You are here: Home / Beans

Chickpea & Cucumber Salad

June 28, 2011 By Kate 5 Comments

I have really been craving anything that has a crisp and fresh summery taste lately. I don’t know why, although maybe it has something to do with it being summer. But who knows…maybe that’s just me.

This salad is just full of those flavors! It makes a great side dish and it’s also amazing tucked into a pita for a sandwich. And best of all, it has so few ingredients and it comes together in just minutes. What’s not to love?

Chickpea & Cucumber Salad

  • 1 15 oz. can chickpeas, rinsed and drained
  • 1 large cucumber; peeled, quartered and sliced
  • 1 5 oz. can sliced black olives, drained
  • 1/3 c. olive oil
  • 2 T. red wine or apple cider vinegar
  • 1 t. sugar
  • 1 t. salt
  • 1/2 t. pepper
  • 1/2 t. Italian seasoning
  • 1/4 c. diced fresh parsley

1. Combine chickpeas, cucumber and black olives in a bowl. In a seperate bowl, whisk together olive oil, vinegar, sugar, salt, pepper and Italian seasoning. Stir in parsley and pour over chickpea mixture. Toss to coat and refrigerate until serving.

See what I mean? It’s as easy as could be and yet extremely delicious. You could easily double or even triple for company or to take along to a picnic. Enjoy!

  • Share/Bookmark

Blackened Beans & Grits

April 29, 2011 By Kate 13 Comments

This is the second of 4 check-ins for the 1/3 Less Challenge. Leaving a comment on this post WILL enter you in the $50 Visa gift card giveaway.

It’s time to check-in on the 1/3 Less Challenge again. I am floored by how quickly these weeks are flying by. I feel like I just wrote last week’s post. Is the time flying by for you too?

Here’s a simple recipe that falls under a couple of my 1/3 less categories.

  1. 1/3 less time  spent in the kitchen – Check! It’s super quick to throw together.
  2. 1/3 less fat in our meals – Check! Subsituting beans for the protein source definitely helps there.
  3. 1/3 less money spent on groceries. – Check! This is a very frugal, yet still very delicious, dinner!

Blackened Beans & Grits

  • 1 T. oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can chick peas, rinsed and drained
  • 1 15 oz. can petite diced tomatoes
  • 1 8 oz. can tomato sauce
  • 1/2 c. water
  • 1 – 2 T. Cajun/blackening seasoning, to taste
  • Salt and pepper, to taste
  • 1 c. grits
  • 4 c. water
  • 1 t. salt
  • 2 T. butter
  • 1 c. shredded cheese, divided
  • 1 t. freshly ground black pepper

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for about 5 minutes, until onion is just tender. Stir in beans, tomatoes, tomato sauce, water and blackening/Cajun seasoning.  Cover, reduce heat to low and simmer as long as desired, but at least 15 minutes. (I let mine simmer all day.) Taste before serving and adjust seasonings as needed, including adding some salt and pepper if desired.

2. About 10 minutes before you’re ready to eat, combine the grits, water and 1 t. salt in a medium saucepan. Bring to a boil over medium heat, stirring frequently. Once boiling, remove from heat and let sit for 5 minutes. Stir in butter, 1/2 c. cheese and pepper.

3. Serve the beans on top of or alongside the grits. Sprinkle each serving with some of the remaining cheese.

Although I prefer dried beans in most instances, I was looking for a super quick meal, so I opted for the canned. You can certainly substitute with dried beans if you prefer. Also, if you can’t find (or don’t want to buy) a blackening seasoning, you can make your own. I make mine with a mixture of paprika, oregano, cayenne pepper, garlic powder, onion powder, black pepper and coarse salt.

So, how are you doing on your 1/3 Less Challenge? Don’t forget to check in! I can’t wait to hear how it’s going for you.

  • Share/Bookmark

Italian Sausage & Cannellini Beans

January 31, 2011 By Kate 2 Comments

I’ve always said that if I had to choose a favorite bean, I’d definitely pick the garbanzo bean. I do love them and hummus has got to be my number 1 favorite snack. But lately, I’ve really taken to cannellini beans. I love their creamy texture and the way they absorb flavors. Every dish I’ve tried them in has turned out great. In fact, if it weren’t for the flavor from the Italian sausage, I could have totally eaten this dish without any meat.

And that worked out well for my husband since he happily ate my share of the meat after I couldn’t stop eating the beans. It’s not often we don’t have a starch with dinner, but this definitely did need any extra. Although if your family needs some extra carbs with dinner, you could definitely serve if offer rice or pasta.

In addition to that versatility and great flavor, you gotta love that this dish cooks up in a hurry and in one dish!

Italian Sausage & Cannellini Beans

  • 1/2 red onion
  • 1 red pepper
  • 3 cloves garlic
  • 1 lb. Italian sausage links
  • 1 T. olive oil
  • Salt and pepper, to taste
  • 1 lb. fresh spinach, washed and drained
  • 1 t. Italian seasoning
  • 1/4 t. nutmeg
  • 1/4 t. crushed red pepper flakes
  • 2 15 oz. cans cannellini beans, rinsed and drained (or 3 c. dried cannellini beans, fully cooked)
  • 1 c. chicken stock

Dice red onion, slice red pepper and mince garlic. Refrigerate until using. Slice Italian sausage links; refrigerate until using.

+ 10 minutes cooking time Heat olive oil in a large skillet. Add chopped veggies and Italian sausage slices; season to taste with salt and pepper. Cook for 5 minutes, until sausage is starting to brown. Stir in spinach and seasonings. Cook another 5 minutes, until spinach is wilted. Cover skillet and cook over low heat for 10 minutes, until sausage is fully cooked.

Return heat to medium-high. Stir in rinsed beans and chicken stock.

Bring to a slow boil, stirring until frequently, until liquid is reduced by half, about 5 minutes. Serve and enjoy.

  • Share/Bookmark
Blog Widget by LinkWithin