1 TB water
1 medium yellow onion, peeled and chopped…

2 cups cooked beans — pintos; rinse if canned
1 medium onion — chopped…

1 cup mung beans
2 1/2 cups water…

This recipe relies on chipotle chiles. These are dried, medium spiced chiles that have been smoked to create a unique flavor to any dish. If you cannot find dried chipotle chiles, use a fresh, diced jalapeno and add 1/4 teaspoon of liquid smoke.

This tamale pie is made with beans, lots of vegetables and spices, and a crust of cornmeal. It keeps well in the refrigerator for up to five days. Just reheat in the oven for about 20-25 minutes and serve. Makes one 8-inch square pie.

1 C chopped onion
1 tsp minced garlic…

2 C coarsely chopped tomatoes
1 1/2 C coarsely chopped onion…

1 onion, chopped
1 green pepper, diced…

This is a great recipe that tastes even better the next day. You can add as much garlic as 2 whole bulbs without it being overpowering–just be careful not to chop the cloves. For a stronger garlic taste, I mash a few of the cloves against the side of the pot as it cooks.

1 cup dried lentils
1 cup minced onions…

I made this last night by adapting a recipe I found on the internet. The original is from CalciYum by David and Rachelle Bronfman, but I’ve changed it enough that it’s now a new recipe.

1 c red lentils
1 clove garlic…

These beans and rice are a flavorful, refreshing dish. If you’re not a mango lover, substitute papaya in its place.

1 1/2 cups blackeyed peas
3 scallions, finely sliced (white and green parts)…

I thought this turned out rather well. The nacho cheaze was a dead-on ringer for the real thing (at least to someone who hasn’t eaten cheese in a long while.