Cream of Potato Soup

Most of the creaminess of this soup comes from the pureed beans.

2 c. water
3 chicken bouillon cubes (imitation or vegetable)
1 can white kidney beans, rinsed and drained
2 medium potatoes, cut into tiny cubes
1 Tbsp. parsley
1 can whole kernel corn, drained
1 can ham, drained and crumbled
1/4 - 1/2 c. half-an-half
Mortons Nature Season or Salt & pepper to taste

Combine water, chicken cubes, and beans. Puree until smooth. Heat in large saucepan until chicken cube is dissolved. Add potatoes and parsley. Simmer until potatoes are almost tender, add corn and ham and cook until potatoes are done. Stir in half-an-half and heat through. Season with to taste with Mortons or salt & peppers.

Vegetarian: use an imitation chicken bouillon and leave out the ham. JB Bacon salt has a great bacon flavor and is vegetarian.

Try one of these tasty twist:
1 can jalepenos
Parmesan cheese
Cheddar cheese
Bacon
Chopped broccoli
Grated carrots

Summer Salad

1 can garbanzo beans, drained and rinsed
1/4 c. walnuts chopped
1/2 apple, chopped
1/4 red onion, chopped
1/2 cucumber, chopped
1 handful broccoli, chopped fine
1 carrot, grated

Lightly mash beans with a fork. Combine beans, apple, red onion, cucumber, broccoli, and carrot. Drizzle with dressing and toss to coat. Sprinkle with nuts and stir in. Chill 4 hours.

Dressing
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1/4.c. mayo
splash lemon juice

Whisk together mayo and honey. Whisk in vinegar and lemon.

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

Ranch Dip

You can use any variety white beans but I have found that the white kidney beans are the creamiest and have the best texture for this dip

1 can white kidney beans, drained
1/4 tsp. salt
1 tsp. parsley
1/2 tsp granulated garlic
1/2 tsp. onion salt
1/2 tsp. black peppers
1 tsp. lemon juice
1/4 c. mayonnaise

Puree beans. Add salt, parsley, garlic, onion salt, and black pepper. Stir in lemon juice. Whisk in mayo. Thin to the consistence desired with half-an-half or buttermilk. Let chill at least four hours. Taste and adjust seasoning adding more salt or garlic as needed. Dont adjust the seasonings before you chill it, the garlic really comes out the longer it sits, you dont want to over do it. If you are going to serve it right away, adjust right away.

I didnt have any when I was making this, but I suspect it would be good with some fresh chopped chives or dill too, depending on how you like your ranch.

Vegans - just leave the dairy out, thin with reserved bean liquid, veganaise, or other vegan alternative

Simple Snack

1 hand full baby spinach, chopped fine
1/4 c. roasted salted sunflower seeds
1/4 c, garbanzo beans, lightly mashed
drizzle italian salad dressing

Combine spinach, seeds, and beans. Drizzle with salad dressing, toss to coat.

Bean Casserole

This is a really simple casserole that is a remake of another family recipe. I usually serve it with a spinach salad and fruit of some kind

2 can white beans, drained
1 can cream soup (I used chicken, any flavor works)
1 soup can full of rice, uncooked
1 1/4 soup can milk
1 envelope lipton onion soup
1/4 c. freshly grated parmesan cheese
5 carrots, grated
1 c. frozen peas

Pour all ingredients together in a 9x13. Cover with tin foil and bake at 450 until rice is tender, usually between 30 - 45 minutes.