Tag Archives: beans

Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

This hearty, refreshing salad takes about 15 minutes to make — no cooking, no excessive prep. If my taste buds could actually dance, they would definitely dance with every spoonful. Creamy feta and red wine vinegar add a delicious Greek twist to ingredients that are typically found in Central American dishes: black beans, corn, and cilantro. Make a big batch at the beginning of the week and you’re all set.

Source: Recipe: Chilled Black Bean, Feta & Cucumber Salad — Healthy Lunch Recipes from The Kitchn | The Kitchn

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Recipe: Lima Beans With Cumin-Mint Dressing | The Kitchn

Raise your hand if you love lima beans! … Anyone? It may seem cruel to write about limas during Back to School (Work) Week when so many kids – and adults – seem to have an aversion to them, but we’re firmly in the love ’em camp. Plus, they’re in season right now at many farmers’ markets. Have you ever tried them fresh?

Source: Recipe: Lima Beans With Cumin-Mint Dressing | The Kitchn

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Recipe: Crispy Pan-Fried Beans with Wilted Greens — Recipes from The Kitchn | The Kitchn

There’s a certain satisfying symmetry to a dish with slightly crispy, blistered, pan-fried beans mixed with ribbons of tender greens. If you’re at home for lunch, this makes a perfect mid-day meal. Otherwise, add a poached egg or scoop of pasta and this becomes an easy dish to throw together for dinner.

Source: Recipe: Crispy Pan-Fried Beans with Wilted Greens — Recipes from The Kitchn | The Kitchn

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Pennies & Pancakes: Frozen Bean and Cheese Burritos ($0.11 each)

Pennies & Pancakes: Frozen Bean and Cheese Burritos ($0.11 each).

This is a FANTASTIC website which can really help you budget down.  Today I made these burritos.  I used a can of refried beans, and a can of black beans – mashed with a fork, mixed together.  I got them both free from my local food bank.  I also added 1/2 yellow onion diced, and 1 jalapeno diced.  I grated a 8oz block of colby cheddar cheese and used that in it as well.  I found that the pan-toasting didn’t work great for me, I toasted them lightly in the toaster oven instead.  These make perfect snacks or a light meal – pair with a salad if you are being healthy – and even tho frozen burritos are generally pretty cheap (about 75 cents or a buck each in my area), its still MUCH cheaper and oh so easy to make your own.  Really, it took me maybe a half hour total to make 20 of these. Add ground beef or soy crumbles if you prefer.  Add in more veggies, corn, chopped up spinach, whatever, to make them even more healthy and delicious.

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Emily’s green chile chili with extra veggies


On Christmas Eve, my mom and her husband made chili for dinner, from his mother’s recipe.  It was great – I hadn’t eaten chili in years and forgot how good it was.  Now that I am back home in Colorado, I decided to make my own variation.  Feel free to substitute as you wish, add TVP or soy crumbles instead of beef if you want vegan.  This version is mild, with a very slight heat level. I made a lot and am going to bring it with me for work lunches for the rest of the week.


1 green bell pepper, diced

2 carrots, diced

1/2 onion (I would have put a whole onion if I had it on hand), diced

1 heaping tbs. garlic.

1 cup kale, finely chopped or ripped into very small pieces

1 zucchini

1 can of diced tomatoes

2 fresh tomatoes, diced, or an extra can of tomatoes instead if you like

1 can kidney beans

1 can black beans

1/2 cup (or more if you like) roasted Hatch green chiles, diced (you can get this in cans if you don’t live in the southwest, 2 cans or so should be good)

2 lbs ground beef

1 can chili starter mix, or a packet of chili flavorings – or make your own, I did this for simplicity sake

1 tbs salt, add more to taste

1 tbs black pepper

1 tbs dried parsley

1 tbs mexican oregano

1 tsp italian seasoning

2 tbs olive oil

1/2 tsp chipotle powder (or other hot pepper powder or flakes – increase if you like it spicy)


1. Add olive oil to pan, heat up on medium heat.  Add diced onions, saute until transluscent and starting to caremelize.  Remove from pan and add to big pot.

2. Brown ground beef with some salt, pepper, parsley, and chipotle powder.  Drain fat, add beef to pot.

3.  Add fresh tomatoes, carrots and other very firm veggies to pot.  Turn pot on low while you chop up the other veggies.

4.  Add peppers, chiles, zucchini, kale, etc. to pot.

5. Add remainder of seasonings.  Stir it up good.

6.  Add canned tomatoes to pot

7. Add cans of beans to pot.

8.  Add chili seasoning/can of starter/spice mix to pot.

9.  Add garlic to pot.

10.  Add about a half cup of water to the pot.

11.  Stir it up.  Cover and let it simmer for at least 30 minutes.  1-2 hours is better.

Serve with cornbread, sliced avocados, and sharp cheddar cheese.  I’m estimating that it makes about 8 hearty servings.

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