Feijoada (Brazilian-Style Stew)

2 lbs. pork loin

2 cup dried black beans

1/4 cup onion, diced

2 cloves garlic, minced

6 cups water

2 Tbsp. beef bouillon 

2 bay leaves

1 tsp. cumin

½ tsp. coriander

1 ½ tsp. chili powder

1 ½ tsp. seasoned salt

1 lb. bacon cooked and crumbled

Place all ingredients in a slow cooker except bacon.  Cook on high for 5-6 hours or low for 8-10.  Stir in bacon.  Serve over rice and top with diced tomatoes.

Bean and Bacon Soup

 2 cups great northern beans

6 1/2 cups chicken broth

1/4 cup onion, diced

2 cups carrots, sliced

2 cups celery, sliced

2 cloves garlic, minced

1 can (15-oz) tomato sauce

1 cup cream

8 oz. bacon, cooked & diced

Add beans, water, onion, carrots, celery, garlic, broth and tomato sauce to crock-pot.  Cook on high for 5-6 hours or until beans are tender.  Add cream and bacon before serving.

Spiced Red Lentils

2 Tbsp. oil
½ cup chopped onion
1 medium finely diced sweet potato
2 garlic cloves, minced
1 cup red lentils
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. turmeric
1 tsp. ground ginger
1 tsp. chili powder
1 tsp. ginger
1 can diced tomatoes
1 can coconut milk
3 cups chicken broth
Salt to taste

In a large saucepan over medium-low heat, sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add garlic; stir, and reduce heat to low.

Add lentils, coriander, cumin, turmeric ginger and chili powder to pan. Stir until lentils are well coated with oil. Add tomatoes, coconut milk and broth. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.

Season with salt, and continue to simmer until mixture has thickened, about 10 minutes.

Serve with chopped cilantro and shredded coconut over brown rice.

Veggie Hummus Wrap

Tortilla
Hummus
Pesto
Shredded veggies

Spread hummus, pesto and veggies on tortilla and wrap.  Suggested veggies are: shredded cabbage, carrots, cucumbers, pickles, pepper strips, sprouts, romaine or spinach.

Chickpea and Chicken Melt

1 can chickpeas rinsed well
1 can chicken, drained
Mayo or mashed avocado to taste
squeeze of fresh lemon juice- optional
salt and pepper to taste
small sprinkle of garlic powder- optional to taste
whole grain bread
pickles
tomatoes
shredded cheese

Turn broiler on oven to high. Put the chickpeas in a bowl and mash with potato masher to flake.  Add drained chicken and shred up with fork.  Add mayo/avocado to desired moistness, about 1/3 cup.  Add seasonings.  Toast whole grain bread slices. Top with sliced pickles and sliced tomatoes.  sprinkle with salt and pepper and top with shredded cheese.  Put under broiler until cheese is melted.

Baked Beans

1/4 cup chili beans
1/4 cup great northern beans (aka white beans)
1/4 cup black beans
1/4 cup red kidney beans
1/4 cup pinto beans
5 cups water
1 15-oz can tomato sauce
1 clove garlic, minced
1 tsp. onion powder
1/4 cup ketchup
1/4 cup brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
1/2 cup bacon crumbles
Salt and pepper

Combine dry beans and water in large crock-pot.  Cook on high for 4 - 6 hours, until beans are soft.  Drain water and add remaining ingredients, salt and pepper to taste.  Heat for 30 minutes on high until warmed.

Creamy Lentils

2 Tbsp. olive oil
1/2 onion diced
2 carrots, chopped
2 celery sticks, chopped
1/2 cup white cooking wine
2 cups dry lentils
4 - 6 cups chicken broth
4 small red potatoes, peeled & cubed
1 bay leaf
1 Tbsp. parsley
1 tsp. thyme
1/2 cup condensed milk or half and half
salt & pepper to taste

Heat oil over medium heat and add onions, carrots and celery; sauté until tender.  Add cooking wine, lentils, potatoes, broth and seasonings.  Simmer for 30 - 45 minutes, stirring occasionally and adding more broth as necessary (lentils should be barely covered in liquid.  Remove from heat when lentils and potatoes are soft.

Add milk and season with salt and pepper.  Remove bay leaf before serving.

Bean Dip / Refried Beans

2 cups dry pinto beans

6 cups water

5 jalapeno rings (more or less for more heat)

2 tsp. seasoning salt

2 tsp. onion powder

1 tsp. cumin

2 tsp. chili powder

¼ cup butter

¼ cup milk or cream

Place beans and water in a slow cooker on high for 5-6 hours. Or in an instant pot for 30 minutes on high (90 minutes total)  Drain water and place in a food processor. 

Add rest of ingredients except cheese and pulse until smooth (adding more water to make desired consistency).  Mix in cheese if desired.

Serve with chips, or make burritos or quesadillas on tortillas with cheese and heat on griddle - top with lettuce, tomatoes, avocados, corn, cilantro, and homemade ranch dressing.

 HERE.

Hummus

1 pound slow cooker chickpeas, cooked & cooled
2 cloves garlic, minced
1 ½ tsp. kosher salt
5 Tbsp. freshly squeezed lemon juice
¼ cup water
1/3 cup tahini, stirred well
¼ cup extra-virgin olive oil

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.

Serve with chips, pita bread or veggies.

Ham & Bean Soup

8 cups chicken broth
4 carrots, chopped
1 onion, chopped
1 Tbsp. tomato paste
2 tsp. Italian seasoning
1/4 tsp. salt
1 lb. 16-bean-soup-starter pkg.
1 lb. cooked ham, chopped
1 14.5-oz can diced tomatoes, undrained

Combine all ingredients except ham and tomatoes in large slow cooker; cover.  cook on low for 8 - 10 hours.  Stir in ham and tomatoes; cover and cook 15 minutes longer until hot.  Season with pepper to taste.

Black Bean & Quinoa Veggie Burgers

1 cup water
½ cup quinoa, uncooked
3/4 cup oats
1/2 onion
3 cloves garlic
1 (15 oz) can black beans, drained and rinsed*
2/3 cup frozen corn, thawed
1 chipotle pepper in adobo, minced
2 Tbsp. tomato paste
1 large egg
2 tsp. ground cumin
1/4 tsp. salt

Yogurt Sauce:
½ cup plain fat-free Greek yogurt
1 Tbsp honey
1 Tbsp Dijon mustard

Place water in small saucepan.  Bring to a boil.  Add quinoa, bring to a boil and reduce to a simmer.  Cook 10 - 15 minutes until quinoa is cooked.  Remove from heat.  Note: this step can be done ahead of time.

Meanwhile, in a food processor, pulse oats until a fine meal or flour consistency.  Place in a large mixing bowl.  Place onions & garlic in food processor and pulse until finely chopped and add to mixing bowl.  Place black beans in food processor and pulse until smooth, add to mixing bowl.  Place corn and chipotle pepper in food processor and pulse until finely chopped, add to mixing bowl.  Add paste, egg, spices and cooked quinoa to mixing bowl and mix well. 

Form mixture into 6 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet.  Cover and refrigerate several hours or overnight.

Bake at 400° for 10 - 12 minutes on a greased cookie sheet, turning them over halfway.  Patties can also be cooked on a griddle or grill.  Heat 4 - 6 minutes on each side or until golden brown.

Serve patties with yogurt sauce and sliced avocado (optional).

*can also use 1/2 cup dry black beans that have been cooked with 1 1/2 cups water and drained.

Honey Baked Lentils over Quinoa

1 cup lentils
2 cups water
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. olive oil
1/2 tsp. chopped ginger
1 clove chopped garlic
1 chopped onion (small)
Salt and pepper to taste
1 cup quinoa
2 cups water or broth

Preheat over to 350 degrees.

Combine ingredients in a covered baking dish and bake until tender, about 90 minutes.

Meanwhile, add quinoa to water and bring to a boil.  Reduce heat, cover and simmer about 15 minutes, until water is absorbed and quinoa is tender.

Serve lentils over quinoa.

Chickpea Burgers

1 15-oz. can chickpeas, drained & rinsed

4 scallions, trimmed

2 slices white sandwich bread

1/3 cup peanuts or almonds, unsalted

1/2 tsp. cumin

1 Tbsp. ginger, chopped

Salt

Pepper

Olive oil

Burger toppings (mustard, mayo, buns, lettuce, etc.)

Heat grill to high.

In a food processor, combine chickpeas, scallions, bread, peanuts, cumin and ginger; season with salt and pepper. Pulse until roughly chopped. Remove half the mixture to a bowl; add egg to food processor. Process until smooth; add to reserved mixture in bowl, and mix well.

Form 4 3/4-inch-thick patties. Brush each side with oil; grill until charred, 3 to 5 minutes per side. Serve burgers on buns with toppings.

Pink Hummus Quesadillas

1 cup dried chickpeas or 2 cans chickpeas, rinsed well

3 Tbsp. lemon juice

1/2 clove garlic

1 tsp. cumin

1 tsp. chili powder

1/2 cup sun-dried tomates packed in oil

1/2 cup salsa or canned diced tomates

1/4 tsp salt

12 corn tortillas

Spinach, chopped

Shredded Mozzarella cheese

Sour cream or Greek yogurt

If using dried chickpeas, cook on low in crockpot, overnight in 3 cups of water.

Blend chickpeas, lemon juice, garlic, cumin, tomatoes, salsa and salt in food processor and blend until smooth.

Place a tortilla on a heated skillet. Add hummus mixture topped with spinach and cheese. Add another tortilla on top. Grill both sides.

Serve with sour cream or Greek yogurt.

Lentil Tacos

2 cups brown lentils

4 cups water

1 pkg. taco seasoning (1/4 cup)

1 15-oz can tomato sauce

1 tsp. beef bouillon 

Tortillas

Tomatoes

Cheese

Lettuce

Salsa

Guacamole

Sour cream

Place lentils, water, taco seasoning, tomato sauce and bouillon in instant pot*.  Stir and put on lid.  Cook for ~16 minutes (takes about 40 minutes total).

Fluff with a fork and serve with tortillas, tomatoes, cheese, romaine lettuce, salsa and sour cream.

*Can also boil on the stovetop.  May need to increase water to 8 cups total.  Boil for 45 minutes to 1 hour, until tender and water is absorbed.

Print recipe HERE.

Split Pea Soup

1 pkg. dry split peas
3-4 carrots, peeled and sliced
3-4 celery, sliced
¼ cup onion, diced
2 cloves garlic, minced
6 cups chicken broth
Natures seasons to taste
Diced ham
1 cup milk or cream

Place all items in crock pot except ham and cream.  Cook on low for 6 hours.  Add ham and cream 30 minutes before serving.

White Chili

1 Tbsp. vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 4-oz. can chopped green chili peppers
2 tsp. ground cumin
1 tsp. dried oregano
2 14.5-oz. cans chicken broth
3 cups chopped cooked chicken breast
3 15-oz. cans white beans*
1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chili peppers, cumin, and oregano. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans.

Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted.

Serve warm with a dab of sour cream.

*Can used dry beans that have been cooked as well.  1/2 cup of dry beans is about equivalent to 1 can.