Category Archives: Blog

Meet our Featured Food Blogger, Isadora of She Likes Food!

Isadora

I am usually on the lookout for food bloggers who use beans in their recipes (go figure), and Isadora never disappoints! Her photos inspire you to get in the kitchen and cook one of her delicious creations.

Isadora’s love of cooking and Mexican food can be traced back to her dad, who owned a Mexican restaurant for 20 years. Isadora — or Izzy — is the recipe developer, photographer, writer, and website designer behind the site She Likes Food!

photo courtesy of She Likes Food

photo courtesy of She Likes Food               Easy Stove top Enchiladas with Cauliflower Rice

Her blog is full of tempting enchiladas, tacos, taquitos, tostadas and other Mexican recipes that are healthy and delicious. She creates interesting pairings, like beans with sweet potatoes and cauliflower (try her Easy Stove top Enchiladas with Cauliflower Rice or 30 Minute Inside Out Enchiladas with Black Beans and Spiralized Sweet Potato). The recipes are easy to prepare and feature readily available ingredients.

Check out her 25 Healthy Mexican Food Recipes for great ideas on how to incorporate beans. Or, if you’re looking for ways to use up those fresh peas you buy at the store or farmer’s market this month, try her take on a classic: Minty Sweet Pea Hummus. Her vegetarian Stove Top BBQ Baked Beans would be a delicious accompaniment to your next summertime barbecue.

If you’re looking for a great variety of vegetarian and gluten-free recipes, Izzy has you covered!

Be sure to follow Isadora on her social media!
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Meet our Featured Dietitian Katie Cavuto!

Katie

Ask Katie Cavuto about beans, and she says: “What’s not to love?” This wellness advocate inspires people to live well through self-love, good food, mindfulness, and sustainable, conscious living — and that includes some really delicious recipes, too.

Katie often incorporates beans into her meal prep and batch cooking. Whether she’s using the stove top, pressure cooker, or Crock Pot, she always cooks extra, portions them out, and stores them in the freezer to use later.

She recommends beans to her clients not only because they are nourishing, but because they are packed with fiber, are a great plant-based protein, and offer a slew of good-for-you nutrients like folate, magnesium, potassium, and zinc.

Katie loves the simplicity and approachable appeal of black beans and chickpeas, although she finds herself drawn to white beans such as navy and cannellini when she cooks. Creamy and milky, they pair well with most Mediterranean flavors.

Her clients are always asking her for ways to upgrade their pasta, and Katie’s suggestions always include beans. She tells clients to rearrange their plates by focusing their meals around vegetables and adding beans to boost fiber and protein. Even if her clients eat smaller portions of pasta, they’ll still be satisfied thanks to beans.

Here is an easy recipe from Katie:

Saute broccoli, mushrooms, asparagus and zucchini with olive oil, salt, and pepper. Add 1 cup of cooked (rinsed and drained if you are using canned) cannellini beans or navy beans and ¾ cup fresh pesto. Add a few cups of cooked pasta and stir it all together. Divide into 4-5 servings. Easy and delicious!

You can find Katie on social media, or visit her website for recipes and wellness tips.
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Are They Lima Beans or Butterbeans?

Lima Beans Background -Photographed on a Canon EOS-1 Mark 3

Are they Lima beans or butterbeans? In the United States, we primarily refer to the bean as a Lima or a butterbean. But it’s always up for debate! One thing is for sure, these aren’t the frozen green lima beans that you grew up with, rather they are the dry white beans with an almost buttery flavor…hence the newer name, “butterbean.”

Lima beans have been cultivated in Peru for more than 7,000 years. With the exploration of South America the explorers took the Lima beans back to Spain and Portugal and from there to Africa, the Caribbean and North America. Depending on where in the world you are, the names of the beans can be referred to as Lima, Madagascar, gigantes or butterbeans.

No matter what you call these white beans there are as many different ways to cook them! Try one of these delicious recipes from our online recipe library. Your kids will love the Butterbeans and Cheese recipe. Do you like to go camping? Our Sausage and Bean Dutch oven recipe is perfect! The White Beans and Seared Scallop recipe uses baby Lima beans and is elegant enough to serve for guests. Having a BBQ? Ellery Lima Beans is the perfect accompaniment to grilled meat.

Butterbeans and Cheese!!Butterbeans and Cheese

Sausage&Bean Stew1Sausage and Bean Dutch Oven Stew

white beans and scallopsWhite Beans & Seared Scallops

ElleryBeansEllery Lima Beans

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Meet Meggan Hill of Culinary Hill!

Meggan Hill

Meggan Hill, a native of Wisconsin, is the creator of the blog Culinary Hill. Meggan believes food is love, and there is nothing more she loves to do than spread the love by cooking for her family and friends. She has an interesting modern take on traditional Midwestern food, the kind of comfort food that never gets old.   Her website has an amazing variety of recipes and so many great bean recipes! Meggan’s photographs on Instagram will inspire you to get in the kitchen and cook something for your family and friends and share the love.

Slow Cooker Calico Beans

photo courtesy of Meggan Hill

photo courtesy of Meggan Hill

Slow Cooker Pasta and Bean Soup

photo courtesy of Meggan Hill

photo courtesy of Meggan Hill

Spicy Chickpea Salad Sandwich

photo courtesy of Meggan Hill

photo courtesy of Meggan Hill

Follow Culinary Hill on social media!

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Meet our Featured Dietitian Deborah Murphy!

Blog-Headshot-1

Purchasing dried beans in bulk and cooking a big pot of them each weekend assures that Deborah Murphy and her fellow dietitian husband, Will, have a good source of plant-based protein already prepared for salads and other meals throughout the week. Choosing different varieties of beans to cook keeps them from getting bored. Deborah is a registered dietitian who works at a local hospital by day and blogs at Dietitian Debbie Dishes, about nutritious vegetarian recipes and practical tips for making the transition to a healthier diet by night. In her day job Deborah works with clients who often have a limited income, so she encourages them to incorporate affordable and versatile beans as a great source of dietary fiber and protein. Deborah shares her delicious Summer Vegan Pasta, a perfect meal for the fresh vegetable summer bounty at your local farmers market!

photo courtesy of Deborah Murphy

photo courtesy of Deborah Murphy

 

Make sure to follow Debbie on her social media sites!

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Beans and Lamb Are a Great Combination!

LambCassolet

Do you love eating lamb but not sure how to prepare it? I recently cleaned out my freezer and came across a leg of lamb that was a few years old. Instead of roasting it like I usually do I decided to cut it into cubes and strips for three different meals. I found two recipes that were on the calbeans.org website and one in the “tried and true” California Dry Bean Advisory Board cookbook.

Lamb and Lima Stir Fry

Lamb and Lima Stir Fry

For my first lamb dish I made a Lamb and Lima Stir-Fry using Large Lima/Butterbeans. It was so delicious and great even a few days later for leftovers. For my second lamb dish I made the Lamb Cassoulet with baby Lima beans. Another hit! My third lamb recipe was a Greek-Style Bean and Lamb dish with small white beans. My husband loved all these dishes, and believe me, he wouldn’t request them again if he didn’t!

Be sure to check out our California Beans recipe library if you’re looking to cook something new!
Greek Lamb
Greek-Style Beans and Lamb

6-8 servings

Ingredients:

1 pound dry small white beans
1 cup chopped onion
2 Tablespoons olive oil
1 ½ pounds boneless lamb, cut into 1-inch cubes
2 cloves garlic, minced
2 teaspoons salt
½ teaspoon each oregano, crushed and black pepper
1 bay leaf
1 cup peeled and diced fresh tomato
Lemon juice
Chopped parsley

Instructions:

Soak beans by preferred method. Drain and rinse soaked beans. Add 6 cups fresh water; cover and simmer about 1 hour or until nearly tender. Drain. In Dutch oven or heavy kettle, sauté onion in olive oil. Add lamb and brown on all sides. Add beans, 1 ¼ cups water and seasonings. Simmer, covered, 45 minutes. Add tomato and ¼ cup chopped parsley. Additional water may be added if necessary. Simmer, covered, about 20 minutes longer or until beans and lamb are tender. Sprinkle with lemon juice; garnish with additional chopped parsley.

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Meet Allie & Dan of Love and Risotto!

View More: http://trecreative.pass.us/danallie

Newlyweds Allie and Dan love to relax after work by creating and cooking delicious dishes together and sharing them on their blog Love and Risotto. Allie is a farmer’s daughter. In fact, she’s a BEAN farmer’s daughter! Her dad, Dave Richter grows beans in Knights Landing in Yolo County. Dave also serves on the California Dry Bean Advisory Board, so Allie and Dan cook a lot of beans! Their blog is entertaining, funny and filled with wonderful recipes and amazing photos of their perfected dishes that they hope will inspire you in your kitchen. Allie and Dan share some of their amazing bean dishes with California Beans!

Easy Black Bean Burger

Black Bean burger Featured

photo courtesy of Love and Risotto

Cheesy Artichoke Bean Dip

Artichoke Bean Dip Featured

photo courtesy of Love and Risotto

Skillet Tamale Pie

Tamale Pie Featured

photo courtesy of Love and Risotto

Buffalo Hummus Pitas

Buffalo Hummus Featured

photo courtesy of Love and Risotto

Meatless Bean Meatballs

Meatless Bean Meatballs Featured

photo courtesy of Love and Risotto

Make sure to follow Love and Risotto for wonderful recipes using beans. Subscribe to their newsletter so you will always have the latest from the newlyweds!
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Meet our Featured Dietitian Kristina LaRue!

photo courtesy of Kristina LaRue

Kristina LaRue, RD, CSSD, loves when her clients add beans to their diet because of the great fiber content in beans. In fact, without eating beans, she cautions that it is hard to incorporate adequate fiber into the diet. Kristina is a sports dietitian who has worked for the Orlando Magic and the University of Central Florida Athletics. She is now a busy mom, full-time blogger, content creator, writer (check out her Flat Belly Cookbook for Dummies!) and works as a registered dietitian for her husbands’ NFL sports marketing agency. She is one busy lady! On her website Love & Zest, Kristina shares recipes, fitness, and nutrition tips that you can use in your busy life. Need some delicious, nutritious bean recipes? This is just the spot!

Kristina shares some of her favorites including one of her favorite ways to eat black beans in Turkey Taco Soup. Do you have a toddler in your house? Kristina has a wonderful recipe for the little one: Vegetarian Baby Burrito Bowls – and the whole family will love too!

Vegetarian Nourish Bowl

photo courtesy of Kristina LaRue

photo courtesy of Kristina LaRue

 

Vegetarian Tortilla Casserole

 photo courtesy of Kristina LaRue

photo courtesy of Kristina LaRue

Follow Kristina on her social media!
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It’s Bean Appetizer Time!

Hummus

Easter is in a few days; Mother’s Day and Graduation parties are just around the corner, so why not check out our recipe library for delicious dips and appetizers that will surely impress your family and friends? No need to settle for the regular bean dips and chips when there are so many options including healthy and yummy Texas Caviar, Roasted Garlic Dip with fresh veggies, White Bean Bruschetta, or a simple Hummus.   I have used the Texas Caviar for a bean salad instead of an appetizer, and everyone loved it. Step out of your comfort zone and make a dish that is both easy and delicious!

TexasCaviarTexas Caviar

Roasted Garlic White Bean DipRoasted Garlic Bean Dip

 

HummusHummus

Bruschetta

White Bean Bruschetta

Shrimp and Red Beans Creole

Shrimp red beans and rice1

Cooking with California Dry Beans is an oldie but goodie cookbook. Unfortunately, it is no longer in print, but I have made it my mission to cook and share the recipes from this unique little book. It was first published sometime in the 1990’s, and packed with “some tried-and-true,” old fashioned bean recipes as well as fresh new ideas for good bean eating. I have shared a recipe before on the Bean Sack blog from this cookbook, but you are going to see more in the future.

This recipe for Shrimp and Red Beans Creole is one my husband’s regular requests…he often has three helpings! It is also delicious as leftovers.

Shrimp red beans & Rice Shrimp and Red Beans Creole
Makes 6-8 servings

First, the Creole sauce

Ingredients:

2 large onions, chopped
2 cups celery, chopped
1 green bell pepper cut in strips
1 (or 2) cloves garlic, finely chopped
1/4-cup butter or oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 can (16 oz.) tomato sauce
1 bay leaf, broken
Hot pepper or hot pepper sauce to taste

Instructions:

Sauté onion, celery, green pepper and garlic in oil about 5 minutes. Combine flour, sugar, salt and paprika in a small bowl; sprinkle over vegetables. Add rest of ingredients and cook, stirring until slightly thickened. Cover and simmer 20 to 30 minutes. (Add a little water is it gets too thick.)

1 2/3 cups drained red kidney beans, cooked or canned (one 16 oz. can)
1 pound medium cooked shrimp (remove tails)
6-8 cups cooked rice

Instructions:

About 20 minutes before serving, drain and rinse beans. Add beans and peeled and deveined shrimp to Creole sauce. Heat slowly but thoroughly. Serve on bed of hot rice.

Enjoy!
Marilyn