Best 20 Bean Bread Recipes

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
• Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
• Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
• Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
• In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
• Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
• Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
• Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

WHITE BEAN, BACON, AND ESCAROLE SOUP WITH DAD'S SAUSAGE BREAD

Steps:

• Place the beans in cold water to cover by about 3 inches. Soak for 8 hours or overnight, refrigerated. Drain well and set aside.
• Combine the whole garlic clove, thyme, peppercorns, and bay leaf in a cheesecloth bag. Tie the bag closed and set aside.
• Place the bacon in a large saucepan over medium heat and saute for about 7 minutes or until the fat has rendered out and the bacon is crisp. Drain off all but 1 tablespoon of the fat. Add the onion, carrot, leek, and celery and saute for about 5 minutes or until the vegetables are soft but have not taken on any color. Add the reserved soaked beans and cheesecloth bag along with the stock or broth and bring to a boil. Season, to taste, with salt and pepper. Lower the heat and simmer, stirring frequently, for about 1 1/2 hours or until the beans are very tender.
• Heat the olive oil in a large saute pan over medium heat. Add the minced garlic and saute for 1 minute. Add the escarole and saute for about 4 minutes or until the escarole is wilted. Add the escarole to the soup. Taste and adjust the seasoning with salt and, if using, crushed red pepper. Serve hot with Dad's Sausage Bread, if desired.
• Heat the water, olive oil and honey in a small saucepan over low heat to 115 degrees. Set aside and keep warm.
• Combine flour, yeast and salt in a large mixing bowl. Slowly drizzle water mixture over the flour, blending the liquid in with a wooden spoon. If the dough is too sticky to handle, add additional flour, 1/4 cup at time. Place the dough on a clean surface and knead for about 10 minutes. Cut the dough into 3 equal pieces and form each piece into a loaf shape. Cover and allow to rise for about 1 hour or until loaves have doubled in size.
• While the dough is rising, place the sausage and black pepper in a nonstick saute pan over medium heat. Cook, stirring frequently, for about 10 minutes or until nicely browned. Drain off excess fat; place the sausage on a triple layer of paper towel to drain thoroughly.
• Place 2 of the eggs in a small bowl and whisk to combine. Set aside. Place remaining egg in another small bowl and whisk to blend. Set aside.
• Combine the sausage with the mozzarella, Parmesan cheese and parsley. Add the 2 beaten eggs and mix to combine well. Set aside.
• Cut into but not through each loaf of dough, lengthwise, and open up each half. Place an equal portion of the sausage mixture down the center of each loaf. Pull the sides up and over the sausage to encase it, working the dough closed. Place the loaves, seam side down, on a greased cookie sheet or pizza stone. Cover and let rise for 20 minutes.
• Preheat oven to 375 degrees.
• Using a pastry brush, lightly coat each loaf with remaining beaten egg. Place in the preheated oven and bake for about 45 minutes or until golden brown. Remove from the oven and allow to rest for at least 10 minutes before cutting. Serve warm.

GRANNY SMITH APPLES AND GINGER BREAD PUDDING WITH VANILLA BEAN CREME ANGLAISE AND CREME FRAICHE WHIPPED CREAM

Steps:

• Preheat the oven to 325 degrees F.
• For the bread pudding custard: Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• Whisk together the yolks, granulated sugar and maple syrup in a large bowl. Slowly whisk in the hot cream mixture until combined. Remove the vanilla pod and whisk in the apple brandy. Strain the custard into a clean bowl.
• For the apple-ginger caramel sauce: To a saute pan over medium-high heat, add the butter. Once melted, add the brown sugar and allow to melt. Next, add the apples, cinnamon sticks and ginger and saute until softened but still hold their shape. Season with salt. Deglaze with the apple brandy and allow to cook until the sauce has become a thick, glazy consistency. Remove the cinnamon sticks. Combine the apple-ginger caramel sauce with the bread.
• For the anglaise: Bring the half-and-half, nutmeg, cinnamon sticks and vanilla bean seeds to a simmer in a medium saucepan.
• Whisk together the yolks and granulated sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover with plastic wrap directly on surface and refrigerate at least 1 hour before serving
• To assemble and bake: Place the silicone molds in a roasting pan. Fill the molds with the soaked bread, and then pour the bread pudding custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
• Place the pan in a larger roasting pan and pour in hot tap water until it comes halfway up the sides of the inner roasting pan. Bake until the sides are slightly puffed and the center jiggles slightly, about 45 minutes.
• Remove from the oven and the water bath and cool on a baking rack for at least 30 minutes before serving.
• For the whipped cream: In a cold bowl, whisk the cream and vanilla extract until soft peaks form. Fold in the creme fraiche until combined.
• Unmold the bread pudding, serve with the vanilla bean creme anglaise and whipped cream. Dust with cinnamon, powdered sugar and garnish with mint. Bread pudding is best served warm.

(PANERA BREAD) BLACK BEAN SOUP

Steps:

• In a pot, combine the first six ingredients; simmer for 10 minutes.
• Add half a can of beans, salt and cumin; cook for 5 minutes.
• Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
• Add the rest of the beans to the soup.
• Combine the cornstarch with 1 1/2 tablespoons of water.
• Add the lemon and the cornstarch to the soup; cook until thickened.

PINTO BEAN BREAD

Steps:

• Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
• Stir in the yeast and wait for it to bubble.
• If it has not bubbled in 5 minutes, get new yeast.
• Stir in 5-6 cups flour, to make a kneadable dough.
• Knead 5-10 minutes, until satiny.
• Place in a greased bowl, turning to grease dough.
• Cover loosely with a clean damp cloth and let rise till double.
• Punch down; let rise again.
• Punch down; shape into 2 loaves.
• Place in greased loaf pans.
• Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

PORK AND BEAN BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5x3 inch loaf pans.
• Puree undrained pork and beans in a blender or food processor.
• In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking soda and baking powder. Mix well. Gently fold in nuts and pureed pork and beans. Divide batter into pans evenly.
• Bake for 60 minutes, or until bread tests done.

ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE

Steps:

• Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
• Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
• Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
• Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

WHITE BEAN AND HAM HOCK SOUP WITH ARUGULA AND CORN BREAD CROUTONS

Steps:

• Make soup:
• Soak beans in cold water to cover overnight (8 hours). Drain and rinse well.
• Simmer ham hocks in 6 cups water in a 3-quart saucepan, partially covered, skimming foam as necessary, 1 hour. Reserve 4 cups cooking liquid and drain ham hocks.
• Heat bacon drippings in an 8-quart heavy pot over moderate heat until hot but not smoking, then cook onion and garlic, stirring, until softened. Add tomatoes and thyme and cook, stirring, 1 minute. Add soaked beans, broth, ham hocks, and reserved cooking liquid and simmer, covered, stirring occasionally, until beans are tender, about 1 hour.
• Make croutons while soup simmers:
• Preheat oven to 375°F.
• Melt butter with garlic and toss together with corn bread cubes in a shallow baking pan. Toast in middle of oven until lightly browned and crisp on the outside, about 15 minutes.
• Prepare soup for serving:
• Remove ham hocks and shred meat. Return meat to soup and stir in arugula. Simmer, uncovered, stirring occasionally, until greens are tender, 3 to 5 minutes. Season with salt, pepper, and Tabasco.
• Serve soup topped with croutons.

CORN BREAD-TOPPED BLACK BEAN CHILI CASSEROLE

Steps:

• Heat oven to 375°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in black beans, mixed vegetables and salsa. Heat to boiling; cook over medium heat 5 minutes, stirring occasionally.
• In ungreased 2-quart casserole or 8-inch square (2-quart) glass baking dish, spread beef mixture. Make muffin mix as directed on pouch, using 2 tablespoons milk, 2 tablespoons butter and the egg. Drop batter by 8 spoonfuls onto chili mixture.
• Bake uncovered 20 to 25 minutes or until topping is golden brown.

CLEMENTINE-VANILLA-BEAN QUICK BREAD

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.

BLACK BEAN SOUP LIKE PANERA BREAD CO.

Steps:

• Soak black beans overnight or for at least eight hours.
• Rinse beans thoroughly and place in Dutch oven. Cover with water. Bring beans just to a boil and then reduce heat and simmer. Continue to add water as needed to keep the water level just above the beans. Simmer until beans are tender. About 90 minutes.
• When beans are tender, add the lime juice, cumin and garlic powder.
• Sauté all minced vegetables in vegetable oil until barely tender. Cover vegetables with vegetable broth and simmer until vegetables are very tender.
• Place vegetables with broth and 1/3 of black beans into a blender. Blend very well until the mixture is very smooth.
• Pour vegetable/bean puree back into bean mixture and if necessary, add a more vegetable broth if mixture seems too thick.
• If the soup is not to your thickness preference, mix cornstarch with equal parts cold water and mix with a spoon until well incorporated. Pour cornstarch/water mixture into bean soup, while simmering until the soup is the consistency you like.
• Top with regular or vegan sour cream, for a special touch and enjoy! Best served with a delicious grilled cheese sandwich (whole wheat and havarti).

WHITE BEAN AND BREAD CRUMB SKORDALIA

Steps:

• If using dried beans, place in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and let beans sit for 1 hour. Drain and cover with cold water again, and bring to a boil. Reduce to a simmer, and cook for 40 minutes, or until tender. Add salt and cook 10 minutes more. Drain and set aside until ready to use. (If using canned beans, add as directed in step 2. No additional salt is needed.)
• To make skordalia, place bread chunks in a food processor or blender and process into coarse crumbs. Add beans, garlic, pepper, and lemon juice, and blend until almost smooth. With the motor running, pour in olive oil and 2/3 cup cold water. Let sit for 30 minutes to allow flavors to blend. Add more water if mixture is too stiff.
• Meanwhile, heat oven to 350 degrees. To makeherbed toast, mince together parsley,oregano, and salt. Spread 1/4 teaspoon ofherbs on each slice of bread and place ona baking sheet. Bake for 10 minutes, oruntil lightly toasted. Serve with skordalia.

POWER-PACKED BEAN BREAD

Steps:

• Bean Bread Dough:
• In large bowl, dissolve sugar in water; sprinkle yeast over top.
• Let stand for about 10 minutes or until frothy.
• Meanwhile, in food processor, purée beans and oil until smooth; add to yeast mixture.
• Using wooden spoon, vigorously beat in 1 cup (250 ml) of the all-purpose flour, the whole wheat flour and salt for 1 minute or until sticky dough forms.
• Gradually stir in enough of the remaining flour to make stiff dough.
• Turn out onto lightly floured surface.
• Knead for about 8 minutes or until smooth, elastic and stiff, adding up to 1/4 cup, 50 ml more flour if necessary to keep from sticking.
• Form into ball and place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm, draft-free place for 1 to 1-1/2 hours or until doubled in bulk.
• Punch down dough and turn out onto lightly floured surface; gently pull into 11 - x 8-inch (28 x 20 cm) rectangle.
• Starting at 1 narrow end, roll up into tight cylinder; pinch along seam to smooth and seal.
• Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan.
• Cover and let rise for about 1 hour or until doubled in bulk.
• Brush top with milk.
• Bake in 400°F (200°C) oven for about 30 minutes or until golden and bottom sounds hollow when tapped.
• Remove from pan; let cool on rack.
• Power-Packed Bread Machine Bean Bread: In order,
• place in pan puréed bean mixture, water, sugar, salt, 2-1/2 cups all-purpose flour and the whole wheat flour.
• Sprinkle with 2 tsp quick-rising active dry yeast, making sure yeast does not touch liquid.
• According to manufacturer's instructions, choose cycle for basic bread, regular crust.
• Let baked loaf cool completely on rack.
• Makes 1 loaf, or 12 slices.
• Foccasia Bread:.
• Make our tasty Bean Bread Dough to shape into flatbread for sandwiches or appetizers, or to accompany your favorite Italian meal.
• After first rise of dough, cut into 4 equal portions.
• Roll out each into 1/2-inch (1 cm) thick circle.
• Sprinkle cornmeal evenly over large rimmed baking sheet; place dough on top.
• Cover with towel; let rise in warm draft-free place for 30 minutes or until doubled in bulk.
• Brush with oil; press fingers into top to make dimpled effect.
• Sprinkle with salt and pepper.
• Bake in bottom of 400°F (200°C) oven for about 20 minutes or until golden and bottoms sound hollow when tapped.
• Servings : 4.

CORN, BLACK BEAN, AND PITA BREAD SALAD

Steps:

• Preheat oven to 375° F.
• Halve pitas horizontally and sprinkle rough sides with salt and pepper to taste. On a baking sheet toast pitas, rough sides up, in middle of oven until golden, about 5 minutes, and break into bite-size pieces. Rinse and drain beans in a colander.
• In a kettle cover corn with water and bring to a boil. Drain corn and when cool enough to handle cut kernels from cobs into a bowl. Add pita pieces, beans, remaining ingredients, and salt and pepper to taste and toss to combine.

BANANA BREAD WITH VANILLA BEAN "PECAN BUTTER"

Steps:

• For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using.
• For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
• Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery!
• Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter.

CURRIED BREAD AND BEAN SALAD

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl toss bread with curry powder, 2 tablespoons olive oil, and season with salt and pepper, to taste. Transfer to baking sheet. Bake until toasted, about 5 to 10 minutes.
• In a large bowl add celery, toasted bread cubes, pecans, grapes, beans, vinegar, and 1/4 cup olive oil. Season with salt and pepper and toss to coat.
• Let stand 30 minutes before serving.

NAVY BEAN SWEET BREAD

Steps:

• 1. In a large bowl, add all dry ingredients. Set aside.
• 2. In a second bowl, place all wet ingredients. Beat for 3 minutes.
• 3. Then add wet to dry. Mix well.
• 4. Pour into two bread pans sprayed with Baker's Joy.
• 5. Place into an oven of 350F for 40 minutes or until a piece of uncooked spaghetti comes out clean.

PANERA BREAD) BLACK BEAN SOUP RECIPE - (4/5)

Steps:

• In a pot, combine the first six ingredients; simmer for 10 minutes. 2Add half a can of beans, salt and cumin; cook for 5 minutes. 3Puree soup (I use an immersion blender which makes it easy to do it right in the pot). 4Add the rest of the beans to the soup. 5Combine the cornstarch with 1 1/2 tablespoons of water. 6Add the lemon and the cornstarch to the soup; cook until thickened.

BREAD WITH BEAN TAPENADE

Steps:

• Drain excess liquid off beans. Heat over medium low heat with a touch of butter. Cook until slightly softened. Add 2 to 3 tablespoons of vinaigrette, salt and pepper to taste. Pulse in food processor or mash in pot with a hand masher.
• Slice bread, remove crust (if necessary), brush with olive oil. Sprinkle with salt and pepper and bake at 275 degrees until toasted or under broiler on both sides.
• Spread 1 to 2 tablespoons bean tapenade and garnish with scallions.

BEAN BREAD

Steps:

• Mix all but beans thoroughly.
• Fold in beans.
• Pour into hot greased pan.
• Bake at 450 for 30 minutes or until brown.