Black Bean Soup

Seriously easy, seriously good. For the night that you want something quick, but homemade- this is as easy as opening a can.

2 cans black beans-rinsed and drained

1 1/2 cups chicken broth

1 cup salsa verde-my favorite is Trader Joe's, but any will do!

1 tsp cumin

dash cayenne pepper-or more if you like it spicy!

Toppings:

fresh chopped cilantro

chopped avocado

plain Greek yogurt or sour cream

Puree beans with broth. Put in a stock pot and add salsa and seasonings. Heat until very hot!

Serve with toppings!

Artichoke-Garlic Sausage Saute

Funny story...Megan asked what's for dinner. I told her it didn't have a name for it. So with a little work, together we came up with this one. Naming the dish was harder than preparing it!

Cube 6 slices of french bread-I used Trader Joe's cracked wheat, sourdough
Broil until well browned. Set croutons aside

Slice and brown 4 of your favorite sausages-I used Aidelle's Artichoke-Garlic
Add 1 coarsly chopped red onion. Brown well.
Add diced zucchini. Saute.
Add 2 cans diced tomatoes with their liquid and 1 can canneilli beans.
Season with salt and pepper. Heat until bubbly.

To serve:
Cover the bottom of your bowl with the homemade croutons. Ladle sausage mixture over the croutons. Top with a generous amount of freshly grated parmesan cheese. So easy and yummy!

Cuban Black Beans

I attended a workshop on cooking with dried beans. I must admit, I use beans alot when I cook but they are almost always out of a can. It was a great inspiration to start using some of the "year's supply"-literally, of beans I have stored. It just takes a little more planning time. There were lots of samples to taste-this one was my favorite and I made it for our family the following night.

Place dried beans in a pot and cover about 2 inches with cold water. Bring to a boil. Turn off heat and let stand for 1 hour. Pour off water. Add fresh water covering beans with 2 inches of water. Bring beans to a boil, turn down heat and simmer for about 1 hour. During the last 15 minutes of cooking add salt to taste.

Cuban Black Beans

1 large chopped onion

1 green bell pepper-chopped

2 cloves garlic-minced

2 carrots, chopped

1 cup orange juice

2 tsp paprika

1 tsp. salt

1/2 tsp cumin

1 tsp ground coriander

1 T fresh cilantro

1/8 tsp. crushed red pepper

1 can (15 oz) chopped tomatoes

2 cups cooked black beans

Saute vegetables in a small amount of olive oil. Add orange juice, seasonings, tomatoes, and black beans. Cover and simmer about 45 minutes. Serve over steamed brown rice.

Halibut with White Beans

1 T. olive oil
4 halibut filets (or substitute another white fish)
1/2 tsp . salt
1/4 tsp pepper
2 cloves garlic-minced
1 can diced tomatoes
1 yellow onion diced
12 oz. can chicken or vegetable broth
1/2 c. white cooking wine
1-2 (16 oz.) cans cannellini beans (label should read lightly seasoned)
I used two cans because I happen to love white beans!

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2-3 minutes on each side until lightly browned. Remove fish from pan and place in a shallow casserole dish. Add onion and garlic to pan; cook 1-2 minutes. Stir in tomatoes, broth, wine, and beans; bring to a boil. Pour over fish in casserole dish. Place in 350 degree oven for 15 minutes. Fish will finish cooking and flavors will blend. Serve in shallow bowls- place a filet and then top with several spoonfuls of "bean soup". Delicious with crusty bread and a fresh green salad.

-Adapted from Cooking Light magazine

White Bean Chicken Chili-With a New Twist

This is one of those recipes that you have to trust and try

and then decide that you love it!!

White Bean Chicken Chili

(as a short cut) Meat from one rotisserie chicken- or cook and shred your own

48 oz. chicken broth

4 cans white beans

2 onions-chopped

1-7 oz. can chopped green chilies

6 cloves garlic-chopped

2 tsp. oregano

4 tsp. cumin

1/4 tsp. cayenne pepper-more or less to taste

Saute onions and garlic in a small amount of olive oil. Add broth, chilies, and seasonings. Simmer for 20 minutes. Add beans and shredded chicken.

...Here's the twist-you serve the soup and then ladle a couple of spoonfuls of the garnish on top-it's a new, different, and wonderful combination of flavors!!

Tomato garnish

2-3 large tomatoes-chopped

1 cup chopped cilantro

1 tsp. onion powder

1 tsp. paprika

1 tsp. salt

1/3 c. olive oil

1/4 c. apple cider vinegar

1/2 cup sugar

juice of 1 lime

Cafe Rio Black Beans

(via Favorite Family Recipes)
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.