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Triple Bean Cheesy Sweet Potato Casserole Recipe

March 29th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2lbssweet potatoes, peeled and thinly sliced(about 4 sweet potatoes)
  2. 19ounceschickpeas, rinsed and drained
  3. 19ounceswhite beans, rinsed and drained
  4. 19ouncesred kidney beans, rinsed and drained
  5. 1/2cupgreen peppers, finely diced
  6. 1mediumonion, chopped
  7. 2garlic cloves, minced
  8. 1/4-1/2teaspoonchili powder
  9. 1/8-1/4teaspooncayenne pepper
  10. 1/8teaspoonground pepper
  11. 2cupslow-fat cheddar cheese, shredded

DIRECTIONS

  1. In a microwave safe bowl, cook sweet potato slices until almost completely or completely cooked.
  2. Spray a 4 qt casserole with non-stick spray (I use a 9×13 glass baking dish).
  3. Combine chick peas, white beans, kidney beans, green pepper, onion, garlic, chili powder, cayenne and ground pepper.
  4. Layer 1/3 of the potato slices on bottom of casserole dish.
  5. Spread 1/2 bean mixture over top; sprinkle with 1/3 of the cheese.
  6. Repeat layering.
  7. Place remaining layer of potato on top, sprinkle with last 1/3 of cheese.
  8. Bake at 350 F uncovered for 25-35 minutes, until bubbly and hot.

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Barley Bean Salad Recipe

March 28th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupscanned black beans
  2. 1 1/2cupscanned kidney beans
  3. 1 1/2cupsbarley(not quick-cooking)
  4. 9tablespoonsfresh lemon juice
  5. 2tablespoonsdijon-style mustard
  6. 3/4cupolive oil
  7. 1cup choppedred onions
  8. 1/2cuppine nuts(toasted lightly)
  9. 1/2cup choppedparsley

DIRECTIONS

  1. To prepare the salad.
  2. In a large saucepan combine the barley with 6 cups boiling salted water and simmer it, covered, for 45 minutes, or until it is cooked but still al dente. Drain barley in a colander, rinse, and drain well.In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream and whisk the dressing until it is emulsified.In a large bowl combine the black beans, kidney beans, the barley, and the onion, add the dressing, and toss the salad until it is combined well.The salad may be prepared up to this point 1 day in advance and kept covered and chilled.Add parsley, pine nuts and salt and pepper to taste, and toss the salad until it is combined well.Serve the salad chilled or at room temperature.

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Fast Four-bean Vegetarian Chili Recipe

March 27th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 2cups choppedonions
  3. 4garlic cloves, minced
  4. 3cupswater, divided
  5. 1cupred wine
  6. 2tablespoonssugar
  7. 2tablespoonschili powder
  8. 1tablespoonground cumin
  9. 2 (14 1/2 ounce)cansdiced tomatoes, undrained
  10. 1 (15 ounce)cangarbanzo beans, rinsed and drained
  11. 1 (15 ounce)canblack beans, rinsed and drained
  12. 1 (15 ounce)cankidney beans, rinsed and drained
  13. 1 (15 ounce)cancannellini beansor otherwhite beans, rinsed and drained
  14. 1 (6 ounce)cantomato paste
  15. 1/2cup shreddedlow-fat cheddar cheese

DIRECTIONS

  1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 2 cups water, 1 cupwine and the next 8 ingredients (through cannellini beans), stirring to combine.
  2. Combine remaining cup of water and tomato paste in a bowl, stiring with a whisk until blended. Stir tomato paste mixture into beans. Bring to a boil; reduce heat and simmer 5 minutes or until heated through.
  3. Top each serving with shredded cheese and other condiments as desired.

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Red Bean Stew With Pasta (Pasta Fagioli) Recipe

March 25th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1 1/2cups slicedfresh mushrooms
  3. 1cup slicedcarrots
  4. 1 1/2cupswater
  5. 1/4teaspoonblack pepper
  6. 1 (15 ounce)cankidney beans, rinsed and drained
  7. 1 (14 1/2 ounce)candiced tomatoes, undrained
  8. 1 (14 ounce)can less sodiumbeef broth
  9. 1cup uncookedpenne pasta
  10. 2tablespoons preparedpesto sauce
  11. 1/4cup gratedfresh parmesan cheese

DIRECTIONS

  1. Heat olive oil in a dutch oven over medium-high heat. Add mushrooms and carrot; saute 4 minutes.
  2. Stir in water and the next 4 ingredients (through broth). Cover, bring to a boil.
  3. Stir in pasta: cook, uncovered, for 11 minutes or until pasta is done.
  4. Stir in pesto; sprinkle each serving with cheese.

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Mediteranian Tuna and White Bean Salad Recipe

March 25th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (3 7/8 ounce)canwhite beans
  2. 1 (3 7/8 ounce)cantuna
  3. 1 (3 7/8 ounce)canblack olives
  4. 2minced garlic cloves
  5. 2red peppers
  6. 4tablespoonsolive oil
  7. 1sprigparsley(to garnish)
  8. seasoning

DIRECTIONS

  1. combine beans, tuna, olives.
  2. Place peppers under broiler, broil till charred. Let cool and peel off skin. Chop into pieces and add to bean mixture.
  3. In a small bowl combine oil, garlic and seasoning to taste.
  4. Pour dressing over salad, top with parsley and serve.

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