Pasta, Red Bean, and Parsley Toss

Pasta, Red Bean, and Parsley Toss (From BHG magazine)

Notes: haven't tried it yet

8 oz. dried medium shell pasta or desired pasta
3 c. broccoli florets
1 tbsp. olive oil
1 1/2 c. chopped onion
1 15oz can red beans, drained, reserving 1/4 c. of liquid
1/2 c. chicken broth
1 1/2 tsp. chili powder
1/2 c. finely shredded pecorino or Parmesan cheese
1/4 c. snipped Italian (flat leave) parsley

Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.

Mean while, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 tsp. salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.

Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Serves 4.

Veggie Burgers

Veggie Burgers (from BHG Magazine)

Note: haven't made these yet, but I'd like to!

1 19oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
2 tbsp. fresh parsley
3 tbsp. olive oil
4 slices bread
1 c. baby spinach
1/4 c. tomato sauce

In a medium bowl mash beans with a fork or potato masher. Stir in half of the bread crumbs, the carrot, onion, egg, half of the parsley, 1 tbsp. olive oil, and 1/4 tsp salt and 1/4 tsp pepper. Combine remaining bread crumbs and the parsley in a shallow dish.

Shape bean mixture into 4 patties (mixture will be soft). Dip both sides of patties into crumb mixture to coat.

Heat remaining 2 tbsp of oil in a large skillet over medium heat. Add patties. Cook for 4 minutes per side or until well browned. Arrange spinach and patties on bread slices. Top with easy tomato sauce. Makes 4 servings.

White Bean Soup

White Bean Soup

2 c. dry Great Northern beans
Water
4 tsp. chicken-flavor instant bouillon
1 tbsp. chopped fresh thyme or 1stp thyme leaves
1/2 tsp. salt, if desired
1 medium onion
2 garlic cloves, minced
1 bay leaf
1 medium carrot, sliced
1/4 c. chopped fresh parsley
1 medium tomato, chopped

Place beans in a dutch oven or large saucepan. Add water to cover. Bring to a boil; boil 2 minutes. Cover; turn off heat and let stand for 1 hour. Drain. Add 6 cups water, bouillon, thyme, salt, onion, garlic and bay leaf. Bring to a boil. Reduce heat; cover and simmer 1 hour. Remove bay leaf. Remove 2 cups bean mixture and place in food processor bowl with metal blade or blender container; puree until smooth. To bean mixture in Dutch oven, add carrot, celery and pureed mixture. Cover; simmer an additional 30 minutes or until vegetables are tender. Just before serving, stir in parsley and tomato.

Enchilada Pie from Healthy Cooking Magazine

1 pkg. (12 oz.) frozen vegetarian meat crumbles *A
1 cup chopped onion
1/2 cup chopped green pepper *B
2 tsp. canola oil
1 can (16 oz.) kidney beans, rinsed & drained
1 can (15 oz.) black beans, rinsed & drained
1 can (10 oz) diced tomatoes & green chilies, undrained *C
1/2 cup water
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. pepper
6 whole wheat tortillas (8 in.)
2 cups (8 oz.) shredded reduced fat cheddar cheese

1. Cut three 25-in. x 3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. (I didn't do this)

2. In a saucepan, cook meat crumbles, onion & green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

3. In slow cooker, layer about 3/4 cup bean mixture, one tortilla & 1/3 cup cheese. Repeat layers five times. Cover and cook on low for 4-5 hours or until heated through.

4. Using foil strips as handles, remove the pie to a platter. (I didn't do the foil, but with the cheese as part of each layer it stayed together pretty well anyway.)

Yields 8 servings, 367 calories, 11 grams of fat per ingredients above.

*A - I used 1 lb. ground beef
*B - used banana peppers because that's what I had in the freezer
*C - used 1 - 14.5 oz can of diced tomatoes & 1 - 4 oz. can of diced green chilies

Notes: This was good, but I felt it needed a bit more sauce than the diced tomatoes & chilies provided. I would probably use a can of enchilada sauce and divide between the layers. With that said, the spices could probably be eliminated.

Fiesta Chili - from Faith

2.5 pounds ground chuck *

1 medium chopped onion

1 chopped green pepper

Chopped garlic **

1 can kidney beans ***

1 can black beans

1 can pinto beans

3 cans Red Gold diced petite chili tomatoes ****

1 package taco seasoning

1 package Hidden Valley Ranch dressing

1 can corn

1 can white or shoepeg corn

½ habanero pepper

Shredded cheddar cheese

Sour cream

Brown meat and drain. Mix canned ingredients with all others. Add ½ to 1 cup water to thin if necessary. Simmer for at least one hour.

Garnish with cheese and sour cream. Makes over 1 gallon.

I precooked the ground beef and then put it all in the slow cooker.

*I used just 2 pounds – seemed like plenty

**I used two small cloves

***I used chili hot beans

****The tomatoes I had were not “chili” tomatoes, just plain, which is why I used the chili hot beans instead of kidney beans

Chunky Black Bean & Sweet Pototao Chili - from Karen

2 tsp. vegetable oil
1 cup chopped sweet onion
2 red or green bell peppers or 1 of each, cut into 1/2 inch chunks
4 cloves garlic, minced
1 tsp. chili powder
1 can (about 14 oz.) fire-roasted diced tomatoes, undrained
1 tbsp. minced chipotle chiles in adobo* (Karen substituted La Preferida mild green chiles)
1 small sweet potato (8 oz.), peeled and cut into 1/2 inch chunks (1 1/2 cups)
1 can (about 15 oz.) black beans, rinsed and drained
1/2 cup chopped cilantro or green onions (optional)

*Puree the contents of a 7 oz. can of chilies in a blender. Refrigerate or freeze remaining pureed chiles for another use.

1. Heat oil in large saucepan over medium heat. Add onion; cook & stir 5 minutes. Add bell peppers, garlic and chili powder; cook and stir 2 minutes.

2. Add tomatoes and their juices, chipotle chiles and sweet potato; bring to a boil. Cover and simmer over medium-low heat 15 minutes. Stir in black beans; cover and simmer 8 to 10 minutes for until vegetables are tender. (Chili will be thick; thin with water as desired.)

3. Ladle in shallow bowls; top with cilantro or green onions, if desired.

Makes 5 servings (1 1/4 cups per serving)

Black Bean Salsa

2 15oz cans black beans, rinsed and drained
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper

I also added some taco seasoning and red pepper flakes for a kick.

Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.

From the Food Network

Hummus

1 can chickpeas, partially drained
1 T. tahini (sesame seed paste)
3 T. lemon juice
1 T. olive oil
1/2 t. salt
2-3 cloves smashed garlic (I use a couple more)

Blend up ingredients in food processor (I use my immersion blender). Drizzle with olive oil, if you like, and dust with paprika.

Fireside Beans

8 oz. ground turkey or beef
3/4 cup chopped onion
2 16 oz. cans pinto beans, rinsed & drained
1 can Healthy Request Tomato Soup
2 tsp. chili seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes

In a large skillet brown meat & onion. Drain. Add remaining ingredients. Mix well to combine. Lower heat & simmer for 15 min., stirring occasionally. Good as is or served over rice, pasta, baked potatoes, or cornbread.

(I use a whole pound of meat just because that's the way mine is packaged. I use 2 tsp. of French's Chili-O seasoning packet, and then keep it in the fridge for next time.)

Red Chile Chicken and Rice with Black Beans

http://annies-eats.com/2009/10/06/red-chile-chicken-and-rice-with-black-beans/

Ingredients:
2 tbsp. canola oil
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2.5 tbsp. ancho chili powder, divided
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
½-1 cup salsa, for serving

Directions:
Heat the oil in large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.

Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans. Recover the pot and allow to cook 12 minutes longer.

Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.

Fluff the mixture with a fork and serve with salsa.