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Italian Bean Soup Recipe

October 3rd, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2tablespoonsolive oil
  2. 1mediumonion
  3. 1mediumtomato, seeded, chopped
  4. 1 (15 ounce)cancannellini beans, -do not drain(or white kidney beans)
  5. 1 (32 ounce)boxchicken broth
  6. salt and pepper
  7. gratedparmesan cheese

DIRECTIONS

  1. Saute onion in olive oil until just beginning to brown.
  2. Add tomato and cook until tender.
  3. Add chicken broth and beans (do not drain).
  4. Cook for 20 minutes or until to desired temperature. Place in serving bowls and dust with grated cheese.

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Tuna, Cannellini Bean, and Cherry Tomato Main Dish Salad Recipe

September 30th, 2014 by alice  Tags: , , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (7 ounce)cantuna, drained and flaked
  2. 1 (15 ounce)cancannellini beans, drained and rinsed
  3. 1cup halvedcherry tomatoes
  4. 1bunchscallions, diced finely
  5. 8cupslettuce, of your choice
  6. 4cloves mincedgarlic
  7. 3/4cupbasil
  8. 2tablespoonsolive oil
  9. 3tablespoonsred wine vinegar
  10. 1tablespoonbalsamic vinegar
  11. salt and pepper, to taste

DIRECTIONS

  1. Mix together oil and vinegars in large salad bowl.
  2. Season with salt and pepper to taste.
  3. Add beans, tuna, scallions, tomatoes, basil, and garlic, and mix well.
  4. Add lettuce and toss well, before serving.

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Sweet-sour Bean Salad Recipe

September 26th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (1 lb)cans slicedgreen beans, rinsed and drained
  2. 1 (1 lb)cangarbanzo beans, rinsed and drained
  3. 1 (3 ounce)jardiced pimentos
  4. 1red onion, sliced into thin rings
  5. 1garlic clove, crushed
  6. 1teaspoonsalt
  7. 1/2cupcider vinegar
  8. 1/4cuptarragon vinegar
  9. 2/3cupsugar
  10. 1/2cupsalad oil
  11. pepper

DIRECTIONS

  1. Combine beans with pimento and thinly sliced onion.
  2. Combine crushed garlic and salt with next five ingredients in a leakproof container with lid; shake until well blended. Pour over salad.
  3. Cover and marinate overnigt or several days, stirring occasionally- flavor seems to improve. Time does not include chill time.

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Black Bean and Spinach Lasagna Recipe

September 26th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 9lasagna noodles
  2. 15ouncesricotta cheese
  3. 10ouncesfrozen chopped spinach, thawed and squeezed dry
  4. 3/4teaspoondried basil
  5. 3/4teaspoondried oregano
  6. 1/4teaspoonsalt
  7. 1/4teaspoonblack pepper
  8. 1egg
  9. 1/2cup choppedonions
  10. 1/2cup choppedbell peppers(I use red or orange)
  11. 2garlic cloves, minced
  12. 1/4teaspooncrushed red pepper flakes (optional)
  13. 15ouncesblack beans
  14. 16ouncesrefried black beans
  15. 15ouncestomato sauce
  16. 8ouncesmozzarella cheese, shredded
  17. 1/4-1/3cupparmesan cheese

DIRECTIONS

  1. Preheat oven to 350°F
  2. Lightly grease a 13 x 9 inch baking pan and set aside.
  3. Bring a large pot of lightly salted water to a boil and cook noodles until al dente, according to package directions.
  4. While water is coming to a boil, in a small bowl, blend the ricotta, spinach, basil, oregano, salt, pepper and egg.
  5. Spray a large skillet with cooking spray or use a tsp or so of oil and heat over medium heat.
  6. Saute onion, bell pepper, and garlic until tender.
  7. Add red pepper flakes if using and cook for 1 minute.
  8. Stir in beans, refried beans, and tomato sauce and cook until heated through.
  9. Spread about 1/4 cup of sauce on bottom of baking dish and top with three lasagna noodles. Layer ricotta mixture, sauce and mozzarella cheese; repeat two more times, ending with cheese. Top with parmesan cheese.
  10. Bake 45 minutes. Let stand 10 minutes before serving.

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Hearty Whole Mung Bean Soup Recipe

September 24th, 2014 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2cups wholemung beans, picked over, washed, and drained
  2. 4cupswater
  3. 4garlic cloves, finely minced
  4. 2chilies, finely chopped(seeds removed, if desired)
  5. 1/2onion, finely chopped
  6. 2tablespoonsolive oil
  7. 3cupschicken stock
  8. 2cupscooked ham, diced
  9. 10ouncesfrozen spinach(thawing is not necessary)
  10. salt and pepper, to taste(I don’t find it needs any)
  11. Tabasco sauce, passed at table (optional)

DIRECTIONS

  1. Place beans in a large pot and add 4 cups water; bring to a boil.
  2. Reduce heat to a simmer and cook for approximately 30 to 40 minutes, or as long as needed until the marjority of the beans pop their skins and the water is absorbed (if your water cooks out and the beans are not cooked, simply add more water as needed and continue cooking until beans burst; it is better to overcook than undercook, but in any event, continue cooking until the water is all absorbed).
  3. Meanwhile, saute garlic, chilis and onion in olive oil until the onion softens, about 5 minutes; set aside.
  4. When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.
  5. Add the onion mixture, ham, and spinach to the pot; reduce heat and simmer for 15 minutes.
  6. Season with salt and pepper, if desired, and serve.

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