Articles with 'kidney beans'


Minestrone Soup

 

 

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 5 cups bone stock (beef or chicken)
  • 2 carrots, sliced into 1/4 inch rounds
  • 1 summer squash, sliced into 1/2 inch rounds
  • 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
  • 1 1/2 tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • 1/2 cup kamut elbow pasta (or other pasta)
  • 1 1/2 cups kidney beans, cooked
  • 2-3 swiss chard leaves, chopped
  • 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.

(2 votes, average: 1.00 out of 5)
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Tex Mex Chili

 
  • 2 tbsp. olive oil
  • ½ tsp. coriander
  • ½ tsp. allspice
  • 1 tsp. cumin
  • 2 garlic cloves, peeled and minced
  • 1 large onion, peeled and diced
  • 8-10 ounces beef, diced (optional)
  • 1 jalapeno pepper, deseeded and diced
  • 2 tomatoes, seeds removed and diced
  • 1 ear corn, kernels
  • 1 cup kidney beans , cooked
  • 1 cup black eyed peas, cooked
  • ½ cup water or stock (chicken, beef or veggie)
  • 1 tsp. sea salt
  • Cheddar cheese (optional)
  • Chives, minced

Saute coriander, allspice and cumin in oil for 1 minute.  Add garlic and onion and sauté 2-3 minutes.  Add beef and cook 1 minute.  Add jalapeno pepper, tomatoes, corn, kidney beans, black eyed peas, water or stock and sea salt.  Cover and bring to a boil.  Reduce flame to medium and cook 25-30 minutes.  Garnish with cheddar cheese and minced chives.  Yield: 4 servings.

(3 votes, average: 4.33 out of 5)
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