Better with Beans

Recipe:

Mediterranean Pasta and White Bean Salad

Warmer weather means it’s time to start thinking about picnics, potlucks, and pasta salads! This recipe is loaded with tender pasta, fresh kale, creamy white beans, sun dried tomatoes, briny olives, and heaps of Parmesan and feta cheese. Tossed in a bright and garlicky basil dressing, the pasta salad tastes best after it rests in the fridge for an hour before serving, and given the sturdiness of the greens, it’s perfect for make-ahead meal planning too. Not only does the pasta salad taste delicious, it’s nutrient-dense thanks to the fibre and protein rich white beans and the superfood that is kale.

Recipe:

Rajma Dal

Most people think that Indian food uses mainly chickpeas and a ton of lentil varieties, but this Northern Indian dal uses red kidney beans simmered with tomato, onion and spices. Its quite hot, due to the Kashmiri red chili powder and tastes even better the next day. This is my quick, weeknight version using canned red kidney beans with a couple of shortcuts in method but no shortcuts in flavour.

Recipe:

Sheet Pan Black Bean and Veggie Quesadillas

The whole family will love these easy black bean quesadillas with bell peppers, onions, corn and garlic for a simple, vegetarian dinner where beans are the star. Bake in a sheet pan in the oven for easy, hands-free cooking.

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Recipe:

Stovetop Baked Beans and Eggs

Inspired by an English breakfast, try making you own quick stovetop baked beans and eggs! With white kidney beans, bacon, tomato sauce, spinach and eggs this easy one-pan meal is filling enough for a quick weeknight dinner, or a weekend brunch.

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Recipe:

Tuscan Kale and Cranberry Bean Soup

I was inspired to make this soup after seeing something on Instagram. I dreamt about it, waiting for late fall when the Tuscan kale is in season. Also called Cavolo Nero, this intensely dark green, almost black, leafy kale has a mild, smooth flavour with softer leaves. It is as pretty and it is tasty. You can try it with regular kale, but honestly, try to find this Italian version.

The traditional bean to accompany Tuscan kale would be chickpea, but we want to highlight Ontario bean varieties, so I chose Cranberry beans. They are creamy and hearty with a lovely, nutty flavour and can stand up to the kale. If you leave out the cheese and use vegetable broth, it also makes a fantastic vegan main dish. This recipe is somewhere between a thick soup and a soup stew so feel free to add more broth if you want it thinner.