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Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
Easy Beans V

Recipes using prepared beans
Lemon Pea Crostini V
Bean Salad V
Lentil Tabouleh V
Lentil Taco Salad V
Pea Carrot Salad V
Peas with Shallot & Mint V
Summer Green Beans V
Easy Baked Beans
Boston Baked Beans
Fried Lentils V
Lentils Side Dish V
Asparagus & Chickpea Soup V
Fresh Pea Soup V
Lentil Tomato Soup V
Lentil Vegetable Soup V
Split Pea Soup V
Super Split Pea Soup V
Lentil Sweet Potato Hash V
Red Bean Curry V
White Beans, Cabbage & Caramelized Onions V
Haricot Beans with Chard V
Carnitas Bean Stew
Chili Beans
Lentil Green Bean Stew V
Mung Dal V
Fava Beans with Lamb & Rice
Risotto with Peas & Prosciutto
Spaghetti with Fava Beans & Cherry Tomatoes V
Poached Salmon with Snow Peas V


Summer Green Beans

Contributed by: Melinda

The first year we grew green beans I was surprised at how well they did. In fact we frequently had enough to make an entire supper of green beans.

Large bowl or basket freshly picked green beans (1 1/2 - 2 lbs?)
Olive Oil
Soy bean margarine
a few peeled and bruised garlic cloves
1 tsp or more crushed red pepper flakes
a couple handfuls (1 - 1 1/2 cups) whole cherry tomatoes from the garden
Kosher Salt and freshly ground Black Pepper
  • Trim and wash beans.
  • In Sauté pan, melt margarine in olive oil.
  • Add garlic and red pepper flakes and simmer for several minutes.
  • Add beans and turn until coated with the oil/margarine.
  • Cover and cook over medium heat until beans are nearly tender.
  • Add tomatoes and finish cooking beans.
  • Discard garlic and add salt and pepper.

    Questions about this recipe?

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