Creamy White Bean Soup

1 onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

4 garlic cloves, minced

1 cup low-sodium vegetable broth

1 cup water

3 (15-ounce) cans cannellini beans, rinsed and drained, or 4 1/2 cups cooked cannellini beans, divided

1 tsp smoked paprika

1/2 tsp dried rosemary

1/4 tsp dried thyme

1/2 tsp sea salt

1/4 tsp black pepper

1/4 cup chopped parsley

1. In a large stockpot over medium-high heat, saute the onion, celery, carrots, and garlic in a small amount of water until tender, about 8 minutes.

2. Combine the vegetable broth, water, and 2 cans of cannellini beans in a blender. Blend until smooth and creamy.

3. Add the blended beans to the vegetables in the pot, along with the remaining 1 can of whole beans and all the seasonings. Simmer on low for 20 to 30 minutes to allow the flavors to bloom. Serve warm.

Source: The PlantPure Kitchen

Try #1: November 2022
This was delicious!  Surprisingly flavorful.  Freezes well.

Southern-Style Pinto Beans (Instant Pot)

Saute Ingredients:
1 Tbsp mild oil
1 1/2 cups minced onion
4 garlic cloves, minced

Pressure Cooker Ingredients:
3 cups water
2 cups dried pinto beans
1 tsp jalapeno powder, optional (or added some chopped pepper to the saute)
1 tsp liquid smoke
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil.  Add the onion and saute until transparent, 5 minutes.  Then add the garlic and saute a minute more.

2. For the pressure cooker, add the water, pinto beans, jalapeno powder and liquid smoke to the onion mixture and stir to combine.  Put the lid on and make sure the steam release handle is set to sealing, or closed; change to the manual setting (pressure cooking) and set the time for 45 minutes.

3. Allow the pressure to release naturally.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester

One-Pot Black-Eyed Peas and Rice (Instant Pot)

Saute Ingredients:
1 tsp extra virgin olive oil
1 large onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic, minced

Pressure Cooker Ingredients:
1 medium tomato, diced
1 cup dried black-eyed peas (can substitute lentils)
1/2 cup white rice (can substitute brown rice or quinoa)
1 tsp dried parsley
1 tsp dried oregano

1 tsp crushed red pepper
1/4 tsp ground black pepper

1/4 tsp cumin
1/4 cup tomato paste
2 1/2 cups vegetable broth

Before Serving Ingredients:
2 Tbsp lemon juice, or to taste
Salt, to taste

1. For the saute, use the saute setting over normal, or medium heat, and heat the oil. Add the onion, carrots, celery, and garlic and saute for 5-8 minutes, until the vegetables are soft.

2. For the pressure cooker, add the tomato, black-eyed peas, rice, spices, tomato paste and broth to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 8 minutes.
3. Let the pressure release naturally. If there's too much liquid, switch back to the saute setting and heat until the extra liquid evaporates.

Source: The Ultimate Vegan Cookbook for Your Instant Pot, by Kathy Hester (recipe credited to JL Fields, JLgoesVegan.com)

Try #1 - March 21, 2021

This was easy, and cooked well.  It reminded me of Mexican rice and beans.  You could play with the spices a bit if you wanted to - chili powder and/or more cumin would probably be nice.  Overall a solid dish.  I served it with dill cabbage salad and corn.

Pizza Beans

2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, diced
1 large or 2 regular carrots, diced
Salt and freshly ground black pepper or red pepper flakes
2 large garlic cloves, minced
1/4 cup dry white or red wine (optional)
4 ounces curly kale leaves, chopped or torn
2 1/4 cups crushed tomatoes (28-ounce minus 1 cup; reserve the rest for another use)
1 pound cooked firm-tender giant white beans
Up to 3/4 cup vegetable broth
1/2 pound mozzarella, coarsely grated
1/3 cup grated Parmesan
2 tablespoons roughly chopped fresh flat-leaf parsley, for garnish (optional)

1. Prepare the beans and vegetables: Heat the oven to 475 degrees. In a 2 1/2-to-3-quart (ideally oven-safe) deep sauté pan, braiser, or shallow Dutch oven, heat the olive oil on medium-high. Add the onion, celery, and carrots.
2. Season well with salt and black or red pepper. Cook, sautéing, until the vegetables brown lightly, about 10 minutes. Add the garlic, and cook for 1 minute more. Add the wine, if using, to scrape up any stuck bits, then simmer until it disappears, 1 to 2 minutes. Add the kale, and cook for 1 to 2 minutes, until collapsed, then add the tomatoes and bring to a simmer. Add the beans, and, if the mixture looks too dry or thick (canned tomatoes range quite a bit in juiciness), add up to 3/4 cup broth, 1/4 cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
3. If your pan isn’t ovenproof, transfer the mixture to a 3-quart baking dish.
4. Bake: Sprinkle the beans first with the mozzarella, then the Parmesan, and bake for 10 to 15 minutes, until browned on top. If you’re impatient and want a deeper color, you can run it under the broiler. Finish with parsley, if desired.

Note: Freezes well.  For a meaty variation, brown some fresh sweet or spicy Italian sausages (about 3/4 pound) with the vegetables.

Source: https://smittenkitchen.com/2017/09/pizza-beans-cookbook-preview/

Bean Burritos

1 cup brown or white rice (or 2 cups already cooked rice)

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, finely minced
1 jalapeno, seeds and membrane removed, finely diced (can substitute 1 can of green chiles) - (I used 1/2 cup salsa verde)
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drained and rinsed (or use 1 can pinto beans, 1 can black beans)
1 1/2 cups water
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
6 green onions, white and green parts finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
16 burrito-sized (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese (I used 1 cup Monterey Jack, 1 cup cheddar)

1. Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and cumin; season with salt and pepper. Cook, stirring occasionally, until onions are softened and golden, being careful not to let the garlic burn. Add tomato paste and cook, stirring for 1 minute.
2. Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans and the water and stir to combine. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes, being careful not to let the mixture stick to the bottom of the pot. Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat; stir in green onions and cooked rice.
3. Heat tortillas in microwave for about 30-45 seconds or until all are warmed through. Fill each tortilla with about 2/3 cup bean and rice mixture and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
4. Serve warm immediately, with salsa and sour cream if desired — or, to freeze for later consumption, put the baking sheet of burritos into the freezer for at least 30 minutes, or until very cold so that they don’t come apart in the wrapping process. Remove them from the freezer and wrap each burrito individually in plastic wrap and place all the wrapped burritos in a freezer-safe resealable bag and freeze up to three months.

To reheat from frozen: Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Source: http://www.melskitchencafe.com/super-bean-burritos/

Try #1 - May 20, 2015

These turned out great! Pretty easy, and the kids liked them - William especially gobbled his up and wanted second and thirds! I once again apologize for the unappetizing photo.

Try #2 - June  15, 2015
Added shredded chicken this time. This is a very flexible recipe - I followed it loosely and it still turned out great.

Creamy Garbanzo Dip with Sun-Dried Tomatoes

1 garlic clove, peeled
1/2 cup olive oil
2 Tbsp water
2 Tbsp fresh lemon juice
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp salt
1 (15-oz) can garbanzo beans, rinsed and drained
1 Tbsp coarsely chopped sun-dried tomatoes, packed without oil
2 tsp fresh flat-leaf parsley

Drop garlic through food chute with processor on, process until minced.  Add oil and next 7 ingredients (through garbanzo beans).  Process until smooth, scraping sides as necessary.  Add tomatoes, and pulse 3 times or until tomatoes are coarsely chopped.  Spoon dip into a serving bowl, and sprinkle with parsley.  Serves 12 (serving size 2 Tbsp).

Source: Cooking Light Real Family Food

Heidi brought this dip to Jodi's baby shower, and it was a hit!  I'm excited to try it.

Red Beans and Rice

1 pound (2 cups) dried kidney beans
2 Tbsp high-heat oil (I used olive oil)
12 ounces Andouille sausage or thick-cut bacon, sliced (I used bacon)
1 yellow onion, diced
3 stalks celery, diced
2 green bell peppers, seeded and diced
4 cloves garlic, minced
1 Tbsp dried thyme
1 Tbsp paprika
2 tsp dried oregano
2 tsp dried basil
1 tsp ground black pepper
1/2 tsp cayenne pepper, or to taste
3 bay leaves
6 to 8 cups stock or water
Salt, to taste
Hot sauce, to taste
3 cups cooked long-grain rice, for serving
1/4 cup chopped green onions

1. Put sorted beans in a large metal bowl and cover with 3 inches cold water.  Soak at room temperature for 4 to 6 hours, adding more water if necessary.  Drain and rinse.
2. Heat oil in a large soup pot over medium heat.  Add sausage or bacon and cook until browned, about 10 minutes.  Stir in onions, celery, pepper, and garlic.  Cook until onions soften, about 10 minutes.  Add thyme, paprika, oregano, basil, pepper and cayenne; cook until fragrant, about 2 minutes.
3. Add beans, bay leaves and stock or water to the pot; bring to a boil.  Reduce heat to medium-low and simmer, covered, until beans are tender, 1 1/2 to 2 hours.  Taste and adjust seasonings, add salt and hot sauce to taste.  Remove 1 cup of beans to a bowl and mash; return to the pot.  Serve over hot long-grain rice sprinkled with green onions.

Source: PCC Taste, March 2015

Try #1 - March 8, 2015
Pretty good, although I'm pretty sure I've made something similar to this before... It made a ton, so it's great for leftovers!  The kids didn't love it, so I'm not sure how often I'll make it.

Lima Bean Soup

http://crockpot365.blogspot.com/2013/03/slow-cooker-hearty-lima-bean-soup.html

Ash Wednesday Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
Cooked brown rice

1. In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes.

2. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

Source: http://catholiccuisine.blogspot.com/2009/02/ash-wednesday-beans.html

Try #1 - March 5, 2013
Pretty good, another beans and rice recipe to add to my repertoire.  I liked the added vegetables in it.

Golden Spice Rice with Chickpeas

2 Tbsp butter, ghee, or olive oil, divided
1 cup brown basmati rice, rinsed and drained
1/4 tsp turmeric
1 3/4 to 2 cups water
2 green cardamom pods
1/2 tsp sea salt
1 cup cooked chickpeas
1/2 cup frozen green peas
1/4 cup currents (or golden raisins)

1. Heat 2 tsp of the butter in a 2-qt pan over low to medium heat.  Add rice and saute until well coated.  This makes the finished grain fluffier and less sticky.
2. Add turmeric and stir again.  Add water, cardamom, and salt.  Bring to a boil.  Turn heat to low, keeping a light simmer.  Cover the pan and let the rice simmer for 45 to 50 minutes, or until all the water is absorbed.  Don't stir the rice while cooking.  Check rice doneness by tipping the pan.  If any water remains, continue cooking until wall water is absorbed.
3. Heat remaining butter in a large skillet over low to medium heat.  Add chickpeas, green peas, and currants and stir.  Fold cooked rice into skillet a little at a time.  Serve while warm.

Source:  Feeding the Whole Family

Try #1 and 2 - June 2013
Simple and good.

Salsa Chicken and Black Bean Soup

1 pound chicken
1 cup dried black beans (or 2 cans, drained and rinsed)
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar prepared salsa (16 oz)
1 1/2 tsp cumin
1/2 cup sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional)

1. Soak the black beans overnight in enough water to cover plus two inches.  In the morning, drain the water and rinse the beans.  Add to the crockpot.  Put in the chicken, and add the broth and salsa.  Pour in the corn and mushrooms and add the cumin.  Stir, but don't disturb the beans - let them stay at the bottom of the pot.

2. Cover and cook on low for 6-8 hours or high for 4-5 hours.  (If you forgot to soak the beans, you can cook it on high for 9 hours).

3. To thicken the soup, blend a bit of the beans and chicken with an immersion blender, if desired.

4. Remove the lid and let stand for 10 minutes.  Stir in the 1/2 cup of sour cream, and garnish with shredded cheese and avocado slices.

 Source: http://crockpot365.blogspot.com/2008/11/salsa-chicken-and-black-bean-soup.html

Try #1 - May 2013
This was a hit!  It was turned out a really gross brown-gray color, but it was a hit!  I was afraid the salsa would be too spicy for the kids but it was fine.  Nathan really liked it.  We served it with tortilla chips as well.  Mmmmmm............

Black Bean Soup with Bananas

1 pound dried black or turtle beans
3 quarts water
1/2 cup brown rice
8 ounces pancetta or very lean unsmoked or lightly smoked bacon
2 medium onions (12 ounces), cut into 1-inch pieces
8 large garlic cloves, coarsely chopped (1/4 cup)
1 tablespoon herbes de Provence
1 tablespoon chili powder
1 14 1/2-ounce can diced tomatoes
1 tablespoon salt (less if the pancetta or bacon is salty)
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons Tabasco sauce (I used 1 tsp hot sauce)

Garnishes:
2 bananas
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

1. Remove and discard any damaged beans or debris, and wash the remaining beans well in cool water. Drain the beans, place them in a bowl, cover with cold water, and soak for 3 hours.
2. Drain the beans, put them in a stainless steel pot with the 3 quarts water, and add the rice. Cut the pancetta or bacon into 1/4-inch cubes and add them to the pot. Bring to a boil over high heat, uncovered (this will take about 20 minutes), stirring occasionally. Skim off and discard any foam that rises to the top. Reduce the heat to very low, cover, and cook for 1 hour.
3. Add the onions, garlic, herbes de Provence, chili powder, tomatoes, and salt to the pot, stir well, and bring to a boil. Reduce the heat to very low, cover, and cook for 1 1/2 hours.
4. Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds. (Alternatively, remove 2 cups of the mixture, puree it in a food processor, and return it to the pot.) You want to thicken the mixture slightly while still maintaining its overall chunkiness.
5. Mix together the oil, vinegar, and Tabasco in a small bowl, and add to the soup.
6. Just before serving, prepare the garnishes. Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper.
7. Divide the hot soup among four bowls. Top with the banana slices, sprinkle on the cilantro, and serve.

Source: Essential Pepin

Try #1 - April 28, 2013
This was a unique soup, Puerto Rican in flavor.  The bananas and cilantro were great as garnishes.  Abby loved it... she kept asking for more!  William was kind of "eh" about this dish, but he's been like that lately for most things. :)  Lucy seemed to like it too.  I did take out some soup for the kids and pureed it before adding the hot sauce, so it wasn't spicy.  I thought it had just the right kick.

Tiny French Beans with Smoked Sausage

2 lbs smoked sausage, cut into 1 1/2-inch pieces
1 Tbsp canola oil
1/3 cup minced shallots
3 garlic cloves, minced
2 cups dried flageolets or other dried white beans (about 1 pound)
2 cups water
1/4 cup minced fresh or 1 Tbsp dried thyme
1 tsp celery seeds
1/4 tsp fresh ground pepper
2 (14-oz) cans chicken broth
Fresh thyme sprigs (optional)

1. Heat a large nonstick skillet over medium heat.  Add sausage, saute 5 minutes or until browned.  Remove from pan; place in a 5-qt slow cooker.  Heat oil in pan over medium heat.  Add shallots and garlic; saute 1 minute.
2. Sort and wash beans.  Add beans, shallot mixture, water, thyme, celery seeds, pepper, and chicken broth to cooker.  Cover and cook on HIGH 8 hours or until beans are tender.  Garnish with thyme sprigs, if desired.

Note: Soaking beans overnight will yield a much faster cook time.

Source: "Cooking Light Slow Cooker"

Try #1 - April 15, 2013
This was good... and has the potential to be even better.  I used chicken apple sausage from Trader Joe's, which was ok, but next time I will definitely use a more flavorful sausage, probably beef.  Also, I didn't have any chicken broth so I substituted water.  I think the broth would have given it a richer flavor (plus I ended up needing to add some salt).  But the fresh thyme was delicious, and it was a hearty stew, great served with fresh bread.  I soaked the beans overnight and cooked it for about 4 hours on HIGH and then 2 hours on LOW.  I also used only 12 oz instead of 2 lbs of sausage... which I think was plenty.

Curried Lentils and Swiss Chard Stew with Garbanzo Beans

2 Tbsp olive oil
1 large onion, thinly sliced
5 tsp curry powder
1/4 tsp cayenne pepper
5 1/4 cups vegetable broth (or three 14-oz cans)
1 bunch chard, tough stalks removed, coarsely chopped
1 lb red lentils
2 cups cooked garbanzo beans (or one 15-oz can)
Plain yogurt (optional)

1. Heat oil in heavy large saucepan over medium-high heat.  Add onion; saute until golden, about 13 minutes.
2. Mix in curry and cayenne.  Add broth and chard.  Increase heat; bring to a boil.
3. Add lentils and garbanzo beans; reduce heat to medium.
4. Cover; simmer until lentils are tender, stirring, 10 minutes.  Top with yogurt.

Source: Tiny's Organic Newsletter, January 30, 2013

Try #1 - February 1, 2013
Pretty good... still pretty lentil-y tasting, but I suppose that's to be expected.  Just kind of variation on the lentil soup theme for me.  Not sure I'd make it again, but it used up our swiss chard.  We topped ours with cottage cheese.

Crockpot Pasta Fagioli

1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (26-ounce) pasta sauce
2 tsp oregano
1 T Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time
10 oz chopped spinach, to add at end of cooking time (optional)

1. Use a 6 quart or larger crockpot, or cut the recipe in half. This makes a lot.
2. Brown the meat on the stovetop, and drain well. Let it cool a bit.
3. Chop up the carrots, onion, and celery. Add it to the empty crockpot.
4. Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
5. Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
6. Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.
7. Serve with a bit of parmesan cheese if you have it.

Source: A Year of Slow Cooking

Try #1 - April 22, 2013
This was a quick and easy meal, with ingredients I usually have on hand.  It was good, although fairly rich, and too salty for my taste.  Next time I would omit the 1/2 tsp extra salt. I added 1 cup of pasta instead of 1/2 cup because 1/2 cup just sounded ridiculously small.  I also just added a few drops of hot sauce instead of a full Tbsp because I didn't want to risk it being too spicy for the kids.  It was not spicy at all and they seemed to like it.  I also added about 10oz of frozen chopped spinach just before serving, because I wanted to give the meal some green.  The spinach made no difference in the taste or texture, since it was finely chopped, so I think it was a good addition.

Crock Pot Black Beans

1 lb dried black beans, picked over and rinsed
Water to soak
1 to 2 medium onions, chopped
2 cloves garlic, minced
1 jar of prepared salsa (green or red), or 2 cups homemade salsa
Chicken or vegetable broth to cover soaked beans
Ham bone (optional)

1. Pick over the beans for small stones or any other foreign matter, rinse them and soak in about four times the volume of water to beans for about 8 hours.
2. Drain the beans and put them in the crock pot with the onions, garlic, salsa, and ham bone.
3. Cover with the broth.  Cook on low for 8 hours or high for 4 hours.
4. Serve over rice or in a bowl as a side dish.

Source: http://www.thefeastwithin.com/2009/01/28/crock-pot-black-beans/

Try #1 - January 2013
Pretty good, made a ton... I ended up freezing a bunch.  I added some of them to some chili, which gave the chili a nice twist.  Leftovers work well in Quinoa Chili.

Couscous-Style Stuffed Squash

2 Tbsp brown sugar
1 Tbsp butter, melted
2 large squash, halved and seeded
2 Tbsp olive oil
2 cloves garlic, chopped
2 stalks celery, choped
2 carrots, chopped
1 cup garbanzo beans, drained
1/2 cup raisins
1 1/2 Tbsp ground cumin
Salt and pepper to taste
1 (14oz) can chicken broth
1 cup uncooked couscous

1. Preheat oven to 350 degrees.  Arrange squash halves cut side down on a baking sheet.  Bake 30 minutes, or until tender.  Dissolve the sugar in the melted butter.  Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
2. Heat the olive oil in a skillet over medium heat.  Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins.  Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
3. Pour the chicken broth into the skillet, and mix in the couscous.  Cover skillet, and turn off heat.  Allow couscous to absorb liquid for 5 minutes.  Stuff squash halves with the skillet mixture.

Source: Tiny's Organic Newsletter, October 10, 2012

Try #1 - October 2012
Not bad... although the filling could have used a bit more flavor, in my opinion.  I think next time I might up the cumin, and maybe add some paprika... something similar to a plov spice would be good.  I used a spaghetti squash, which I'm not sure was the best vehicle for this, but it was still good.  This recipe really makes enough filling for 2 squash (as noted in the recipe), so I froze half of the filling for a future stuffed squash.  Next time I might just halve the recipe for one squash.

Beet Chili

4 tsp ground cumin
2 tsp dried oregano
2 tsp chili powder
4 Tbsp oil
6 medium beets (or 5 large), trimmed, peeled, and chopped
1 large red onion, finely chopped
2 large red peppers, finely chopped
White pepper
4-5 cloves fresh crushed garlic
2 (28oz) cans diced tomatoes
2 (15oz) cans black beans, rinsed and drained
2 (15oz) cans red kidney beans, rinsed and drained
2 (15oz) cans pinto beans, rinsed and drained
2 cups water
1/2 to 1 cup fresh cilantro, chopped

1. In a Dutch oven or heavy saucepan, combine the first 3 spices and cook on medium for 1-2 minutes, until toasted and fragrant. Transfer to a piece of parchment paper (or paper towel) and set aside.
2. In the same pan, heat the oil and add the chopped beats, onion, and peppers with the pepper.  Cook for 15 minutes or until tender, stirring occasionally.
3. Add the garlic and reserved spices. Cook for another 3 minutes. Add the tomatoes, rinsed beans, and water.
4. Heat to boiling; then reduce to low and simmer for 30 minutes. Season with more salt and pepper if needed. The chili is best if it sits overnight. Serve with sour cream and freshly chopped cilantro.

Source: http://reluctantentertainer.com/2011/02/valentines-day-red-beet-chili-wow-your-guests/

Try #1 - October 14, 2012
This was yummy!  Good with Greek yogurt or sour cream on top.  I added some ground turkey (3/4 lb) because I like the taste and texture of a little meat in my chili.

White Bean and Kale Minestrone

5 to 6 leaves of kale
1 Tbsp extra-virgin olive oil
2 large cloves of garlic
3 cups cooked white beans, divided
2 1/2 cups vegetable or chicken stock, divided
1 Tbsp tomato paste
4 fresh sage leaves
1 tsp sea salt
Freshly ground pepper
1 Tbsp fresh lemon juice
Freshly grated pecorino cheese

1. Wash kale and remove the stems from the leaves. Roll up kale leaves and cut into thin ribbons. Set aside.
2. In a 4-qt pot, heat oil and saute the garlic briefly over medium heat. Add about half the cooked beans and half the stock.
3. Puree the rest of the beans and stock in a blender along with the tomato paste and sage. Stir the pureed beans into the soup. Add salt and pepper to taste.
4. Mix the kale into the soup and simmer until it has wilted (about 10 minutes). Add the lemon juice and enough water to make the soup a desirable thick consistency. Taste and adjust seasonings. Serve the soup topped with pecorino cheese.

Source: Feeding the Whole Family

Try #1 - September 2012
Pretty good... I was surprised that Abby finished her entire bowl!  (William was not as big a fan...)

Red Bean and Quinoa Chili

1 cup dried kidney beans, soaked and drained
3 cups water, divided
2 tsp ground cumin, divided
1 Tbsp extra-virgin olive oil
1 medium onion, chopped
2 tsp sea salt, divided
2 cloves garlic, minced
1 large green pepper, chopped
1 tsp dried oregano
1/4 tsp ground cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1 to 2 cups organic tomato sauce
Grated cheese, for garnish (optional)

1. Place beans in a large pot with 2 cups of the water and 1 tsp of the cumin; bring to a boil. Simmer over low heat, covered, until tender (50 to 60 minutes), or pressure-cook (45 minutes).
2. Heat oil in 4-qt pot on medium heat. Add onion, 1 tsp salt, garlic, green pepper, the remaining 1 tsp cumin, and the rest of the spices and saute for 5 to 10 minutes.
3. Add quinoa and stir in. Add corn, tomato sauce, and the remaining 1 cup of water to onion/quinoa mix. Simmer for 20 minutes.
4. Add cooked beans and 1 tsp salt; simmer another 10 minutes. Top each bowl with grated cheese, if desired.

Source: Feeding the Whole Family

Try #1 - September 2012
Good twist on chili.  Joy suggested adding ground meat and zucchini - I might try that next time.

Try #? - February 3, 2013
I've made this several times, and found it to be a versatile recipe.  You can really add any bean you want - I've thrown in some leftover seasoned beans and both times found it enhanced the flavor (I used leftovers from this recipe and this recipe).  I was looking for a little bit more from just the basic recipe, and this works well - I think this will be a go-to recipe for when I have leftover beans.  I also add some fresh parsley, and topped it with cottage cheese.