This is my vegetarian version of a recipe from my late mother-in-law, Ruth Clark. I use it as a basic bean recipe for any Mexican dish, but I always make a huge pot because I could honestly eat them every day. They’re delicious with crusty bread and a green salad.
(a scant) 2 cups sweet potato, diced
1 can Eden Organic blackeyed peas, rinsed and drained, divided…
This is a very nice way of serving calcium-rich beans and greens together. I serve it hot, but it can also be served cold.
1 can each of pinto/or/kidney/or/red, black and navy beans – drained & rinsed
8 oz. tomato sauce…
1 cup brown lentils
400g can red kidney beans, drained (or 1/3 cup dried, soaked, then boiled)…
An easy crockpot dish using just two ingredients for delicious flavorful beans without any fat. You must soak the beans the night before.
1 tbsp water
1 medium yellow squash cut in half lengthwise then crosswise in 1/2-in.-thick slices…
To the ancient Incas, the ivory-colored beads of quinoa (pronounced KEEN-wah) were “the Mother Grain,” a sustainer of life in hard times in the high Andes. Except for a green-peanutlike aftertaste, quinoa is as bland as rice. Unlike rice, however, it packs a lot of protein. Most organic groceries and health food stores stock quinoa and some of the better supermarkets also carry it.
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