Mexican Beans and Rice Recipe

Ingredients:
  • 2 cup Cooked black beans
  • 1 10oz pkg frozen whole kernel corn
  • 1 cup raw white rice (can use brown, but should parboil a little)
  • 1 jar (16oz) thick and chunky mild salsa
  • 1.5 cup V8 (or you can blend together 3/4 cup canned diced tomatos with green chiles and 3/4 cup water)
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
Directions:

Heat oven to 375′ Combine all ingredients, stir to mix and bake for 1.25 hours, or until rice is tender, and casserole has started to thicken. Serve with tortillas. Enough for four serving
Read More

Beans, Rice And Acorn Squash Recipe


Ingredients:
  • 1 can Kidney beans
  • 2 cups brown basmati rice, cooked
  • 1/2 medium vidalia (yellow) onion, diced and sauted (carmelized)
  • 3 tablespoon diced sundried tomato (gives a tangy bite to an otherwise sweet dish)
  • 1 tablespoon dried bazil
  • 1/4 teaspoon red/cayenne pepper
  • 1 tablespoon cardamom
  • 1 teaspoon cumin (I didn’t try this)
  • 3 slices acorn squash, cooked and diced small (1 cup or more)
Directions:

Heat up kidney beans then mash beans with their liquid. Mix spices and tomato with sauted onion, heat 2 minutes. Mix rice with mashed beans, add onion/tomato mix, simmer 2 minutes, add acorn squash. Serves 2.

It looks sturdy enough for him, a sweet and slightly tangy Spicey because of the tomato. Capers can be added (1 tbsp / cup) of lush green notes. Tomatoes can be bad for this dish, because the contrast is great, YM
Read More

Beans ‘n’ Greens Recipe

Ingredients:
  • 1 bunch (app. 20 med. leaves) collards
  • 1 cup FRESH butter beans (limas or blackeyed peas would work too)
  • 1 small onion, chopped
  • 1 or 2 fresh hot peppers, seeded and chopped
  • 1/2 cup vegan white wine
  • 2 bayleaves
Directions:

Put the vegan wine in the pressure cooker and add the rinsed beans, the bayleaves, and enough water to cover. put the heat on medium to medium high, and do not cover (yet). let the beans simmer as you prepare the greens: rinse each leaf, devein, stack flat on top of one another, roll them up tightly, and slice across the roll to shred them nicely. add the onions to the beans and cook until just translucent. add the greens and the hot peppers and mix well. put the lid onto the pressure cooker and bring up to pressure. cook at pressure for about 3 minutes. cool the cooker under cool water. serve the beans and greens with your favorite vinegar (like apple cider, balsamic, or ric
Read More

Beans Cubano Recipe

Ingredients:
  • 1 large green pepper, coarsely chopped
  • 1 teaspoon minced garlic
  • 2 cans (16 oz) undrained black beans
  • 1 jar (4 oz) sliced pimientos
  • 3 tablespoon vegan red wine vinegar
  • 1/2 teaspoon oregano
Directions:

Saute pepper and garlic in liquid of your choice 3-5 mins, until’ tender-crisp. Stir in remaining ingredients, bring to boil, simmer 5-7 mins., till tender. Serve with rice. (Adapted from Woman’s Day, 4/26/
Read More

Bean Casserole Recipe


Ingredients:
  • 1 can lentils
  • 1 can kidney beans
  • 1 small can tomatoes (diced)
  • 1 teaspoon each garlic powder, oregano,
  • 1/2 cup grated soy cheese
  • salt and pepper to taste
Directions:

Drain liquid off the lentils, and mix with kidney beans (not drained) in a casserole dish. Drain about 2/3 the juice from the tomatoes, and add to the beans. It is important to do this, because it gets too “soupy” if there is too much liquid. Add soy cheese and seasoning. Bake in 350 degree F oven for 30 to 45 minutes. (till heated through)
Note: you can alter the seasoning to whatever you want.. try curry or Mexican seasoning for a variation.
Read More

Enchiladas With Black Beans And Sweet Potatoes Recipe

Ingredients:
  • 8 corn tortillas
  • 2 medium sweet potatoes or yams, cooked (nuked 5 mins) and diced
  • 1 can black beans or equivalent
  • 1 yellow onion, diced
  • 1-10 jalapenos, seeded and diced
  • 1 tablespoon minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chile powder
Directions:

Water saute’ the onions; after 3 minutes add garlic and onions and garlic are softened, add everything else and cook until the consistency is thick enough.
Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.
Read More