Bean Recipes // Mandy in the Making

 

Vegetarian Tortilla Stew

* Allrecipes.com

Ingredients

• 1 (19 ounce) can green enchilada sauce

• 1 ½ cups water

• 1 cube vegetable bouillon

• ½ teaspoon garlic powder

• ¼ teaspoon chili powder

• ¼ teaspoon ground cumin

• 1 (15 ounce) can pinto beans, drained and rinsed

• ½ (16 ounce) can diced tomatoes

• 1 cup frozen corn

• ½ cup vegetarian chicken substitute, diced (Optional) 1 C cubed chicken thighs

• 4 (6 inch) corn tortillas, torn into strips

• 1 tablespoon chopped fresh cilantro

• salt and pepper to taste

Directions

1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chili powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

2. Best-Ever Texas Caviar

3. *allrecipes.com

4. Ingredients

   • 2 (15 ounce) cans black beans, rinsed and drained

   • 2 (15 ounce) cans pinto beans, rinsed and drained

   • 2 (15 ounce) cans white corn, rinsed and drained

   • 1 (4 ounce) can chopped green chiles, undrained

   • 1 red bell pepper - cored, seeded and finely chopped

   • 1 green bell pepper - cored, seeded and finely chopped

   • 1 small red onion, finely chopped

   • 1 jalapeno chile pepper, seeded and finely chopped (Optional)

   • 1 bunch cilantro leaves, finely chopped (parsley)

   Dressing:

   • ½ cup rice vinegar

   • ½ cup olive oil

   • ⅓ cup white sugar

   • ½ teaspoon garlic powder

   Directions:

   1. Gather all ingredients.

   2. Mix together black beans, pinto beans, white corn, green chiles, red and green bell peppers, red onion, jalapeño pepper, and cilantro in a large bowl.
      

   3. Combine rice vinegar, olive oil, sugar, and garlic powder in a pan. Bring to a boil, then remove from heat. Let cool for at least 10 minutes.

   4. Pour dressing over bean mixture; toss to coat.

   5. Black Bean Salad

   6. *ACoupleCooks.com

   7. Ingredients

      • 2 cups water
      • 1 cup uncooked long grain rice
      • 15-ounce can black beans, rinsed and drained (or 1 ½ cups cooked or Instant Pot black beans)
      • 1 red bell pepper
      • 1 yellow bell pepper
      • 5 green onions
      • ¼ cup olive oil
      • ¼ cup apple cider vinegar
      • 1 tablespoon Dijon mustard
      • 1 teaspoon ground cumin
      • 1 large garlic clove
      • ¾ teaspoon kosher salt
      • ¼ teaspoon freshly ground black pepper

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      Instructions

      1. Pour 2 cups of water into a medium saucepan. Bring to a boil, then add the uncooked rice, stir to combine, and return to a boil. Cover pan, and reduce heat as low as possible. Simmer without opening the lid for 15 minutes, until the rice is tender and the water is absorbed. (Or, use our Stovetop White Rice, Stovetop Brown Rice, or Instant Pot Rice methods.)
      2. Finely chop the peppers. Thinly slice the green onions. Mince the garlic.
      3. In a large mixing bowl, combine the cooked rice, black beans, chopped red and yellow peppers, and scallions, and toss to combine.
      4. In a small bowl or measuring cup, combine the olive oil, apple cider vinegar, mustard, cumin, garlic, salt, and black pepper, Whisk thoroughly to combine, then pour over the rice mixture. Toss gently to coat, then either serve immediately or keep refrigerated for up to 3 days

      
      
   8. RECIPE COURTESY OF TRISHA YEARWOOD

      Baked Bean Casserole

   9. Ingredients

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      Cooking spray

      1 1/2 pounds lean ground beef 

      1 small onion, finely chopped 

      1 bell pepper, cored, seeded, and finely chopped 

      Two 16-ounce cans pork and beans 

      1/2 cup barbecue sauce 

      1/2 cup ketchup 

      2 tablespoons spicy brown mustard 

      2 tablespoons Worcestershire sauce 

      1 tablespoon soy sauce 

      4 tablespoons brown sugar 

      6 to 8 slices bacon, cut into pieces and cooked 

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      Directions

      WATCH

      Watch how to make this recipe.

      1. Preheat the oven to 350 degrees F. Spray a 9- by 13- by 2-inch casserole dish with cooking spray.
      2. In a large saucepan, brown the ground beef, onions and bell peppers. Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer for 5 minutes. Transfer the mixture to the prepared casserole dish. Sprinkle the bacon over the top of the casserole. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let the casserole stand for 10 minutes before serving.

      Recipe adapted from Home Cooking with Trisha Yearwood (c)