beans

Four Bean Chili

This is THE BEST comfort food, no guilt required. We make this in big batches (double or even triple the recipe) and freeze some so that we always have it on hand through the winter months. 

 
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What You'll Need:

2 Tbsp olive oil

1 large onion, minced
2 cloves garlic, minced

2 jalapeno peppers, minced
2 tsp cider vinegar
1 15-oz can tomato sauce
1 15-oz can chopped tomatoes
4 cans beans, any variety, rinsed and drained*

1 can filtered water (just use an empty bean can, obvi)


2 Tbsp chili powder
2 tsp cumin
2 tsp oregano

1 tsp sea salt
1/2 c local honey


Saute onion and garlic in olive oil until aromatic. 

Add remaining ingredients, bring to a low simmer.

Cover and cook on low for at least 30 minutes to allow the flavors to marry.


Serves 6. Perfect topped with a light sprinkle of raw cheese, a dollop of sour cream or plain Greek yogurt.

Moroccan Bean and Chickpea Salad

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A refreshing twist on a tradition bean salad, loaded with fresh herbs. 

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What You'll Need:

1 clove garlic, minced
1 tsp sea salt
1/2 c olive oil
juice of 1 lemon
1 tbsp. cumin
1/4 tsp cinnamon

2 cans kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 c diced carrot
1 1/2 c chopped fresh parsley
1/2 c chopped fresh mint

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Wisk ingredients from section 1 in a small bowl. Prepare ingredients from section 2. Toss with dressing. The bomb.

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Serves 6 as a main, 10 as a side. Recipe modified from an old issue of Eating Well magazine.