1 cup lentils
4 cups cold water…

1 can lentils
1 can kidney beans…

Here’s a recipe that’s great for cooking on the barbeque grill, but it can also be done in an oven (20-30 minutes at 350 degrees). It has almost no fat and is appropriate for the McDougall Maximum Weight Loss and Fuhrman Eat to Live Programs.

Aromatic and fresh, this healthy version of a favorite chickpea curry is sure to please.

This is kind of a fun bean dish; the recipe is from The Meatless Gourmet by Bobbie Hinman.

These enchiladas are delicious and different – and gluten-free.

You could also try baking the patties rather than cooking them in a skillet. These are great in the summer with fresh sweet corn, but frozen works fine too.

1 1/2 cups chopped onions
3 garlic cloves, minced or pressed…

1 pound dried black-eyed peas
2 quarts plus 3 cups water…

1 small onion — chopped
3 cloves garlic — minced…

A very simple but satisfying soup–actually more like a stew. Put it in your crockpot in the morning, and come home to a wonderful meal!

This is even better made a day ahead so that the flavors have a chance to meld together–a great make-ahead dish!

3 ribs celery, sliced
1 medium onion, chopped
1 medium yams or sweet potatoes…

This is what I made for dinner 2 nights ago and it was very yummy!

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.