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Recipes

White Bean Purée
We tasted bean soups, stews, salads, and purées such as this one at various meals. Bean purées can be made more or less sloppy depending on whether the final result is to be a soup, served hot or cold with a drizzle of extra-virgin olive oil, or, as here, to be thick enough to be spread on bread before being placed under the broiler. Recipe adapted from Tuscan Cookbook by Stephanie Alexander and Maggie Beer.
 
Greek-Style Gigante Beans
Look for bags of large white dried beans at any store that sells Mediterranean foods. Allow time to soak the beans for at least eight hours. And, once they're cooked, freeze some for a meal down the road.
An Oldways recipe.
 
Pasta e Fagioli (Soup with Pasta, Beans, and Vegetables)

This traditional Italian soup is very hearty and satisfying, loaded with pasta, beans, and vegetables. You can use whatever vegetables you'd like, or try red beans instead of white. Small pasta shapes such as ditalini or macaroni work well in this soup. Recipe courtesy of Sara Talcott.

Peanut Fiesta Salad

This colorful and flavorful dish is a clear winner in terms of flavor and health! Serve as a main dish, on top of greens, or as a filling / relish for tacos and tostadas. Recipe courtesy of Kathy McManus for The Oldways Table.

Black Bean Tortillas from Guatemala

The trick to this recipe is to cook the beans until they are very soft, with just enough cooking liquid left in the pan to render a moist puree. Because the skins need to be left out of the bean puree, the pureeing must be done in a food mill, not a blender. Recipe courtesy of Julia Della Croce for The Oldways Table. 

Corn and Pepper Relish

This versatile corn relish is great as a salsa with chips or spooned generously over grilled seafood or barbequed pork chops. Recipe courtesy of Jesse Cool for The Oldways Table.

 

Lime Guacamole

As much as we love traditional guacamole, this is a wonderful, very fresh tasting alternative. It’s light and clean, and perfect for a summer lunch. We spread this avocado treat on toasted whole grain pita wedges or corn tortillas for lunch. Recipe courtesy Sara Baer-Sinnott from The Oldways Table.

Minced Vegetables with Chayote and Corn

Picadillo comes from the Spanish word for ‘picar’, which means to mince or ‘to chop’. Chayote is a type of squash that is available in Latin markets and other specialty stores. Achiote is a paste made from annatto seeds that can also be found in Latino markets. The dish is also known as Ajiaco. It can be served over brown rice or corn tortillas. Recipe courtesy of Hannia Campos, PhD, for The Oldways Table.

Costa Rican Cabbage Slaw

This slaw is traditionally served as a side dish with rice and beans or to make a ‘gallo’ (a corn tortilla with shredded barbecued meat or chorizo). Recipe courtesty of Hannia Campos, PhD, for The Oldways Table.

Peruvian Quinoa and Orange Salad

This salad can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the orange. Serve with thick slices of corn bread or thick corn tortillas. Recipe courtesy of Elisabeth Luard for The Oldways Table.