Caribbean Rice and Beans (or Peas)

300 grams basmati rice
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon honey

2 14- or 19-ounce cans of red kidney beans, rinsed and drained
1 14-ounce can of coconut milk
1 cup water
Chopped cilantro, to garnish

Mango and Ginger Salsa

Rince the rice until the water runs clear, and then place it in a large saucepan with a tight-fitting lid.  Add the onion, garlic, thyme, salt, pepper, honey, kidney beans, coconut milk, and water. Cover with the lid and bring to a boil, then reduce the heat to low and gently cook until the rice is tender, adding more water if necessary. Serve garnished with chopped cilantro and Mango and Ginger Salsa.

Serves 4-6.

From World Food Cafe Vegetarian Bible by Chris and Carolyn Caldicott

Black-Eyed Pea Soup with Herbs and Garlic

1 pound (500 grams) black-eyed peas, picked over and rinsed
1/4 cup olive oil
1 large onion, chopped
6 cloves garlic, thinly sliced
1/2 cup dry white wine or marsala
4 cups chicken or vegetable broth
2 tablespoons tomato paste
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 bay leaves
Salt and freshly ground pepper

Put the black-eyed peas in a bowl with water to cover and soak for at least 4 hours or up to overnight. Drain.

In a large heavy pot, warm the oil over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the wine and cook for 3 minutes. Add the black-eyed peas, 4 cups broth, and tomato paste and stir to combine. Bring the soup to a boil. Reduce the heat to low, add the herbs, and simmer uncovered until the peas are tender, 45-55 minutes. Alternatively, cook in pressure cooker for 12 minutes under pressure.

Season with salt and pepper and serve.

Serves 8-10.

From Soup of the Day by Kate McMillan

Creamy White Bean Soup with Rosemary Bacon

4 slices thick cut bacon, chopped
1 tablespoon chopped rosemary
 
1 yellow onion, chopped
1-2 cups cubed butternut squash
1 red bell pepper, chopped
4 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Chili flakes, to taste
1 pinch kosher salt
1 pinch black pepper
2 tablespoons tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4-5 cups low sodium vegetable broth
2 russet potatoes, peeled and diced
2 cans (14 ounces) white beans, drained
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
 
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute, then remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
 
Add the onion and cook 5 minutes, until golden. Add the butternut squash, bell pepper, carrots, celery, garlic, thyme, basil, oregano, paprika, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
 
Pour in the wine and broth, and add the potatoes. Simmer over medium heat for 20-30 minutes, until the squash is tender.
 
During the last 15 minutes of cooking, stir in the beans, kale, cream, and parmesan.
 
Serve the soup topped with the reserved rosemary bacon, additional parmesan, and fresh oregano, if desired.

Serves 6.

From Half-Baked Harvest blog, with some changes
 

Asparagus and Crispy Cannellini Beans

1 15-ounce can cannellini beans, drained and rinsed
Kosher salt
8 ounces asparagus
6 tablespoons extra virgin olive oil, divided
Freshly ground black pepper
4 ounces arugula
3 ounces shaved Parmegiano-Reggiano cheese

Heat the oven to 375 F.  Line a baking sheet with towel(s), and spread the beans out to dry while the oven is heating.

Bring a large pot of water to boil and add 1 tablespoon of salt.  Add the asparagus and blanch for 1 minute.  Drain and quickly plunge the asparagus into cold water to cool.  Cut lengthwise into 2-inch pieces.

Remove the towel, and spread the beans on the baking sheet.  Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat.  Transfer to the oven and cook for 20 minutes, until browned and crisp.  Remove and cool to room temperature.

In a large bowl, place the arugula, asparagus, cheese, and beans.  Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss.

Serves 2 to 4.

From The Pasta Friday Cookbook by Allison Arevalo, via Food52 blog, with minor changes

Black Bean Sopes

1 cup instant masa harina, plus more as needed
1/2 teaspoon kosher salt
Hot water
3 tablespoons unsalted butter, at room temperature
Vegetable oil for frying
1 cup Salsa Madre black bean puree (or see note below)
1 avocado, diced
1 cup cherry tomatoes, diced
1/2 lime
Salt and pepper to taste

Combine the masa harina and salt in the bowl of a stand mixer with the beater attachment.  With the mixer on low speed, slowly pour in 3/4 cup hot water until the mixture forms a dough.  It should be moist and tacky but not sticky or dry.  If it's sticky, sprinkle in a little more masa harina and mix to combine; if it's dry, pour in a tablespoon or so more hot water and mix to combine.  

When the dough feels right, turn the mixer to medium-high speed, pinch off a small piece of butter, and drop it into the dough, beating until it disappears before dropping in another piece.  When all the butter is in the dough, turn the mixer to high and beat for another minute, until the masa dough is very fluffy.  Check to see if it has remained slightly tacky but not sticky or dry; beat in more masa harina or water if needed to correct it.

Using a small cookie scoop or large tablespoon, form the masa into eight equal pieces.  Pat each one into a 3-inch disk.

Pour 1 tablespoon of the oil into a large skillet over medium-high heat.  When it shimmers, add as many of the masa disks as will fit without overcrowding.  Cook until very lightly browned, 1 minute per side, then remove to a plate and let cool slightly.  While they're still pretty hot but you can (barely) handle them, pinch the edges of the masa disks all around, turning them to form a rimmed basket shape.

Pour enough oil into the skillet over medium-high heat to come up to 1/2 inch.  When the oil shimmers, add enough of the masa boats (sopes) to fit without overcrowding and fry until crisp, 2 minutes per side.  Transfer to a paper-towel-lined plate.

Mix together diced avocado and cherry tomatoes, squeeze lime half over the mixture, and season to taste with salt and pepper.

Scoop 2 tablespoons of the black bean puree into each of the sopes, then top with avocado and tomato mixture.  Serve while hot.

Makes 8 sopes.

From Cool Beans by Joe Yonan with minor change

Note: If no Salsa Madre on hand, puree 1 1/2 cups cooked or no-salt-added canned black beans, drained and rinsed, with 1/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, and just enough water or bean cooking liquid to help the blender blades turn, then blend until smooth.

Salsa Madre (Black Bean Puree)

1 pound dried black beans, rinsed
Water
3 bay leaves
1 teaspoon fennel seeds
1/2 white onion, with peels and roots
1/2 head garlic, with peels and roots
1/4 cup plus 1 tablespoon kosher salt

Combine the black beans with quarts of water in a Dutch oven or heavy stockpot over high heat.  Add the bay leaves, fennel seeds, onion, and garlic.  Bring to a boil, then lower to a simmer and cook, uncovered, until the beans are very tender, 2 to 3 hours.

While the beans are cooking, make the salt brine: combine 1 quart water with the salt and whisk until the salt is completely dissolved.

When the beans are tender, remove from the heat.  Pour them through a fine-mesh strainer, reserving all the cooking liquid and aromatics.  Add the beans to the brine and let them sit for at least 1 hour.

Drain the beans thoroughly, discarding the brine, and combine them in a blender with 1 cup of the cooking liquid and the bay leaves, fennel seeds, onion, and garlic from the pot.  Puree until smooth.  Add a little more cooking liquid if needed but only enough to help the blades turn.

The puree can be refrigerated in an airtight container for up to 1 week, or frozen for up to 6 months.

Makes about 5 cups.

From Cool Beans by Joe Yonan

Note: Sandeep likes this better with cumin and coriander added.  Brown ground cumin and coriander in a bit of oil for a few minutes, then add some of the salsa madre and stir for a few more minutes.

Peruvian Beans and Rice (Tacu Tacu)

Salsa Criolla
1/2 small red onion, thinly sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1/4 teaspoon aji amarillo paste (or 1 teaspoon Tabasco or other pepper sauce)
1/4 teaspoon kosher salt

Tacu Tacu
3 tablespoons vegetable oil
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 teaspoon kosher salt, plus more to taste
1 teaspoon aji amarillo (chili) paste (or 2 teaspoons Tabasco or other pepper sauce)
2 cups cooked or canned canary (Peruano) beans, pinto beans, or kidney beans, drained and rinsed
1 cup cold (preferably day-old) cooked white rice
1 tablespoon chopped fresh flat leaf parsley leaves
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
1 lime, cut into wedges

Make the salsa:
In a medium bowl, combine the onion with enough cold water to cover, and let sit for at least 10 minutes, then drain.  Toss with the cilantro, lime juice, chili paste/sauce, and salt.

Make the tacu tacu:
In a 10-inch nonstick skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering.  Stir in the onion and garlic and cook, stirring, until lightly browned, 5 to 6 minutes.  Stir in the salt and chili paste/sauce, and scrape the mixture into the bowl of a food processor.  Wipe out the skillet.

Add 1 cup of the beans to the food processor and puree briefly until mostly smooth but still chunky.  Scrape the mixture into a large bowl.  Add the remaining 1 cup beans (left whole), rice, parsley, and oregano to the bowl and stir to thoroughly combine.  Taste, and add more salt if needed.

Return the skillet to medium heat and pour in another 1 tablespoon oil.  Add the rice-and-bean mixture and use a spatula to spread it around evenly and lightly pack it down.  Cook until deeply browned on the bottom, about 7 minutes.  Remove from the heat, invert a plate (preferably with no rim) on top of the skillet, and carefully flip both over to land the bean-and-rice cake bottom-side up onto the plate.  Return the skillet to medium heat, pour in the remaining 1 tablespoon oil, and slide the cake back into the skillet.  Cook for another 7 minutes, or until deeply browned on the other side, then invert the plate and flip the skillet over again to land the cake onto the plate.  If the cake cracks or breaks apart, just pat it back together.

Top with the salsa and serve with lime wedges.

Serves 2-4.

From the Washington Post, adapted from Cool Beans by Joe Yonan

Bean and Barley Salad with Preserved Lemon

1 cup dried Yellow Indian Woman beans from Rancho Gordo

1/2 onion, roughly chopped

1 cup barley (Trader Joe’s 10-Minute, or pearled, or hulled)

2 tablespoons finely chopped preserved lemon

1/3 cup chopped green onion, white and pale green parts

About 1 cup chopped fresh flat-leaf parsley or arugula

Dressing:

1/3 cup extra virgin olive oil

2 garlic cloves, smashed

1/4 cup fresh lemon juice

2 teaspoons harissa paste

Salt and freshly ground pepper

To cook beans:

Pick over dried beans and rinse thoroughly in cold water.  Place cleaned beans in a bowl of fresh cold water, cover, and soak for 2 to 6 hours; drain and rinse well.  Cover beans with 2" of water, add onion, and simmer 1 or more hours, until beans are tender.  Add 2 teaspoons salt about 15 minutes before end of cooking time.  Alternatively, cook soaked beans in Instant Pot for 8 minutes, add salt, and simmer for 15 more minutes.  Drain beans.

To cook barley:

Combine 1 cup barley and 3 cups water or stock in a saucepan.  Add a generous pinch of salt.  Bring to a boil over high heat.  Keep an eye on the pot to make sure it doesn't boil over.  When barley has reached a boil, lower the heat to a simmer, cover, and cook until barley is done.  For Trader Joe's 10-minute barley, check at 10 minutes.  For pearl barley, check at 25 minutes.  For hulled barley, check at 40 minutes.  Barley is done when it has tripled in volume and is soft yet chewy.  Add more water if pan becomes dry before barley has finished cooking; check every 5 minutes until desired chewiness is reached.  Drain barley.

Combine beans and barley in a bowl with preserved lemons, green onions, and parsley or arugula.

Combine the olive oil with smashed garlic to infuse.  Mix together lemon juice, harissa, and salt and pepper.  Slowly whisk in olive oil (garlic removed). 

Pour dressing over salad and toss.  Taste and adjust the seasonings.  Serve at room temperature.

Serves 4.

From Heirloom Beans by Steve Sando and Vanessa Barrington, with many changes (barley cooking instructions from thekitchn.com)

Fluvuary Fiesta Soup! (Chicken and Sweet Potato Chili)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1-2 sweet potatoes, peeled and chopped into half-inch cubes
1-2 tablespoons chili powder
1 tablespoon dried oregano
1 pound ground chicken
4 cups chicken stock
1 can white or black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper

Heat oil in a large pot over medium-high heat.  Add the onion, garlic, bell pepper, and sweet potato.  Cook, stirring frequently, until the vegetables are slightly softened, about 10 minutes.  Stir in the chili powder and oregano, and cook, stirring, for 1 more minute.

Add the ground chicken and cook, stirring, until crumbled and combined with the vegetables.  Add the chicken stock and bring to a simmer, then cover and cook for about 15 minutes.

Add the beans, and cook for another 15 minutes uncovered.  

Add the corn, and cook for a few more minutes.  Season with salt and pepper, adding more salt to taste.  

Serve, with any of the following - sour cream, avocado, scallions, cilantro, cheese, and/or cornbread, as desired.

Serves 4 to 6.

Assembled from Eating Well blog (Chicken Chili with Sweet Potatoes) and Goop (Turkey and Sweet Potato Chili) and me!

No-Soak Instant Pot Black Beans

1 pound dried black beans (about 2 cups, no need to soak)

1 1/2 teaspoons olive oil

1 small yellow onion, diced

1 green bell pepper, cored, seeded, and diced

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

2 bay leaves

3 cloves garlic, minced

3 cups water

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.

Set the Instant Pot to SAUTE and add the olive oil.  Once the oil is hot and shimmering, add the onion, bell pepper, and salt.  Cook until the vegetables soften, about 4 to 6 minutes.  Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.

Add the water and beans and stir.  Cover and seal the Instant Pot.  Cook on HIGH pressure for 35 minutes.  When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid.  Remove the bay leaves and discard them. 

Notes: To store, let the beans cool completely and divide into containers of desired size. Refrigerate for up to 5 days or freeze for 3 or more months.

If you'd like the beans to have a completely neutral flavor so that you can swap them into recipes that call for canned black beans, omit all ingredients but the water, beans, and salt. Follow recipe according to the directions above.

Makes 6 cups.

From WellPlated.com

Black Bean Tofu Tacos

1 1/4 pound (625 grams) ripe tomatoes, cored and cut horizontally
4 garlic cloves, unpeeled
1 jalapeno pepper
1 large white onion, thinly sliced
2 tablespoons olive oil
2 1/2 teaspoons oregano
1 1/4 teaspoon cumin seeds, lightly crushed
2 teaspoons unrefined cane sugar
1 teaspoon salt
2 to 2 1/2 cups (330 to 400 grams) cooked black beans
1/2 to 2/3 pound (300 grams) firm tofu, pressed dry and cut into 1/2-inch cubes
1 to 2 ripe avocados
8 small- or medium-sized whole wheat tortillas

Heat broiler with rack set 5 to 6 inches from the heat.  Set the tomatoes, skin side up, on a baking pan.  Broil until the tomatoes are slightly charred and the skins are wrinkled and peeling off, 3 to 5 minutes.  When cooled, pull off the skins.  Coarsely chop the tomatoes, saving the juice.

In a medium-size cast iron skillet set over medium heat, dry-roast the garlic and jalapeno, turning until the garlic skins are browned in spots, 5 to 7 minutes, and the pepper is blistered and soft, 10 to 15 minutes.  When cooled, peel the garlic and smash into a paste or coarsely chop.  Stem and seed the pepper, and coarsely chop it.

In the same pan over medium heat, saute the onion in the olive oil until very soft and lightly browned, 7 to 9 minutes.  Add the toasted garlic and pepper, and the oregano, cumin seeds, sugar, and salt to the onion.  Cook, stirring, for 1 minute.  Add the cooked beans and the chopped tomatoes with their juices.  Cook, stirring often, until the mixture begins to thicken slightly.  If you like, mash some of the beans in the pan.  

Fold in the tofu cubes and reduce the heat to medium-low.  Simmer the bean filling for a few minutes before serving.

Peel and mash the avocados.  To make tacos, warm the tortillas.  Spread a tablespoon or so of mashed avocado over each tortilla.  Top with the black bean filling and salsa to taste.  Roll up and eat.

Makes 8 tacos; serves 4.

From The Bold Vegetarian Chef by Ken Charney

Cannellini Bean Curry

1/4 cup vegetable oil
Pinch of asafoetida
1 teaspoon brown mustard seeds
14 fresh curry leaves
1 small-medium onion, peeled and chopped
1/4-inch piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely chopped
Salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 rounded teaspoon ground coriander
2/3 cup coconut milk
2 cups cannellini (white kidney) beans, drained and rinsed
10 cherry tomatoes, halved if large, or 1 large tomato, sliced into thin wedges
1 teaspoon jaggery or brown sugar
3/4 to 1 teaspoon tamarind paste, or to taste
Handful of fresh or frozen grated coconut, to garnish (optional)
Handful of fresh cilantro leaves, chopped (optional)

Heat the oil in a large saucepan.  Add the asafoetida and, once it sizzles, add the mustard seeds.  Once they start to pop, add the curry leaves, then the onion, and cook until these are soft and golden, around 8-10 minutes.  Add the ginger and garlic and cook for 1 minute over medium heat.  Add the salt and powdered spices and stir for 30 seconds.  Add the coconut milk and 3/4 cup water and bring to the boil, then simmer for 10 minutes.

Add the beans and tomatoes and simmer for 5 minutes, allowing the flavors to marry.  Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry a little.  Taste and adjust the tartness, sweetness, and seasoning to taste.  Garnish with the grated coconut and cilantro and serve.

Serves 4.

From Anjum's New Indian by Anjum Anand

Butternut Squash and Black Bean Chili

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced, about 1½ cups

2 garlic cloves, minced

1 carrot, chopped

2 cups cubed butternut squash

1 jalapeno pepper, stem and seeds removed, and diced

1 teaspoon chili powder

½ teaspoon chipotle paste or powder

1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes

2 teaspoons apple cider vinegar

1 cup cooked black beans, drained and rinsed

2 to 4 cups vegetable broth

Juice of ½ to 1 lime

Sea salt and freshly ground black pepper

Optional toppings:

Grilled corn kernels

Handful of cilantro

Baked tortilla strips (or crumbled chips)

Lime slices
Sour cream

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, jalapeno, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.

Add the chile powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.

Serve with grilled corn, cilantro, tortilla strips, lime slices, and sour cream, if desired.

Serves 4.

From Love & Lemons blog

Spinach, Orzo, and White Bean Soup

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1/2 teaspoon dried thyme

1/2 teaspoon dried basil

4 cups vegetable stock

2 bay leaves

1 cup uncooked orzo pasta

2-4 cups baby spinach

1 (15-ounce) can cannellini beans, drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley leaves

Kosher salt and freshly ground black pepper, to taste

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme and basil until fragrant, about 1 minute.

Whisk in vegetable stock, bay leaves and 1 cup water; bring to a boil. Stir in orzo; reduce heat and simmer until orzo is tender, about 10-12 minutes.

Stir in spinach and cannellini beans until the spinach has wilted, about 2 minutes. Stir in lemon juice and parsley; season with salt and pepper, to taste.  Serve immediately.

Serves 4.

From DamnDelicious blog

Turkey and Black Bean Soup

1 tablespoon vegetable oil

1 yellow or sweet onion, diced

1 bell pepper, diced

1 tablespoon chili powder

1 teaspoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

2 teaspoons oregano

2 teaspoons salt

2 teaspoons black pepper

1 tablespoon maple syrup

1-2 tomatoes, diced

1 can black beans, drained

1 cup frozen corn

1 quart chicken broth

Cooked turkey or chicken, shredded into bite-size pieces

Over moderately low heat, heat vegetable oil in a large saucepan or soup pot.  Add the onion and pepper to the pot and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cocoa powder, hot sauce, oregano, salt, pepper, maple syrup, tomatoes, black beans, corn, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.  Add the turkey to the pot, and simmer for 5 minutes.  

Can be served topped with grated cheese, sour cream, and/or chopped cilantro.

Serves 4.

Black Bean Soup with Apple

8 cups water
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese

Early in the day or a day ahead: 
Bring the water to a boil in a large (6- to 8-quart) soup pot.  Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator.  Drain the beans in a colander and rinse them thoroughly with cold water.

Rinse and dry the soup pot and place it over medium heat.  Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp.  Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind.  Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes.  Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil.  Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.

Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar.  Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes.  Remove the bay leaves.  Taste and add more salt or vinegar if needed.  For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.  

Serve with chives or green onions, and/or sharp Cheddar cheese.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes

Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.

White Bean Spread

2 tablespoons extra-virgin olive oil
2 garlic cloves
1 can cannellini or great northern beans, drained and rinsed
1 tablespoon lemon juice
1/4 teaspoon cayenne
Salt and pepper to taste
1 to 2 tablespoons fresh herbs, if desired (basil, thyme, parsley, etc)

Put olive oil in a small bowl.  Smash garlic cloves with the side of a knife and put in the oil.  Squish around with a spoon to release garlic flavor.  Allow to infuse for a few minutes, then remove the garlic pieces and discard (or use for another recipe).

Puree garlicky olive oil and all ingredients together in a food processor or blender.  Adjust seasoning as desired.  Use as a dip for vegetables or bread or as a sandwich spread.

White Bean Soup with Bacon and Herbs

4-6 slices thick-sliced bacon, cut crosswise into 1/4-inch strips

2 tablespoons extra-virgin olive oil

1 Spanish onion, finely chopped

1 large carrot, finely diced

2 celery ribs, finely diced

4 garlic cloves, minced

1 fresh bay leaf

2 teaspoons chopped thyme

2 teaspoons chopped rosemary

1 pound Great Northern beans, soaked overnight and drained

10 cups chicken stock

Salt and freshly ground pepper

In a large soup pot, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Drain, reserving the fat and bacon separately.

Heat the olive oil in the soup pot. Add the onion, carrot and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the garlic, bay leaf and 1 teaspoon each of the chopped thyme and rosemary and cook until fragrant, about 2 minutes. Add the drained beans, stock and 3 tablespoons of the reserved bacon fat and bring to a boil.

Simmer the soup over moderately low heat until the beans are tender, about 1 1/2 hours.

Discard the bay leaf and stir in the remaining thyme and rosemary. Season the soup with salt and pepper and transfer to shallow bowls. Garnish the soup with the bacon and serve.

Serves 8.

From Food & Wine

Red Winter Minestrone with Winter Greens Pesto

For the Winter Greens Pesto (makes more than you need for soup):

Greens from 1 bunch beets

Greens from 1 bunch turnips

1 bunch kale

2/3 cup extra-virgin olive oil

2 cloves garlic

1 ounce parmigiano-reggiano cheese

1/2 teaspoon kosher salt

Make Pesto:

Bring a large pot of salted water to a boil and set up a large bowl full of ice water.  Strip the beet greens, turnip greens, and kale from their coarse stems and wash them well.  Put each bunch, one at a time, into the boiling water, and cook until they turn bright green and fairly limp.  Use tongs to transfer immediately to the ice bath (where they can all swim together.)

Remove from the ice bath and squeeze out as much moisture as possible.  Puree the greens, olive oil, garlic, cheese, and 1/2 teaspoon of salt in a blender.  Taste and adjust seasoning, then reserve in the refrigerator, covered directly on the surface with plastic wrap.

For the Red Winter Minestrone:

1/4 cup + 2 tablespoons extra virgin olive oil (divided)

1 white onion, finely diced or grated

2 roma tomatoes, or two canned tomatoes, finely chopped or grated (leave out skins if using fresh)

4 cloves garlic, minced

1 handful parsley leaves

1 pinch chili flakes

1 bay leaf

1 teaspoon minced rosemary leaves

Kosher salt

1 leek, white and light green parts, cut into 1/2″ wide half-moons and well-washed

1 medium carrot, peeled and cut into 1/8″ thick circles

1/2 pound turnips, peeled and cut into 1/3″ cubes

1/2 pound beets, peeled and cut into 1/3″ cubes

1 cup dry white wine

Handful of green beans, cut into 1″ lengths

2 cups canned or cooked white beans (cannelini or similar) – reserve canning liquid or 3 cups of the cooking liquid if you cooked them yourself

Lemon juice (optional)

In a big soup pot, heat 1/4 cup of the olive oil over medium-high heat.  Add the onion, tomato, garlic, parsley, chili flakes, bay leaf and rosemary and 1/2 teaspoon kosher salt.  Cook, stirring occasionally, for about 5 minutes, then reduce the heat to medium-low.  Keep cooking until you’ve got a well-caramelized, somewhat uniform base (sofrito).  This will probably take at least 20-30 minutes.

Add the remaining 2 tablespoons of olive oil, and the leeks, carrot, turnips and beets.  Raise heat to medium-high again.  Cook, stirring occasionally, for 5 minutes.  Add the white wine and deglaze (scrape) the bottom of the pot with your spatula to dislodge any delicious browned bits.  Cook for 2 minutes to boil off most of the alcohol.  Add the green beans, white beans, and 3 cups of the bean cooking liquid and 2 cups of water (or, failing that, 5 cups of water).  Bring to a boil, reduce to a simmer, and cook for a few more minutes.  Taste and adjust seasoning.  It will certainly need more salt, and you might also like a squeeze of lemon juice.

Divide among heated bowls and serve with a generous dollop of the winter greens pesto, which can be stirred in.

Serves 4.

From Herbivoracious.com

Roasted Cauliflower and Chickpea Salad

1 head cauliflower
1 to 2 15-ounce can(s) chickpeas, rinsed and drained
2 tablespoons dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
Pinch of salt
Pinch of black pepper
About 4 cups spinach leaves (baby spinach, or chopped into bite-size pieces)
1/3 cup parsley, chopped

Heat oven to 400° F. 

Cut the cauliflower into small florets.  Place the cauliflower and chickpeas in a large baking dish and toss with 1 tablespoon olive oil and season with salt and pepper.  Roast for about 45 minutes, until cauliflower and chickpeas are nicely browned.

Meanwhile, whisk together the mustard, 2 tablespoons olive oil, vinegar, and pinches of salt and pepper.

Toss roasted cauliflower and chickpeas with spinach and dressing.  Add parsley and toss to combine.

Serves 4.

From TheWheatlessKitchen.com, with change