Kidney Bean Tashrib Recipes

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KIDNEY BEAN BURGERS



Kidney Bean Burgers image

Make and share this Kidney Bean Burgers recipe from Food.com.

Provided by alyseepoo

Categories     Vegan

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups kidney beans
1/2 cup breadcrumbs
1 carrot, steamed and mashed
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Mash up kidney beans.
  • Then add spices, carrot and bread crumbs until they form patties.
  • Place patties in a baking dish and bake at 350 for 20min.

30 SIMPLE WAYS TO USE KIDNEY BEANS



30 Simple Ways to Use Kidney Beans image

These simple kidney bean recipes are so easy to make! From chili to salad to mac and cheese, kidney beans are a welcome addition to any meal.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Chili
Jamaican Rice and Peas (Coconut Rice and Beans)
Sloppy Joes
Pasta e Fagioli
Kidney Bean Salad
Refried Kidney Beans
Chipotle Chicken Chili
Kidney Bean Vegetable Soup
Ultimate Scrambled Eggs
Chicken Tortilla Soup
Vegetarian Chili Mac and Cheese
Taco Soup
Bean Stew
Minestrone Soup
Coconut Kidney Bean Curry
Three Bean Salad
Spaghetti with Kidney Bean Meatballs
Caribbean Bean and Collard Green Soup
Baked Beans
Two-Bean Veggie Pizza
Red Kidney Bean Dip
Red Bean and Roasted Pepper Hummus
Three-Bean Tacos
Cowboy Beans
Stuffed Bell Peppers
Mexican Bean and Corn Salad
Spicy Bean and Beef Pie
Mexican Corn and Bean Soup
Vegan Jambalaya
Kidney Bean Brownies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a kidney bean recipe in 30 minutes or less!

Nutrition Facts :

KIDNEY BEAN TASHRIB



Kidney Bean Tashrib image

This meal is popular in Iraq. It is very tasty, very simple and eaten mostly on weekends--for breakfast or lunch with fried eggs and green onions on the side. A very important note is that this recipe is made with RED kidney beans only which is mandatory. You can eat it with your fingers or with a fork; it is really up to you.

Provided by Huda salih

Categories     One Dish Meal

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup red kidney beans, soaked over-night
2 pieces round flat bread (Iranian bread)
2 -4 eggs (i prefer 2 eggs or person)
1/2 cup corn oil (or any oil you use)
1 lemon
green onion, to serve on the side (or white onions, cut in wedges)

Steps:

  • Boil the beans on medium heat until tender, about 1 hour.
  • Tear the bread into medium-sized pieces.
  • Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
  • Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
  • Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of the oil, which is the right thing to be); season with salt.
  • Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
  • Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
  • The best drink that goes well with this recipe is cold yogurt.
  • Enjoy.

Nutrition Facts : Calories 674.1, Fat 59.8, SaturatedFat 8.7, Cholesterol 186, Sodium 73.3, Carbohydrate 23.2, Fiber 7.4, Sugar 1.2, Protein 14.3

KIDNEY BEAN TOSTADAS



Kidney Bean Tostadas image

I prepare these healthful tostadas topped with beans for a meatless supper or lunch. Simmering the beans instead of frying them reduces the fat while enhancing the flavor.-Marguerite Shaeffer, Sewell, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

1 can (16 ounces) kidney beans, rinsed and drained
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
3 teaspoons canola oil, divided
3/4 cup chunky salsa, divided
6 corn tortillas (6 inches)
1 cup shredded lettuce
2 tablespoons reduced-fat sour cream

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened. , Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400° for 5-8 minutes or until crisp. , Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 314mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

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