Impressive Bean Recipes Needed to Boost Your Health!: Eat Right and Well with This Perfect Bean Cookbook

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Impressive Bean Recipes Needed to Boost Your Health! Eat Right and Well with This Perfect Bean Cookbook

BY: Alicia T. White Copyright © 2022 Alicia T. White. All Rights Reserved.

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Table of Contents Introduction 1. Spiced Garlic Shrimp and White Beans 2. White Bean and Parmesan Soup 3. Clams in White Bean Sauce 4. White Beans and Sausage 5. Garbanzo Bean Chocolate Cake 6. Lentil Soup 7. Corn and Black Bean Quesadillas 8. Squash and Bean Minestrone 9. Mexican Bean Salad 10. Kidney Bean Curry 11. Black Bean Veggie Burgers 12. Mediterranean Bean Salad 13. Verde Chicken and Bean Soup 14. Navy Bean and Escarole Stew 15. Easy Black Bean Burritos 16. Skillet Shrimp and Cannellini Beans 17. Chicken and Chorizo Chili 18. Baked Beans with Bacon and Breadcrumbs

19. Pinto Bean and Ham Torta 20. Sausage and Bean Pasta 21. Black Bean and Salsa Soup 22. Bean and Grain Stew 23. Chicken and Bean Chili 24. Mexican Beef Soup with Beans 25. Louisiana Red Beans and Rice Author's Note About the Author

Introduction

While shopping, I've noticed that many people avoid the shelves containing beans, which makes me wonder why! I can understand why some people complain about being gassy after eating beans. That is entirely understandable! But I don't understand how people can say they don't like cooking beans because they're boring. I can't believe this because I enjoy eating beans at any opportunity. It's not that I need to boost my health with beans, but because I've discovered various exciting ways to experiment with beans in my kitchen. And that is precisely the eating habit I want to instill in you through this recipe book. At the end of this recipe book, I want you to be able to say, "I love and

enjoy eating beans," from the bottom of your heart, not because you're looking for nutrients. This recipe book will make you love beans for reasons other than just eating them because your dietitian says so. This recipe book will teach you how to cook and eat beans without getting bored. This recipe book will have you eating beans every day for the rest of the month!!! So, are you ready to make beans your favorite food this month? Then, let's get started with the delectable Spiced Garlic Shrimp and White Beans! This meal will leave you wanting more and more beans! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

1. Spiced Garlic Shrimp and White Beans

Yield: 4 servings Cooking Time: 25 minutes List of Ingredients: 6 tablespoons extra virgin olive oil 3 cloves of garlic, minced 2 cayenne peppers 1 bay leaf 1 ¼ cup of tomato, chopped Dash of salt and black pepper 1 tablespoon of tomato paste 2, 14-ounce cans of white beans, drained 1 cup of low sodium chicken broth 1 pound of shrimp, peeled 1 teaspoon of masala

½ teaspoon of powdered cayenne pepper 2 tablespoons of flat-leaf parsley, chopped OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III.

Preheat the oven to broil. In a skillet set over medium heat, add 2 tablespoons of olive oil. Add 1 clove of minced garlic, the cayenne peppers, and bay leaf. Stir gently to mix.

IV.

Cook for 1 minute or until fragrant. Add in the chopped tomato. Season with a dash of salt and black pepper. Cook for 5 minutes. Add in the tomato paste.

V. VI. VII.

Cook for 3 to 4 minutes or until caramelized. Add in the drained white beans and low-sodium chicken stock. Allow it to come to a simmer.

VIII.

Cook for 4 to 5 minutes or until thick in consistency. Season with a dash of salt and black pepper.

IX.

Add the remaining cloves of minced garlic, 2 tablespoons of olive oil, peeled shrimp, powdered chili, and masala. X. Season with a dash of salt and black pepper. Toss well to mix. Sprinkle over the top of the beans. XI. Transfer into the oven to broil for 3 minutes or until golden. XII. Drizzle the remaining 2 tablespoons of olive oil over the top. XIII. Serve with a garnish of chopped parsley.  

2. White Bean and Parmesan Soup

Yield: 10 servings Cooking Time: 15 minutes List of Ingredients: 1 tablespoon of extra virgin olive oil 1 yellow onion, chopped 6 to 8 cloves of garlic, minced 6 cups of vegetable broth 1, 15-ounce, can of tomatoes, drained and chopped 1 teaspoon of white sugar ¾ and ½ 2 cups of grated Parmesan cheese 1 tablespoon of Italian seasoning 1 teaspoon of salt ½ teaspoon of black pepper 4, 15-ounce cans of white beans, drained 4 cups of baby spinach

3 tablespoons of flat-leaf parsley, chopped OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III. IV.

Pour the olive oil into a saucepan set over medium to high heat. Add in the yellow onion and minced garlic. Cook for 5 minutes or until soft. Add the vegetable broth, chopped tomatoes, white sugar, ¾ teaspoon of grated Parmesan cheese, and Italian seasoning.

V. VI. VII.

Season with a dash of salt and black pepper. Stir well to mix. Allow it to a boil. Lower the heat to low. Cook for 5 minutes.

VIII. IX.

Add in the white beans and baby spinach. Stir well to mix. Cook for 2 minutes or until wilted. Add in the chopped parsley. Season with a dash of salt and black

X.

pepper. Remove from heat. Serve with a topping of the remaining grated Parmesan cheese.

 

3. Clams in White Bean Sauce

Yield: 4 servings Cooking Time: 15 minutes List of Ingredients: 1, 15-ounce, can of baby lima beans, rinsed ¼ cup of extra virgin olive oil, extra for drizzling Dash of salt and black pepper 1 fennel bulb 3 cloves of garlic 1 sprig of rosemary 1 lemon juice and zest 1 handful of parsley leaves, chopped 36 littleneck clams, scrubbed 4 slices of country bread, toasted OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions:

I. II. III.

VII.

Add the beans and a drizzle of olive oil to a bowl. Season with a dash of salt and black pepper. Toss well to mix. Add the chopped fennel bulb, garlic, and rosemary sprig to a pot set over medium heat. Cook for 5 minutes. Add in the clams and lemon zest in a separate pot set over medium to high heat. Cook for 5 to 8 minutes or until the clams begin to open on their own. Toss out the clams that do not open on their own. Add in the beans

VIII.

and 1 cup of water. Stir gently to mix. Add in half of the chopped parsley. Stir well to mix.

IV. V. VI.

IX. X.

Add in the remaining fennel and lemon juice. Stir well to mix. Drizzle extra olive oil over the top. Serve immediately with the toasted country bread.

4. White Beans and Sausage

Yield: 6 servings Cooking Time: 4 hours and 30 minutes List of Ingredients: ¾ pound of Kielbasa 2 cups of low sodium chicken broth 2 cloves of garlic, minced 1 teaspoon of dried oregano 1 tablespoon of extra virgin olive oil 2 cups of cannellini beans, dried and rinsed 2 tomatoes, chopped 6 cups of baby spinach leaves Dash of black pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

Place the beans in a bowl.

II. III. IV. V.

Store overnight and let it soak, covered with water. Drain and thoroughly rinse the beans the following day. Place in a slow cooker. In a skillet set over medium to high heat, add the Kielbasa. Cook for 3 to 5 minutes or until browned. Transfer into the slow cooker. VI. Add the minced garlic, olive oil, chopped tomatoes, dash of black pepper, and low-sodium chicken broth to the slow cooker. Stir gently to mix. VII. Cover and cook on the lowest setting for 4 hours. VIII. Add in the baby spinach leaves. Continue to cook for 10 minutes or IX.

until the spinach is wilted. Serve immediately.

5. Garbanzo Bean Chocolate Cake

Yield: 12 servings Cooking Time: 1 hour and 10 minutes List of Ingredients: 1 ½ cups of semisweet chocolate chips 1, 19-ounce, can of garbanzo beans, rinsed 4 eggs ¾ cup of white sugar ½ teaspoon of baking powder 1 tablespoon of powdered sugar for dusting OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II.

Heat the oven to 350 degrees. Grease a round cake pan with cooking spray. In a bowl, add the chocolate chips.

III. IV.

Cook in the microwave for 2 minutes or until melted. Add the garbanzo beans and eggs to the bowl of a food processor. Pulse on the highest setting until smooth in consistency. Add in the white sugar and baking powder. V. Continue to pulse until mixed. VI. Add in the melted chocolate and continue to pulse until smooth in consistency. VII. Pour the mixtures into the cake pan. VIII. Place into the oven to bake for 40 minutes or until thoroughly baked. IX.

Remove and let it cool for 10 to 15 minutes. Transfer onto a serving plate.

X. XI.

Dust the top of the cake with powdered sugar. Slice and serve.

 

6. Lentil Soup

Yield: 6 servings Cooking Time: 1 hour and 10 minutes List of Ingredients: 1 onion, chopped ¼ cup of extra virgin olive oil 2 carrots, chopped 2 stalks of celery, sliced 2 cloves of garlic, minced 1 teaspoon of oregano 1 bay leaf 1 teaspoon of basil 1, 14.5-ounce, can of tomatoes, crushed 2 cups of dried lentils 8 cups of water

½ cup of spinach, sliced 2 tablespoons of vinegar Dash of salt and black pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III.

In a soup pot, pour in the olive oil. Add in the diced carrots, sliced celery, and onion. Cook the ingredients until they become soft for 5 minutes.

IV.

Add minced garlic, bay leaf, dried oregano, and basil. Stir well to mix. Continue to cook for 2 minutes. Add in the dried lentils, some water, and crushed tomatoes. Stir well

V. VI.

to mix. Allow it to come to a boil and lower the heat to low. Cook for 1 hour and add in the sliced spinach. Continue to cook for 1 to 2 minutes or until wilted.

VII.

Add vinegar and season with a dash of salt and black pepper. Remove from heat.

VIII.

Serve immediately.

7. Corn and Black Bean Quesadillas

Yield: 8 servings Cooking Time: 40 minutes List of Ingredients: 2 teaspoons of extra virgin olive oil 3 tablespoons of onion, chopped 1, 15.5-ounce, can of black beans, drained 1, 10-ounce, can of whole kernel corn, drained 1 tablespoon of light brown sugar ¼ cup of mild salsa ¼ teaspoon of crushed red pepper flakes 2 tablespoons of butter, evenly divided 8, 8-inch flour tortillas 1 ½ cups of Monterey jack cheese, shredded and evenly divided OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III. IV. V.

Add the olive oil and onion to a saucepan set on medium heat. Cook the onion for approximately 5 minutes until smooth. Add in the black beans and whole kernel corn. Stir well to mix. Combine white sugar, mild salsa, and red pepper flakes in a mixing bowl. To mix, combine everything thoroughly. Cook for 3 minutes or until hot.

VI.

In a skillet set over medium heat, add 2 tablespoons of butter. Add a tortilla to the skillet and sprinkle the shredded Monterey jack cheese onto each tortilla.

VII. VIII.

Pour the bean mix over the cheese. Top off with a second tortilla. Cook for 2 to 3 minutes or until golden. Flip and continue to cook for an additional 3 minutes.

IX. X.

Transfer onto a plate. Serve immediately.

8. Squash and Bean Minestrone

Yield: 12 servings Cooking Time: 55 minutes List of Ingredients: 2 ham hocks, smoked 1 pound of dried navy beans ¼ cup + 2 tablespoons of extra virgin olive oil, extra for drizzling 1 onion, chopped 2 leeks, chopped 2 stalks of celery, chopped 2 cloves of garlic, chopped Dash of salt and black pepper 1 butternut squash, peeled and cut into pieces 1 pound of green beans, trimmed and cut into pieces 8 cups of low-sodium chicken broth 1 pound of small shell pasta 1 cup of flat-leaf parsley, chopped and evenly divided

2 bunches of flat leaf spinach, stems removed OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III. IV. V. VI.

Remove the meat from the ham hocks and cut it into pieces. Set this meat aside. In a pot set over medium to high heat, add the ham hick bones and navy beans. Cover by 2 inches with water. Allow it to come to a boil and lower the heat to low. Cook for 5 minutes. Remove from heat and set aside to rest for 1 hour. In a separate pot set over low to medium heat, add ¼ cup of olive oil. Add meat from the ham hocks, onion, chopped leeks, sliced celery, and diced garlic.

VII.

Season with a dash of salt and black pepper. Cook for 20 minutes or until soft.

VIII.

Add in the butternut squash, green beans, navy beans, chicken broth, and ham hock bones. Allow it to come to a simmer. Lower the heat to low. Cook for 1 ½ to 2 hours or until the beans are soft. Prepare the small shell pasta according to the directions on the package until soft. Drain and transfer into a bowl. Pour 2 tablespoons of olive oil and ¼ cup of chopped parsley into

IX. X. XI.

the bowl. Toss well to mix. XII. Toss out the ham hocks. XIII. Add in the spinach and ¾ cup of chopped parsley. Stir well to mix. XIV. Add the pasta to the serving bowl. XV. Pour the soup over the top and drizzle extra olive oil over the top. XVI.

Serve with a garnish of parsley.

9. Mexican Bean Salad

Yield: 8 servings Cooking Time: 1 hour and 15 minutes List of Ingredients: 1, 15-ounce, can of black beans, drained 1, 15-ounce, can of kidney beans, drained 1, 15-ounce, can of cannellini beans, drained 1 green bell pepper, diced and seeds removed 1, 10-ounce pack of corn kernels 1 red bell pepper, diced and seeds removed 1 red onion, chopped ½ cup of extra virgin olive oil ½ cup of red wine vinegar 2 tablespoons of lemon juice 1 tablespoon of lime juice 2 tablespoons of white sugar 1 teaspoon of salt

1 clove of garlic, minced ¼ cup of cilantro, chopped ½ tablespoon of powdered cumin ½ tablespoon of black pepper Dash of hot sauce ½ teaspoon of powdered chili OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II.

Add the bowl of black beans, kidney beans, cannellini beans, red onion, corn kernels, and red and green bell peppers. Stir well to mix. Add the olive oil, red vinegar, lemon juice, white sugar, a dash of

III.

salt, minced garlic, chopped cilantro, powdered cumin, and black pepper in a separate bowl. Season with powdered chili and dashes of hot sauce. Whisk to mix.

IV. V.

Pour the dressing over the beans and toss well to coat. Cover and set it into the fridge to chill for 1 hour.

VI.

Serve.

 

10. Kidney Bean Curry

Yield: 8 servings Cooking Time: 1 hour and 10 minutes List of Ingredients: 2 cups of red kidney beans 1 onion, chopped 4 cloves of garlic, chopped 1, 2-inch piece of ginger, chopped 2 tablespoons of vegetable oil 2 teaspoons of ghee 2 dried red chile peppers, chopped 1 teaspoon of cumin seeds 6 cloves, whole 1 teaspoon of powdered turmeric 1 teaspoon of powdered cumin 1 teaspoon of powdered coriander 2 tomatoes, chopped

2 cups of water 1 teaspoon of white sugar Dash of salt 2 teaspoons of garam masala 1 teaspoon of powdered red pepper OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

In a bowl, add the red kidney beans. Cover with water and set aside

II.

to soak for 8 hours. Drain and rinse under water. Add the vegetable oil and ghee to a pressure cooker set to medium heat. Add in the chile peppers, cumin seeds, and whole cloves.

III.

Cook for approximately 1 minute, and add the onion, chopped ginger, and minced garlic to a mortar and pestle. Grind until pastelike in consistency.

IV. V.

Add into the pressure cooker and mix well to combine. Cook for 1 to 2 minutes or until golden.

VI. VII.

Season with powdered turmeric, cumin, and coriander. Add in the tomatoes and cook for 5 to 10 minutes or until the tomatoes are soft. VIII. Add in the kidney beans and cover with water. Add in the white sugar and dashes of salt. IX. Cover and cook for 40 minutes. Lower the heat to low and continue to cook for an additional 10 to 15 minutes. X. XI. XII.

Allow the pressure to release slowly. Add in the garam masala and powdered red pepper. Stir well to mix. Serve immediately with a garnish of chopped cilantro.

11. Black Bean Veggie Burgers

Yield: 4 servings Cooking Time: 35 minutes List of Ingredients: 1, 16-ounce, can of black beans, drained ½ of green bell pepper, seeds removed and diced ½ of an onion, sliced into wedges 3 cloves of garlic, peeled 1 egg 1 teaspoon of Thai chili sauce 1 tablespoon of powdered chili 1 tablespoon of powdered cumin ½ cup of breadcrumbs OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

Preheat the oven to 375 degrees. Grease a baking sheet with oil.

II. III. IV. V. VI.

Add the black beans into a bowl and mash well until thick in consistency. Add the onion wedges, green bell pepper, and peeled garlic to a food blender. Pulse on the highest setting until chopped. Transfer into the bowl with the black beans and stir well to mix. Add the egg, powdered chili, cumin, and Thai sauce to a separate bowl. Stir well to mix. Add into the black bean mix and stir well to mix. Add in the breadcrumbs and stir well until the mixture holds together.

VII.

Divide the bean mix into 4 patties. Transfer onto the greased baking sheet.

VIII.

Place into the oven to bake for 10 minutes. Flip and continue to bake for an additional 10 minutes. Remove and serve with your favorite toppings.

IX.

12. Mediterranean Bean Salad

Yield: 6 servings Cooking Time: 1 hour and 5 minutes List of Ingredients: 1, 19-ounce, can of white kidney beans, drained 1, 14-ounce, can of artichoke hearts, drained and cut into quarters 1 cup of cherry tomatoes, cut into halves ½ cup of Italian cheese blend, shredded ½ cup of black olives pits removed ¼ cup of red onions, diced 2 tablespoons of parsley, chopped 1/3 cup of sun-dried tomato dressing for drizzling OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

Add the drained white kidney beans, artichoke heart, cherry tomato, Italian cheese, black olives, chopped red onions, and chopped parsley to a bowl. Toss well to mix.

II. III. IV.

Drizzle the dressing over the top and toss to coat. Cover and set into the fridge to chill for 1 hour. Serve.

13. Verde Chicken and Bean Soup

Yield: 8 servings Cooking Time: 40 minutes List of Ingredients: 2 tablespoons of extra virgin olive oil 1 cup of sweet onion, chopped 1 teaspoon of dried cilantro ½ teaspoon of powdered cumin ½ teaspoon of salt ½ teaspoon of black pepper 16-ounce of salsa verde 1, 15-ounce, can of cannellini beans 4 cups of chicken, cooked and shredded 32-ounce of low-sodium chicken broth Sour cream, for garnish Cilantro, chopped and for garnish Green onions, thinly sliced and for garnish

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III. IV.

In a saucepan set over medium heat, add the olive oil. Add in the chopped sweet onion. Cook for 5 minutes or until soft Add in the powdered cumin and chopped cilantro. Season with a dash of salt and black pepper. Cook for 1 minute or until fragrant. Add in the salsa verde. Allow it to come to a simmer. Add in the cannellini beans, shredded chicken, and low-sodium chicken broth.

V. VI.

Stir well to mix and allow it to come back to a simmer. Season with a dash of salt and black pepper. Lower the heat to low.

VII. VIII.

Cook for 20 minutes. Remove from heat. Serve immediately with a garnish of sour cream, chopped cilantro, and sliced green onions.

 

14. Navy Bean and Escarole Stew

Yield: 8 servings Cooking Time: 1 hour and 40 minutes List of Ingredients: 1 head of garlic, peeled and evenly divided 6 tablespoons of extra virgin olive oil, evenly divided and extra for serving 1 onion, chopped 1 fennel bulb, chopped Dash of salt 1 tablespoon of lemon zest, grated 2 teaspoons of rosemary, chopped ¾ teaspoons of crushed red pepper flakes, extra for serving 2 bay leaves 2 cups of dried navy beans, soaked overnight and drained 8 ounces of feta cheese, crumbled

4 sprigs of basil, extra for serving 1 cup of Castelvetrano olives, pitted removed, and chopped 1 head of escarole, leaves torn 3 tablespoons of lemon juice 4, 1-inch thick slices of country bread OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

Slice 1 clove of garlic in half. Using the flat side of a knife, smash

II.

the remaining garlic cloves. In a Dutch oven set over medium heat, add 4 tablespoons of olive oil.

III. IV.

Add in the smashed garlic. Cook for 5 minutes or until golden. Add in the onion and chopped fennel bulb.

V. VI.

Season with a dash of salt. Continue to cook for 8 to 10 minutes. Mix in the lemon zest, rosemary, and crushed red pepper flakes.

VII. VIII.

Combine thoroughly. Cook for 3 minutes or until fragrant. Add in the bay leaves, drained navy beans, dashes of salt, and 8 cups of water. Allow it to come to a boil. Reduce the heat to low and partially cover the pan. Cook the beans for 1 hour and 10 minutes until they are creamy. Add in the basil sprigs and the escarole. Continue to cook for 3 to 5

IX. X. XI.

minutes or until soft. XII. Pour in the lemon juice. XIII. Season with a dash of salt. Toss out the bay leaves and set them aside. XIV. Preheat the oven to broil. Drizzle 2 tablespoons of olive oil onto XV.

the slices of country bread. Place onto a baking sheet.

XVI. XVII.

Season with a dash of salt. Place into the oven to broil for 2 minutes on each side or until golden. Remove and set aside to cool slightly. XVIII. Rub the cut side of the remaining clove of garlic onto the bread slices. XIX. Add the bread slices to the bottom of the serving bowls. Ladle the stew over the top. XX. Top off with feta cheese, basil leaves, and crushed red pepper flakes. Serve immediately.

15. Easy Black Bean Burritos

Yield: 2 servings Cooking Time: 25 minutes List of Ingredients: 2, 10-inch flour tortillas 2 tablespoons of vegetable oil 1 onion, chopped ½ of red bell pepper, seeds removed and chopped 1 teaspoon of garlic, minced 1, 15-ounce, can of black beans, drained 1 teaspoon of jalapeno peppers, minced 3-ounce of cream cheese ½ teaspoon of salt 2 tablespoons of cilantro, chopped OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

Preheat the oven to 350 degrees.

II. III.

IV. V. VI. VII. VIII. IX.

Wrap the flour tortillas in sheets of aluminum foil. Place into the oven to bake for 15 minutes. In a skillet set over medium heat, add the vegetable oil. Add in the chopped onion, red bell peppers, minced garlic, and jalapeno peppers. Stir well to mix. Cook for 3 to 5 minutes or until soft. Pour the black beans into the skillet. Continue to cook for 3 minutes. Add the cream cheese to the skillet. Season with a dash of salt. Cook for 2 minutes or until the cream cheese melts. Add in the chopped cilantro and stir well to incorporate. Spoon the bean mixtures into the center of each tortilla. Roll up tightly and repeat the process. Serve immediately.

16. Skillet Shrimp and Cannellini Beans

Yield: 4 servings Cooking Time: 25 minutes List of Ingredients: 4 tablespoons of extra virgin olive oil, extra for drizzling 1, 15-ounce, can of cannellini beans 1 shallot, chopped 2 Fresno chiles, 1 chopped and 1 thinly sliced 4 cloves of garlic, thinly sliced Dash of salt and black pepper 2 pints of cherry tomatoes, cut into halves 1 pound of shrimp, peeled 1 tablespoon of sherry vinegar ½ cup of Castelvetrano olives pits removed and chopped Basil leaves, for garnish Country bread, for serving

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

V.

In a skillet set over medium to high heat, add 2 tablespoons of olive oil. Add in the cannellini beans. Cook for 5 minutes or until crispy, and reduce the heat to low. Add in the chopped shallot, Fresno chile, and sliced garlic. Stir well to mix. Cook for 5 minutes or until soft. Season with a dash of salt and black

VI.

pepper. Put the mixtures on one side of the skillet and increase the heat to

II. III. IV.

VII. VIII. IX.

high. Then, on the other side of the skillet, add the tomatoes and 2 tablespoons of olive oil. Cook for 5 minutes or until the tomatoes burst. Stir into the bean mix. In a bowl, add the shrimp.

X. XI.

Season with a dash of salt and black pepper. Toss well to mix. Allow the tomato mix to simmer. Reduce the heat to low and add in the seasoned shrimp. XII. Cook for 5 minutes or until the shrimp is opaque. XIII. Add vinegar and season with a dash of salt and black pepper. Remove from heat. XIV. XV. XVI.  

Divide into serving bowls. Top off with the chopped olives, basil leaves, remaining Fresno chile, and a drizzle of olive oil. Serve immediately with the country bread.

17. Chicken and Chorizo Chili

Yield: 8 servings Cooking Time: 1 hour and 10 minutes List of Ingredients: 3 tablespoons of extra virgin olive oil, evenly divided 1 ½ pound of chicken chorizo, casings removed 1 onion, chopped 2 cloves of garlic, grated Dash of salt and black pepper 1 cup of lager 1/3 cup of powdered chili 1 tablespoon of dried oregano ¼ teaspoon of powdered cinnamon 2 bay leaves 1, 28-ounce, can of tomatoes, chopped 2 cups of chicken broth 1 cup of pureed tomato

1, 15-ounce, can of cannellini beans, rinsed Grated cheddar cheese for garnish Sour cream for garnish Avocado, chopped and for garnish OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

In a pot set over high heat, add 2 tablespoons of olive oil. Add in the chicken chorizo.

II.

Cook for 8 to 10 minutes or until browned. Transfer onto a plate and set aside. Lower the heat to medium.

III. IV.

Add in 1 tablespoon of olive oil, onion, and grated garlic. Season with a dash of salt and black pepper. Cook for 5 minutes or until soft.

V. VI.

Add in the lager and allow it to come to a boil. Deglaze the bottom of the pot. Continue to cook for 5 minutes or

until evaporated. VII. Add in the powdered chili, dried oregano, and powdered cinnamon. Stir well to mix. VIII. Cook for an additional minute. Add in the bay leaves, chopped tomatoes, low-sodium chicken broth, and pureed tomato. IX. Allow it to come to a boil and reduce the heat to low. X. Cook for 30 to 35 minutes or until thick in consistency. XI. XII.

Add the chicken chorizo and cannellini beans into the pot. Continue to cook for 10 minutes and remove from heat. Serve immediately with the grated cheddar cheese, sour cream, and chopped avocado.

18. Baked Beans with Bacon and Breadcrumbs

Yield: 8 servings Cooking Time: 1 hour and 30 minutes List of Ingredients: 2 cups of cannellini beans, soaked overnight 2 onions, thinly sliced 1 Parmesan rind + ½ cup of grated Parmesan cheese 1 head of garlic, chopped and evenly divided 2 bay leaves 2 teaspoons of salt 8 ounces of slab bacon, cut into pieces 1 shallot, thinly sliced 4 sprigs of thyme + 1 tablespoon of thyme leaves Dash of black pepper ¼ cup of dried white wine

1 ½ cups of breadcrumbs 2 tablespoons of extra virgin olive oil OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II.

In a pot set over medium heat, add the onion slices, Parmesan rind, half of the garlic, bay leaves, and a dash of salt. Cover with 2 inches of water. Allow it to come to a boil. Reduce the heat to low and cook for 1 ½ hour or until the beans are soft.

III. IV.

In a skillet set over medium heat, add the bacon. Cook for 8 to 10 minutes or until crispy. Transfer onto a plate lined with paper towels.

V. VI.

Add thyme sprigs and ¾ of the chopped garlic to the sliced shallot in the same skillet. Season with a dash of salt and black pepper. Cook for 10 to 15

VII.

minutes or until the onion begins to caramelize. Add in the dried white wine. Allow it to come to a simmer.

VIII. IX. X. XI.

Cook for 5 minutes or until evaporated. Remove from heat and toss out the bay leaves. Preheat the oven to 400 degrees. Drain the soaked beans but reserve the cooking liquid. Transfer into a bowl with the cooked bacon, onion mix, thyme leaves, grated Parmesan cheese, and 1 ½ to 2 cups of the reserved cooking liquid. Season with a dash of salt and black pepper. Transfer

into a baking dish. XII. In a bowl, add olive oil and remaining garlic to the breadcrumbs. Stir well to mix. XIII. Season with a pinch of salt and black pepper over the beans. XIV. Place into the oven to bake for 45 to 55 minutes or until golden. XV.

Remove and let it cool for 10 minutes before serving.

19. Pinto Bean and Ham Torta

Yield: 2 servings Cooking Time: 15 minutes List of Ingredients: 1 tablespoon of vegetable oil 1 clove of garlic, minced 1, 15-ounce, can of drained pinto beans 4 tablespoons of lime juice, evenly divided Dash of salt and black pepper 2 scallions, cut and thinly cut 1 cup of romaine lettuce, shredded ½ cup of cilantro leaves, chopped ½ of an avocado 6 tortilla (optional) 2 brioche rolls, split open and toasted 2-ounce of cotija cheese, thinly cut

2 slices of ham OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III. IV.

In a skillet set over medium heat, add the vegetable oil. Add in the sliced scallions and minced garlic. Cook for 3 to 5 minutes or until soft. Add in the pinto beans and ¼ cup of water. Stir well to mix. Smash the beans with the underside of a spoon. Add in 1 tablespoon

V. VI.

of lime juice. Season with a dash of salt and black pepper. Add the romaine lettuce, chopped cilantro, and 2 tablespoons of lime

juice to a bowl. VII. Season with a dash of salt and black pepper. Toss well to mix. VIII. Add the avocado, 1 tablespoon of lime juice, and a dash of salt to a IX. X. XI. XII.

separate bowl. Stir well until mashed. Pour the bean mixture into the bottom half of the rolls. Finish with sliced cotija cheese, ham slices, lettuce leaves, and tortilla chips. Top off with the avocado mix and place the top portion of the buns over the top. Serve immediately.

20. Sausage and Bean Pasta

Yield: 4 servings Cooking Time: 25 minutes List of Ingredients: 1/3 cup of extra virgin olive oil 2 sprigs of rosemary 8-ounce of spicy Italian sausage, casings removed 1, 15.5-ounce, can of chickpeas, pat dry ¼ cup of dried white wine 12-ounce of Paccheri pasta Dash of salt and black pepper 8 cups of escarole, leaves torn ¾ cup of grated Parmesan cheese, evenly divided 2 tablespoons of butter, soft OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions:

I. II. III. IV. V. VI.

Add olive oil to a Dutch oven set over medium to high heat. Add in the rosemary. Cook for 2 minutes until the bacon is crispy. To drain, transfer to a plate lined with paper towels. In the Dutch oven, add the Italian sausage. Cook for 8 to 10 minutes until browned. Place it on a plate and set it aside. VII. Add in the chickpeas and cook for 5 minutes. VIII. Move onto the same plate with the sausage. IX. Pour the dried white wine into the Dutch oven. Deglaze the bottom X.

of the pot. Allow it to come to a boil. Cook for 2 minutes or until evaporated.

XI. Fill with salted water in a separate pot set over medium to high heat. XII. Add in the pasta. XIII. Cook for 8 to 10 minutes or until soft. Drain and set aside. XIV. XV.

In the Dutch oven, add chickpeas and escarole. Pour in 1 cup of pasta water.

XVI. Cook for 4 minutes until dense in texture. XVII. Add in ¼ cup of additional pasta water. XVIII. Add in ½ cup of the grated Parmesan cheese. Season with a dash of black pepper and salt. XIX. Toss in the butter to combine. XX. Stir in the sausage until well combined. XXI. Divide the cooked pasta among serving bowls. Crush the rosemary over the top. XXII. Top off with the sausage mix. XXIII. Serve with the remaining grated Parmesan cheese on top.

21. Black Bean and Salsa Soup

Yield: 4 servings Cooking Time: 20 minutes List of Ingredients: 2, 15-ounce cans of black beans, drained 1 ½ cups of vegetable broth 1 cup of mild salsa 1 teaspoon of powdered cumin 4 tablespoons of sour cream 2 tablespoons of green onion, thinly sliced OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

Add the black beans, vegetable broth, mild salsa, and powdered

II. III.

cumin to a food processor. Pulse on the highest setting until smooth in consistency. Pour into a pot set over medium heat. Cook for 3 to 5 minutes or until hot. Remove from heat.

IV. V.

Pour the soup into serving bowls. Serve with a topping of sour cream and sliced green onions.

22. Bean and Grain Stew

Yield: 4 servings Cooking Time: 4 hours List of Ingredients: 1 onion, peeled and cut into halves 2 cups of pinto beans, soaked overnight and drained Dash of salt and black pepper 1 cup of black barley 4 cups of whole wheat sourdough bread, torn 1 red chili, thinly sliced 2 tablespoons of seasoned rice vinegar 1 head of garlic, peeled and thinly sliced 5 ounces of Tuscan kale, torn 2 tablespoons of red wine vinegar 1 tablespoon of lemon juice 2 tablespoons of chives, thinly sliced

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I.

II.

Add a sheet of aluminum foil to a skillet set over medium to high heat. Add in the onion with the cut side facing down. Cook for 15 minutes or until charred. Set onto a plate and set aside. Clean the skillet and transfer the onion into a pot. Add the pinto beans to the pot and cover with water by 2 inches. Allow it to come to a boil over medium to high heat. Reduce the heat to low and cook for 1 ½ to 2 hours or until soft.

III. IV.

Season with a dash of salt. Fill with salted water in a separate pot set over medium to high heat.

V.

Allow it to come to a boil. Add in the black barley. Cook for 1 hour and 10 minutes or until soft. Remove and set aside to cool.

VI. VII.

Preheat the oven to 300 degrees. Add ¼ cup of oil and a dash of salt on a baking sheet to the torn bread. Toss well to coat. Place into the oven to bake for 40 to 45

minutes or until crispy. VIII. In a separate saucepan set over medium heat, add the garlic and ½ cup of vegetable oil. IX. Cook for 12 to 15 minutes or until golden. Transfer onto a plate lined with a sheet of paper towels. Save the oil for later use. X. Add in 2 tablespoons of olive oil and mushrooms. XI. XII.

Cook for 5 minutes or until soft. Add in the kale and toss to mix. Cook for 5 to 6 minutes or until the kale is wilted. Season with a dash of salt. Transfer onto a plate and set aside. XIII. Add 2 cups of the black barley into the saucepan, the cooking liquid, and 4 cups of beans. Stir well to mix and allow to come to a XIV. XV.

simmer. Add in the vinegar and 1/3 cup of the garlic oil. Season with a dash of salt and black pepper.

XVI. XVII.

Add in the lemon juice, half of the bread, and half of the garlic. Stir well to mix. Remove from heat and serve immediately.

23. Chicken and Bean Chili

Yield: 4 servings Cooking Time: 30 minutes List of Ingredients: 1 tablespoon of vegetable oil 1 onion, chopped 3 cloves of garlic, crushed 1, 4-ounce, can of jalapeno peppers, chopped 1, 4-ounce, can of green chile peppers, chopped 2 teaspoons of powdered cumin 1 teaspoon of dried oregano 1 teaspoon of powdered cayenne pepper 2, 14.5-ounce cans of low-sodium chicken broth 3 cups of chicken breasts, cooked and chopped 3, 15-ounce cans of white beans 1 cup of Monterey jack cheese, shredded

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: I. II. III.

IV. V. VI. VII.

Add the vegetable oil to a saucepan set over low to medium heat. Add in the onion. Cook for 5 minutes or until soft. Add the crushed garlic, chopped jalapeno peppers, chile peppers, powdered cumin, dried oregano, and cayenne pepper. Stir well to mix. Continue to cook for 3 minutes. Add in the low-sodium chicken broth, cooked chicken, and white beans. Stir well to mix. Allow it to simmer for 15 minutes. Remove from heat. Add in the shredded Monterey jack cheese and stir well until melted. Serve immediately.

24. Mexican Beef Soup with Beans

Yield: 4 servings Cooking Time: 45 minutes List of Ingredients: 4 tomatillos, rinsed 4 serrano chiles, seeds removed 2 cloves of garlic, peeled 6 cups of beef stock ½ cup of cilantro, chopped and extra for serving 3 cups of Mayocoba beans, rinsed 4 slices of bacon 8 chiles de Arbol, seeds removed 2 tablespoons of vegetable oil, evenly divided 6 spring onions, cut into halves 1 ½ pound of flank steak Dash of salt and black pepper White onion, chopped and for serving

Avocado, thinly sliced and for serving Corn tortillas, warm and for serving OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: Add the tomatillos, serrano chiles, peeled garlic, beef stock, and ½ cup of chopped cilantro in a saucepan set over medium to high heat. Stir well to mix. Allow it to come to a simmer. Cook for 10 minutes and transfer into a blender. Blend on the highest setting until smooth in consistency. Pour back into the saucepan. Add the bacon to a skillet set over medium to high heat. Cook for 8 to 10 minutes or until crispy. Transfer onto a plate lined with paper towels to drain. Once cooled, crumble the bacon. In the same skillet, add the chiles. Cook for 5 minutes or until dark. Transfer onto the plate with the crumbled bacon. Clean the skillet. In the skillet, pour in 1 tablespoon of vegetable oil. Add in the spring onion halves. Cook for 5 minutes or until browned. Transfer into the saucepan with the beans. Pour the remaining tablespoon of olive oil into the skillet. Increase the heat to a medium. Season the flank steak with a dash of salt and black pepper. Place into the skillet. Cook for 5 minutes on each side or until cooked to your desired doneness. Transfer onto a plate and set aside to rest for 10 minutes before slicing.

Transfer the steak into the soup. Season with a dash of salt and black pepper. Remove from heat. Serve the soup with a topping of sour cream, corn tortillas, chopped white onion, and sliced avocado.

25. Louisiana Red Beans and Rice

Yield: 8 servings Cooking Time: 11 hours and 30 minutes List of Ingredients: 1 pound of dried kidney beans, soaked overnight and drained ¼ cup of extra virgin olive oil 1 onion, chopped 1 green bell pepper, seeds removed and diced 2 tablespoons of garlic, minced 2 stalks of celery, chopped 2 bay leaves ½ teaspoon of cayenne pepper 1 teaspoon of dried thyme ¼ teaspoon of dried sage 1 tablespoon of parsley, chopped

1 teaspoon of Cajun seasoning 1 pound of andouille sausage, thinly sliced 10 cups of water 2 cups of white rice OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Instructions: In a skillet set over medium heat, add the olive oil. Add in the onion, chopped green bell pepper, minced garlic, and chopped celery. Stir well to mix. Cook for 5 minutes or until soft and transfer into a pot. Rinse the soaked beans under clean water. Transfer into the pot and cover with 6 cups of water. Add in the bay leaves, cayenne pepper, dried thyme, sage, chopped parsley, and Cajun seasoning. Stir well to incorporate. Allow it to come to a boil. Reduce the heat to low. Allow it to cook for 2 ½ hours. Add in the sliced andouille sausage. Continue to cook for 30 minutes. Add the white rice to a separate saucepan set over medium heat. Add in 4 cups of water and allow to come to a boil. Decrease the heat to low. Cover and cook for 20 minutes or until thoroughly cooked. Remove from heat. Serve the beans on top of a bed of rice.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there! Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in! If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change. Thanks! Alicia T. White

About the Author Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years. Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up. At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West! Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”