Featured Recipe...
One of our families quick and easy meals is:
Southwestern Potatoes
1 box Au Gratin Potatoes
1 can Southwestern Corn with Black Beans (may substitute regular kernel corn, drained, or Fiesta/Mexican corn)
1 lb Ground Beef or Turkey
Taco Seasoning, 1 package or to taste
1 cup shredded cheese (optional)
Preheat oven to 350 degrees, or as noted on the box of potatoes for oven preparation. Brown the ground beef or turkey. Drain and return to pan. Add taco seasoning and cook according to instructions on package. Put all contents from the box of potatoes into a 9x13 pan, along with the required amount of water, milk and/or butter as noted on the instructions. Add the corn and seasoned ground beef. Mix all together and put in the preheated oven until the potatoes are tender. Top with shredded cheese & return to oven for 5 more minutes or until cheese is melted.
Submitted by Alisa Montgomery
http://www.frugalfamilyrecipes.blogspot.com/
Showing posts with label Bean and Legume Recipes. Show all posts
Showing posts with label Bean and Legume Recipes. Show all posts
Congressional Bean Soup
Featured Recipe...
Here is a crockpot recipe that my family loves (it's one of our favorites), and perfect for cold winter nights. Toss a salad and you have a hearty meal with a few simple, and CHEAP, ingredients.
When I have celery that will go bad before we use it all, I chop the ingredients for this soup and freeze. Then when I need a meal, I just have to throw in my bag of veggies & ham in the crockpot along w/ beans and water and we have dinner cooking in a snap.
Congressional Bean Soup
8 cups water
1 pound dried Navy beans (sorted & picked through)
1 cup finely chopped celery
1 onion, finely chopped
2 Tbsp. finely chopped parsley (optional)
1-2 cups chopped left over ham
1 tsp. salt
1/4 tsp. pepper
For a quick soak, in a large pot on the stove, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. OR, just soak beans overnight and in the morning rinse and fill crock with 8 cups water. Whichever method you use, put 8 total cups water in the crockpot/slow cooker. Add all other ingredients. Cover and cook on HIGH 6-7 hours until beans are very soft. Add more salt if needed to taste and pepper.
Submitted by Susan Smith
http://www.frugalfamilyrecipes.blogspot.com/
Here is a crockpot recipe that my family loves (it's one of our favorites), and perfect for cold winter nights. Toss a salad and you have a hearty meal with a few simple, and CHEAP, ingredients.
When I have celery that will go bad before we use it all, I chop the ingredients for this soup and freeze. Then when I need a meal, I just have to throw in my bag of veggies & ham in the crockpot along w/ beans and water and we have dinner cooking in a snap.
Congressional Bean Soup
8 cups water
1 pound dried Navy beans (sorted & picked through)
1 cup finely chopped celery
1 onion, finely chopped
2 Tbsp. finely chopped parsley (optional)
1-2 cups chopped left over ham
1 tsp. salt
1/4 tsp. pepper
For a quick soak, in a large pot on the stove, bring water to a boil. Add beans and boil gently 2 minutes. Turn off heat and let stand 1 hour. OR, just soak beans overnight and in the morning rinse and fill crock with 8 cups water. Whichever method you use, put 8 total cups water in the crockpot/slow cooker. Add all other ingredients. Cover and cook on HIGH 6-7 hours until beans are very soft. Add more salt if needed to taste and pepper.
Submitted by Susan Smith
http://www.frugalfamilyrecipes.blogspot.com/
Mexican Veggie Pizzas
Featured Recipe...
Mexican Veggie Pizzas
My kids really love these are they're usually gone as soon as they hit the plate. If zuchinni isn't in season when you make these, you can use all bell pepper instead.
4 Buena Vida whole wheat tortilla (I use them because they are less than 100 calories a piece)
1/2 cup green bell pepper
1 cup onions
1/2 cup zucchini
15.5 oz can Goya low sodium Black beans
1 Packet Ortega 40% Less Sodium Taco Seasoning
Salsa, 8 Tbsp
1/3 cup Shredded Colby Jack Cheese Blend
Preheat oven at 350. Place tortillas on cookie sheet and bake 3-5 min. Slice Zucchini, onions, bell pepper. Spray pan with nonstick spray. Cook until semi tender (about 5 minutes). Add seasoning and beans, cook 1 minute longer. Take tortillas out of the oven. Spread each tortilla with 2 T. salsa, top with bean mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
I hope you enjoy them as much as my kids do and as much as I enjoy reading your blog. It's given me a lot of new ideas.
Submitted by Elizabeth Gordon
http://www.frugalfamilyrecipes.blogspot.com/
Mexican Veggie Pizzas
My kids really love these are they're usually gone as soon as they hit the plate. If zuchinni isn't in season when you make these, you can use all bell pepper instead.
4 Buena Vida whole wheat tortilla (I use them because they are less than 100 calories a piece)
1/2 cup green bell pepper
1 cup onions
1/2 cup zucchini
15.5 oz can Goya low sodium Black beans
1 Packet Ortega 40% Less Sodium Taco Seasoning
Salsa, 8 Tbsp
1/3 cup Shredded Colby Jack Cheese Blend
Preheat oven at 350. Place tortillas on cookie sheet and bake 3-5 min. Slice Zucchini, onions, bell pepper. Spray pan with nonstick spray. Cook until semi tender (about 5 minutes). Add seasoning and beans, cook 1 minute longer. Take tortillas out of the oven. Spread each tortilla with 2 T. salsa, top with bean mixture and sprinkle with cheese. Bake 5 minutes or until cheese is melted.
I hope you enjoy them as much as my kids do and as much as I enjoy reading your blog. It's given me a lot of new ideas.
Submitted by Elizabeth Gordon
http://www.frugalfamilyrecipes.blogspot.com/
Texas Caviar - Michelle's Atlanta Version ;o)
Texas Caviar - Michelle's Atlanta Version ;o)
Here's my "Atlanta" version of this delicious black-eyed pea dip. Serve with Tostito's Scoops!
1/2 pound dried black-eyed peas (soaked overnight, rinsed, drained, cooked in 6 c. water for 2 hrs, drained again = about 4 c. of cooked peas)
4-6 green onions, chopped
1 red pepper, chopped
1/2 green pepper, chopped
1/4 c. chopped red onion
2 Roma tomatoes, seeded and chopped
1 bunch of fresh cilantro, chopped
Dressing:
4 T. sugar
6 T. balsamic vinegar
1/2 c. olive oil
3 garlic cloves, minced
Sea salt, as desired
In a large bowl mix together all the dressing ingredients. Gently fold in the cooked black-eyed peas and remaining ingredients. Refrigerate for 4 hours, the longer it chills the better it gets. Serve with Totstitos scoops or chips, like a dip.
I dare you to eat just one! :o)
Happy New Year!!!
Submitted by Michelle Jones
http://www.frugalfamilyrecipes.blogspot.com/
Michelle's Black Eyed Peas with Smoked Sausage (Crock Pot Recipe)
Featured Recipe...
Michelle's Black Eyed Peas with Smoked Sausage
This year we tried something NEW for our New Year's Day black-eyed peas. We added smoked sausage. Oh my goodness, it was so good. If you like sausage I would think you would also like this recipe, even if you don't like black-eyed peas! ;o) I threw a bunnch of things together and it came out fantastic. I would be perfectly happy to make this every year from now on. If you have your own favorite black-eyed pea recipe you might also try just adding the sausage to it, or you can use my recipe below. Either way... have some black-eyed peas for good luck and HAPPY NEW YEAR!!!
1 1/2 pounds dried black-eyed peas (soaked overnight, rinsed and drained)
2 pounds smoked sausage links, cut into 1-2" slices
1 Vidalia (sweet) onion, chopped
2 garlic cloves, minced
10 c. water
1 T. plus 1 tsp. chili powder
Sea salt, as desired
Place prepared black-eyed peas in crock pot. Add cut up sausage, chopped onion, minced garlic, water and chili powder. Add salt and stir all together. Cook on high for 3-4 hours or on low for 6.
You can also add a little hot sauce to spice it up more, or let people add it at the table. Yum!
Submitted by Michelle Jones
http://www.frugalfamilyrecipes.blogspot.com/
Mjdera - Crock Pot Lentils with Couscous or Rice
Featured Recipe...
Hello! I love your newsletter and read it diligently. However I found that since moving to Israel one year ago, that many things I did before to save money, do not work here. The stores are set up different and the food supply is different. But I have a great recipe that I would like to submit for your contest that is a low cost wonder that fills you up and is easy. It also happens to be vegetarian.
Mjdera - Ma ja der ah (this is how you say it)
2 chopped onions
oil
1 cup brown lentils
1 cup couscous or long grain rice
water
1 teaspoon or more of cumin
salt to taste
yogurt
cucumbers (optional but soooooo great with this)
Chop 2 large onions and fry in some oil until wilted, brown and caramelized. Put both onions and the oil they were cooked in into a crock pot on high. Next take one cup of small brown lentils. Rinse them and clean well to be sure there are no stones or other things. Put them in the crock pot and cover with water almost one inch above the lentils. Cook for a while on high. Once they seem to almost be done, add either one cup of big grained couscous, also rinsed (the larger, the better - if it is sized you will want about #4, also called cracked wheat) and add water if necessary. Stir every now and then. When you see it is done, add about a teaspoon or more of cumin and salt as you like.
Top the majadera with yogurt and also serve cucumbers in yogurt for a tummy filling meal! You can also substitute long grain rice for the couscous but add it at the same time you begin the lentils and use the larger lentil because they both need a while to cook.
I realize I am not being super specific with time but it will depend on weather and how dry your lentils are. I keep a big bag of lentils, couscous and rice in my freezer to make sure they are always available and fresh.
I hope you will like it! It is holy land soul food!
Submitted by ML
http://www.FrugalFamilyRecipes.blogspot.com
Beef or Turkey Lentil Soup
Featured Recipe...
Hi, here is my son's favorite soup of all times. It's very inexpensive and super healthy!
Lentil Beef or Turkey Soup
(Serves 8)
1 T. vegetable oil
1 lb ground beef or ground turkey (about $4.00)
1 lb. bag lentils (about $1.00)
4 c. water ($0)
3 beef bouillon cubes ($.75)
1 28oz can pureed or crushed tomatoes (about $1.00)
1 c. chopped onion ($.50)
1 1/2 - 2 c. chopped carrot ($.50)
Salt/pepper/red pepper flakes to taste
Total: $7.75 (I did not count the oil and spices)
Directions:
Brown ground beef/turkey and drain. Put everything else in pot, bring to a boil, cover and simmer for 1 - 1 1/2 hours. Add water if it is too thick. Enjoy
It tastes even better the next day.
Submitted by Susanne Wright
http://www.frugalfamilyrecipes.blogspot.com/
Hi, here is my son's favorite soup of all times. It's very inexpensive and super healthy!
Lentil Beef or Turkey Soup
(Serves 8)
1 T. vegetable oil
1 lb ground beef or ground turkey (about $4.00)
1 lb. bag lentils (about $1.00)
4 c. water ($0)
3 beef bouillon cubes ($.75)
1 28oz can pureed or crushed tomatoes (about $1.00)
1 c. chopped onion ($.50)
1 1/2 - 2 c. chopped carrot ($.50)
Salt/pepper/red pepper flakes to taste
Total: $7.75 (I did not count the oil and spices)
Directions:
Brown ground beef/turkey and drain. Put everything else in pot, bring to a boil, cover and simmer for 1 - 1 1/2 hours. Add water if it is too thick. Enjoy
It tastes even better the next day.
Submitted by Susanne Wright
http://www.frugalfamilyrecipes.blogspot.com/
Chickpea Curry, Stir-Fry Recipe
Chickpea Curry
This is a fantastic, nutritious, low budget meal for lunch or dinner. Can serve 4 (or more), or make two or three meals for two people.
Ingredients:
1 T. oil
1 large onion, finely chopped
1 large can chickpeas
2 heaping T. garlic - (I like the garlic that comes in the bottle already chopped, but you can also use fresh. If using fresh, chop finely or grind it.)
2 heaping T. curry powder (I always use yellow but imagine any variety would be good.)
4 large potatoes, peeled and cubed
1 package chopped, frozen spinach
Salt/Pepper to taste
Optional: 1 cube chicken or beef bullion cube (If using bullion cube be careful not to add too much additional salt.)
Optional: 1 large can chopped tomatoes (I like the flavor the tomatoes give, plus it stretches out the meal for more servings - if not using the canned tomatoes add a cup of water to the recipe)
Optional: hot sauce
Directions:
I generally make this in a large wok to save on using more pots/pans - drain liquid from chickpeas and reserve (if you prefer not to use the liquid from the chickpeas you can also use water) - add oil to wok and heat, then add onions, fry on medium for about a minute and add chickpeas and fry for an additional 2 to 3 minutes. To your reserved chick pea liquid add the curry powder, stirring well and then adding to the wok along with the garlic, then add cubed/peeled potatoes stirring well to ensure they are well covered in the curry mixture. Add the entire block of frozen chopped spinach (no need to thaw or drain - just keep stirring and allow it to melt into the hot curry mixture) along with salt (remember to be careful if using bullion cube), pepper. If using tomatoes, hot sauce (I usually use about 1/2 tsp) and bouillon cube, add and stir well.
Cover the wok, allow to simmer stirring occasionally for 20 minutes or until potatoes are soft. You will notice at the beginning the curry will seem very liquidy, the starch from the potatoes will thicken it up as it cooks. If you find it is too thick add some water but generally I find the above liquid measurements from the spinach, chickpeas and tomatoes is enough.
For lunch eat by itself or for dinner serve with rice or naan bread and a salad (I like to use either plain spinach or mixed baby greens with a drained can of mandarin oranges and balsamic vinegar dressing as I find the sweet tangy flavor compliments the curry well) and you have an inexpensive and nutritious meal with good sized portions/servings for 4. Entire cost to make the curry, depending upon store sales is approximately $5.00.
Variations: Try using different kinds of beans and even add a couple of beaten eggs stirred into the curry mixture to cook along with it. If you like don't like beans you can also use meat - any kind will work, chicken, pork, beef (fresh or leftover). Different vegetable combinations are nice too, grated carrot, red, green or yellow peppers, eggplant, broccoli, zucchini.... Enjoy!!!
Submitted by Kathy Harper
http://www.frugalfamilyrecipes.blogspot.com/
Spicy Navy Beans
Featured Recipe...
Spicy Navy Beans
5 cans Navy beans
1 can Rotel
1 pack smoked sausage
1 c. water
In large to medium pot, mix all cans (undrained), slice smoked sausage into 1/2-1" pieces and brown in skillet. Place smoked sausage into the bean pot, stir together and heat until hot. Serve with cornbread or crackers.
Want more of a kick use 4 cans of beans and omit the water-hot, hot, hot. Want less of a kick, add more beans.
Submitted by Rachel Maitland
www.FrugalFamilyRecipes.blogspot.com
Spicy Navy Beans
5 cans Navy beans
1 can Rotel
1 pack smoked sausage
1 c. water
In large to medium pot, mix all cans (undrained), slice smoked sausage into 1/2-1" pieces and brown in skillet. Place smoked sausage into the bean pot, stir together and heat until hot. Serve with cornbread or crackers.
Want more of a kick use 4 cans of beans and omit the water-hot, hot, hot. Want less of a kick, add more beans.
Submitted by Rachel Maitland
www.FrugalFamilyRecipes.blogspot.com
Favorite Baked Beans
Featured Recipe...
These are truly MY FAVORITE!
Favorite Baked Beans
2 cans pork 'n beans (soup can size)
1 cup brown sugar (I usually use 3/4 cup)
1/2 cup ketchup
1/2 cup Coca-Cola
1 small onion, diced
2 tsp. dry mustard
2 strips bacon, cut into 1-inch pieces
Mix the beans, brown sugar, ketchup, Coca-Cola, onion and dry mustard and place in a casserole dish. Dot with the bacon. Bake at 300 for 1-1/2 to 2 hrs.
Submitted by Angie of KY
www.FrugalFamilyRecipes.blogspot.com
These are truly MY FAVORITE!
Favorite Baked Beans
2 cans pork 'n beans (soup can size)
1 cup brown sugar (I usually use 3/4 cup)
1/2 cup ketchup
1/2 cup Coca-Cola
1 small onion, diced
2 tsp. dry mustard
2 strips bacon, cut into 1-inch pieces
Mix the beans, brown sugar, ketchup, Coca-Cola, onion and dry mustard and place in a casserole dish. Dot with the bacon. Bake at 300 for 1-1/2 to 2 hrs.
Submitted by Angie of KY
www.FrugalFamilyRecipes.blogspot.com
Daddy's Cowboy Chili
Featured Recipe...
Here is a family recipe from my father. We lived on a ranch, and money was always tight. I can remember my father cooking this dish at least three times a month. The beauty of this dish is that you can use whatever you have in your pantry or refrigerator, making it a great recipe for utilizing any leftovers you may have. The chili also gets better after sitting in the fridge for a day or two, so it is wonderful for leftovers itself.
Daddy’s Cowboy Chili
1 lb ground beef – you can substitute any kind of meat (leftover chicken or meatloaf works great)
1 can corn, drained
1 can whole beans – I prefer baked beans, but any kind will work
4 T. ketchup
2/3 cup picante sauce (or other salsa type condiment)
Soy sauce to taste
Brown meat in a deep skillet and drain any fat. If you use leftover meat, just chop or shred it & heat up in skillet. Add canned ingredients, ketchup, picante and soy sauce to meat, stir well. Let mixture heat until bubbling & remove from heat. Allow to sit for a few minutes, then serve with cornbread & salad for a great stick-to-your-ribs meal.
Submitted by Kendra G. DuBois
------------------------------------
Kendra, I know your family must enjoy cooking your father's cowboy chili recipe, thank you for sharing it with us! - Michelle
Here is a family recipe from my father. We lived on a ranch, and money was always tight. I can remember my father cooking this dish at least three times a month. The beauty of this dish is that you can use whatever you have in your pantry or refrigerator, making it a great recipe for utilizing any leftovers you may have. The chili also gets better after sitting in the fridge for a day or two, so it is wonderful for leftovers itself.
Daddy’s Cowboy Chili
1 lb ground beef – you can substitute any kind of meat (leftover chicken or meatloaf works great)
1 can corn, drained
1 can whole beans – I prefer baked beans, but any kind will work
4 T. ketchup
2/3 cup picante sauce (or other salsa type condiment)
Soy sauce to taste
Brown meat in a deep skillet and drain any fat. If you use leftover meat, just chop or shred it & heat up in skillet. Add canned ingredients, ketchup, picante and soy sauce to meat, stir well. Let mixture heat until bubbling & remove from heat. Allow to sit for a few minutes, then serve with cornbread & salad for a great stick-to-your-ribs meal.
Submitted by Kendra G. DuBois
------------------------------------
Kendra, I know your family must enjoy cooking your father's cowboy chili recipe, thank you for sharing it with us! - Michelle
Bean, Cheese and Rice Burritos
Featured Recipe...
Thanks for your wonderful website and blog! It's a blessing to families like mine striving to make the most of a tight budget. I especially appreciate the great meatless ideas coming in recently - those really help the budget!
Here's one I came up with for more meatless nights that my husband likes:
Bean, Cheese and Rice Burritos
1 can black beans, drained
1/2 to 1 can diced tomatoes and chilies, drained
2-3 cups prepared rice
Sprinkling of shredded cheese
Dash ground cumin, if desired
Flour tortillas
Mix all of this in a glass bowl and microwave a few minutes until hot. Serve in tortillas! The mixture also freezes well.
Submitted by Sarah Bass
-----------------------------------
This looks like a quick veggie recipe with some kick, Sarah, sounds delicious! We can only get away with meatless dinner nights when hubby is out of town but it really does help the budget. I will have him try this and see what he thinks, thanks for sharing! - Michelle
Thanks for your wonderful website and blog! It's a blessing to families like mine striving to make the most of a tight budget. I especially appreciate the great meatless ideas coming in recently - those really help the budget!
Here's one I came up with for more meatless nights that my husband likes:
Bean, Cheese and Rice Burritos
1 can black beans, drained
1/2 to 1 can diced tomatoes and chilies, drained
2-3 cups prepared rice
Sprinkling of shredded cheese
Dash ground cumin, if desired
Flour tortillas
Mix all of this in a glass bowl and microwave a few minutes until hot. Serve in tortillas! The mixture also freezes well.
Submitted by Sarah Bass
-----------------------------------
This looks like a quick veggie recipe with some kick, Sarah, sounds delicious! We can only get away with meatless dinner nights when hubby is out of town but it really does help the budget. I will have him try this and see what he thinks, thanks for sharing! - Michelle
Taco Rice Skillet
Featured Recipe...
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender.
Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional).
I also love to add sour cream and picante sauce to my serving.
Submited by Kim Pierce
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender.
Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional).
I also love to add sour cream and picante sauce to my serving.
Submited by Kim Pierce
Hot Dog Casserole
Featured Recipe Submission...
HOT DOG CASSEROLE
MY SON LOVES THIS!!
1 PKG. HOT DOGS
2 CANS BAKED BEANS
1 PKG. CORNBREAD MIX
SLICE HOT DOGS AND MIX WITH BEANS. PUT IN LARGE BAKING DISH. MIX CORNBREAD BY PKG. DIRECTIONS. SPREAD OVER HOT DOG MIXTURE. BAKE AT 375 UNTIL HOT AND BUBBLY AND CORNBREAD IS DONE.
THANKS!
KRYSTAL
HOT DOG CASSEROLE
MY SON LOVES THIS!!
1 PKG. HOT DOGS
2 CANS BAKED BEANS
1 PKG. CORNBREAD MIX
SLICE HOT DOGS AND MIX WITH BEANS. PUT IN LARGE BAKING DISH. MIX CORNBREAD BY PKG. DIRECTIONS. SPREAD OVER HOT DOG MIXTURE. BAKE AT 375 UNTIL HOT AND BUBBLY AND CORNBREAD IS DONE.
THANKS!
KRYSTAL
Crock Pot Congressional Bean Soup with Ham
Featured Recipe Submission...
Hi Michelle, I enjoy your BetterBudgeting site and am a frequent reader. My family loves this soup and it is so easy and healthy. I even use less ham and it still turns out great!
Crock Pot Congressional Bean Soup
8 cups water
2 cups diced lean cooked ham
1 onion, finely chopped
1 tsp. salt
1 pound dried Navy beans
1 cup finely chopped celery
2 Tbsp. finely chopped parsley
1/4 tsp. pepper
In a large pot, bring water to a boil. Add beans (picked through), and boil gently 2 minutes. Turn off heat and let stand covered 1 hour. Pour all including water, into a slow cooker. Add remaining ingredients. Cover and cook on HIGH 6-7 hours until beans are very soft.
Submitted by Susan Smith
Hi Michelle, I enjoy your BetterBudgeting site and am a frequent reader. My family loves this soup and it is so easy and healthy. I even use less ham and it still turns out great!
Crock Pot Congressional Bean Soup
8 cups water
2 cups diced lean cooked ham
1 onion, finely chopped
1 tsp. salt
1 pound dried Navy beans
1 cup finely chopped celery
2 Tbsp. finely chopped parsley
1/4 tsp. pepper
In a large pot, bring water to a boil. Add beans (picked through), and boil gently 2 minutes. Turn off heat and let stand covered 1 hour. Pour all including water, into a slow cooker. Add remaining ingredients. Cover and cook on HIGH 6-7 hours until beans are very soft.
Submitted by Susan Smith
Grilled Chicken and Black Bean Salad
Featured Recipe Submission...
I just found your Blog, I am very excited.
Here is one of my family's favorite summer time meals. I cheat by grilling up a huge family pack of chicken at a time and keeping some in the fridge or freezer to use for quick meal prep other nights. I hate standing over the grill in 100 degree weather.
I don't usually measure, so I converted measurements as best as I can and added my portion comments as needed.
Grilled Chicken and Black Bean Relish Salad
4 chicken breast seasoned and grilled (or figure 4 oz cooked per person)
2 cans of black beans, drained and rinsed
4 large roma/plum tomatoes
1 lg red onion
sundried tomatoes (I leave these out as I don't care for them)
fresh finely chopped basil
fresh finely chopped oregano
fresh finely chopped parsley
fresh chopped garlic
balsamic vinegar
olive oil
salt and pepper
Drain and rinse black beans and put in the bowl. Halve the tomatoes long ways and scoop out watery pulp and seeds and discard. Chop/dice the firm flesh into size similar to the beans. Add to the bowl. Chop red onion and dried tomatoes to same size as the beans and add to the bowl. Add a spoonful of the garlic to taste. Add a 1/4 c. olive oil and enough of the vinegar to cover the beans. Add herbs, salt and pepper to taste. (Coriander would be good in this too, but I don't care for it). Let sit for several hours, better yet overnight. The best balance is to have half of the relish consist of beans. I usually chop the tomatoes and onions and use the can from the beans as my measure filled with each.
You'll need baby greens or tender lettuce, cucumber and carrots (shaved with a vegetable peeler to make curls)
Make the Bean relish ahead. Grill the chicken seasoned as you like. I often use just salt, pepper and garlic. Keep it simple. Let it rest 10 minutes and slice.
Line plate with a bed of the lettuce, add a healthy scoop of the bean relish and top with slices of the chicken. Garnish with cucumber and carrot curls.
I serve this with grilled whole grain garlic bread or grilled polenta.
There is always leftover relish as I make a large batch here. I love it to add to salads or just eat out of a bowl for lunch with some leftover brown rice or wheat berries mixed in.
Nicole
I just found your Blog, I am very excited.
Here is one of my family's favorite summer time meals. I cheat by grilling up a huge family pack of chicken at a time and keeping some in the fridge or freezer to use for quick meal prep other nights. I hate standing over the grill in 100 degree weather.
I don't usually measure, so I converted measurements as best as I can and added my portion comments as needed.
Grilled Chicken and Black Bean Relish Salad
4 chicken breast seasoned and grilled (or figure 4 oz cooked per person)
2 cans of black beans, drained and rinsed
4 large roma/plum tomatoes
1 lg red onion
sundried tomatoes (I leave these out as I don't care for them)
fresh finely chopped basil
fresh finely chopped oregano
fresh finely chopped parsley
fresh chopped garlic
balsamic vinegar
olive oil
salt and pepper
Drain and rinse black beans and put in the bowl. Halve the tomatoes long ways and scoop out watery pulp and seeds and discard. Chop/dice the firm flesh into size similar to the beans. Add to the bowl. Chop red onion and dried tomatoes to same size as the beans and add to the bowl. Add a spoonful of the garlic to taste. Add a 1/4 c. olive oil and enough of the vinegar to cover the beans. Add herbs, salt and pepper to taste. (Coriander would be good in this too, but I don't care for it). Let sit for several hours, better yet overnight. The best balance is to have half of the relish consist of beans. I usually chop the tomatoes and onions and use the can from the beans as my measure filled with each.
You'll need baby greens or tender lettuce, cucumber and carrots (shaved with a vegetable peeler to make curls)
Make the Bean relish ahead. Grill the chicken seasoned as you like. I often use just salt, pepper and garlic. Keep it simple. Let it rest 10 minutes and slice.
Line plate with a bed of the lettuce, add a healthy scoop of the bean relish and top with slices of the chicken. Garnish with cucumber and carrot curls.
I serve this with grilled whole grain garlic bread or grilled polenta.
There is always leftover relish as I make a large batch here. I love it to add to salads or just eat out of a bowl for lunch with some leftover brown rice or wheat berries mixed in.
Nicole
