Archive for the ‘Beans and Legumes’ Category


Warm Chickpea Salad

This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.


Bean Salad with Mustard Marinade

I never eat it in pita bread…I usually just put the bean salad on top of lettuce and eat it as a salad. But, I am sure a pita would be good too!


Garden Couscous and Black Bean Salad

This recipe originally called for 2 Tbs. olive oil to go in as well (I guess in the dressing), but I left it out and it was great. I think this would also work with any other grain you would like–brown rice, amaranth, millet, barley…I love dill, but you could add whatever fresh herb you have growing in your garden!


Steamed Greens Salad

1 pound fresh spinach, stemmed
2 cups chopped kale leaves…


African Piri Piri Salad

This dinner is exotic! Crisp yam slices, roasted bell peppers, steamed corn, and BBQ tofu topped with a spicy black bean sauce.


Three Bean Salad 2

1 can garbanzo beans – rinsed and drained
1 can kidney beans – rinsed and drained…


Green Bean and Chickpea Salad

3/4 pound green beans, washed and trimmed
1-1/2 cups cooked chickpeas or 1 (15-ounce) can chickpeas, rinsed and drained…


Greek Chick Pea Salad

16 ounce can of unsalted garbanzo beans
1 boiled potato, peeled and chopped in chunks…


Black Bean & Corn Salad

I “stole” this recipe from a local health food store. It would be perfect for a BBQ! Just double or triple this recipe.


Hoppin’ John Salad 2

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…


Black Bean Tofu Patties

Black Bean Tofu Patties for dinner, served with rice (spiced to a golden yellow color) and a selection of colorful, fresh, seasonal fruits and vegetables, will look good enough to eat!


Tuscan White Bean Soup

A couple of nights ago at Fresh Choice they were serving a Tuscan White Bean soup I really liked – so I decided I’d try to replicate it at home in the pressure cooker. Here’s what I came up with this afternoon.


Refried Beans

Brenda’s note: This is a keeper! We were impressed with how nice the beans cooked, soft and perfect; easily mashed right in the pressure cooker when they’d finished cooking.


Provencal Red Lentil Soup

I made this simple soup last night and it was heavenly. Here’s what I did: I didn’t have leeks, so I substituted 2 chopped onions. I made up a mixture of Herbes de Provence following the recipe at the end, and at the very end, I pureed part of the soup using a hand-blender, trying to keep most of the carrot pieces intact. Also, I followed the regular directions, not the pressure cooker ones, because it was such a quick-cooking dish. Definitely a keeper.


Pepper-Flecked Potato-Lentil Medley

Pressure cooking and stovetop instructions are included.

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