the Pence family cookbook

Recipes Tagged with “Bean”

White Bean and Red Onion Salad

Side Dish Bean Salad


  • 1 1/2 cup dried Great Northern or other white bean, picked over
  • 1 1/2 teaspoons salt
  • 2 bay leaves
  • 1 tablespoon coriander seeds, crushed coarse

For dressing:

  • 2 garlic cloves if desired

  • 2 to 3 tablespoons fresh lemon juice

  • 1/4 cup extra-virgin olive oil, or to taste

  • 1 cup thinly sliced red onion

  • 1/2 cup chopped fresh coriander sprigs or parsley leaves


In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Gourmet, July 1995

Roasted Eggplant, Tomato, Garlic, and White Bean Spread

Appetizer Bean Dip Eggplant Mediterranean Untested


  • 1 medium eggplant, peeled, cut into thick chunks
  • 1 head fresh garlic, peeled
  • 5-6 tomatoes (smaller, vine-ripe), quartered and seeds removed
  • 1/4 c. olive oil
  • 3 tbsp. balsamic vinegar
  • 1/2-1 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 2 tbsp. Penzey’s Tuscan Sunset or other spice blend
  • 1 16-oz. can white beans
  • 1 tsp. chili powder
  • 1/2 tsp. oregano (pref. Mexican)
  • 2 tbsp. lemon juice


Preheat oven to 375. Place the vegetables in a shallow baking dish. Add the oil, vinegar, salt, pepper, and spice blend. Toss well to coat. Carefully spread into a single layer and place the pan in the oven. Roast for 45 minutes. Note: Vegetables can also be roasted on a pan in a gas grill. Cool vegetable mixture, or let rest overnight in the fridge.

Rinse and drain the white beans and place in a blender with 2 c. of the vegetable mixture. The vegetables should have exuded quite a bit of liquid so make sure to include some of this in the 2 cups. Blend the beans and vegetables. Add the chili powder and oregano and the lemon juice. Blend well and pour into a bowl. Serve with any firm cracker.

Penzey’s Spices

Black-Eyed Peas

Side Dish Bean


  • 1 lb. black-eyed peas, picked over
  • 2 tbsp. rendered bacon fat
  • 1 small onion, peeled


In a bowl combine black-eyed peas with water to cover and let stand overnight.

Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.

Gourmet, February 1995

Pickled Black-Eyed Peas

Side Dish Bean


  • One recipe black-eyed peas, or 3 16-ounce cans, rinsed and drained
  • 1/2 small green bell pepper, minced (about 1/2 cup)
  • 1/2 small red bell pepper, minced (about 1/2 cup)
  • 4 scallions including green parts, sliced thin
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon minced seeded habanero or other fresh hot chili, or to taste (wear rubber gloves)


In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.

Serve black-eyed peas chilled or at room temperature.

Gourmet, February 1995

Bean and Ham Dip with Garlic and Rosemary

Side Dish Bean Dip Pork Untested


  • 4 cloves garlic
  • 2 sprigs rosemary, leaves removed and chopped
  • 1/2 of a red onion, coarsely chopped
  • 1/2 cup coarsely chopped smoked ham
  • 1/4 teaspoon red-pepper flakes, optional
  • 2 cans (15 ounces each) cannellini or navy beans, rinsed and drained
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil


Place garlic, rosemary, onion, ham and red-pepper flakes in a food processor; pulse to finely chop. Add beans, salt and pepper to taste. Slowly add olive oil with motor running until beans are pureed to a spreadable consistency, about 1 minute. Adjust seasoning.

Note: Serve with thick chips or as a spread on slices of toasted baguette.

Makes 1 1/2 cups.

Chicago Tribune

Harvest Wild Rice

Side Dish Bean Rice Vegetarian


  • 3 cups chicken broth
  • 3 cups water
  • 1/2 pound dried flageolets or Great Northern beans, picked over
  • 3/4 cup wild rice (about 4 ounces)
  • 2 large leeks, white and pale green parts only
  • 2 tablespoons unsalted butter
  • 1/4 pound fresh shiitake mushrooms, sliced thin
  • 1/4 cup hazelnuts, toasted and skinned and chopped coarse
  • 1/4 cup dried cranberries


In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.

Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.

Stir hazelnuts and cranberries into rice mixture and serve warm.

Gourmet, November 1994

Spicy Pasta, Bean, and Sausage Soup

Main Course Bean Sausage Stew


  • 2 15- to 16-ounce cans garbanzo beans (chickpeas)
  • 2 tablespoons olive oil
  • 1 pound Italian hot sausages, casings removed
  • 4 teaspoons chopped fresh rosemary
  • 2 large garlic cloves, chopped
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 cup tomato paste
  • 5 cups canned low-salt chicken broth
  • 8 ounces (about 2 1/3 cups) orecchiette (little ear-shaped pasta) or other small pasta
  • 1 1/2 cups grated Romano cheese


Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

Bon Appetit, February 2001

June Hill Robert’s Red Beans and Sausage

Main Course Bean Cajun Pence Sausage Vegan Vegetarian


  • 1 lb. kidney beans
  • 1 lg. onion
  • 1 green bell pepper
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2 tsp. dried thyme
  • 1 lb. hot cured sausage
  • salt and pepper
  • 28 oz. can diced tomatoes
  • rice, for serving


“Fast-soak” kidney beans. Chop onion, bell pepper, garlic.

Drain beans, and refill pot with hot water to cover beans by 2". Bring to a low boil.

Add 1/3 each of onion, bell pepper and garlic. Also add bay leaves and thyme. Simmer until beans are almost soft, about an hour.

Meanwhile, back at the ranch, cook sausage. Cool and slice.

When beans are tender, add salt (it will take a lot - I add it until the broth tastes slightly too salty, and then often have to add more later), about 1/2 of the a can of tomatoes (with juice), ground pepper, and the remaining veggies.

Simmer until thick, adjusting seasonings and adding more tomato, if desired.

When nearly done, add sausage and cook about 10 minutes.

Serve over rice.

You could make this without adding the sausage (and serve it as a garnish for those who might want to add it) and it would be vegan.

Vegetarian Cassoulet

Main Course Bean French Stew Vegan Vegetarian


For cassoulet:

  • 3 medium leeks (white and pale green parts only)
  • 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
  • 3 celery ribs, cut into 1-inch-wide pieces
  • 4 garlic cloves, chopped 1/4 cup olive oil
  • 4 thyme sprigs
  • 2 parsley sprigs
  • 1 Turkish or 1/2 California bay leaf
  • 1/8 teaspoon ground cloves
  • 3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained
  • 1 quart water

For garlic crumbs:

  • 4 cups coarse fresh bread crumbs from a baguette
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped parsley


Make cassoulet:

Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

[To add 8 oz. bacon, slice, then fry until fat has rendered. Then add veggies and proceed with the recipe, omitting the 1/4 c. olive oil.]

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

Make garlic crumbs while cassoulet simmers:

Preheat oven to 350°F with rack in middle.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.

Cool crumbs in pan, then return to bowl and stir in parsley.

Finish cassoulet:

Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Gourmet, March 2008

White Emergo Vichyssoise

Side Dish Bean Soup


  • 1 cup white emergo beans
  • 4 leeks, white part only, split, washed well and sliced
  • 1 tbsp butter
  • 1 medium onion, diced
  • 4 cups cooked chicken broth
  • 1 cup half and half
  • sea salt and fresh black pepper to taste


Rinse and pick over beans. Pour boiling water over beans to cover by 2 inches and leave for 1 hour. Drain, rinse, and add water to cover by 2 inches. Bring to a boil, let cook at slow boil until tender.

In a skillet, melt butter and lightly saute onions and leeks. Do not let them brown.

Drain beans, add chicken broth and vegetables. Heat over medium heat for 10 minutes. Remove from heat, add half and half. Puree in small batches in blender. Chill.

Serve chilled and garnished with fresh minced chives, salt and pepper to taste.