Instant Pot Refried Beans

 This has become a "go to" recipe. These beans are great on a tostada or wrapped in a burrito. This makes a big batch and we usually freeze half of it. The other half makes a quick lunch when spread on a tostada with shredded cheese, lettuce and tomato.

INGREDIENTS

2 Tablespoons olive oil

1 onion, chopped

4 large cloves of garlic, minced

1 jalepeno or serrano pepper, minced

1 pound dried pinto beans

7 cups vegetable broth, chicken broth or water

2 Tablespoons apple cider vinegar

1 tsp. cumin

1 tsp. oregano

1 tsp. salt plus additional to taste

Black pepper to taste

INSTRUCTIONS

Measure olive oil into instant pot. Set to Saute function. When oil is hot, add onions, garlic and pepper. Cook, stirring, until onion is softened, about 2 minutes.

Add beans, broth, spices and applie cider vinegar. Seal lid and cook on High pressure for 50 minutes.

When timer is done, allow to release naturally for 20 minutes. Then, release vent. Open lid and use a ladle to remove as much cooking liquid as possible. Save liquid in bowl.

Use an immersion blender to puree the beans until smooth and creamy. Add cooking liquid back to achieve desired consistency.  Adjust seasoning as needed.

Lemony White Bean and Spinach Soup

 This vegetarian soup is easy to make in under 30 minutes and packed with flavor.

This recipe comes from "nourish-and-fete"

Ingredients

1 Tablespoon olive oil

1 Tablespoon butter

1/2 medium-sized onion, chopped

2 carrots, sliced

3 cloves garlic, minced

1 tsp. Italian seasoning

1/2 tsp. chopped fresh rosemary

7 cups vegetable broth

1 cup uncooked orzo

2 cups spinach, chopped

1  (15 ounce) can cannellini beans, drained and rinsed

Juice from 1/2 lemon

1 Tablespoon chopped fresh parsley or 1 - 2 tsp dried parsley

1/4 tsp salt

1/4 tsp black pepper

Instructions

Heat olive oil and butter in large pot. Add onion and carrots and saute for 5 minutes. Add garlic and Italian seasoning and rosemary and cook one minute longer.

Stir in broth and bring to boil. Add orzo and reduce heat to medium. Simmer for 7-8 minutes or until orzo is tender.

Stir in spinach and beans and allow to cook until spinach is wilted.  Turn off heat. Add lemon juice, parsley, salt and pepper.

Quick and Skinny Chicken Taco Soup

 Who says a soup with a lot of flavor has to take a long time to make? This recipe comes together quickly and is as healthy as it is delicious.  

Ingredients

1 pound boneless chicken breast

1 onion, diced

1 tsp olive oil

3 garlic cloves, minced

1 (14.5 ounce) can pinto beans, drained and rinsed

1 (14.5 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can corn (drained and rinsed)

1 (14.5 ounce) chopped tomatoes and green chilies (not drained)

2 cups chicken broth

1 packet taco seasoning (you choose the heat level)

Instructions

Add olive oil to large soup pot. Cook onions until they are translucent. Add garlic and cook for an additional minute.  Add remaining ingredients and bring to simmer.  Cover and cook for 20 minutes.

Remove chicken breasts from soup. Place on cutting board and shred or chop it into bite size pieces. Return chicken to pot. Cook an additional 10 minutes.

Done!

Add toppings if desired such as shredded cheese, chopped tomatoes, sliced jalapenos or chopped avocado.

This recipe comes from Slender Kitchen.

Rosemary White Bean Dip

You can make this dip for much less than than buying the ready made and it's so much better.

Ingredients

2 can white beans, rinsed and drained
2 cloves garlic, chopped
1/4 tsp. grated lemon rind
2 Tablespoon fresh lemon juice
2 minced anchovy fillets
4 tsp. minced rosemary
1/3 cup (or more) olive oil

Instructions

Place all ingredients except olive oil in food processor. Pulse until chunky. Add olive oil and blend until smooth, Add additional olive oil if needed to achieve desired consistency. Add salt to taste.
Garnish with additional herbs and a drizzle of olive oil.

White Chicken Chili with Salsa Verde

Yet another chicken chili recipe - but this one is so good, I just couldn't resist to add it to my blog. I love the tart flavor of tomatillos from the salsa verde and the addition of fresh lime juice.

Ingredients

1 Tablespoon olive oil
1 large chopped onion
4 medium poblano chili peppers, seeded and diced
2 serrano chili peppers, seeded and minced
1 Tablespoon minced garlic
1 Tablespoon chili powder
1 teaspoon salt
1 1/2 teaspoons cumin
1 teaspoon coriander
1 teaspoon Mexican oregano
3 cups chicken broth
2 pounds boneless chicken breasts
2 (14.5 ounce) cans cannellini beans, rinsed and drained
1/2 cup medium salsa verde
2 Tablespoons fresh lime juice

Instructions

Heat old in stock pot over medium heat. Add onion and peppers. Saute, stirring frequently, until softened, about 5 - 10 minutes. Add garlic and spices. Stir and cook for one more minute.
Add broth, chicken breasts and beans. Increase heat to high and bring to boil. Then, reduce heat to medium-low, cover and cook until chicken in cooked through, about 20 minutes. Remove chicken to a plate. Allow to rest for 5 minutes and then shred with two forks.
Return chicken to pot. Add salsa verde and fresh lime juice. Heat through.
If desired, top with sour cream and/or shredded cheddar cheese.

Instant Pot Ham and Bean Soup

The best part about ham is the leftover bone. It can be used to make delicious soup. Ham and white bean soup is a favorite, but the process of soaking and softening the beans is long. Enter the Instant Pot!  Just throw everything in the pot and set it for an hour.  The beans are perfect and the soup is delicious. Just the thing for a long winter's night.
Enjoy!

INGREDIENTS

1 Ham bone (or ham hocks)
1 pound dried white navy beans
6 cups low sodium chicken broth
1 medium onion, diced
1 1/2 cups diced celery
1 1/2 cups diced carrots
4 cloves garlic, minced
1/2 tsp cumin
1 1/2 tsp Italian Seasoning
1/2 tsp. salt
1/2 tsp. black pepper
3 bay leaves
Additional chopped ham pieces may be added as an option.

INSTRUCTIONS

Combine all the ingredients into the pressure cooker. Stir to combine.
Secure the lid and ensure the valve is set to the off position.
Set the Instant Pot for 60 minutes. Let the pressure natually release when finished cooking for 30 minutes, then release the valve for the remaining pressure until the lid can be opened.

Remove the ham bone and shred any meat. Return it to the pot. Discard any bones, cartilage and the bay leaves.

Moroccan Chickpea and Barley Salad

This side dish has a unique flavor profile with a combination of spices, dried apricots and pistachios.
It is an excellent side dish for smoked meats or barbeque.

Recipe Source: Simply Recipes

Ingredients

1 1/2 cups barley
Olive oil
1 15-ounce can chickpeas (garbanzo beans), rinsed and dried
1 cup shelled pistachio nuts (you could substitute pine nuts)
1 cup diced dried apricots (you could substitute dried dates)
3 chopped green onions
1/2 cup chopped parsley
Zest and juice of one lemon
1 tsp. black pepper
1 tsp, cardamom
1/4 tsp. cayenne
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. tumeric
Salt to taste

Instructions

Cook the barley according to manufacturer's instructions, using salted water or chicken broth.
Once cooked strain the barley and rinse with cold water to cool it. Drain as much water as you can.
Lay the barley out on a sheet pan and drizzle with olive oil. Mix to coat well and set aside.

In bowl, combine chickpeas, nuts, apricots, green onions and parsley, Add the zest and juice of the lemon and mix again. Add barley and stir to combine. Sprinkle the spices on top and toss to mix well.
Add salt to taste.

Allow the salad to sit and marinate for an hour before serving. Drizzle with additional olive oil just before serving.

Black and White Bean Salad

A healthy side dish for any meal!  And if you follow WW, this tasty salad has zero points.

Ingredients

1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup grape tomatoes, halved
1/2 cup diced red onion
2 ribs celery, sliced
2 Tablespoons red wine vinegar
2 Tablespoons chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper

Instructions

Combine beans, tomatoes, onion, celery and parsley in bowl.  Drizzle vinegar on top and stir to combine with other ingredients. Add salt and pepper.

Moroccan Chickpea-Stuffed Acorn Squash

This is a great side dish for chicken, pork or lamb. Or serve it as a stand-alone vegetarian meal. The sweetness of raisins and touch of cinnamon make the flavors of this simple dish memorable.

Ingredients

Cooking spray
3 uncooked medium acorn squash
2 tsp olive oil
11/2 cups chopped onion
2 tsp. minced garlic
3/4 tsp. cumin, divided
1/2 tsp. salt
1/8 tsp. cinnamon
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup water
1/4 cup golden raisins
2 tsp. fresh lime juice
2 Tablespoons sliced toasted almonds

Instructions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray.
Slice squash in half, stem to bottom; scoop out seeds.
Place the squash halves on the prepared pan, cut sides down. Bake until tender, about 45 minutes.
Meanwhile, heat oil in skillet over medium-high heat. Add onions and cook, stirring frequently, until soft and golden, about 8 minutes.
Stir in garlic, 1/2 tsp. cumin, 1/4 tsp. salt and cinnamon. Cook, stirring, until fragrant, about 30 seconds. Stir in chickpeas, water and raisins. Cook, stirring occasionally, until heated through and raisins are soft.
When squash is tender, remove from oven. Flip squash over. Sprinkle with remaining 1/4 tsp salt and 1/4 tsp cumin.
Stir lime juice into chickpea mixture. Divide evenly among squash halves. Sprinkle each with 1 tsp almonds. Serve hot.

(WW - 2 points)

Slow Cooker Sausage, White Bean and Spinach Soup

With less than 10 minutes of prep time in the morning, you can throw all the ingredients into your slow cooker and return at the end of the day for a delicious soup.

Ingredients

1 Tablespoon olive oil
1 (13.2 ounce) package smoked turkey sausage, sliced thin (or for a spicier version of this soup, use smoke andouille sausage)
3 large cloves garlic, minced
1 onion, diced into very small pieces
3 carrots, peeled and sliced (and halved, if large)
3 stalks of celery, sliced
2 (15 ounce) cans Great Northern white beans, drained and rinsed
1/2 teaspoon oregano
2 bay leaves
4 cups chicken broth
Salt and pepper to taste
3 cups fresh baby spinach

Instructions

Heat olive oil in small skillet. Add sliced sausage and saute, stirring occasionally, until browned.
Place sausage, garlic, onion, carrots, celery, oregano and bay leaves into slow cooker. Add chicken broth and 2 cups water. Season with salt and pepper to taste.

Cook on low heat for 7 - 8 hours (or high for 3 - 4 hours).
Just before serving, stir in spinach.

This recipe comes from Damn Delicious.

Duck Breasts with White Beans and Sausage

This is winter comfort food, similar to a classic cassoulet, but much simpler to make.

Ingredients

1/3 cup panko crumbs
1 teaspoon olive oil
2 boneless duck breasts - 1 pound total
1/2 pound sausage*
1/2 cup chopped shallots
1 large carrot, peeled and chopped into small pieces
2 large cloves of garlic, minced
1 cup dry white wine
1 cup chicken broth
2 bay leaves
1 teaspoon dried thyme
2 15-ounce cans cannellini beans, drained and rinsed

Instructions

Heat a small skillet over medium-low heat. Add olive oil to pan, swirl to coat, and then add panko.
Toss to coat the panko with oil. Toast until golden brown, stirring frequently, for about 5 minutes.
Transfer to bowl and allow to cool while preparing duck.

Preheat oven to 425 degrees. Pat duck breasts dry with paper towels. Score skin in crosshatch pattern at 1/2 inch intervals with a sharp knife, being careful not to slice through the flesh. Season on both side with salt and pepper. Heat a 12-inch ovenproof lidded pan over medium-low heat. Add 2 Tablespoons water to the pan. Place duck breasts, skin side down, in the hot skillet. Cook the duck, over low heat, for 25 minutes or until most of the fat is rendered and the skin is golden brown and crispy. Do not move the duck breast during this time. After 25 minutes, turn the duck breasts and cook the non-skin side for 2 minutes. Transfer to a plate and tent with foil.

Remove all but one Tablespoon of duck fat from the skillet. Saute shallots and carrot for about three minutes, stirring to avoid burning. Add sausage to pan and continue cooking for an additional five minutes, turning sausage to brown on all sides. Add garlic and thyme to pan and cook until fragrant, about 30 seconds. Add wine and broth to pan, stirring to scrape up any browned bits. Add bay leaves and cannellini beans and bring to boil.

Return duck breasts to skillet, along with any accumulated juices that developed while they were  resting. Cover pan and transfer to oven. Cook for 10 minutes, Transfer duck and sausages to cutting board, tent with foil, and allow to rest for 10 minutes.

Meanwhile return the pan to the stove top. Bring to a boil and allow to reduce so it is not soupy.
Taste to adjust seasoning as needed. Slice duck breasts into 1/2 to 1/2 inch slices. Slice sausages on a diagonal into four pieces. Spoon bean mixture onto 4 serving plates. Sprinkle with panko. Place one piece of sausage on each plate and fan 3 - 4 pieces of duck breast on top of the beans. Serve.


* Sausage used in this recipe should not be heavily flavored or spicy. An herbal sausage works well as does lamb sausage.  Even plain kielbasa will work. I used a fresh pork sausage.

Black Bean and Sweet Potato Enchiladas

These enchiladas are also gluten free.

Ingredients

1 (15 ounce) can black beans, rinsed and drained
2 teaspoons minced garlic
2 Tablespoons fresh lime juice
2 cups cooked cubed sweet potatoes
1/3 cup crumbled goat cheese
1/2 cup roasted chopped green chilies
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 - 1/2 teaspoon cayenne pepper
1 diced fresh jalapeno
1 Fresco pepper, diced
1/8 cup chopped fresh cilantro leaves
Salt and Pepper to taste
1 16-ounce jar salsa verde
10 - 12 corn tortillas
1 cup shredded Mexican cheese mix or Monterey Jack cheese
Sliced avocado for garnish (optional)

Instructions

Preheat oven to 350 degrees.
Lightly cover bottom of baking dish with salsa verde. Mix together black beans, minced garlic, fresh lime juice, sweet potatoes, goat cheese, green chilies, cumin, chili powder, cayenne pepper, diced jalapeno and fresco pepper and cilantro leaves. Add salt and pepper to taste.
Warm tortillas in skillet or microwave to prevent breaking while filling.
Divide filling among tortillas, wrap and place in baking dish.
Top with remaining salsa verde and shredded cheese.
Bake for 20 - 25 minutes until bubbly.
Top with sliced avocado.

Mediterranean Bean and Pepper Salad

Perfect side for a spring or summer dinner or serve as an appetizer with pita chips.

Ingredients

1 large English cucumber (seeded and diced)
5 green onions (green and white part sliced)
1 (15 ounce can) garbanzo beans (drained and rinsed)
1 pint grape tomatoes (cut in half)
1 large red bell pepper (seeded and diced)
1 large orange bell pepper (seeded and diced)
1/4 cup fresh mint, minced
3/4 cup crumbled feta cheese, divided
Zest and juice of 3 lemons
2 teaspoons Basil Stir-In Paste
1 clove grated garlic
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

In large bowl, combine cucumber, green onions, beans, tomatoes, peppers, mint and 1/2 cup feta cheese.
In small bowl, combine lemon zest and juice, basil paste and garlic,
Slowly whisk in olive oil to incorporate. Add salt and pepper.
Just before serving, pour dressing over the salad and toss to combine. Top with remaining feta.

Grilled Corn and Black Bean Salad

Great for a summer barbeque!

Ingredients

3 ears of corn on the cob, in the husk
1/2 cup fresh lime juice
1/3 cup chopped red onions
3 Tablespoons white vinegar
1/3 cup chopped fresh cilantro (I omit this because I am not a fan of cilantro)
2 teaspoons sugar
2 teaspoons cumin
2 teaspoons chili powder
15 ounce can black beans, drained and rinsed
1 medium lime, quartered

Instructions

Prepare outside grill. Place corn in husk on grill. Grill for 20 minutes, turning every 5 minutes or until corn is lightly browned. Cool. Then, remove husk and cut kernels from cob. Place corn in bowl.
Add lime juice, onion, cilantro, vinegar, sugar, cumin, chili powder and beans.
Stir gently. Cover and refrigerate for one hour before serving.
Serve with lime wedges.

Refried Bean Bake

An excellent side dish for tacos or enchiladas.

Ingredients

1 can refried beans
1 cup finely chopped onion
1 cup chopped green pepper
4 eggs
1 1/2 cups shredded cheddar cheese
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup salsa, optional, as topping

Instructions

Mix beans, onions, green pepper, eggs and 3/4 cup of cheese. Stir to combine. Add chili powder and garlic powder. Mix well with a spoon.
Pour into ungreased 9x9x2-inch baking pan. Sprinkle top with remaining cheese.
Cook, uncovered, in 350 degree oven until hot and firm, about 30 - 35 minutes.
Warm salsa and serve with bean bake.

Bean Cassoulet with Fennel Spiced Chicken and Roast Vegetables

My take on this favorite French dish, cassoulet.
This is comfort food!

Ingredients

12 medium brussels sprouts
2 small red onions
1/2 cup olive oil
3 medium parsnips
3 medium carrots
3 celery stalks
1 (4 pound) chicken - cut up
3 garlic cloves, smashed
1/4 pound pancetta, cut into strips
2 cans Great Northern white beans

For the fennel spice rub:

1/4 cup fennel seeds
1 teaspoon coriander seeds
1 1/2 teaspoon peppercorns
1 teaspoon salt

Instructions

To prepare the spice rub, put the fennel seeds, coriander seeds and peppercorns in a heavy skillet over medium heat. Watching carefully and tossing seeds frequently, toast the seeds evenly. When light brown and fragrant, pour seeds onto a plate to cool. When cooled, put seeds into a coffee grinder or blender and grind to a powder.

Trim brussels sprouts by removing outer tough leaves and stems. Cook in salted boiling water for 8 - 10 minutes. Drain and set aside.
Peel onions, Cut through the stem into 6 wedges. Heat 1/4 cup olive oil in dutch oven. When oil is hot, add onions. While onions are cooking, peel and half the parsnips, lengthwise. Then cut into bite size pieces. Add to the onions. Peel the carrots. Cut carrots and celery into bite size pieces. Add to pot. Continue cooking vegetables until lightly browned on all sides, about 2 minutes. Add brussels sprouts. Season with salt to taste. Cook, turning often, until all vegetables are well browned, about 10 minutes. Remove vegetables to bowl and season with about 1 teaspoon fennel spice rub.

Preheat oven to 425 degrees.
Season chicken pieces on all sides with fennel spice rub. Heat remaining 1/4 cup olive oil in dutch oven. Add chicken, side side down, in batches and brown well on all sides. Remove the chicken from the pot. Remove all but 2 Tablespoons of oil from the pan. Add pancetta and garlic and cook until golden, about 2 minutes.

Add beans with their liquid into the dutch oven with the pancetta. Bring to a simmer. Add vegetable and top with chicken, skin side up. Roast in oven until surface in nicely browned and chicken is done, about 30 - 40 minutes. Allow to rest at room temperature for 15 minutes before serving..

Quick and Easy Corn and Black Bean Relish

A quick accompaniment to grilled meat - great with chicken or pork.

Ingredients

1 cup Zesty Italian salad dressing
1 can (15.5 ounces) black beans, drained and rinsed
1 can (10 ounces) whole kernel corn, drained and rinsed (or equivalent fresh corn)
1 red pepper, seeded and chopped

Instructions

Mix all ingredients together. Allow to chill in refrigerator for several hours before serving.

Garden Fresh Three Bean Salad

Three bean salad made with canned beans is good, but when you make it with fresh beans from the garden, it is even better.

Ingredients

1/2 pound green beans, trimmed and cut in half crosswise
1/2 pound yellow beans, trimmed and cut in half crosswise
1 15-ounce can kidney beans, drained and rinsed
1/2 red onion, minced and soaked in cold water for 5 minutes, then drained
1/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon salt or more to taste
Freshly ground black pepper
1 Tablespoon minced fresh parsley

Instructions

Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water and cook until tender crisp, about 5 minutes. Drain and place the beans in the ice water to stop the cooking. Drain well.

In small bowl, combine sugar, vinegar and oil. Bring to a simmer. Pour the liquid over the beans. Marinate at room temperature for at least one hour, tossing several times. Just before serving season with salt and pepper and add parsley.

Serve at room temperature or chilled.

This recipe is adapted from The Food Network.

Turkey and Bean Salad

Quick and easy!

Ingredients

1 can garbanzo beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
2 cups cooked turkey or chicken, cut into bite-size pieces (I use precooked turkey breast or you can use meat from the deli and ask for it to be sliced 1/2 inch thick, then dice it)
1 red pepper, seeded and diced
1/4 cup green onions, sliced
1/2 cup sliced celery
1/2 cup creamy Italian salad dressing

Instructions

In large bowl, mix all ingredients except dressing.
Toss gently. Add salad dressing; mix to combine.
Cover and refrigerate.

The Best Baked Beans

This was my mother's baked bean recipe and I have never found one that I liked better than this one.
It is the best baked beans recipe ever.

Ingredients

12 slices bacon
2 medium onions
1 teaspoon garlic powder
1/2 teaspoon dry mustard powder
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar
1/4 cup ketchup
1 (15.5 ounce) can kidney beans, drained and rinsed
1 (15 ounce can) butter beans, drained and rinsed
2 (16 ounce) cans baked beans

Instructions

Heat oven too 350 degrees.
Cook bacon until crisp. Drain on paper towel. Chop into small pieces.
Chop onions into small pieces and saute in bacon grease until tender and browned.
Combine onions and bacon with other ingredients in shallow casserole dish.
Bake uncovered for 60 - 70 minutes or until hot and bubbly.

Serves 6-8.