1 cup dried white beans, such as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2
cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Not exact matches
That's a whole chicken breast, a can of tuna, a half -
cup of
cooked beans or three quarters of a
cup of tofu.
(That's what I find they normally yield) or 4
cups (what I think
cooking 2
cups of dried
beans would come to).
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g
cooked black
beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2
cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
2 pounds lean pork, diced 1/4
cup butter 1
cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1
cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1
cup cooked navy
beans
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black
beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3
cups cooked lima
beans (about 2 cans) 2
cups water 2
cups vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika
1/2
cup dried white
beans (such as cannellini, navy, baby lima, etc.)- soaked overnight in purified water and
cooked
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g
cooked white
beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
1
cup cooked white
beans, plus
cooking liquid / liquid from can to achieve desired dressing consistency
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black
beans, about 1 3/4
cups — rinsed and drained well, or the same amount of
cooked black
beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green
Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for
cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
Easy Slow
Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow c
Cooker Bean Soup Print Prep time 5 mins
Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of
Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow
cookercooker.
Filling: 4
cups diced
cooked turkey 3
cups turkey gravy (thin with broth or water if needed) 1
cup additional diced
cooked vegetables (such as carrots, onions, fennel, green
beans, peas or celery)
If
beans are no trouble, by all means use them — 3
cups in all — but soak them overnight and
cook the dish a little longer until the
beans are tender.
If you're using already
cooked black
beans, use 1 1/2
cups,
For salad 2 hearts of romaine, trimmed and roughly chopped 1 - 15 ounce can black
beans, rinsed and drained 1
cup cooked corn kernels (I used grilled corn.)
But if I soak 1
cup of
beans overnight, I put them in the rise
cooker with 4
cups of water the next day and it always works!
3 tablespoons extra virgin olive oil 1/2 pound sliced mushrooms 1/4 teaspoon fine grain sea salt 4
cups cooked black
beans 3 celery stalks, chopped 1/3
cup sliced dried figs 1/3
cup chopped toasted almonds
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black
beans, drained and rinsed (or soak and then
cook an equivalent amount of dried
beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can of black
beans, rinsed and drained 2
cups prepared mild salsa 2
cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd like less or more)
1 onion, peeled and halved (if using slow
cooker) or chopped (if using stove top) 3
cups dry pinto
beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9
cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
1 egg, hormone free, omega 3 enriched 1 - 2 tablespoons water 1 small handful, fresh chives — chopped 1 leaf mustard greens or spinach — chopped 1/2
cup organic
cooked & drained
beans 1/2 avocado
Add to the pan 1/2
cup of frozen and thawed green
beans (or other favorite vegetable) and
cook for a minute longer...
In a medium bowl, stir together
cooked millet,
cooked black
beans, 1/2
cup grated cheese, and handful of chopped cilantro.
1
cup sugar 1/3
cup light corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2
cups raw almonds, coarsely chopped 8 slices thick - cut bacon,
cooked and crumbled 1 tablespoon vanilla
bean paste 1 teaspoon baking soda
Recipe and photo by Emma Frisch Prep Time: about 10 minutes
Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung
beans — 1
cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1
cup, diced Garlic — 1 tablespoons, minced Carrots — 1
cup, -LSB-...]
grapseed or coconut oil, divided 1 small yellow onion, chopped 2 large or 3 smaller portobello mushrooms, cleaned and stemmed 2 cloves garlic, chopped 1 1/2
cups cooked black
beans (roughly one 14 oz.
I used 1
cup each of halved and thinly sliced radishes (3 1/4 ounces), 1/2 pound of lightly
cooked, cooled green and yellow
beans (1/2 pound fresh) that I'd cut into 1 / 4 - inch slices on the bias, and quartered and thinly sliced Kirby cucumbers (from 5 ounces or 2 whole).
Potato and Black Bean Burgers Print Prep time 15 mins
Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can Black
Beans, drained & rinsed 1/4 cup Roasted Red Potatoes 1/4 cup Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a food proce
Beans, drained & rinsed 1/4
cup Roasted Red Potatoes 1/4
cup Chopped Mushrooms ⅛
cup Pepitas 1/4
cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black
beans in a food proce
beans in a food processor.
2 organic corn tortillas 1/2
cup organic
beans, black or pinto,
cooked & mashed 1 radish, sliced 1/4 tomato, diced 1/2 avocado 1/2
cup kale, diced
For reference, one
cup of
cooked black
beans has about 15g, so these lupini
beans are full of protein!
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can of corn) 1 can of black
beans rinsed or 1
cup dry
beans, soaked overnight then
cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch of chopped fresh cilantro A dash of your favorite hot sauce (I use Chalula)
ground pork 1 tbsp hot
bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4
cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp
cooking sherry 1/2 tbsp cornstarch 1 tbsp water
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo
beans, drained 7
cups water or stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
asparagus, bottom ends trimmed 3/4
cup cooked cannellini
beans (I used canned
beans.)
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney
beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo
beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Three 15 1/2 ounce cans black
beans (about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted butter 4
cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound
cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
1 pound dried black
beans 8
cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2
cups chopped onion 1 1/2
cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2
cup dry
cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
cumin juice of 1/2 a lime 1/3
cup light sour cream 1/2
cup black
beans 4
cups cooked southwestern blend or other pasta Tequila - lime flank steak (recipe follows) Cilantro (optional) Shredded cheese (optional)
While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the
cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after
cooking White rice:
cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when
cooking is complete Delay start: prepare for
cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes,
beans, soups, and one - pot meals Steam
cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat
3 Make the filling: In a large bowl mix the
cooked quinoa, drained black
beans, 2
cups of the grated cheddar cheese, most of the green onion (save some for topping), cumin, and cilantro if using.
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto
beans, rinsed and drained (or 1 1/2
cups cooked) 3 tablespoons chopped fresh cilantro
With that said I like having a small slow
cooker for breakfast and a large 6 quart for
cooking pumpkins and giant batches of dry
beans that I freeze in 1 1/2
cup portions.
That's definitely the case here — add 16 oz of dried black
beans and 6
cups of vegetable broth and water (I used 4
cups of broth and 2
cups of water) to your slow
cooker.
1
cup of cannellini
beans (soaked,
cooked + drain, or organic, low sodium canned) 1
cup of
cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
I made them with 1 1/2
cups of my home
cooked beans rinsed and drained really well.
You can use any quantity of green
beans, the amount of water always stays the same at 1/2
cup and the
cooking time is always zero.
1 baked ham bone with some meat attached 4
cups vegetable stock 4
cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2
cups cooked cauliflower 2
cups cooked green
beans Salt and pepper, to taste
4
cups of black rice
cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black
beans (1
cup or so) 1 jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1
cup of fresh or jarred salsa would also be a great dressing!