Roasted Chickpeas

Original recipe from Well Plated.

Yield: about 2 cups.

Ingredients:

• 3 c cooked chickpeas (2 cans)
• 2 T olive oil
• 1 t cumin
• 1/2 t garlic salt
• 1/2 t smoked paprika
• 1/2 t chili powder
• 1/2 t cayenne pepper

Directions:

1. Preheat oven to 375.
2. Rinse and drain chickpeas. Peal back any skins that are coming off and discard. Lay out on a clean tea towell or paper towel and pat dry, then let them air dry for 1 hour. 
3. On a large cookie sheet, scatter chickpeas. Drizzle with olive oil and stir with spatula to coat. 
4. In a small bowl, mix seasonings. Sprinkle over chickpeas and toss/stir to coat.
5. Bake 40 minutes. Turn off the oven, crack the door, and leave chickpeas for cool inside for 5 more minutes. Remove and let cool on counter before enjoying as a snack or on this delicious Curly Kale Salad!

Taco Soup

 

Ingredients:

• 1 T olive oil
• 1 onion, diced
• 1 pepper, diced
• 2 cloves garlic, minced
• 2 c taco lentils (optional)
• 2 c frozen corn (1 can)
• 2 c diced tomatoes (1 can)
• 2 c black beans (1 can)
• 2 c diced cooked chicken (1 12.5 oz can)
• 3 c broth (1 T boullion + water)
• 1 c diced greens, optional 
• 1 T taco season

Directions:

1. In a medium pan over medium heat, warm oil. Add onions and peppers and saute 5 min. Add garlic and saute a minute longer. 
2. Add remaining ingredients and heat through.
3. Serve with sour cream, cheese, avocado, corn bread, and/or tortilla chips.

Cheeseburger Pasta

Recipe inspired by Cozy Cook. 

Ingredients:

• ~1/2-1 lb browned beef
• 1 onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 cans tomatoes
• 2 c chili beans, tomato lentils, BBQ black beans, or taco lentils
• 1 1/2 c dry noodles (like macaroni or shells)
• 2 c tomato or other broth or [water +2 t bouillon]
• 1 t chili powder
• 1/4-1/2 t garlic salt
• 1 c shredded cheese
• 2 c finely minced greens, fresh or frozen

Directions:

1. In a medium pan over medium low heat, brown beef and sauté onion, pepper, and garlic. 
2. Add all remaining ingredients except cheese and greens and bring to a boil. Simmer 8-12 min until noodles are done.
3. Alternatively, combine all ingredients except cheese and greens in an instant pot and cook 12 minutes. 
4. Mix in cheese and greens until cheese is melted. Enjoy!

White Chicken Chili

Original recipe from the Chunky Chef.

Ingredients:

• 1 T oil
• 2 onions, diced
• 4 cloves garlic, minced
• about 4 c broth (or water + 1 Tbsp bouillon)
• 2 c dry white beans, cooked (4 cans)
• 4 cans chopped green chilis
• optional: 1 c chopped chicken, cooked (1 can)
• 1 bag frozen corn
• 2 t cumin
• 1 t oregano
• 1 t chili powder
• fresh cilantro, chopped (optional)
• 1 c cream or sour cream

Directions:

1. In a large pan over medium heat, warm oil. Sauté onions 5 min, then add garlic and sauté  1 min more. Add remaining ingredients but cream and cilantro, and bring to a simmer. 
2. Once flavors are well melded (about 10 min), stir in cream and cilantro. Serve with chips, cheese, hot bread, etc. Enjoy!

White Bean Puree

White beans sneak easily into dishes for some extra creaminess and protein. I like to make a big batch of these at a time (2 cups dry beans, soaked and cooked or 3 cans) and freeze them in 1-cup containers. 

Ingredients:

• white beans, cooked (or from a can)
• optional: garlic salt

Directions:

1. Place white beans in a blender with optional garlic salt. Puree until smooth.
2. Freeze for later use in alfredo sauce, tomato soup, broccoli cheese soup, potato casserole, etc. Get creative!

Cold & Smokey Chili Salad

Original recipe from Eighty Twenty. This is cool summer supper is full of fresh garden tomatoes.

Vinaigrette Ingredients:

• 1 1/2 c roughly chopped tomatoes, or 1 drained can
• 3 T red wine vinegar
• 1 1/2 T olive oil
• 1 t chili powder
• 1 t bouillon
• 1 t liquid smoke
• 1/2 t cumin
• 1/4 t garlic powder
• salt/pepper to taste

Salad Ingredients:

• 1/2 c dry white beans, cooked (2 cans)
• 1/2 c dry pinto beans, cooked (1 can)
• 1 1/2 c chopped fresh tomatoes
• 1/2 onion, chopped
• opt: 1/2 red bell pepper, chopped

Directions:

1. Combine vinaigrette ingredients in a blender and buzz until smooth.
2. In a large bowl, mix all ingredients well. Add vinaigrette. Refrigerate before serving (3-4 hours).
3. Serve with optional chips, cornbread, cheese, sour cream, and/or chopped cilantro.

Slightly Sweet Black Bean Hummus

Original recipe from Food Network.

Ingredients:

• 1 1/2 c cooked black beans, or 1 can
• 1-2 cloves garlic, minced
• 3 T olive oil
• 2 T lemon juice
• 1/2 t cumin
• 1/2 t apple juice concentrate
• 1/4 t salt, or to taste
• pepper to taste

Directions:

1. Blend all ingredients in a blender or processor. Serve with bread, pitas, chips, sliced vegetables, etc.

Spiced-Up Pork and Beans

Pictured: pork and beans made with green tomato chutney and served with tear bread.

Original recipe from The Rugged Male. (apparently this recipe is for your man 😉)
Ingredients:

• 3 c (2 cans) cooked beans (we like white and pinto)
• 1 c chopped cooked ham
• 1-2 c salsa or green tomato chutney 
• cooked rice or fresh bread, opt

Directions:

1. In a med pan over low heat, combine all ingredients. Heat through, stirring occasionally, 10-20 min.
2. Serve with rice, baked potatoes, or hot bread. 

Ham Hock Bean Soup

Original recipe from Never Enough Thyme.

Pictured: ham hock bean soup and dutch oven bread.

The ham hock makes the recipe here, so be sure you have a good one!

Ingredients:

• 1/2 c navy beans, soaked*
• 1/2 c pinto beans, soaked*
• 1/2 c black beans, soaked*
• 1/2 c lentils*
• 1 lb smoked ham hock(s) (or add 1 t liquid smoke with regular ham hock)
• water and broth to cover
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2-3 cloves garlic, minced
• 1 can diced tomatoes with juice
• 2 T parsley
• 1 t oregano
• 1/2 t salt
  

*or use a 1 pound bag of 15 bean soup

Directions:

1. In a large pan, cover the lentils, soaked beans, and ham hock in half water, half broth until they are 2 inches under. Bring to a boil over high heat, then reduce heat to medium low and simmer 2 hours.
2. In a large frying pan over med heat, saute onions, carrots, celery, and garlic. Scrape into soup pan. Add tomatoes and spices and simmer 30 min.
3. Eat with hot bread on a cold day. Perfect with hot dutch oven bread.

Taco Pizza

Pictured: taco pizza topped with sour cream and cilantro.

Original recipe from me.

Ingredients:

• 1 recipe pizza dough
• 1/2 c taco beef, opt
• 2 c best burrito beans or taco lentils
• 1/2-1 c salsa or green tomato chutney
• taco seasoning to taste, optional
• shredded cheddar cheese to taste
• ripped greens to taste
• sour cream to taste

Directions:

1. Preheat oven to 425.  Roll dough out onto pizza plate and bake 5 min.  Mix salsa and burrito beans to desired consistency, adding more taco seasoning to taste.
2. Remove crust from oven, spread with salsa/bean mixture.  Scatter cheese over all.  
3. Reduce oven to 400, bake pizza 10-15 min.  Remove from oven, serve with ripped greens and sour cream.  

Red Red

Original recipe from Africa on the Blog and Healthier Steps.

This is another Ghana recipe near and dear to Mark's heart.  I've taken liberties to suit it to my taste and ingredients.

Ingredients:

• 1 plantain per person
• 1 T oil (palm oil preferred) 
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 c (1 can) diced tomatoes
• 1/2 t ginger
• 1/2 t bouillon 
• salt and pepper to taste 
• cayenne pepper to taste
• 3 c cooked black eyed peas (2 cans)

Directions:

1. Preheat oven to 425* F. Spray a baking sheet with palm (or other) oil. 
2. Peel plantains with a knife and slice 1/2 inch thick, arranging on baking sheet. Spray tops with extra oil.
3. Bake 10 minutes, flip each slice, and bake 10 minutes more. Meanwhile, prepare the beans.
4. In a large frying pan over medium heat, heat 1 T palm oil.  Saute onion and garlic.  
5. Add remaining ingredients except beans and simmer 10 min.
6. Add beans and simmer until thickened and flavors blend, 5-10 min.
7. Serve over baked plantains.

Minestrone

Pictured: minestrone made with kale and carrots from our garden.

Original recipe from My Recipes.

Ingredients:

• 1 T oil
• 4 carrots, chopped
• 4 celery stalks, chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 6-8 c water or broth
• 2 cans diced tomatoes
• 1 t Italian seasoning
• 1 c dry macaroni noodles
• 1 c shredded greens
• 3 c cooked white beans (2 can)
• salt/pepper to taste
• Parmesan to taste

Directions:

1. In a medium/large saucepan over medium heat, heat oil.  Saute carrots, celery, onion, and garlic.  
2. Add water, tomatoes, and seasoning and bring to a simmer.  Stir in pasta, greens, and beans.  Simmer 10-12 minutes or until pasta has reached desired consistency.  
3. Serve each portion topped with Parmesan cheese.

Sweet Potato Hash

Original recipe from He Speaks in the Silence.

Great for breakfast or dinner!

Ingredients:

• 1 T oil
• 1 sweet potato per person, chopped or shredded
• 1/4 c salsa per person (or to taste)
• 1/4-1/2 c cooked black beans per person
• salt to taste
• pepper to taste
• cayenne pepper to taste

Directions:

1. In a large frying pan over medium heat, heat oil.  Add sweet potato, saute with lid 10 min.  Remove lid, add salsa and spices.  Saute 5-10 min more, until desired consistency is reached.  Add black beans  and heat through.
2. Serve with with fried eggs and/or toast.

Warm White Bean Dip

Pictured: warm white bean dip on toast.

Original recipe from Crescent Dragonwagon.

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 1/2 t rosemary
• 3 c (2 cans) cooked white beans
• 1 t apple juice concentrate
• 1/8 t cayenne, or to taste
• 1-2 t salt
• pepper to taste

Directions:

1. Preheat oven to 350 (for optional warm dish). 
2. In a medium skillet over medium heat, heat oil.  Saute onions, garlic, and rosemary.
3. Scrape mixture into a food processor and add remaining ingredients.  Pulse until smooth.  Serve cool or continue to next step.
4. Grease a 9x9 baking or pie dish and smooth bean mixture into dish.  Bake until hot, 20-25 min.  Serve with olives, vegetables, pitas, or chips.

Ultimate Quesadillas

Original recipe from me.

Quesadillas are a great place to hide extra nutrients while simultaneously pounding in the flavor.  :)

Optional Ingredients (besides two tortillas and cheese to taste per person):

• cooked black beans
• cooked chicken
• taco beef
• best burrito beans 
• salsa
• chips (for a crunch-wrap supreme)
• guacamole
• greens

Directions:

1. Heat a large frying pan over medium heat.  Place tortilla in pan, sprinkle with cheese and desired toppings.  Top with remaining ingredients.  After 3-5 min, use care when flipping.  Serve with salsa.  

Winter White Bean Soup

Pictured: bean soup starter served in roasted acorn squash (with Cornish game hen).

Original recipe from Animal Vegetable Miracle.

This is the perfect starter to keep frozen in meal sizes for a last minute dinner.  Served hot with some crunchy toast, this is my current favorite cold weather comfort.

Ingredients:

• 1 1/2 c dry white beans, soaked and drained
• 6 cloves garlic
• 2 t thyme
• 2 t sage
• 2 t rosemary
• 2 t salt

Directions:

1. In a large saucepan, combine all ingredients and cover amply with water.  
2. Bring to boil over medium heat and simmer until beans are done, adding more water if necessary.
3. Freeze in 1- or 2-cup increments to be mixed with vegetables for a quick soup, or serve in roasted squash halves.  

White Bean Soup

Pictured: white bean soup and saltines.

Original recipe from Budget Bites.

Ingredients:

• 1 T olive oil
• 1/2 onion, chopped
• about 4 large carrots, chopped
• about 4 stalks celery, chopped
• 2 garlic cloves, minced
• 1 1/2 c white beans, cooked (1 can) or a meal starter of winter white bean soup
• 1-2 c water
• 1/2 t rosemary
• 1/4 t thyme
• 1/4 t paprika
• 1/2 t salt (or more to taste)
• pepper to taste

Directions:

1. In a medium pan over medium heat, pour olive oil.  Add onion, celery, and carrot, saute 5 min.  Add garlic and saute a minute more.
2. Add beans and water to desired consistency.  If using winter white bean soup, no spices are necessary.  If using plain cooked beans, add the spices listed above.  Simmer 15-20 min, adding more water to desired consistency.  
3. Serve with hot rolls or crackers on a cold day.
4. Also try the slow cooker version.

Bean Broccoli Soup

Pictured: bean broccoli soup with black beans and cauliflower.

Original recipe from Whole Living.

Ingredients:

• 2 T olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 3-4 c chopped fresh or frozen broccoli (or broccoli/cauliflower mix)
• 1 1/2 c white or black beans, cooked (1 can)
• 2 1/2 c broth
• salt/pepper to taste

Directions:

1. In a medium pan over medium heat, heat oil.  Saute onion 5 min, add garlic and saute 1 min more.  
2. Add remaining ingredients, simmer until heated through.

Chili Beans

Original recipe from All Recipes.

Ingredients:

• 1 T olive oil
• 1 onion, chopped
• 1  bell pepper, chopped
• 2-3 celery stalks, chopped
• 2 cloves garlic, minced
• 2 cans diced tomatoes with juice
• 2 c dry beans of choice, cooked OR 3 cans beans (we use half black, half pinto)
• opt: browned ground beef or venison
• 2 T chili powder
• 1 T bouillon
• 1 T cocoa powder
• 1 T worcestershire sauce 
• 1/2 t pepper
• salt to taste
• spash of red wine vinegar
• 1 c water, opt

Directions:

1. Heat olive oil in a large pot over medium heat.  Saute onion, pepper, and celery five min.  Add garlic and saute 1 min more.  
2. Add remaining ingredients except water.  Bring to a boil, reduce to low heat and simmer 1-2 hours.  Add water as necessary.  
3. Serve with tortilla chips, cheese, and/or cornbread.  Also serve on top of baked potatoes. 

Black Bean Cilantro Salsa

Original recipe from All Recipes.

Perfect for a hot summer dinner.  Little prep, little clean-up, and no heat.  :)

Ingredients:

• 1 c cooked black beans (1 can)
• 3 c corn (2 cans)
• 3 c diced tomatoes (2 cans)
• 1 onion, chopped (preferably red or sweet onion)
• 1 bunch cilantro, chopped
• 1/4 c lemon juice 
• 1/2 t garlic salt, or more to taste
• 1/4 t cayenne pepper and/or black pepper

Directions:

Combine all ingredients in a large bowl.  For best results, chill 1 hour before serving.  Serve with chips or as a salad over chilled quinoa, greens, or rice. Also goes well over a fried egg.