HEALTHY BEAN BREAD (OR CAKE)
I have been trying to get more beans into my families diet because they are so good for you. We even like beans, but sometimes you feel like something different. I found a recipe online that was called Pork-n-Beans Cake. I thought it would be fun to try something like that, and this is what I came up with. My entire family loves these. You can't taste the beans. Really . They would easily make a nice cupcake with cream cheese frosting. Try them and ask people what the weird ingredient is, (they never know:) This makes a big batch. Feel free to add cranberries, raisins, or pecans...they taste great in these.
Provided by cowbells27
Categories Quick Breads
Time 40m
Yield 96 muffins, 96 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees.
- Grease muffin tins, or use paper cups.
- Grind up beans in a food processor until pretty smooth.
- In a large bowl mix together all the ingredients, until smooth.
- Fill muffin tins a little over 1/2 full, and bake for 15-20 minute.
Nutrition Facts : Calories 70.5, Fat 1.5, SaturatedFat 0.2, Cholesterol 6.6, Sodium 21.7, Carbohydrate 13.1, Fiber 1.2, Sugar 7.3, Protein 1.7
BUTTERBEAN CAKES
Steps:
- Preheat oven to 350 degrees F.
- Place beans in a saucepan, cover with water, and bring to a boil. Add 1 clove crushed garlic, red onion, and 1 tablespoon salt and simmer until tender. Drain excess water and let beans cool.
- In a large bowl, combine cooked beans, lemon juice, hot sauce, remaining garlic, onion, remaining salt, pepper, feta, leeks, bell peppers, and bread crumbs. Form mixture into approximately 20 (4-ounce) patties.
- Heat oil in a large skillet over high heat. In batches, saute patties until browned on both sides. Transfer to the oven and finish cooking for 10 minutes. Top bean cakes with sauteed vegetables and serve.
CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS
This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 servings (10 bean cakes)
Number Of Ingredients 14
Steps:
- Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
- In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
- Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
- Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
- Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.
CLEMENTINE-VANILLA-BEAN QUICK BREAD
This loaf gets its sunny sweetness from clementines. The fruit's segments, zest, and juice are mixed into the batter, and there's more juice in the glaze that's brushed on top. Vanilla-bean seeds add heady fragrance. Serve slices with cups of tea or with ice cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 5-by-9-inch loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. Zest 4 clementines to yield 1 tablespoon zest. Juice 2 zested clementines and 6 remaining unzested clementines to yield 3/4 cup juice. Cut pith from 2 remaining zested clementines. Slice fruit along membranes to release segments into a bowl; discard membranes and any seeds.
- Combine 1/4 cup clementine juice, the cream, and vanilla extract in a medium bowl. Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Beat zest, butter, 1 cup sugar, and the vanilla seeds with a mixer on medium speed until combined, about 4 minutes. With machine running, add eggs, 1 at a time. Reduce speed to low, and beat flour mixture into butter mixture in 3 additions, alternating with cream mixture, beginning and ending with flour.
- Fold clementine segments into mixture, and pour into pan. Gently smooth top using an offset spatula.
- Place pan on a rimmed baking sheet, and bake until a tester inserted into center comes out clean, 55 to 65 minutes. Meanwhile, bring remaining 1/2 cup clementine juice and 1/4 cup sugar to a boil in a small saucepan over medium heat. Reduce heat, and simmer for 3 minutes.
- Remove bread from oven, poke top all over with a skewer, and brush with half the clementine syrup. Transfer pan to a wire rack; let cool for 15 minutes. Invert pan to remove bread. Let cool completely on wire rack, top side up.
- Brush remaining clementine syrup onto sides and again on top of bread.
PINTO BEAN CAKE
Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
Provided by Suzanne Stull
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
- Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
- Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
- Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.
Nutrition Facts : Calories 226 calories, Carbohydrate 39 g, Cholesterol 22 mg, Fat 6.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 203.3 mg, Sugar 22.6 g
BLACK BEAN CAKES
These vegetarian patties are absolutely delicious and topped with a corn salsa. It's one recipe your family will request often. -Barbara Nowakowski, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, mash beans with a fork. Stir in the egg white, onions, 1/4 cup cilantro, chili powder, oregano and cumin. Shape into eight 2-1/2-in. patties. , In a small nonstick skillet coated with cooking spray, cook patties in batches in oil for 2-4 minutes on each side or until golden brown., In a small bowl, combine the corn, salsa and remaining cilantro; spoon over cakes. Garnish with sour cream.
Nutrition Facts : Calories 264 calories, Fat 5g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 577mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 9g fiber), Protein 13g protein. Diabetic Exchanges
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