July is Beans Month and we are celebrating by rounding up some of our favorite bean focused recipes from Market Wagon vendors! You can find the recipes below and see more details on each recipe page. Enjoy!

Fork Smashed Blonde Chickpea Salad

Ingredients:

• One 15 ounce can 8 Track Foods Blonde Chickpeas, drained
• 2 teaspoon mayo (vegan mayo works too or you can use hummus) 
• Salt to taste
• 1/4 red onion, finely diced
• 1 teaspoon Italian seasoning
• 1/2 lemon squeezed 
• 2 stalked celery, finely chopped
• Butterhead lettuce (4-6 pieces)

Instructions: 

1. Mash chickpeas to rough consistency (you can remove skins or blend into the mix)
   
2. Blend remining ingredients
   
3. Add salt to taste 
   
4. Spoon into lettuce boat or pumpernickel bread and enjoy! 
   

Food Science Tip: Save the aquafaba (bean water from draining). It works as an egg replaced in some recipes!

2-Bean Vegan Walking Tacos

Ingredients:

• 2 cans of 8 Track Foods Beans (Dark Red Kidney and Classic Black Beans, drained and rinsed)
• 1 packet chili seasoning
• 1 can tomato sauce
• Bag of tortilla chips
• Optional toppings: avacado, lime juice, cilantro, tomatoes, salsa, and onions

Instructions:

1. Combine and heat in a small slow cooker. 
2. Serve with toppings of choice (avocado, lime, cilantro, tomatoes, corn salsa, green onions)

*Fun Tip: Reuse your cans to serve your fiesta!

Roasted Green Beans

We've put together a simple, four step recipe for roasting green beans.​

Instructions:

1. Preheat oven to 425F
2. Toss the green beans in olive oil and your preferred seasoning. Simple salt and pepper works great or add some heat with red pepper flakes.
3. Spread the green beans on a baking sheet and roast for around 10 minutes, or until tender. 
4. Remove, add any additional seasoning, and enjoy!

Dreamy Black Bean Brownies 

Ingredients:

• One 15 ounce can of 8 Track Foods Classic Black Beans, drained and rinsed
• 1/2 cup oats or oat flour
• 1/2 teaspoon baking powder
• 2 Tablespoons cocoa powder
• 1/4 teaspoon salt
• 2 Tablespoons sugar
• 1/3 cup maple syrup
• 1/4 cup coconut oil
• 2 teaspoons vanilla
• 1/2 dark chocolate bar, broken (save some to sprinkle on the top)

Instructions: 

1. Preheat oven to 350F. Grease clear 8X8 pan. 
2. Combine all ingredients in a food processor (except the chocolate bar).
3. Mix all ingredients until well blended. Be patient, it can take 10 minutes. While mixing, eat the other half of the chocolate bar (wink!)
4. Fold in dark chocolate pieces and sprinkle a few on the top.
5. Bake 14-16 minutes. Be careful not to over-bake. 
6. Cool and enjoy! 

Cashew Curry

Ingredients (4 servings):

• 1 1/2 cup (9.9 oz) long-grain white rice
  
• 20.3 fl oz water
  
• 8.5 oz red onions
  
• 7.1 oz green beans
  
• 3 cup, cubes (11.3 oz) cauliflower
  
• 7.1 oz firm tofu
  
• 13.5 fl oz canned coconut milk
  
• 2.1 oz cashew nuts
  
• 3 Tbsp curry powder
  
• 3/4 tsp salt

• 6 cloves of garlic

Instructions:

1. Dice red onion, cut ends off green beans and divide them into 3 pieces each, cut cauliflower into florets, and cut tofu into bite-size chunks. Press garlic.
2. Cook rice: Pour it into a strainer and wash it while swirling your hand through the water and the rice for about 2-3 minutes. This releases the starch and the rice gets less sticky. When the water coming out at the bottom runs clear, put the rice into a pot and add 2/3 of the water. Bring it to a boil and once the water is boiling turn down the heat to the lowest level. Let the rice simmer until it has absorbed all the liquid and is tender (use additional liquid, if needed). 
3. While the rice is cooking, put oil into a pan, add onions and garlic and sauté for about 2 minutes until onions become translucent.
4. Add coconut milk and whisk in curry powder and salt. Simmer uncovered for 2-3 minutes.
5. Add tofu, cauliflower, and green beans, cover and continue to simmer for about 5-7 minutes until the cauliflower and beans are tender.
6. Remove from the heat, stir in cashews and serve over fluffed rice.

Chili Roundup

Check out our chili roundup from National Chili Day for three different recipes to pair your beans with!