Tag Archives: beans


18 Sep

YUM! i served this one over some quinoa! shrimp, black beans & avocado! YUM




adapted from inquiringchef


  • 1 can black beans drained and rinsed
  • 2/3 cup finely chopped red onion
  • 1 jalapeno pepper minced
  • 2 Tbsp. grated fresh ginger
  • 1 tsp. ground coriander
  • 2 and 1 tsp. ground cumin, divided
  • 1 lb raw, medium sized shrimp (peeled and deveined)
  • 1 tsp. chili powder
  • salt and pepper to taste
  • 2 tsp. vegetable oil
  • 4 Tbsp. fresh lime juice
  • 4 tablespoons chopped cilantro
  • 1 avocado, diced
  1. Preheat the oven to 350 degrees.
  2. Bake the black beans. In a lightly greased 8×8 baking dish, combine the black beans, red onion, pepper, ginger, ground coriander, and 2 teaspoon cumin. Stir well to evenly encorporate the ingredients and bake, uncovered, until the mixture is heated through and bubbling, about 25 minutes.
  3. Cook the shrimp. When the black beans have about 5 minutes left to cook, toss the shrimp in the remaining 1 teaspoon cumin, chili powder, and salt and pepper. Heat the vegetable oil in a large pan over high heat. When the oil begins to steam, add the shrimp. Cook the shrimp until pink and cooked through, about 2 minutes on each side.
  4. Add finishing touches. When the black beans are done cooking, remove from the oven and pour the cooked shrimp over the top. Top the dish with lime juice, cilantro, and diced avocado. Serve immediately.

Skillet Orzo with Spinach, Chickpea and Lemon

28 Mar

This was a weird combo of ingredients. But they all came together really well. This was quick and easy and yummy!


Skillet Orzo with Spinach, Chickpea and Lemon
adapted from aggieskitchen


2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (16 oz) can Garbanzo Beans, drained and rinsed
1 cup cooked orzo
1 lemon, juiced
4 cups fresh spinach, chopped
salt and pepper to taste
1/2 cup crumbled feta cheese
1-2 cups Rotisserie chicken


Heat oil in a 10 inch skillet over medium heat. Add your onion and garlic and cook until translucent and fragrant.
Add garbanzo beans (chickpeas), orzo, lemon juice, chicken and spinach. Season to taste with salt and pepper. Saute for 4-5 minutes.
Top with feta and serve.

black bean and quinoa enchilada bake

17 Mar

Yum this was really good! Will definitely be making this again!


black bean and quinoa enchilada bake
adapted from twopeasandtheirpod

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Bean and chicken sausage stew revisited

27 Jan

Decided to make this bean and chicken sausage stew again. This time I used spinach instead of kale and served it over quinoa. YUM! Even better than the first time!


Pasta with Escarole, White Beans and Chicken Sausage

4 Jan

Escarole appeared in our fresh box at some point. Never had escarole before. So I looked through the recipes that come with our box and this one caught my eye. It was good, the beans could have been left out though.


Pasta with Escarole, White Beans and Chicken Sausage
adapted from food network

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Freshly ground black pepper
1 ounce grated Parmesan

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among bowls and top with parmesan cheese.

Steak and Black Bean Chalupas

22 Dec

I had found some cube steak on sale and luckily found this recipe! Yum-o. So good! Do not forget the mango topping!


Steak and Black Bean Chalupas
adapted from food network

8 corn tortillas
1 tablespoon vegetable oil
5 tablespoons plus 1 teaspoon vegetable oil
Kosher salt
Cube Steak:
1 pound cube steak, thinly sliced into 3- to 4-inch strips, 1/4-inch thick
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
1 medium onion, thinly sliced (about 2 cups)
1 clove garlic, finely minced
1/2 teaspoon dried oregano, crushed
1/2 cup beef broth
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
Black Beans:
1 teaspoon vegetable oil
1 teaspoon chili powder
One 15-ounce can black beans, rinsed and drained
1/2 cup beef broth
Kosher salt and freshly ground black pepper
Chili-Lime Mango:
2 firm ripe mangoes, peeled, seeded and cut into small dice
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/8 teaspoon chili powder
Kosher salt
2 tablespoons roughly chopped pickled jalapenos, for garnish
Lime wedges, for serving

For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.

Bean and Chicken Sausage Stew

22 Oct

I think I’ve found a way to cook chicken sausage that tastes good – sauté it! I had very low expectations for this recipe. Usually when I look at reviews for recipes from real simple they have mediocre reviews. And the very few I’ve tried have been blah….. This recipe surprised me it came out good! I served with some garlic toast.


Bean and Chicken Sausage Stew
adapted from real simple

1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces
kosher salt and black pepper

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes.
Stir in the garlic and cook for 2 minutes more.
Add the beans, broth, and tomatoes and their liquid and bring to a boil.
Add the kale and ¼ teaspoon each salt and pepper. Simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.

White Bean and Roasted Chicken Salad

14 Jul

This salad was quick and easy and delicious. Yum!


White Bean and Roasted Chicken Salad
adapted from cooking light

2 cups coarsely chopped skinless, boneless rotisserie chicken
1 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained

1/4 cup cider vinegar
2 tablespoons extravirgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced


To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Garlic Chicken, Bean, and Spinach Quesadillas

5 Jun

This wasn’t your normal quesadilla, but it was equally tasty! The sauté express squares really gave good flavor to the chicken. Yum!



Garlic Chicken, Bean, and Spinach Quesadillas
adapted from goodlifeeats

2 squares Garlic Herb Sauté Express® Sauté Starter
1 pound chicken tenderloins, thawed
1 lime, juiced
2 ounces chopped fresh baby spinach
3 tablespoons chopped fresh cilantro
¼ of a small purple onion, cut in half and then sliced thin
1–14 ounce can refried beans
8 ounces grated Mexican blend Cheese
8 taco sized whole grain flour tortillas

In a sauté pan, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble.

Add the thawed chicken and cook for 3–5 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Meanwhile, in a bowl, combine the chopped spinach, cilantro, and purple onions. Stir until tossed well. Set aside.

Spread 2 tablespoons of refried beans on one side of 4 of the tortillas. Set aside.
After chicken has cooked, slice or shred it into bite sized pieces. Squeeze the lime over the chicken and stir to coat. Divide the meat between the 4 tortillas and layer it on top of the beans.
Then, divide the spinach mixture between the 4 tortillas and layer it on top of the chicken. Top with the cheese and then place the remaining tortillas on top of each quesadilla.

To cook the quesadillas:
In the oven: Preheat oven to 425 degrees F. Using 1 tablespoon of olive oil, brush each side of the tortillas. Arrange the quesadillas, oiled sides down, on a baking sheet.
Bake the quesadillas until the tortillas are golden brown and the cheese is melted, turning halfway through, about 8-10 minutes total baking time. Cut into quarters or sixths and serve.

Swiss Chard with White Beans in Tomato Sauce over Pasta

22 Jan

Last week while grocery shopping I noticed the red chard looked really fresh so I grabbed two bunches. This recipe was ok… Needed an additional 1-2 tsp of red pepper flakes and a whole bunch of Parmesan cheese!


Swiss Chard with White Beans in Tomato Sauce over Pasta
adapted from aggieskitchen

2 teaspoons olive oil
1 large onion, chopped
3-4 cloves garlic minced
1 big bunch swiss chard, shredded
1 28oz can of crushed tomatoes
1 cup of water (added to crushed tomato can to pick up remnant flavor)
1 15 oz can of white beans, drained and rinsed
a pinch of salt and fresh ground pepper, to taste
red hot pepper flakes, to taste
1 box of whole wheat pasta

Prepare pasta according to directions.

While pasta is cooking, in a large saute pan, heat olive oil and begin to saute onion and garlic. Add a pinch of salt and pepper. Cook onions until soft, about 3-4 minutes. Add chard to pan and saute until soft and wilted, about 8-10 minutes. Add can of tomato sauce with additional water to pan. Stir and bring to a simmer. Add can of white beans to sauce and cook for about 2-3 more minutes until sauce is slightly thick and flavors have come together.

Drain pasta and drizzle with a little olive oil. Serve sauce over pasta with red pepper flakes and parmesan cheese.