Tag Archives: Recipe

CREAMY LARGE WHITE LIMA BEAN TORTILLA SLOW COOKER SOUP

photo courtesy of ®Healthy Grocery Girl

Recipe Courtesy of ®Healthy Grocery Girl

SOUP INGREDIENTS:

  • 2 tablespoons coconut oil
  • 1⁄2 white onion, diced
  • 1 cup tortilla strips
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 teaspoons paprika
  • 2 teaspoons sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 (15-ounce) can of coconut milk
  • 4 cups of vegetable stock (or stock of choice)
  • 1 cup corn
  • 2 cups of dried Large White Lima Beans

TOPPINGS:

  • Fresh cilantro
  • A squeeze of lime-juice Crispy Tortilla Strips
  • If available and in season, slices of fresh avocado
  • Optional topping is to add corn, cooked large white lima beans and bell pepper

Instructions

  • To start you’ll want to use fresh dried beans, so always check the expiration date!
  • To prep the beans, sort and soak beans.
  • Add 2 cups of beans into a pot or bowl with 6 cups of water.
  • Soak at room temperature for six to eight hours (for example overnight) and add more water if the level gets low.
  • Drain and rinse before cooking and discard the water the beans have soaked in.
  • When it’s time to make your soup you’ll want to wash and dice your veggies.
  • Then add all the ingredients into your slow cooker and cook on high for 3 to 4 hours.
  • Using a handheld immersion blender or traditional blender, blend the soup partially, so that it’s creamy but there is still some texture from the whole ingredients.
  • Serve and add toppings and then enjoy! I love to keep this soup stored in glass mason jars in the fridge and consume within 5 – 7 days.
  • To make the crispy tortilla strips I simply slice organic tortillas into thin strips. You can use any tortillas you prefer such as organic corn tortillas or a gluten-free cassava or brown rice tortilla. I place the strips on a baking sheet and drizzle with a little bit of coconut oil and a pinch of sea salt. Then I roast in the oven at 375 degrees Fahrenheit for just 3 – 5 minutes until crispy. Watch the tortilla strips so they do no burn!

 

 

Creamy Large White Lima Bean Tortilla Slow Cooker Soup from ®Healthy Grocery Girl!

photo courtesy of ®Healthy Grocery Girl

California Beans is delighted to be partnered with the ®Healthy Grocery Girl, Megan Roosevelt!

Megan has developed a delicious, nutritious and easy to make slow cooker soup recipe featuring California large Lima beans.  Please check out the YouTube video showing step by step how to make her delicious Creamy Large White Lima Bean Slow Cooker Soup.

photo courtesy of ®Healthy Grocery Girl

photo courtesy of ®Healthy Grocery Girl

CREAMY LARGE WHITE LIMA BEAN TORTILLA SLOW COOKER SOUP

SOUP INGREDIENTS

  1. 2 tablespoons coconut oil
  2. 1⁄2 white onion, diced
  3. 1 cup tortilla strips
  4. 1 green bell pepper, diced
  5. 1 red bell pepper, diced
  6. 2 teaspoons paprika
  7. 2 teaspoons sea salt
  8. 1 teaspoon chili powder
  9. 1 teaspoon cumin
  10. 1 (15-ounce) can of coconut milk
  11. 4 cups of vegetable stock (or stock of choice)
  12. 1 cup corn
  13. 2 cups of dried Large White Lima Beans

TOPPINGS

  1. Fresh cilantro
  2. A squeeze of lime-juice Crispy Tortilla Strips
  3. If available and in season, slices of fresh avocado
  4. Optional topping is to add corn, cooked large white lima beans and bell pepper

Instructions

  1. To start you’ll want to use fresh dried beans, so always check the expiration date!
  2. To prep the beans, sort and soak beans.
  3. Add 2 cups of beans into a pot or bowl with 6 cups of water.
  4. Soak at room temperature for six to eight hours (for example overnight) and add more water if the level gets low.
  5. Drain and rinse before cooking and discard the water the beans have soaked in.
  6. When it’s time to make your soup you’ll want to wash and dice your veggies.
  7. Then add all the ingredients into your slow cooker and cook on high for 3 to 4 hours.
  8. Using a handheld immersion blender or traditional blender, blend the soup partially, so that it’s creamy but there is still some texture from the whole ingredients.
  9. Serve and add toppings and then enjoy! I love to keep this soup stored in glass mason jars in the fridge and consume within 5 – 7 days.
  10. To make the crispy tortilla strips I simply slice organic tortillas into thin strips. You can use any tortillas you prefer such as organic corn tortillas or a gluten-free cassava or brown rice tortilla. I place the strips on a baking sheet and drizzle with a little bit of coconut oil and a pinch of sea salt. Then I roast in the oven at 375 degrees Fahrenheit for just 3 – 5 minutes until crispy. Watch the tortilla strips so they do no burn!

By ®Healthy Grocery Girl

 

 

Meet our Featured Food Blogger, Rebecca!

Rebecca Hubbell-2017

Rebecca Hubbell’s website Sugar and Soul is geared toward inspiring millennial women, but all ages will love this website — especially if you like to cook and travel!

“We aim to inspire our readers to live exciting and happy lives with delicious recipes, entertainment ideas, and first-hand travel experiences,” Rebecca says.

Rebecca is based in Maine and has put her own spin on that state’s traditional Yankee fare. When you think of Maine, you probably think of lobsters, not baked beans. But baked beans are a classic state dish known as Bean-Hole Beans. Traditionally, they’re cooked in a cast iron pot in the ground.

Rebecca took this bean recipe and added her own twist by making it more accessible: you don’t have to cook it in the ground. You probably have heard of using Coca-Cola in a chocolate cake, so using Dr. Pepper in baked beans is a perfect fit. Try her Easy Dr. Pepper Baked Beans for a perfect side dish this winter or a summer barbecue!

photo courtesy of Sugar and Soul

photo courtesy of Sugar and Soul

Please follow Rebecca on her social media:
Website
Facebook
Instagram
Pinterest
Twitter
YouTube
Google+

Meet our Featured Food Blogger Alyssa Rimmer!

Alyssa photo

Alyssa Rimmer started her blog, ©Simply Quinoa, to share her love of healthy cooking and — of course — quinoa. It has become so much more than just a blog; it has become a community of like-minded people who suffer from food allergies and sensitivities or just want to eat healthier.

Her recipes are superfood dense, and quinoa is the one consistent ingredient. Beans are used in quite a few of her recipes, and she even has a blog post titled “How to Make Beans From Scratch”! Check out her website for pasta, soups, salads, tacos, falafel, and so much more starring beans and quinoa.

Alyssa’s recipes are gluten-free, refined sugar-free, mostly dairy-free, and always delicious. Alyssa has graciously agreed to share her ©Rustic Tuscan Pasta with White Bean recipe with us.

rustic-tuscan-pasta-with-white-beans

photo courtesy of ©Simply Quinoa

Be sure to follow Alyssa on her social media!
Website
Facebook
Instagram
Pinterest
Twitter
YouTube

So many delicious bean recipes!

photo courtesy of Love & Risotto

Have you ever thought of adding beans and chorizo to macaroni? How about hummus with a Greek twist, or using butternut squash and beans on a tostada? Our April featured food bloggers Allie and Dan of Love and Risotto are always posting delicious dishes on their website. We are delighted that they offered to share with California Beans!

This first dish, Tex Mex Chorizo Macaroni, uses ingredients that are readily available. Not only is it easy to prepare, but it would be great to serve when the weather gets chilly.

photo courtesy of Love & Risotto

photo courtesy of Love and Risotto

Tex Mex Chorizo Macaroni

Ingredients

  • 1 pound shell pasta
  • 3 cups milk
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1 1/2 cups cheddar cheese, grated
  • 1/2 cup parmesan cheese
  • 2 tablespoons taco seasoning
  • Salt and pepper
  • 8 oz. pork chorizo
  • 1/2 cup kidney beans, drained and rinsed
  • 1 tomato, chopped
  • 1/4 cup cilantro, chopped

Instructions

  1. Boil water in a large pot and add elbow pasta. In a medium-sized pot, heat milk until it starts to bubble and then reduce the heat. In a separate pot, add the butter. When melted, slowly whisk in the flour. Whisk continuously for about 3 minutes. Add the milk slowly into the flour mixture and whisk continuously. Whisk mixture for another 3 minutes.
  2. Combine cheeses, taco seasoning, and salt and pepper to the mixture and stir. Add the cooked pasta and stir for 5 minutes.
  3. In a skillet, heat the chorizo until fully cooked. Add to the macaroni. Garnish the macaroni with kidney beans, tomato and cilantro. Enjoy!

Sun Dried Tomato & Feta Hummus would be perfect to take to a tailgate party this fall! I would slice up a baguette or make some pita chips to dip into this hummus.

photo courtesy of Love & Risotto

photo courtesy of Love & Risotto

Sun Dried Tomato & Feta Hummus

Ingredients

  • 1 can garbanzo beans
  • 3/4 cup-1 cup olive oil
  • 1/2 cup sun-dried tomato spread
  • 1/4 cup feta cheese
  • 1 tablespoon crushed red pepper flakes

Instructions

  1. In a small food processor, add the can of garbanzo beans and half of the oil and mix until smooth. More oil can be added if the mixture seems too thick. Add the sun-dried tomato spread and blend it in the processor, adding more oil if it seems paste-like. When smooth, pulse in the feta cheese. Serve with more oil on top and crushed red pepper flakes. Enjoy!

This recipe would be perfect for a do-it-yourself tostada bar for a party!

photo courtesy of Love & Risotto

photo courtesy of Love & Risotto

Butternut Squash Tostadas

Ingredients

  • 1 cup butternut squash, cubed
  • Olive oil
  • Salt and pepper
  • 1 package tostada shells
  • 1 can refried black beans
  • 1 cup arugula
  • 1 avocado, cubed
  • 1/4 cup cilantro
  • 1/4 cup feta cheese
  • 1/2 cup sour cream
  • 1/4 cup roasted salsa

Instructions

  1. Preheat the oven to 375 degrees. Drizzle the butternut squash with olive oil, salt and pepper in a Pyrex dish. Bake for 25 minutes or until browned.
  2. Warm the tostada shells in the oven for about three minutes. Top with black beans, avocado, cilantro, and feta cheese. Before adding the arugula, coat the leaves thinly with oil, salt and pepper.
  3. To make the sauce, simply combine the salsa and sour cream in a mixing bowl. Drizzle over the tostadas. Enjoy!

 

 

 

 

 

 

 

Meet our Featured Food Blogger, Holly!

Holly-owner-of-Spend-With-Pennies1.jpg1

Type in the word “beans” on Holly Nilsson’s website, Spend With Pennies, and you will find pages of recipes using all varieties of beans! Holly is a mother of four almost-grown children, a wife, blogger, recipe creator, photographer and force behind the website.

Browse through Spend With Pennies and you’ll quickly conclude cooking is her passion. She creates recipes for the everyday cook that are easy, imaginative, and great! Not only are her recipes fantastic, but you will also find household tips, time-saving ideas, and so much more — such as storing dry beans!

Holly has graciously let us share her Slow Cooker Butternut Squash Chili recipe with us.

Photo courtesy of Holly Nilsson Spend with Pennies

Photo courtesy of Holly Nilsson

Make sure to follow Holly on her social media:
Website
Facebook
Pinterest
Instagram
Twitter
Snapchat
YouTube

Save

Meet our Featured Dietitian Lauren Harris-Pincus!

Lauren

Lauren’s favorite nutrition advice? Think healthy, not skinny. She helps her clients get into that mindset with plenty of healthy eating tips, like adding beans to her meals for more protein and fiber.

In fact, she loves using beans so much that she said she can’t pick a favorite: “It would be like choosing a favorite child!” she says.

The variety she chooses depends on the cuisine she is preparing. She likes chickpeas roasted for protein and fiber-rich snacks. She adds black beans to salads, breakfast burritos, and baked goods. She tosses white beans into chili and salads and mashes them into soups.

Lauren’s private practice in the New York/New Jersey area, where she has practiced for the last 20 years, focuses on patients who need help with weight management and prediabetes. Beans are an integral part of her patients’ meal plans because they are an excellent source of protein and fiber.

Beans help manage blood sugar and provide satiety and are delicious and filling for lunch or dinner. Since beans are high in iron, zinc, folate, and potassium, they are ideal for people who struggle to consume non-fortified foods. Lauren especially loves the iron content because vegetarians have an added challenge meeting their iron needs.

Her website Nutrition Starring You has delicious, healthy recipes and great nutritional advice.

Check out her recipe:

photo courtesy of Lauren Harris-Pincus

photo courtesy of Lauren Harris-Pincus

3 Bean Avocado Salad with Lime Dressing

photo courtesy of Lauren Harris-Pincus

photo courtesy of Lauren Harris-Pincus

 

Be sure to follow Lauren on her social media:
Website
Facebook
Twitter
Pinterest
Instagram

Lauren also wrote a fantastic cookbook, The Protein-Packed Breakfast Club, available on Amazon.

 

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!

Website
Facebook
Pinterest
Twitter
Instagram
Google+

Save

Save

Save

Save

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!
Website
Facebook
Pinterest
Twitter
Instagram
YouTube

 

Save

Cranberry Bean Soup

img_5467

Cranberry Bean Soup
Serves about six people

Ingredients:
2 Tablespoons olive oil + 4 teaspoons olive oil
1 large onion, peeled and chopped
4 small carrots, peeled and sliced
3 stalk celery chopped (make sure you use the leaves of the celery   for extra flavor)
5 cloves garlic, peeled and minced
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh basil, chopped
1 14.5 ounce can of diced tomatoes
2 ¼ cups dried cranberry beans (borlotti beans)
8 cups water
1 bay leaf
3 fresh sage leaves, chopped
salt and pepper to taste

Instructions:
Heat the 2 Tablespoons of oil in a skillet and over medium heat, cook the onion, celery, carrots and garlic until the onion is soft. Add the parsley and basil.

Sort and rinse the beans and add them to the pressure cooker with 8 cups of water and 4 teaspoons of olive oil. Add the onion mixture to the beans with the bay leaf, sage and tomatoes. Close the lid and set the manual time to 60 minutes on the cooker. After beans are cooked, add salt and pepper to taste.

If you want to cook this on the stove, soak the beans overnight, rinse them and add them to a stock pot and follow the directions above except for the pressure cooker directions. Cook on the stove on medium-low heat for approximately 1 ½ hours or until beans are soft.

Enjoy!