Skillet Huevos Rancheros

Eggs1/2 onion, diced
Olive oil
Bell pepper, kale, zucchini, mushrooms (optional)
2 cloves garlic, minced
2 tomatoes, diced
2 cups cooked, rinsed beans (black beans, pinto, cannellini, or heirloom beans)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
2 tablespoons water
4 x 6-inch tortillas
4 eggs (1 per serving — you can add more if you want)
Cracked pepper

Optional:
1/2 cup crumbled cotija, queso fresco, feta or goat cheese (optional)
1 large avocado, sliced
1 lime, cut into wedges
2 tablespoons fresh cilantro, chopped
Hot sauce
Additional fresh diced tomatoes

Preheat oven to 400F. In a large pan over medium heat, sauté onion in a little olive oil until tender, about 5 minutes (if you are adding optional veggies, do it now, cooking until tender). Add garlic and sauté for a minute or two. Add half of the diced tomatoes (saving half for garnish) as well as the beans, spices, salt and water. Let simmer on medium low for a few minutes, stirring occasionally.

Brush large cast iron skillet with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with oil.

Divide bean mixture, making little indentations with the back of a spoon for the eggs to rest in, so they stay in place. If using a large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs.

Carefully break the eggs and place them in the indentations. Sprinkle eggs with salt and pepper and, if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired done-ness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

We thank Feastingathome.com for this recipe.

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Kia’s Chilled Veggie & Bean Salad

Kidney beansThis wonderful summer salad hits the spot for cookouts, as a topping for a fresh green salad, or as a high-protein snack on the go. It’s also versatile, so get creative about what types of veggies you use, depending what’s in your fridge or your weekly CSA box!

You can also mix up the types of beans you use in this dish. Any combination of black, kidney, garbanzo, Nash’s dried favas, or even lentils will work well.

This recipe was whipped up for one of Nash’s’ July Farm Lunches, as a topping for tacos. It makes about 3-4 quarts. Downsize the ingredient list accordingly, to make a smaller batch, as desired.

1 medium zucchini
1 medium-large cucumber
1 small-medium Wall Walla onion or red onion
1 green or red pepper
6-8 cups cooked beans (any kind!)
1 cup apple cider vinegar
3 limes, juiced
2 cloves garlic finely minced
1/2 cup olive oil
1/2 teaspoon oregano
2 cups fresh cilantro, finely minced
3 tablespoons chili powder
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
(A cup or two of fresh cut corn and some diced tomatoes are also wonderful in this salad. I didn’t have any on hand at the time, but they would be a great addition!)

Shred or small diced the zucchini, cucumber, onion and pepper. Add the cooked beans to the fresh veggies and toss well.

Combine the vinegar, lime juice, garlic, olive oil, oregano, fresh cilantro, chili powder and liquid aminos or tamari with the veggies and beans, and mix everything up really well.

Eat immediately, or let dish rest for an hour or two, or even a full day if possible, for the marinade to work its magic!

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Kia’s Bean Dip

Kidney Beans

What’s your favorite bean to make into dip? Let us know in the comments below!

You can use pretty much any bean you want in this recipe. Seriously. I recently did a combo of Nash’s dried fava beans, black beans and the last of my dried scarlet runner beans from the garden last year. Any combo of beans (or lentils!) will work great for this recipe, so use up the little bits of this and that in your pantry and get dippin’!

5 cups cooked beans, drained
1/3 cup Walla Walla onions or red onions, roughly chopped
1 cup fresh cilantro, roughly chopped
1/2 cup salsa, or fresh or canned tomatoes
3 cloves garlic, chopped
3 teaspoons toasted cumin seeds, or ground cumin, or chili powder
3 tablespoons apple cider vinegar
3 tablespoons Bragg’s Liquid Aminos or tamari soy sauce
2 tablespoons olive oil

Combine everything in a food processor or blender and whirl it up! Thin with a splash of water or more olive oil as needed. Serve immediately, or store in the fridge for up to 5 days or so. This dip is great with raw veggies, pitas, chips, burritos or as a side with rice and a green salad. Yum!

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Sausage Bean Pasta Ragout

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 pound Nash’s ground pork sausage
2 14-ounce cans diced tomatoes in juice
6 cups chicken or vegetable broth
2 cups cooked beans (kidney, pinto, black)
4 teaspoons dried basil, or 1 cup fresh
3 teaspoons oregano
Crushed red pepper, to taste
1/2 cup macaroni
2 cups fresh greens (kale/chard/spinach/arugula/cabbage)
1/3 cup grated romano cheese
Salt and pepper to taste
Optional: grated beets, carrot, and turnips

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and sauté 6 minutes. Add sausage and sauté until brown, breaking up meat with back of fork, about 5 minutes. Add tomatoes with juice, broth, beans, basil, oregano, and dried crushed red pepper. (Optional: add grated beets, carrot, and turnips too!) Simmer 15 minutes to blend flavors, stirring occasionally. Add pasta and cook until tender but still firm to bite, about 15 more minutes. Add greens and cook just until wilted, stirring occasionally, about 4 minutes. Mix in 1/3 cup cheese and more fresh basil, if you have some. Season ragout with salt and pepper; ladle into bowls. Serve, passing additional cheese separately.

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Three Bean Dip

Spilling the Beans

Mmmm, bean dip. Did you know that Nash’s grows dried beans, like black coco beans and kidney beans?

1 cup Nash’s black coco beans, cooked
1 cup pinto beans, cooked
1 cup adzuki beans, cooked
Salt and freshly ground black pepper to taste
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 cup plain yogurt
1 clove fresh garlic
1 tablespoon apple cider vinegar
Grated cheddar cheese (optional)

For tips on cooking dried beans, see our article Six Tips on Cooking Dried Beans.

In the working bowl of a food processor, combine all ingredients and blend until smooth. Dip with corn chips, bell peppers, carrots, quesadillas, tortillas, etc.

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Six Tips for Cooking Dried Beans

Don’t shy away from any great legume just because it’s dried. Here are some preparation suggestions, thanks to The Kitchn.

diana fava beans

Need some inspiration for your bean dishes? Try diana fava beans, the smaller and rounder sibling to the more typical lima bean-shaped windsor fava bean. They’re super tasty!

1. Use as little water as possible. Don’t let the beans get soggy or ultra-soft, because that dilutes their rich pot liquor, the incredibly flavorful liquid that comes off as they cook. Cook them slowly over low heat, only adding water if they start to dry up. Add enough water to just cover the beans, bring them to a boil, then reduce the heat and cook, uncovered, as low as you can.

2. Don’t mess with the beans. Some people add bacon, ham or garlic. However, well-grown heirloom beans have incredible ranges of flavor, nothing like canned beans. Try a couple pots of beans with just salt and pepper. You’ll be surprised at what you taste.

3. Don’t forget the salt! Beans need some salt. They have immense natural flavor, but they need some salt to bring it out, and they absorb quite a bit before it starts show through. Add a teaspoon of salt to the cooking water and more to taste in the last half hour of cooking.

4. Soak the beans. Rinsing dried beans then soaking them overnight in clean water will reduce the cooking time for most beans, although good fresh dried beans are less in need of a soak.

5. Cook dried beans for the right amount of time. Cooking time depends on the bean, but usually you’re looking at about 2-4 hours. Cover with water and simmer on an evening when you’re doing other things. Refrigerate and eat over the next several days.

6. Fresh beans need less cooking time. Freshly hulled beans will cook in about 45 minutes or less.

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Zesty Wheat Berry and Black Bean Chili

fagioli

In 2014, Nash’s grew a limited quantity of black cocos beans, which would go wonderfully in this lovely chili.

2 tablespoons olive oil, extra-virgin
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
5 cloves garlic, minced
2 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon oregano
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 pound black beans, soaked
1 pound tomatoes, diced
1 jalapeno pepper, seeded and minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups wheat berries, cooked
Juice of 1 lime
1 avocado, diced
1/2 cup cilantro, chopped

Pour dry beans into a medium sized container with lid, and fill with water to cover beans plus some. Cover container and soak overnight (either in refrigerator or on stove top).

Next day, drain beans and add fresh water, enough to cover beans plus some. Uncovered, heat to boiling then reduce to maintain simmer. Cook until soft, approximately 1 hour. You may need to add water to keep beans covered during the cooking process. Drain and set aside.

At the same time, place wheat berries and 4 1/2 cups salted water in a saucepan and cook, uncovered, over low heat approximately 1 hour, or until berries are soft. Drain and set aside.

In a dutch oven or soup pot, heat oil over medium-high heat. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.

Add beans, tomatoes, jalapeno, broth, and brown sugar.

Bring to a boil then reduce heat, cover, and simmer for 25 minutes.

Stir in cooked wheat berries and beans and heat through, about 15 minutes more.

Remove from heat and stir in lime juice.

Ladle into serving bowls and garnish with avocado and cilantro.

We thank Annie McHale for this recipe.

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