Eaten Up

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Eyed the Black Beans

Spiced rice in tomato sauce with black beans, green salad with radishes and a sesame tamari dressing. Beside that part of a pita with spread made from red lentils, ground almond, olive oil, cilantro.

White Kidney Bean Soup and Crescent Rolls

It’s still nice enough to eat outside.
The soup was white kidney beans, onions, carrots (coming into season), rehydrated sun-dried tomatoes, some sage and thyme.
The rolls were the crescent rolls this time rolled thinner and the dough cut into 8 triangles instead of quarters.

Bean and Tortilla Lasagna

1 tsp olive oil
1 small onion, chopped
1/2 a bell pepper
liberal shakes of Tabasco sauce
3 cups white kidney beans, drained
(2) 12 oz jar of roasted sweet red peppers
2 cups piquant tomato sauce
12 corn tortillas
3 oz cheddar, grated
1 cup of salsa
fresh ground pepper to taste
Preheat oven to 350 degrees
Saute the onion and fresh sweet pepper until soft.
Add […]

White Bean Stew

This is from a recipe from Terry Joyce Blonder’s cookbook Wholehearted Cooking: Simply Delicious Low Fat Recipes.
1 1/2 cup dry navy beans, soaked overnight in 3 cups water
1 tablespoon olive oil (rosemary infused in this case)
2 medium yellow onions, chopped
4 carrots, chopped, 14 oz can tomatoes, drained and seeded
2 1/2 cups water, chopped parsley, salt, […]

Vegetarian Baked Beans

1 pound of brown beans, soaked overnight then cooked for about a half hour until they start to become tender.
Mix in 1 tablespoon olive oil
1/2 cup molasses (measured into dry measure after the measure of a tablespoon of olive oil so it slides right out)
2 Tablespoons honey dijon mustard
2 large onions, 1 chopped roughly, the […]

Breaded Peanutty Tofu

Mixed varieties of rice, an Indonesian peanut-coconut sauce, chopped spinach and firm tofu fried in a coating of Thai peanut breading and whole wheat bread crumbs.