2 large onions — chopped
4 cloves garlic — minced…

2 pounds of dried Great Northern navy beans
1 medium onion (about 14 ounces), chopped…

2 16-ounce cans baked beans — (vegetarian style)
1 1/2 cups crushed pineapple — drained…

This is a popular Greek dish which is called Yighantes, or ‘giant beans’. Sometimes even ‘elephant beans’ are used.

1 (15 ounces) can cooked fava beans or 1 1/2 cups cooked fava beans
1 small chopped onion…

Easy and excellent!

Originally this dish was Kik Alicha or Yellow Split Pea Stew. I have modeled this dish after an Ethiopian lentil dish I enjoy to make it more solid.

Oh these are just Fab! Actually I added mustard seeds, let those pop, added two green chili’s (they weren’t very hot) and some ginger. MMM, my dh raved over it – said it reminded him of the vendors that sell the chickpea snacks along side the road in India.

4 cups cooked chick peas (drained after soaking and boiling in salted water)
2 medium potatoes peeled and cut into 1/2 inch slices…

This was posted on the VegSource McDougall Board, and it’s absolutely delicious. I’m sure it could also be made in the pressure cooker. (I don’t know the original source.)

2 cans pinto beans, canned
1 lb tomatoes — fresh or canned, peeled and chopped, juice reserved…

This is a North Indian recipe I’ve adapted. It’s usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a very filling meal. You can also try it as a quick snack over toasted bread. This recipe is much quicker to make if you use precooked canned beans, but I like to think that the authentic flavour comes from doing it the hard way!

“Use chickpeas, not chicken in this old fashioned entrée. You’re bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. – Jo Stepaniak”

1 cup lentils
4 cups cold water…

1 can lentils
1 can kidney beans…