Cowboy Cavier

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:

  1. Follow the directions on the package for cooking black beans and black-eyed peas.
  2. Combine olive oil, white wine vinegar, lime juice, sugar, and spices and whisk together
  3. Add the remaining ingredients to the mixture and slowly combine until fully combined.
  4. Refrigerate for 2 hours then serve.

Red Kidney Bean & Quinoa Salad

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:

  1. Follow the directions on the package for red kidney beans and lentils.
  2. Set both aside and allow to cool.
  3. Rinse quinoa under cold water.
  4. Add water and quinoa to the pot and boil for 9-11 minutes, stirring occasionally.
  5. Once cooked, remove the quinoa and place in a bowl to cool.
  6. Combine cooked beans and quinoa once both are cooled.
  7. Add bell pepper, corn, red onion, avocado, garlic, and cilantro, and refrigerate.
  8. In a separate bowl, combine olive oil, lime juice, salt, and chili powder.
  9. Drizzle dressing over the salad.

Vegan Lentil Chili

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:

  1. Follow the directions on the bags for beans and lentils.
  2. Chop onions and bell pepper.
  3. Sauté onions and pepper in a large pot with olive oil until soft.
  4. Add seasonings and garlic and stir for 1-2 minutes.
  5. Add tomatoes, broth, beans, and lentils and stir.
  6. Adjust heat so broth begins to boil.
  7. Then lower the heat and allow the chili to simmer in a pot covered.
  8. Cook for around 30 minutes or until beans are tender, stirring occasionally.
  9. Add salt and pepper to taste.

Taquitos

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:

  1. Follow the directions for beans on the package.
  2. Preheat oven to 400 degrees.
  3. In a blender or food processor, combine beans, corn, onions, cilantro, lime juice, and seasonings until smooth.
  4. Spread 2-3 tablespoons of bean mixture onto each tortilla and add cheese on top.
  5. Fold tightly and brush with olive oil.
  6. Bake in the oven for 10-12 minutes or until brown.

Vegetarian Chili

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:

  1. Cook beans in chicken stock and slightly shorter than the directions, so the beans are only mildly soft
  2. Cook protein over the stove until brown
  3. Sauté veggies in olive oil and a pinch of salt.
  4. Add all of the ingredients to an extra-large slow cooker
  5. Cook on low for 8 hours

Slow Cooker Pinto Bean Soup

Ingredients:

  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes 
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil

Instructions:

  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.

Black Bean Hummus

Ingredients:

  • 1 ½ cups of cooked black beans
  • 1 clove of minced garlic
  • Fresh cilantro
  • 2 tbsp olive oil
  • 2 tbsp of lime juice
  • 2 tbsp of tahini
  • ½ tsp of cumin
  • ½ tsp of chili powder
  • ½ tsp of salt

Instructions:

  1. In a food processor or blender, blend juice, olive oil, garlic, and seasonings.
  2. Once mixed, add beans and process until fully blended.
  3. Top with cilantro.
  4. Serve with pita, chips, or veggies.

Navy Bean Cheesecake

Ingredients:

  • 2 cups Dixie Lily navy beans, cooked
  • 3 eggs
  • 3/4 cup brown sugar
  • 1 1/2 6 oz containers of vanilla yogurt
  • 1 1/2 teaspoons vanilla extract
  • dash of salt

Topping:

  • 1-2 cups of fresh fruit of your choice
  • 1/2 cup lime juice
  • 1 1/2 tablespoon brown sugar
  • whipped cream

Instructions:

  1. Preheat oven to 325º
  2. Using an electric mixer, combine beans, brown sugar, yogurt, salt and eggs- one at a time.
  3. Pour into 5-6 oven safe bowls and bake for 30 minutes.

Topping:

  1. In a saucepan over low heat, combine fruit, sugar, and lime juice and let cook about 5 min.
  2. Let cool
  3. Top cheesecake with whipped topping, fruit mixture and extra fruit if desired and serve.

Black Bean Fudge Brownies

Ingredients:

  • 1 1/2 cups cooked China Doll black beans
  • 6 large eggs
  • 6 tablespoons oil (canola or sunflower)
  • 2 teaspoons vanilla
  • 1/2 cup unsweetened cocoa powder
  • 1 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon finely ground or instant coffee
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped nuts

Instructions:

  1. Preheat oven to 350º and prep baking pan (grease and line with parchment paper).
  2. Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
  3. In a separate bowl, combine cocoa powder, sugar, baking powder, salt and coffee.
  4. Add dry ingredients to the wet ingredients, then stir in chocolate chips.
  5. Pour batter into prepared pan and bake for 30-40 minutes or until edges are visibly cooked and the center doesn’t jiggle when you shake the pan (a slight jiggle is fine, as brownies will firm up as brownies cool).

Lima Cheese Casserole

Submitted By: Tom Allen
Created By: Anne Allen

Ingredients:

  • 1 1/2 cups China Doll Baby Lima Beans
  • Warm Water
  • 1/2 teaspoon salt
  • 1/2 cup Chopped Onions
  • 2 tablespoons Shortening
  • 1 1/4 cup Cooked Tomatoes
  • 1 teaspoon Chilli Powder
  • 1 1/2 cups Shredded Cheddar Cheese

Preparation Instructions

Wash and cook beans with salt in warm water till tender. Drain.
Brown onions in hot shortening. Add tomatoes, chilli powder and salt. Cook till slightly thick.
Place alternate layers of beans, tomato sauce and cheese in a greased casserole dish.
Bake at 350 degrees for 30 minutes