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YERVANT's Photo YERVANT Posts: 58
2/17/11 11:10 A

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Spicy Black Beans and Salsa

Ingredients

1 Tbsp Olive Oil
1 Onion, diced
2 Cloves Garlic, minced
1 Bell Pepper, chopped (I use red)
2 (14.5 ounce) Cans Black Beans, rinsed, drained, and mashed
1 ½ Tbsp Cumin
1 tsp Paprika
1 tsp Cayenne pepper
1 tsp Chili Powder (I used Ancho chili powder)
1 cup Salsa (I used Pace Pineapple Mango Chipotle Salsa)

Directions

Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

This is great in tortillas, as a dip, or just on its own over rice!

PATRAY8 Posts: 1
4/8/10 8:22 A

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Yum! Sloppy Lentils sound great!

Off to get the ingredients!

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CWAITES's Photo CWAITES Posts: 7,258
1/3/09 11:23 A

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Wow! Both of those sound great. I've copied them into my recipes file on my PC so I can try them as soon as I get a chance.

FlowerChild from Alabama
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ABRACAPOCUS's Photo ABRACAPOCUS Posts: 37
1/3/09 10:20 A

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i made this recipe last week and these burgers were super yummy:

veganplanet.blogspot.com/2008/11/ult
im
ate-veggie-burgers-revisited.html


i think i'm going to give them a try again with 1/4 cup more lentils and 1/4 cup less walnuts to lower the fat & calories a bit.

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I_NEED_TO_STOP's Photo I_NEED_TO_STOP SparkPoints: (0)
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1/1/09 8:29 A

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Sloppy Lentils
From Fresh From the Vegetarian Slow Cooker

1 Tablespoon oilve oil
1 medium sized yellow onion, chopped
1 small red or green bell pepper, seeded and chopped
1 tablespoon chili powder
1 1/2 cups dried brown lentils, picked over and rinsed
One 14.5-ounce can crushed tomatoes
3 cups water
2 tablespoons tamari or other soy sauce
1 tablespoon prepared mustard
1 tablespoon light brown sugar or a natural sweetener
1 teaspoon salt
freshly ground black pepper.

1. Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover and cook unitl just softened, about 5 mintues. Add chili powder, stirring to coat

2. Transfer the onion mixture to a 3 1/2 to 4 quart slow cooker. Add the lentils, tomatoes, water, tamari, mustard, brown sugar, salt, and pepper to taste and stir to combine. Cover and cook on low for 8 hours.

Serve on a toasted roll.

Serves 4-6 (I get a lot more servings since I don't like to be to "sloppy")


Renee


Co-Leader of the Vegetarian & Vegan Cooking team www.sparkpeople.com/myspark/groups_i
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1/1/09 8:27 A

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Basic Beans (dried beans cooked in the slow cooker)

1 pound dried beans, picked over and rinsed
1 large yellow onion, quarted (optional)
2 garlic cloves, crushed (optional)
2 bay leaves (optional)

1. Soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

2. Drain the beans and place them in a 5 1/2 to 6-quart slow cooker. Add the onion, garlic, and bay leaves, if using, and enough water to cover (6 to 8 cups). Cover and cook on high for 8 to 12 hours, or longer depending on type of bean. Drain when finished and use in your favorite bean recipe.

Renee


Co-Leader of the Vegetarian & Vegan Cooking team www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=17531




Co Leader of Migraines www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=1481


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I_NEED_TO_STOP's Photo I_NEED_TO_STOP SparkPoints: (0)
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Posts: 181
1/1/09 8:22 A

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Spicy Black Bean Chili
From Fresh From the Vegetarian Slow Cooker

1 Tablespoon olive oil
1 large yellow onion, chopped
1 medium-size red bell pepper, seeded and chopped
2 garlic cloves, minced
2 tablespoons chili powder, or more to taste
One 28-ounce can crushed tomatoes
Two 15.5-ounce cans black beans, drained and rinsed
1 cup water
One 4-ounce can diced green chilies, drained
Salt and freshly ground pepper

1 Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic; cover and cook unitl just softened, about 5 mintues. Stir in the chili powder and cook about 30 seconds longer.

2. Transfer the mixture to a 4 to 6-quart slow cooker. Add the tomatoes, beans, water, and chilies; season with salt and pepper, cover and cook on Low for 6 to 8 hours.

Serves 4 (I get more)

**I don't add all the water, I do it little by little since I don't like soupy chili. So if you like thicker chili, don't add all the water. This also freezes well.

Renee


Co-Leader of the Vegetarian & Vegan Cooking team www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=17531




Co Leader of Migraines www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=1481


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CBDACH Posts: 1,151
12/23/08 9:10 A

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Sounds great! I'll have to look to see if I have a recipe to share.

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CWAITES's Photo CWAITES Posts: 7,258
12/21/08 1:39 P

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That sounds great! I've never thought about mixing several kinds of bean in, I've just always used Bush's baked beans by themselves. Good idea!

FlowerChild from Alabama
¸.•´¸.•*´¨) -:¦:- ¸.•*¨)
(¸-:¦:-.•cheri *´¨)
(¸.•´-:¦:- (¸.•*
Co-leader of Photobugs teams.sparkpeople.com/photobugs

Life is not about waiting for the storms to pass......it is about learning how to dance in the rain.

What the caterpillar calls the end of the world, the Master calls a butterfly. Richard Bach
I_NEED_TO_STOP's Photo I_NEED_TO_STOP SparkPoints: (0)
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12/21/08 8:12 A

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Let's do beans this week.

Here's one of mine that gets requested for holidays....

Three-Bean Baked Beans

Serving Size : about 12
From Taste of Home

1/2 cup onion -- chopped
2 cans Vegetarian Baked Beans(I use Bush's)
1 can butter beans, (16 oz) -- rinsed and drained
1 can kidney beans, (16 oz) -- rinsed and drained
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup ketchup
1/4 cup barbecue sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt

Combine all ingredients and mix well. Pour into a greased 2-1/2 quart baking dish. Bake, uncovered, at 350º for 1 hour or until beans reach desired thickness.

This recipe can also be cooked in a slow cooker. It only takes a couple hours. If you start them in the morning and cook on low, they will be done by lunch time. You can also vary the flavor by using different flavored BBQ sauces or addiing spices like cumin or a pinch of cayenne.

I've got some good main meals, I'll get them typed in later on.

Renee


Co-Leader of the Vegetarian & Vegan Cooking team www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=17531




Co Leader of Migraines www.sparkpeople.com/myspark/groups_i
ndividual.asp?gid=1481


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