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Chicken, Spinach and Bean Soup

With its plenty of protein within, this soup is warm, tasty, and perfect to make on a weekend afternoon. It’s got chicken, spinach, beans, and lots of spices. Plus, if you want to make it extra savory, thicken it with a touch of heavy cream.

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Ingredients Needed for Chicken, Spinach and Bean Soup

5 ounces of baby spinach salt 1 cup parmesan, shredded 2 cups of chicken stock 1 tablespoon vegetable oil 2 garlic cloves 7 ounces of chicken breast pepper marjoram 3.5 ounces of white bean, canned croutons ¼ cup yogurt

How to Make Chicken, Spinach and Bean Soup

  1. Add the baby spinach in a large blender. Season with salt, add parmesan, and pour 2 tablespoons of chicken stock. Blend everything into a smooth pesto sauce.
  2. Heat the vegetable oil in a saucepan over medium heat. Add the garlic cloves, and take them out after 1 minute.
  3. Add the chicken, carrot, and cook them until the chicken starts to brown.
  4. Pour the chicken stock, cover with a lid, and simmer everything for 20 minutes.
  5. Take out the chicken, add the pesto, cover with a lid and let it simmer for 20 more minutes.
  6. Season with salt, pepper, dried marjoram, and cook gently for 10 more minutes.
  7. Add the canned beans and simmer further for 10 minutes.
  8. Slice the chicken into small bits, and add them to the soup. Gently simmer for 10 minutes.
  9. Turn off the heat and pour the soup into 2 bowls.
  10. You can serve it with croutons!

Cheesy Rice and Bean Bowl

This dish is meat free, but don’t worry, it’s still loaded with protein, thanks to the red beans and rice. Add sweet corn, enchilada sauce, and shredded Cheddar, for a sweet and savory combo that will make you crave more!

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Ingredients Needed for Cheesy Rice and Bean Bowl

1 tablespoon vegetable oil
1 onion, chopped
7 ounces of canned red beans
2 ounces of sweet corn
2 teaspoons of enchilada sauce
salt
pepper
2 garlic cloves
½ cup chicken stock
5 ounces of cooked rice
1 teaspoon cumin seeds
½ cup cheddar, shredded
spring onion

How to Make Cheesy Rice and Bean Bowl

  1. Preheat the oven to 360°F/180°C.
  2. Heat the vegetable oil in a cast-iron skillet over medium heat.
  3. Add the chopped onion and cook it until golden and soft.
  4. Add the red beans, sweet corn, and enchilada sauce.
  5. Season with salt and pepper.
  6. Crush and then add the garlic, chicken stock, rice, and cumin seeds.
  7. Cook until the liquid reduces by half.
  8. Add the shredded Cheddar.
  9. Slide the skillet into the oven for the next 15 minutes.
  10. You can serve it with a touch of spring onion on top.
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