Friday, January 12, 2018

Where's the Beans

Beans are super easy on the budget, super nutritious and supper yummy.
Save some money, eat healthy and enjoy.

Lentil Rice Casserole:

3 cups broth
3/4 cup uncooked lentils
1/2 cup brown rice, uncooked
3/4 cup chopped onion
1 tsp Italian seasoning
1/4 tsp garlic powder

Mix everything together in a greased casserole dish.  Baked, uncovered, in a 300 degree oven for 2-2 1/2 hours.
If you like, during the last half hour top with grated cheese.

Because of the long cooking time, throw in a dessert, garlic bread and some vegetables to roast.  Make good use of that heat.

Vegetarian Chili:

1 cup chopped onion
40 oz can of kidney beans
40 oz can of black beans
56 oz can of crushed tomatoes
16 oz can of corn
1 1/2 Tbs chili powder
1 Tbs cumin

Mix everything together and simmer for about an hour.

Note:  using cooked dry beans would be even cheaper than using canned beans

Split Pea Soup:

1 lb. Dry split peas.     1 chopped onion.         2 chopped carrots.   
1 cup chopped ham.  8-10 cups of ham broth/water.          Salt and pepper to taste

Mix all ingredients and simmer until split peas are soft.

White Beans and Ham Soup:

 See the above recipe.  Just substitute 3 cans of white beans for the split peas

University of Delaware Lentil Soup:

1/4 pound of bacon, cooked and chopped fine.         1/2 tablespoon thyme
2 cups chopped onion.           1/2 teaspoon celery seed
2 carrots, diced.            2 bay leaves.           1 pound lentils
3 cloves garlic.              12 cups broth

Cook all the above until the lentils are soft.  Partially puree to thicken.

No comments:

Post a Comment