Sentences with phrase «of black kidney»

A set of black kidney grilles, rather than the usual chrome items, give the M2 a similar look to the M3 / 4 Competition models.

Not exact matches

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

Bob's Red Mill 13 Bean Soup Mix contains a mixture of navy beans, black beans, red beans, pinto beans, baby lima beans, large lima beans, garbanzo beans, red lentils, great northern beans, kidney beans, black - eyed peas, yellow split peas, green split peas, and lentils.

2 cans of beans (black beans, pinto, kidney, or any others that you like) 1 onion, diced 1 large bunch of greens (I used collards, but kale would also work) 1 tsp onion powder 2 tsp Braggs liquid amino acids

In the crock of a 6 quart slow cooker, add the pork and beans, black beans, kidney beans and all of the remaining ingredients.

In a colander, pour a 15 ounce can each of black beans, kidney beans, Great Northern beans, garbanzo beans and pinto beans.

I used black beans + a diced seitan sausage instead of chickpeas and kidney beans.

Same goes for beans — chickpeas, white beans, kidney beans, black beans — there's always a chance I want to throw together a quick lentil chili or a batch of homemade hummus, so I can always count on them being in my pantry.

Ingredients: 2 red onions, finely chopped 2 cloves of garlic, finely chopped Glug, love Jamie's term, of olive oil 2 teaspoons of cumin 2 teaspoons of cinnamon 1 teaspoon of oregano 1/4 teaspoon of cayenne pepper 1/2 teaspoon of dried red chili flakes Salt and pepper to taste 1 15 oz of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

I made a few changes — I doubled the entire recipe except the beef (I used 1.5 lbs for the whole thing), 1 can garbanzo and 1 can black beans in place of kidney beans, and I used more of the spices than the original measurments.

You can of course use sweet potatoes if you prefer, then add navy, kidney or black beans instead of the chickpeas.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

The combination of lentils and 3 sorts of bean yes (kidney, black and pinto) is so satisfying and delicious.

1 can of drained and rinsed red kidney beans (black beans will work as well) 1 clove of garlic crushed 1/2 red onion finely sliced 1 tablespoon of tamari or soy sauce 1 tablespoon of tomato puree

With just 6 gluten free ingredients this homemade chili is full of kidney beans, black beans, and pinto beans.

When we make tacos, I usually use 1 pound of 90 % + lean ground turkey or beef with 1 can of drained no salt added black or kidney beans, 1 packet of Mrs. Dash Taco Seasoning, and 1 can of no salt added Rotel tomatoes.

I used 1 can of red kidney beans and 1 can of black beans just to mix things up a little.

We used a total of 3 cans of beans (kidney, white, pinto, black or whatever you like); 1 can of whole kernel corn; 1 large can of diced tomatoes (28 oz); taco seasoning pack and a ranch drsg seasoning pack.

I make it exactly as written except I sub one can of black beans for one of the kidney beans.

I added two jalapeños and some chopped carrots and used fresh corn, also one can of kidney beans and one of black beans to add color and more texture, came out great!

My kids and husband don't like kidney beans, so I put a can of black beans in place of one of the kidney beans (I like the kidney beans so kept one can!)

I didn't realize it called for 2 cans of kidney beans, so I threw in a can of black beans.

~ If you don't want to futz with two different kinds of whole beans, either kidney or black beans could go solo, too.

I like a variety of beans such as chickpeas, kidney, black, white, puy or black lentils, etc. — any will do.

I've used a can of pinto beans (hubby likes these best) and a can of black beans (my favorite)-- but you can use whatever variety you prefer including the traditional kidney bean.

In northern Mexico and in American Tex - Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red (kidney) beans.

Alfalfa Anasazi Beans Appaloosa Bean Apricot Seed Azuki Beans (all colors) Atsuage Azufrado Bean Baby Lima Bean Bayo Bean Bean Cheese Bean Curd Bean Paste Bean Stick Beechmast Beluga Lentil Black Bean Black Lentil Black Turtle Bean Bolita Bean Bonavist Bean Borlotti Bean Boston Bean Boston Navy Bean Breadnut Seeds Brown Lentil Brown Speckled Cow Bean Buah Keras Butternut Butterscotch Calypso Bean Calypso Bean Canaria Bean Chestnut Lima Bean Chili Bean Chickpeas (all colors) Chinese Black Bean Chinese Yuba Christmas Lima Bean Continental Lentil Crab Eye Bean Cranberry Bean Dermason Bean Dried Chestnut Egyptian Bean Egyptian Lentil Egyptian White Broad Bean European Soldier Bean Eye Of Goat Bean Eye Of The Goat Bean Fagioli Beans Fazolia Bean Flageolet Bean French Green Lentils Fried Bean Curd Fuji Mame German Lentil Great Northern Bean Green Lentil Hang Yen Haricot Bean Haricot Blanc Bean Hyacinth Bean Indian Bean Kemiri Kidney Bean Lablab Bean Lentils (Dal) Lingot Bean Lupini Bean Maicoba Bean Maine Yellow Eye Mape Marron Marrow Bean Matki Mayocoba Bean Medium Tofu Mexican Black Bean Mexican Red Bean Miso Moath Mung Bean Mung Pea Natto Navy Bean Okara Orca Bean Pea Bean Peanuts Pearl Haricot Pecan Peruvian Bean Pine Kernel Pink Bean Pink Lentil Pinto Bean Preserved Bean Curd Prince Bean Rattlesnake Bean Red Ball Bean Red Bean Red Eye Bean Red Kidney Bean Red Lentil Refried Beans Roasted Soybeans Roman Bean Salted Black Bean Salty Black Bean Scarlet Runner Bean Shell Bean Sieva Bean Small Red Bean Small White Bean Soybean Curd Soybean Paper Soybean Paste Soynut Butter Soynuts Spanish Black Bean Spanish Tolosana Bean Speckled Brown Cow Bean Swedish Brown Bean Tempeh Tofu Tolosana Bean Tongues Of Fire Bean Trout Bean Turtle Bean Vallarta Bean Water Caltrop White Bean White Kidney Bean White Lentils White Pea Bean Yankee Bean Yellow Lentils Yin Yang Bean

Since my main meals are usually eaten away from home (I work in an ER), I like making big pots of things that last several days, and lately that's been sweet potato chipotle chili (with black and kidney beans and tons of veggies).

~ Quinoa and black beans with shredded chicken, red bell peppers, chopped avocados and sour cream ~» Veggie wraps» — saute an onion and two colors of bell peppers in a bit of EVOO, a can of stewed tomatoes with juice (smooshed up), a can each of drained / rinsed black beans and kidney beans, and ultra generous amounts of chili powder and garlic.

I used white and black beans instead of kidney.

Beans — All types of beans, including black, kidney, lima, mung, navy, red, pea, green, broad, white, wax, fava, English, chili, cranberry, pinto, cannellini, dwarf, runner, and any other type or style of bean.

«Fatty meats such as sausage, bacon and pepperoni and starchy vegetables like white potatoes and corn as well as beans such as black, kidney, or pinto are not allowed,» says Leslie Bonci, MHP, RD, director of sports nutrition at the University of Pittsburg Medical Center, Center for Sports Medicine.

Hey can I use red kidney beans instead of black beans?i only have red kidney beans on hand and would really like to try this recipe!

I feel like you can't go wrong with the types of beans used when it comes to chili — the kind I usually make uses red kidney beans and black beans!

If you're not a fan of black beans, try pinto, kidney, chickpeas, or a variety of cooked beans in place of them.

The only chili - type of beans I can find here are red kidney beans and black beans, though, so I have to make do with those.

lean ground beef -2 large cloves garlic, minced -1 onion, diced - drizzle of EVOO -1 can light red kidney beans -1 can black beans -2 cans diced tomatoes in tomato juice -1 can corn -1 packet taco seasoning (more if you want it spicier)

This recipe uses black - eyed peas in place of traditional kidney beans, replaces classic bacon bits with chopped mushrooms, and uses heart - healthy flaxseed to thicken the mixture.

1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste

This time of year we love a huge salad of baby greens and every other fresh veggie in the frig all chopped up and then we add kidney beans, black beans and chickpeas with a nut based salad dressing.

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!

Aquafaba comes in cans of beans like chickpeas, kidney beans, black beans, red beans, cannellini beans.

I used red kidney beans instead of black beans (once again, because I was out) and the cookies were still a beautiful dark chocolate color.

I mixed together my own spice mix, similar to a taco seasoning packet, added a can of green chiles to the turkey mix, black beans instead of kidney, and fresh cilantro to the corn bread topping.

I will also switch to black beans as we all prefer them to kidneys (unless of course we're having redbeans and rice).

2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes of your favorite hot sauce

Place all of the salad ingredients (green beans, black beans, kidney beans, garbanzo beans, peas, corn, and onion) into a large bowl.

Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed