bean Archives - MyFoodChannel

Make the Best Bean Soup Today !

12/30/202207/16/2015 by Chef Buck

This bean soup recipe is super tasty and easy to make. Doesn’t bean soup sound delicious? Especially if you’re a kid. I use cannellini beans and black beans in this recipe, but you can use whatever beans you like. Ham or sausage is great in bean soup, too, and it doesn’t have to be a lot; just a little meat adds great flavor to bean soup. If going meat free, be sure to add lots of spice and maybe and extra veggie or two…beans need all the excitement they can get.

Bean Soup Recipe Ingredients:

2 15oz cans CANNELLINI BEANS
1 15oz can BLACK BEANS
2 medium sized ONIONS chopped
4-5 cloves GARLIC finely chopped
some leftover SAUSAGE or HAM (cooked)
32 oz BROTH (or ½ water ½ broth)
a little HALF AND HALF if you want
1 tsp CHIPOTLE POWDER
(or use some other kinda heat)
SALT and PEPPER to taste
1-2 Tbsp Oil
chopped PARSLEY if you want

Bean Soup Recipe Directions:

Heat 1 to 2 Tbsp of oil in a soup pot.
Add the onion and garlic and saute for several minutes.
If you’ve got fresh chili or jalapeno peppers, dice and add a little of that, too…if you want.
Add seasoning. I use salt, pepper, and chipotle powder in this recipe. Chipotle is awesome in bean soup. It adds great flavor
and a little heat. Don’t have chipotle powder? Add chili powder or chili/garlic paste instead, or anything you like, soup is all about
improvising.
Cook the spices and onions together for a few minutes and then add broth (meat or veggie broth, whatever, dude).
Toss in a bay leaf and bring the pot to a bubble.
Add in beans. I like to use a mix of cannellini and black beans.

If you have some sausage or ham on hand, chop and toss a little into the soup.
Reduce the heat down to a low simmer, cover and let cook 30-45 minutes.
After simmering, remove the bay leaf.
Use a hand blender to blend the soup to desired consistency. Check here for current prices on Hand Blenders at Amazon.

I like to add a little half and half for added creaminess; not a lot, just a little does the trick, around ½ a cup.
Turn off the heat and stir in a little chopped parsley or cilantro, and that’s it!
If you can make it a day ahead, all the better; soup only gets tastier with time!
Hope you love it!
Give Bean Soup recipe a try and let me know what you think, and bon appétit.

And for more bean fun, check out this crazy awesome Vegetarian Chili Recipe that even the meat lovers in your family will enjoy.

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Thanks for checking out our bean soup recipe. Sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

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Hearts of Palm Recipe with Beans …healthy and tasty!

06/13/201903/13/2015 by Chef Buck

Hearts of palm are often used in salad recipes. Heart of palm is literally the edible core of a palm tree stem. It’s easily found sold in cans, but CG scored a fresh heart of palm, so we’ll take a look at this weirdo veggie and make a simple, but very tasty salad. Canned hearts of palm are not as crunchy as fresh heart, so be sure and add CELERY to this recipe when using canned hearts of palm.

Hearts of Palm Recipe Ingredients:

1 heaping cup sliced HEART OF PALM
15oz can MIXED BEANS
1 tsp GINGER (minced)
½ cup CILANTRO
½ cup GREEN ONIONS (chopped)
dressing:
2 Tbsp LEMON JUICE
½ tsp LEMON ZEST
1 Tbsp RICE VINEGAR
1 Tbsp heavy OLIVE OIL
2 tsp SOY SAUCE
SALT and PEPPER to taste
if using canned hearts of palm, add ½ cup chopped CELERY
(and toasted nuts are never a bad idea, either)

Hearts of Palm Recipe Directions:

If using fresh heart of palm, slice away the bamboo-like outer hull and remove the heart. fresh heart of palm has a great texture, a little crunchy with a creamy after taste; this slight crunch makes fresh heart of palm ideal for salad–canned hearts of palm are not as firm, so be sure to add ½ cup celery to this recipe if using canned hearts of palm.
In a bowl, combine the beans, heart of palm, cilantro, ginger, and green onion. A mix of beans is ideal…different beans will add a variety of textures.
In a smaller bowl, combine the dressing ingredients and whisk well–super well!
Add the dressing to the salad and toss.
And that’s it.
We found this simple combo to be quite tasty. You can always add more ingredients, but sometimes simple is best.
Be sure to add celery for crunch if using canned hearts, and toasted nuts are always a great crunchy element for salads–plus they add protein to the dish as well.

Give this heart of palm recipe a try and let me know what you think, and bon appétit!

And for another tasty salad idea, check out this Black-eyed Pea Salad.

Click on Pic for Recipe

Edamame Brown Rice Recipe –A Great Vegetarian Dish

09/10/202302/13/2014 by Chef Buck

This edamame brown rice recipe is super flavorful, filling, a great side dish, and delicious hot or cold. If you buy frozen soy beans for this dish, make sure they are thawed before using –and shelled!– shelled edamame is called mukimame.

Edamame Brown Rice Recipe

2 inch GINGER, finely chopped
4-5 cloves GARLIC, finely chopped
16 oz bag MUKIMAME (shelled edamame)
¾ cup LONG-GRAIN BROWN RICE
2Tbsp fresh LIME JUICE
2 Tbsp RICE VINEGAR
2 tsp SOY SAUCE
2 tsp SESAME OIL
½-1 tsp SUGAR
3-4 GREEN ONIONS
5 Tbsp CILANTRO, chopped
2 Tbsp SESAME SEEDS, toasted
SALT and PEPPER to taste

How to make Make Edamame with Brown Rice

In a saucepan, heat olive oil over medium-high heat. Check current prices for a sauce pan on amazon.
Sauté ginger and garlic for 1-2 minutes until fragrant.
Remove garlic and ginger from pan and set aside (I’ve tried skipping this step, and just continued cooking the garlic and ginger along with the rice, but it’s not as flavorful, so it’s definitely worth setting the garlic and ginger aside to add to the dish later).
In same pan (without rinsing), bring 1½ cups lightly salted water to a boil. Add rice, reduce to a low simmer; cover and cook, 30 minutes.
After 30 minutes, stir in thawed, shelled edamame (mukimame!); cover and cook until rice is tender and mukimame is heated through, about 15 to 20 minutes.
In a small bowl, combine lime juice, vinegar, soy sauce, sesame oil, and sugar and stir until sugar is dissolved.
Remove rice and beans from the stove and add ginger, garlic, lime juice mixture, scallions, cilantro and sesame seeds.
Mix well and add additional salt and pepper as desired.

Give this edamame brown rice recipe a try and let me know what you think, and bon appétit!

And for another great vegetarian dish, try this easy, awesome Quinoa Salad Recipe.

a southwestern quinoa salad makes a tasty and healthy dinner choice.

Thanks For Watching Our Recipe Videos!

Thanks for checking out this edamame recipe, and all of our recipes. Be sure and sign up for our mailing list so you’ll never miss a new recipe. Also click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, you can also support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. So, if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

Edamame Recipe –Roasted Snack and Salad Topping

06/13/201905/07/2013 by Chef Buck

Try this roasted edamame recipe for a quick semi-healthy snack. The toasted Parmesan cheese will almost make you forget that you’re eating soybeans.

Roasted Edamame Recipe Ingredients:
10 oz frozen shelled EDAMAME (green soybeans)
1 Tbsp OLIVE OIL
1 tsp GARLIC POWDER (also add or substitute onion powder, chili powder)
SALT and PEPPER to taste
¼ cup shredded PARMESAN CHEESE

directions:
Preheat oven to 425 degrees F.
Mix frozen edamame beans (no need to thaw), olive oil, fresh-cracked black pepper, salt, garlic powder, and Parmesan cheese together in a large bowl. Try experimenting with different seasonings; substitute onion powder or chili powder for the garlic–or add them all–this is an easy snack food to change up for a little variety.
Spread mixture onto an ungreased baking sheet.
Place in oven and bake for 8-10 minutes and then remove from oven and stir. Spread edamame out again and cook another 8-10 minutes, until the cheese is toasted crispy and golden.
Add additional salt or garlic powder if desired.

Roasted edamame makes a great salad topping.

Eat as a quick snack–it is delicious hot out of the oven–or use as a topping for salads and whatnot.

Tastes great hot out of the oven--perfect for snacking. Try it as a movie treat instead of popcorn. — Tastes great hot out of the oven–perfect for snacking. Try it as a movie treat instead of popcorn.

Give this roasted edamame recipe a try and let me know what you think, and bon appetit!

And for another quick and healthy salad topper, try this Spicy Chickpea Recipe.

Roasted edamame or chickpeas are both great components in a salad. A super-flavorful and healthy salad ingredient is kale. It’s extremely versatile and can be eaten raw or cooked. Click on the video link below to discover some simple tips on using raw kale in your next salad.

avocado kale w/ chickpeas — raw avocado kale salad

Best Stuffed Squash Recipe –looks fancy, tastes great!

06/13/201904/17/2013 by Chef Buck

This stuffed squash recipe is easy to cook, yummy as hell, and looks pretty fancy-pants when you stuff it full of delectable goodies.

Try out the recipe below and let me know what you think. Hope you like it!

Stuffed Squash Recipe Ingredients:

2 ACORN SQUASH (halved, seeds removed)
2 tsp OLIVE OIL
3 cloves GARLIC (minced)
1/2 inch fresh GINGER (minced)
1 CARROT (peeled and chopped)
1 cup GARBANZO BEANS (drained)
1/3 cup RAISINS (or dried currants)
1 tsp ground CUMIN
1/2 tsp ground CINNAMON
[1/4 tsp ground GINGER, if didn’t use fresh]
SALT and freshly GROUND PEPPER, to taste
1 cup BROTH
3/4 cup instant COUSCOUS
1/2 cup SLIVERED ALMONDS (toasted)
2-3 GREEN ONIONS (white and green parts, chopped)
1/2 golden delicious APPLE (cored and chopped)

How to Make Stuffed Squash:

Preheat the oven to 400.
Toast the almonds.
Place the squash halves, cut side down, on a shallow pan with ¼ inch of water. Roast until the squash is easily pierced with a fork, about 30 – 40 minutes.
In a medium saucepan, heat the olive oil over medium heat. Stir in the garlic, ginger, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, cinnamon, salt, and pepper, and continue stirring for another minute.
Add broth, simmer 5 minutes.
Stir in couscous, cover pot, and turn off heat. Allow couscous to absorb liquid for 5 minutes.
Stir in the almonds, green onions, and apple. Spoon the filling into the roasted squash, mounding generously and serve.
You can freeze leftovers (or make extras). Freeze by mashing the squash on the bottom of the container then adding the couscous mixture on top.
And that’s that.
Give this stuffed squash recipe a try and let me know what you think, and bon appétit!

Also, try this TERRIFIC SPAGHETTI SQUASH RECIPE!

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Bean Soup Recipe Ingredients:

Bean Soup Recipe Directions:

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Hearts of Palm Recipe Ingredients:

Hearts of Palm Recipe Directions:

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Edamame Brown Rice Recipe

How to make Make Edamame with Brown Rice

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Stuffed Squash Recipe Ingredients:

How to Make Stuffed Squash:

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