Spill the Beans

Recipes courtesy of Deliteful

Rapini with Cannellini Beans

Rapini with Cannellini Beans

Serves 2-3

1 lb. rapini (broccoli rabe), trimmed
1 lemon
1 cup vegetable stock
2 cups cannellini beans, cooked or
canned (drained and rinsed)
2 cups extra firm tofu, cubed and
sautéed
½ tsp. crushed red pepper
1 Tbsp. olive oil
½ cup Grana Padano or Parmesan
cheese, grated
Salt and pepper

Bring a large pot of salted water to a boil. Add rapini and cook for 2 minutes. Remove rapini with a slotted spoon and place in a bowl. Set aside. Zest lemon peel and set aside. Juice the lemon. Heat a large saucepan over medium heat. Add vegetable stock and lemon juice. Simmer for 5 minutes. Add the beans and simmer for another 2 minutes. Add the sautéed tofu, rapini, lemon zest, crushed red pepper, olive oil and half the cheese. Stir until well combined and cheese has melted into the broth. Remove from heat. Place in bowl and top with remaining cheese.

Serve hot.

Black Bean Hummus

Black Bean Hummus

Serves 4-6

2 cups black beans, freshly cooked
or canned (drained and rinsed)
1 Tbsp. chopped fresh garlic
1 tsp. cumin
1 tsp. coriander
1 Anaheim chile, cleaned, de-seeded
and roasted
1 Tbsp. sesame tahini
1 Tbsp. chopped cilantro
½ tsp. red ground cayenne pepper
2-3 shakes of Tabasco or other hot sauce
¼-½ cup olive oil
Salt and pepper

Place all ingredients except oil in a food processor. Blend until it resembles a paste. While food processor is running, slowly add the olive oil until mixture is smooth. Season with salt and pepper to taste. Serve with pita bread, crackers or fresh veggies.

Black Bean Quinoa Bowl

Black Bean Quinoa Bowl

Serves 1

Refined coconut oil, for sautéing
¼ cup chopped yellow onion
1 jalapeño, chopped
1 tsp. chopped fresh garlic
1 cup chopped zucchini
¾ cup black beans, cooked or canned
¾ cup cooked quinoa, any color
½ cup kale, rough chopped
1 Tbsp. chopped cilantro
Salt and pepper

Sauté onions, jalapeño, garlic and zucchini in coconut oil until they start to color. Add beans and quinoa and continue to sauté until heated and well combined. Add kale, cilantro, salt and pepper to the pan and continue sautéing until kale is wilted. Place in bowl and serve immediately.

Prep guidelines – Expedite dried bean soaking times by boiling before soaking, or even skip soaking altogether. But to prepare in the tried-and-true method, start by soaking beans overnight in a bowl of water (lentils, mung beans and peas don’t need this step). When ready to prepare, toss out the water and use a fresh pot of water on the stove. Follow these guidelines for tender, nutritious and tasty beans.

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