Posts tagged beans

Buffalo Chicken Chili

Buffalo Chicken Chili

Recipe: Buffalo Chicken Chili

A buffalo chicken wing inspire bowl of chili served topped with tangy crumbled blue cheese.

Ingredients

  • 1 pound ground chicken
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 cup beer or chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/2 cup hot sauce (or to taste)
  • salt and pepper to taste
  • crumbled blue cheese to taste

Instructions

  1. Cook the chicken in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve topped with crumbled blue cheese to taste.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)
Inspired By: Buffalo Chicken Chili

Chickpea Salad

Chickpea Salad

Recipe: Chickpea Salad

Feta cheese and chickpeas lend a Mediterranean flair to this satisfying side salad.

 

Ingredients

  • 1 7-ounce can chickpeas, rinsed
  • 3 cups peeled, seeded and diced cucumber
  • 2 cups halved grape tomatoes or cherry tomatoes
  • 1/4 cup crumbled reduced-fat feta cheese
  • 1/4 cup diced red onion
  • 1 Tbsp minced garlic
  • 2 Tbsp extra virgin olive oil
  • 4 Tbsp lemon juice
  • Freshly ground pepper to taste

Instructions

  1. To prepare dressing: Wisk together garlic, olive oil, lemon juice, salt, and pepper.
  2. To prepare salad: Combine chickpeas, cucumber, tomatoes, cheese and onion in a medium bowl. Add dressing and toss to coat.

Preparation time: 20 minute(s)

Number of servings (yield): 6

Inspired By: Chickpea Salad

Seared Scallops with Warm Tuscan Beans

Seared Scallops with Warm Tuscan Beans

Recipe: Seared Scallops with Warm Tuscan Beans

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 1/2 pounds sea scallops
  • 1/4 teaspoon salt
  • 1 cup chopped onion
  • 1/8 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup chicken broth
  • 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • 2 (6-ounce) packages fresh baby spinach
  • 2 tablespoons chopped fresh basil

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.
  2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
  3. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Seared Scallops with Warm Tuscan Beans

Down and Dirty Pasta e Ceci

Down and Dirty Pasta e Ceci

Recipe: Down and Dirty Pasta e Ceci

Ingredients

  • 2 cloves garlic
  • 4 fillets anchovies
  • 4 ripe plum tomatoes
  • 3 healthy sprigs rosemary
  • salt and pepper
  • 1 can chick peas (do not drain)
  • 4 cups chicken broth
  • 1/2 lb small pasta, like farfalle
  • 3 tablespoons olive oil
  • shaved parmesan

Instructions

  1. Dice garlic. Cut up anchovies, roughly chop tomatoes.
  2. Over medium heat, saute garlic, anchovies and two rosemary sprigs until the anchovies are melted.
  3. Add chopped tomatoes. Saute 10 or 15 minutes, till the tomatoes are fully cooked. Salt as needed. While cooking, heat the chicken broth in the microwave.
  4. Increase heat and add can of chick peas, with water in the can, and 3 cups of heated chicken broth. Add last sprig of rosemary. Bring to soft boil.
  5. Add pasta. The liquid should just barely cover the pasta. Reduce heat to healthy simmer and cook (start with package recommendation but it may take more or less time) . Add more broth if needed. But remember, the broth should be thick, so add the least amount of liquid possible that still allows the pasta to cook. When the pasta is done spoon into bowls. Add shaved Parmesan and ground pepper..

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Down and Dirty Pasta e Ceci

Sausage and Bean Soup with Pasta

Recipe: Sausage and Bean Soup with Pasta

Ingredients

  • 1 15-ounce can cannellini beans, drained
  • 1 pound ground turkey sausage
  • 1/2 medium onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, minced
  • 1 15-ounce can diced tomatoes
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • salt and pepper
  • 1 cup ditalini pasta, or any small pasta
  • grated Parmigiano Reggiano cheese (optional)

Instructions

  1. In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot.
  2. Add onion, carrot and olive oil and saute for 2-3 minutes until soft.
  3. Add garlic and saute about a minute more.
  4. Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper, the drained beans and the sausage and cover the pot.
  5. Cook for an hour over low heat, at a gentle simmer.
  6. Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, you can add more chicken broth.
  7. Serve with grated cheese on top.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 10 minute(s)

Number of servings (yield): 6

Inspired By: Sausage and Bean Soup with Pasta

Pork Chili Verde

Recipe: Pork Chili Verde

Ingredients

  • 2 tablespoons vegetable oil
  • 1 yellow onion, diced
  • 4 cups pulled pork
  • 2 cups salsa verde
  • 4 cans white beans
  • 8 cups chicken stock
  • 2 teaspoons cumin
  • 1 teaspoons chili powder
  • Kosher Salt
  • Garnish with Green Onions and Cilantro

Instructions

  1. In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.
  2. Add the pulled pork to the onion and cook about 5 minutes.
  3. Add the salsa verde to the pork and onions and simmer together.
  4. Rinse and drain the white beans.
  5. Add the beans to the chili.
  6. Add the chicken stock, put a lid on the chili and simmer for an hour.
  7. Add the cumin and chili powder and then season to taste with kosher salt.
  8. Garnish with green onions and cilantro and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 8

Inspired By:

Pasta with Escarole, Beans, & Sausage

Recipe: Pasta with Escarole, Beans, & Sausage

Ingredients

  • 1/2 lbs Penne Rigate, prepared per pkg directions, keep warm
  • 2 pkgs (15 oz each) Fresh Chopped Escarole
  • 1 pkg (about 1 1/4 lb) Hot Italian Pork Sausage Patties, crumbled
  • 1 Tbsp Olive Oil
  • 1/4 tsp red pepper flakes (crushed red pepper)
  • 2 cloves Garlic, minced
  • 1 can (15.5 oz) Cannellini Beans (do not drain)
  • 1 cup Chicken Culinary Stock
  • 1/2 cup Shredded Parmigiano-Reggiano Cheese
  • 1/3 cup finely chopped fresh Italian parsley (flat leaf)
  • Sea Salt and Cracked Black Pepper to taste

Instructions

  1. Blanch escarole 1-2 min in large pot of boiling salted water. Drain; set aside.
  2. Cook sausage in large skillet on MEDIUM-HIGH, stirring frequently and breaking up with spoon, 5-7 min, until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
  3. Add oil, red pepper flakes, and garlic to skillet. Reduce heat to MEDIUM-LOW. Cook, stirring, 1 min. Add sausage and escarole; stir to combine. Cook 1 min; reduce heat to LOW. Add beans and liquid and stock; simmer 1 min.
  4. Add pasta to escarole mix; stir to combine. Add cheese and parsley; stir to combine. Let simmer, 2-3 min. Season to taste with salt and pepper.

Personal Notes

Why blanch greens? It’s recommend for vibrant color and less bitter taste.

Number of servings (yield): 6

Inspired By: Pasta with Escarole, Beans, & Sausage

Hummus

Hummus

Recipe: Hummus

Ingredients

  • 2 Cans of Garbanzo Beans
  • 3 Tbsp Tahini
  • Drizzle Extra Virgin Olive Oil
  • Dash of Sea Salt
  • Fresh ground black pepper
  • Optional Flavoring Components (See variations below the main recipe)

Instructions

  1. Empty one can of garbanzo beans with juice into a blender
  2. Drain the 2nd can of garbanzos into the empty first can to reserve the juice
  3. Empty the drained 2nd can into the blender
  4. Stir the tahini aggressively to blend any oil that may have separated
  5. Add 3 Tbsp tahini to the blender
  6. Add a few grinds of black pepper
  7. Add a reasonable dash of sea salt
  8. Add “Flavoring Components” (see variations below)
  9. Blend on Medium, stopping occasionally to scoop up any garbanzos that get trapped under the blades
  10. Blend until reasonably smooth (based on your preferences)
  11. If the hummus appears too thick, add in some of the earlier reserved garbanzo juice (a little at a time), leaving it a bit thicker than you prefer since you can add more later
  12. Taste it!
  13. Add more salt, pepper, tahini, and flavoring components to taste.
  14. Stir in any additions to get them somewhat mixed into the hummus
  15. Blend again
  16. Taste it and adjust flavors as necessary by adding more of what you think it needs.
  17. Once you have the flavors where you want them, give a final adjustment to the consistency by adding any more reserved juice that you think it needs (or not)
  18. Give it a final blend if needed
  19. Empty hummus into a serving dish and refrigerate
  20. Before serving, drizzle with a little extra virgin olive oil and optionally sprinkle with a bit of paprika, chipotle, parsley, or fresh ground black pepper

Variations

Lemon Pepper Hummus: Lemon Juice to taste (around ½ cup – add somewhere around step 5 above – BE CAREFUL OF YOUR CONSISTENCY – this will thin the hummus). Add copious amounts of fresh ground black pepper at step 6 above.
Garlic Hummus: Add two heads of Roasted Garlic.
Spicy Hummus: Chipotle to taste. Cayenne to taste. Copious amounts of black pepper.

Feel free to mix and match! (Garlic & Lemon, Cumin Chipotle, etc)

Skillet Gnocchi with Spinach & White Beans

Skillet Gnocci with Spinach and White Beans

Recipe: Skillet Gnocchi with Spinach & White Beans

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi, (see Tip)
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 12 oz baby spinach (2 bags)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely shredded Parmesan cheese

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
  2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Personal Notes

If you have trouble fitting all the spinach in the skillet, add one bag and cover. After a minute, stir and add the second bag. Cover for an additional minute before stirring again.

Variations

You may substitute Chard for the spinach.

Cooking time (duration): 30 min

Number of servings (yield): 6

Inspired By: Skillet Gnocchi with Chard & White Beans
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Chicken Saltimbocca with Escarole and Beans

Chicken Saltimbocca

Recipe: Chicken Saltimbocca with Escarole and Beans

Ingredients

  • 4 (7 oz each) boneless, skinless chicken breasts
  • 1 Tbsp sage leaves, chiffonade cut (fine strips)
  • 4 thin slices Prosciutto
  • Searing Flour (flour, salt, pepper mixture)
  • 4 Tbsp Olive Oil
  • 3 large cloves Peeled Garlic, minced
  • 1 bag chopped escarole (about 1 lb)
  • 1 can (15.5 oz) Cannellini Beans, undrained
  • 1 cup Chicken Culinary Stock
  • 1 lb broccoli crowns, cut into large pieces, stems attached
  • 4 Tbsp Parmesan Cheese, grated

Instructions

  1. Bring large pot of salted water to boil.
  2. Place chicken breasts, smooth side up in a plastic food storage bag. Put 1/4 sage leaves and 1 slice prosciutto atop each breast. Pound both sides of breast with meat tenderizer mallet to even thickness (about 1/4 inch). (For best results, start in center, pounding outwards.) Pepper to taste; dust with pan-searing flour.
  3. Heat 2 Tbsp oil in large skillet over MEDIUM-HIGH until oil begins to faintly smoke. Add chicken. When edges begin to change color turn. Continue cooking until internal temperature reaches 165 degrees, 5-8 min. Check by inserting thermometer half way into thickest part. Remove chicken to platter.
  4. Reduce heat to MEDIUM; add remaining olive oil to pan. Add garlic; cook 30 seconds. Add escarole, beans and broth, salt and pepper to taste. Cover; cook 3 min to wilt escarole.
  5. Uncover; cook 10 min, stirring occasionally (it will be soupy). While this is cooking, blanch broccoli in boiling salted water, until crisp tender, 3-4 min. Drain; keep warm. Return chicken to skillet on top of greens. Allow chicken to warm
  6. Arrange broccoli on platter. Top with greens, beans and chicken. Sprinkle with Parmesan Cheese.

Personal Notes

This dish is slightly time consuming the first few times that you make.

Cooking time (duration): 50 minutes

Number of servings (yield): 4 – 6

Inspired By: Chicken Saltimbocca with Escarole and Beans
(more…)

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