Tag Archives: beans

Quinoa White Bean Burgers with Herbed Greek Yogurt

24 Apr


A protein-rich “veggie burger”. You can certainly put this on your favorite bun but we enjoyed it just like this with sliced cucumber.

Time: 30 minutes                      Serves: 6


  • Burgers

  • 1/2 cup quinoa, cooked according to package instructions and cooled completely
  • 1 medium carrot, cut into chunks
  • 1 1/2 cups Great Northern beans (I used 1/2 cup dry, soaked overnight & cooked until tender, this also equals one 15oz can, drained)
  • 2 garlic cloves
  • 6 green onions, thinly sliced
  • 1/2 cup bread crumbs (I made fresh with gluten free bread), divided
  • 1 egg, beaten
  • 1/2 cup yogurt
  • 3/4 cup shredded cheese (I used an Italian blend)
  • 1 tbsp Dijon mustard
  • zest and juice from 1/2 lemon
  • 1 tbsp cumin
  • sea salt and black pepper – to taste
  • Vegetable or olive oil for cooking
  • Yogurt

  • 1/2 cup Greek yogurt
  • juice and zest from 1/2 lemon
  • 1 tsp Dijon mustard
  • 2 tbsp each fresh dill and chives, roughly chopped
  • sea salt & black pepper, freshly ground – to taste

How to make it

  • Burgers

  • Place carrots, beans, and garlic in the bowl of a food processor fitted with an “S-blade”. Process until smooth. Transfer to a mixing bowl.
  • Add cooked quinoa, 1/4 cups bread crumbs and remaining ingredients. Mix to incorporate. Divide into 6 portions and form into patties.
  • Place remaining bread crumbs into a shallow dish and coat patties. Chill patties in the fridge for at least 15 minutes.
  • Heat cooking oil in a skillet over medium heat. Cook for 8-10 minutes on each side, until golden brown.
  • Yogurt

  • Combine all ingredients and mix to incorporate. Taste and adjust seasoning as needed.

Edamame Dip With Won Ton Chips

5 Apr


A protein-rich, low fat and low cal appetizer. Makes for great snacking! Healthy & tasty. Someone asked if it was a big bowl of wasabi 😉 Recipe slightly adapted from one I found on the Tasty Kitchen site by Eat 80/20 Dietitian.

Time: 15 minutes                Serves: 10


  • Dip

  • 4 cups shelled edamame, cooked according to package instructions
  • 3-4 garlic cloves, crushed & minced
  • 1/3 cup lemon juice
  • 1-2 tsp olive oil
  • 1/2 cup water + more as needed
  • 1/3 tsp black pepper, or to taste
  • 1/2 tsp salt, or to taste
  • Chips

  • 30 won ton wrappers, cut in half diagonally
  • olive oil spray
  • sea salt & black pepper, freshly ground – to taste

How to make it

  • Dip

  • Place edamame, garlic, lemon juice, 1 tsp olive oil and 1/2 cup water in food processor fitted with S-blade. Process until smooth. Season with salt and pepper. Process to combine. Add more oil and/or water as needed to reach desired consistency.
  • Chips

  • Preheat oven to 350F. Line a baking sheet (or 2) with parchment paper. Spray with olive oil.
  • Place won ton pieces onto sheet so they are not touching. Spray with olive oil then sprinkle with sea salt & pepper.
  • Bake for 6-8 minutes, until the edges are lightly brown. Remove from oven. Chips will continue to brown while left on the baking sheet.
  • Once cooled, place in serving dish. May be stored in an air-tight container for up to 5 days.

Red Beans & Rice (Version 2)

5 Nov

I planned on making my Cajun Red Beans & Rice but decided to try something different with one of my favorite homemade seasoning blends. Its not exactly pretty to look at but boy does it taste good!

Time: 30 min prep, 2 hour cook           Time: 4


  • 1/2 pound dry red kidney beans – picked over, soaked overnight & rinsed
  • 1 tbsp sazón: Sazón Seasoning Blend
  • 1/2 – 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1 cup diced/cubed smoked ham (I used Bavarian)
  • 2 garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1/2 tsp pepper
  • 1/4 tsp Mexican oregano
  • 4 green onions, chopped
  • 2 cups cooked rice (I used Basmati)

How to make it

  • Place beans in a medium stock pot and cover with the 2 quarts fresh cold water. Add sazón and 1/2 tsp salt. Bring to a boil over medium high heat; reduce heat to simmer, cover with vented lid, and cook for about 2 hours or until beans are tender, adding more water as needed.
  • Heat olive oil in a skillet. Add onion and cook, stirring occasionally, for 5 minutes. Add ham and cook, stirring, for 5 minutes. Add garlic and cook for an additional 2 minutes, stirring occasionally. Transfer to pot of cooked beans.
  • Add tomato sauce, pepper, oregano and more salt if needed. Add green onions (reserving some for garnish if you want). Feel free to add more sazón at this point if needed/desired as well. Mix to incorporate.
  • Serve over rice or mix rice into the pot.

My Chili Valentine in a Crock Pot

29 Oct

According to legend, Spanish priests called the first chili “the soup of the Devil” because they believed that chili peppers were an aphrodisiac. This is my beau’s creation and named it so b/c of the pink & red bean combo. He calls it “taste-tastic” and “the best chili you’ll ever eat, ever”.

Time: 15 min prep, 8 hour cook                 Serves: 4-6


  • 1.5 lbs ground beef (chuck)
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper (more or less to taste)
  • 1 tsp seasoning salt (Lawry’s)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 14.5 oz. can diced tomatoes, with liquid
  • 1 8 oz.can tomato sauce
  • 2 7 oz. cans diced mild green chilies, drained
  • 1 15 oz. can pink beans, drained and rinsed
  • 1 15 oz. can red kidney beans, drained and rinsed
  • 1 cup beef stock
  • 1/4 cup A1 steak sauce
  • 2 fresh bay leaves
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cayenne pepper (more or less to taste)
  • 1 tsp seasoning salt (Lawry’s)

How to make it

  • Heat 1/4 cup water in a skillet over medium heat. Brown beef and season with following 6 ingredients. Drain and place in crock pot.
  • Add onion, garlic, tomatoes, tomato sauce, chillies, beans, A1, beef stock and bay leaves. Add remaining seasoning. Mix all together.
  • Cook on low for 8 hours.

Ham and Northern Bean Soup in a Crock Pot

25 Oct

A hearty, satisfying soup perfect to chase away the cold this season.

Time: 15 min prep, 4+ hours cook            Serves: 6


  • 1 pound Northern beans, picked over, soaked over night, drained & rinsed
  • enough water to cover beans + 2 inches
  • 3 fresh bay leaves
  • 4 sprigs of fresh rosemary, leaves torn or roughly chopped
  • 1 tsp salt, or to taste
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 4 cloves garlic, minced
  • 1 cup smoked ham (I used Bavarian), cubed small
  • 1 cup chicken stock
  • 1/4 tsp black pepper
  • several drops liquid smoke (I used hickory flavor)

How to make it

  • Place beans and water in crock pot with 2 bay leaves, half of rosemary, and half of salt. Cover and cook on high for 2 hours or on low for 4-5 hours – until tender.
  • Add remaining ingredients. Cover and cook on high for 2 hours, or low 4-5 hours.
  • Remove top and cook an additional 30 minutes to 1 hour, stirring occasionally, until thickened.

Baked Chimichangas

10 Sep

All the crispiness of a chimichanga but baked for less guilt. Feel free to experiment with the filling. Easily adaptable to your tastes and dietary needs – can be made vegetarian or with corn tortillas for a gluten free option.

Time: 30 minutes             Serves: 4


  • 1 pound ground beef (may sub ground turkey or chicken)
  • 1 batch of Best Ever Taco Seasoning Mix or your favorite taco seasoning
  • 1 cup black beans or pinto beans
  • 1 cup salsa, plus more for garnish
  • 1 cup grated cheese (I used a Mexican blend) + a bit more for topping
  • 4 large flour tortillas (I used whole grain)
  • cooking spray
  • 1/4 sour cream or plain Greek yogurt
  • 4 cups leaf lettuce, roughly chopped
  • 2 cups diced tomatoes or cherry/grape tomatoes halved
  • 2 avocados, sliced
  • 1 large/2 small limes cut into wedges

How to make it

  • Preheat oven to 375F. Line a baking sheet with foil and spray with cooking spray.
  • Heat a medium skillet over medium heat. Add 1/4 cup water. Add ground beef and taco seasoning. Cook, stirring occasionally, until browned. Drain & set aside.
  • Divide beef, beans, salsa, and cheese between the tortillas. Gently fold and wrap tightly.
  • Place seam-side down onto baking sheet. Spray each with cooking spray. Bake for 10 minutes. Sprinkle a bit more shredded cheese on each and bake an additional 5 minutes.
  • Top with more salsa, and a dollop of sour cream. Serve with lettuce, tomatoes, avocado slices, and lime wedges for squeezing over all.

Fiesta Rice

27 Jun

This recipe is based on one I found from “Gina’s Skinny Recipes” at skinnytaste.com. I altered it just to suit our tastes as the original looked great as it was! This reminded me of the rice Chipotle serves.

Time: 10min prep, 20min cook                Serves: 6


  • 2 1/2 cups cooked basmati rice (about 1 1/4 cups uncooked + 2 1/2 cups water, cooked for about 15 minutes or until moisture is just absorbed)
  • 1 1/2 cups cooked black beans (about 1 15 oz. can, drained & rinsed or about half cup dried black beans, soaked & cooked)
  • 1 1/2 cups corn (about 1 15 oz. can, drained)
  • 2 tbsp lime juice (fresh squeezed)
  • 1 tsp lime zest
  • 1-2 large scallions, trimmed & sliced
  • 2-4 tbsp roughly chopped cilantro (amount according to your taste)
  • salt to taste

How to make it

  • In a large bowl, combine all ingredients and mix to incorporate.