adapted from Cooking Light, March 2009 2 cups grape tomatoes 4 teaspoons olive oil, divided sea salt and freshly ground black pepper 3/4 cup finely chopped onion (half a medium […]
Tex-Mex Chicken and Beans
From “Everyday Food” magazine, Nov. 2007 1 cup dried pinto beans, rinsed 1 (11 ounce) jar mild or medium salsa (1 1/2 cups) 2 tablespoons chopped canned chipotle in adobo […]
The Simplest Bean Burgers
from How To Cook Everything Vegetarian by Mark Bittman 2 cups well-cooked white, black or red beans or chickpeas or lentils, or one 14-ounce can, drained 1 medium onion, quartered […]
White Bean Puree with Sauteed Greens
from A Year In A Vegetarian Kitchen by Jack Bishop serves 4 2 tablespoons extra virgin olive oil 2 medium onions, halved and thinly sliced 4 medium garlic cloves, minced […]
Baked White Bean Cakes
from Mark Bittman’s How To Cook Everything Vegetarian Makes 4 servings 3 cups cooked white beans 2 eggs 1/4 cup freshly grated Parmesan cheese 1/4 cup EVOO or 4 tablespoons […]
Black Bean and Corn Chilaquiles with Roasted Tomato and Chipotle Sauce
serves 8 from Vegetarian Times, April 2008 1 small white onion, cut into 8 wedges 2 lbs. roma tomatoes, cut in half. (I used two cans of whole tomatoes, cut […]
Black Bean Enchiladas with Spicy Pumpkin Sauce
a recipe adapted from Every Food magazine by Bob on the CLBB Serving Size : 4 1 can pumpkin puree — (15 ounce) 2 1/2 cups water 2 teaspoons salt […]
Sober Barrachos
Adapted from Rick Bayless’s Mexican Kitchen 16 ounces dry pinto beans8 ounces Mexican chorizo,crumbled8 slices thick bacon, cut into 1/2-inch pieces1 large white onion, cut into 1/4 inch dice2 jalapenos, […]