Bean by Bean: A Cookbook: More Than 200 Recipes for Fresh Beans, Dried Beans, Cool Beans, Hot Beans, Savory Beans...Even Sweet Beans! by Crescent Dragonwagon

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Notes about Recipes in this book

  • CD's chili mole

    • lizwinn on November 24, 2013

      So spicy! I used Rio Zape beans, skipped the bell peppers, and followed the rest of the recipe as written, using the optional teaspoon of agave nectar. The spicing was.....a little off somehow. Too much coriander, I'm thinking. I'm all for complex seasoning, but this mix didn't do it for me. I added a cup of diced cooked butternut squash and 1/3 cup chopped toasted pumpkin seeds to try and salvage. In fairness, the jalapeno and chipotle peppers this year have been extra hot. Probably won't make again.

  • Jennifer's spiced red beans in coconut milk (Maharagwe)

    • PennyG on April 16, 2017

      Delicious! I will make this again. I made with freshly cooked, rather than canned, kidney beans and served over rice.

  • CD's Brusnwick new-stew

    • mlbatt on August 22, 2020

      Typo in title should be "Brunswick."

    • Nancith on October 16, 2016

      Wow! This was incredible! Smoky, saucy, hearty, with complexity of flavors. I didn't have any celery and only used about half as much hot sauce as the recipe called for, which was fine for me. Heat lovers will want to use the whole amount. Used tempeh, but wish it had marinated for longer to intensify its flavor, although the rest of the stew made up for it.

  • Vegetarian lumberjack soup

    • lorloff on May 10, 2021

      I made this with a bean mix from my farmer. It included lentils, split peas, dal, kidney beans, navy beans, small white beans, and others. I used 1 dried smoked Oaxacan chile pasilla which I took out about ½ way through the cooking process and I added ½ to ? of the nutritional yeast called for. I cooked it the Zavor multi-pot after sautéing the onion celery garlic and I added carrots all diced small. I used “el Zapatista” chorizo plant based sausage which worked really well. I prepared the soup through adding in the wine the day before serving. Then reheated the soup and fried and added the sausage just before serving. I think the over night melded the flavors in the soup wonderfully. It was a true hit. Highly recommended.

  • Dairy Hollow House skillet-sizzled buttermilk cornbread

    • TrishaCP on January 02, 2017

      I made this when I realized that I didn't have enough buttermilk left to make my favorite cornbread recipe from Edna Lewis. Since only half the flour was cornmeal, it didn't have the strong corn taste of my favorite recipe, but it was still a good recipe. I know it can be sacrilege to some to include sugar in cornbread, but the amount was minimal and I couldn't notice it.

  • Black bean & sweet potato salad with honey-cilantro vinaigrette

    • AgusiaH on January 24, 2014

      I added corn, red bell pepper and fresh baby spinach and substituted parsley for cilantro. The vinaigrette with honey is excellent!

  • Hungarian green bean soup (Zöldbableves)

    • emiliang on April 13, 2014

      Delicious, particularly if you take the time to make the stock from scratch. But instead of adding the sour cream to the entire pot, add it to the individual servings. In that way, you can reheat the soup the next day.

  • The best vegetable hash

    • emiliang on January 19, 2014

      This is a great recipe if you want to get your kids to eat their veggies. I had to add a bit of water to the covered vegetables as they were sauteeing. To boost the flavor, I also added a splash of soy sauce and 1/2 tsp or so of Tony Chachere's to the dish as it was finishing cooking.

  • Marrakech melange

    • kimbaroni on December 29, 2012

      Harissa recipe on page 266

  • Gingered Asian green bean salad

    • Morgan.larue on September 29, 2015

      This dressing is spectacular. It's a sauce for tofu, beans (let them marinate in it for an hour or so), sprouts, anything. We use it in our tofu/veggie rice bowls... it gets drizzled over everything.

    • Nancith on September 18, 2017

      I agree with a previous reviewer--the dressing is wonderful, so flavorful! Could be used as a green salad dressing as well. Definitely a recipe to return to again and again.

  • Raffa's mother's green bean salad

    • Nancith on July 05, 2017

      This was decent, but seemed to be lacking something. Maybe since my quantity of beans was quite large, more lemon juice would have helped. (and the recipe doesn't really specify how many beans to use for the seasonings given).

  • Quinoa salad with corn and peppers

    • Nancith on June 12, 2018

      Very flavorful, healthy, & eye-appealing salad. this would be a great dish to take to a potluck or picnic. I probably added almost 2x the olive oil called for as per my preference. Great combination of veggies makes for a texturally interesting dish. This is certainly substantial enough to be the main dish as it was for us.

  • Ragout of shiitake mushrooms, butter beans & Southern greens

    • Nancith on January 09, 2015

      A nice, flavorful dish for a cold winter's night. The combination of ingredients seems rather unorthodox, but works well together. I used jarred pasta sauce (not sure if that is what is meant by "tomato sauce in a jar". in the recipe), & served it over leftover noodles & rice, rather than the suggested polenta. Next time, I'll make the polenta!

  • Traditional Asian-style "crisping" marinade & method for oven-baked tofu

    • dinnermints on September 03, 2016

      Interesting! Will have to play around with this one. The tofu does end up being very flavorful, but next time I would try the silicone mat or oiling the heck out of the pan.

  • Veronica's Jamaican coat of arms

    • Zosia on July 07, 2020

      Of all the recipes for this dish that I've tried, this is my favourite version so far thanks to the addition of garlic and lots of scallions that seemed to melt into the rice adding loads of flavour. EYB tells me I still have a few more recipes to try...

  • Almost classic five-bean salad

    • anightowl on June 09, 2021

      I have made this delicious bean salad several times. The dressing is a bit sweeter than most bean salad recipes I have made, but the brown sugar adds wonderful flavor. I think the amount of celery seed specified overwhelms the dish, so now I cut it to 1/3 the amount specified, and make up the difference with mustard seed. Contrary to the instructions I substitute a grainy mustard for the American mustard. I have also swapped in corn for one of the beans, and it works quite well, although it doesn't store as long in the fridge with corn. If there is dressing left after the beans are all gone, it is fabulous on a green salad.

  • Syrian zucchini-chickpea soup (Shawrbat hasa al-humus)

    • damazinah on July 20, 2017

      This was quite good, especially if made ahead. It does contain an awful lot of onions, so I pureed the soup to serve to a picky eater the next day, and we enjoyed it even more.

  • New South-style spicy collard & black-eyed pea soup

    • MsMonsoon on October 17, 2021

      I thought this was just ok. Maybe I just prefer different cuisines and flavors with more spices. It’s super healthy, though, and I may make it again for that reason. My black-eyed peas were already mushy at the first 45 minutes and there was still 20+ minutes of cooking still to go. This dish is loaded with veggies and fiber, and it’s vegan.

  • Basic Asian tofu stir-fry with bok choy & snap peas

  • Chou-Chou's brother David's Petaluma chili

    • Meags on September 27, 2021

      I made this as a half recipe. I used 1 can pinto beans, undrained, and 2 c. fresh pintos. I used one full can of tomatoes with jalapenos. Skipped potatoes. Added extra chili powder. Made it in the slow cooker. Served with blue corn tortilla chips and pickled jalapenos. Good!!

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Reviews about this book

  • Boston Globe by T. Susan Chang my experience a diet of beans is more likely to pall within two days. I viewed the delay in uprisings as a genuine endorsement of this food.

    Full review
  • ISBN 10 0761132414
  • ISBN 13 9780761132417
  • Published Jan 03 2012
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

Has there ever been a more generous ingredient than the bean? Down-home, yet haute, soul-satisfyingly hearty, valued, versatile deeply delectable, healthful, and inexpensive to boot, there’s nothing a bean can’t do—and nothing that Crescent Dragonwagon can’t do with beans. From old friends like chickpeas and pintos to rediscovered heirloom beans like rattlesnake beans and teparies, from green beans and fresh shell beans to peanuts, lentils, and peas, Bean by Bean is the definitive cookbook on beans. It’s a 200-plus recipe cornucopia overflowing with information, kitchen wisdom, lore, anecdotes, and a zest for good food and good times.

Consider the lentil, to take one example. Discover it first in a delicious slather, Lentil Tapenade. Then in half a dozen soups, including Sahadi’s Lebanese Lentil Soup with Spinach, Kerala-Style Dahl, and Crescent’s Very, Very Best Lentil, Mushroom & Barley Soup. It then turns up in Marinated Lentils De Puy with Greens, Baked Beets, Oranges & Walnuts. Plus there’s Jamaica Jerk-Style Lentil-Vegetable Patties, Ethiopian Lentil Stew, and Lentil-Celeriac Skillet Sauce. Do the same for black beans—from Tex-Mex Frijoles Dip to Feijoada Vegetariana to Maya’s Magic Black Beans with Eggplant & Royal Rice. Or shell beans—Newly Minted Puree of Fresh Favas, Baked Limas with Rosy Sour Cream, Edamame in a Pod. And on and on—from starters and soups to dozens of entrees. Even desserts: Peanut Butter Cup Brownies and Red Bean Ice Cream.

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