For the Soup 10 cups water 16
ounces dried black beans 2 bay leaves 1 handful of cilantro stems, tied together with kitchen twine 4 cloves of garlic, roughly chopped 2 stalks of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1 chipotle chile in adobo, chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste
Not exact matches
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & r
Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon
dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 -
ounce) can or 2 cups
black beans, drained & r
black beans, drained & r
beans, drained & rinsed
* 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
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
Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14
ounce can cannellini
beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon
dry or 3 tablespoons fresh minced parsley Garlic salt or powder to taste Onion powder to taste Coarse sea or kosher salt to taste Freshly ground
black pepper to taste
• 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 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1
ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon
dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29
ounce can hominy, rinsed and drained 1 - 15
ounce can
black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16
ounces soy crumbles or diced chicken flavored seitan (or 8
ounces faux meat plus 8
ounces cooked rice) 1/2 cup (4
ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon
dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can
black beans, rinsed and drained 1 - 15.5
ounce can corn, drained 1/2-15.5
ounce can pureed pumpkin
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
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno pepper, seeded and chopped 2 bell peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15
ounce) can
black beans, drained and rinsed 2 cups Enchilada sauce, divided (recipe below) 1 cup cheese, divided (Cheddar, Mexican blend, or Monterey Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt & pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon
dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground
black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 -
ounce can garbanzo
beans, drained Vegetable oil for frying
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon
black pepper 1 28 -
ounce can diced tomatoes 1 15 -
ounce can tomato purée 1 15 -
ounce can kidney
beans, drained 1 15 -
ounce can
black beans, drained 1 15 -
ounce can red
beans, drained 2 1/2 cups water 1/2 cup
dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1 cup chopped onion 1 cup diagonally sliced carrot 1 green bell pepper, chopped 3 cups diced tomato 2 cups diced peeled butternut squash (about 1 small) 1/2 cup sliced mushrooms 1 zucchini, sliced 2 cups water 1/2 teaspoon salt 1/4 teaspoon
black pepper 2 (16 -
ounce) cans fat - free, less - sodium chicken broth 1 (16 -
ounce) can cannellini
beans, rinsed and drained 2 garlic cloves, minced 2 cups small broccoli florets 2 cups thinly sliced collard greens 1/2 cup uncooked small seashell pasta 2 teaspoons
dried sage 3/4 teaspoon
dried thyme
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
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 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
1 cup
dry quinoa 1 15
ounce can
black beans, drained and rinsed 1 15
ounce can white
beans, drained and rinsed 1 sweet potato, grated (about 2 cups) 1 can Rotel, with juices 3/4 cup grated cheddar cheese 1 tablespoon cumin 2 eggs
1 tablespoon olive oil 1 small onion, roughly chopped 1 medium carrot, peeled and roughly chopped 2 garlic cloves, minced 1 - 28
ounce can diced tomatoes 1 - 15
ounce can cannellini
beans 2-1/2 cups chicken or vegetable stock 1/4 teaspoon
dried rosemary 1/4 teaspoon
dried oregano 1/4 teaspoon salt 1/4 teaspoon
black pepper 4
ounces dried orecchiette Freshly grated Parmesan for serving
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon
dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon
black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4
ounce) can diced mild green chiles, drained 1 (28
ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32
ounces vegetable broth homemade or store bought 2 (15
ounce) cans
black beans, drained and rinsed 1/2 lime
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 pound chicken, cooked and chopped 1 tablespoon olive oil 1 small onion, chopped 3 cloves garlic, minced 2 teaspoon chili powder 1 teaspoon
dried oregano 1 teaspoon ground cumin 1 can (28
ounce) crushed tomatoes 1 can (10.5
ounce) chicken broth 1-1/4 cups water 1 can (4.5
ounces) chopped green chilies 1 can (15
ounce)
black beans, drained and rinsed 1/4 cup fresh cilantro, chopped (optional but yummy!)
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!
1/4 cup Olive Oil (I used a little less) 2 cups Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only used 1 tablespoon) 2 teaspoons
Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 -
ounce) cans
Black Beans 1 (16 -
ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)
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
1 cup
dried white or red kidney
beans, picked over 4 cups water 3 1/2 cups vegetable broth One 16 -
ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4
ounces (1 cup) fresh green
beans, cut into 1 - inch lengths 1 cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground
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)
1 1/2 cups cooked
black beans, rinsed & drained 1 8 -
ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon
dried oregano salt & pepper to taste juice from 1 lime
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)
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)
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
2 - 3 links chicken chorizo sausages (about 6 - 10
ounces) 3 teaspoons bacon fat or shortening 1 teaspoon ground cumin 2 - 3 15 -
ounce cans
black beans, drained and rinsed 1 15 -
ounce can crushed (or diced) tomatoes 4 cups (32
ounces) chicken broth 1 - 2 limes cut in fat wedges 2 - 4 Tablespoons chopped fresh cilantro (or 2 teaspoons
dried cilantro for sprinkling)
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and
dried) olive oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 -
ounce can garbanzo
beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground
black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)
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)
Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon
dried rosemary 1 teaspoon
dried thyme Pinch sea salt 1/4 cup tomato paste 1 cup hard cider (may substitute white wine, beer, or apple cider vinegar), divided 15
ounces cooked white
beans 1 cup water, plus more, as needed Freshly ground
black pepper, to taste
2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon
dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon
dried thyme 1/4 teaspoon ground
black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 -
ounce can
black beans, drained and liquid reserved Salt to taste
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 -
ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground
black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 -
ounce can kidney
beans (optional) Finely chopped Italian parsley or fresh basil for garnish
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
Vegetable and
Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 8 ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 10 ounces frozen chopped spinach, thawed and squeezed dry 8 corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack c
Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive oil 1 large yellow onion, chopped 8
ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15
ounces)
black beans, rinsed and drained 10 ounces frozen chopped spinach, thawed and squeezed dry 8 corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack c
black beans, rinsed and drained 10
ounces frozen chopped spinach, thawed and squeezed
dry 8 corn tortillas, warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack cheese
1 tablespoon cumin powder 3/4 teaspoon ground coriander 1/4 teaspoon cinnamon 1/4 - 1/2 teaspoon cayenne pepper, depending on preferred spiciness 1 14.5
ounce can diced tomatoes 5 cups water or vegetable stock, depending on preferred thickness 1 medium sweet potato, chopped in 1/2 - inch pieces 2 15.5
ounce can
black beans, drained and rinsed 1 cup
dry quinoa 1/2 cup chopped walnuts Salt and pepper, to taste
3 tablespoons ground flax 1/3 cup warm water 1 (14 -
ounce) can
black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon
dried oregano 1 teaspoon ground cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground
black pepper, to taste
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 -
ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground
black pepper 1 tablespoon New Mexican red chile powder 1/2 cup small orzo pasta 1 15 -
ounce can kidney
beans (optional) Finely chopped Italian parsley or fresh basil for garnish
• 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
Black - eyed peas, meanwhile, went from 1 pound
dried to 2 pounds 13
ounces once cooked and drained, though volume stayed consistent with the other
beans, swelling from a little under 3 cups
dried to 6 1/2 cups once cooked.
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 medium onion, diced 4 cloves garlic, minced 1 15 -
ounce can
black beans, rinsed and drained 1 15 -
ounce can red kidney
beans, rinsed and drained 1 15 -
ounce can chickpeas, rinsed and drained 1 14 -
ounce can crushed tomatoes, with jalapenos 2 cups mixed vegetables (corn, green
beans and / or carrots) 3 cups reduced - sodium vegetable broth 1 teaspoon smoked paprika 1 teaspoon
black pepper 1 heaping teaspoon
dried parsley 1 teaspoon oregano
One third could come from 4
ounces of tofu or tempeh, or one cup of virtually any food from our
Beans & Legumes group (including lentils, dried peas, pinto beans, kidney beans, black, navy, lima and garbanzo be
Beans & Legumes group (including lentils,
dried peas, pinto
beans, kidney beans, black, navy, lima and garbanzo be
beans, kidney
beans, black, navy, lima and garbanzo be
beans,
black, navy, lima and garbanzo
beansbeans).
Ingredients, Makes 6 servings 1 cup
dry bulgur 1 tablespoon orange juice concentrate 2 tablespoons seasoned rice vinegar 1 15 -
ounce can
black beans, drained and rinsed, or 1 1/2 cups cooked
beans 2 green -LSB-...]