Beans

½ cup raw mung beans                                        2 carrots, sliced 5 potatoes, peeled and quartered                      2 stalks celery, sliced ¼ tsp salt                                                                 5 button mushrooms, sliced 1 Tbsp canola oil                                                   2 cups vegetable stock 1 onion, peeled and chopped                             salt and pepper to taste Preheat oven to 400 degrees F (200 degrees C). Place the mung...

As a soup: 1 cup lentils 2 cups chicken, beef or vegetable bouillon 2 cups chopped fresh vegetables of your choice Put all ingredients in a large pot, bring to a boil, reduce heat and simmer for 20 minutes stirring often. When vegetables are tender, add salt and pepper to taste and serve piping hot.  As a garnish: Cover with...

3 Tbsp vegetable oil                                               1 Tbsp red wine vinegar 1 tsp salt, divided                                                    ¼ tsp pepper, divided 2 cups cooked & cooled garbanzo beans          3 medium tomatoes, thinly sliced 1 medium onion, thinly sliced                               1 Tbsp minced fresh basil In a bowl, combine the oil, vinegar, ½ tsp salt and 1/8 tsp pepper. Add beans; toss...

¾ - 1 lb cannellini, baby lima or navy beans 1 lb rice                                                                    ½ cup oil 1 - 15 oz. can chopped tomatoes                      ¼ lb grated Parmesan cheese 3 cloves garlic, minced                                         ¼ tsp each basil and oregano flakes 1 tsp low sodium chicken base (or bouillon) 1 onion, chopped                                                   1 stalk celery...

2 cups boiled lima beans                                   2 Tbsp chopped parsley 1 Tbsp chopped garlic clove                              1 Tbsp chopped Spanish onion ¼ cup olive oil                                                        1 Tbsp vinegar ½ tsp salt Mix beans, parsley, garlic and onion with a fork. Gradually add oil. Add vinegar drop by drop. Chill. Add salt. Serve in salad bowl with a border of sliced tomatoes and...

1 Tbsp extra virgin olive oil 2 large onions, chopped ½ tsp fine-grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water Juice of ½ lemon (reserve the zest) A few pinches of smoked paprika More olive oil to drizzle Add olive oil to a big pot over med-high heat. Stir in onions and...

4 cups water or a mild vegetable stock 2 cups pre-soaked ceci beans (also known as chickpeas or garbanzo beans) 6 oz fresh or dried pappardelle 1/3 cup extra virgin olive oil Sea salt Bring the stock and ceci beans to a simmer and cook until the beans are cooked through. Taste and season with salt – you will need...

1 cup chopped onion                                        1 pound ham bone 1 tsp vegetable oil                                             1 pinch salt and pepper to taste 1 pound dried split peas In a medium pot, sauté onions in oil. Add the split peas, ham bone, and enough water to cover ingredients, season with salt and pepper. Cover and cook until there are no peas left, just a...

1 cup lentils (not red) 1 quart water 2 Tbsp canola oil 1/2 tsp coarse salt 1/4 tsp onion powder 1/4 tsp curry powder 1/8 tsp cayenne pepper In 2-3 quart saucepan bring water and lentils to boil. Cover, remove from heat and let stand 15 minutes. Drain. Spread out on paper towels to dry. Preheat oven to 425 degrees F. Line baking...

2 cups dried beans, mixed                                 1 Tbsp olive oil 1 yellow onion, chopped                                     5 garlic cloves, minced 5 carrots, diced                                                     2 celery ribs, diced 8 cups water                                                          2 large bouillon cubes (vegetable) 1 cup brown lentils                                            1 (28 oz) can diced tomatoes (Italian seasoning or plain) 1 (10 oz) box frozen chopped spinach             1 tsp ground red pepper 2...