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Bean Recipes

Mon - Fri:
8:00am - 5:00pm


4 Cups Yellow Beans OR 4 Cups Pinquito Beans
1 Lb. Bacon, cut into 1" cubes, partially cook & drain fat
1 Lb. Hamburger, cook and drain fat
1 Large onion, chopped
1 Can (7 ounces) diced green chilies
1 Can (14.5 ounces) stewed tomatoes/Mexican recipe pureed, or pureed tomato sauce
3 Tablespoon chili powder (add to taste)
1 Tablespoon cumin (add to taste)
1 Tablespoon garlic powder (add to taste)
Salt and Pepper to taste

Clean and soak beans overnight or for at least 8 hours. After soaking, rinse beans until water is clear. Add enough water to cover beans with 1" of water. Add above ingredients, cover and bring to a boil.

Reduce heat and continue to cook on low to medium heat. Cook beans until soft. Depending on the beans, it will take approx. 1 1/2 to 2 1/2 hours to cook.


1 Large Meaty Ham Hock
1 Clove Garlic, minced
4 Medium Onions, peeled & quartered
Salt to taste
3 cups Dry Large Lima Beans
2-3 Stalks Celery and 2-3 Carrots, cut into pieces

Clean and soak Limas overnight. Drain and rinse beans.

Cover beans and ham hock with water, add onions and garlic, simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When ham is done remove from pot to cool. Remove skin and bone and cut into bite-size pieces. Return to pot and continue cooking until beans are done.


4 Cups Christmas (speckled) Lima Beans
Cooked and Cooled
½ small red onion, thinly sliced
¼ cup extra virgin olive oil
2 Tablespoons balsamic vinegar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Snipped, fresh basil

Place cooled beans in a medium bowl with onion. Whisk together oil, vinegar, salt and pepper and pour over beans; toss to well to coat.

Cover and chill at least 1 hour, stirring occasionally. Top with fresh basil before serving.


1Lb. (2 cups) Black Beans
4 ½ Cups water
¼ Lb. bacon, chopped
5 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled & diced
1 medium onion, diced
1 jalapeno chili, seeded & minced
1 bay leaf
1Tablespoon Chili powder
1 teaspoon cumin
½  – 1 Tablespoon Cayenne pepper
½  – ¾ teaspoon black pepper
8 cups chicken broth

Soak beans for 24 hours, drain & rinse. Cover beans with generous amount of cold water and bring to a boil, boil for 20 minutes. Drain, rinse & set aside. Cook bacon until crisp, add garlic, celery, carrot, onion, jalapeno and bay leaf. Cook until vegetables are tender. Add chili powder, cumin, cayenne and black peppers. Stir about 1 minute. Add beans and chicken broth.

Cook at a slow boil until beans are tender and most of liquid is absorbed, about 1 1/2 to 2 hours. Season with salt, remove bay leaf, and garnish as desired.

Garnish: chopped red onion, sour cream, olives


1 pound dry Pink Beans
3 pounds pork roast
½ cup chopped onion
2 cloves garlic, minced
1 Tablespoon salt
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon oregano
1 can (4 ounces) chopped green chilis
Corn chips

Sort and rinse beans. Put all ingredients except corn chips in Dutch oven, an electric crockery cooker or heavy kettle. Add 7 cups water.

Cover and simmer about 5 hours, or until roast falls apart and beans are done. Uncover and cook about ½ hour to desired thickness.

Serve with corn chips and pass condiments for choice of toppings: (chopped tomato, avocado, onion, shredded lettuce, grated cheddar cheese, taco sauce or other hot sauce.)


1Tablespoon olive oil
1 Fennel bulb, chopped
1 Large onion, chopped
1 Large carrot, chopped
1 Stalk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
½ teaspoon crushed red pepper
1 Bay leaf
8 Cups Chicken Broth
½ bag (16 ounce) dried Lentils, rinsed
2 Cups coarsely chopped watercress
Freshly grated Parmesan cheese

Heat oil in saucepan over medium heat. Add fennel, onion, carrot, and celery and cook until tender.

Add tomatoes, garlic, red pepper and bay leaf. Cook and stir for 2 minutes. Add broth and lentils.
Heat to a boil. Cover and cook over low heat 25 minutes or until lentils are done. Discard bay leaf.
Stir in watercress. Cook 2 minutes. Serve with Parmesan cheese, if desired.


½ Cup uncooked white rice
2 Cups cooked Red Kidney Beans
¼ Cup chopped onion
1 Tablespoon soy sauce
1 Tablespoon sherry
½ teaspoon toasted sesame seeds (optional)

Cook rice until tender. Add cooked red beans, onion, soy sauce and sherry; mix gently. Simmer, covered 5 minutes or until all moisture is absorbed. Sprinkle with seeds.
Serves 6


1 Lb. dry Blackeye'd Peas
¼ Lb. bacon or turkey bacon
1 Cup chopped onions
2 Cups canned whole tomatoes
1 ½ Cups water
2 teaspoons salt
¼ teaspoon pepper
¾ teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
1 ½ Cups grated cheddar cheese

Wash, sort and soak blackeyes by any method. Cut bacon into 1 inch pieces. Cook in Dutch oven or heavy pot until fat is rendered. Add onions and cook until tender. Add tomatoes with their liquid, breaking them up with a spoon. Add water, seasonings and soaked, drained blackeyes.

Simmer, covered, until beans are just tender (about 30 minutes). Stir in cheese, pour mixture into a 3 quart rectangular casserole and bake uncovered 30-40 minutes at 375 degrees.
Serves 6-8

From Cooking Light

1 1/3 cups dried Fava Beans (about 9 ounces)
¼ cup chopped fresh flat-leaf parsley
2 ½ tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon kosher salt
½ teaspoon ground cumin
3 garlic cloves, crushed
1 hard-cooked large egg, finely chopped

Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Return beans to pan. Cover with water to 2 inches above beans. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until tender. Drain well. Place beans in a medium bowl. Stir in parsley, olive oil, lemon juice, salt, cumin and garlic; toss gently. Sprinkle with egg.

Yield: 8 servings (1/2 cup)


3 Cups cooked* Garbanzo Beans
*1 cup dry makes 3 cups cooked
¼ Cup red wine vinegar
2 Tablespoons olive oil
1 clove garlic, minced or pressed
¼ Cup red onion, finely diced
¼ Cup diced, oil-packed sun-dried tomatoes
2 Tablespoons parsley, finely chopped
½ teaspoon salt

In a medium bowl, combine vinegar, oil and garlic. Stir in garbanzo beans, onion, sun-dried tomatoes, parsley and salt. Marinate at room temperature for 1 hour or overnight in refrigerator.
Serve at room temperature. Serves 6


1 ¼ Cup Green Split Peas, rinsed
2 Tablespoons olive oil
1 Yellow onion, finely chopped
2 Stalks Celery, cut into 1-inch pieces
2 Carrots, thinly sliced
1 Clove garlic, finely chopped
6 Slices thick-cut bacon
7 Cups water
1 Bay leaf
¾ teaspoon salt or to taste
¼ teaspoon ground pepper or to taste
1 Tablespoon finely chopped parsley

Heat oil in heavy saucepan, add onion. Cook until softened. Stir in celery and carrots, cook until tender. Add garlic and cook, stirring until tender. Stir in split peas, bacon, water and bay leaf. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially covered and cook until peas are soft, about 1 hour, stirring often. Remove bacon and bay leaf. Discard bay leaf. Cut bacon into small pieces. In a blender, puree the soup until smooth. Return soup to the pan and reheat. Add salt and pepper to taste. Add bacon.








1119 West Laurel Avenue, Lompoc, CA 93436

OPEN to the Public: Mon-Fri. 8am-5pm









Lompoc Valley Seed & Milling has been owned and operated by the Campbell Family since 2006.


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