Beans and legumes are nutritional superstars. Instead of relegating beans to the side dish role, let these vegetarian recipes be the main player on the plate.
March 21, 2008
1 of 14Randy Mayor
White Bean Salad with Asparagus and Artichokes
White Bean Salad with Asparagus and Artichokes Recipe Steam baby artichokes and fresh asparagus to combine with the white beans in this colorful springtime salad. This super-quick main dish salad takes less than 20 minutes to prepare. Slice the radishes, green onions and basil while the vegetables are steaming.
2 of 14Photo: Randy Mayor; Styling: Jan Gautro
Fava Beans with Pesto and Cavatappi
Fava Beans with Pesto and Cavatappi Recipe This vegetarian main dish shows off summer-fresh fava beans mixed with pasta and pesto. If you can't find them, substitute fresh lima beans or even thawed frozen edamame.
4 of 14Photo: Randy Mayor; Styling: Leigh Ann Ross
Black Bean, Corn, and Zucchini Enchiladas
Black Bean, Corn, and Zucchini Enchiladas Recipe Try these spicy enchiladas featuring black beans combined with a sautéed corn-and-zucchini filling that's hearty and satisfying. Rinsing and draining canned beans reduces the sodium content by about 40 percent.
5 of 14Photo: Oxmoor House
Portobello and Black Bean Quesadillas
Portobello and Black Bean Quesadillas Recipe Sautéed portobellos are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own sturdy texture.
Falafel with Avocado Spread Recipe Falafel is a Middle Eastern specialty made by deep-frying patties of ground chickpeas. This Latin twist on this dish uses pinto beans combined with crushed tortilla chips, cilantro, and cumin. The patties are pan-fried in a small amount of oil, making them lower in fat than traditional falafel.
8 of 14Becky Luigart-Stayner; Jan Gautro
Black Bean Tacos
Black Bean Tacos Recipe The protein in these veggie-packed tacos comes from black beans and seitan (wheat gluten), which has a chewy, meatlike texture. Serve the tacos with the tangy Avocado Salsa–a chunky version of guacamole.
9 of 14Photo: Becky Luigart-Stayner; Styling: Katie Stoddard
Baked Gigantes in Tomato Sauce
Baked Gigantes in Tomato Sauce Recipe Baked beans take on a whole new identity in this hearty dish featuring gigantes–a Greek version of lima beans–that are baked in a chunky herbed tomato sauce. If you can't find gigantes, you can substitute large lima beans.
10 of 14Randy Mayor
Hominy-Pinto Burgers with Roasted Poblano Chiles
Hominy-Pinto Burgers with Roasted Poblano Chiles Recipe Bean burgers are even better when the beans are processed with hominy and masa harina–the "dough" used to make corn tortillas. The smokiness of roasted poblanos perfectly complements the southwestern spiciness of the burgers and toppings.
11 of 14James Carrier
Garbanzo-Tomato Curry Recipe Garbanzo beans, also called chickpeas, are used extensively in Mediterranean, Indian, and Middle Eastern cooking. Balance the heat in this curry with yogurt and serve with rice.
12 of 14Christina Schmidhofer
Lentil and Rice Pilaf
Lentil and Rice Pilaf Recipe Add protein to a simple rice pilaf with lentils. In addition to protein, lentils are also a fair source of calcium and iron. Increase calcium by topping each serving with a dollop of yogurt sauce.
13 of 14Photo: Karry Hosford
Split Pea-Spinach Dal with Cauliflower
Split Pea-Spinach Dal with Cauliflower Recipe A dal is a classic Indian legume stew that's served in some form with almost every meal. This one features yellow split peas, spinach and cauliflower and gets its distinctive flavor from cumin, turmeric, and mustard seeds.
14 of 14Photo: Lee Harrelson; Styling: Leigh Ann Ross
Cuban Black Bean Patties
Cuban Black Bean Patties Recipe To make these hearty bean patties, partially mash the beans before combining with shredded cheese. The pineapple rice is a refreshing accompaniment for the spicy patties.