Not exact matches
The cooking liquid from the
beans can be
reserved and used as vegetable
broth in other dishes, as well as frozen for up to 2 months.
Let the
beans sit like this for ten minutes or so before draining -
reserving a couple cups of the
bean broth.
1 cup diced onion 2 - 3 cloves garlic 1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice
reserved 1 1/2 cups vegetable
broth 1 can no - salt black
beans 1 can corn 1 T lime juice 2 T chopped cilantro
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup
reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used ground ancho chile) 2 tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef
broth (plus more if needed) 2 15 - ounce can kidney or pinto
beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts
reserve), sliced thin about two large handfuls of green
beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini
beans, drain and
reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken
broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
Add squash and 6 cups of liquid (
reserved bean cooking liquid plus additional
broth if necessary.)
Transfer the green
beans and coconut oil to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding
reserved water, breast milk, formula, water or
broth in 1/4 increments if needed.
Pour in 2 cups of the
broth (
reserving 1/2 cup for later), along with the milk, pepper and
beans.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your
broth is salty enough pepper for the fennel + green
beans: 1 fennel bulb (white part only, green parts
reserve), sliced thin about two large handfuls of green
beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid
reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black
beans, drained and rinsed 1 cup vegetable
broth or water 1 bunch chopped fresh cilantro leaves