Ingredients:
- 1 bag of China Doll red kidney beans
- 1 cup of China Doll white rice (optional)
- 2 tbsp of vegetable oil
- 1 15 oz can of coconut milk
- 2 medium onions
- 4 pureed medium tomatoes or 1 15 oz can of crushed tomatoes
- 2 cloves of garlic
- 2 tbsp of grated ginger
- 2 tbsp of cilantro
- 1 tbsp of garam masala
- ½ tsp of cumin (optional)
- ½ tsp of turmeric (optional)
- 1 tsp of red chili powder or red pepper flakes
- ¾ tsp of salt
Instructions:
- Follow directions on package for kidney beans and rice (if desired)
- Chop onion and grate ginger
- Heat oil in a large pot and saute onion, garlic, ginger, and garam masala over medium/high heat
- Cook for 3-5 minutes
- Add tomatoes, beans, and coconut milk to pot
- Bring pot to simmer and let cook for 10-12 minutes
- Add seasonings and top with cilantro
- Serve warm or over rice
Ingredients:
- 1 bag of China Doll baby lima beans
- 3 tbsp of lemon juice
- 2 tbsp of olive oil
- 2 cloves of garlic
- ¼ cup of chopped basil
- 2 tbsp of tahini
- ½ tsp of salt
- ¼ tsp of pepper
Instructions:
- Follow directions on bag for beans
- Keep ⅓ of the cooking liquid and save for later
- Add all ingredients to food processor and blend until smooth
- If needed, add reserved cooking liquid to thin mixture
- Serve with pita, crackers, or veggies
Ingredients:
- 1 bag of Dixie Lily black eyed peas
- ⅓ cup of cilantro
- 1 large tomato
- 1 bell pepper
- ½ of a red onion
- 1 jalapeño (optional)
- ¼ cup of rice vinegar or italian dressing
- Salt
- Pepper
Instructions:
- Follow directions on bag for peas
- Cut tomato, pepper, onion, and jalapeño.
- Add cooked peas, chopped vegetables, and cilantro to a bowl and combine.
- Add vinegar or Italian dressing into mixture.
- Add salt and pepper to taste.
- Toss salad and serve cold.
Ingredients:
- 1 tbsp. of olive oil
- 1 bag of China Doll black beans
- 1 can of yellow corn
- 8 large flour tortillas
- 2 cups of shredded cheese
- 1 ½ cups of enchilada sauce
- 1 medium yellow onion
- 2 cloves of garlic
- 1 tsp of chili powder
- 1 tsp of cumin
- ⅓ tsp of oregano
- ½ tsp of salt
- ¼ cup of cilantro
Instructions:
- Follow the directions on the bag for black beans
- Preheat oven to 350 degrees.
- Cook onions and garlic in olive oil over medium-high heat in a saucepan until the onion begins to brown
- Add corn, cooked beans, and seasonings to a saucepan and stir until well combined.
- Add ½ cup of enchilada sauce, mix well, and remove from heat.
- Pour ½ cup of enchilada sauce into a 13×9 baking dish
- Heat tortillas in the microwave for 30 seconds until each is warm
- Fill each tortilla with a bean and corn mixture
- Add 1 cup of shredded cheese on top of the mixture
- Roll each tortilla tightly and place into the pan, seam side facing down
- Pour the remaining enchilada sauce and cheese on top of the enchiladas
- Bake for 25 minutes or until the cheese has fully melted
- Let cool for 5 minutes then garnish with cilantro
Ingredients:
- 1 bag of China Doll black beans
- ½ cup of corn
- 1 small red onion
- 2 cloves of garlic
- ½ cup of breadcrumbs
- 1 tsp of olive oil
- 1 ½ tsp of chili powder
- ¼ tsp of paprika
- ½ tsp of garlic powder
- 1 tsp of oregano
- 1 tsp of basil
- 2 tbsp of sauce of choice (ketchup, chipotle, mayo, BBQ, etc.)
Instructions:
With Blender
- Follow the directions on the bag for beans
- Preheat oven to 375 degrees
- Chop onion
- Saute garlic and onion in olive oil over medium-high heat
- Remove from stove
- Add all ingredients except for beans and corn to the food processor and blend or add beans to a large bowl and mash with a potato masher
- Add black beans and pulse, leaving some chunks of beans and corn
- Remove from processor and form into patties
- Bake patties on each side for 20 minutes
- Serve on buns with desired toppings
Hand Mix
- Follow the directions on the bag for beans
- Preheat oven to 375 degrees
- Chop onion
- Saute garlic and onion in olive oil over medium-high heat
- Remove from stove
- Add beans to a large bowl and mash with a potato masher, leaving some chunks
- Add all other ingredients to the bowl and mix well
- Form mixture into patties
- Bake patties on each side for 20 minutes
- Serve on buns with desired toppings
Ingredients:
- ½ cup olive oil
- 1 cup of cooked black beans
- 1 cup of cooked black eyed peas
- 1 ½ cups of sweet corn
- 1 medium red onion
- 2 medium tomatoes
- ½ cup of chopped bell pepper
- ⅓ cup of chopped cilantro
- ¼ cup of lime juice
- 1 teaspoon of salt
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of sugar
- ⅓ cup of white wine vinegar
Instructions:
- Follow the directions on the package for cooking black beans and black-eyed peas.
- Combine olive oil, white wine vinegar, lime juice, sugar, and spices and whisk together
- Add the remaining ingredients to the mixture and slowly combine until fully combined.
- Refrigerate for 2 hours then serve.
Primary Ingredients:
- 1 ½ cups of quinoa
- 1 ½ cup of cooked red kidney beans
- 1 ½ cup of lentils
- 1 can of corn
- 1 chopped red bell pepper
- ½ a small chopped red onion
- 1 chopped avocado
- 3 cups water
- 2 cloves of minced garlic
- ¼ cup of chopped cilantro
Dressing Ingredients:
- 2 tsp of olive oil
- ¼ cup of lime juice
- ½ tsp of salt
- ½ tsp of chili powder
Instructions:
- Follow the directions on the package for red kidney beans and lentils.
- Set both aside and allow to cool.
- Rinse quinoa under cold water.
- Add water and quinoa to the pot and boil for 9-11 minutes, stirring occasionally.
- Once cooked, remove the quinoa and place in a bowl to cool.
- Combine cooked beans and quinoa once both are cooled.
- Add bell pepper, corn, red onion, avocado, garlic, and cilantro, and refrigerate.
- In a separate bowl, combine olive oil, lime juice, salt, and chili powder.
- Drizzle dressing over the salad.
Ingredients:
- 1 cup of lentils
- 1 cup of black beans
- 1 cup of kidney beans
- 1 chopped bell pepper
- 1 medium onion
- 3 cloves of minced garlic
- 1 can of diced tomatoes
- 4 cups of broth
- 1 tablespoon of chili powder
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- ¼ teaspoon of black pepper
- Olive oil
Instructions:
- Follow the directions on the bags for beans and lentils.
- Chop onions and bell pepper.
- Sauté onions and pepper in a large pot with olive oil until soft.
- Add seasonings and garlic and stir for 1-2 minutes.
- Add tomatoes, broth, beans, and lentils and stir.
- Adjust heat so broth begins to boil.
- Then lower the heat and allow the chili to simmer in a pot covered.
- Cook for around 30 minutes or until beans are tender, stirring occasionally.
- Add salt and pepper to taste.
Ingredients:
- 10 corn tortillas
- ¼ cup of cilantro
- ½ cup of sweet corn
- ¼ cup of chopped yellow onions
- 1 tablespoon of lime juice
- ½ cup of shredded cheese of your choice
- 1 cup of cooked black beans
- Garlic powder
- Salt
- 1 tsp of chili powder
- Olive oil
Instructions:
- Follow the directions for beans on the package.
- Preheat oven to 400 degrees.
- In a blender or food processor, combine beans, corn, onions, cilantro, lime juice, and seasonings until smooth.
- Spread 2-3 tablespoons of bean mixture onto each tortilla and add cheese on top.
- Fold tightly and brush with olive oil.
- Bake in the oven for 10-12 minutes or until brown.
Ingredients:
- 2 lbs. of plant-based ground beef
- 1 ½ pounds of plant-based sausage
- 6 – 8 Cloves of garlic minced
- 1 can of corn
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 white onion diced
- 2 jalapenos minced
- 1 (6 oz.) can of tomato paste
- 2 Cans Rotel tomatoes
- 1 (28 oz.) can of crushed tomatoes
- ½ Lb. cooked China Doll or Dixie Lily kidney beans
- ½ Lb. cooked China Doll or Dixie Lily black beans
- 1 (12 oz.) bottle of Bud Light or another pilsner
- 4 bay leaves
- 2 tablespoons of cumin
- 4 tablespoons of chili powder
- ½ teaspoon of cayenne pepper
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- 3 teaspoons of creole seasoning
- 3 Tablespoons oregano
Instructions:
- Cook beans in chicken stock and slightly shorter than the directions, so the beans are only mildly soft
- Cook protein over the stove until brown
- Sauté veggies in olive oil and a pinch of salt.
- Add all of the ingredients to an extra-large slow cooker
- Cook on low for 8 hours
