White Beans with Rotini and Golden Onions

Ingredients

3 tbsp olive oil

2 medium onions, halved lengthwise and cut into thin strips

1 large garlic clove, finely chopped

2 large red bell peppers, cut lengthwise into ⅛” wide strips

2 tsp finely chopped fresh jalapeño chile

1 tsp salt

¼ tsp black pepper

¾ cup water

1 lb rotini

16 oz can white beans, drained and rinsed

2 oz finely grated Parmigiano-Reggiano

½ cup finely chopped fresh, flat-leaf parsley

Directions

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onions, stirring occasionally, until golden, about 10 minutes. Add garlic and saute, stirring, 1 minute, then transfer onions to a bowl.
Add remaining tablespoon oil to skillet and saute bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
While peppers are sauteing, cook pasta in a 6- to 8-quart pot of boiling, salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well.
Serve sprinkled with remaining cheese and parsley.

Vegetarian Black Bean Chili

Ingredients

¼ cup olive oil

2 cups onions, chopped

1 ⅔ cups red bell peppers, coarsely chopped

6 garlic cloves, chopped

2 tbsp chili powder

2 tsp dried oregano

1 ½ tsp ground cumin

½ tsp cayenne pepper

15 oz cans black beans (3), rinsed and drained

½ cup water

chopped fresh cilantro

sour cream

Monterey Jack cheese, grated

green onions, chopped

Directions

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers and garlic; saute until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin and cayenne; stir 2 minutes. Mix in beans, 1/2 cup water, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.

Ladle chili into bowls. Garnish with chopped cilantro, sour cream, grated cheese, and green onions.

Vegan Chili

Ingredients

15 oz cans black beans (2), rinsed and drained

16 oz jar roasted garlic salsa

1 bunch scallions, chopped

10 oz package super-sweet frozen corn

½ cup cilantro

Directions

Combine beans, salsa and scallions in saucepan. Cover, and cook over medium heat, stirring occasionally, 10 minutes.
Sire in corn, cilantro and salt to taste, and cook, stirring occasionally, until heated through. Serve hot.

Turkey and White-bean Chili

Ingredients

2 tbsp canola oil

1 lb ground turkey

coarse salt

ground pepper

1 large onion, chopped

2 jalapeños, diced

2 tsp ground cumin

1 tbsp tomato paste

19 oz cans cannelloni beans (2), rinsed and drained

14 ½ oz cans reduced-sodium chicken broth

1 cup water

sour cream (optional)

cilantro (optional)

radishes (optional)

Directions

In large, deep skillet, heat canola oil over medium-high heat. Add turkey, season with salt and pepper. Cook, breaking up turkey with spoon until browned, about 9 minutes.

Add onion and diced jalapenos, cook until soft, about 3 minutes. Stir in cumin and tomato paste, cook about 2 minutes.

Add cannelloni beans, chicken broth and water, bring to boil. Reduce heat, simmer until thick, about 15 to 20 minutes.

Garnish with sour cream, cilantro and radishes, if desired.

Tortilla and Black Bean Pie

Ingredients

4 flour tortillas (10″)

1 tbsp canola oil

1 large onion, diced

1 jalapeño chile, minced

2 garlic cloves, minced

½ tsp ground cumin

coarse salt and pepper, to taste

15 oz cans black beans (2), drained and rinsed

12 oz beer (or 1½ cup water)

10 oz package frozen corn

4 scallions, thinly sliced

2 ½ cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Tortellini with Spinach and White Beans

Ingredients

9 oz packages cheese tortellini (2)

2 tbsp oil-packed, sun-dried tomatoes, finely chopped

3 tbsp oil from the tomatoes

4 shallots, minced

4 garlic cloves, minced

½ tsp crushed red pepper

4 cups fresh spinach, washed and dried

1 cup vegetable or chicken broth

salt and pepper, to taste

15 oz cans cannellini beans (2), rinsed and drained

¼ cup toasted pine nuts

grated Parmesan cheese

Directions

Cook tortellini according to package directions. Drain. Toss pasta gently with 1 tablespoon sun-dried tomato oil, and set aside.

Heat remaining oil in same pot over medium heat. Add shallots and garlic, and cook until softened, about 2 minutes. Stir in crushed red pepper.

Remove stems from spinach and roughly chop. Add to pot with broth, tomatoes, salt and pepper. Cook until watercress is limp but still bright green, about 2 minutes. Stir in beans, and heat through for 1 minute. Add reserved pasta, and toss gently to combine. Sprinkle with toasted pine nuts and cheese, and serve. Garnish with grated Parmesan cheese.

Thyme Salmon with Tuscan Bean Salad

Ingredients

BEAN SALAD

1 tbsp extra virgin olive oil

⅓ cup celery, finely chopped

½ cup carrot, finely chopped

½ cup shallots, finely chopped

2 garlic cloves, minced

3 tbsp lemon juice

2 tsp fresh parsley, chopped

2 tsp fresh mint, chopped

2 tsp fresh basil, chopped

2 tbsp water

15 oz can cannellini beans or other white beans, rinsed and drained

SALMON

2 tsp fresh thyme, chopped

1 tsp fresh parsley, chopped

½ tsp salt

⅛ tsp black pepper

6 oz salmon fillets (4) – about 1″ thick

3 tbsp lemon juice

Directions

BEAN SALAD

Heat oil in a medium nonstick skillet; add celery, carrot, shallots, and garlic. Cook 4 minutes or until tender; add juice and next five ingredients (juice through beans). Cook bean mixture 2 minutes or until thoroughly heated, stirring constantly. Remove from heat; cover.

SALMON

Combine thyme, 1 teaspoon parsley, salt, and pepper in a small bowl; sprinkle evenly over fish. Place fish on a baking sheet or broiler pan lined with aluminum foil. Bake at 375F for 14 minutes or until fish flakes easily when tested with a fork. Remove from oven; sprinkle evenly with 3 tablespoons juice. Serve with bean salad.

Tex-Mex Lasagna

Ingredients

¾ cup bottled salsa

1 ½ tsp ground cumin

14 ½ oz can no salt-added tomatoes, diced

8 oz can no salt-added tomato sauce

cooking spray

6 precooked lasagna noodles

1 cup frozen whole-kernel corn, thawed

15 oz can black beans, rinsed and drained

2 cups pre-shredded, reduced-fat 4-cheese Mexican blend cheese

¼ cup green onions, chopped (optional)

Directions

Preheat oven to 450 degrees F.

Combine first 4 ingredients, spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450 degrees F for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes.

Tamale Pie

Ingredients

1 tbsp vegetable oil

1 cup onions, chopped

2 jalapeño chiles, stemmed and minced

2 garlic cloves, minced

2 lbs soy “beef” strips or hamburger

2 cups corn kernels, fresh or frozen

32 oz canned pinto beans, drained and rinsed

32 oz canned tomatoes, including juice

1 tsp cilantro, minced

1 tbsp ground cumin

3 tbsp chili powder

salt and freshly ground black pepper, to taste

4 cups vegetable stock

1 cup yellow cornmeal

1 cup Monterey Jack cheese or Cheddar cheese, or ½ cup of each

Directions

Heat vegetable oil in large skillet over medium heat. Saute onions and jalapenos about 3 minutes.

Add garlic, and saute 30 seconds, or until golden. Add hamburger or “beef” strips to skillet. Stir in corn, beans, tomatoes, cilantro, cumin, chili powder, salt and pepper, and cook 10 minutes.

Meanwhile, bring 3 cups vegetable stock to a boil in large saucepan. In small bowl, combine 1 cup vegetable stock with cornmeal. Blend into boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce heat to low, and cook until mixture thickens, about 30 minutes. Remove from heat.

Preheat oven to 350 degrees F.

Spoon cornmeal mixture into 12×8-inch baking dish, and bake 20 minutes. Remove from oven, layer hamburger or “beef” mixture on cornmeal and sprinkle cheese on top. Bake 10 minutes more, or until cheese melts. Remove from oven, and serve.

Summer Salad of Seared Tuna, Lima Beans, and Tomat

Summer Salad of Seared Tuna, Lima Beans, and Tomat

Ingredients

4 cups water

1 ½ cups shelled lima beans

¼ cup red wine vinegar

2 tbsp extra virgin olive oil

¾ lb green beans, trimmed

¾ lb yellow wax beans, trimmed

2 cups cherry tomatoes, halved

6 tbsp chopped fresh basil

¾ tsp salt, divided

½ tsp freshly-ground black pepper, divided

6 oz tuna steaks (6) – about 1″ thick

cooking spray

Directions

Preheat grill.

Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add lima beans; cook 20 minutes or until tender. Drain. Add vinegar and oil, tossing well.

Bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add green beans and yellow wax beans; cook 7 minutes or until crisp-tender. Drain and combine lima beans, green beans, yellow wax beans, tomatoes, and basil in a large bowl. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

Coat both sides of tuna with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place tuna on a grill rack coated with cooking spray; cook 2 minutes on each side or until desired degree of doneness.

Cut each steak crosswise into 1/4 – inch slices; arrange over bean mixture.