Recipes for beans
Sausage with Beans and Escarole Recipe
Sausage with Beans and Escarole Ingredients
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Sausage with Beans and Escarole Recipe
12 ounces chicken bread along with Mediterranean and beyond seasonings, lower
into 1/4-inch units - 1 15-oz. can cannellini beans, drained and rinsed
- One particular 15-oz. can garbanzo beans, exhausted and washed
- 1 28-oz. can entire tomato plants, energy depleted and also chopped
- One 1/2 glasses canned low-sodium chicken broth
- One these kinds of leaf
- One tsp dehydrated thyme
- 1/4 teaspoon destroyed red pepper
- A single small head escarole, chopped
- 1/4 mug coarsely grated Parmesan
- Two tablespoons chopped fresh new parsley
- Salt as well as pepper
How to make Sausage with Beans and Escarole
- Blend chicken, coffee beans, garlic, broth, these types of leaf, thyme as well as red
pepper throughout crock pot along with make in minimal high temperature placing
with regard to 4 a long time. - Mix throughout escarole and also prepare food yet another 5 to eight minutes, until merely wilted. Wake throughout Parmesan and parsley. Season to be able to flavor with salt along with pepper and assist.
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Sausage with Beans and Escarole is ready to serve.
YIELD: 6 Servings
COOK TIME:4 HOURS
PREP TIME:10 MINUTES
Fettuccine with Artichokes and Beans Recipe
Fettuccine with Artichokes and Beans Ingredients
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Fettuccine with Artichokes and Beans Recipe
3/4 pound fettuccine
- 1/4 cup as well as One particular tsp . olive oil
- Only two cloves garlic oil, marauded
- One 5-ounce can easily cannellini beans, rinsed
- One 75-ounce may artichoke hearts, cleared and quartered
- Kosher salt along with black pepper
- A single portion white bakery, done
- 1 tsp of dried out oregano
How to make Fettuccine with Artichokes and Beans
- Prepare the particular pasta good deal guidelines. Reserve 1/2 cup from the cooking food drinking water. Deplete the particular pasta as well as give it back towards the pot.
- At the same time, heat 1/4 cup of the oil in the large griddle around medium high temperature. Add the particular garlic clove and prepare food, mixing, pertaining to A single minute. Put the actual beans, artichokes, 3/4 tsp of salt, along with 1/4 tsp of pepper. Prepare food until eventually warmed up via, Three or four minutes.
- Pulse the particular bakery in the food processor until eventually coarse food crumbs kind. Include the oregano along with the leftover teaspoon of acrylic and heartbeat till just mixed. Chuck the pasta with the artichoke mix along with set aside pasta water. Sprinkle with all the breads crumbs.
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Fettuccine with Artichokes and Beans is ready to serve.
YIELD: Makes 4 servings
PREP TIME:10 MINUTES
OTHER:10 MINUTES
Hot Bean Dip Recipe
Hot Bean Dip Ingredients
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Hot Bean Dip
1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 (16 ounce) cans refried beans
- 1/2 (1 ounce) package taco seasoning mix
- 5 drops hot pepper sauce
- 2 tablespoons dried parsley
- 1/4 cup chopped green onions
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded Monterey Jack cheese
How to make Hot Bean Dip
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
- Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.
- Hot Bean Dip Recipe is ready to serve.
Prep Time:10 Min
Cook Time:30 Min
Ready In:40 Min
Spiced Sweet Roasted Red Pepper Hummus Recipe
Spiced Sweet Roasted Red Pepper Hummus Ingredients
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Spiced Sweet Roasted Red Pepper Hummus
1 (15 ounce) can garbanzo beans, drained
- 1 (4 ounce) jar roasted red peppers
- 3 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
How to make Spiced Sweet Roasted Red Pepper Hummus
- In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
- Sprinkle the hummus with the chopped parsley before serving.
- Spiced Sweet Roasted Red Pepper Hummus Recipe is ready to serve.
Real Hummus Recipe
Real Hummus Ingredients
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Real Hummus
1 clove garlic
- 1 (19 ounce) can garbanzo beans, half the liquid reserved
- 4 tablespoons lemon juice
- 2 tablespoons tahini
- 1 clove garlic, chopped
- 1 teaspoon salt
- black pepper to taste
- 2 tablespoons olive oil
How to make Real Hummus
- In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
- Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
- Real Hummus Recipe is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Hummus III Recipe
Hummus III Ingredients
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Hummus III
2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 teaspoon salt
- 2 cloves garlic, halved
- 1 tablespoon olive oil
- 1 pinch paprika
- 1 teaspoon minced fresh parsley
How to make Hummus III
- Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
- Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
- Hummus III Recipe is ready to serve.
Prep Time:10 Min
Ready In:10 Min
Black Eyed Pea Salsa Recipe
Black Eyed Pea salsa Ingredients
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Black Eyed Pea Salsa Recipe
1 (15.5 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (11 ounce) can white corn, drained
- 1 1/3 cups medium salsa
- 3/4 cup chopped green pepper
- 1/2 cup chopped green onions
- 1 (2.25 ounce) can chopped ripe olives, drained
- 1 jalapeno pepper, seeded and chopped
- 1 envelope Italian salad dressing mix
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- Tortilla chips
How to make Black Eyed Pea salsa
- In a bowl, combine the first 12 ingredients. Serve with tortilla chips.
- Black Eyed Pea salsa is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Guatemalan Rellenitos de Platano Recipe
Guatemalan Rellenitos de Platano Ingredients
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Guatemalan Rellenitos de Platano
6 plantains, peeled and broken into chunks
- 1 (16 ounce) can refried black beans
- 1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
- 1 teaspoon salt
- 1 quart oil for frying
How to make Guatemalan Rellenitos de Platano
- Place the plantains in water to cover in a large pot. Bring to a boil, then reduce heat and simmer until tender, 15 minutes. Drain and mash.
- In a small saucepan over low heat, heat the refried beans. Stir in the SPLENDA® Granulated Sweetener and salt. Remove from heat.
- To make the rellenitos, form a palm-sized amount of mashed plantains into a ball; flatten and place about a teaspoon of the bean mixture in the middle; then mold the sides of the plantain around the beans, making an egg-shaped ball.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C), or until a small amount of batter sizzles and browns in the oil. Fry rellenitos in oil until browned. Drain on paper towels.
- Guatemalan Rellenitos de Platano Recipe is ready to serve.
Prep Time:30 Min
Cook Time:1 Hr
Ready In:1 Hr 30 Min
Healthy Snack Platters Recipe
Healthy Snack Platters Ingredients
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Healthy Snack Platters
6 Sargento® Reduced Sodium Colby-Jack Cheese Snacks
- 6 Sargento® Reduced Sodium String Cheese Snacks
- 5 cups fresh vegetables (baby carrots, bell pepper “scoops,” broccoli florets, seedless cucumber slices)
- 1 (14.5 ounce) can garbanzo beans, drained, liquid reserved
- 1/4 cup liquid from can of garbanzo beans
- 4 cloves minced garlic
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil or tahini (optional)
- Smoked paprika
How to make Healthy Snack Platters
- Cut each cheese snack crosswise in half. Arrange on platter with vegetables. Puree beans, liquid, garlic, lemon juice and olive oil or tahini to make humus. Sprinkle paprika on hummus and serve as dip.
- Healthy Snack Platters Recipe is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Football Party Dip Recipe
Football Party Dip Ingredients
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Football Party Dip
1 pound Bob Evans® Zesty Hot Sausage Roll
- 1 (16 ounce) can baked beans
- 1 cup Bob Evans® Wildfire Barbecue Sauce
- 1 3/4 cups fresh diced tomatoes
- 1 1/2 cups diced celery
- 1 1/4 cups diced onions
- 1 1/4 teaspoons garlic powder
- Hot sauce to taste
- Salt and Pepper to taste
- Garnish Options:
- 3/4 cup shredded Cheddar cheese
- 1/3 cup sour cream
- 1 large bag tortilla chips
- 1/4 cup green diced onions
How to make Football Party Dip
- 1. Crumble and cook sausage in a large skillet or soup pot, over medium-high heat until browned. Carefully drain off excess drippings. Add celery and onions to sausage and continue to cook over medium heat until vegetables are slightly tender and sausage is no longer pink. Add baked beans, barbecue sauce and mix well. Add tomatoes, garlic powder, hot sauce, salt and pepper to mixture. Simmer together for 5 to 10 minutes and serve in a large bowl. Garnish with cheddar cheese, sour cream and diced green onions on top if desired. Serve with tortilla chips. Refrigerate leftovers.
- Football Party Dip Recipe is ready to serve.
Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min
