Beans have always been and always will be a frugal staple. There are lots of different beans you have to choose from at the grocery store. Dried beans in a bag usually give you most food for your dollar; and they also last a very long time. They are small in the bag, but once you soak them in water overnight they swell up and double or even triple in size. Bean Soup recipes have been a favorite of mine since childhood. They are warm and filling soups that are great for the Fall or Winter.
Beans are very versatile vegetables too: you can serve them as the main dish or as a side dish; on salads; in casseroles; or as a snack with something else. Canned beans, on the other hand, are usually a little pricier than the dried beans when you compare how much you get for the price you pay, but they also last for a very long time and are good to have to use on those days when you don’t have the time to soak beans beforehand. I have listed below some easy, delicious and frugal bean recipes, I hope you enjoy!
Lima Bean Soup
½ bag Lima beans (dry kind soaked overnight and rinsed)
4 Tablespoonfuls Butter
4 to 6 Cups Water
Garlic powder
Onion powder
Salt & Pepper
Directions: Soak the beans in water overnight, rinse them the next day and put them into a large pot. Add water, butter, garlic powder, onion powder, salt and pepper to the beans. Bring to a boil and let simmer for one to two hours or until beans are soft.
Beans & Cornbread (old southern favorite)
½ bag to whole bag of Pinto beans
1 small ham hock
6 Cups Water
Cornbread
Directions: Soak the beans in water overnight, rinse them the next day and put them into a large pot. Add water and small amounts of the ham hock to flavor the beans. Bring to a boil and then simmer, cook 2 to 3 hours or until the beans are softened and the mixture becomes thick. Serve with cornbread for a yummy meal.
Navy Bean Soup
½ bag to whole bag Navy Beans
1 small ham hock
6 Cups Water
Directions: Soak the beans overnight in water, rinse them the next day and put them into a large pot. Add water and small amounts of the ham hock to flavor the beans. Bring to a boil and then simmer, cook 2 to 3 hours or until the beans are softened.
Three Bean Soup
2 cans chicken broth or leftover chicken stock
1 can diced tomatoes
2 cans kidney beans
2 cans pinto beans
1 can great northern beans or black beans
1 - 2 teaspoons chili powder
½ teaspoon garlic powder
Directions: Mix all ingredients together in a large pot, simmer for 1 hour. You could also add diced chicken to the soup if you wish.
Vegetarian Chili
2 cans kidney beans
1 can pinto beans
2 cans diced tomatoes
1 can vegetable broth
1 can corn
1 cup chopped zucchini
Chili powder
Oregano
Cumin
Garlic powder
Salt
Directions: Mix beans with tomatoes, corn, zucchini and broth in a large pot, season to taste with chili powder, oregano, salt, and cumin and garlic powder. Add some water if the mixture is too thick. Simmer for one hour or until beans and zucchini are softened.
Cowboy Beans
1 lb hamburger meat
1 large can baked beans or 2 small cans baked beans
Small onion, diced
Directions: Brown the hamburger meat and onions together. Add the baked beans and serve as a main or side dish.
