Few foods are as healthy and versatile to eat than beans. But in the heat of summer? Cool off and power up with these summer vegetarian bean recipes and ideas.

For vegans and vegetarians, they’re indispensable. Beans pack a punch of protein and fiber as well as numerous vitamins and minerals. They’re full of flavor, versatility and let’s not forget, way cheaper than a steak.

We often think of beans as stewed up in a chili or another heavy, wintery dish—not exactly the best summertime eats. But there are countless ways to enjoy beans in the heat of summer! Here are some favorite vegetarian bean recipes:

1. DIY bean burgers: Of course you can unwrap a pack from your supermarket freezer section or you could make your own for less money (and with fewer ingredients). Black beans are the go-to bean for burger recipes, but you can really use any kind. Flore, a popular vegan restaurant in Los Angeles makes a to-die-for chickpea burger. Throw your favorite into the mix and see what happens.

2. Pinto bean and corn cakes: Sounds like a burger? Well, sort of. But not quite. More like a fritter, bean cakes are smaller, appetizer style and can be eaten without any bun. They’re perfect topped with guac, salsa or (veggie) sour cream, and are great for a picnic or barbecue.

3. Bean salad: Cooked and cooled down, beans lend themselves exceptionally well to the salad arena. Tossed with a light vinaigrette, some crunchy veggies like carrots, celery and peppers, along with a ripe heirloom tomato and—voila!—you’ve got yourself an outstanding summer side dish. Or, pile a big scoop onto a bed of fresh summer greens for a whole meal. Try adding dill to light beans like fava and lima for a summery flavor.

4. Bean dip: Barbecues are nonstop eating fests. Long before the grill even heats up, mouths are chomping on some snack or another. Instead of salty store-bought salsas and dips, make your own bean dip. White, pink or black beans all work really well here, as do lentils. A little seasoning, fresh herbs, some good olive oil and a high-speed blender  (along with your cooked beans, of course!), and you’ve got a dip or a spread.

5. Pasta and beans: It’s a staple in this vegan house (and I hear in much of Italy), but we don’t see it too often on menus. White beans with pasta is simply scrumptious. I use gluten-free rice noodles, lots of fresh olive oil, sun-dried tomatoes, basil and seasonal veggies (right now we’re all about the zucchini). Toss them all together, top with nutritional yeast and enjoy!

6. Fries: The true beans of the season are the many varieties of green beans. Those long, slender and crunchy delights are simply summer, and the perfect shape to turn into French fries (baked, not fried, of course!) for a healthy, seasonal twist. There are many green bean recipes to enjoy throughout the season, but straight off the stalk may just be the best. Enjoy!

Keep in touch with Jill on Twitter @jillettinger

Image: Barnaby Dorfman

The post 6 Vegetarian Bean Recipes for Perfect Summer Meals appeared first on EcoSalon.

It’s already blustery and rainy in Northern California so it’s time to break out the cold weather recipes. Here’s a healthy, easy, customizable vegetarian or vegan minestrone that allows you to use whatever vegetables you have on hand. Beans make it a stick-to-your-ribs and healthy winter meal.

The beans can cook unattended, leaving you free for other tasks. You can cook the beans ahead and refrigerate them in their cooking liquid for up to 4 days. The soup can be finished quickly and easily on the day you plan to serve it. You can also make extra beans. (Cook a whole pound!) and use them throughout the week in salads and other dishes. To assure the “freshest” dry beans buy them from a farmer at your farmers’ market or from the bulk bins in a busy grocery store.

Serves 4

For the Beans:
1 cup dried Cannellini Beans, soaked overnight or for several hours (time allowing)
3 tablespoons olive oil
1/2 of a medium onion, chopped
1 to 2 garlic cloves, chopped
1 celery stalk, chopped (optional)
Salt

Heat the oil in a large pot and add the onion, garlic, and celery (if using). Sauté until the vegetables are soft, about 10 minutes. Drain the beans of their soaking water and add them to the pot. Cover the beans with cold, filtered water by 1 inch. Bring to a boil and boil for 5 minutes. Lower the heat to a bare simmer, cover partially and cook until tender, stirring occasionally, from 1 to 1 1/2 hours. Cooking time can vary wildly depending on the age of the beans.

Add salt to taste when the beans are nearly soft.

For the Soup:
3 tablespoons olive oil
1/2 of a medium onion, chopped
1 celery stalk, chopped
1 to 2 garlic cloves, finely chopped
4 to 6 cups bean broth, vegetable broth, water or combination
1 bay leaf
2 to 3 cups diced or chopped vegetables (can include carrots, fennel, green beans, zucchini, greens like kale or spinach, potatoes, etc.)
Salt & freshly ground pepper to taste
Parsley pesto for serving (recipe below)
Freshly grated Parmesan cheese (optional)

Heat the olive oil in a skillet over medium heat. Add the onion, celery, and garlic. Sauté until soft, about 10 minutes. Drain the previously cooked beans, reserving the broth. Measure the bean broth and add water or vegetable broth to come up to 4 to 6 cups total (depending on how many cups of vegetables you are adding and how thick you like your soup). You can always start with 4 cups of liquid and add more if you like. Add the liquid to the pot with the cooked vegetables and then add the bay leaf and a little salt and pepper. Bring to a boil and then lower to a steady simmer.

Add the cut up vegetables, starting with the firmest ones first like carrots, potatoes, and fennel. Cook these until nearly soft, then add green beans, zucchini or other medium-firm vegetables. When those are nearly soft add the greens and tomatoes, or other short-cooking vegetables, along with the reserved beans. Cook until all the vegetables are tender and the flavors are blended, adding more liquid if you want, for a total cooking time of around 30 minutes.

Meanwhile, make the pounded parsley pesto. You’ll need a mortar and pestle, or if you prefer, you may use a food processor.

1 garlic clove
Pinch of salt
1/2 cup coarsely chopped flat leaf parsley leaves
Olive oil to taste

Put the garlic clove in the mortar and add a pinch of salt. Pound it to a smooth paste and add the parsley little by little, pounding it down until it is finely chopped. Add the olive oil to your desired consistency. Alternatively, grind the garlic in the bowl of a food processor and add the salt and parsley. Process until smooth, stopping to scrape down the sides of the food processor bowl with a spatula. Drizzle in the olive oil while running until you have a smooth paste.

Check the soup for seasoning and serve in warmed bowls topped with a drizzle of parsley pesto and freshly grated Parmesan cheese (if desired)

Recipe Copyright 2009 Vanessa Barrington

Buy local and organic ingredients whenever possible.

Image: foodistablog

The post Ecosalon Recipes: Fall Minestrone with Cannellini Beans and Pounded Parsley Pesto appeared first on EcoSalon.