Bean Recipes

bumpin' for beans

Chick pea salad:
I use dried chick peas and cook them in the slow cooker. then let them cool (but by all means used canned)
green peppers
roasted red peppers
cucumber
red onion
garlic
cilantro
White vinegar
olive oil
s&p

Roasted chick peas:
i think dried chick peas make better roasted chick peas then canned ones
i cook the dried chick peas in the crock pot and when cooled
i add olive oil garlic powder, smoked paprika s&p
bake them at 400 till crispy.. such a tasty snack.

Wow, BUMP for later. YUMMMM

Bump!

I'm not a vegan, but I LOVE this recipe! http://www.theppk.com/2011/12/hottie-black-eyed-peas-with-ginger-sweet-potatoes-apples/

I usually have it with brown rice or polenta with a little cheese in it. It reheats really well. I made it one time with bacon, but honestly I felt like the smoked paprika did just as good of a job of bringing smokiness to the recipe without so many calories.

After she posted it on her website, she also included it in her Appetite for Reduction book, which is where I got this nutrition info. One serving (1/6 of the recipe of the bean/collards mixture only) is: 210 calories, 2g fat, 38g carbs, 13g protein, 11g fiber, 120% vitamin A, 90% vitamin C, and 25% iron.

I've also made the first recipe that was posted and can vouch that it's really good!

This soup tastes and FEELS good. You can actually feel it going into your cells and making you healthy.

Terrific Tuscan Vegetable Soup
by Ellie Krieger
[my own recommendations in [ ]

One 15.5 oz can cannellini or other small white beans, preferably low-sodium, drained and rinsed

1 Tb. olive oil

1/2 large onion, diced about 1 cup

2 medium carrots diced about 1/2 cup [I use 1 cup]

2 stalks celery, diced (about 1/2 cup) [I include the tops]

1 small zucchini diced about 1 1/2 cups

1 clove garlic, minced, about 1 tsp.

1 Tb. chopped fresh thyme or 1 tsp. dried [fresh tastes best but dried is still good]

2 tsp. chopped fresh sage or 1/2 tsp. dried [fresh tastes best but dried is still good]

1/2 tsp. salt, plus more to taste

1/4 tsp. freshly ground black pepper, plus more to taste

4 cups low-sodium chicken or vegetable broth [ I like chicken stock]

One 14.5 cab, no salt added diced tomatoes with their juices [I like the added flavor of using canned fire roasted tomatoes]

2 ounces baby spinach leaves, (2 cups lightly packed), chopped

1/3 cup freshly grated Parmesan cheese (optional)

In a small bowl, mash half of the beans with a masher or back of a spoon, set aside. [I prefer not to smash the beans bc I like the clearer broth & texture but both ways are good.]

Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. [ It takes me more like ten minutes]

Add the broth & tomatoes and bring to a boil.

Add the mashed and whole beans & the spinach leaves; cook until the spinach is wilted about 3 minutes more. [I always let it simmer a bit longer]

Yield 6 servings. Per serving: 143 calories, 20g carb, 8g protein, 4 g fat (0.5g saturated,) 5 g fiber, 0mg cholesterol, 323 mg sodium. [ Although I eat low sodium, I found using all low sodium beans, tomatoes and stock or broth a bit too low sodium in flavor, so I use regular fire roasted tomatoes.]

bump

Thanks everyone, so many great ideas!!!

Oh these all sound tasty. I don't have a lot of bean recipes but I do like to make chili using beans and rice instead of ground beef. I just get a low sodium chili seasoning packet and then just use the directions on the back, but instead of beef use rice (brown) and beans.