Tag Archives | beans/legumes

Black Bean Burgers

Yield: 4 burger patties For a vegan version of these burgers, replace the egg by mixing 1 tablespoon flax meal with 3 tablespoons water. Allow mixture to sit for 2 minutes before using. These are delicious topped with avocado, salsa and melted jack cheese. If you cook your own black beans for this recipe, cook a […]

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Chipotle Pork and Bean Soup

Yield: 4-6 servings I buy a small can of chipotle peppers in adobo sauce, puree the whole thing in my food processor, and transfer it to a plastic container. The puree keeps like this in the fridge for months and can be used by the teaspoon or tablespoon to add flavor to all sorts of […]

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Black Bean Hummus

Yield: about 4 cups If I am using this for dip, I sprinkle it with chopped cilantro for color. This also makes a delicious, healthy spread for wraps and sandwiches. Ingredients: 1 15-ounce can garbanzo beans, rinsed and drained 2 15-ounce cans black beans, rinsed and drained 2 tablespoons olive oil 1/4 cup chopped garlic […]

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Herbed Quinoa and Chickpea Salad

Yield: 4-6 servings Simply delicious. Ingredients: 1 cup quinoa 1 red bell pepper, diced 3 green onions, thinly sliced 1/4 bunch fresh cilantro, chopped 1 15-ounce can chickpeas, rinsed and drained 2 lemons rice vinegar, splash olive oil, splash salt and pepper Method: Rinse the quinoa thoroughly in cold water. Add the rinsed quinoa to […]

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Three Bean Chili

Yield: 4 servings (plus some leftover!) I made this chili one night, sat down to it for dinner, and quickly made notes about what I’d done – it was tasty, healthy, satisfying, pantry-friendly and definitely worth sharing. I often buy a can of chipotle chilis in adobo sauce and puree them in the food processor […]

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Pasta with White Beans, Greens and Lemon

Yield: 6 servings I substituted whole wheat penne pasta for the orecchiette because I prefer whole wheat pasta and that’s what I had on-hand. Ingredients: 1 pound uncooked orecchiette (“little ears” pasta) 2 tablespoons extravirgin olive oil Cooking spray 3 garlic cloves, minced 3/4 cup chopped sun-dried tomatoes, packed without oil 1/4 teaspoon crushed red pepper 1 (15-ounce) can cannellini beans, […]

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Marinated White Bean Salad

Yield: Serves 12 (a half-batch works well!) I found this recipe in my Mom’s old recipe box, written in one of her best friends’ hand. Old school – maybe. Delicious – definitely! And, yes, it’s this easy. Ingredients: 2 pounds small white navy beans 2 cups olive oil 1 ¼ cups fresh lemon juice ½ […]

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Black Beans & Barley with Chipotle Lime Vinaigrette

Yield: 4 servings This tasty dish makes a great addition to lunch or dinner. It would also satisfy as a meatless main course served over mixed greens with Maple Corn Bread or Grilled Cheddar Cornmeal Cakes. Ingredients: 1 cup pearl barley 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon adobe sauce (or puréed chipotle chilies) 1/4 […]

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Green Chili Stew

Yield: 6 servings This recipe calls for a crock pot, which is a great way to cook while you are otherwise occupied. To save time in the morning, simply saute the vegetables (see Step 1) the night before and refrigerate them. Take a few minutes in the morning to assemble the ingredients and you won’t be […]

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