5 DELICIOUS BEAN recipes! Cooking with BEANS!

Beans really bulk up a meal and they are just so versatile. Here are 5 excellent and EASY bean recipes for you to try!

0:00 Hey y’all
0:38 Vegetarian Enchilada Tortilla Stew https://www.allrecipes.com/recipe/73139/vegetarian-tortilla-stew/
7:50 Texas Caviar https://www.allrecipes.com/recipe/152270/best-ever-texas-caviar/
14:35 Black Bean Salad https://www.acouplecooks.com/caribbean-black-bean-salad/
19:39 One Pot Black Bean Fajita Pasta https://sweetpeasandsaffron.com/make-ahead-one-pot-black-bean-fajita-pasta/
24:19 Baked Bean Casserole https://www.foodnetwork.com/recipes/trisha-yearwood/baked-bean-casserole-recipe-2078312

WANT TO KNOW OUR FAMILY’S FAVORITE MEALS? Watch these: https://www.youtube.com/playlist?list=PLIqICChOGf_kQ5iauTjm_ADLdXz04fyRH

Want to submit a Subbie Supper recipe to be featured in an upcoming Winner Dinners video? CLICK HERE: https://bit.ly/3IUaF9k

PLEASE THUMBS UP & SUBSCRIBE!

Join my Instagram Fam! – @mandy_in_the_making

I’m on Pinterest, too – https://www.pinterest.com/mandyinthemaking/

I also share lots of my favorite products on LTK : shopltk.com/explore/mandy_in_the_making

My address:
Mandy in the Making
PO Box 582
Pauline, SC 29374

___________________________________________________________________________________

My AMAZON storefront where I have all my favorites linked: https://www.amazon.com/shop/mandyinthemaking

MY FAVORITE CHEF’S KNIFE: https://misen.com/mandy (This should automatically apply code MANDY for 20% off and free shipping over $75)

MY VEGGIE CHOPPER (this one is the newer version): https://bit.ly/2WR8aCh

BEST COFFEEMAKER EVER!! (CARAFE & K-CUPS): https://bit.ly/3Ri87Wg

MY PROGRAMMABLE CROCK POT: https://amzn.to/3Y7ABph

INSTANT POT (mine is the 6 qt DUO): https://amzn.to/3mfDOFK

COSORI AIR FRYER: https://amzn.to/3IYgWnh

BEST MOP I’VE EVER USED: https://amzn.to/3xTTrpd

MY COOKWARE: https://ap.carawayhome.com/mandymaking-caraway

MY FAVORITE T-SHIRTS:
https://graceandcotton.com Use the code MANDY10 for 10% off!
https://zodiacdreamer.com Use the code MANDYINTHEMAKING for 15% off!
________________________________________________________________

Business & Collaboration Inquires – mandy@krewecompany.com

Music Credits:

https://player.epidemicsound.com/

https://www.bensound.com/royalty-free-music
Song: Little Idea

*This video is NOT sponsored.
Some of the links above are affiliate links that I earn a small commission from. They don’t raise your price paid. Thank you for supporting my small channel!
#beanrecipes #beansrecipe #easyrecipes #mandyinthemaking

today we’ve got beans beans and more beans if you’re like me and you have a lot of beans in your pantry and you need some new recipes that’s what this video is for hey y’all I’m Mandy and this is Mandy in the making so today I’m going to be sharing with you several recipes using different types of beans we love using beans in all different types of recipes however they are a great meat substitute as well if you are looking to bulk up a meal and you don’t have or you don’t want to spend the money on the meat you can definitely substitute beans instead it is the middle of May and it is 65 degrees outside and it’s rainy and just kind of yuck so because of that we’re going to be making a vegetarian enchilada tortilla stew this is the only green enchilada sauce I could find at my grocery store it’s 28 ounces we need half of this for this recipe so I’m going to attempt to pour this into like a quart size Ziploc bag the other half and just freeze it just so that we have the extra I hate to waste it the only chopping we’ve got to do is for cilantro and this is wet because I just picked it from our garden and it is raining outside so I’m stoked to have our own cilantro there this year that plant is huge if you hate opening cans I do too get one of these called the kitchen Mama it’s one touch you just put it on top of the can you touch it it opens it and it does the safe edges so you’re not going to cut yourself it’s a win-win for this recipe it calls for pinto beans and then also calls for a chicken substitute I’m not using that because we aren’t vegetarian so I don’t have that on hand so to bulk up that extra meaty part meaty part of the meal I’m just going to add in a can of black beans instead and we do need to drain and rinse both cans so I’m just going to do it all together here I have this pot this large pot heating to about medium high right now let’s pour in half of this you need about 19 ounces of the green enchilada sauce and then the recipe calls for a cup and a half of water and a vegetable bouillon Cube I just got vegetable broth just to make it easier on myself so I’ve got a cup and a half of vegetable broth we need a half a teaspoon of garlic powder a fourth of a teaspoon of chili powder and a fourth of a teaspoon of cumin It also says you can use salt and pepper to taste so I’m going to add in a little bit of salt now and then I’ll taste it at the end and see if it needs more and then we’ll also add in some pepper okay we want this to come up to a bowl before we move on and while we wait on that to come to a boil I’ve got these little corn tortillas it’s the street Taco size I think it’s six inches one two three four five six oh we only need four I was just kidding four six inch tortillas now we’re just going to take these and cut them into strips these are going to go into the soup a little bit later on there we go should I cut them in half too I feel like I should I’m gonna I’m just gonna right there there we go okay so there’s that and then I’m also going to go ahead and chop up this cilantro because it’ll go in around the same time this is like a 20 minute meal y’all this is not going to take long at all okay this has come up to a bowl we’re gonna reduce the heat to about low maybe medium low and let’s add in our beans and tomatoes it calls for just diced tomatoes we’re using fire roasted just because I love the Heat and the smokiness of this oh and we need corn too I’ve got one cup of frozen corn that’s going in too that’s going to cool it down we’re going to let this heat through I’m waiting on that to heat through I’m gonna go ahead and bag up the rest of this enchilada sauce so I just marked on here what it is and the date there’s cilantro all over this and I’m going to use this really cool contraption that a subscriber sent to me a long time ago to help me keep these open let me show you so these can extend up if you’re using like the gallon size obviously I’m using like the quart size so let’s see but they’ve got these little Clips here on there so you just slide it in and let’s pour in our enchilada sauce it seems like I always need 19 ounces and I always only find the large one that’s so appetizing isn’t it it’s beautiful really it is okay I’m gonna put it on a cookie sheet and stick it in the fridge I mean the freezer and then just push that down lay that down and this lays flat I have a little place in my cabinet that I keep it but it doesn’t take up much room at all if you are new here something we do most videos is have him read some of your comments and he has been dubbed the commentator he’s the commentator for your herb garden instead of cutting the piece you want to use pinch them between the leaves and they will grow better and sell out more thank you that is a great tip we love our little herb garden we have cilantro growing out in our main Garden but we also have this herb garden here on the porch and it’s doing really well but that was a great tip I’m I’m new to nerve Gardens so I appreciate that thank you Mary okay let’s grab these tortillas and go add them to our stew can I get them all in one almost don’t drop them don’t drop them and we’re just going to mix this in and let it heat through finally you need about a tablespoon of chopped cilantro this might be a little bit more than that but it’s gonna be okay and we’re just gonna stir that in that is definitely optional I know some people absolutely hate cilantro tell me in the comments do you love it or do you hate it I feel like there’s really no in between I’m definitely on team cilantro y’all dinner is ready Gracie we were praying and she was talking supposed to Bow your head little girl she said I was saying my own prayer that I get cheese it’s like I was getting in the spirit okay here it’s not raining anymore looks good smells good got some of my favorite ingredients in there yeah but it’s missing meat so you’ll have to tell us what you think right wow man that’s good I’ve already tasted it y’all because I wanted to see everything man wow it’s got a really nice like citrusy flavor to it yeah it lifts up the the flavors yeah that’s that cilantro in there yeah oh man cilantro but also you can taste that like uh an enchilada sauce yeah yeah what it’s so good amazing you don’t miss the meat you know what be good what avocado on top yeah I wish we had some oh boy yeah that would be [Music] I mean it don’t need nothing I’m so happy that you know what you could do what could you do you get some Scoops I got Scoops in there come get you some get you some scoops and oh man what are you talking about all right well I’m gonna dig in I’m so glad you like it y’all this one is a winner you should definitely try this if you’re doing like a meatless Monday or something like that this is the way to go something I just thought of if you’re not a cilantro fan and you don’t want that in there that brightness really does help so maybe put some lime juice in there that would brighten it up and bring a little more citrus in there when I went in to get him another Bowl I brought out the Tostitos scoops and that’s what he’s using and he is so happy right now let’s make another bean recipe this one is a dip kind of like an appetizer in the past I’ve made one very similar called Cowboy Caviar but that one used I think Black Eyed Peas this one is using pinto and black beans but this is called the best ever Texas caviar okay before we get started chopping up all the ingredients we need to make our dressing and what we’ve got to do is put our dressing into a pot and put it on the stovetop and bring it to a bowl and then let it cool for 10 minutes so I want to do that first so it’s cooling before I start chopping now I’m cutting this recipe in half today so all of this is going to be cut in half as well the original recipe will always be linked in the description box I’m going to use a fourth a cup of rice vinegar I’ve got my little little itty bitty pot here I’m also going to use a fourth a cup of olive oil Now the recipe calls for a third a cup of sugar so this is a 30 cup measure I just filled it about halfway up put that in there and I need about a quarter of a teaspoon of garlic powder okay let’s take this over to the stovetop I am going to turn this onto High because we want to bring it to a bowl let me get a whisk and let’s just whisk all of that together and while we wait on this to come to a bowl let’s go chop some stuff go ahead and pick some of this cilantro yeah that’s a good bit of cilantro huh we’ll just we’ll just stay on the edges here get some of these leaves come down here and get some of these at the bottom oh yeah she didn’t say how much she just said go out there and get me some cilantro we’re just gonna get us a bundle here that ought to be too much all right we got some maters coming in we might have to make us one of them tomato sandwiches I don’t I know none of y’all know anything y’all know anything about no tomato sandwiches Tomatoes big old tomato slices on some mayonnaise put a little pepper on there sprinkle a little oregano on there I’ll tell you right now I’m all about some tomato sandwiches yes yes yes all right let’s go back in here and see what Mandy’s got she’s got some kind of bean dip thing going on I don’t know we’ll have to get into it okay we’re gonna change the ingredients just a little bit just because of what I have the recipe called for a red onion I don’t have one so we’ll just use this one also it said a red and green bell pepper I’m going to use this red and orange and I’m only going to use half of each because I am cutting the recipe in half and then totally optional is a jalapeno but y’all know we love spice okay this quickly came to a bowl so let’s go ahead and turn this off and we’re going to remove it from the Heat and let it cool down for a good 10 minutes I’m just going to use half of this onion save the rest so this Chopper that I’m using I have had I’m not sure how long I’ve had it quite honestly but this is the original one I think it got recalled at one point but I decided not to send it in because I’ve never had any problems with mine but they have a newer version on Amazon I’ve got it all linked below I’m telling you what this thing is so nice because it cuts everything in a uniform size and it just makes it so much easier on your hands your wrist and it takes a lot less time get some spice in there now that’s right we’re just going to use half the jalapeno you’re gonna check the hot stuff out yes no stop I’m gonna make it two wimpy wimpy all right I’ll leave a few of the seeds in there good we’ve got some growing in our garden pretty soon and there will be our own jalapenos so pretty if you pick it you gotta cut it is that the rule is that why you’re cutting it because you went and picked it he loves chopping stuff up y’all I am not a fan so he’s always volunteering very satisfying okay so I’ve got one can of pinto beans we are going to drain and rinse all three of these cans I’m about to show you a can of black beans and a can of white corn okay so let’s dump all of these here and we’re going to add in all of our chopped veggies and our cilantro and we’re just going to mix all of that up oh you know what we also need this so the full recipe calls for a whole can but we love the spice so I’m just going to go ahead and add a whole can even though we’re only doing half the recipe look how colorful that is that looks amazing we haven’t even put the dressing on it yet so here’s our mixture our dressing mixture that’s been cooling we’re going to pour it over and just toss it and then this is ready oh my gosh that smells good can you smell that I mean I was talking to Steven but I mean can y’all smell it too so what do you think commentator it’s absolutely delicious it is it’s got that fresh crispy it’s white is that a little sweetness to it yo this is so good because it’s kind of sweet and a little bit spicy because we have the Jalapeno in there but then you add the saltiness of the chip it’s perfect yes manual get my bowl ing level Cowboy Caviar that I’ve made before or Texas caviar do you it’s been a long time since I’ve made the cowboy caviar [Music] he’s been getting on to me by talking with a mouthful it’s rude I got a top she’s like you need to finish too well it’s just gross he’s on and he’s trying to talk I’m like babe this is the eating Channel we’d love to be eating on this time this ain’t like eight men talking what’s that called mukbang that ain’t what this is it’s not mukbang no anyway Cowboy Caviar or this one do you remember no they’re about the same you better finish chewing now you gotta finish doing it it’s not mukbang I’m up man the cowboy caviar had black eyed peas and I used Italian dressing Salad Dressing yeah so it was a different dressing on it yeah it’s a different dressing for sure but it’s similar I mean because it’s a similar concept Italian has the vinegar plus kind of a sweet flavor to it so this is there’s two yeah but I think I might like this one better yeah it’s got more of a kind of it’s lighter there’s like an Herby flavor too well yeah because it’s got the the cilantro in it too I don’t know if I used to add something what’s in that dressing besides the um rice vinegar olive oil sugar and garlic powder that’s it I’m just going to eat the rest of this you can do that let’s move on to the next recipe okay now we’re gonna make a side dish this is an easy black bean salad this sounds really great I don’t think I’ve ever had anything quite like this to get started I’ve got a pot on the stove with two cups of water I’m gonna bring it up to a bowl I’m also going to rinse one cup of rice some people have asked me before why I rinse rice and I haven’t always rinsed it but it does cut down on the starchiness of it so I just rinse my rice so I’m gonna go grab a strainer and rinse one cup of rice okay let’s let this come back up to a bowl and then I’m going to turn it down to low and cover it and just cook it until it’s done so in my experience that’s between 15 17 18 minutes or so and that’ll be it so that’s coming back up to a boil let me set a timer so I don’t forget because I will let’s do 17. while we wait on our rice to cook I think the recipe calls for maybe a red and yellow bell pepper I don’t know I’m just going to use the remaining bits of the bell pepper that I had from the last recipe because why not and we’re gonna finely dice these as well so I have my Chopper back getting plenty of use today there we go that is perfect now let’s slice up some green onion I’ve got two green onions here it says five green onions but I’m thinking does that does that mean like literally five of these I just think that’s a whole lot of green onion so I’m just doing two of these because they have several Sprouts on them obviously that’s plenty of green onion yeah if I would have done five of those that would have been way too much we are still waiting on the rice to cook I just chopped my veggies now let’s make the dressing for this salad I’m just gonna whisk it here in this measuring cup because I need a fourth a cup each of apple cider vinegar and of olive oil so I’m just going to use this to measure we need a tablespoon of Dijon mustard just a little extra we’ll use about a teaspoon of this minced garlic about a teaspoon of ground cumin we need three quarters of a teaspoon of kosher salt I’m just going to eyeball this maybe another little bit and some freshly ground black pepper about a quarter teaspoon and that’s that I’m just going to set this to the side for now I’ll probably have to whisk it back up before we pour it in one other thing we can do while we’re waiting is open up this can of black beans and then drain it and rinse it on behalf of Miss Gracie Lou I respectfully request cheese shreds to be offered at every meal if she’s napping when the meal is being prepared please carry the cheese to the table in a small tupperware container until she requests said treats hold please miss princess herself bless her little heart did you like that comment yeah she always puts her paw behind my neck you see this she’s like don’t get near my face nope she can’t stand kisses no face near my face she can’t stand it Gracie can I give you a kiss [Music] who’s leaning back he’s like you disgusting human tell them to say Angela I’m not going to try to say the name okay say thank you Angela thank you for being in my corner okay our rice is finally done so I’m gonna put it here in this bowl we’re also going to add in our can of black beans that I drained and rinsed let’s add in our bell pepper and our green onion let’s toss all of that together and this is still warm and you can definitely serve this warm but it can refrigerate for several days too so I’m sure it would be good served cold too okay let’s whisk this together again and pour it all over our salad this smells Divine I have a feeling some commentator is going to want to come in here and try this the commentator has arrived I have entered the kitchen that’s amazing what is that mmm Papa some vinegar in there though right there’s apple cider vinegar in it ah Dijon mustard oh okay so it’s a little spicy a little punch to it it’s pretty bold but it’s not it’s not overwhelmingly vinegary because it absorbs really well in that rice but man that is a really fascinating flavor and then the textures you’ve got the smoothness of the rice but then you’ve got the crunchiness of the veggies yes I’m gonna put the rest up in the refrigerator do you think you could eat this cold or what do you want to warm it up again as long as the rice holds up a lot of times rice won’t hold up too good once you leave it in the refrigerator for too long yeah but I mean it can sit out for a while and get cool and it would still be good if you’re looking for a creative side dish to use with beans this is it obviously he likes it too yeah I’m gonna Kilt it it’s so it’s so pretty flopping in the Wind oh my I’ve got another recipe for you this is another vegetarian recipe however we’re going to be using chicken stock just because I want to but you could definitely use vegetable stock and make this actually a vegetarian meal this is going to be cooked all in one pot it is a one pot black bean fajita pasta and you literally just put everything in the pot and boil it and call it a day so let’s do that okay this recipe calls for two bell peppers sliced so we’re not going to dice these and I’m just using the last of the bell peppers that I have on hand which happen to be a green and yellow I always love it when there’s a little baby one growing in there I think that’s so cool okay so we’re just gonna slice this I may cut these slices in half though because they’re kind of long I know it’s a fajita pasta but and we’ll cut them in half fajitas usually they’re long thin slices the recipe also calls for a red onion thinly sliced or half of a red onion thinly sliced I really did think I had a red onion on hand but I did not so here we are we’re just going to use a regular onion and then we’re going to need the juice of a lime I think at the end okay we’re over at the stove I’ve got everything chopped and ready it’s all going to go in one pot and come up to a bowl so let’s get started I’ve got this large pot here I’m going to add all my chopped veggies we’re also going to add in about a cup of corn minus Frozen which is fine we need one can of diced tomatoes and you leave the juices in you need a can of black beans that have been drained and rinsed also going to add in add-in spices these this is two teaspoons of chili powder and then a teaspoon each of cumin and paprika we need some salt maybe about a teaspoon I’ve got one cup of chicken stock you can use vegetable broth you can even use water if you need to that’s totally fine we’ve got tri-colored rotini that’s what I’m using you use whatever pasta you want oh you only need two cups I was very intrigued with this recipe I even went and watched the video of this person make it because I thought that’s not enough liquid but the liquid is going to absorb into and all the flavors are going to absorb into this pasta so I’m going to stir this around we’re going to bring it up to a bowl and then we’re also going to cover it and then we’ll reduce the Heat and just let it simmer for 15 minutes until the pasta is ready so okay so this came up to a bowl I just turned it down to low we’re just going to simmer it for 15 minutes there’s plenty of liquid in there and it’s going to soak up we’re not going to have to drain anything so that’s nice so I’ve turned that down let’s put the lid back on I’ll see y’all back here in 15 minutes easy peasy food said use the cloths facing away from each other stab and Pull Apart they work so much better like that she’s talking about the shredder claws yeah so bear claws right yeah yeah balls yeah like this very nice that makes sense what was that like a bear oh my okay like a bear not like Yogi we’re new to the the cloth we just got those yeah to shred meat so I’ve got to mess around with it a little bit but thank you for that tip it has been 15 minutes it soaked up all of the juices but it’s not dry it’s perfect I’m going to take half of the lime and just squeeze it over top that’s going to brighten everything up and we’re going to use about a cup of mozzarella cheese and we’re just going to mix that in I already removed it from the heat oh my goodness look at that cheesy goodness oh yeah you ready to eat babe oh yeah I don’t know what we got all in here but I saw a bunch of stuff going there but I was about half paying attention because you were you were holding the camera I was holding the camera right wow that is good is it yes I love the flavors in that definitely get some of that lime that you put in there yeah it certainly brings the flavor up a notch yeah and if you don’t have lime you could do cilantro and the cheese the mozzarella cheese sorry for the very loud plane and the very loud cat hi [Music] I got fussed at for not giving you cheese I need to give you some huh you get that kind of fajita feel to it I think this is delicious as is my personal preference I wish there was some type of meat in here you know what I just thought of kielbasa or chicken sausage yeah yeah so if you’re wanting some meat in this that would be a really good one and it wouldn’t make it that much more difficult to make you would just Brown that up and then add all the ingredients in it would be so easy now before I get in trouble let me show you there go princess [Music] this girl loves her some cheese yeah church-wide picnic casserole which is one of our favorite dishes if you have a picnic or a barbecue that you’re going to you will be the star of the show if you bring this the first thing we’re going to do is cut up some bacon you can use six to eight slices you could definitely use pre-cooked bacon if you wanted to and just pop in the microwave to make it even easier but we like the real thing so I’m going to chop it up in small pieces and go and put it on the stove to cook it up while I’m letting this Skillet heat up I’m going to go ahead and preheat the oven to 350. while I’m waiting on the skillet to heat up I’m going to go ahead and chop up these two things I’ve got a green bell pepper I’m going to seed it and I’m going to finely dice it as well as a small onion so our pan is really good and ready and it is ready for all of this great bacon I’ll throw this on here and just cook this up before we do anything else while this is cooking I went ahead and grabbed the plate and put a paper towel on it just so that I can drain this when it’s done [Music] while I’m still cooking this bacon and I’m waiting on the other pan to heat up I wanted to tell y’all this recipe came from Food Network it is a Trisha Yearwood recipe and a friend of ours that came over and they don’t even like baked beans they loved this recipe so even if you’re not a huge baked beans fan there’s not that many beans in it there’s so much other goodness that’s in there give it a try now that our pan is good and hot I’m going to throw in a pound and a half of very lean ground beef this is 93 7. so I’m gonna throw that in there as well as our onions and our bell pepper make sure you have a really deep Skillet or pan that you’re using to do this in because you’re going to put the rest of the ingredients in here along with it and it’s going to get really full so if your pan is too small it might overflow the ground beef mixture is almost done really quickly you’re going to need a 9 by 13 baking dish and you do want to spray it with some non-stick spray this is done it’s time to add in the rest of our ingredients so we’re gonna add in two cans of pork and beans we’re going to add in a half a cup of ketchup and a half a cup of barbecue sauce add in two tablespoons of spicy brown mustard two tablespoons of Worcestershire sauce a tablespoon of soy sauce and four tablespoons of brown sugar we’re gonna let this sit here for about five minutes or so you want it to come up to a small little simmer and then we’re going to be transferring it over to the baking dish this has been simmering for several minutes so now it’s time to go ahead and transfer it over before it goes into the oven we’re gonna sprinkle all of this bacon over top of it [Music] last thing I wanted to show you is you’re just going to cover it with some aluminum pool foreign and it’s going to go in your 350 degree oven for 45 minutes [Music] so this is going to bake for 45 minutes and then after that I’m going to bring it out take the aluminum foil off and put it back in for 10 more minutes and then it’s going to be done [Music] it’s been 10 minutes so let’s take it out [Music] unfortunately we can’t do a taste test for y’all on this simply because it’s not just us eating it we’re taking it to church and I’m not going to ask people at church if I can stick a camera in their face but I promise y’all we’ve had this several times and is one of our favorite dishes so give it a try foreign