Paulissa's Sombrero Salad

1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 c. frozen corn, thawed (tossed in with the beans when rinsed and it will be thawed by the time you're finished rinsing)
1 onion, finely diced
2 stalks celery, chopped
1 c. Annie's Naturals roasted red pepper dressing
1 pkg Al Fresco sundried tomato chicken sausage with basil and tomatoes

Open cans of beans and dump into colander to rinse, add corn and rinse until water is clear and corn is thawed, about 2 minutes. In large bowl, mix beans and corn. Chop onion and celery finely, add to bean mixture.

Broil sausage, cool and thinly slice. Add to bean mixture. Toss all ingredients with salad dressing and chill at least 8 hours or overnight to allow flavors to meld.

12 one cup servings

NOTE: The sausages are pre-cooked so you may skip the broiling if you desire. I broiled the sausage to kick up the flavor a bit.

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 183.3

• Total Fat: 3.5 g
• Cholesterol: 17.5 mg
• Sodium: 357.3 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 7.1 g
• Protein: 10.0 g

NAVY BEAN SOUP WITH HAM

NAVY BEAN SOUP WITH HAM

Yield: 6 servings (about 1-1/4 cups each)
Source:  "1,001 Delicious Recipes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/22.shtml

Note: A quick-soak method is used for the beans. If you prefer
soaking the beans overnight, omit Step 1 and proceed with
Step 2 in the recipe.

INGREDIENTS

-  8 ounces dried navy, or Great Northern, beans, washed and sorted
-  1-1/2 cups cubed lean smoked ham (8 ounces), fat trimmed
-  2/3 cup chopped onion
-  2/3 cup chopped carrot
-  1 rib celery, thinly sliced
-  2 cloves garlic, minced
-  1 tablespoon vegetable oil
-  1 tablespoon flour
-  4 cups reduced-sodium chicken broth
-  1 cup water
-  1/4 teaspoon dried thyme leaves
-  1 bay leaf
-  Salt and pepper, to taste

DIRECTIONS

Cover beans with 2 inches of water in large saucepan;
heat to boiling and boil, uncovered, 2 minutes. Remove
from heat and let stand, covered, 1 hour; drain.

Saute ham, onion, carrot, celery, and garlic in oil in
large saucepan until vegetables are tender, 5 to 8 minutes.
Stir in flour; cook over medium heat 1 minute.

Add beans, broth, water, and herbs to saucepan; heat to
boiling. Reduce heat and simmer, covered, until beans are
tender, 1-1/4 to 1-1/2 hours. Discard bay leaf; season to
taste with salt and pepper.

Nutritional Information Per Serving (about 1-1/4 cups):
Calories: 223, Fat: 4 g, Cholesterol: 21.6 mg,
Sodium: 639 mg, Protein: 20.1 g, Carbohydrate: 29.5 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat

Magic* National Treasure Bean Soup 10-12 hours

Magic* National Treasure Bean Soup


Steaming bowl of beans in hand, The Husband turned to me and said,
“These are a national treasure.” Whether you choose pinto, navy
or great northern beans this easy recipe will earn you raves.

It’s a highly nutritional dish that fits most any budget. Use a left
over ham bone or omit meat ingredients for a totally vegetarian dish.

1 pound dry pinto, navy or great northern beans
2 – 3 bay leaves
4 – 6 cloves garlic
1 tablespoon coarsely ground pepper
½ bunch of parsley – about 1 cup, stalks and all (I dice for the crockpot)
2 carrots
2 stalks of celery
1 medium yellow onion
4 – 8 ounces pork “ends and pieces”
¼ cup apple cider vinegar (I omit-I don't feel it needs it)
Salt 1 teaspoon
1 sweet onion
Hot sauce (I prefer “Crystal Sauce”)

Pick through the dry beans for stones. Place the beans in a Dutch oven,
cover with fresh cold water and soak for 8 hours.

In a section of cheese cloth place bay leaves, pepper corns, garlic clove
and the parsley. There is no need to peel the garlic. You may need to fold
or wad the parsley to make a nice bundle. Fold the sides of the cheese cloth
over the seasonings and roll up. Secure your bundle with a clean cotton string.
Tip: if you’ll start with the bay leaves and work in order, the pepper corns
won’t roll away.

Wash the carrots, celery and yellow onion. No need to peel, these will be
removed when the beans have cooked. No need to chop, just break the vegetables
that are too long to fit easily into the Dutch oven.

Place the carrots, celery, yellow onion, seasoning bag and pork in the bottom
of a Dutch oven or slow cooker. Drizzle the olive oil on top. Drain and rinse
the beans and add them to the pot. Cover with fresh cold water to a scant inch
above the beans. On a stove top, turn the heat on high. Without allowing the
pot to come to a boil, immediately reduce the heat to a slow simmer when the
water is about to boil. Place lid on top, slightly askew to vent some steam
and cook until tender; between 3 and 6 hours depending on the simmer. In a
crock pot, cook on low for 10 – 12 hours until tender and creamy.

If you’re serving the beans over rice, approximately 30 minutes before the beans
are finished, prepare according to package directions. Peel and chop the sweet
onion.

When the beans are cooked, remove the seasoning bag and vegetables. Add salt if
you like. Add ¼ cup of vinegar wait a minute or two, taste and adjust to your
liking.

Serve the beans with or without the rice. Garnish with a hand full of sweet onion
and a few dashes of Crystal Sauce.

These beans taste even better the following day

Tip: Do not add salt or vinegar to your beans until they have finished cooking.
Acidic ingredients cause bean skins to become tough during cooking.

*Magic: this recipe is exclusive to I Love You Recipes.

Corny Taco Soup

Taco Soup that uses cream corn.

1 lb. hamburger, browned and drained
2 cans cream corn
2 cans diced tomatoes
1 can black beans
1 can pinto beans
1 pkg taco seasoning
1 pkg ranch dip mix

cook hamburger and then mix all ingredients in a crock pot and cook on low 2-3 hours. Top with cheese and sour cream. Very good!

Black Bean Pasta Cancun

Take a Cancun trip for two without leaving home! This easy pasta salad combines pasta, black beans and all the flavors of Cancun. From eatbetteramerica.

Prep Time:25 min

Start to Finish:25 min

makes:2 servings

2	cups uncooked radiatore (nugget) pasta (4 oz)
1	can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes with green chilies
1	cup Progresso® black beans (from 15-oz can), drained, rinsed
1/2	teaspoon grated lime peel
1/4	teaspoon ground cumin
1/4	bell pepper, cut into 2x1/4-inch strips
2	tablespoons fat-free sour cream
2	lime wedges
	Cilantro leaves, if desired

1.	Cook and drain pasta as directed on package, omitting salt.
2.	Meanwhile, in 2-quart saucepan, heat tomatoes to boiling. Stir in pasta, beans, lime peel, cumin and bell pepper. Reduce heat to low; cover and cook 2 to 3 minutes, stirring occasionally, until hot. Garnish with sour cream, lime and cilantro. Squeeze lime over pasta.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 430 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 120mg; Total Carbohydrate 83g (Dietary Fiber 14g, Sugars 7g); Protein 18g % Daily Value*: Vitamin A 30%; Vitamin C 35%; Calcium 15%; Iron 25% Exchanges: 4 Starch; 1 Other Carbohydrate; 1 Vegetable; 1/2 Very Lean Meat Carbohydrate Choices: 5 1/2 MyPyramid Servings: 2 oz-equivalents Grains, 2 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Asian Rice and Bean Burgers

Skip the beef! Brown rice, lentils, cashews and a dash of stir-fry sauce make sensational veggie burgers. From eatbetteramerica.

Prep Time:25 min

Start to Finish:1 hr 15 min

makes:4 servings

Burgers
1/2	cup uncooked brown rice
1/4	cup dried lentils (2 oz), sorted, rinsed
1 1/2	cups water
2	tablespoons finely chopped cashews, slivered almonds or dry-roasted peanuts
2	tablespoons Progresso® plain dry bread crumbs
2	tablespoons stir-fry sauce
4	medium green onions, finely chopped (1/4 cup)
1/4	cup fat-free egg product
Vegetable Sauce
1	medium stalk celery, sliced (1/2 cup)
1	medium carrot, peeled, sliced (1/2 cup)
1/2	cup water
2	tablespoons stir-fry sauce
	Hot cooked Chinese noodles or rice, if desired

1.	In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat to low. Cover; simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
2.	In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
3.	Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
4.	In same skillet, mix sauce ingredients; heat to boiling. Reduce heat to medium; add burgers. Cover; cook 5 to 8 minutes until burgers are hot and vegetables are crisp-tender. Serve sauce and burgers over Chinese noodles.

Nutritional Information

1 Serving: Calories 200 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 600mg; Total Carbohydrate 35g (Dietary Fiber 5g, Sugars 5g); Protein 8g % Daily Value*: Vitamin A 60%; Vitamin C 2%; Calcium 4%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 oz-equivalents Grains, 1 oz-equivalents Meat & Beans, 1/2 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Pete's SW Bean Salad

Pete's SW Bean Salad

1 can dark red kidney beans ( drained and rinsed )
1 can blackeye peas ( drained and rinsed )
1 can black beans ( Goya or whatever ) ( drained and rinsed )
2 cans kernel corn ( drained and rinsed )
4-5 stalks celery ( chopped )
1 small to medium red onion ( chopped )
2 Roma Tomatoes ( chopped )
2 fresh jalepenos pepper ( seeded and chopped )
2 habanero peppers ( seeded and chopped )
1 red, green, or yellow pepper ( chopped )
Garlic ( either powder or 1 clove fresh finely minced )
1/3 cup of Olive Oil.
1/4 cup Apple Cider Vinegar
1/2 to 1 lime juice ( fresh squeezed )
Salt and Pepper

This recipe is very forgiving -- if you are fond of a certain
bean then sub what you are not so fond of with it. -- :)
If you like a more mild taste then cut down on the vinegar ect.

** Make sure that you use gloves when cutting the peppers if
you are not used to them.

Serving size... well it depends on how much you like beans.. :)

Slow Cooker Pineapple Ham Bean Pot

* Exported from MasterCook *

Slow Cooker Pineapple Ham Bean Pot

Recipe By :Natalie Haughton
Serving Size : 8 Preparation Time :0:15
Categories : Crockpot Pasta/Grains/Rice/Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 7/8 pounds canned pinto beans -- rinsed and drained
1 pound canned black beans -- rinsed and drained
1 pound canned Texas style barbecue beans -- undrained
1 1/4 pounds unsweetened pineapple chunks -- drained
1/3 cup barbecue sauce
2 tablespoons prepared mustard
1 onions -- chopped
1 green bell pepper -- seeded and chopped
1 pound cooked turkey ham -- cut into 3/4 inch cubes
2 tablespoons red wine vinegar

Combine first 9 ingredients in an electric slow cooker on low heat. Mix
gently. Cover and cook 5-1/2 to 6 hours. Stir in vinegar and pepper to
taste before serving.
Cuisine:
"American"
Source:
"The Best Slow Cooker Cookbook Ever"
S(Internet address):
"http://www.bigoven.com/94991-Ham-and-Pineapple-Bean-Pot-recipe.html

"
Copyright:
"William Morrow Cookbooks (September 29, 1995)"
Yield:
"8 cups"
T(Cooking Time:):
"6:00"

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 327 Calories; 5g Fat (13.5% calories
from fat); 23g Protein; 50g Carbohydrate; 11g Dietary Fiber; 36mg
Cholesterol; 1551mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2
Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.