There’s something truly special about bush beans that makes them a staple in kitchens across North America. Whether you’re whipping up a quick weeknight dinner, celebrating seasonal produce, or craving some hearty comfort food, these versatile legumes are here to save the day. Dive into our roundup of 18 delicious bush bean recipes that promise to delight your taste buds and inspire your next meal. Let’s get cooking!
Spicy Bush Bean Tacos
Elevate your taco night with these Spicy Bush Bean Tacos, a dish that marries the hearty comfort of beans with the vibrant kick of spices, all wrapped in a warm tortilla. Perfect for those evenings when you crave something both nourishing and exciting.
Ingredients
- 2 cups of bush beans, rinsed and drained
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 tsp of cumin
- 1/2 tsp of chili powder
- A pinch of salt
- 4 small tortillas
- A handful of fresh cilantro, chopped
- A squeeze of lime juice
Instructions
- Heat a splash of olive oil in a pan over medium heat until shimmering.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Toss in the bush beans, cumin, chili powder, and a pinch of salt. Stir to combine.
- Cook the mixture for 5 minutes, stirring occasionally, until the beans are heated through and the spices are well incorporated.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re pliable and slightly toasted.
- Divide the bean mixture evenly among the tortillas.
- Garnish with chopped cilantro and a squeeze of lime juice before serving.
Here’s a tip: For an extra layer of flavor, toast the spices with the garlic before adding the beans. The tacos boast a delightful contrast between the creamy beans and the crisp tortillas, with the lime juice adding a bright finish. Serve them with a side of avocado slices or a dollop of sour cream to balance the heat.
Garlic Butter Bush Beans
Garlic butter bush beans bring a touch of sophistication to your summer table, blending the crisp freshness of green beans with the rich, aromatic allure of garlic and butter. This dish is a testament to how simple ingredients can transform into something truly extraordinary.
Ingredients
- a pound of fresh bush beans, trimmed
- 3 tablespoons of unsalted butter
- a couple of garlic cloves, minced
- a splash of lemon juice
- a pinch of salt
- a sprinkle of freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the bush beans to the boiling water and blanch for 3 minutes, until they’re bright green and just tender.
- Drain the beans and immediately plunge them into a bowl of ice water to stop the cooking process; this keeps them crisp and vibrant.
- Melt the butter in a large skillet over medium heat, then add the minced garlic, cooking for about 1 minute until fragrant but not browned.
- Add the blanched beans to the skillet, tossing them in the garlic butter to coat evenly. Cook for another 2 minutes, stirring occasionally.
- Squeeze a splash of lemon juice over the beans, then season with salt and pepper to taste. Give everything one final toss to combine.
- Remove from heat and transfer the beans to a serving dish, ensuring to scrape all the delicious garlic butter sauce over them.
Remarkably, these garlic butter bush beans strike a perfect balance between the crisp snap of the beans and the velvety, flavorful sauce. Serve them alongside grilled salmon or as part of a vibrant vegetable platter to elevate any meal.
Bush Bean and Corn Salad
Yield to the vibrant flavors of summer with this Bush Bean and Corn Salad, a dish that marries the heartiness of beans with the sweet crunch of corn, all dressed in a zesty lime vinaigrette. Perfect for picnics or as a refreshing side, it’s a celebration of simplicity and taste.
Ingredients
– A couple of cups of cooked bush beans, drained and rinsed
– 1 cup of fresh corn kernels (about 2 ears)
– A handful of cherry tomatoes, halved
– A quarter cup of red onion, finely diced
– A splash of olive oil
– The juice of 1 lime
– A pinch of salt and freshly ground black pepper
– A sprinkle of chopped cilantro for garnish
Instructions
1. In a large mixing bowl, combine the bush beans, corn kernels, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper until well blended. Tip: For an extra kick, add a dash of cumin to the dressing.
3. Pour the dressing over the bean mixture and toss gently to coat all the ingredients evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Garnish with chopped cilantro just before serving. Tip: For added texture, sprinkle some toasted pumpkin seeds on top.
Savor the delightful contrast of textures in every bite, from the creamy beans to the crisp corn and juicy tomatoes. This salad shines when served alongside grilled meats or as a standalone light lunch, offering a refreshing escape to summer with each forkful.
Creamy Bush Bean Soup
Elevate your comfort food game with this Creamy Bush Bean Soup, a dish that marries simplicity with sophistication. Its velvety texture and rich flavors make it a perfect choice for any season, offering a comforting embrace in every spoonful.
Ingredients
- 2 cups of dried bush beans, soaked overnight
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- a splash of olive oil
- 4 cups of vegetable broth
- a couple of bay leaves
- 1 tsp of smoked paprika
- salt and freshly ground black pepper, to your liking
- 1/2 cup of heavy cream
- a handful of fresh parsley, chopped
Instructions
- Drain the soaked bush beans and rinse them under cold water.
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
- Tip: Stir occasionally to prevent the garlic from burning, which can introduce a bitter taste.
- Add the drained bush beans, vegetable broth, bay leaves, and smoked paprika to the pot. Bring the mixture to a boil, then reduce the heat to low, covering the pot with a lid.
- Simmer the soup for about 1 hour, or until the beans are tender. Stir occasionally to ensure even cooking.
- Tip: For an extra creamy texture, you can blend half of the soup before adding the cream.
- Remove the bay leaves and stir in the heavy cream. Season with salt and freshly ground black pepper to your liking.
- Tip: Let the soup sit for 10 minutes off the heat before serving to allow the flavors to meld together beautifully.
- Garnish with chopped fresh parsley before serving.
This Creamy Bush Bean Soup boasts a luxurious texture that’s both hearty and smooth, with a smoky depth from the paprika. Serve it with a side of crusty bread for dipping, or top with crispy croutons for an added crunch.
Bush Bean and Bacon Stir Fry
Elevating the humble bush bean to new heights, this stir fry combines the smoky depth of bacon with the crisp-tender bite of fresh vegetables, all brought together in a harmonious blend that’s as nutritious as it is delicious.
Ingredients
- a couple of slices of thick-cut bacon, chopped
- 1 cup of bush beans, trimmed
- a splash of olive oil
- 1 clove of garlic, minced
- a pinch of red pepper flakes
- 1 tbsp of soy sauce
- a handful of cherry tomatoes, halved
Instructions
- Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes, then transfer to a paper towel-lined plate to drain.
- In the same skillet, add a splash of olive oil and the bush beans. Stir fry for about 3 minutes until they start to soften but still retain a bit of crunch.
- Add the minced garlic and a pinch of red pepper flakes to the skillet, stirring constantly for about 30 seconds to avoid burning the garlic.
- Return the bacon to the skillet, add the soy sauce, and toss everything together to coat evenly. Cook for another minute to let the flavors meld.
- Finally, add the halved cherry tomatoes and stir fry for just 30 seconds to warm them through without making them mushy.
Rich in textures and flavors, this dish offers a delightful contrast between the crispy bacon and the fresh, vibrant vegetables. Serve it over a bed of steamed rice or alongside grilled chicken for a complete meal that’s sure to impress.
Herbed Bush Bean Casserole
Yearning for a dish that marries simplicity with sophistication? This Herbed Bush Bean Casserole is a harmonious blend of tender beans and aromatic herbs, baked to perfection for a comforting yet elegant meal.
Ingredients
- 2 cups of bush beans, trimmed
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 teaspoon of fresh thyme leaves
- 1 teaspoon of fresh rosemary, finely chopped
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- A pinch of salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large skillet, heat a splash of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the trimmed bush beans to the skillet, tossing them with the garlic and oil. Cook for about 5 minutes, until they start to soften.
- Sprinkle in the fresh thyme and rosemary, stirring to coat the beans evenly with the herbs.
- Pour in the heavy cream, stirring gently to combine. Let the mixture simmer for 2 minutes to thicken slightly.
- Transfer the bean mixture to a baking dish, spreading it out evenly. Sprinkle the grated Parmesan cheese on top.
- Bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it sit for 5 minutes before serving to allow the flavors to meld.
Just out of the oven, this casserole boasts a creamy texture with a crispy cheese topping, offering a delightful contrast. The aromatic herbs elevate the humble beans, making this dish a standout side or a light main. Serve it alongside a crisp white wine for an effortlessly chic dinner.
Bush Bean and Tomato Stew
This comforting Bush Bean and Tomato Stew is a hearty, flavorful dish that brings together the rustic charm of bush beans with the bright acidity of tomatoes, creating a perfect balance of flavors that’s both nourishing and satisfying.
Ingredients
- 2 cups of bush beans, trimmed and halved
- 4 ripe tomatoes, roughly chopped
- 1 large onion, diced
- 2 cloves of garlic, minced
- A splash of olive oil
- A couple of sprigs of fresh thyme
- 1 cup of vegetable broth
- Salt and freshly ground black pepper, to your liking
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until the onion turns translucent, about 5 minutes.
- Toss in the bush beans and chopped tomatoes, stirring to combine with the onions and garlic.
- Pour in the vegetable broth and add the thyme sprigs, bringing the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, or until the beans are tender.
- Season with salt and freshly ground black pepper to taste, then remove the thyme sprigs before serving.
Best enjoyed hot, this stew boasts a velvety texture with chunks of tender beans and tomatoes that melt in your mouth. For an extra touch of elegance, serve it with a drizzle of olive oil and a sprinkle of fresh herbs on top.
Savory Bush Bean Pancakes
Fluffy yet hearty, these Savory Bush Bean Pancakes are a delightful twist on breakfast classics, blending the earthy tones of bush beans with the comforting warmth of pancakes. Perfect for a leisurely weekend brunch or a quick, nutritious dinner, they’re sure to impress with their unique flavor profile and satisfying texture.
Ingredients
- 1 cup of all-purpose flour
- A couple of eggs, beaten
- A splash of milk
- 1/2 cup of cooked bush beans, mashed
- A pinch of salt
- 1 tbsp of olive oil
- A dash of baking powder
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt until well combined.
- Add the beaten eggs and milk to the dry ingredients, stirring gently to avoid overmixing—this keeps the pancakes fluffy.
- Fold in the mashed bush beans until just incorporated, ensuring the batter remains slightly lumpy for the best texture.
- Heat a non-stick skillet over medium heat and add a drizzle of olive oil, just enough to coat the surface.
- Pour 1/4 cup of batter for each pancake onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Serve warm with a dollop of sour cream or a sprinkle of fresh herbs for an extra flavor boost.
Not only do these pancakes boast a wonderfully crisp exterior with a soft, bean-studded interior, but they also pair beautifully with a sharp cheddar or a sweet maple syrup for contrasting flavors. Try stacking them high with avocado slices and a poached egg on top for a brunch-worthy presentation.
Bush Bean and Cheese Quesadillas
On a bustling evening when time is of the essence yet the craving for something hearty lingers, Bush Bean and Cheese Quesadillas emerge as the perfect solution. This dish marries the rustic charm of bush beans with the gooey delight of melted cheese, all encased in a crispy tortilla, offering a symphony of textures and flavors.
Ingredients
- 4 large flour tortillas
- 1 can of bush beans, drained and rinsed
- 2 cups of shredded Mexican blend cheese
- A splash of olive oil
- A couple of dashes of cumin
- A pinch of salt
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil, just enough to lightly coat the bottom.
- Place one flour tortilla in the skillet, then evenly spread half a can of bush beans over the tortilla.
- Sprinkle 1 cup of shredded Mexican blend cheese over the beans, followed by a couple of dashes of cumin and a pinch of salt.
- Top with another tortilla and press down gently. Cook for about 3-4 minutes, or until the bottom is golden brown and crispy.
- Carefully flip the quesadilla and cook the other side for another 3-4 minutes, ensuring the cheese is fully melted.
- Remove from the skillet and let it sit for a minute before cutting into wedges. Repeat the process with the remaining ingredients.
- Tip: For an extra crispy exterior, brush the outside of the tortillas with a bit of olive oil before cooking.
- Tip: If you’re short on time, you can microwave the beans for 30 seconds to warm them up before assembling.
- Tip: Customize your quesadilla by adding diced onions or jalapeños for an extra kick.
Every bite of these quesadillas offers a delightful crunch, giving way to the creamy beans and stretchy cheese. Serve them with a side of fresh salsa or a dollop of sour cream to elevate the flavors even further.
Sweet and Sour Bush Beans
Just when you thought bush beans couldn’t get any more delightful, this sweet and sour version comes along to elevate your side dish game. Perfectly balancing tangy and sweet, this recipe transforms humble ingredients into a vibrant, flavorful accompaniment that’s sure to impress.
Ingredients
- a couple of cups of fresh bush beans, trimmed
- a splash of olive oil
- a quarter cup of apple cider vinegar
- a third cup of brown sugar
- a tablespoon of soy sauce
- a teaspoon of minced garlic
- a pinch of red pepper flakes
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until shimmering.
- Add the trimmed bush beans to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
- While the beans cook, whisk together the apple cider vinegar, brown sugar, soy sauce, minced garlic, and red pepper flakes in a small bowl.
- Pour the sweet and sour mixture over the beans, stirring to coat evenly.
- Reduce the heat to low and simmer, uncovered, for about 10 minutes, or until the sauce thickens and the beans are tender but still crisp.
- For an extra glossy finish, let the beans sit in the sauce off the heat for a couple of minutes before serving.
Delightfully crisp with a glossy sheen, these sweet and sour bush beans offer a perfect bite every time. Serve them alongside grilled chicken or fish for a meal that’s as balanced as it is beautiful, or toss them into a grain bowl for an unexpected pop of flavor.
Bush Bean and Sausage Skillet
Just when you thought comfort food couldn’t get any cozier, this Bush Bean and Sausage Skillet comes along to prove otherwise. A harmonious blend of hearty beans and savory sausage, all simmered to perfection in a single skillet, it’s the epitome of rustic elegance.
Ingredients
- 1 tbsp olive oil
- 1 lb smoked sausage, sliced into rounds
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) bush beans, drained and rinsed
- 1 cup chicken broth
- A splash of apple cider vinegar
- A couple of dashes of smoked paprika
- Salt and freshly ground black pepper, to your liking
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the sausage slices and cook until browned on both sides, about 5 minutes total. Tip: Don’t overcrowd the skillet to ensure even browning.
- Stir in the diced onion and cook until translucent, about 3 minutes, then add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the bush beans and chicken broth, then add the apple cider vinegar and smoked paprika. Tip: The vinegar brightens the dish, so don’t skip it!
- Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be saucy.
- Season with salt and pepper to taste, then serve hot.
Mouthwatering and satisfying, this skillet dish boasts a perfect balance of smoky, savory flavors with a hint of tanginess. Serve it over a bed of creamy polenta or with a side of crusty bread to soak up every last drop of the delicious sauce.
Roasted Bush Beans with Parmesan
Whisking together the rustic charm of garden-fresh beans with the luxurious melt of Parmesan, this dish transforms simple ingredients into a symphony of flavors. Perfect for a cozy dinner or as a standout side, it’s a testament to the beauty of simplicity.
Ingredients
- A couple of cups of fresh bush beans, trimmed
- A generous drizzle of olive oil
- A pinch of salt and freshly ground black pepper
- A handful of grated Parmesan cheese
- A splash of lemon juice for brightness
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting.
- Toss the trimmed bush beans with olive oil, salt, and pepper on a baking sheet until they’re evenly coated. Tip: Spread them out in a single layer to avoid steaming and ensure they roast instead.
- Roast in the preheated oven for 15-20 minutes, stirring halfway through, until the beans are tender and slightly charred at the edges.
- Sprinkle the grated Parmesan over the hot beans right after they come out of the oven. The residual heat will melt the cheese beautifully. Tip: Use a microplane for finer cheese that melts more evenly.
- Finish with a splash of lemon juice to cut through the richness and add a fresh note. Tip: Zest some lemon over the top before serving for an extra pop of flavor.
Here, the beans emerge with a delightful crisp-tender texture, their natural sweetness deepened by roasting and balanced by the salty, umami-rich Parmesan. Serve them alongside grilled chicken or fold into a grain bowl for a hearty, flavorful meal.
Bush Bean and Rice Pilaf
Yearning for a dish that combines simplicity with sophistication? This Bush Bean and Rice Pilaf is a harmonious blend of hearty beans and fluffy rice, infused with aromatic spices that promise to delight your palate.
Ingredients
- 1 cup of long-grain white rice
- A couple of cloves of garlic, minced
- A splash of olive oil
- 1 can (15 oz) of bush beans, drained and rinsed
- 2 cups of chicken or vegetable broth
- A pinch of salt
- A dash of ground cumin
- A sprinkle of fresh cilantro, chopped
Instructions
- Heat a splash of olive oil in a medium saucepan over medium heat until shimmering.
- Add the minced garlic and sauté for about 30 seconds, just until fragrant, being careful not to burn it.
- Stir in the rice, coating it well with the oil and garlic, and toast for a couple of minutes to enhance its nutty flavor.
- Pour in the broth, add a pinch of salt and a dash of cumin, and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18 minutes. Resist the urge to peek to ensure perfectly fluffy rice.
- After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
- Gently fold in the bush beans and sprinkle with fresh cilantro before serving.
This pilaf boasts a delightful contrast of textures, from the tender beans to the fluffy rice, all brought together with the warmth of cumin and the freshness of cilantro. Try serving it alongside grilled chicken or as a standalone vegetarian delight for a meal that’s as nutritious as it is flavorful.
Bush Bean and Avocado Wrap
Gracefully blending the hearty textures of bush beans with the creamy richness of avocado, this wrap is a testament to simplicity meeting sophistication. Perfect for a light lunch or a nutritious snack, it’s a dish that promises both flavor and fulfillment.
Ingredients
- 1 cup of cooked bush beans, drained and rinsed
- 1 ripe avocado, sliced
- a couple of whole wheat tortillas
- a splash of lime juice
- a handful of fresh cilantro, chopped
- a pinch of salt
- a drizzle of olive oil
Instructions
- Heat a drizzle of olive oil in a pan over medium heat, then warm the tortillas one at a time for about 30 seconds on each side until they’re just soft and pliable.
- In a bowl, gently mash the bush beans with a fork, leaving some whole for texture, then mix in a pinch of salt and a splash of lime juice for brightness.
- Spread the mashed beans evenly over each tortilla, leaving a small border around the edges for easy rolling.
- Arrange the avocado slices on top of the beans, then sprinkle with chopped cilantro for a fresh, herby kick.
- Carefully roll each tortilla tightly, tucking in the sides as you go to encase the filling securely.
- Slice each wrap in half diagonally for a beautiful presentation, revealing the vibrant layers inside.
Nowhere does the humble wrap shine brighter than in this combination, where the creamy avocado melts into the earthy beans, all hugged by the soft tortilla. Serve it with a side of crisp greens or enjoy it as is for a meal that’s as satisfying to eat as it is to behold.
Curried Bush Beans
Brimming with warmth and complexity, this Curried Bush Beans dish is a delightful twist on a classic, offering a harmonious blend of spices and textures that promise to elevate any meal. Perfect for those seeking a comforting yet sophisticated side, it’s a testament to the magic of simple ingredients transformed by bold flavors.
Ingredients
- 2 cups of bush beans, trimmed
- 1 tbsp of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- A splash of vegetable broth
- 1 tbsp of curry powder
- A pinch of salt
- A couple of grinds of black pepper
- 1/2 cup of coconut milk
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
- Add the chopped onion and sauté until translucent, roughly 3 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- Toss in the bush beans, coating them well with the onion and garlic mixture, and cook for 2 minutes to slightly soften.
- Pour in a splash of vegetable broth to deglaze the pan, scraping up any browned bits for extra flavor.
- Sprinkle the curry powder, salt, and black pepper over the beans, stirring to evenly distribute the spices.
- Reduce the heat to low and add the coconut milk, stirring gently to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld and the beans to become tender but still crisp.
- Remove from heat and let stand for 2 minutes before serving to allow the sauce to thicken slightly.
Offering a creamy texture with a kick of spice, these Curried Bush Beans are a versatile side that pairs beautifully with grilled meats or can stand alone as a light vegetarian main. For an extra touch of elegance, garnish with fresh cilantro or a squeeze of lime to brighten the dish.
Bush Bean and Potato Hash
Yearning for a dish that combines simplicity with sophistication? This Bush Bean and Potato Hash is a rustic yet refined meal that brings together hearty ingredients in a symphony of flavors, perfect for any time of day.
Ingredients
- a couple of medium potatoes, diced into 1/2-inch cubes
- a splash of olive oil
- a can of bush beans, drained and rinsed
- a small onion, finely chopped
- a clove of garlic, minced
- a pinch of salt and pepper
- a sprinkle of smoked paprika
- a handful of fresh parsley, chopped
Instructions
- Heat a splash of olive oil in a large skillet over medium heat until shimmering.
- Add the diced potatoes to the skillet, spreading them out in a single layer for even cooking. Cook for about 10 minutes, stirring occasionally, until they start to get golden and crispy.
- Toss in the chopped onion and minced garlic, cooking for another 2 minutes until fragrant. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
- Stir in the drained bush beans, a pinch of salt, pepper, and smoked paprika. Mix well to combine all the flavors.
- Continue cooking for another 5 minutes, allowing the beans to warm through and the flavors to meld. Tip: If the hash starts to stick, a little more olive oil can help.
- Garnish with freshly chopped parsley before serving. Tip: For an extra crunch, top with some toasted breadcrumbs.
Delightfully hearty with a smoky undertone, this hash boasts a perfect balance of creamy beans and crispy potatoes. Serve it topped with a poached egg for a luxurious breakfast or alongside a crisp salad for a light yet satisfying dinner.
Bush Bean and Chicken Chili
Savory and satisfying, this Bush Bean and Chicken Chili is a hearty dish that marries the rustic charm of bush beans with the tender succulence of chicken, all simmered in a rich, flavorful broth. Perfect for a cozy night in, it’s a recipe that promises comfort in every spoonful.
Ingredients
- 2 cups of shredded cooked chicken
- a couple of cans of bush beans, drained and rinsed
- a splash of olive oil
- 1 diced onion
- 2 minced garlic cloves
- a tablespoon of chili powder
- a teaspoon of cumin
- a pinch of salt
- a can of diced tomatoes
- a cup of chicken broth
Instructions
- Heat a splash of olive oil in a large pot over medium heat until shimmering.
- Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
- Stir in the chili powder and cumin, cooking for another minute to toast the spices.
- Add the shredded chicken, bush beans, diced tomatoes, and chicken broth to the pot, stirring to combine.
- Bring the mixture to a simmer, then reduce the heat to low and let it cook uncovered for 20 minutes, stirring occasionally.
- Season with a pinch of salt, adjusting as needed after tasting.
Velvety beans and tender chicken come together in this chili, offering a delightful contrast of textures. Serve it with a dollop of sour cream or a sprinkle of shredded cheese for an extra layer of flavor, or enjoy it as is for a simple, satisfying meal.
Bush Bean and Mushroom Risotto
On a brisk evening, nothing comforts the soul quite like a creamy, hearty risotto, especially when it’s enriched with the earthy flavors of bush beans and mushrooms. This dish is a testament to the beauty of simple ingredients coming together to create something truly luxurious.
Ingredients
- 1 cup Arborio rice
- a couple of cups of sliced mushrooms
- a splash of olive oil
- 1 can of bush beans, drained
- 4 cups of vegetable broth, kept warm
- a handful of grated Parmesan cheese
- a knob of butter
- a pinch of salt
- a dash of black pepper
Instructions
- Heat a splash of olive oil in a large pan over medium heat until shimmering.
- Add the sliced mushrooms and sauté until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Stir in the Arborio rice, coating it well with the oil and mushrooms, and toast for 2 minutes until slightly translucent.
- Begin adding the warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Tip: Keep the broth warm to maintain the cooking temperature.
- After about 18 minutes, when the rice is al dente, fold in the drained bush beans and a knob of butter for extra creaminess.
- Season with a pinch of salt and a dash of black pepper, then remove from heat and stir in the grated Parmesan cheese. Tip: Let the risotto rest for 2 minutes before serving to achieve the perfect consistency.
The risotto should be luxuriously creamy, with the beans adding a delightful texture contrast. Serve it in shallow bowls, garnished with a sprinkle of Parmesan and a twist of black pepper for an elegant presentation.
Conclusion
Savor the variety and simplicity these 18 bush bean recipes bring to your table, perfect for any occasion! Whether you’re meal prepping or hosting a gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!
