May 1st, 2008 by alice
Tags: Bean, Kielbasa, Soup
INGREDIENTS
- 2 (14 1/2 ounce)cansbeef broth
- 1/2cupwater
- 1largepotato, peeled and diced
- 2carrots, peeled and thinly sliced
- 2stalkscelery, thinly sliced
- 1/2cup dicedyellow onions
- 16ounceskielbasa, thinly sliced
- 2 (11 1/2 ounce)cans campbell’sbean with bacon soup
- black pepper, season to tatse
DIRECTIONS
- In a kettle or Dutch Oven, add broth, water and vegetables.
- Bring to a boil; reduce heat, and simmer for 10 minutes.
- Add both cans of soup, and the sliced Kielbasa.
- Season with black pepper.
- Heat through, and serve.
- Note: When adding carrots, I added 1 cup of sliced baby carrots, and I substituted Hillshire Farm Smoked Sausage for the Kielbasa.
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April 26th, 2008 by alice
Tags: Bean, Pinto, Tacos
INGREDIENTS
- 8taco shells
- 1 (15 ounce)canpinto beans, rinsed and drained
- 1/2cuptomato sauce
- 1 (4 ounce)cangreen chilies, drained
- 1teaspoonchili powder
- 1/4teaspoonoregano
- 1/4teaspoonground cumin
- 1onion, diced
- 1avocado, diced
- 1 1/2cupslettuce, shredded
- 1tomato, chopped
- 1/2cupcheddar cheese, grated
DIRECTIONS
- Heat taco shells.
- In a mediun saucepan combine beans, green chili, tomato sauce and spices.
- Bring to a boil and reduce heat.
- Simmer, un-covered, 5 minutes. Stirring occasionally.
- Mash beans slightly if desired.
- Spoon into taco shells and top with lettuce, onion, avocado, cheese and tomatoes.
- Serve with salsa.
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April 12th, 2008 by alice
Tags: Bean, Salsa, Zesty
INGREDIENTS
- 2 (14 1/2 ounce)cansdiced tomatoes with green chilies
- 1 (15 ounce)canwhite corn
- 1 (15 ounce)canblack beans
- 1 (15 ounce)canblack-eyed peas
- 1bunchgreen onions, finely chopped
- 1mediumred onion, finely chopped
- 3/4 (16 ounce)bottle zestyItalian salad dressing
DIRECTIONS
- In a big colander drain and rinse the black beans and black eyed peas.
- Drain the corn and both cans of tomatoes on top of the beans and peas.
- Pour these ingredients into a big bowl and add the onions and dressing.
- Stir until well mixed and refrigerate overnight to allow the flavors to blend.
- Enjoy on tortilla chips, tacos, eggs etc.
- Will keep in the fridge for up to 2 weeks.
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April 8th, 2008 by alice
Tags: Bean, Cannellini, Dip
INGREDIENTS
- 1 (200 g)cancannellini beans
- 1spring onion, chopped
- 2tablespoonscashew nuts paste
- 1/2teaspooncitric acid
DIRECTIONS
- Place beans,chopped spring onions, cashew nut paste and citric acid in food processor and process until smooth.
- Enjoy!
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April 7th, 2008 by alice
Tags: Bean, Chili, Four
INGREDIENTS
- 1 (15 ounce)canblack beans
- 1 (15 1/2 ounce)canchili beansor red beans
- 1 (15 1/2 ounce)cankidney beans, drained
- 1 (15 ounce)canpinto beans, drained
- 1 (14 1/2 ounce)candiced tomatoes
- 1 (14 1/2 ounce)canbeef broth
- 1green pepper, diced
- 1mediumonion, diced
- 2garlic cloves, minced
- 2lbsground beef
- 2tablespoonschili powder
- 2tablespoonsMrs Dash southwest chipotle seasoning mix
- 1/4teaspooncinnamon
- 1/8teaspoonnutmeg
- 1/4cuptaco seasoning
- 1/4teaspoonfresh coarse ground black pepper
- 1/2teaspoonsalt
DIRECTIONS
- Brown beef with onions, green peppers, garlic, and taco seasoning until meat is cooked through and onions are clear.
- Place cooked beef mixture in crockpot.
- Add all canned items, ending with the broth.
- Add the spices and mix through lightly.
- Cover and cook on low for 5-6 hours.
- If not using a crockpot, place all in large Dutch oven, and simmer for at least 1 hour over low heat.
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