From Dom DeLuise's book Eat This: It Will Make You Feel Better
2 garlic cloves, minced
2 TBSP olive oil
1 8-ounce can tomato sauce
1 cup water (I just measure this in the tomato sauce can)
1 16-ounce can cannellini beans (or any beans you want)
1/2 pound ditalini or elbow macaroni, cooked al dente (or any pasta you want)
1/4 cup chopped, fresh parsley for garnish
freshly grated Parmesan cheese to taste for garnish
hot pepper flakes (optional)
In sauce pan, fry garlic gently in oil until golden brown. Add tomato sauce and water; simmer for 10 minutes. Add beans, cook 5 minutes more. (My boys don't like beans, so I blend the water, the tomato sauce, and the drained beans in the blender to make the whole thing smooth.)
Add pasta; stir gently, continue to simmer until flavors have assimilated. If it gets too thick, add a little more water. Sprinkle with parsley, grated cheese and hot pepper flakes, if desired.
Serve immediately, or pasta will absorb all the liquid. DeLuise suggests serving with Italian bread, which he loves to dip in the sauce.
Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts
6/16/10
1/23/10
Lincoln Town Car of Burritos
Posted by Susan in the Boonies on SL
Bean Burritos
Gourmet Today Cookbook
Makes 6 burritos
Full of beans, pepper Jack, and one of our very favorite condiments - quick Mexican pickled onions - these burritos are outrageously good. Panfrying melts the cheese and crisps the outside of the tortillas.
For Pickled Onions
2 c. water
3 T. red wine vinegar
2 T. sugar
1 medium red onion, halved lengthwise and thinly sliced crosswise
For Bean Filling
3 T. vegetable oil
5 garlic cloves, finely chopped
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
2 14 to 15 oz. cans pinto or black beans, rinsed and drained
1/3 c. water
3 scallions, finely chopped
For Assembling and Cooking Burritos:
6 (8- to 10-inch) flour tortillas
2 c. coarsely grated pepper Jack cheese (about 8 oz.)
1/3 c. finely choped fresh cilantro
1 1/2 T. vegetable oil
Accompaniments: salsa and sour cream
Prepare the Onions:
Bring water, vinegar, sugar, and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer, uncovered, until crisp-tender, about 3 minutes. Drain and cool to room temperature.
Make the Bean Filling:
Heat oil in a 12-inch skillet over moderate heat until hot but not smoking. Add garlic, cumin, salt, and pepper and cook, stirring until garlic is golden, about 1 minute. Stir in beans, coarsely mashing them with a potato masher or a large fork until combined. Add water and scallions and cook, stirring, until most of water ins absorbed, about 5 minutes. Remove from heat.
Assemble the Burritos:
Spread one sixth of bean filling across middle of 1 tortilla, leaving a 1" border at either end. Sprinkle with 1/3 c. cheese, 1 heaping T. pickled onions, and scant 1 T. cilantro. Fold ends of tortilla over filling, then roll up tightly, enclosing filling. Transfer seam side down to a plate and assemble 5 more burritos in same manner.
Cook the Burritos:
Heat 1 1/2 t. oil in a 10- to 11-inch cast-iron or other heavy skillet over moderately high heat until hot but not smoking. Add 2 burritos, seam side down and fry until lightly browned on underside, 1 to 2 minutes. Using tongs or a spatula, turn over and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then transfer to a platter and cover loosely with foil to keep warm. Fry remaining 4 burritos in 2 batches in remaining oil in same manner.
Serve with salsa and sour cream.
Bean Burritos
Gourmet Today Cookbook
Makes 6 burritos
Full of beans, pepper Jack, and one of our very favorite condiments - quick Mexican pickled onions - these burritos are outrageously good. Panfrying melts the cheese and crisps the outside of the tortillas.
For Pickled Onions
2 c. water
3 T. red wine vinegar
2 T. sugar
1 medium red onion, halved lengthwise and thinly sliced crosswise
For Bean Filling
3 T. vegetable oil
5 garlic cloves, finely chopped
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
2 14 to 15 oz. cans pinto or black beans, rinsed and drained
1/3 c. water
3 scallions, finely chopped
For Assembling and Cooking Burritos:
6 (8- to 10-inch) flour tortillas
2 c. coarsely grated pepper Jack cheese (about 8 oz.)
1/3 c. finely choped fresh cilantro
1 1/2 T. vegetable oil
Accompaniments: salsa and sour cream
Prepare the Onions:
Bring water, vinegar, sugar, and salt to a boil in a 1 qt. heavy saucepan. Add onion and simmer, uncovered, until crisp-tender, about 3 minutes. Drain and cool to room temperature.
Make the Bean Filling:
Heat oil in a 12-inch skillet over moderate heat until hot but not smoking. Add garlic, cumin, salt, and pepper and cook, stirring until garlic is golden, about 1 minute. Stir in beans, coarsely mashing them with a potato masher or a large fork until combined. Add water and scallions and cook, stirring, until most of water ins absorbed, about 5 minutes. Remove from heat.
Assemble the Burritos:
Spread one sixth of bean filling across middle of 1 tortilla, leaving a 1" border at either end. Sprinkle with 1/3 c. cheese, 1 heaping T. pickled onions, and scant 1 T. cilantro. Fold ends of tortilla over filling, then roll up tightly, enclosing filling. Transfer seam side down to a plate and assemble 5 more burritos in same manner.
Cook the Burritos:
Heat 1 1/2 t. oil in a 10- to 11-inch cast-iron or other heavy skillet over moderately high heat until hot but not smoking. Add 2 burritos, seam side down and fry until lightly browned on underside, 1 to 2 minutes. Using tongs or a spatula, turn over and fry until golden, 1 to 2 minutes more. Transfer to paper towels to drain briefly, then transfer to a platter and cover loosely with foil to keep warm. Fry remaining 4 burritos in 2 batches in remaining oil in same manner.
Serve with salsa and sour cream.
11/14/09
Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste
Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste
Bring broth to boil in a 2 qt or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.
Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.
Taco Style Lentils and Rice
From Hillbillyhousewife.com. My boys actually will eat lentils when I serve them this way!
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
3/4 cup dry lentils
3/4 cup brown rice
4 cups tap water
4 beef bouillon cubes
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
In a 2-quart saucepan bring the water to a boil. As the water is heating, add the lentils, rice, bouillon, chili powder, cumin, onion powder, and garlic powder. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as it, topped with a little cheddar cheese if desired. Or you can use it to fill burritos or tacos instead.
If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. Our favorite way to eat it is as a taco filling. If you are having a busy day and don’t have time to cook this on the stove, it can cook in the crock pot on low for about 6 to 8 hours instead. I’ve never cooked it on high, so I’m not sure how quickly it would cook that way. I suspect about 3 hours would be enough.
Black Bean and Pumpkin Soup
In a blender, puree
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
2 cans diced tomatoes with green chilies (Rotel)
1 onion
4 cloves garlic
Pour into a pot and bring to a simmer over medium high heat, adding:
2 tsp cumin
1 tsp chili powder
Stir occasionally until thickened, about 5 minutes. Stir in:
4 cans black beans, rinsed and drained
4 cups chicken broth or vegetable broth
1 29-oz. can pumpkin (NOT pumpkin pie mix)
Bring to a boil and add 1 cup brown rice.
Cover and simmer on low until rice is cooked, about 45 minutes, stirring occasionally. Garnish with lime wedges, cilantro, grated cheese.
African Sweet Potato Stew with Red Beans
2 teaspoons olive oil
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
1 1/2 cups chopped onion
1 garlic clove, minced
4 cups (1/2-inch) cubed peeled sweet potato (about 1 1/2 pounds)
1 1/2 cups cooked small red beans
1 1/2 cups vegetable broth
1 cup chopped red bell pepper
1/2 cup water
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes, drained
1 (4.5-ounce) can chopped green chiles, drained
3 tablespoons creamy peanut butter
3 tablespoons chopped dry-roasted peanuts
6 lime wedges
Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cover and cook 5 minutes or until tender.Place onion mixture in a 5-quart electric slow cooker. Add sweet potato and next 10 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender.
Spoon 1 cup cooking liquid into a small bowl. Add peanut butter; stir well with a whisk. Stir peanut butter mixture into stew. Top with peanuts; serve with lime wedges.
From Cooking Light magazine
9/4/09
Three-Bean Dal
Dal makhani is made with three kinds of dried beans and takes too long to cook for most nights--this recipe is much easier! I put the spices together in a small bowl while the beans are simmering so that I don't have to do all that measuring in a hurry at the end.
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped
Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.
Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.
Serve hot, garnished with the cilantro. Serves 6.
Recipe from The Vegan Planet
1/2 cup dried yellow split peas, picked over and rinsed
3 cups water
1 tsp tumeric
1 15oz can black beans, drained and rinsed
1 15 oz can kidney or other red beans, drained and rinsed
salt
2 tbsp corn oil (I used butter, thereby un-veganizing it)
1 med yellow onion, chopped
1 lg garlic clove, minced
2 tsp peeled and minced fresh ginger (I buy it in a jar and keep the jar in the frig)
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (use 1/4 tsp if you don't want it as spicy)
1/4 tsp ground cardamom
1 14.5 oz can diced tomatoes, drained and finely chopped (I used 1 8oz can tomato sauce)
2 TBSP cilantro, chopped
Place the split peas and water in a large saucepan. Bring to boil; add tumeric. Reduce heat and simmer, partially covered, for 20 minutes. Add the black and red beans, season with salt to taste, and simmer, uncovered, until the sauce thickens and the beans are very soft--about 20 minutes.
Heat the corn oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and ginger and cook about 30 seconds. Add the cumin coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds. Pour the contents of the skillet over the simmering bean mixture and stir well to combine. Taste and adjust seasonings.
Serve hot, garnished with the cilantro. Serves 6.
Recipe from The Vegan Planet
6/5/09
Cannellini Beans with Sauteed Kale
From The Mediterranean Vegan Kitchen
2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste
In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.
I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.
2 TBSP olive oil
1 lg onion, diced
2 large cloves garlic, minced
1 lb. kale, stems removed and coarsely chopped
2 cans cannellini beans, rinsed and drained
1/4 tsp sage
1/4 tsp oregano
Pinch cayenne pepper, or to taste
Salt and freshly ground black pepper, to taste
In large skillet, heat oil over medium heat. Saute onion and garlic until onion is translucent. Add kale, tossing and stirring until wilted and bright green, 2-4 minutes. Reduce heat to medium-low and add beans, sage, oregano, cayenne, salt & pepper. Cook, stirring often, until heated through.
I use less olive oil at the beginning and drizzle a little extra on at the end. Good with a splash of balsamic vinegar too.
4/15/09
Snobby Joes
From Ahn in Tx on the Sonlight Forums
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
1 c. uncooked lentils
4 c. water
1 TBSP olive oil
1 medium yellow onion, chopped fine
1 green pepper, diced
3 cloves garlic, minced
3 TBSP chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c. tomato paste
2-3 TBSP maple syrup
1 TBSP prepared yellow mustard
4-6 Kaiser rolls
Boil lentils in water, simmer 20 minutes. Drain & set aside.
Saute onion, pepper, and garlic in olive oil. Stir in cooked lentils, chili powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add maple syrup to taste and yellow mustard. Heat through. Turn off heat and let pot sit for 10 minutes to let the flavors meld. Eat open-faced on toasted Kaiser rolls.
Easy Tuscan Pasta
3 TBSP olive oil
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
3/4 c. coarsely chopped carrot
1/2 onion, chopped
1 (28 oz) jar garlic and onion spaghetti sauce
1/2 tsp. crushed red pepper flakes
1 (19 oz) can white beans, rinsed and drained
3 c. penne pasta, uncooked
chopped fresh parsley (optional)
In large skillet, over medium heat, saute carrot and onion in oil until tender. Add pasta sauce and crushed red pepper; heat to boiling. Reduce heat and simmer, covered, for 5 minutes. Add beans and heat through.
Meanwhile, cook pasta to al dente; drain. Spoon sauce over hot pasta; sprinkle with parsley if desired.
Serves 6
4/14/09
Vegan Bean Taco Filling
1 TBSP olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
1 onion, diced
2 cloves garlic, minced
1 bell pepper, chopped
2 cans black beans, drained and rinsed
2 TBSP corn meal
1 1/2 TBSP cumin
1 tsp paprika
1 tsp cayenne
1 tsp chili powder
1 cup salsa
Saute onion, garlic, and bell pepper in oil. Add remaining ingredients and cook over medium heat until thickened, about 10 minutes.
Quick Summer Supper
3 TBSP olive oil
1 red bell pepper, chopped
3 cloves garlic, minced
3 large tomatoes, diced (or 15 oz. can with juice)
3 c. zucchini, chopped (about 3 small)
1/2 tsp oregano
1/2 tsp thyme
15 oz. can white beans
1/4 - 1/2 c. grated Parmesan or Romano cheese
1 lb pasta (bowtie pasta is good with this) cooked to al dente
Saute pepper in oil for about 5 minutes, adding garlic during last minute. Mix in tomatoes, zucchini and spices. Cover and simmer 10 minutes. Stir in beans and heat through. Toss with pasta and top with cheese.
1 red bell pepper, chopped
3 cloves garlic, minced
3 large tomatoes, diced (or 15 oz. can with juice)
3 c. zucchini, chopped (about 3 small)
1/2 tsp oregano
1/2 tsp thyme
15 oz. can white beans
1/4 - 1/2 c. grated Parmesan or Romano cheese
1 lb pasta (bowtie pasta is good with this) cooked to al dente
Saute pepper in oil for about 5 minutes, adding garlic during last minute. Mix in tomatoes, zucchini and spices. Cover and simmer 10 minutes. Stir in beans and heat through. Toss with pasta and top with cheese.
Black Bean and Tortilla Bake
1 clove garlic, minced
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved
Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.
Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.
Let sit 10 minutes before serving.
Makes 6 servings at 4 points each.
1/2 c. chopped onion
1 c. chopped tomatoes
1/2 c. green onions, chopped
1/2 tsp chili powder
8 oz can tomato sauce
16 oz can black beans
1 TBSP cilantro
salt and pepper to taste
12 corn tortillas
8 oz low-fat cheddar cheese, 2 TBSP reserved
Preheat oven to 350 degrees F. Spray large skillet with cooking spray and saute onions, garlic, tomatoes, green onions, and chili powder. Add tomato sauce and cook 5 minutes. Stir in beans and cilantro; season with salt and pepper.
Spray a 9" square baking pan with cooking spray. Layer 4 tortillas, 1/3 cheese and 1/3 of bean mixture. Repeat 2 times. Top with reserved cheese. Bake 20 minutes, covered, then 10 minutes uncovered, until bubbly.
Let sit 10 minutes before serving.
Makes 6 servings at 4 points each.
Tig's Black Bean Chili
2 TBSP olive oil
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
1 onion, diced
1 green pepper, diced
1 lb. ground turkey (or add an extra can of beans)
16 oz. chicken or vegetable broth
1 TBSP chili powder
1 1/2 tsp cumin
3/4 tsp oregano
1/2 tsp salt
1/8 tsp pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans
2 TBSP cornmeal (at least)
6 TBSP cilantro
1 c. shredded cheddar cheese
Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans. Simmer 1 hour. Add cornmeal to thicken chili, cooking for an additional 10-15 minutes. Serve with cilantro and cheddar cheese sprinkled on top.
Grandma Alene's BBQ Beans
1 lb. ground beef
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
1 onion, minced
salt & pepper to taste
1 (31 oz) can pork and beans
1/2 c. ketchup
1 TBSP Worcestershire sauce
2 TBSP brown sugar
2 TBSP vinegar
Brown beef and onion. Drain and season with salt and pepper. Add remaining ingredients and bake, covered, for 35 minutes at 350 degrees F.
Note: These aren't inspired cuisine. They're my grandma's recipe, so they are comfort food for me.
Chickpea Ratatouille
3 c. cooked chickpeas
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
1 3/4 - 2 c. finely chopped red onion
3-4 cloves garlic, minced
28 oz diced tomatoes
1/2 c. diced red bell pepper
2 TBSP apple cider vinegar
2 TBSP olive oil
1 TBSP freshly grated ginger
2 tsp honey
2 tsp yellow mustard seeds
2 tsp dried basil
1 tsp dried oregano
1/2 tsp dried rosemary
1 tsp salt
1/8 tsp allspice
black pepper, to taste
2 bay leaves
Preheat oven to 400 degrees F.
In a large, deep casserole dish, combine all ingredients except bay leaves. Stir well to combine, then insert bay leaves into the mixture.
Cover and bake 30 minutes, then stir. Cover and bake another 30-45 minutes or until onions are tender and translucent. Stir once or twice during the second baking period. Remove bay leaves and serve with rice or other grain of your choice.
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