Recipe Source: drgourmet.com
Prep/Cooking Time: 30 minutes with canned beans / 90 minutes dried beans
2 1/3 cups cannellini beans (or 2 – 15 ounce cans no salt added cannellini beans)
3 quarts water
1 tsp. olive oil
2 cloves garlic (minced)
1 large white onion (diced)
2 cups low-sodium chicken stock
1/4 tsp. salt
2 ribs (with leaves) celery (minced)
2 Tbsp. fresh oregano
to taste fresh ground black pepper
Dried Beans: Place the beans in a large pot and cover with water. Let the beans soak overnight. Drain the beans the next day and cover with water, then place over medium-high heat. Bring to a boil and reduce the heat to a simmer. Let the beans cook for about an hour until soft. Drain the beans and set aside. Rinse the pot well.
(Alternatively use 2 – 15 ounce cans no salt added cannellini beans.)
Place the olive oil in the same pot over medium heat. Add the garlic and white onion. Cook slowly over medium until the onions are translucent. Add the beans back to the pot and stir well.
Add the chicken stock and salt. Cook for about 10 minutes stirring occasionally. Add the celery, fresh oregano and black pepper. Cook for about 20 minutes.
Using a stick blender (or a conventional blender in batches), blend the soup until it is pureed. The soup may be served hot or chilled.
Recipe Source: Jean Kressy, “Relish the American Table,” February 19, 2006 (relishmag.com)
3/4 pound ground lean beef
1 cup diced onion
1 garlic clove, pressed
1 (15-ounce) can lower-sodium tomato sauce
1 1/2 cups water
2 teaspoons unsweetened cocoa
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper, or to taste
1 1/2 teaspoons cider vinegar
6 ounces uncooked spaghetti, cooked according to package directions (3 cups cooked)
1 (15-ounce) can red kidney beans, heated
1/2 cup shredded Cheddar cheese
Crumble beef into a large nonstick skillet and cook over medium-high heat. Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned. Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar. Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.
Stir occasionally and add more water as necessary to make consistency of a meat sauce.
Spoon sauce over cooked spaghetti, top with beans, onion and cheese. Serve with oyster crackers.
Recipe Source: Janae’ / recipezaar.com
Also known as “Mexican Haystack”
Prep/Cooking Time: 5-10 min
1 (16 ounce) bag Fritos corn chips
1 (16 ounce) can refried beans
1 cup cheese
1 cup chopped tomatoes
1 head lettuce
1 (16 ounce) carton sour cream
1 (16 ounce) can olives
Heat refried beans. Grate Cheese. Shred Lettuce. Layer and serve.
Recipe Source: cheapcooking.com
1 pound ground beef
1/2 an onion, diced
1 clove garlic, minced
1 tsp ground cumin
8 ounces tomato sauce
1/2 cup water
1 15-ounce can refried beans
1 10.5-ounce can of “cream of” soup (I used mushroom)
8 ounces sour cream or yogurt or a combination
flour tortillas (quantity could vary, I used 10)
grated cheese, about 3/4 pound
Brown the ground beef, onion, and garlic. Drain off any accumulated grease. Add the cumin and cook another minute or so, then add the tomato sauce and water and simmer 5-10 minutes. If it gets too try, add a bit more sauce or water. Stir in the refried beans.
In a small bowl, mix together the sour cream or yogurt and the “cream of” soup. You can always make your own “cream of whatever” soup to use instead. Spread a bit of this on the bottom of a 9×13 baking pan. Reserve the rest for topping the burritos.
Heating the tortillas in the microwave in a tortilla warmer or between paper towels makes them a bit easier to roll up.
Spread a bit of the bean and meat mixture down the middle, top with some grated cheese, and roll up and fold burrito-style, placing the burrito seam-side down in the baking dish. Repeat until all the filling is used up. Spread the sauce over the top of the burritos and sprinkle some cheese on top. Bake at 350 for 20-30 minutes.
Serve with salsa, more sour cream, guacamole, sliced olives, or whatever else sounds good for topping. I poured some green tomatillo sauce on mine, which was fantastic. The girls ate theirs plain.
Recipe Source: hillbillyhousewife.com
1 cup long grain brown rice or white rice
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon each oregano & cumin & garlic powder
2 tablespoons dry onion
Dash red pepper flakes
1 or 2 tablespoons oil
8 oz can reduced sodium tomato sauce or 1 cup chopped fresh or canned tomatoes
2 cups water
In a 2-quart saucepan, heat the oil in the pan over medium heat. Add dry ingredients. Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Brown rice will cook in 45 minutes. White rice will cook in 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish.
This is my oldest son’s favorite food in the entire world. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.
Makes 4 servings.
To make Taco Style Beans & Rice add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans) well drained and rinsed, along with the tomato sauce and water. Cook as directed.
Recipe Source: Alicia Ross / desperationdinners.com
When I came home from the publicity tour, I didn’t have a clue what was in my pantry, refrigerator or freezer. So I took stock. What I found was a bunch of half-used and nearly-used bags of everything in the freezer and not much of anything anywhere else. Time for Clean the Freezer Soup.
How fast you can make this soup depends on how fast you can clean your freezer, but assembly should take no more than 10 minutes of actual effort. Anything goes in this soup, except do not use broccoli, cauliflower, Brussels sprouts or frozen spinach.
8 ounces frozen extra-lean meat, such as round steak, hamburger or chicken
6 cups assorted frozen vegetables, such as corn, peas, beans, potatoes, carrots
3 cups water
1 can (14 1/2 ounces) nonfat chicken broth
1 1/2 cups bottled spaghetti sauce or tomato sauce
1 can (14 1/2 ounces) crushed or stewed tomatoes, optional
1 cup (1 large) onion, peeled and coarsely chopped
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon each salt and pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 teaspoon reduced-sodium chicken-flavor bouillon crystals (or 1 cube), optional
Put all ingredients in an electric slow-cooker (3-quart or larger). (If freezer vegetables do not include potatoes, you can add 1 1/2 cups fresh potato cubes.)
Cook on low heat overnight or for 8 to 10 hours. When the soup is cooked, remove any large pieces of meat and shred them. Return meat to pot and stir. Soup keeps refrigerated for several days.
Makes 8 servings (1 1/2 cups each).
Recipe Source: Yahoo
Prep/Cooking Time: 1 hour and 20 minutes
2 cups dried black turtle beans, soaked
1 strip bacon, diced
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 tablespoon minced jalapeño chili pepper
freshly ground black pepper
1 clove garlic, minced
1 bay leaf
2 tablespoons finely chopped cilantro stems
6 cups low-sodium canned chicken or vegetable broth
salt to taste
2 whole boneless smoked chicken breasts, grilled
1 tablespoon chopped cilantro leaves
Drain the beans and set aside.
Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper and jalapeño pepper, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
Add the bay leaf, cilantro stems, beans and broth and bring to a boil quickly over high heat.
Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.
Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.
Remove and discard the skin and fat from the chicken breasts. Cut the meat into 1/2″ cubes.
Divide the chicken among the soup bowls, mounding it in the center, and ladle the soup around it. Garnish with chopped cilantro.
NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.
Recipe Source: delicious-low-fat-recipes.com
1 can of red kidney beans
1 1/2 tsp of virgin olive oil
1 tsp of chilli powder
1 tsp dried oregano
1 small onion, chopped
Blend the red kidney tomatoes and add the olive oil, till the mix becomes a smooth and creamy bean paste. Then stir in the rest of the ingredients and blend once again.
This is, indeed a quick and nice vegetarian snack.
Recipe Source: bushbeans.com
1 (15 1/2 oz.) can BUSH’S Chili Magic Chili Starter
1 pound lean ground beef
1 (8 oz.) can tomatoes
1 (15 oz.) carton part-skim ricotta cheese
1 egg, beaten
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
6 medium zucchini (about 2 1/2 pounds), thinly sliced
1 cup shredded mozzarella cheese
In a skillet , cook ground beef until browned; drain. Stir in BUSH’S Chili Magic Chili Starter and tomatoes. Simmer, uncovered, for 30 minutes or until thickened, stirring occasionally. Combine ricotta cheese, egg, garlic salt, and pepper; mix well. Layer half of zucchini slices, cheese mixture, and meat mixture in lightly greased 2-quart oblong baking dish. Repeat layers. Sprinkle with mozzarella cheese. Bake at 375 for 30 minutes. Let stand 10 minutes before serving.
Makes 6 to 8 servings.
Recipe Source: bushbeans.com & White Lily Foods
1 can (15.5 ounces BUSH’S BEST Chili Magic
1 pound lean top round steak, cut into 1″ strips
1 small onion, cut into strips
1 green bell pepper, cut into strips
1 container (8 ounces) sour cream
9 (6-inch) corn tortillas, cut into one-inch strips
1 jar (16 ounces) salsa
2 cups (8 ounces) shredded Cheddar cheese
Preheat Oven to 350° F. Drain Chili Magic, reserving the liquid. Pour the drained liquid over the steak strips. The steak may marinate for up to 24 hours or use immediately.
Pour the liquid and steak into large skillet. Cook steak, onion, and peppers over medium heat for 12 to 15 minutes or until steak is done.
In large bowl, combine drained Chili Magic and sour cream.
In lightly greased 9×13-inch baking dish, layer 1/3 of tortilla strips. Layer with half of steak mixture, half of bean mixture, and 1/3 of cheddar cheese. Repeat layers. Top with remaining tortilla strips. Spread with salsa. Bake for 25 minutes. Sprinkle top with remaining cheese. Bake 5 more minutes.
Makes 8 servings.