Provençal Olive Spread

Provençal Olive Spread

Ingredients

15 oz cans Great Northern beans or other white beans (2), rinsed and drained

1 tsp fennel seeds

4 tsp capers

4 tsp red wine vinegar

½ tsp dried oregano

¼ tsp salt

16 kalamata olives, pitted

Directions

Place all ingredients in a food processor; process until smooth. Place bean mixture in a bowl.

Pork Stir-Fry with Green Beans and Peanuts

Ingredients

12 oz pork tenderloin, trimmed, cut into 1½” x ¼” strips

4 tbsp soy sauce (divided)

1 ½ tbsp honey (divided)

2 garlic cloves, minced (divided)

¼ tsp dried crushed red pepper

1 lb green beans, trimmed, cut into 1½” lengths

1 cup carrots, peeled and cut into matchstick-size strips

2 tbsp canola oil

1 large red bell pepper, cut into 1½” x ¼” strips

1 tbsp fresh ginger, minced and peeled

3 green onions, thinly sliced

¼ cup lightly salted dry-roasted peanuts, finely chopped

Directions

Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans.

Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Pinto Pizza Wraps

Ingredients

1 lb lean ground beef

½ cup chopped pepperoni

1 green pepper, chopped

1 onion, chopped

14 oz jar pizza sauce

2 ½ cups pinto beans, cooked and drained

1 tsp crushed red pepper (optional)

1 package frozen yeast roll dough

1 ½ cups shredded skim mozzarella cheese

1 egg, beaten

grated Parmesan cheese

Directions

Brown beef, pepperoni, green pepper and onion together; drain. Add pizza sauce and cooked pinto beans. Simmer until thick. Set aside to cool. On a greased cookie sheet let rolls thaw and rise. Flatten one roll at a time into a 5″ circle. Spoon about 2 tablespoons filling and about 1 tablespoon mozzarella cheese in the center. Pull edges of dough together to seal. Grease pizza pan or cookie sheets, place rolls seam side down on sheets and brush with beaten egg and sprinkle with Parmesan cheese. Bake at 400 degrees for 20 to 25 minutes

Pinto Pizza

Ingredients

1 lb frozen bread dough, thawed

1 cup chopped onion, divided

1 tsp garlic, minced

1 tbsp oil

2 cups cooked pinto beans, divided

½ lb ground beef

8 oz can tomato sauce

2 tsp chili powder

1 tsp cumin

½ tsp salt

½ cup chopped green pepper

½ lb Monterey Jack cheese

red pepper flakes, to taste

GUACAMOLE

1 medium avocado

1 garlic clove, minced

1 tbsp lemon juice

liquid red pepper sauce to taste

salt to taste

¼ cup chopped tomatoes

Directions

Pat or roll bread dough to cover bottom of greased 14-inch pizza pan.

Mash one cup of the beans; set aside remaining cup. Saute 1/2 cup onion and garlic in oil in a large skillet; add beef and brown. Drain fat from beef.
Stir in mashed beans, tomato sauce, chili powder, cumin and salt; simmer 10 minutes.

Spread bean and beef mixture on bread dough. Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in preheated 400 degree F. oven for 15 minutes or until crust is browned. Cut into wedges. Top each serving with a dollop of guacamole.

GUACAMOLE

Mash avocado with garlic and lemon juice. Add red pepper sauce and salt to taste. Stir in tomatoes. Cover with plastic and chill until ready to serve.

Pinto Bean Nachos

Ingredients

12 corn tortillas (6″)

cooking spray

1 tbsp canola oil

2 tsp ground cumin

1 tsp chili powder

2 garlic cloves, minced

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

½ cup water

1 cup crumbled queso fresco

1 cup bottled salsa

1 cup diced peeled avocado

6 tbsp chopped fresh cilantro

Directions

Preheat oven to 425 degrees.

Arrange half tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray. Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans and water, and bring to a boil, stirring frequently, adding more water if necessary.

Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Pinto Bean Cheddar Patties

Ingredients

2 ½ cups fresh, whole-grain breadcrumbs

15 oz can pinto beans, drained and rinsed

1 cup shredded Cheddar cheese or soy cheddar cheese

2 tbsp canned chopped green chiles

2 tbsp olive oil, plus more if needed

Directions

Preheat broiler. Place 1 1/2 cups breadcrumbs on baking sheet; toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.

Mash beans with fork in mixing bowl. Add cheese, chiles, toasted breadcrumbs, and salt and pepper to taste. Form mixture into 4 patties, about 3 inches in diameter. Dredge patties in untoasted breadcrumbs.

Heat oil in large skillet over medium heat. Add patties, and cook until crisp and golden brown, 3 to 5 minutes on each side; add more oil to pan if necessary. Serve hot.

Oven-Braised Lamb Shanks and White Beans

Ingredients

1 ¾ cups dry Great Northern beans

4 lamb shanks (1 pound)

4 tsp olive oil

1 large onion, chopped

1 large leek, chopped

1 large carrot, peeled and chopped

2 tbsp tomato paste

4 large garlic cloves, mined

4 bay leaves

1 tsp salt

¾ freshly ground black pepper

1 cup low-salt chicken broth

2 tbsp fresh thyme, chopped

Directions

Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain beans and place in large saucepan. Add fresh water to cover. Bring to boil over high heat. Reduce heat to medium. Simmer beans 30 minutes, occasionally skimming foam from top of water. Drain beans well.

Meanwhile, preheat oven to 450 degrees F. Place lamb shanks in 15″x10″x2″ glass baking dish. Coat each shank with 1 teaspoon oil and sprinkle all sides with salt and pepper. Roast 15 minutes. Turn lamb over and roast 15 minutes longer. Reduce oven temperature to 375 degrees F.

Using tongs, transfer lamb to a plate. Add drained beans, onion, leek, carrot, tomato paste, garlic, bay leaves, salt and pepper to baking dish. Stir gently to blend. Pour in broth. Return lamb to dish, spooning vegetables and liquids over. Cover dish with foil. Bake lamb and beans 1 hour. Mix thyme into beans, turn lamb over. Cover dish again and bake until lamb and beans are very tender, about 35 minutes longer. Season beans with additional salt and pepper if desired and serve.

One-Dish Rosemary Chicken and White Beans

Ingredients

2 tsp olive oil

1 ½ tsp dried rosemary

¼ tsp salt

¼ tsp black pepper

8 skinless, boneless chicken thighs

14.50 oz can stewed tomatoes, undrained

15 oz can navy beans, rinsed and drained

¼ cup pitted kalamata olives, chopped

Directions

Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt and pepper; sprinkle over one side of chicken. Place chicken in pan with seasoned side down, cook 3 minutes. Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done. Stir in olives.

Moroccan White Bean & Feta Pitas

Moroccan White Bean & Feta Pitas

Ingredients

½ cup olive oil

⅓ cup white wine vinegar

4 tbsp Moroccan spice blend (see note*)

15 oz can white beans, drained

1 ½ cups tomatoes, seeded and coarsely chopped

1 ½ cups cucumbers, peeled, seeded and coarsely chopped

1 cup feta cheese, coarsely crumbled

½ cup red onion, chopped

⅓ cup fresh Italian parsley, chopped

4 whole pita bread rounds, halved crosswise

salt and pepper, to taste

plain yogurt

Directions

Whisk together olive oil, white wine vinegar and Moroccan spice blend in a medium bowl. Place drained white beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.

Add tomatoes, cucumbers, feta cheese, red onion, and parsley to white beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates, pass remaining vinaigrette separately.

NOTE

*If you can’t find Moroccan spice blend at the supermarket, combine 1 teaspoon ground cumin with 1/4 teaspoon each of coriander, cinnamon, and cayenne pepper.

Serve with Romaine salad and bowls of mixed green and black olives.

Middle Eastern White Bean Pitas

Ingredients

1 tbsp ground cumin

¼ tsp ground coriander

¼ tsp cinnamon

¼ tsp cayenne pepper

½ cup olive oil

⅓ cup white wine vinegar

15 oz can white beans, drained

1 ½ cups tomatoes, coarsely chopped

1 ½ cups cucumbers, peeled and coarsely chopped

1 cup feta cheese, coarsely crumbled

½ cup chopped red onion

⅓ cup fresh Italian parsely, chopped

4 whole pita bread rounds, halved crosswise

plain yogurt

Directions

Combine cumin, coriander, cinnamon and cayenne pepper. Whisk olive oil, white wine vinegar, blend with spice blend in medium bowl. Place drained white beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.