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.
16 oz packages
of dried black beans are on sale this week.
Heck you can buy 1 pound
of dried black beans in the dollar stores for... guess what... $ 1!!!
Not exact matches
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.
2 large onions Oil for frying — I use a tsp
of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled
beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
* 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
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
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 Cha
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 Cha
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)
I've made a vegetarian version; I often prepare
dried black beans instead
of using canned; I've used fresh pumpkin, added sausage... Thank you!
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
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134
Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling
Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169
Black - Eyed Peas, Ham, and Collards 170 Royal Corona
Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green
Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad
of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245
Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg
of Lamb over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
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
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1 cup
dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves
dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
• 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
1 Large can cooked
Black beans 1 Large onion, chopped (1 TBS
dried) 1 Large green or red bell pepper, chopped Cream
of Chicken soup substitute (see recipe below) 1 (4 oz.)
Refried
beans are a regular in the Tin and Thyme household and as a result we get through quite a lot
of black beans; rather than buy tins which work out to be rather expensive, I like to buy packs
of dried beans, cook them in the slow cooker, divide into tin sized portions and keep in the freezer until needed.
1 corn or rice tortilla 1 tbsp
of pizza sauce (I use store bought — homemade would be great) 2 tbsp
of black beans 2 tbsp
of corn 2 sundried tomatoes (soaked for a couple
of minutes in warm water and sliced) 1 clove
of garlic, minced a sprinkle
of fresh or
dried basil (I only had
dried) 2 tbsp
of homemade nacho cheeze (store bought would work) 1/4
of an avocado, sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh cilantro
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
Beans and shells 1 1/4 cups dried white beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup kale pesto Zest of 2 lemons Freshly ground black p
Beans and shells 1 1/4 cups
dried white
beans (or two 15 - ounce cans of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup kale pesto Zest of 2 lemons Freshly ground black p
beans (or two 15 - ounce cans
of beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup kale pesto Zest of 2 lemons Freshly ground black p
beans) 2 cloves garlic, peeled and left whole 3 teaspoons salt, plus more to taste One 12 - ounce box jumbo pasta shells 3/4 -1 cup kale pesto Zest
of 2 lemons Freshly ground
black pepper
I used
dried beans in this recipe, but if you're short on time, you can substitute 2 (15 oz) cans
of black beans instead.
INGREDIENTS: Cooked Whole Navy
Beans, Sunflower Oil, Long Grain Rice Flour, Cane Sugar, Buttermilk Powder, Sea Salt, Whey Powder (Milk), Sour Cream (Cream, Nonfat Milk, Cultures), Dextrose, Onion Powder, Spices (Chili,
Black Pepper), Citric Acid, Nonfat
Dry Milk, Garlic Powder, Non-GMO Natural Flavor, Natural Extractives
of Paprika (Color).
2 Cups White
Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or
Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and
Black Pepper
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
so the best way to get through a whole pot
of dried beans cooked from scratch (or leftover white or
black bean soup).
A few tweaks
of my own — add
dried shallot,
black sesame seeds, mango, used red quinoa as well as brown rice,
black beans, shredded lettuce and chilli tofu pieces.
Quick
Black Bean and Corn Enchiladas Ingredients: Taco Bell Enchilada kit 2/3
of the prepared 16oz
dried beans or 2 cans 1 cup frozen corn 1 cups shredded... [Read more...]
2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon
Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans
Black Beans, Drained 1/2 Cup
Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
Parmesan Roasted Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans
of chickpeas (garbanzo
beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon
dried oregano 1 teaspoon
dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground
black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towel to
dry.
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces)
black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1 tbsp
dry parsley or cilantro for topping
black pepper to taste 2 cups cooked jasmine or basmati rice
Red would also be good - used
dried oregano (all I had on hand)- generous with the cilantro and put in right after the
black beans - squeezed half a lime over the whole thing right before serving - garnished with a bit
of sour cream on the side - I used El Yucateco xxxhot sauce to liven mine a bit.
I had plenty
of dry, but I like to soak them, so that delays things too — making
black beans out
of the question.
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup
dry white wine, such as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava
beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground
black pepper to taste
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!
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground
black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved
bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
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
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground
black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked
beans of choice (e.g.,
black beans, adzuki
beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
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
2 to 3 cups
of cooked
Black beans with a little of the liquid from the beans (canned black beans can be used, but precooked dried ones are be
Black beans with a little
of the liquid from the
beans (canned
black beans can be used, but precooked dried ones are be
black beans can be used, but precooked
dried ones are better)
Can i just use a can
of black beans instead
of this whole process
of cooking
dried ones?
«No presoaking, no simmering, just tossing cold
dried beans in the slow cooker for three hours and they are perfection itself:
bean nirvana,» Smitten Kitchen says
of her
black bean soup recipe.
I used
black beans instead
of pinto and a can
of lentils rather than
dried, then carrots instead
of capsicum, chilli paste instead
of powder and it was divine!
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white
beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease
of flipping) 1⁄8 cup
dried bread crumbs 1 teaspoon
dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon
black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (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
12 jalapeños 1 cup cooked white or brown rice 1 cup canned
black beans, drained and rinsed 2 tablespoons smooth or grainy vegan Dijon mustard 1 teaspoon garlic powder, or 1 medium - size clove garlic, peeled and pressed 1 tablespoon chopped fresh thyme leaves, or 2 teaspoons
dried 1/2 cup extra-virgin olive oil, for drizzling Hot sauce
of choice, for drizzling
1 1⁄2 cups
dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
1/2 ounce
dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon
black pepper 3/4 cup Chinese sweet
bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung
bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
12 ounce
dried cannellini
beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch
of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground
black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
5 cups cooked pinto
beans, rinsed and drained 3 large cloves
of garlic, minced 1/2 cup diced yellow onion 1 teaspoon
dried oregano 1 teaspoon ground cumin 1/2 teaspoon chili powder cracks
of fresh
black pepper
While all that is happening, I warm the refried
black beans and toss together a salad - like filling
of baby kale (but you could also use arugula), sliced scallions, sweet baby bell peppers, and
dried figs.