Grains And Beans Recipes

GRAINS AND BEANS

Grains and Beans image

A play on Southern red beans and rice, this is a spicy, filling and highly nutritious dish. To make this meat-free, leave out the bacon, or substitute sliced mushrooms fried in olive oil for depth of flavor. But do use the hot sauce, preferably one with a vinegar bite to brighten up the dense heartiness of beans and grains.

Provided by Melissa Clark

Categories dinner, lunch, side dish

Time 2h

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
1 quart chicken or vegetable stock, preferably homemade
1/2 teaspoon salt, more as needed
6 slices bacon, diced
1 onion, diced
1 green pepper, diced
1 celery stalk, diced, plus celery leaves for serving
2 garlic cloves, minced
2 teaspoons thyme leaves, more for serving
3 1/2 cups (two 15-ounce cans) cooked red kidney beans, drained
1/4 teaspoon black pepper
1/4 teaspoon grated nutmeg
Hot sauce, for serving

Steps:

In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

Nutrition Facts : @context http, Calories 764, UnsaturatedFat 9 grams, Carbohydrate 117 grams, Fat 15 grams, Fiber 26 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 7 grams, TransFat 0 grams

BLUEPRINT BEAN AND GRAIN SALAD

Blueprint Bean and Grain Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups cooked beans of choice
2 cups cooked grains of choice rice, pasta, quinoa or cracked wheat
1 cup diced crunchy vegetable celery, fennel, carrots or bell pepper
1 cup additional vegetable, parboiled if need be broccoli, green beans, corn
1/4 cup finely diced red onion or sliced scallions or chives
1/2 cup packed chopped fresh herbs
Up to 1/3 cup dressing of choice
Salt and freshly ground black pepper

Steps:

Mix the ingredients together and season with salt and pepper.

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