I have a few, 2 are soups because I just love soups!
Smoky refried bean soup
1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can diced tomatoes (I used fire-roasted)
15 ounces fatfree refried beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste
Spray a large, non-stick pot with cooking spray, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes. This is from a blog called fat free vegan kitchen, she has some great recipes, google the name and you should find it easily.
Easy multi-bean slow cooker soup (from betty crocker)
5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen® organic diced tomatoes, undrained
1. In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
2. Cover; cook on Low heat setting 8 to 10 hours.
3. Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.
My other favorite main dish bean recipe is bean tacos, I made it up myself, so there's no actual recipe. I just cut some onion and green pepper and sautee it, then add a can of dark red kidney beans (drained) until they're cooked. I just plop them on a tortilla and you can use whatever taco toppings you like. Very quick and yummy!
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