Posts in : Ingredients kidney beans

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  Moroccan Potato Bean Soup

  
  
  • Posted by elimam
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  Moroccan Potato Bean Soup
  

  

  Course

  soup

  Cuisine

  Moroccan

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  
  Ingredients

  • 6 cups water
  • 1 can kidney beans
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 onions chopped
  • 2 potatoes peeled and cubed
  • 3 tablespoons chicken bouillon powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 teaspoons curry powder
  • 2 tablespoons soy sauce
  • 1/2 cup whole milk
  • 1/2 cup half-and-half
  • 1/2 cup dry potato flakes
  • 1/4 cup chopped green onions

  Course soup Cuisine Moroccan Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 6 cups water 1 can kidney beans 3 tablespoons Extra Virgin Olive Oil 2 onions chopped 2 potatoes peeled and cubed 3 tablespoons chicken bouillon powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon cayenne pepper (optional) 2 teaspoons curry powder 2 tablespoons soy sauce 1/2 cup whole milk 1/2 cup half-and-half 1/2 cup dry potato flakes 1/4 cup chopped green onions

  
  Instructions

  1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
     

  2. In a frying pan, sautéed onions in olive oil until lightly brown.

  3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
     

  4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.

  
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• 

  Mexican Bean Salad

  
  
  • Posted by elimam
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  Mexican Bean Salad

  

  Course

  salad

  Cuisine

  Mexican

  Prep Time

  15 minutes

  Cook Time

  75 minutes

  Servings

  servings

  Ingredients

  • 1 can black beans rinsed and drained
  • 1 can kidney beans drained
  • 1 can cannellini beans drained and rinsed
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 package frozen corn kernels
  • 1 red onion chopped
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lemon juice
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 1 clove crushed garlic
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground black pepper
  • 1 dash hot pepper sauce
  • 1/2 tablespoon chili powder

  Course salad Cuisine Mexican Prep Time 15 minutes Cook Time 75 minutes Servings servings Ingredients 1 can black beans rinsed and drained 1 can kidney beans drained 1 can cannellini beans drained and rinsed 1 green bell pepper chopped 1 red bell pepper chopped 1 package frozen corn kernels 1 red onion chopped 1/2 cup Extra Virgin Olive Oil 1/2 cup red wine vinegar 2 tablespoons fresh lime juice 1 tablespoon lemon juice 2 tablespoons white sugar 1 tablespoon salt 1 clove crushed garlic 1/4 cup chopped fresh cilantro 1/2 tablespoon ground cumin 1/2 tablespoon ground black pepper 1 dash hot pepper sauce 1/2 tablespoon chili powder

  Instructions

  1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
  2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
  3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

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