Beans/Legumes

Ethiopian-Spiced Chicken Stew

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:41:52 +0000

This spicy chicken stew, generously seasoned with the Ethiopian spice mix berbere, is loaded with tomato and red lentils. Depending on brand, berbere spice blend can be rather spicy. For a less spicy stew, start with 3 tablespoons spice blend rather than 5.

Firehouse Frito Pie

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:35:05 +0000

Firehouse Frito Pie

Classic Frito pie is a pile of Fritos topped with beefy chili and runny cheese often made straight in the chip bag! Our refined and lightened version is fresh-tasting and delicious. A whole 1/2 cup of chili powder gives it plenty of punch. Top with tomato, lettuce and just a little cheese (hold the Whiz, please).

Beef & Bean Enchiladas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:23:54 +0000

Beef & Bean Enchiladas

These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.

Swedish Yellow Split Pea Soup with Ham

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 17:50:58 +0000

Swedish Yellow Split Pea Soup with Ham

This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.

Classic Hummus

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 13:57:39 +0000

Classic Hummus

It’s easy to make hummus at home with just a few pantry items. Serve drizzled with your best-quality extra-virgin olive oil and chopped parsley. Mop it up with warm whole-wheat pita bread or cut-up vegetables.

Classic Beef Chili

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 13:47:30 +0000

Classic Beef Chili

This classic beef-and-bean chili gets a nutritional boost from shredded sweet potato. We call it a stealth vegetable because it melts into the chili so well that even picky eaters will gobble it up.

Warm Lentil Salad with Sausage & Apple for Two

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:03:16 +0000

Warm Lentil Salad with Sausage & Apple for Two

We like the firmer texture of French green lentils in this hearty dinner salad for two featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

Bulgur & Lentils

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 19:55:47 +0000

Bulgur & Lentils

Caramelized onions add deep flavor to this fast take on the Middle Eastern dish Mjadra, a simple vegetarian recipe featuring bulgur and lentils. Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.

Lentil Burgers

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 17:39:19 +0000

Lentil Burgers

Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.

Warm Lentil Salad with Sausage & Apple

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 15:52:40 +0000

Warm Lentil Salad with Sausage & Apple

We like the firmer texture of French green lentils in this hearty dinner salad featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

Southwestern Sauté with Salsa Grits

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 15:19:53 +0000

Southwestern Sauté with Salsa Grits

Cheesy, salsa-flavored grits are the base for this easy bean and vegetable sauté. Use fresh salsa (found in the market near other dips) to keep sodium in check. Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Serve with a romaine and red cabbage salad with avocado and pepitas.

Vegetarian Shepherd’s Pies

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 15:12:57 +0000

Vegetarian Shepherd’s Pies

These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mashed potato topping. The recipe can also be made in a broiler-safe casserole dish. Serve with a spinach salad with oranges, walnuts and red-wine vinaigrette.

Very Green Lentil Soup

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 14:51:46 +0000

Very Green Lentil Soup

Lentils seem to go with just about anything, and here they play well with a collection of greens and some cumin and coriander to add a gentle spicy note to this soup recipe. The result is a hearty winter soup with layers of flavor. Both French green lentils (available in natural-foods stores and specialty markets) and more commonly available brown lentils are delicious in this soup. The French green lentils hold their shape better when cooked, while brown lentils will start to break down a bit. Recipe by Anna Thomas for EatingWell.

Summer Succotash Salad

Erin McCormick-Interactive Producer — Wed, 29 Jun 2011 15:28:33 +0000

Summer Succotash Salad

This summer salad is based on the Southern favorite, succotash, and is a fresh-tasting combination of butter beans, corn, summer squash and tomatoes. Butter beans, the same species as lima beans, are the bean of choice in the South. When they’re in season you may be able to find them fresh—shell them yourself. Or use frozen butter beans, baby lima beans or even edamame.

Half-Hour Chili

Sarah Hoff — Thu, 26 May 2011 17:51:18 +0000

Half-Hour Chili

This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry should be without them). Whole-grain bulgur adds another layer of toothsome texture and nutritional heft. This chili is relatively mild, so it’s a good crowd-pleaser. If you like it spicy, add extra chili powder or serve with hot sauce