me&thegals
A Major Squash & Pumpkin Lover
This time of year I am bound to have a kettle or 2 on the stove soaking beans any given day of the week. What's not to love about beans? They are SO healthy, so cheap, so delicious, so versatile, and they give my young children endless short moments for amusement.
Here are a couple of my favorite bean recipes. I'd love to see yours!
Dawns Bean Soup
48 ounces white beans with juice (6 cups)
2 cups chicken broth
2 cups thick and chunky salsa
3 chicken breasts, cooked and chopped
Mix together in pan and warm to desired temp. Sprinkle with mozzarella.
Spicy Bean Salsa
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
Three Bean Salad
3 cans green beans, drained
3 cans wax beans, drained
3 cans red kidney beans, drained
3 cans garbanzo beans, drained
3 cans black beans, drained
3 red onions, chopped
3 green bell peppers, chopped
2 cups red wine vinegar
2 cups white sugar
2 cups vegetable oil
2 t ground dry mustard
1 t dried tarragon
1 T and 1 t dried cilantro
In large bowl, layer beans. In saucepan, pour remaining ingredients. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over beans. Stir until coated. Marinate a few hours in the fridge, stirring occasionally. Serve.
Cornbread Salad
1 pkg. cornbread (or homemade 8x8 pan)
1 can green chilies
1 pinch sage
1 pinch cumin
2 cans corn
2 cans black beans
1 green pepper, chopped
1 red pepper, chopped
1 red onion, chopped
1 lb bacon, fried, drained and crumbled
shredded cheddar cheese
1 cup Mayo
1 cup sour cream
1 pkg ranch dressing mix
tomatoes, chopped (optional)
Make bread according to directions, adding chilies, sage and cumin. Cool. Crumble. Drain and rinse corn and beans. Mix all veggies. In 9 x 13 pan, layer cornbread, vegetables and back. Repeat layers. Mix Mayo, sour cream and ranch mix. Spread over top. Top with cheese, then chopped tomatoes if desired.
Minestrone
1 lb ground beef
2 cups coarsely chopped onion
1 cup sliced celery
cup chopped fresh parsley
2 garlic cloves, minced
cup oil
5 cups beef broth
2 cups chopped fresh tomatoes or 16 oz tomatoes, cut up
15 oz tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced carrots
2 tsp dried basil or Italian seasoning
tsp salt
tsp pepper
1 cups sliced zucchini
1 cup cut green beans
1 can kidney beans, undrained
1 can garbanzo beans, undrained
4 oz uncooked spaghetti or noodles
1 cup grated Parmesan cheese
Brown beef and set aside. In kettle, saut onion, celery, parsley and garlic in oil until tender. Stir in next 8 ingredients and bring to a boil.
Mexican Casserole
lb ground beef
1 cup chopped celery
cup chopped onion
1 small green pepper, chopped
1 garlic clove, minced
2 cups cooked rice
1 can (15 oz) chili con carne w/beans
1 can (14 oz) Mexican-style stewed tomatoes
2/3 cup mayo
few drops hot pepper sauce
tsp salt
1-2 cups shredded cheddar cheese
corn chips
Cook first five until meat is browned and veggies are tender. Stir in next 6. Top with chips and cheese and bake at 350 for 35-45 min.
Here are a couple of my favorite bean recipes. I'd love to see yours!
Dawns Bean Soup
48 ounces white beans with juice (6 cups)
2 cups chicken broth
2 cups thick and chunky salsa
3 chicken breasts, cooked and chopped
Mix together in pan and warm to desired temp. Sprinkle with mozzarella.
Spicy Bean Salsa
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
Three Bean Salad
3 cans green beans, drained
3 cans wax beans, drained
3 cans red kidney beans, drained
3 cans garbanzo beans, drained
3 cans black beans, drained
3 red onions, chopped
3 green bell peppers, chopped
2 cups red wine vinegar
2 cups white sugar
2 cups vegetable oil
2 t ground dry mustard
1 t dried tarragon
1 T and 1 t dried cilantro
In large bowl, layer beans. In saucepan, pour remaining ingredients. Cook and stir over medium heat until sugar dissolves. Remove from heat and pour over beans. Stir until coated. Marinate a few hours in the fridge, stirring occasionally. Serve.
Cornbread Salad
1 pkg. cornbread (or homemade 8x8 pan)
1 can green chilies
1 pinch sage
1 pinch cumin
2 cans corn
2 cans black beans
1 green pepper, chopped
1 red pepper, chopped
1 red onion, chopped
1 lb bacon, fried, drained and crumbled
shredded cheddar cheese
1 cup Mayo
1 cup sour cream
1 pkg ranch dressing mix
tomatoes, chopped (optional)
Make bread according to directions, adding chilies, sage and cumin. Cool. Crumble. Drain and rinse corn and beans. Mix all veggies. In 9 x 13 pan, layer cornbread, vegetables and back. Repeat layers. Mix Mayo, sour cream and ranch mix. Spread over top. Top with cheese, then chopped tomatoes if desired.
Minestrone
1 lb ground beef
2 cups coarsely chopped onion
1 cup sliced celery
cup chopped fresh parsley
2 garlic cloves, minced
cup oil
5 cups beef broth
2 cups chopped fresh tomatoes or 16 oz tomatoes, cut up
15 oz tomato sauce
2 cups coarsely chopped cabbage
1 cup sliced carrots
2 tsp dried basil or Italian seasoning
tsp salt
tsp pepper
1 cups sliced zucchini
1 cup cut green beans
1 can kidney beans, undrained
1 can garbanzo beans, undrained
4 oz uncooked spaghetti or noodles
1 cup grated Parmesan cheese
Brown beef and set aside. In kettle, saut onion, celery, parsley and garlic in oil until tender. Stir in next 8 ingredients and bring to a boil.
Mexican Casserole
lb ground beef
1 cup chopped celery
cup chopped onion
1 small green pepper, chopped
1 garlic clove, minced
2 cups cooked rice
1 can (15 oz) chili con carne w/beans
1 can (14 oz) Mexican-style stewed tomatoes
2/3 cup mayo
few drops hot pepper sauce
tsp salt
1-2 cups shredded cheddar cheese
corn chips
Cook first five until meat is browned and veggies are tender. Stir in next 6. Top with chips and cheese and bake at 350 for 35-45 min.