Search results for: beans

Here are the search results for your query. Please use our advanced search page for more specific results.

Cheesy Bean Burritos

Cheesy Bean Burritos

A hearty Mexican snack, these cheesy bean burritos will definitely satisfy your appetite. Filled with red beans, carrot, bell pepper, and other veggies, tucked in a rich tomato sauce, they’re by no means short on flavor. Plus, topping them with some extra mozzarella will make them de-li-ci-ous!

Cheesy Bean Burritos Read More »

Ingredients Needed for Cheesy Bean Burritos

2 tablespoons of vegetable oil
1 medium-sized green bell pepper, diced
2 medium-sized carrots, shredded
7 ounces of canned red beans
1 spring onion, chopped
½ teaspoon onion powder
½ teaspoon sweet paprika powder
salt
1 red onion, diced
2 garlic cloves, crushed
pepper
8 cherry tomatoes, halved
3 basil leaves
1 teaspoon chili pineapple sauce
1 tablespoon white wine vinegar
½ cup water
3 tortilla wraps
3 ounces of low moisture mozzarella, sliced

How to Make Cheesy Bean Burritos

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the green bell pepper, carrots, canned beans, and spring onion.
  3. Season with onion powder, sweet paprika powder, and salt. Cook everything for 10 minutes, while stirring from time to time.
  4. Next, heat the remaining oil in a separate skillet over medium heat. Add the red onion, garlic, and pepper. Cook for 2 minutes.
  5. Add the sliced cherry tomatoes, basil leaves, chili pineapple sauce, white wine vinegar, and water.
  6. Reduce the heat, cover with a lid, and let it simmer for 20 minutes. Remove the skillet from heat, and blend everything until smooth.
  7. Place the wraps on your wooden board and use the red bean mixture to fill the wraps. Place the filling on one side of wrap and roll towards the opposite end.
  8. Preheat the oven to 360°F/180°C.
  9. Pour half of the cherry tomato mixture into a squared oven tray, and lay the red bean burritos Pour the remaining sauce over the burritos and lay the mozzarella cheese slices.
Okra Bean Stew

Okra Bean Stew

For this veggie stew, we’ve simply combined onion, celery, mushrooms, okra, beans, and chickpeas. The result is a nutritious meal, just perfect for those evenings when you feel the need for something hearty and warm which doesn’t necessarily involve meat.

Okra Bean Stew Read More »

Ingredients Needed for Okra Bean Stew

1 tablespoon vegetable oil
1 red onion, chopped
1 celery stick, chopped
½ green chili, sliced
2 ounces of mushrooms, chopped
2 garlic cloves, crushed
salt
1 cup tomato sauce
4 ounces of pickled okra
4 ounces of canned red beans
4 ounces of canned chickpeas
1 cup vegetable stock
1 tablespoon miso paste

How to Make Okra Bean Stew

  1. Heat the vegetable oil in a skillet, add the onion and cook it until it starts getting tender. Add the celery and green chili. Stir and cook.
  2. Add the mushrooms and garlic. Cook and stir a little more.
  3. Season with salt. Add the tomato sauce, okra, red beans, chickpeas, vegetable stock, and miso paste. Cook for 20-25 minutes or until reduced.
mashed bean burgers

2-Bean Patty Burgers

Are you looking for an excellent vegetarian burger recipe? We’ve got one for you, made with two types of beans. First, let’s cook some onion and baby spinach together. We add this to the final mix, then mash the beans and add breadcrumbs, feta, and even an egg. Then we use a burger press to make the patties and cook them in a skillet.

2-Bean Patty Burgers Read More »

Ingredients Needed for 2-Bean Patty Burgers


For the onion and spinach mixture:

1 tablespoon vegetable oil
1 teaspoon butter
1 red onion, diced
2 ounces of baby spinach

For the mashed bean mixture:

3 ounces of canned white beans
3 ounces of canned red beans
1 red chili, chopped
pepper
salt
¼ cup breadcrumbs
1 egg
2 tablespoons of feta cheese
1 tablespoon vegetable oil
2 burger buns
lettuce leaves for garnishing
fresh basil leaves for garnishing

How to Make 2-Bean Patty Burgers

  1. For the onion and spinach:
    Start by chopping the red onion. Then, heat the vegetable oil in a skillet over low-medium heat and melt the butter.
  2. Add the onion and baby spinach. Cook and stir until tender. Set aside.
  3. For the mashed bean mixture:
    Add the white and red beans to a bowl and mash them using a hand masher.
  4. Chop the red chili and add it to the bean mixture. Also, add salt and pepper, the breadcrumbs, egg, and feta cheese. Mix them using a spatula, then add the cooked onion-spinach mixture. Mix.
  5. Use a burger press to make two patties out of the mashed bean mixture.
  6. Heat the vegetable oil in a skillet over medium heat and cook the patties on both sides until golden brown.
  7. Cut the burger buns into halves, place some lettuce and basil leaves on each of them, the patties and then top them with more basil and/or lettuce leaves.

Warming Chicken Soup

A symphony of flavors is the best way to describe this warm, heart comfort food soup. On the one hand, there’s the meatiness from the cooked chicken, chicken stock, and fried bacon. On the other hand, we have veggie goodness from onion, garlic, celery, mushrooms, yellow squash, green beans, and Swiss chard. Season it to perfection and add some red wine vinegar for a sour touch.

Warming Chicken Soup Read More »

Ingredients Needed for Warming Chicken Soup

2 tablespoons of olive oil
3 ounces of bacon, chopped
1 onion, chopped
4 ounces of white mushroom, chopped
2 garlic cloves
1 small celery root, cubed
3 cups of chicken stock
2 cups of water
2 cooked chicken breasts, shredded
1 yellow squash, cubed
7 ounces of frozen green beans
1 ounce swiss chard, chopped
1 teaspoon red wine vinegar
1 teaspoon salt
pepper

How to Make Warming Chicken Soup

  1. Pour the olive oil into a cooking pan and place it over low heat.
  2. Add the bacon and cook it until tender and crispy.
  3. Add the onion and mushrooms and cook them while stirring, until the onion is tender, and the mushrooms start changing their color into dark brown.
  4. Add the garlic, celery root, chicken stock and water while stirring.
  5. Add the shredded chicken breast, stir and bring it to a boil.
  6. Cover the pot and simmer for 15 minutes.
  7. Add the yellow squash, frozen green beans, Swiss chard and red wine vinegar. Season with salt and pepper. Stir and simmer for 10 more minutes.
Salade Nicoise with White Wine-Mustard Vinaigrette

Salade Nicoise With White Wine-Mustard Vinaigrette

“Bienvenus” to this summer delight originating in Nice. It’s as easy as ABC. Just cook potatoes and green beans and serve them together with other vegetable goodies, boiled eggs, and tuna. Dress it with an oil-free twist on vinaigrette, where white wine and white wine vinegar, shallot and Dijon mustard, get together for an ultimate acidic upgrade.

Salade Nicoise With White Wine-Mustard Vinaigrette Read More »

Ingredients Needed for Salade Nicoise With White Wine-Mustard Vinaigrette


For the potatoes:

4 medium potatoes
salt

For the green beans:

6 ounces of frozen green beans
salt

For the dressing:

¼ cup white wine vinegar
1 tablespoon dijon mustard
1 tablespoon white wine
1 teaspoon fresh thyme, chopped
1 shallot, diced
salt
pepper

For serving:

1 pound salad mix
8 radishes thinly sliced
12 ounces of cherry tomatoes, halved
4 ounces of black olives pitted and halved
4 ounces of canned tuna (1 can)
4 boiled eggs, wedged

How to Make Salade Nicoise With White Wine-Mustard Vinaigrette

  1. For the potatoes:

    Fill a medium-sized cooking pot halfway with water, salt it, and add the potatoes. Boil for 30 minutes over medium heat. Set aside.

  2. For the green beans:

    Fill a medium-sized cooking pot halfway with water, salt it, and add the green beans. Cook them over medium heat for up to 4 minutes, or until bright green. Set aside.

  3. For the dressing:

    Add the white wine vinegar, Dijon mustard, white wine, fresh thyme, and shallot to a small bowl. Season with salt and pepper and mix. Set aside.

  4. For serving:

    Serve the cooked potatoes sliced, together with some green beans on a salad mix bed. Add radish, cherry tomatoes, black olives, canned tuna, and boiled eggs. Also, dress with vinaigrette.

Salmon and White Bean Salad

If you’re asking for our advice on a healthy meal, we have a nice simple salad in mind that’s going to prove itself very useful. First, pan-fry some salmon with just a bit of olive oil and serve it next to some white beans, flavored with fresh coriander, lemon, and yogurt. You will surely make it again!

Salmon and White Bean Salad Read More »

Ingredients Needed for Salmon and White Bean Salad

1 teaspoon olive oil
3.5 ounces of salmon, diced
salt
pepper
1 spring onion, chopped
4 ounces of canned white beans
fresh coriander
½ lemon
3.5 ounces of greek yogurt
1 teaspoon vegetable oil
4 iceberg lettuces leaves

How to Make Salmon and White Bean Salad

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the diced salmon and season it with salt and pepper. Cook it evenly on all sides and add it to a large bowl.
  3. Add the spring onion, canned white beans, and fresh coriander in a large bowl.
  4. Shred some lemon zest and squeeze the juice out of half a lemon. Add the Greek yogurt, season with pepper, and add a small drizzle of vegetable oil. Mix everything until smooth.
  5. Serve the salad over a few fresh lettuce leaves!
Scroll to Top