South of the Border Beans

South of the Border Beans

2 T. Canola oil

1 large onion, diced

1 large red or green bell pepper, diced

2 cloves garlic, minced (or 1/4  t. garlic powder)

*15 oz. can low-sodium red beans (any variety you like- I usually have kidney on hand)

*15 oz. can  white beans (pref. low sodium, but they are harder to find than red or black)

*2 - 15 oz. cans low-sodium black beans

28 oz. canned, diced tomatoes

2 cups frozen corn (may use canned – drain first)

1 1/2 t. chili powder

1 1/2 t. cumin

1/2 C. fresh cilantro, chopped (optional)

Cooked plain white or brown rice.

In a large soup pot, sauté onion, pepper and garlic until soft (about 10 minutes).  Drain and rinse all cans of beans and (corn if using canned).  Add beans, corn and spices to pot and stir to combine.  Heat to simmering.  Stir in cilantro.  Serve over rice with a sprinkle of grated cheese, and your favorite corn chips on the side.

This recipe makes enough for two meals for a family of 4-6 people.  I always freeze half for another time.  Keeps well in freezer for a few weeks.  Thaw in fridge overnight for best results, but it will thaw in the microwave on defrost. Stir frequently. 

*  You can also prepare this recipe using dried beans.  You will need 2/3 cup each of dry white and red beans, and 1 1/3 C. of dry black beans.  Sort and rinse the beans, soak for 8-12 hours and drain.  Then cook the beans in a generous amount of water (may add 1 t. salt) for 2-3 hours until they are to your desired softness.  Drain the beans and prepare the recipe as directed.

Wendy's Chili

Wendy's Chili 
OP BasilPerfume

1 medium onion diced
1 green pepper diced 
2 celery stalks diced 
2 14 oz cans crushed tomatoes 
32 oz tomato sauce
1 can pinto beans
1 can kidney beans
1 can northern beans
1 pack McCormick mild chili seasoning
1 TBL chili powder
2 lbs ground chuck
Salt & pepper 

Saute onion, green pepper, & celery in a splash of oil until tender & set aside in a bowl. (I do everything in one big pot so less mess.)
Brown ground chuck & season w/ salt & pepper. 
Add all canned items, seasonings, & veggies in pot w/ meat. 
Simmer on low for 1 hour. 

Serve w/ favorite toppings. Mine are shredded cheddar & fritos. Also good: oyster crackers, hot sauce for those who like spice, extra diced raw onion. Whatever you like on your chili.

Kale and White Bean Soup

5 medium-sized red potatoes, cut into bite-sized chunks
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 14-oz can whole peeled tomatoes, diced and liquid reserved
1 14-oz can cannellini beans, rinsed
1 large bunch kale, stems removed, leaves shredded into small pieces
7 cups water
salt and pepper to taste
2 T. olive oil

1. Heat the oil in a large soup pot over medium heat.
2. Add the onions, celery, carrots and garlic and saute for about 10 minutes until softened.
3. Add the tomatoes and a dash of salt. Cook until flavors begin to caramelize.
4. Add the potatoes, beans and water. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
5. Add the kale and cook for another 2-4 minutes more, until the leaves are wilted and softened.
6. Serve hot and enjoy!

Greens n Beans

Greens 'n' Beans
Recipe courtesy Aarti Sequeira

Prep Time:15 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
Directions
Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.

Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.

Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.

Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_521618_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Savory Bean and Spinach Soup

Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber

Beans and Veggies

Just threw this together today and it was really good.  I was hoping it would come out as a bean side dish but seems to be a bit more soupy... I'm thinking of throwing in some shredded chicken and calling it tomorrow's lunch.  Next time I'll add less water for more of the bean dish I was hoping for. 

Finely chop one carrot, one zucchini, half a red pepper (and I would add some onion but DH hates onion pieces).  Really, use whatever veggies you have on hand.  Saute in a tablespoon olive oil until very soft and picking up some color.  This takes awhile but is worth it.  Add about 2-3 cloves of chopped garlic, let cook for a few mins.  Add 1T tomato paste, mix and cook another few minutes.  Add 2c. water, one stock cube (I use knorr) but any bullion cubes or even chicken broth.  Add two cans rinsed white beans, pepper to taste, a couple shakes of italian seasoning and let cook for awhile.  The beans will start to break down and thicken the sauce but you don't want it complete mush.

It was really good and actually thickened up quite a bit as it cooled.  We had grilled chicken sausage and roasted asparagus with it and it was one of the best dinners we've had in awhile. 

Navy Bean Soup

Navy Bean Soup

 

1 can (15oz diced tomatoes)

1 pound navy beans, soaked overnight

4 carrots, sliced

1 onion, chopped

1 red bell pepper, chopped

4 stalks celery, chopped

4 cloves garlic, smashed

8 cups chicken broth

2 tbsp tomato paste

1 bay leaf

1 tsp liquid smoke (optional)

1 tsp fresh cracked black pepper

 

Combine all of the ingredients in your slow cooked. Turn on high for 8-10 hours. Remove bay leaf before serving.

Easy Crockpot White Bean Chicken Chili

48 oz jar Randall great northern beans

16 oz jar salsa (I use medium when I use all pepper jack cheese or hot with pepper/Monterey jack combo) can substitue can of tomatoes with basil and oregano

8 oz pepper jack cheese, shredded

4 oz Monterey jack cheese, shredded (or *more* pepper jack instead if you want it hotter)

1 rotisserie chicken, shredded or 3-4 cups cooked chicken, shredded 

Just to clarify -  I use about 12 oz cheese total.

Put everything in a crock pot, mix and cook for 3-4 hours on high or 6-8 hours on low.

Eat quickly while keeping everyone else away from it because it is so damn good.

Carrot, Dill and White Bean Salad

Carrot, Dill & White Bean Salad Recipe

(source: Heidi at 101cookbooks.com)

I like to buy young carrots at the farmers' market - slice them slightly thicker than a banana chip for this salad.

1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon fine grain salt
1/2 cup thinly sliced shallots

more olive oil (or ghee) for cooking
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 tablespoons brown sugar (or honey)
1/3 cup sliced almonds, toasted

Combine the olive oil, lemon juice, salt and shallots in a small bowl. Stir and set aside.

In your largest skillet over medium high heat, toss the carrots with a splash of olive oil or a spoonful of ghee (I love ghee with carrots). Let them cook in a single layer - they'll give off a bit of water at first. Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned. All told, about twelve minutes.

Add the beans and dill to the skillet and cook for another five minutes, or until the beans as well heated through. If you are using beans that weren't canned you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't. If you need to add a bit more olive oil to the pan - do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the 3/4 of the lemon-olive oil mixture over the top. Toss gently. Let sit for ten minutes. Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors. Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

Serves 6 - 8 as a side.

White Bean Dip

White Bean Dip

KookingKerry via cheaphealthygood.blogspot.com

Makes 6 serving of  ¼c each
1 19-ounce can cannellini beans, rinsed and drained
1 clove garlic
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice, plus more as needed
Kosher salt
Freshly ground black pepper

Combine all ingredients in a food processor. Puree. Taste and see if you like the results. If not, add more of what's missing. Serve.

Approximate Calories, Fat, Fiber, and Price Per Serving
115 calories, 4.5 g fat, 4 g fiber, $0.28

Calculations
1 19-ounce can cannellini beans, rinsed and drained: 440 calories, 0 g fat, 24 g fiber, $0.99
1 clove garlic: 4 calories, 0.1 g fat, 0.1 g fiber, $0.05
2 tablespoons extra virgin olive oil: 239 calories, 27 g fat, 0 g fiber, $0.23
2 tablespoons fresh lemon juice: 8 calories, 0 g fat, 0.1 g fiber, $0.40
Kosher salt: negligible calories, fat, and fiber, $0.01
Freshly ground black pepper: negligible calories, fat, and fiber, $0.01
TOTAL: 691 calories, 27.1 g fat, 24.2 g fiber, $1.69
PER SERVING (TOTAL/6): 115 calories, 4.5 g fat, 4 g fiber, $0.28

Homemade White Beans

KookingKerry

1# Great Northern White Beans, sorted

3 Cloves Garlic, whole and cracked/crushed, you want it in 1 piece

1 Onion, chopped

Water

Place sorted beans in a medium pot, cover with 2 inches of cold water. Bring to a boil, turn off, cover and let sit for 1 hour.

Drain.

In a Large Pot, place drained beans, garlic, onion. Cover with 3 inches of cold water.  Bring to a boil, simmer for 1½ to 3 hours. Check every 15 minute until they are to the desired tenderness.  Drain, reserve liquid if desired or needed for recipes.

Yield: Four 16oz cans beans.

Gluten Free BBQ Chicken and White Bean Enchiladas

Rachel (Shelsi)


The Ingredients: (makes 2 9x13" baking pan, about 12 enchiladas)

• cooked & shredded BBQ chicken (you could prob just use reg chicken too)
• 1 can drained northern beans
• 3 cups chicken broth
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup white sugar
• 1 tbsp molasses
• 1 tbsp dijon mustard
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp cocoa powder
• dash cinnamon
• 3 tbsp rice flour
• soft corn tortillas
• 1-2 cups mexican style shredded cheese

The Directions:

1. Preheat oven to 400 degrees.  
2. In 2 quart saucepan over medium high heat combine broth, ketchup, apple cider vinegar, sugar, molasses, dijon mustard, chili powder, salt, garlic powder, cumin, cocoa powder, and cinnamon.  Bring to a boil, stirring occasionally, then simmer 10 minutes.  Stir frequently to help all the ingredients combine.
3. In small bowl whisk together rice flour and 1/3 cup water.  Slowly pour into chicken broth mixture, whisking constantly to prevent lumps.  Bring back to a boil, stirring constantly, until sauce thickens.  Set aside.
4. Pour a small amount of sauce in a 9x13 baking pan, just enough to cover the bottom.  This will keep your enchiladas from sticking. 
5. To assemble:  soften corn tortillas by heating them in a skillet.  I use 2 tortillas on top of each other for each enchilada as I find this keeps them from falling apart.  Once tortillas are soft, remove from skillet, pour a bit of sauce on top, add chicken and beans, then roll up and lay them seam side down in your baking pan.  
6. Once you've got your pan filled with enchiladas, pour remaining sauce over the tops, sprinkle with cheese, and bake for 15-20 minutes until cheese is melted and sauce is bubbling around the edges.  Allow to cool 5 minutes.  Serve with sour cream and guacamole.

http://glutenfree100.blogspot.com/2012/05/gluten-free-bbq-chicken-white-bean.html

Whitefish with Lemon Vinaigrette

(lottiev via Giada De Laurentiis)

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

Easy

Serves:

6 servings

Ingredients

• 8 tablespoons extra-virgin olive oil
• 3 shallots, thinly sliced
• 1 large head radicchio (about 12 ounces), coarsely chopped
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1/3 cup fish broth
• Salt and freshly ground black pepper
• 6 (5 to 6-ounce) whitefish fillets, such as tilapia
• All-purpose flour, for dredging
• Lemon Vinaigrette, recipe follows

Directions

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:

• 1/4 cup fresh lemon juice
• 1/4 cup lightly packed fresh Italian parsley leaves
• 2 cloves garlic
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Creamy Spaghetti and Beans

Creamy Spaghetti & Beans~ This was really, really good. So differant than your normal spaghetti recipe. You really do need a BIG skillet to cook it in if you don't mind a bit of a mess. I used a 12 inch skillet that's about 1 inch deep and every time I had to stir it (until the pasta really started to cook) the noodles were snapping and popping out of the pan. Or you could just break them in half. I did change it up a tad, I used homemade ham broth insted of chicken and grated parmesan cheese, other than that I followed the recipe. We will make this again.
Creamy Spaghetti and Beans
Rachel~burns_toast via ~ Rachael Ray
Risotto meets pasta e fagioli in this Tuscan classic.
Ingredients
•5 to 6 cups chicken stock
•2 tablespoons extra-virgin olive oil
•2 tablespoons butter
•1/4 pound chunk pancetta chopped into small dice
•4 cloves garlic, chopped
•1 pound spaghetti
•1 medium onion, chopped
•2 carrots, cut into a small dice
•1 fresh bay leaf
•5 to 6 sprigs fresh thyme
•1 (15-ounce) can Roman beans or small white beans (recommended: Goya brand)
•Salt and freshly ground black pepper
•1 cup dry white wine, eyeball it
•1 cup grated Parmigiano-Reggiano
•A generous handful flat-leaf parsley, finely chopped
Directions
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer.
Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay leaf and thyme, and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay leaf and thyme stems. Serve in shallow bowls and garnish with lots of parsley.

White Chicken Chili

WHITE CHICKEN CHILI
(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings