Beans… Beans.. Beans…

By Alex Chung

Senior Food Writer at Pro Home Cooks

Beans are a staple when it comes to pantry foods. Whether they are canned or dried they always last for a really long time and come in handy when you’re in a pinch. They are super cheap along with being a great source of protein which means they can keep you full for a while! I want to send you three great bean recipes to inspire you to crack one of those bad boys open and make something delicious.

Curried Red Lentil & Carrot Soup


  • ½ an onion, diced

  • 1 jalapeno, deseeded & diced

  • 1 leek, chopped

  • 3 large carrots, peeled & chopped

  • 1 teaspoon curry powder

  • 2 tablespoons of oil

  • ½ cup red lentils

  • Enough water to cover

  • Salt & pepper to taste

  • Olive oil & lime to finish


  1. Start by sauteing your onion, jalapeno, leek, carrots, and curry powder in 2 tablespoons of oil until everything is soft & caramelized on a medium low flame. This will take about 15 – 20 minutes.

  2. Next, add in ½ cup of red lentils and enough water to cover the lentils.

  3. Bring to a boil, then simmer until the lentils & carrots are tender.

  4. Shut the stove off, blend until smooth or your desired texture, and add salt & pepper to taste.

  5. Serve while warm and finish off with a drizzle of olive oil & a squeeze of lime.


  • If you don’t have carrots, you can use any root veggies you have. Any kind of potato works and sweet potatoes work especially well!

  • If you don’t jalapeno, use any spicy condiment or chili powder you have in your pantry.

  • The curry powder works really well in this soup. However, using a blend of 5 different spices works well. Choose some of your favorite ground spices to add to the soup & I’m sure you’ll love it.

Oregano Spiked Beans


  • 1 small carrot, diced

  • ¼ of an onion, diced

  • 1 clove garlic, peeled & diced

  • 1 tablespoon of oil

  • 1 can of white cannellini beans

  • 2 tablespoons of water

  • 2 teaspoons of oregano

  • Salt & pepper to taste


  1. In a medium sized pot, caramelize your carrot, onion, and garlic in 1 tablespoon of oil

  2. Next add in 1 full can of white cannellini beans, 2 tablespoon of water, & 2 teaspoon of oregano. Let everything come to a simmer and continue cooking for 2 minutes.

  3. Shut off the heat, give it a taste, & add salt & pepper to your liking.


  • What really makes this dish is the oregano and onions so if you’re missing any of the other ingredients don’t sweat it.

  • If you don’t have any onions you can always use powder or any other allium like shallots or leeks.

  • As for the oregano, you can use basil, parsley, or cilantro. Really any herb adds a ton of flavor to spice up your beans.

  • I usually eat these beans with some rice, potatoes, or some chips!

Smashed Red Bean with Cilantro


  • ½ of an onion, diced

  • 2 clove of garlic, minced

  • 2 teaspoon of oil

  • 1 can of red beans

  • 2 heaping tablespoon of roughly chopped cilantro

  • 1 lime

  • Salt & pepper to taste


  1. In a pan saute the diced onions & minced garlic in 2 teaspoon of oil until softened.

  2. Add in 1 can of red beans and cook for 5 minutes until the beans have become tender.

  3. Take the beans out of the liquid you cooked it in and place into a bowl. Be sure to include the onions & garlic as best you can. Smash the beans with a fork, leaving some to create a chunkier texture.

  4. Toss in the roughly chopped cilantro and squeeze some lime juice in. Season with salt & pepper to taste.


  • This makes for a great dip for chips or a spread for bread. After I made this smashed bean dip, I spread it on some miche sourdough and made a sandwich with garlic & herb cheese, mixed greens, & leftover rotisserie chicken. It leveled up my sandwich by added great flavor and texture to my sandwich so give it a try & spread it on things you think it would be delicious on!

By Alex Chung

Senior Food Writer at Pro Home Cooks