Vegetarian Posole

February 24, 2010 at 2:03 pm (canned black beans, canned diced tomatoes with green chilies, canned great northern beans, canned kidney beans, canned navy beans, canned pinto beans, frozen corn, hominy, Main Dish, mexican-style stewed tomatoes, oregano, Quick Dishes, red pepper (cayenne), roasted garlic olive oil, salt, stovetop, Vegetarian)

Total time: 15 minutes
Makes 4 servings.

14-1/2 oz diced tomatoes with green chilies OR 14-1/2 oz can Mexican-style stewed tomatoes, chopped
15 oz white hominy, rinsed and drained
15 oz canned beans of choice, rinsed and drained
1 C corn kernels
1 t dried oregano
1/8 t cayenne pepper
Salt to taste
1 T roasted garlic olive oil
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In large saucepan, combine all ingredients except oil. Bring to the boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.

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Chunky Veggie Hummus

May 2, 2009 at 11:56 am (Appetizers, blender, canned diced tomatoes with green chilies, canned navy beans, cilantro, crackers, crudites, extra virgin olive oil, food processor, garlic, green bell pepper, lemons, no-cook, orange bell peppers, pita bread, red bell peppers, red onion, red pepper (cayenne), scallions, soy sauce, vinegar, yellow bell pepper)

30 oz canned navy beans, drained
2 T extra virgin olive oil
1 T soy sauce
1 T rice vinegar (or any vinegar you prefer)
3 – 4 cloves garlic, chopped
1/2 lemon, juiced
1 t cayenne
1 T cilantro, chopped
15 oz canned diced tomatoes with green chilies, drained
3 green onions, chopped
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Blend first 7 ingredients in a food processor or blender until smooth. Fold in tomatoes and green onions. Serve with pita bread, crackers, raw vegetables or chips.

Variation: 1/2 C chopped sweet pepper or red onion can be added to this delicious spread or dip.

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White Bean and Barley Risotto

March 22, 2008 at 1:24 pm (7 ingredients or less, beef broth, canned navy beans, Main Dish, olive oil, parsley, pearl barley, Side dish, stovetop, yellow onions)

White Bean and Barley Risotto
by Stacey Crescitelli

2 tablespoons olive oil
1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
15 oz canned small white beans
1/4 cup chopped flat-leaf parsley
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In a large saucepan, heat olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Stir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.

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