Dried Bean Recipes

• Butter beans    - 500 grams
• Onion    - 1 large
• Chili powder      - ½ tsp
• Black mustard seeds - 1 tsp
• Turmeric    - 1 tsp
• Ground cumin - 2 tsp
• Crushed garlic -   2 tsp
• Oil - ¼ cup
• Garam masala -1 tsp
• Green peppers – 1 small.
• Spring onions – finely chopped 

• Heat oil in a pan and then add mustard seeds. The oil should be hot enough to make the mustard seeds pop.
• Slice the onion and fry till golden brown. Add the chili powder, turmeric, cumin and garlic and fry for a few minutes.
• Add butter beans and stir. Mix well and cook for ten minutes in low flame.
• Add three tablespoons of water and cook until the beans are tender.
• Add garam masala, green peppers, and finely chopped spring onions before serving. 

• French beans – 250 gms
• Dry coconut – 4-5 tbsp
• Coriander seeds/ powder – 2 tbsp
• Dried red chilies – 4-5 nos
• Salt – as per taste
• Oil – 1 tbsp
• Curry leaves – few
• Mustard seeds – tbsp
• A variety of vegetables chopped into fine pieces. 

• Finely chop and string the beans.
• Grate the coconut and mix with chilies and coriander to form a powder.
• Heat oil in a pan and add mustard seeds.
• Add curry leaves and chopped vegetables.
• After five minutes, add salt and a cup of water. Cook in low flame until done.
• Now add the coconut powder to the curry.
• Now add three tablespoons of water and stir till the water evaporates.
• Serve with hot rice.

• 1/2 cup light ranch dressing
• 1 large tomato, cut into bite-size wedges
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 red bell pepper, chopped or cut into strips
• 1 shallot, chopped, OR 4 green onions (including stem), sliced
• 1 package (5-ounces) salad greens
• 1 cup sharp cheddar cheese, regular or reduced fat, coarsely shredded
• Black pepper, to taste 

Preparation

• Except cheese and black pepper, mix all the ingredients with ranch dressing in a salad bowl.
• After tossing the salad, top it with shredded cheese.
• Sprinkle the pepper evenly (or according to taste).