Bean Pies in a Pot

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 1 medium carrot, sliced 1/2 cup onion, chopped 1/2 cup red or green pepper, chopped 1/4 cup celery, chopped 4 ounces mushrooms, quartered 1/4 cup flour 3/4 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 1 (14-1/2 ounce) can fat-free, reduced-sodium chicken broth

Savory Navy Bean Casserole

Wednesday, 04 September 2013 by

INGREDIENTS 2 cups dry Navy Beans, cooked and drained 1 (10-ounce) can tomato purée, no salt added 1 cup shredded fat-free Cheddar cheese 1 cup shredded light (reduced-fat) mozzarella 2 tablespoons dried oregano PREPARATION Lightly spray an 8-1/2 x 11″ casserole dish with cooking spray. Mix cooked beans with tomato purée, and pour into dish.

INGREDIENTS 1 pound dry Navy Beans, soaked, rinsed and drained 2 large carrots, peeled 2 medium onions, halved 1 bay leaf 1/2 teaspoon dried rosemary (or 1 tablespoon fresh) 1/2 teaspoon dried thyme (or 1 tablespoon fresh) 1 teaspoon pepper 2 tomatoes, peeled seeded and chopped 3 whole chicken breasts, skinless (about 4-1/2 pounds) 1/4