French Market Soup

2 cups dried beans -- (mixed) washed & picked over
2 quarts water
1 teaspoon salt
1/4 teaspoon pepper
1 16 oz can tomatoes
1 large onion -- chopped
1 clove garlic -- minced
1 chili pepper -- chopped OR 1 teaspoon chili powder
1/4 cup lemon juice
2 drops liquid smoke flavoring -- (or to taste)

Combine all ingredients except liquid smoke in slow cooker. Cover. Cook on low for 8 hours. Turn to high and cook an additional 2 hours or until beans are tender. Stir in liquid smoke flavoring.

Garlic Hummus

15 oz. can garbanzo beans (chickpeas) drained, reserving 1/3 cup liquid
3 Tbsp. lemon juice
1/2 cup tahini (sesame seed paste)
1 clove garlic, minced, or 4 cloves roasted garlic, mashed
1/2 tsp. salt
1/8 tsp. white pepper

Mash beans and blend with lemon juice, tahini, garlic and salt. The texture of the finished dip is up to you - make it totally smooth or leave some beans unmashed for more texture.

Serve with pita crisps, crisp crackers or French bread slices.

White Chicken Chili

White Chicken Chili

1 lb cubed chicken
1/2 medium onion
1/2 t garlic powder
2 cans Great Northern Beans, drained and rinsed
1 can chicken broth
1 can chopped green chilies
1 t salt
1 t oregano
1 t cumin
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream (may substitute evaporated milk or whole milk)

Saute chicken, onion, and garlic powder in 1 tablespoon olive oil. Salt and pepper to taste. In a a large stock pot bring beans, broth, chilies, salt, oregano, cumin, pepper, and cayenne to a boil. Let simmer 30 minutes.

Add chicken mixture, sour cream, and whipping cream. Heat through, but do not boil. Serve immediately.

Tuscan White Bean Soup

1 lb white beans, cleaned, soaked and drained
3 tbsp olive oil
2 onions, chopped
3 carrots, finely chopped
2 tsp. rosemary
3 cloves garlic, minced
10 cups chicken or veg. broth
freshly ground black pepper
parmesan cheese, for serving

In a large soup pot heat oil over medium heat. Saute onions, carrots and rosemary until vegetables are soft, about 12 minutes. Stir in rest of incredients. Bring to a boil, reduce heat and simmer gengtly uncovered until beans are tender, about an hour.

Top with parmesan cheese. Makes 8 servings.

Open-Faced "Tostada" Salads

Serves 4

Ingredients:

• 2 whole wheat tortillas
• 1/2 cup frozen corn , thawed
• 1 can kidney beans , rinsed
• 1/2 cup cooked brown rice
• 6 ounces mild cheddar cheese , shredded
• 1/4 head of lettuce , chopped or 1/2 cup salad greens
• 1 tomato , chopped
• 1/4 cup salsa , if desired
• 2 Tbsp. chopped scallions
• Lime zest (optional)
• Handful chopped fresh cilantro (optional)

Preheat oven to 400°.

Place 2 tortillas in an ovenproof dish. Add corn, beans and rice to cover the tortillas and sprinkle with cheese.

Put tostada into the oven until the cheese melts and the beans bubble around the edges, about 7 to 8 minutes.

Take the dish out of the oven and top with chopped lettuce, tomato, salsa, chopped scallions and chopped cilantro. Sprinkle with lime zest if desired. Cut into 4 portions and serve immediately.

Pinto Bean Casserole

Ingredients:
• 1 package (9 ounces) tortilla chips
• 2 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (15 ounces) whole kernel corn, drained
• 1 can (14-1/2 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 envelope taco seasoning
• 2 cups (8 ounces) shredded cheddar cheese
• Shredded lettuce, sour cream and salsa, optional
Directions:
Crush tortilla chips and sprinkle into a greased 13-in. x 9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese.
Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired. Yield: 6-8 servings.

Black Bean Enchiladas

Ingredients:
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 tablespoons chicken or vegetable broth
• 2 cans (15 ounces each) black beans, rinsed and drained, divided
• 1-1/2 cups picante sauce, divided
• 12 flour tortillas (6 inches)
• 2 medium tomatoes, chopped
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 3 cups shredded lettuce
• 6 tablespoons fat-free sour cream
Directions:
In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender. Mash one can of black beans. Add to the skillet with 3/4 cup of picante sauce and remaining beans; heat through.
Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13-in. x 9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas.
Cover and bake at 350° for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 cup lettuce on each place and top with two enchiladas. Garnish each serving with 1 tablespoon sour cream. Yield: 6 servings.

Liz’s Vegetable Bean Soup

A brothy vegetable soup with two kinds of beans, flavored with basil, with chopped spinach added near the end with my substitutions in brackets.

Yield: 6 servings
arenthases

Ingredients:

1 tablespoon oil
3 medium carrots, diced
2 ribs celery with leaves, diced [entire stock]
1 medium onion, chopped [sweet red onion]
1 clove garlic, minced
7 cups chicken broth
2 cups cooked great northern beans [pinto beans]
2 cups cooked red kidney beans
2 cups tomatoes (may be canned)
1 tablespoon dried basil
1/2 teaspoon black pepper
1 tablespoon sugar [splenda]
1 teaspoon parsley [2 tsp]
10 ounces fresh spinach leaves, coarsely chopped (about 12 cups loose leaves before it's chopped, or about 6 cups coarsely chopped)
salt, to taste

Instructions:
1. Heat oil in a large stock pot over medium heat. Add carrots, celery, onion, and garlic. Cook and stir for 5 minutes.
2. Add broth, beans, tomatoes, basil, pepper, sugar, and parsley. Bring to a boil and simmer, uncovered, for about 30 minutes, until carrots are tender and flavors are well-spread throughout the soup.
3. Reduce heat to low and stir in spinach. Cook and stir until spinach is wilted. Add salt to taste.