Cozy Black Bean Soup INGREDIENTS: - 2 cups Black Beans, soaked and rinsed
- 1/2 tbsp olive oil
- 1 large onion, 2 carrots, both chopped
- 3 cloves garlic, finely chopped
- 1 tbsp ground chili powder, 1 tsp dried basil
- 1 tsp dried oregano, 2 bay leaves
- 1/2 tsp sea salt, 1/2 tsp ground black pepper
- 4 cups veggie broth
- for serving: chopped fresh cilantro or parsley and lime wedges
INSTRUCTIONS: - Soak beans overnight or about 8-12 hrs. Drain & rinse.
- In a large soup pot, heat oil over med heat. Add onions, carrots, garlic. Cook, stirring frequently until onions are start to brown about 10 mins.
- Add all other ingredients to pot, except lime and parsley. Stir to combine all. Bring mixture to a boil before reducing heat to med and letting soup simmer for about 40 min, or until the beans are tender and creamy. Remove bay leaves.
- Now, you can either keep the beans whole or puree using an immersion blender or traditional blender to desired texture.
- Taste soup and season with additional salt and pepper. Serve with lime wedges and parsley.
| Delicious Veggie-Bean Tacos INGREDIENTS: - 2 cups Organic Black Beans (cooked)
- 2 cups Organic Pinto Beans (cooked)
- 2 cups Navy Beans (cooked)
- 2 cups Red Kidney Beans (cooked)
- 2 cups quinoa (cooked)
- additives of your choice (red, yellow and green bell peppers, cherry tomatoes onions, spinach or lettuce)
- toppings of your choice (spicy mayo, hot sauce, cilantro, corn, avocado)
- spice of your choice (salt, black pepper, taco seasoning, Tajin, Cajun)
INSTRUCTIONS: - In a large bowl, combine all cooked beans and quinoa together.
- Add red bell peppers, green bell peppers, yellow bell peppers, cherry tomatoes, cilantro, onions, and spinach.
- Toss them with fresh lemon and add freshly ground black pepper.
- Put them on lightly grilled soft corn tortilla topped with slices of avocado, corn, and drizzle with hot sauce or spicy mayo.
| Hearty Pinto Beans Chili INGREDIENTS: - 1 tbsp olive oil
- 1 medium onion (chopped). 2 cloves garlic (minced)
- 1 red bell pepper,1 stalk celery both chopped
- 3 medium tomatoes, chopped
- 2 cups cooked Organic Pinto Beans
- 1 cup vegetable broth
- 1/2 tsp cumin seeds
- 1/2 tsp smoked paprika, 1/2 tsp Italian seasoning
- 3/4 tsp sea salt, 1 tsp chili powder
- Green onion for serving
INSTRUCTIONS: - Heat oil in a medium pot over medium heat. Add onion and cook until soft, about 2 minutes.
- Add garlic, bell pepper, and celery and cook for 2 more minutes stirring.
- Add Italian seasoning, tomatoes, pinto beans, vegetable broth, cumin, smoked paprika, salt, and chili.
- Cover pot and bring to a boil. Reduce to a simmer and cook for 20-25 minutes or until chili is at your desired thickness.
- Garnish with green onion.
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