Legume Recipes Black bean dip Pasta with spinach and white beans Sweet and smoky barbecue beans Vegetable and bean chili
1 can (15-oz) black beans 1/2 cup salsa 2 tablespoon chopped fresh cilantro 2 tablespoon lime juice 1/4 teaspoon cumin
Combine all of the above in a food processor until well blended. Serve with crackers, pita chips, vegetables, or as a sandwich spread.
Nutrition Action Healthletter, Center for Science in the Public Interest
1 tablespoon olive oil 2 cloves garlic, finely chopped 1/8 teaspoon crushed red pepper 1 can (15-oz) white beans, rinsed and drained 2 cups tomato sauce 2 cups firmly packed, coarsely chopped spinach 1/2 pound uncooked spaghetti
In a large, nonstick skillet, heat the oil over medium-low heat. Add garlic and red pepper and sauté until garlic begins to turn golden brown; about 2 minutes. Add beans and tomato sauce and mix gently. Arrange spinach on top; cover and bring to a simmer. Reduce heat and simmer covered, mixing occasionally, until spinach is wilted; about 10 minutes. Meanwhile, cook pasta according to package directions; drain and return to a pot or large bowl. Add sauce to pasta and toss.
Makes 4 servings
1 bacon slice 1/2 cup chopped onion 2 teaspoons minced garlic 1 can (8-oz) tomato sauce 1 cup water 1/4 cup (packed) dark brown sugar 2 tablespoons dark molasses 2 tablespoons apple cider vinegar 3/4 teaspoon dry mustard 1 can (15-oz) white beans, rinsed and drained 1 can (15-oz) red kidney beans, rinsed and drained 1 can (15-oz) pinto beans, rinsed and drained
Cook bacon in large nonstick skillet over medium heat until crisp. Drain bacon on paper towels, chop and set aside. Pour off all but 2 teaspoons drippings from skillet. Heat drippings in same skillet over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add tomato sauce, 1 cup water, sugar, molasses, vinegar, and mustard and bring to boil. Reduce heat and simmer 5 minutes, stirring often. Stir in all beans and bacon and bring to boil. Reduce heat; cover and simmer 5 minutes to blend flavors. Uncover and simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper.
Makes 4 servings
Bon Appétit, July 1998, Epicurious.com
2 large onions, coarsely chopped 1 green bell pepper, cut into 1/2-inch pieces 3 large garlic cloves, finely chopped 1/2 fresh jalapeño chile, finely chopped (including seeds) 2 tablespoons olive oil 1 tablespoon chili powder 1 teaspoon ground cumin 2 teaspoons salt 1, 28-oz can whole tomatoes, coarsely chopped, with juice 2 zucchini, cut into 1/2-inch cubes 2 (15-oz) cans kidney beans, rinsed 1 tablespoon chopped semisweet chocolate 3 tablespoons chopped fresh cilantro
Sauté onions, bell pepper, garlic, and jalapeño in oil in a 4-quart heavy pot over moderately high heat, stirring, until softened, about 5 minutes. Add chili powder, cumin, and salt, and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and chocolate and simmer, stirring occasionally, 5 minutes. Stir in cilantro.
Makes 4 servings
Gourmet, December 1999, Epicurious.com
Last reviewed September 2005 by
Steven Bratman, MD
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