Category: Egg Free Recipes

Parmesan Beans

Parmesan and freshly cracked pepper give these canned cannelini beans new life! These Parmesan beans are an easy and delicious side dish.

The post Parmesan Beans appeared first on Budget Bytes.

I will literally (read: figuratively) eat anything that is Parmesan and black pepper flavor. There’s something about that combo that is so insanely satisfying to my palate. But I guess that’s why Cacio e Pepe is such a classic. And since I love turning a humble can of beans into something delicious, I decided to give a couple of cans of cannellini beans the Parmesan-pepper treatment. The end result is kind of like refried beans, but using a different bean and with a different flavor profile! Easy and delish!

Overhead view of a skillet full of Parmesan beans with a wooden spoon.

What’s in Parmesan Beans?

This super simple side dish only has seven simple ingredients and only takes about twenty minutes to make! And since I usually have ALL of these ingredients on hand, Parmesan beans are going to be my new go-to side dish. Here are the ingredients you’ll need to make Parmesan Beans:

  • Cannellini Beans: I like Cannellini beans for this recipe because they have a soft and creamy texture, but also retain enough shape so that you’re not left with complete mush. Their flavor is also mild enough to not overpower the Parmesan.
  • Garlic: A little sautéed fresh garlic gives this recipe a nice deep base flavor. Plus, all good recipes start with sautéed garlic, ammiright?
  • Olive Oil: The oil is used to both sautée the garlic AND give the beans a little more body and richness. You need a little fat in there to smooth it all out.
  • Chicken Broth: Simmering the beans in a little bit of broth adds more flavor and helps create that saucy texture.
  • Parmesan & Pepper: The two main flavor players! I can never get enough of Parmesan and pepper together. I’ve listed amounts below, but really, just measure with your heart. ❤️

Can I Use a Different Bean?

Cannelini beans really are the best choice for this dish because of their flavor, texture, and size, but you could probably get away with Great Northern Beans or navy beans. Both of these varieties also have a mild and creamy flavor and texture, but they are smaller in size. Navy beans also tend to break down faster, which may result in a mushier texture.

What to Serve with Parmesan Beans

Parmesan beans are such a neutral side dish that they’ll go with so many different meals. Today I served them with some baked chicken drumsticks and roasted broccoli, but they’d also go great with: Tomato Basil Chicken, Creamy Pesto Chicken, or Lemon Pepper Chicken.

Overhead view of Parmesan Beans on a plate with chicken and broccoli.
Close up side view of a wooden spoon stirring Parmesan Beans.
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Parmesan Beans

Parmesan and freshly cracked pepper give these canned cannelini beans new life! These Parmesan beans are an easy and delicious side dish.
Course Dinner, Side Dish
Cuisine American
Total Cost $2.97 recipe / $0.74 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 ½ cup each
Calories 259kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Mince the garlic and add it to a large skillet with the olive oil. Sauté the garlic over medium heat for about one minute.
  • Drain, but do not rinse, the Cannellini beans. Add the beans and broth to the skillet with the garlic. Stir to combine.
  • Allow the beans to come up to a simmer. Simmer the beans, stirring occasionally, for about 10 minutes, or until they've thickened slightly. The spoon should leave a trail in the beans as you stir.
  • Add the Parmesan and pepper to the beans. Stir to combine. Taste the beans and adjust the Parmesan, pepper, or add salt if needed. Serve hot!

See how we calculate recipe costs here.

Nutrition

Serving: 0.5cup | Calories: 259kcal | Carbohydrates: 35g | Protein: 15g | Fat: 9g | Sodium: 736mg | Fiber: 11g
Close up side view of a wooden spoon stirring Parmesan Beans.

How to Make Parmesan – Step by Step Photos

Sautéed garlic in a skillet with olive oil.

Mince two cloves of garlic and add them to a large skillet with two tablespoons of olive oil. Sauté the garlic over medium heat for about one minute.

Bean added to the skillet, broth being poured in the side.

Drain but don’t rinse two 15oz. cans of Cannellini beans. Add them to the skillet along with ½ cup vegetable or chicken broth. Stir to combine.

Simmered beans in the skillet being stirred with a spoon.

Allow the beans to come up to a simmer. Simmer the beans, stirring occasionally, for about 10 minutes, or until they become thick and saucy. There should be a trail left by the spoon when stirred.

Pepper and Parmesan being added to the skillet.

Add ¼ tsp freshly cracked pepper and ⅓ cup Parmesan (grated or shredded) to the beans. Stir until the Parmesan has melted into the beans.

Thickened beans being stirred with a spoon.

The Parmesan will help thicken the beans considerably. Give the beans a taste and adjust the Parmesan, pepper, or add salt if needed.

Finished beans in the skillet with a wooden spoon.

Serve the beans immediately, while still hot. The beans will thicken and solidify when cooled.

Overhead view of Parmesan beans on a plate with chicken and broccoli.

More Easy Bean Recipes

The post Parmesan Beans appeared first on Budget Bytes.

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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.

The post German Potato Salad appeared first on Budget Bytes.

Okay, okay, okay, while I love a good rich and creamy southern-style potato salad, sometimes I want something different. I love German potato salad it’s a little bit lighter on the palate with its tangy mayo-free vinaigrette dressing, and still has plenty of body and flavor, thanks to BACON. It makes a great side dish for grilled bratwurst, kielbasa, or anything you might be serving at your back yard summer BBQ!

close up overhead view of German potato salad in a bowl.

What is German Potato Salad

German potato salad is a simple yet elegant dish featuring thickly sliced potatoes, bacon, onions, fresh herbs, and a tangy mustard vinaigrette dressing. The fat from the bacon is used to sauté the onions and acts as the fat in the vinaigrette, so everything has that wonderfully smoky bacon flavor. You can serve German potato salad hot or cold.

What Type of Potatoes are Best for Potato Salad?

Not all potatoes are equal. Russet potatoes, for instance, break down easily and are well-suited for things like mashed potatoes. Red potatoes hold up slightly better than russets, but a waxy potato like Yukon Gold will hold their shape even better. Personally, I love the color contrast of the red skins, so I went with red potatoes.

How Long Does German Potato Salad Last in the Refrigerator

You can keep this salad refrigerated for about four days. The dressing will absorb into the potatoes as it chills, so it may become slightly more dry as the days go on. You can either save some extra dressing to add just before serving, or make an extra batch to add later. 

What to Serve with German Potato Salad

German potato salad can be served hot or cold and makes a great addition to any potluck or BBQ spread. This week I served mine with my Glazed Pork Chops. It also goes great with sausage, like Bratwurst or Kielbasa! Just like creamy American potato salads, German potato salad also makes a great side dish for lunch items, like sandwiches.

Overhead view of German potato salad in the skillet.
Close up overhead view of a bowl of German Potato Salad in a bowl.
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German Potato Salad

German Potato Salad features thickly sliced potatoes, crispy bacon, onions, and a rich and tangy mayo-free vinaigrette dressing.
Course Dinner, Lunch, Side Dish
Cuisine German
Total Cost $4.75 recipe / $0.79 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 (about 3/4c each)
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. small red potatoes $2.40
  • 1.5 tsp salt, divided $0.07
  • 4 oz. bacon $1.33
  • 1 yellow onion, diced $0.38
  • 1 Tbsp stone ground mustard $0.07
  • 1 Tbsp sugar $0.04
  • 1/4 tsp Freshly cracked pepper $0.02
  • 1/3 cup apple cider vinegar $0.25
  • 1/4 cup chopped fresh parsley $0.20

Instructions

  • Wash the potatoes well, then add them to a large pot with enough water to cover the potatoes. Add 1 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot, turn the heat on to high, and bring the pot to a boil. Continue to boil the potatoes until they can easily be pierced with a fork (12-15 minutes).
  • Meanwhile, add the bacon to a large skillet and cook over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet and leave the bacon fat in the skillet to cook the onions and make the dressing.
  • Add the diced onion to the skillet and continue to cook over medium heat in the bacon fat until the onions are soft and translucent.
  • Once the onions are soft, turn the heat down to low and add the mustard, sugar, pepper, ½ tsp salt, and the apple cider vinegar. Whisk the ingredients together until a light sauce forms, then turn the heat off.
  • When the potatoes are finished cooking, drain them in a colander and allow them to cool for a few minutes, or just until they're cool enough to handle. Once slightly cool, slice the potatoes into ¼-inch thick half-rounds.
  • While the potatoes are cooling, roughly chop the cooked bacon and the fresh parsley.
  • Add the sliced potatoes, bacon, and parsley to the skillet with the onions and dressing. Toss everything until evenly combined and coated in dressing. Give the potato salad a taste and adjust the salt or other seasonings to your liking. Serve warm or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*This is a prepared mustard, not powdered or mustard seed.

Nutrition

Serving: 0.75cup | Calories: 205kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Sodium: 764mg | Fiber: 3g

Scroll down for the step by step photos!

Close up side view of German potato salad in the skillet.

How to Make German Potato Salad – Step by Step Photos

Potatoes in a pot of water with salt being sprinkled over top.

Wash 2 lbs. of small red potatoes well. Place them in a large pot and add enough water to cover them by one inch. Add about 1 tsp of salt to the water to make sure the potatoes are well seasoned. Place a lid on the pot and turn the heat on to high. Bring the pot to a boil, then continue to boil the potatoes until they are tender enough to be easily pierced with a fork (12-15 minutes, depending on the size).

Cooked bacon pieces in a skillet.

While the potatoes are boiling, cook 4 oz. of bacon in a skillet over medium heat until the bacon is brown and crispy. Remove the cooked bacon from the skillet. Leave the bacon fat in the skillet as it will be used to cook the onions and make the dressing.

Sautéed onions in the skillet.

Add one diced yellow onion to the skillet with the bacon fat. Continue to cook over medium heat until the onions are soft and translucent. The moisture from the onions should dissolve all the browned bits of flavor stuck to the bottom of the skillet from the bacon.

Dressing ingredients added to the skillet with the onions

Once the onions are soft, reduce the heat in the skillet to low and add 1 Tbsp grainy mustard, 2 tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and ⅓ cup apple cider vinegar.

Onions and vinaigrette being whisked in the skillet.

Whisk the ingredients in the skillet until they form a light sauce, then turn the heat off.

Sliced potatoes on a cutting board.

Once the potatoes are tender, drain them in a colander and let them cool for just a few minutes or until they are cool enough to handle. Slice the potatoes into 1/4-inch thick half-moons.

Sliced potatoes, parsley, and bacon added back to the skillet.

Roughly chop the cooked bacon and ¼ cup of fresh parsley. Add the sliced potatoes, bacon, and parsley to the skillet with the dressing.

Finished German Potato Salad in the skillet.

Toss the ingredients together until everything is evenly coated in dressing and parsley. Give the potato salad a taste and adjust the salt or other ingredients to your liking.

Overhead view of German Potato Salad in a bowl.

Serve hot and enjoy!

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Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.

The post Pinto Bean Soup appeared first on Budget Bytes.

I’m a soup all-year-round type of gal and when that soup is made with just a few inexpensive ingredients and takes less than 30 minutes to make you know it’s going in my regular rotation. This super simple Pinto Bean Soup is a southwest version of our viral Rosemary Garlic White Bean Soup, and it’s every bit as easy and delicious. Plus, you can go wild with the toppings to make it more fun!

Close up overhead view of three bowls of pinto bean soup with sour cream and green onions.

What’s in Pinto Bean Soup?

This incredibly simple soup only needs eight simple ingredients, most of which are pantry staples. Here’s what you’ll need to make pinto bean soup:

  • Garlic and Olive Oil: The soup starts by sautéing minced garlic in oil to create a deep savory base flavor.
  • Canned Pinto Beans: The bulk of the pinto bean soup is, surprise-surprise, pinto beans! We use a combination of whole beans and puréed beans to create both a creamy texture and something to sink your teeth into.
  • Spices: We used a simple mix of chili powder, cumin, oregano, and cayenne pepper to season this soup, but you could get creative and use your own seasoning blend if you prefer!
  • Vegetable broth: Vegetable broth adds volume, flavor, and salt to this soup. We use Better Than Bouillon to make our vegetable broth, which is very flavorful and contains a decent amount of salt. If you’re using a less flavorful broth your soup won’t be quite as scrumptious. If you’re using a low-sodium broth you may find that you need to add a little salt to your soup at the end to help make the flavors pop.

Is This Soup Spicy?

This soup can be made spicy OR mild. If the chili powder you use is spicy, your soup will be spicy. I used McCormmick’s chili powder, which is very mild, so I also added a pinch of cayenne pepper to the soup. It’s not enough cayenne to really make it hot, it just adds a little dimension. If you prefer a spicy soup you can use a spicy chili powder or add more cayenne.

What Else Can I add?

Soups like this are fun because they’re a blank slate for making your own creation. Here are some other fun ingredients that you could add to your soup:

  • Jalapeños (dice and sauté with garlic)
  • Canned diced green chiles (either leave diced or purée with the beans)
  • Fire roasted diced tomatoes (either leave diced or purée with the beans)
  • Onion (sauté with the garlic)
  • Corn kernels
  • Sliced or diced carrots
  • Tajín

Toppings for Pinto Bean Soup

Much like chili, this soup is great with all sorts of fun toppings! So scan your fridge and pantry and add some more flavor, color, and texture to your bowl. Here are some topping ideas for this pinto bean soup:

  • Tortilla chips
  • Sour cream
  • Shredded cheese
  • Fresh jalapeños
  • Cotija
  • Cilantro
  • Green onion
  • Avocado
Overhead view of a pot full of pinto bean soup with a wooden spoon.
Close up overhead view of three bowls of pinto bean soup.
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Pinto Bean Soup

This easy Pinto Bean Soup is a simple and filling meal for when money is tight but you still want something flavorful and comforting.
Course Dinner, Lunch
Cuisine American, Southwest
Total Cost $3.51 recipe / $0.88 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 1.25 cups each
Calories 335kcal
Author Beth – Budget Bytes

Ingredients

  • 3 15oz. cans pinto beans, divided $2.37
  • 4 cloves garlic $0.35
  • 2 Tbsp olive oil $0.32
  • 1/2 tsp chili powder $0.05
  • 1/4 tsp cumin $0.02
  • 1/4 tsp dried oregano $0.02
  • 1/8 tsp cayenne pepper $0.01
  • 2 cups vegetable broth* $0.37

Instructions

  • Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
  • Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
  • Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
  • Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
  • Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
  • After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
  • Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillion to make our broth, which has a deep flavor and contains a decent amount of sodium. If you’re using a less flavorful broth, your soup will be less flavorful and you may want to increase the spices. If using a lower sodium broth, you may want to add some salt at the end to help the flavors pop.

Nutrition

Serving: 1.25cups | Calories: 335kcal | Carbohydrates: 51g | Protein: 15g | Fat: 9g | Sodium: 1330mg | Fiber: 15g
Side view of a bowl of pinto bean soup with sour cream and a spoon lifting the soup.

How to Make Pinto Bean Soup – Step by Step Photos

Puréed pinto beans in a blender.

Pour one 15oz. can of pinto beans (with the liquid from the can) into a blender and purée until smooth (you may still see some small pieces of skin, that’s okay).

Oil and garlic in a soup pot.

Mince four cloves of garlic and add them to a soup pot with 2 Tbsp olive oil. Sauté the garlic over medium heat for about one minute or just until the garlic becomes really fragrant (don’t let it burn).

Spices being sautéed with the garlic and oil.

Add ½ tsp chili powder, ¼ tsp cumin, ¼ tsp oregano, and ⅛ tsp cayenne pepper to the pot. Sauté with the garlic for about one minute more.

Whole beans in the pot and puréed beans being poured in.

Drain the remaining two 15oz. cans of pinto beans. Add the drained whole beans and the puréed beans to the soup pot.

Vegetable broth being poured into the pot.

Add two cups of vegetable broth to the pot and stir to combine. Turn the heat up to medium-high to bring the soup up to a boil. Once boiling, turn the heat down slightly and let the soup simmer for 15 minutes (no lid). The soup will thicken slightly as it simmers and the flavors will deepen.

Beans being smashed on the side of the pot with a wooden spoon.

After simmering for 15 minutes, the beans should be quite a bit softer. Use the back of a cooking spoon to smash a few more of the beans to thicken the soup even more. Give the soup a taste and adjust the salt or any other seasoning to your liking.

Three bowls of pinto bean soup with toppings all around.

Serve the soup hot with your favorite toppings!

Sour cream being stirred into a bowl of pinto bean soup.

I particularly like sour cream because it makes the soup extra creamy and adds a light, bright flavor! What is your favorite topping?

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