what can i put in my beans to give them flavor no rude answer please and remember i am a vegetarian?

Answer 1

Grandma's Green Bean Casserole
Submitted by: Amy Barry

"This recipe is much better than the standard mushroom soup and French fried onion version."
Original recipe yield: 10 servings.

Prep Time:
15 Minutes
Cook Time:
40 Minutes
Ready In:
55 Minutes
Servings:
10 (change)

INGREDIENTS:

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1/4 cup onion, diced
* 1 cup sour cream
* 3 (14.5 ounce) cans French style green beans, drained
* 2 cups shredded Cheddar cheese
* 1/2 cup crumbled buttery round crackers
* 1 tablespoon butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Best Burritos
Submitted by: Brooke McCorkhill
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"This is the best bean burrito ever!"
Original recipe yield: 1 serving.

Servings:
1 (change)

INGREDIENTS:

* 1 (10 inch) flour tortilla
* 1/4 cup vegetarian refried beans
* 1 slice American cheese
* 1 pinch ground black pepper
* 1 teaspoon low-fat sour cream
* 1 dash hot pepper sauce

DIRECTIONS:

1. In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. Warm the tortilla in a dry frying pan over medium-high heat.
3. Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

Vegan Three Bean Salad
Submitted by: QUIRKYIQ
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"This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!"
Original recipe yield: 8 servings.

Prep Time:
15 Minutes
Ready In:
2 Hours 15 Minutes
Servings:
8 (change)

INGREDIENTS:

* 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
* 1 (15 ounce) can kidney beans, drained and rinsed
* 1 (15 ounce) can green beans, drained and rinsed
* 4 green onions, chopped
* 1 stalk celery, sliced
*
* 1/2 cup cider vinegar
* 1/4 cup vegetable oil
* 1 tablespoon honey
* 1/2 teaspoon ground dry mustard
* 1/4 teaspoon garlic powder
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon onion powder (optional)
* 1/4 teaspoon ground cayenne pepper (optional)

DIRECTIONS:

1. In a bowl, gently mix the garbanzo beans, kidney beans, green beans, green onions, and celery. In a separate bowl, whisk together the vinegar, oil, honey, mustard, garlic powder, black pepper, onion powder, and cayenne pepper. Pour dressing over the salad, and toss gently to coat. Cover, refrigerate at least 2 hours, and gently toss before serving.

Beans are wondeful for vegans and you can spice them in so many different ways!

Hope you enjoy this!

Answer 2

What kind of beans are you cooking? If green beans, you can use most any vegetable along with the beans. Saute the onion and garlic in a little margarine or butter or olive oil, add the beans with a can of tomatoes (any style). Cook until they reach the doneness you are happy with. To really flavor them up - saute celery and carrots with the onions and garlic. There are a lot of no-salt seasonings available to add flavor as well. I hope this helps.

Answer 3

I always add a 6" or so piece of kombu (seaweed). It gives the beans a bit of sea salt flavor and a hint of green veggie taste (like celery). Nothing too strong, but a definate boost of flavor. Since it really cooks into the beans, you don't have to worry about losing the flavor if you rinse your beans after cooking.

You can get the kombu at most health food-type stores or at asian markets (I get mine at Wild Oats).

Answer 4

When I make pinto beans I always use garlic and onion (sometimes) and for some spicy flair I like to use chile peppers. Pick your peppers carefully because they tend to release more spice when they are slow cooked and it is based on your level of tolerance for spice.

Answer 5

Ground cumin is very good with beans.
Smoked Paprika or smoked sea salt (great pantry staple for Veg heads) to add a great smokey flavor without meat.

Answer 6

I like onions and a dash of brown sugar. I've never had with garlic like a_m suggests, but that sounds good, too. Actually, anything. Bell peppers, carrots, etc. I like it all.

Answer 7

I suppose it depens on the kind of beans. If they're green beans, I suggest butter, salt & pepper.

Answer 8

I always like putting chopped onions and jalapenos in beans.

Answer 9

Garlic, oregano, etc...You can experiment with any savory spice. I think that if you would put it in spaghetti sauce, it would taste good in the beans.

Answer 10

sprinkle some salt and pepper a little garlic powder, a splash of Worcestershire sauce,with a dash of crack sprinkled about the kids love it yummmmmmmmm lmfao