Showing posts with label beans. Show all posts
Showing posts with label beans. Show all posts

Wednesday, May 28, 2014

Layered Enchiladas {freezer friendly}





Becca here with a recipe I've made many, many times.  In fact, I nearly always have one of these casseroles in my freezer (photo is of them unfinished) because it makes a great, quick meal  with the addition of a salad or veggie.  With beans, meat, cheese, and corn tortillas, it has all the makings of a great Mexican meal, one that I know my kids will always enjoy eating.  Feel free to adapt the meat mixture to your family's preferences; you can easily make it extra spicy, use extra beef or beans, etc. to customize it to your family's tastes!  I adapted the recipe from "Fix, Freeze, Fast!"  Enjoy!

*And don't forget to enter our giveaway, on the Crustless Spinach Quiche recipe below.  It ends 5/30/14!


Layered Enchiladas

6 pounds ground beef
4 bell peppers, chopped and seeds removed (I like multi-colored peppers)
4 onions, chopped and seeds removed (I like purple onions)
6 cloves of garlic, minced
4 cups your favorite salsa or picante sauce
4 cups tomato sauce
12 cups cooked pinto beans (I use dry beans I cooked in the pressure cooker, canned is fine also!)
2 teaspoons cumin
2 Tablespoons salt (I use Real Salt)
60 small corn tortillas (I use 5 per layer, times 2 layers, per casserole)
12 cups shredded cheese (I prefer sharp, your favorite is fine!)
6 large baking pans, 9x13 size (I use glass, or love these pans from Sam's Club, 30 for $6.48!)
plastic wrap & foil


In a large stockpot, brown beef, bell peppers, onions, and garlic, until beef is no longer pink, stirring occasionally.  I have cooked this in the slow cooker on high for several hours also, chopping the meat and stirring the mixture every hour or so.

Drain meat to remove excess fat.  Stir in remaining sauce ingredients (salsa, tomato sauce, pinto beans, cumin, and salt).  I like to taste the mixture here and make sure I don't need to add more seasonings; if you're using canned beans they're going to be saltier than using dried beans, for example.

Line your baking pans up, and place enough of the meat mixture to cover the bottom of each pan.  I scoop it out with a 1 cup measuring cup, and usually use about 4 cups.

Top each casserole with a layer of corn tortillas; I use 4 whole, and one torn into half to cover the pan evenly.  Cover with 1 cup of cheese per baking pan.  Repeat the layers, finishing with cheese (meat, corn tortillas, cheese).

Cover finished, cooled casseroles with plastic wrap, and then foil.

Freeze until ready to use.  Then, defrost overnight in the refrigerator.  Remove plastic wrap and foil, and bake at 350 for 45 minutes, or until center is heated through, and the edges are bubbling.  Enjoy!



Monday, May 26, 2014

Ranch Hummus


I'm happy to share a new favorite recipe of mine today!  If you have preconceived ideas about hummus or think you've tried them all, think again and stick around for this recipe!  It is like no other hummus recipe I've tried and tastes fabulous.  We don't eat ranch in our house and I only occasionally order it at a restaurant for a treat.  But oh how I love the taste!  This doesn't taste like the creamy, fatty ranch out of the bottle but is even better (in my opinion!)

We like to eat this ranch hummus over a bowl of roasted veggies and chickpeas and brown rice for a complete meal. It would also be extra tasty on crunchy sliced veggies, or pita chips.

Ranch Hummus
Ingredients:

1 can cannellini beans, drained and rinsed
2 TB plain Greek Yogurt
1 TB lemon juice
1 clove garlic
1/2 tsp. onion powder
1/2 tsp. Italian seasoning
Salt and Pepper to taste

1/3 cup EVOO (extra virgin olive oil)

Directions: 

Mix all ingredients together in the food processor or blender.  

Enjoy! 
Sara


Wednesday, March 12, 2014

Falafel aka: chick pea patties


Becca here with a recipe that is a great quick and easy weeknight recipe that my kids love.  I know that chick pea patties sound a bit strange, but I don't think you would ever, ever guess that a bean is the main ingredient.  They have a great light, almost fluffy texture, with a savory flavor.  We love them with guacamole or diced avocado on the side, or just plain.  My child that can be slightly particular lately likes them with ketchup.  But all four of my kids really like these "bean patties" as they call them, and I feel great about the protein and other nutrients they're getting in a super quick and easy meal.  I grind chick peas (also known as garbanzo beans, of hummus fame!) in my mill, but you can buy garbanzo bean flour also.  Bob's Red Mill sells it nationwide; this (admittedly nontraditional) falafel recipe adaption that I've made is based on one on their website. 

2 cups garbanzo bean flour
1 tsp. salt
1/2 tsp. baking soda 
1 tsp. granulated garlic
1 tsp. onion powder
4 tsp. lemon juice
1 cup hot water


Combine all the dry ingredients in a bowl and mix well.

Add the lemon juice and hot water to the dry ingredients and stir until combined. Let the mixture rest for 10 minutes.


Meanwhile, on a large frying pan or griddle, heat a small amount of oil on medium-high heat until hot (I use about a Tablespoon of butter or coconut oil). Add the falafel batter by the tablespoon and flatten slightly. Cook on both sides until golden brown.  Enjoy warm or at room temperature.

Tuesday, February 4, 2014

Roasted Zucchini and Chickpeas


Hi everyone, a day late!  I'm hoping that you're staying warm and eating some good food while you're at it.  Todays recipe is a quick and easy one, but a very tasty one!  My girls both really like chickpeas.  I think they look more like a snack food to them.  Add in some zucchini, salt, and EVOO, and you have a tasty treat! 

Roasted Zucchini and Chickpeas 
Ingredients:
2 zucchini, thinly sliced
1 15oz. can chickpeas, drained and rinsed 
2 TB EVOO (extra-virgin olive oil)
Lemon juice
Salt/pepper

Directions:
Combine the sliced zucchini, chickpeas, and EVOO in a bowl and mix well.  Season with salt and pepper (I usually sprinkle a generous amount on), and with the lemon juice.   I don't generally measure the lemon juice beforehand but use about 2 tablespoons.  Mix together well. 

Roast for about 20 minutes in the oven at 425 degrees.  After removing from the oven you may drizzle an additional TB of EVOO and a dash of lemon juice on top, or eat it without for a more crunchy taste. 

Enjoy! 





Friday, September 13, 2013

Chick Pea & Cucumber Salad



Jana here with one last Summer recipe!  If any of you have gardens that are still producing tomatoes or cucumbers, here's one more recipe for you to enjoy as you finish up these last few weeks of hot weather.  I put this salad together in minutes, and it was so delicious!  It tasted just as yummy the next day for leftovers, maybe even better! 

Chick Pea & Cucumber Salad

1 14 oz can chick peas (garbanzo beans), drained
1 large tomato, chopped
1 medium size cucumber, peeled and diced
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste

1. Mix the chick peas, tomato pieces, and cucumber pieces together in a bowl.

2. In a small separate bowl, mix the olive oil, lemon juice, and seasonings.

3. Pour the 'dressing' over the salad, and toss to mix well.

Enjoy!

Friday, April 26, 2013

Red Beans and Rice



Jana here with a homemade version of Red Beans and Rice!  In the past, I have either made the boxed variety, or had this as a side dish at Popeye's. I like their version, so I wanted to try to recreate my own! This didn't taste exactly like that, but it was SO good!  I mixed the rice (I used brown) in with the bean mixture for the leftovers, and it was even better.  This recipe used dried beans. If you don't remember to soak them overnight, you can do the quick soaking method listed on the back of the bag. This is what I ended up doing, and it worked well.  I found this recipe on All Recipes. 

Red Beans and Rice

2 cups dried red beans
1 tablespoon minced garlic
2 tablespoons dried minced onion, or one medium onion (chopped)
2 teaspoons salt
1 teaspoon sugar
1 teaspoon cumin
1 tablespoon season all
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
ground cayenne pepper to taste
crushed red pepper to taste
1 pound smoked sausage, sliced
4 cups cooked rice


1. Soak the beans in water overnight.

2. Drain the beans, and fill a large pot half full of water. Add the beans and seasonings to the pot. Bring to a boil. Reduce to a medium-high heat, cover, and stir frequently. Cook until beans can easily be mashed against the side of the pot. (approximately 2-3 hours) Stir in the smoked sausage for the last hour.  If necessary during the cooking process, add additional water.

3. Using a potato masher or a fork, mash the beans as much as you would like. I mashed about half, leaving some whole beans. 

4. Stir in the rice, and serve!

Enjoy!

Thursday, February 21, 2013

Refried Beans {slow cooker, freezer friendly}


Becca here with one of my family's favorite recipes.  Some recipes that I post here are new favorites that I've seen online, or made up, and I've made once or twice, while others are good old 'standby' recipes that I know I can count on for a good, healthy, quick meal that everyone will eat.  These refried beans (affectionately referred to by my children as "smashed" beans) are definitely in the latter category.  They literally are easier to throw into the slow cooker to get started cooking than it is to try and get the refried beans out of the cans they cram them into!  The first time I made these, a couple of years ago now, my daughter noticed that they were a bit different than the typical canned ones I used to serve, and kept going on and on about how good they were, and said that we ought to go to the place that packs them into cans and teach them how to make REALLY good refried beans!  Pretty good endorsement from a 5 year old!  Even though they are super simple to make, I always make enough for more than one meal because they do freeze and reheat so well, and all you need are a few tortillas or some chips and a veggie to make a super quick meal.  My kids love eating the beans just like this, in a bowl with cheese on top.  Sometimes I serve them (twice this week actually, by request!) with my favorite guacamole and homemade tortillas (still experimental, I'll be sharing the recipe once I have it 'perfected' :) for a super economical and tasty meal, not to mention healthy!  I order dry organic pinto beans in bulk for $1.28 a pound, and you can get 'conventional' (aka pesticides used, non-organic) for under a dollar; either way it's still a bargain!  My original inspiration was here.  As a bonus, no soaking is required, as traditionally is with dried beans, so you can start this at breakfast and be eating them for dinner!

Refried Beans
{slow cooker, freezer friendly}

1 large or 2 small onions, outer layer removed, cut into half (your favorite onion, any kind is fine) OR 1/4 cup dehydrated onion pieces
4 cups pinto beans
water
2 Tablespoons minced garlic (or 1 Tablespoon dry granulated garlic)
2 teaspoons salt (I use Real Salt)
1 teaspoons black pepper
1 Tablespoon chili powder

Add all ingredients (onion, pinto beans, garlic, salt, black pepper, and chili powder) to a large slow cooker (at least 6 quart) with enough water to cover.  Cook on high for about 8 hours.  Just before serving, remove large chunks of onion, drain off excess water, and smash with a potato masher. 

To freeze:  Cool to room temperature and place into airtight container (I like to use quart freezer bags for this, they lay nice & flat in the freezer to store).  Defrost in the fridge overnight, and heat in small saucepan over low heat (or microwave if that's your preferred method).  Serve as a bean dip, in tortillas as a burrito or quesadilla with cheese, in tacos, nachos, etc.  Enjoy!

Friday, January 18, 2013

Avocado Hummus


Jana here with a really tasty snack idea!  I posted another recipe for hummus last year. That one was more of a basic hummus, that would go well with any vegetable, cracker, or even as a spread on a sandwich. When I ran across this recipe for Avocado Hummus, I knew I wanted to try it!  It combines two of my favorite things: avocado and dips! The avocado hummus uses white beans, so it has a very smooth texture. This recipe is so easy to make. It literally took me under 5 minutes, and was really yummy!  Let us know in the comments your favorite thing to eat hummus on or with!

Avocado Hummus

1 can (14.5 ounce) white beans, drained
1 avocado, cubed
1 tablespoon lemon juice
1 tablespoon + 1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon chili powder

1. Put all ingredients in a food processor or blender. Process until well combined and smooth!

Enjoy!

Monday, January 7, 2013

15 Bean Soup

Hi everyone!  Today's recipe is really a super quick dinner idea that simply requires some stove time.  You might not even consider this a "recipe", but let me at least put the idea in your winter food ideas to try!  I am a busy mom to two baby girls so dinner prep often needs to be quick.  With that said, we also try to eat filling, low-fat meals that my older girl will like.  This meal definitely fits all those requirements!
I encourage you to check out the dry beans/rice aisle at your local Wal-Mart or grocery store because that is where I found this 15 bean soup mix.  To make the beans you simply put them in a pot of water and cook them for about an hour and a half.  There is a recipe on the back that includes ham, onion, etc.  if you wish to make the beans a bit more tasty.  However, we eat them as is and are always pleased!  If we have any ham in the fridge we add this to the soup as well.  Overall this is a healthy, filling meal that is also inexpensive!  It would go great with Becca's Sweet Homemade Cornbread, found here!

Happy Eating!
Sara


Tuesday, November 6, 2012

Slow Cooker Baked Beans {Using Dry Beans}



Becca here with a recipe for making traditional baked beans in the slow cooker, beginning with dried beans.  Dried beans are obviously a very economical option, and really require no more extra work or effort, just a bit of planning ahead to allow time for them to soak before cooking.  Making the baked beans in the slow cooker means that you can just add the ingredients in the morning, and the meal is ready for dinner when you are!  Plus, the smell of these cooking all day is amazing!  The beans freeze well, and would be the perfect dish to have while camping!  You could either plug your slow cooker in at the campsite and leave them cooking, or have them already prepared and just heat them over the campfire when you got there.  We enjoyed this on a recent family campout in our backyard, along with our favorite homemade cornbread and banana boats, a recipe I'll be sharing soon.  This makes a very large batch, perfect for sharing at a potluck, or freezing half to have on hand for a quick meal later.  My recipe was inspired by this one.

Slow Cooker Baked Beans {Using Dry Beans}

2 pounds dried great northern beans (navy beans would work fine also)
1/2 cup dark brown sugar
4 teaspoons salt (I use Real Salt)
1 teaspoon black pepper
3 teaspoons powdered mustard
1 cup molasses (I used Grandma's original unsulphured)
1 medium onion, chopped
4 slices (4 oz) bacon, coarsely chopped - I use kitchen shears to quickly slice through all 4 at the same time, and use nitrate free bacon
1 cup tomato sauce (ketchup would work also, or 3 Tablespoons tomato paste, whichever you have is fine)

The night before you want to eat the beans, in a large slow cooker (mine is 6 quart), add the dry beans, and fill with water.  Leave sitting overnight to soak.

In the morning, drain off all of the water, and add enough fresh water to just cover the beans.  You'll be adding other liquids, so don't add to much water, just enough to barely cover the beans.

Stir in remaining ingredients, except tomato product (dark brown sugar, salt, black pepper, powdered mustard, molasses, onion, and chopped bacon), cover, and cook on high 8 hours.  Stir in tomato product just before serving.  Enjoy!