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Quick and Easy Cassoulet

Wednesday, 04 September 2013 by

INGREDIENTS 1 (16-ounce) can Black Beans, drained 1 (16-ounce) can Navy Beans, drained 1 (16-ounce) can Dark Red Kidney Beans, drained 1 pound turkey polska kielbasa, diagonally sliced into 1-inch pieces 1 (15-ounce) can tomato sauce 1-1/2 cups thinly sliced carrots (about 3 medium carrots) 2 small onions, thinly sliced and separated into rings 1/2

INGREDIENTS 1 (16-ounce) can Black Beans, drained 1 tablespoon olive oil or other light cooking oil 1 pound boneless and skinless chicken breasts, cut into strips 1 (16-ounce) package of frozen mixed vegetables, including cauliflower, carrots, and asparagus, thawed and drained (Note: If this combination is    not available, use individual packages of each vegetable or use

Spicy Vegetable Ragout

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Black Beans, drained and rinsed 1 medium eggplant, peeled and cubed 3 tablespoons olive oil, divided 3 cloves garlic, minced 3 cups onion, chopped 1 tablespoon thyme 2-1/4 cups zucchini, diced 1-2/3 cups red bell pepper, diced 2 jalapeno peppers seeded and minced 1 (28-ounce) can plum tomatoes, undrained and chopped

INGREDIENTS 1 (15-ounce) can Black Beans, drained and rinsed 1-1/2 cups water 1/4 teaspoon salt 1 cup couscous, uncooked 1 (8-3/4- ounce) can corn, drained and rinsed 1 (8-ounce) can sliced water chestnuts, drained and rinsed 1 (7-ounce) jar roasted peppers in water, drained and rinsed and cut into strips 1/3 cup green onions, minced

INGREDIENTS 1-1/2cups cooked Navy Beans, drained and rinsed 1/2 cup onion, chopped 3 tablespoons olive oil, divided 1 cup fresh spinach, chopped 1 tablespoon cilantro, chopped 1/2 cup cornmeal 1 cup Romano cheese, grated, divided 3/4 teaspoon black pepper, divided 1/2 teaspoon nutmeg 1 egg white 20 fresh (or dried and reconstituted) wild mushrooms, such

INGREDIENTS 1 (16-ounce) can navy Beans, drained and rinsed 1 medium eggplant, peeled and cubed 1/2 teaspoon salt 1 tablespoon plus 2 teaspoons oil, divided 2 tablespoons curry powder 1 teaspoon cumin 2 cloves garlic, minced 1/4 teaspoon black pepper 3/4 cup vegetable stock 2 carrots, sliced 2 cups potatoes, diced 1 green bell pepper,

Vegetable Stuffed Peppers

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 6 green bell peppers 3 cups corn 3/4 cup Cheddar cheese, grated 1/2 tablespoon vegetable oil 1/2 cup onion, minced 1 clove garlic, minced 1/4 cup fresh parsley, minced 1/8 teaspoon cayenne pepper 1/4 teaspoon black pepper PREPARATION Cut off tops of green peppers, leaving a

Tortilla Casserole

Wednesday, 04 September 2013 by

INGREDIENTS 4 cups cooked Pinto or Cranberry Beans, drained, rinsed and partially mashed 12 corn tortillas 1 tablespoon vegetable oil 1-1/2 cups onion, chopped 4 cloves garlic, minced 1 (28-ounce) can tomatoes, undrained and chopped 2 tablespoons chili powder 1-1/2 teaspoon oregano 1/2 teaspoon caraway seeds 1/2 teaspoon cumin 1/8 teaspoon cayenne pepper or 1/4

Tamale Pie

Wednesday, 04 September 2013 by

INGREDIENTS Filling: 3 cups cooked Cranberry or Dark or Light Red Kidney Beans, drained, rinsed, and mashed 1/2 cup onion, chopped 2 cloves garlic, minced 1 cup green bell pepper, chopped 1 tablespoon corn oil 2 tablespoons tomato paste 1 heaping teaspoon chili powder 1/2 cup water 1/4 cup green olives, sliced 3 tablespoons fresh

Mexican Lasagna

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Pinto or Dark Red Kidney Beans, drained and rinsed 1/2 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 teaspoon cumin] 1 tablespoon chili powder 1/8 teaspoon cayenne pepper 1 cup frozen or fresh corn 1 cup tomato sauce 6 corn tortillas 1

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