Spicy Vegetable Pinto Soup

olive oil
1 small onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
1 large zucchini, quartered lengthwise and thick sliced
1 tsp cumin
1 tsp. oregano
1 tbsp chili powder
1 (15 oz). can hominy, drained
1 (8oz). can tomato sauce
3 c. water
1 Knorr Vegetable bouillon cube
1 can pinto beans, drained (white, kidney and black beans all work great here too)
2 handfuls of spinach, chopped
1 - 2 c. cooked quiona

Saute onion and garlic in oil until tender. Add the red bell pepper, jalapeno and zucchini and cook until bell pepper is cooked, the zucchini wont be yet but that is fine. Turn the heat to medium and add the cumin, oregano, chili powder and some salt and pepper. Add the tomato sauce, hominy, spinach, beans, water, and bouillon cube. Simmer until veggies are tender about 20 minutes. Add the quinoa and simmer just until the quinoa is heated through.

Vegetable Soup Penne

I wanted something that was similar to vegetable soup but in a pasta dish. This woul also be very tasty if you added cooked grains in place of the pasta such as brown rice, quinoa, barley or a mix of all three.

1 onion, chopped
2 cloves garlic, minced
olive oil
1 c. baby carrots
1 c. frozen green beans
1 can tomatoes, undrained
1 can black beans, drained (white, kidneys, any variety will work)
3 c. Beef Broth (or imitation)
1 tsp. dried basil
1/2 tsp dried oregano
1/4 tsp. black pepper
1 Tbsp. dried parsley (Fresh is awesome too)
1/2 lb. Penna Pasta

1 1/2 Tbsp. Cornstarch

Saute onion and garlic in olive oil until tender. Add carrots and broth, cover and simmer until the carrots are about halfway done. Add the remaining ingredients except cornstarch and simmer, covered, until pasta and vegetables are tender. Check a few times and make sure the pasta doesn't go dry adding more broth as needed. You want a decent amount of liquid when everything is cooked to make the sauce with.

Combine cornstarch and enough water to make a thin paste. Remove the lid from the pan and stir in the cornstarch. Simmer until sauce is thickened.

Southwestern Pasta Primavera

12 oz. pasta

1 Tbsp. butter
2Tbsp. olive oil
2 Tbsp. flour
1 onion, chopped, onion
2 cloves garlic, minced
2 - 3 zucchini, cut into thick coins
10 stalks asparagus, sliced into 1-inch pieces
1 carrot, grated
1 can pinto beans, drained (other beans works too, kidney, white, whatever)
1 can tomatoes, drained
1 (4 oz.) can green chilies
1 oz. asiago cheese, grated
1/2 tsp. taco seasoning
1 c. half-an-half or milk
1/2 c. chicken broth (or imitation)

Cheddar cheese, sliced green onions, sour cream

Cook pasta according to package directions. Darin and set aside.

Meanwhile in a large skillet sauce the onion and garlic in olive oil and butter until onion is tender. Add the carrot, zucchini, and asparagus and saute until vegetables is crisp/tender. Add the flour and cook 2 minutes, stirring. Add the beans, tomatoes, chilies, half-an-half, and broth. Cook, stirring, until thickened. Stir in the taco seasoning and asiago cheese.

Fold in the cooked pasta. Serve topped with grated cheddar, sliced onions, and sour cream if desired.

Pumpkin Enchiladas

I went to a pumpkin party last week and the host served these very tasty enchiladas.

The only change I made was to cut the meat in half and add a can of beans. You can make them entirely with black beans, just saute the garlic a few seconds with the onions before adding remaining ingredients and use two cans of beans

I think some cooked rice would make a great addition to the filling too

1 small onion
2 cloves garlic
olive oil
1 large can enchilada sauce
1/2 lb. ground chicken or turkey (optional, just add a second can of beans if not using)
1 can black beans, drained (pinto or adzuki would be good too)
1 (15 oz.) can pumpkin
1 small can green chilies
1/2 tsp. cumin
1 tsp. taco seasoning
1/2 tsp. pumpkin pie spice
Salt and pepper to taste

10 - 12 small corn tortillas
shredded cheese (optional)

Saute onion in olive oil until translucent. Add the garlic and meat and cook, breaking up large chunks of meat, until meat is cooked. Remove from heat and add 1/2 the enchilada sauce, black beans, pumpkin, chilies, and seasonings. Add salt and pepper to taste.

Put about 1/4 c. of the enchilada mixture into each corn tortilla. Roll closed and place in a casserole dish.

Cover with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 15 - 20 minutes until warm.

Shepards Pie

I suspect lentils would be really good in here in place of the beans. Just add 1 - 2 cups of cooked lentils in with the other vegetables.

olive oil
1 carrot, cut into coins
1 onion, chopped
1 stalk celery, sliced
1 clove garlic, minced
1 can red or kidney beans, drained
1 can diced tomatoes, drained (optional)
1/2 c. frozen peas
1/2 c. frozen corn
2 c. beef broth (Or vegan imitation)
1/4 c. brown gravy powder (Or flour)

3 or 4 cups prepared mashed potatoes

Sprinkle of paprika for garnish

Cheese if you like that on your pie, I don't but my husband insists it's a must

Saute celery and carrots until starting to get tender. Add onion and saute until tender. Add garlic and continue sauteing until fragrant. Add beans, tomatoes, peas, corn and beef broth. Simmer until peas and corn are cooked. Mix gravy powder and enough water to make a smooth paste. Stir into bean and vegetable mix and stir and cook until mixed and gravy is thickened.

Pour into a 9x13. Top with mashed potatoes. Sprinkle with a little paprika. Bake at 350 until potatoes are hot and stew on the bottom is bubbling. Sprinkle with cheese and return to oven to melt cheese

Creole Style Gumbo

I love gumbo, its so tasty and very versatile. Throw in some shrimp and chicken or leave the meat out for a dish that is still exceptionally tasty and vegetarian friendly.

1/2 kielbasa, sliced (This is the only non vegetarian ingredient in the dish and can be left out quite easily, just saute the vegetables in a little olive oil)

1 can beans, red, white, mixed, whatever you need like and have on hand
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped
3 Tbsp. Butter (Earth Balance sticks work, they just have a lower smoking point so it takes a little longer)
1/4 c. flour
1 cup water
1 vegetable bouillon cube
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
1 c. raw small peeled shrimp (optional)
Hot sauce to taste

Cooked Rice (plain white or brown rice either work)

Saute kielbasa until starting to brown a bit. Add celery and cook until fragrant. Add green onions and garlic and cook 2 minutes. Add bell peppers and cook another 30 seconds. Add pimentos, okra, and tomatoes, oregano, thyme, lowrys seasoning, gumbo file, and beans. Simmer on low.

In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue cooking over low heat, stirring often about 15 - 20 minutes until roux starts to darken, but not burn. DO NOT LET IT SMOKE or it will taste burnt. When starting to darker add one cup water and vegetable bouillon cube. Simmer until starting to thicken.

Pour Thickened vegetable mixture over kielbasa and vegetables and add shrimp, simmer an additional 10 minutes until shrimp has just turned pink. Serve over rice.

UPDATE 1/5/11 - I just heard from a friend that Vegan Earth Balance works for making the roux, it just has a lower smoking point so it takes a little longer.



The next day:
Combine Gumbo sauce, leftover rice, and several cups of stock or broth. Chicken, vegetable or beef all work great for this to make a spicy Cajun soup.

Hash

One of my favorite cooking blogs just featured a hash recipe. It inspired me to make some of my own, and by inspired I mean made me search for something to eat an egg over)

4 or 5 strips bacon
4 or 5 potatoes
1 large onion, chopped
2 handfuls frozen green beans (Or 1 can)
1 bottle small red beans or adzuki beans, drained
Butter (about 1/2 stick)or oil
Mortons Nature Seasons OR Salt and Pepper

Several Eggs

Fry bacon until crisp. Chop potatoes into small pieces, about 1/4 inch wide. Remove bacon from pan. Saute potatoes and onions in pan until potatoes are starting to get tender, dont let the pan get dry or the potatoes will stick, add butter or oil to grease pan. Let cook about 10 minutes more, only stirring three of four times to let potatoes crisp a bit. Chop the green beans into small pieces. Add to pan with 1/2 water, beans, and seasoning to taste. Simmer until liquid is absorbed.

Can serve as is or crack eggs on top and cover pan, when eggs are cooked to desired donenss remove from heat.

Sprinkle hash with reserved bacon

Confetti Bean Pilaf

This is a great way to use up leftovers in the fridge - in fact that's how I came up with it. Leftover beans, veggies (cooked or not), and rice or other grains are all fair game. You could use uncooked rice too, just be sure to use the proper amount of liquid for cooking it and lengthen the cooking time.

2 c. leftover cold cooked rice or other grain

1-2 cans beans, any kinds

1. c water

2 tsp. chicken or vegetable bouillon

1 tsp bouquet garni

2 large onions, diced

6-8 cloves garlic, finely diced

1-2 c. any vegetables you like, cooked or raw, cut into small pieces (I used 2 fresh tomatoes and a leftover carrot)

4-5 T. olive oil

In a large, heavy frying pan, saute onions and any uncooked hard vegetables (such as carrots) in olive oil over med-low heat until they are very soft and beginning to brown, add garlic and saute, stirring, for a few more minutes until garlic is softened.

Add rice, water, bouillon, and herbs and cover. Simmer over med-low to low heat until water is almost absorbed, checking once or twice and stirring to make sure rice doesn't stick to the bottom - about 10 minutes.

When liquid is almost absorbed, add beans with their liquid and any cooked or soft veggies (peas, tomatoes, cooked carrots, etc). Cover and simmer another 5-10 minutes until vegetables and beans are heated through. The rice should very soft and almost saucy - neither dry nor watery. if it begins to dry out, add chicken broth a splash at a time, if it is too runny, simmer a few more minutes uncovered.

Salt and pepper to taste if desired.

Taco Salad

2-3 heads romaine lettuce (or lettuce mix), torn into bite sized pieces

1/2 c. shredded cheddar, monterey jack, or mexican blend cheese

1 bottle black, pinto, or red beans, drained and rinsed

1 small can sliced black olives

3+ green onions, cleaned and thinly sliced

1-2 medium tomatoes, seeded and diced into bite sized pieces

3 c. tortilla chips

1 bell pepper, any color seeded and diced (optional)

Salsa, ranch dressing, and sour cream OR creamy cilantro-lime dressing.

Crush tortilla chips lightly so they are in bit sized pieces. Lay in the bottom of a large serving platter. Arrange the lettuce on top, and the sprinkle with beans, cheese, tomatoes, onions, and olives. Drizzle with ranch and salsa OR cilantro-lime dressing, dollop with sour cream, and serve immediately.

Notes: If you don't like cilantro, you can omit it from the cilantro-lime dressing and still have a fabulous salad dressing.

This is also good with ground beef or turkey. Use a package of taco seasoning to flavor it and follow the package directions for cooking, then layer it in the salad on top of the corn chips. Or you can toss in some leftover shredded pot roast or diced chicken. There are endless possibilities.

Tex-Mex Bean casserole

This is the Tex-Mex version of the white bean casserole a few posts back, I felt it was worth making it it's own post.

Oil
1 onion chopped
1/2 bell pepper, chopped
2 can beans, drained (Pinto, kidney, or black work well)
1 (15 oz) can tomato sauce
1 soup can full of rice, uncooked
1 can beef broth (or vegetable or imitation)
3 Tbsp. Taco Powder
5 carrots, grated
1 can green beans, drained

Cheese

Other Optional Additions:
1 can diced tomatoes, drained
1 can corn, drained
1 Can chilies or jalapenos

Saute onion and bell pepper until tender. Pour all ingredients (except cheese) together in a 9x13. Cover with tin foil and bake at 450 until rice is tender, usually between 30 - 45 minutes.

when the rice is completely tender sprinkle with cheese, recover with tin foil and place in oven a few minutes until cheese is melted

Bean and rice casserole is great the next day as the filling rolled into tortillas

Creole Style Red Beans and Rice

A friend sent me a bean recipe and it reminded me of this recipe I had run across the other day in the family cookbook. While not as close as I had originally thought they are quite similar. This is the link to the recipe that inspired this post. Both look fantastic

2 cans red beans, undrained
olive oil
1 bell pepper, chopped
1 large onion, chopped
4 cloves garlic
3 ribs celery, chopped
1 large can chopped tomatoes, mostly drained
3 bay leaves
2 tsp. thyme
1 tsp. oregano
1 tsp.parsley
2 tsp. paprika
Salt and pepper to taste

Rice to serve over

Saute vegetables (except tomato) in oil until tender. Add remaining ingredients and simmer 1 hour until flavors are well blended. Remove bay leaves. Serve over rice.

Southern Fried Rice

I know it says bacon, just read to the bottom for the vegetarian alterations.

6 slices bacon
1/2 medium onion, chopped
1 carrot, grated
1/2 c. peas
2 eggs, very lightly beaten
1 can red beans, drained and rinsed
4 c. cooked rice

Saute bacon in a large skillet until crisp. Remove bacon and reserve drippings. Saute onion in drippings until onion is almost tender, add carrots the last 30 seconds of onions. Add peas, beans, and rice. Toss to mix and heat rice. Push rice mixture to the sides creating a well in the middle. Add eggs, scramble until solid. When cooked, chop up fine. Mix with the rest of the rice mixture. Top with crumbled bacon and serve immediately.

Vegetarian version: Skip the bacon, saute in butter or olive oil. Season with JD Bacon Salt.

Economical Counter: (for 5, 1-1/2 cup servings)
Bacon (at 2.50 a lb) $0.85
Butter (2 Tablespoons) $0.16
Onion $0.25
1 carrot $0.18
1/2 c. peas $0.38
2 Eggs $0.17
1 can beans $0.78
4 cups rice (Uncle Bens) $1.78

Total $4.55
Per Serving Total: $0.91

Southern Corn Chowder

1 lb. bacon
1 large onion, chopped
10 ears fresh corn
2 (14 1/2 oz) cans chicken broth
2 large potatoes, cut into 1/2 inch cubes
2 large carrots, grated
1 can beans, drained and rinsed (Red or White both work great)
1/4 c. flour
1 1/2 c. milk
1 1/2 c. half-an-half
1 Tbsp. lemon juice
1/4 tsp hot sauce
2 tsp. salt
1/2 tsp. fresh ground black pepper

Saute bacon in a large soup pot until crisp. Remove bacon and set aside. Reserve the bacon drippings. Saute onion in 3 Tbsp. of the bacon drippings.
Cut kernels from cobs into a bowl and reserve. Add corn cobs, broth, potatoes, carrots, and beans to onions in soup pot.
Bring to a boil; reduce heat and simmer 10 minutes or until potatoes are tender. Remove cobs from soup
Whisk together 1/3 reserved bacon drippings and the flour. Cook in a skillet over medium heat, stirringly constantly, until browned.
Add milk and half-an-half to vegetable mixture. Stir in lemon juice, hot sauce, salt and pepper. Stir in flour mixture.
Cook, stirring often, over medium heat until thickened.
Stir in bacon and serve immediately

Hungarian Goulash

I have talked to two different Hungarian women who have both given me the same advice for "authentic" goulash.

1) Don't add tomatoes, the red comes from the paprika
2) Don't use a thickener, the potatoes are cooked until the are super tender and they are what thickens the sauce.

But then I say if you like tomatoes in your, add them, you are the one eating it. I personally prefer it without though. Don't let the sauce go dry, if it starts to, add more water.

Olive oil
1 medium onion, coarsely chopped
2 cloves garlic
1 bay leaf
1/4 tsp. black peppers
3 c. water
3 beef boulion cubes (Edward&Sons vegan for meatless)
3 - 4 Tbsp. paprika
3 - 4 potatoes, peeled and chopped (about 1 baker sized per person)
1 can beans, drained (kidney, red, or white beans work really well here)

Sour cream or greek yogurt

Saute onion and garlic in olive oil until onion is tender. Add remaining ingredients, except beans, and simmer, covered until sauce is thick and potatoes can be crushed easily with a spoon, about 1 hour. Twenty minutes before potatoes are done, add beans and stir in gently to avoid breaking up the potatoes too much.

Serve topped with a dollop of greek yogurt.

Cuban Red Beans and Rice

Another one of my kids' favorite dishes. You can use red beans or kidney beans.

1 large sweet or yellow onion, diced

3 cloves garlic, finely diced

3 T dried bell pepper (or 1/2 fresh bell pepper, diced)

4 T tomato paste

1 can red or kidney beans, drained but not rinsed

1 cup uncooked white rice

2 1/2 cups chicken or vegetable broth (or water and bouillon cubes)

1 tsp cumin

salt to taste

olive oil

Saute onions, garlic, and peppers (if using fresh) in 2-3 T olive oil over medium heat until very soft. Add rice and continue cooking and stirring for 2 minutes. Add all other ingredients except beans and and bring to a simmer. Simmer until rice is cooked through and liquid is mostly absorbed. You want the rice to be very soft and to have something of a thick tomato gravy rather than being very dry, so if it needs more liquid, add chicken or vegetable broth 1/4 c. at a time. Stir in beans and continue cooking until beans are heated through. Salt to taste.

Oriental Pepper Steakless

This is a steakless pepper steak. Because anyone can make that and this is a bean blog.

1 Onion, chopped
1 green pepper, diced
1 red pepper, diced
2 stalk celery, sliced
3 cloves garlic, minced
1/4 tsp. dried ginger
3 Tbsp. light soy sauce sauce
1/2 c. boiling water
1 beef bouillon cube (Edward&sons, only use 1/2 a cube)
1 tbsp. corn starch
2 - 3 cans red beans, drained

Dissolve beef bouillon in boiling water. Set aside. Saute onion, celery, and garlic in oil until fragrant. Add bell peppers and cook for 30 seconds more. Combine ginger, soy sauce, and cornstarch. Add to pan with beef bouillon. Cook until thickened, add beans. Serve over rice

If you like tomatoes in your you can add a can of drained tomatoes in when you add the peppers.

Cholent

1 can lima beans
1 can red beans
3 medium carrots, peeled and sliced
3 stalks celery, sliced
2 onions, coarsely chopped
3 medium potatoes, unpeeled, quartered
1 medium sweet potato, peeled, cut into large chunks
1/2 C. barley
1/2 C. buckwheat
1/2 head of garlic, chopped
1 t. salt
Freshly ground pepper
Water
1/2 C. maple syrup
1/4 C. Dijon mustard
1 t. salt or to taste

Combine beans in a stockpot with carrots, celery, onions, potatoes, sweet potato, barley, buckwheat, garlic, salt, pepper and water to cover by 1 in.
Cover the stockpot, and put it into the oven at 350 F. for 2 hours. Check to make sure the water is sufficient.
Combine the maple syrup, Dijon mustard, and salt in a small bowl. Stir vigorously, and add to the stockpot, mixing well. Taste and adjust seasoning with salt and pepper if needed.

Steak Beans

I usually make this in place of steak, not because I have leftover. Who has leftover steak? But if you do, throw it in.

Steak Beans

2 cans red beans
½ c. cooked chopped steak (optional)
½ small onion
2 Tbsp. butter
2 tsp. Flour
1 c. beef broth
1 tsp. Worcestershire sauce
3 or 4 Tbsp. Heinz 57 or A-1 sauce (whichever you prefer on your steak)
Steak seasoning, to taste
Sour cream to garnish

Saute onion in butter until translucent. Add flour until slightly browned. Stir in both. Cook until broth is thickened. Stir in remaining ingredients until heated through, season with steak seasoning. Serve over baked potato, garnish with sour cream.

Garlic Beans

What doesn't go better with beans than garlic?

Red beans and garlic rice
2 cans red beans
1 ½ tsp. white pepper
½ tsp. paprika
4 Tbsp. Butter or Earth Balance Sticks
¼ tsp garlic powder
¼ tsp. salt
2 c. cooked rice (cook with 2 tsp. garlic)

Combine beans and their liquid in saucepan over medium heat. Add the pepper, paprika, garlic powder, salt, and butter. When the beans boil mash half in pan while stirring. Simmer another 20 minutes until smooth and creamy. Serve over rice.

Red Beans and Brown Rice

This is the recipe I always think of first when I think of bean recipes, so it is fitting that it should be my first post. It isn't just my favorite bean recipe though, it is one of my favorite dishes of all time, it's just that good. My mom used to make it when I was growing up, it has such a wonderful bacon flavor. That and that fact that it is a supper simple recipe makes it an instant staple.

I just discovered "My Legume Love Affair" being hosted at Briciole and will  be sharing this recipe with them and I couldn't be more excited.  

1 lb bacon (the original recipe called for 4 slices, I like more so I use more)
2 cans red beans
1 small onion, coarsely chopped
1 heaping tbsp. flour
1 tbsp. parsley, chopped ( I always end up using dried)
1/2 tsp. salt
1/4 tsp. chili powder
1 - 2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. Mortons Natures seasons
Dash Tabasco sauce
3 or 4 c. cooked brown rice

Cook bacon until nice and crispy and then remove from pan. Saute the onion in the bacon grease until nice and tender. Add the flour and cook until thickened. Combine the liquid from beans and enough water to make 2 cups, add that to the pan and whisk in. Cook until thick and bubbly. Add the beans and remaining ingredients and simmer 10 minutes. Top with reserved crumbled bacon and serve over brown rice.

Vegetarian changes: Skip the bacon, saute the onions in butter. Replace salt with JDs vegetarian bacon salt to taste. Continue with the rest of the recipe as shown above.