September 1st, 2010 by alice
Tags: Bean, Green, Salad
INGREDIENTS
- 1teaspoonsalt
- 1garlic clove
- 1tablespoonsesame oilor walnut oil
- 1tablespoonbalsamic vinegar
- 25green beans
DIRECTIONS
- Place the salt in the middle of a plate.
- Crush garlic and mix into salt.
- Add oil and vinegar and mix in also.
- Cook beans until just tender and plunge them into cold water.
- Place beans on top of dressing
- Toss and sprinkle with sesame seeds or walnuts.
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August 20th, 2010 by alice
Tags: Bean, Black, Soup
INGREDIENTS
- 1tablespoonolive oil
- 1/2cup dicedcelery
- 1/2cup mincedonions
- 1/4cup dicedgreen bell peppers
- 3tablespoons choppedcarrots
- 1tablespoon mincedgarlic
- 1 1/2teaspoonsground cumin
- 1teaspoondried oregano
- 1teaspoonchili powder
- 1/4teaspoonfresh ground black pepper
- 2cupsvegetable broth
- 1cupwater
- 3 (15 ounce)cansblack beans, rinsed and drained
- slicedgreen onions (optional)
DIRECTIONS
- Heat oil in a large saucepan over medium heat. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally.
- Add garlic and the next 4 ingredients (through black pepper); saute 3 minutes.
- Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
- Puree soup with blender or immersion blender.
- Garnish with sliced green onions, if desired.
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August 3rd, 2010 by alice
Tags: Bean, Black, Lasagna
INGREDIENTS
- 9lasagna noodles(8 ounces)
- 2 (15 ounce)cansblack beans, rinsed and drained
- nonstick cooking spray
- 1/2cup choppedonions
- 1/2cup choppedgreen sweet peppers
- 2garlic cloves, minced
- 2 (15 ounce)canslow-sodium tomato sauce or tomato sauce, with seasonings
- 1/4cup snippedfresh cilantro
- 1 (12 ounce)containerlow-fat ricotta cheese
- 1 (8 ounce)packagereduced-fat cream cheese(Neufchatel)
- 1/4cuplight sour cream
- tomatoes, slices (optional)
- fresh cilantro leaves (optional)
DIRECTIONS
- 1. Cook noodles according to package directions; drain. Mash one can of the beans; set aside.
- 2. Lightly coat a large skillet with cooking spray; add onion, green sweet pepper, and garlic. Cook and stir over medium heat until tender but not brown. Add mashed beans, unmashed beans, tomato sauce, and snipped cilantro; heat through.
- 3. In a large bowl combine cottage cheese, cream cheese, and sour cream; set aside. Spray a 3-quart rectangular baking dish with nonstick coating. Arrange three of the noodles in the dish. Top with one-third of the bean mixture. Spread with one-third of the cheese mixture. Repeat layers twice, ending with bean mixture. Reserve the remaining cheese mixture.
- 4. Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Dollop with reserved cheese mixture. Let stand for 10 minutes. Garnish with tomato slices and cilantro, if desired. Makes 8 servings.
- Make-Ahead Tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.
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July 18th, 2010 by alice
Tags: Bean, Green, Stew, Tomato
INGREDIENTS
- 1 1/4lbsgreen beans, trimmed
- 1 1/4cupswater
- 1/4teaspoonpepper
- 2largetomatoes, coarsely chopped
- 1/2teaspoondried thyme
- 6green onions, thinly sliced
DIRECTIONS
- Cut the green beans into 2 inch long pieces.
- In a large saucepan over high heat, bring the beans, water and pepper to a boil.Reduce heat to low, cover and simmer for 10 minutes.
- Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender.
- Top each serving with remaining green onions and serve.
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June 18th, 2010 by alice
Tags: Bean, Black, Corn, Rachael, Rays, Salad
INGREDIENTS
- 1 (14 1/2 ounce)canblack beans, rinsed and drained
- 2cupsfrozen corn kernels
- 1smallred bell pepper, seeded and chopped
- 1/2red onion, chopped
- 1 1/2teaspoonsground cumin
- 2teaspoonsTabasco sauce
- 1lime, juice of
- 2tablespoonsextra virgin olive oil
- salt and pepper
DIRECTIONS
- Combine all ingredients in a bowl.
- Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.
- The corn will place a quick chill on this easy side-salad as it defrosts–no need to refrigerate!
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