Bean Recipes

White Chili

1 lb white beans (I often use great northern but I've also used navy beans)
1 C chopped onion (I try to remember to chop it up and simmer with the beans.
Sometimes I forget and just sauté the onion and garlic together later.)
1-2 Cloves garlic (can use garlic salt or powder)
3 Bullion cubes
2 t cumin (or more to taste)
1 C sour cream
1 small can diced green chilies
Optional: Add chicken
Soak beans overnight. Drain and rinse in morning. Put in large pan, cover
with water and bring to a boil then simmer for a few hours. Add everything
except for chilies and sour cream. Just before serving mix sour cream,
chilies, and small amount of bean liquid together. Pour into pot of beans.
Serve. We like it with tortilla chips and a little cheese. Enjoy. (Good even without sour cream. Makes a good chip dip if served cold w/ cilantro on top).
- Cori H.


Black Bean Salsa Salad

2 cans black beans drained (or cooked until tender)
2 cups kernel corn
1 yellow or red bell pepper, chopped
1 medium red onion, chopped
2 large Roma tomatoes, chopped
3/4 cup fresh cilantro, chopped
1/3 cup fresh parsley, chopped

Toss these ingredients together.

Stir the following in another bowl, then pour over bean mixture to coat.

2 fresh jalapeno peppers, seeded, chopped (optional)
2 cloves garlic, minced
2-3 Tbl. lime juice, to taste
1-2 Tbl. ground cumin, to taste
1 Tbl sugar
1 tsp salt
Pepper to taste
1 tsp dried oregano

Serve immediately over shredded lettuce w/ corn tortillas. Garnish w/ lime wedges.


Mock Tuna/Chicken Salad

1 Cup canned chickpeas (or cooked until tender)
1 stalk celery, chopped
1/2 small onion, finely chopped
3 Tbl. mayonnaise
Salt and pepper to taste

Mash (until slightly chunky) chickpeas in a small bowl. Add remaining ingredients and stir. Serve on croissants, sandwich bread, pita bread, or topped with lettuce, tomatoes, or sprouts. Serves 3.

Mexican Layered Salad From the Kitchen of Karen B.

1 16 oz. bottle Hidden Valley Spicy Ranch dressing (use regular ranch dressing if you like things a little milder)
8x8 pan of cornbread
1 bag romaine salad
2 med tomatoes, chopped
6 green onions, chopped
1 can black beans, drained & rinsed
1 can Del Monte Fiesta corn, drained
1 pkg. Kraft Mexican Four Cheese blend shredded cheese
1 pkg. Perdue Short Cuts chicken strips, Southwestern style (optional)
1 bottle Hormel real bacon bits, or 6 strips bacon, crumbled

Assembly:

Drizzle about 1 tablespoon salad dressing in the bottom of a large salad bowl. Crumble one-half of the cornbread into the bowl. Top with one-half of the lettuce. Add one-half of each of the remaining ingredients in the order shown above. Drizzle one-half of the salad dressing over the top. Repeat layers, starting with the remaining cornbread and ending with the remaining salad dressing. Refrigerate at least 30 minutes before serving.


Bean Salad From the Kitchen of Elinor W.

One bag of cooked brown rice
15 oz. can black beans, rinsed
11 oz. can Mexi corn, drained (this is just corn with bits of sweetred pepper for color)
4 green onions thinly sliced
2 tsp. dijon mustard
1/2 cup Ceasar dressing

Mix and serve.


Greek Isle Pasta Salad (using items from the garden and food storage)
From the Kitchen of Bente
3 C. Bow-tie pasta, uncooked
2 C. baby spinach or 1/2 C. fresh parsley
1 Cup cherry tomatoes
3/4 C. drained canned chickpeas rinsed
1/2 C. Kraft Greek Vinaigrette Dressing
1 Cup canned chicken pieces drained (optional)
1/2 C. sliced olives

Cook pasta as directed, drain, & place in bowl. Add remaining ingredients & toss lightly. Cover & refrigerate until ready to serve.