Category: Main Dish

Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.

Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil and sprinkle with salt. Combine well.

Warm pitas or wraps in oven or on a griddle pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta and roll. Wrap lower half or wraps with foil or waxed paper to keep them together while you eat your way down.

Bring large pot of lightly salted water to a boil over medium heat. Add pasta, stirring to prevent sticking, and cook according to package directions, until al dente.

Meanwhile, heat oil from sun-dried tomatoes in large skillet over medium-high heat. add garlic; cook, stirring, 1 minute.

Add sun-dried tomatoes and swiss chard; mix well. Cover, and cook, stirring occasionally, 3 minutes. Add beans with 1/2 cup water. Cook stirring occasionally, until heated. Season to taste with salt and freshly-ground pepper.

Drain pasta; transfer to serving dishes; top with bean mixture and serve.

Serve in soup bowls to take advantage of the delicious broth.

In food processor or blender, combine all ingredients except beans and tomato juice. Process until well blended but still chunky.

Transfer vegetable mixture to large serving bowl. Add beans and tomato juice; mix well. Cover and refrigerate at least 15 minutes before serving.

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Drain beans well. In a large kettle, saute’ onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine 1/4 cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350 degree F. oven for 30 to 35 minutes or until cornbread is done.

Preheat oven to 350 degrees F. In a heavy pan, sauté onion in olive oil. Add garlic and cook over medium heat.

Add diced red pepper, white rice, salt and black pepper; sauté for 2 minutes. Add cooked beans, tomato, currants, parsley, oregano, mint and dill; sauté 2 minutes.

Remove from heat. Drain grape leaves and rinse. Place 2 tablespoons of filling on each leaf, vein side up. Fold sides over and roll tightly as if making a burrito.

Line a 9” x 13” baking dish with a layer of grape leaves. Place rolled dolmas snugly into dish. Place layer of grape leaves on top.

Place lemon juice and vegetable broth into a small saucepan and bring to a boil. Remove from heat and pour over dolmas. Cover with foil and bake for 40 minutes. Cool slightly before serving.

Cook rice according to package directions, and set aside.

Meanwhile, heat 1 tablespoon oil in non-stick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden. Remove from heat.
Heat remaining 1 tablespoon oil over medium heat, and sauté yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more or until beans are heated through.

Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.

Combine first 12 ingredients in a crockpot. Cover with lid; cook on high heat for 5 hours. Discard bay leaf; stir in salt. Serve over rice; sprinkle servings evenly with green onions.

Beans may also be cooked on the stove over low heat for 8 hours.

Preheat oven to 350 degrees F.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and sauté 4 minutes or until tender. Stir in cumin, oregano, chili powder, garlic, beans, and soy crumbles, and cook 2 minutes, stirring mixture frequently.

Stir in salsa and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.

Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar cheese. Bake at 350 degrees F. for 20 minutes or until thoroughly heated.

Rinse and drain beans. Discard damaged beans and any foreign material.

Cover beans with 6 cups water and boil for two minutes. Cover pot; soak for one to four hours. Discard soaking water.

Cut meat from ham bone into 3 or 4 large pieces. Saute’ onion in butter or margarine until soft and golden in a 4-quart pot. Add beans, 4 cups water, bouillon cube, ham shank bone and ham pieces, bay leaves, thyme, oregano, salt, and red pepper flakes; bring to boil

Reduce heat, cover pot, and simmer for 1 to 1-1/2 hours, or until beans are tender.

Discard bay leaves. Remove ham shank. Cut meat from bone and discard bone. Dice meat into bite-sized pieces and return to the pot.

Remove 1 cup beans from pot and mash with potato masher or fork. Return mashed beans to pot and stir to thicken.

Add diced meat, chopped green pepper and rum (if desired);cover and simmer 15 minutes.

Serve beans over rice. Top each serving with a dollop of sour cream (if desired).