Bean and Lentil Recipes

All About Beans Book

Bean Handout with Recipes

Bean Recipes from Marci's On My Menu Recipe blog

Everyday Food Storage Bean recipes

Food Storage Made Easy Bean recipes


Food Storage Made Easy Lentil recipes


Lentil Recipes from Marci's On My Menu recipe blog

Rachel Frame's Quick Canning Beans Recipe

(http://whatsonmymenu.blogspot.com)

West African Veggie Stew

Ingredients:
1 T vegetable oil
2 cups sliced onions
2 cloves garlic, minced
1 lb. sweet potato, peeled and cubed

1 large tomato, coarsely chopped
1/2 cup raisins (I skipped these)
1/2 t ground cinnamon
1/2 t crushed red pepper
1 can (14 oz.) chicken broth
1 can chickpeas (garbanzo beans), rinsed and drained
4 cups coarsely chopped spinach (I put in at least 6)

Directions:
HEAT oil in skillet. Add onion and garlic. Cook until onion is tender.
ADD potatoes and tomatoes. Cook 5 min. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 min.
ADD chickpeas and spinach. Heat through. Serve over cooked rice or couscous.

Beans and Rice

Ingredients:
-1 T. olive oil     

-2 cloves garlic, minced
-1/2 onion, diced
-1 can black beans, rinsed and drained
-1 can pinto beans, rinsed and drained
-1 can Rotel     

-1 T. cumin    

-1 t. chili powder
-1 avocado, cut into chunks
-cheese to top and rice to serve over

Directions:
-Heat oil and add garlic and onion. Sauté until onion is translucent.
-Add the beans and cook over low about 5 minutes.
-Add the Rotel tomatoes and the seasonings (those were estimates, I just shook them into the pot) and heat through.
-Serve over rice and top with cheese and avocado.

Tortilla Beef Casserole

(from One Dish)
1 can chicken or roast beef
1 jar (16 oz.) salsa
8 corn tortillas, cut into 1-inch pieces
1 can corn kernels, drained
1 can black beans or pinto beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend

Directions:
-Preheat oven to 350. Lightly spray 2-quart casserole dish with nonstick cooking spray.
- Combine beef, salsa, tortillas, corn and beans in large bowl; mix well. Transfer to prepared casserole dish. Bake 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes more or until cheese is melted.

Marci’s Chicken Tortilla Soup
1 T. olive oil
1 (12.5 oz.) can chicken (do NOT drain)
1/2 c. finely diced onion
2 garlic cloves     

1 t. ground cumin
1/4 t. salt            

1/2 t. chili powder
1/4 t. ground pepper  

1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style tomatoes (cut up)
Toppings: tortilla strips or chips, fresh cilantro, diced avocado, sour cream, cheese

Directions:
-Heat oil in pan over medium heat and sauté onion and garlic.
-Add can of chicken and spices (cumin, chili powder, salt and pepper).
-Cook 4-5 minutes, stirring frequently.
-Stir in broth, corn, black beans and tomatoes.
(I like a little extra broth in my finished soup so I add some extra water, maybe 1/4-1/3 cup)
-Increase heat to high and bring to a boil.
-Reduce heat, cover and simmer 15 min.