1 can (16-oz) kidney beans, rinsed and drained
1 can (16-oz) pork and beans, undrained
1 can (15-1/2 oz) great northern beans, rinsed and drained
1 can (15-oz) black beans, rinsed and drained
1 medium onion, chopped
1/3 cup packed brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon lemon juice
1/2 to 1 teaspoon hot pepper sauce
1/4 teaspoon each: basil, dried, oregano, ground cumin, garlic powder, onion powder and pepper
3 bacon strips, cut into 2″ pieces
In a bowl, combine beans.
In other bowl, combine onion, sugars, salt. Lemon juice, hot pepper sauce and seasonings. Stir into beans.
Pour into greased 2-qt baking dish. Top w/bacon pieces. Bake, uncovered, at 350 degrees for 1 hr or until heated through.
2 center-cut bacon slices
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon paprika
1/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
2 1/2 cups fat-free, lower-sodium chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain 2% reduced-fat Greek yogurt
4 lemon wedges (optional)
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.
Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.
2 cups (8 ounces) uncooked rotini pasta
1 cup frozen sweet corn
1 jar (16 ounce) medium garlic cilantro salsa
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can (15 ounce) black beans, drained and rinsed
1 can (2.25 ounce) sliced ripe olives, drained
Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain and rinse with cold water.
In a large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
Cover and refrigerate at least 2 hours before serving.
\4 cups dry pinto beans
1/2 cup dried chopped onion
1/4 cup dried chopped green pepper
1 tablespoon granulated garlic
2 teaspoons dried red chili pepper
1 tablespoon salt
1 tablespoon ground cumin
Freshly ground pepper to taste
Sort through beans, discarding any dirt clumps or shriveled beans. Rinse them, drain well and spread on paper towels. Allow to dry for at least 2 hours, preferably overnight.
Mix with remaining ingredients and store at room temperature in airtight container.
To make the beans, shake container to recombine the mix. Allowing about 1/2 cup mix per serving, put beans in medium pan and cover them with cold water. Bring to a boil and let bubble gently for 10 minutes, to release the toxins in the beans. Then reduce heat, cover pan partially and cook at a gentle bubble for several hours, until very tender.
Mash slightly and serve in a warm tortilla, use as a dip or serve as a side dish all by itself.
2 cups small seashell pasta
1/3 cup Italian-style salad dressing
salt to taste
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
3 tomatoes, chopped
1 1/2 tablespoons ground cumin
1/2 tablespoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried red pepper flakes (optional)
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse pasta in cold water.
Place in a large mixing bowl and add dressing and salt; mix well.
Combine pinto beans and black beans in a colander; rinse with cold water and add to pasta. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, dried red pepper flakes and salt and pepper to taste; toss lightly.
1 1/4 cups dried cannellini beans (1/2 pound), soaked overnight or quick-soaked and drained
1 head escarole (1 pound), cored
1/4 cup extra-virgin olive oil
1 small celery rib, finely chopped
1 whole bay leaf
1 16 ounce can whole tomatoes, chopped, juices reserved
2 tablespoons chopped parsley
1 clove garlic, thinly sliced
1 teaspoon chopped marjoram
1/4 teaspoon crushed red pepper
Grilled peasant bread, for serving
In a medium saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until tender, about 2 hours. Keep adding water as necessary so the beans are always submerged in 1 inch of water. Remove them from the heat and season with salt.
Meanwhile, in a large saucepan of boiling salted water, cook the escarole for 3 minutes. Drain and coarsely chop.
Heat the olive oil in a large saucepan. Add the celery and bay leaf and cook over low heat until the celery is softened, about 5 minutes. Add the beans, their cooking liquid, tomatoes and their juices and simmer over moderate heat for 3 minutes. Add the escarole and simmer for 5 minutes. Discard the bay leaf.
Season with salt and stir in the parsley, garlic, marjoram and crushed red pepper. Add a piece of grilled bread to each bowl, ladle in the soup and serve.
Note: Quick-Soaking for Dried Beans Rinse the beans, then transfer to a saucepan and cover with water. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour; drain.
1 lb navy beans, soaked overnight
2 cups chopped smoked ham, about 8 oz
1 large onion, chopped
3 ribs celery, thinly sliced
3 carrots, peeled and thinly sliced
1 – 14 1/2 oz can petite diced tomatoes with chipotle or jalapeno pepper
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1 – 5 oz bag baby spinach
6 cups water
Coat slow cooker bowl with nonstick cooking spray.
Drain beans and add to slow cooker bowl. Stir in 6 cups water, ham, onion, celery, carrots, tomatoes and thyme. Cover and cook on LOW for 10 hours.
Remove 2 cups of the soup, puree and return to slow cooker. Add salt and pepper; gradually add spinach and stir until wilted.