So when we had
some extra dried black beans lying around, he decide to make another attempt at black bean dip.
Not exact matches
Ingredients: Organic pasta (organic semolina flour, organic whole wheat flour, water), organic tomato puree, organic diced tomatoes, organic zucchini, filtered water, part - skim mozzarella and parmesan cheeses (pasteurized part - skim milk, culture, salt, enzymes [without animal enzymes or rennet]-RRB-, ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), organic spinach, cottage cheese (Fresh cultured milk, cream, nonfat
dry milk, salt guar gum, carrageenan, locust
bean gum, citric acid), organic onions, organic carrots, organic mushrooms, organic green onions,
extra virgin olive oil, organic cane sugar, organic red wine vinegar, balsamic vinegar, organic garlic, grain vinegar, ground mustard seeds, spices,
black pepper
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
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon salt, plus
extra to taste 1 teaspoon freshly ground
black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern
beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
1/4 pound (2/3 cup)
dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup)
dried pinto
beans, soaked in lightly salted water overnight 2 tablespoons
extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
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
1 can organic
black beans, rinsed or 1 1/2 cups cooked
beans from
dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered
extra virgin olive oil
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons
extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of
beans - I used
black and kidney but any are fine!
stuffing 1/2 bunch of Andy Boy broccoli rabe 1/2 cup
dry quinoa (soaked for 6 to 8 hours) 1 cup filtered water 1 cup cooked cannellini
beans 1 tablespoon
extra virgin olive oil 1 tablespoon fresh squeezed lemon juice 1 garlic glove, grated 1/2 teaspoon
dried basil 1/2 teaspoon fine sea salt a few dashes
black pepper
1 3/4 cups
dried pinto (or Sangre de Toro or Rio Zape)
beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon
extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons
dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground
black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
2 cups
dried cranberry
beans 2 tablespoons
extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground
black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
1 tablespoon
extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans
black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with chiles, including juices 1 tablespoon chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon
dried oregano salt and / or pepper, to taste
Corn and Mango Filling 2 ears of corn 2 2/3 cups cooked
black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup
dried coconut flakes grated zest and juice of 1 lime 1 Tablespoon
extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and
dried oregano Sea salt
• 2 quarts water • 1 tablespoon salt • 3 cups
black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large
dried chipotle chiles, approximately 3 ounces • 3 cups
dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup
extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
Pumpkin, chorizo and
black bean soup 1 tablespoon
extra virgin olive oil, plus
extra, for drizzling 125g firm air -
dried chorizo, thinly sliced 2 cloves garlic, thinly sliced 1 x 400g can chopped tomatoes 2 cups (500 ml) chicken stock 500g Japanese pumpkin, peeled and chopped sea salt and cracked
black pepper 1 x 400g can
black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat.
Chicken Chili with Cannellini
Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
Beans 2 tablespoons
extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon
dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini
beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground
black pepper to taste
1 pound
dried black beans 6 cups water 10 cloves garlic, peeled 1 tablespoon
extra virgin olive oil 1/2 cup finely chopped yellow onion Juice from half a lime 1 to 1 1/2 teaspoons fine sea salt (to taste) Queso fresco or Cotija cheese to garnish Lime slices for serving
Linda Tegg, «Terrain (Prairie Grass)» (2015), Whole Foods Bulk Bin Seeds (Small Red Chilli
Beans,
Extra Large Fava
Beans,
Black Beans (Turtle
Beans), Pinto
Beans, Mung
Beans, Flageolet
Beans, Pigeon
Beans,
Black Garbanzo
Beans, Wild Rice, Soy
Beans, Baby Lima
Beans, Fava
Beans, Chickpeas (Garbanzo
Beans), Dark Red Kidney
Beans, Navy
Beans, Steuben Yellow Eye
Beans, Scarlett Runner
Beans, Cannellini
Beans (White Kidney
Beans), Adzuki
Beans, Great Northern
Beans, 32 Bean & 8 - Vegetable Soup / Chili, Countrywild Brown Rice Blend, Olde World Pilaf, Lundberg's Wild Blend, Mayacoba
Beans (Canary
Beans), Jacob's Cattle Trout
Beans, Christmas Lima
Beans, Tiger Eye
Beans, European Soldier
Beans, Petite Golden Lentils, French Green Lentils, Brown Lentils, Petite Crimson Lentils,
Black Lentils, Ivory White Lentils, Red Lentils, Large Green Lentils, Giant Peruvian Lima
Beans,
Black - eyed Peas, Raw Pumpkin Seeds (Pepitas), Yellow Popcorn, Heirloom Popcorn Kernels,
Black Barley, Kamut Berries, Buckwheat Groats, Kasha, Freekeh, Barley (Pearled), Hard Red Winter Wheat Berries, Wheat Berries (Soft White Pastry), Spelt Berries, Rye Berries),
dry wall, lights, growing media, plastic, dimensions variable.