Tag: beans
CNP Meat Sauce Chili

Ingredients
- 2 cups CNP Meat Sauce, frozen or thawed
- 4 cups kidney or pinto beans cooked, or (2 15 ounce cans, drained)
- 2-3 Tablespoons chili powder
- ½ cup water, as needed
Directions
- Wash hands with warm soapy water for 20 seconds.
- In a saucepan, heat CNP Meat Sauce until thawed, if using frozen.
- Add beans and chili powder.
- Heat through and serve.
Makes 6 cups | 4 servings
Note: If using dried beans, please use one of the cooking methods below.
Cooking Dried Beans
- Wash hands in warm soapy water.
- Rinse beans in cool water, then follow one of the methods below.
Quick Cook Method
- Put the beans in a large pot and add 12 cups of water.
- Bring to a boil and boil for 2 minutes, then remove from heat. Cover pot and let sit for 1 hour.
- Discard soaking water and add fresh water to cover the beans. Return to heat and simmer for 1-3 hours, adding water if needed.
Overnight Method
- Put the beans in a large pot and add 6 cups of water.
- Let soak for 6 or more hours in the refrigerator.
- Discard soaking water and add fresh water to cover the bean. Bring to a boil then simmer for 1-3 hours, adding water if needed.
Crockpot Method
- Put the beans in a crockpot and add 6 cups of water.
- Cook on high 5-8 hours or until beans are tender.
- Discard soaking water.
Instant Pot Pressure Cooker Method
- Soak beans overnight or for several hours in the fridge.
- Rinse and discard cracked or split beans and pour into Instant Pot.
- Add water (about twice as much water as beans, at least 1-2 c. in a pressure cooker).
- Close and seal pressure cooker.
- Cook on manual pressure for 25-30 minutes.
- Release pressure when finished cooking. Be careful as hot steam escapes.
- Drain beans in a colander.
Crockpot Bean Soup

Ingredients
- 4 cups cooked beans of your choice*
- 6 cups low-sodium broth
- 1 Tablespoon garlic, chopped
- ½ large onion, minced
- 3 stalks celery, chopped
- ½ pound cooked ham, chopped
- 1 teaspoon black pepper
Directions
- Wash hands with warm soapy water for 20 seconds.
- Add all ingredients to the crockpot.
- Cover with lid and cook on high for 2-4 hours. Serve warm.
Makes 6 servings
*Our recipe video uses 2 cups navy beans and 2 cups chickpeas.
Note: If using dried beans, please use one of the cooking methods below.
Cooking Dried Beans
- Wash hands in warm soapy water.
- Rinse beans in cool water, then follow one of the methods below.
Quick Cook Method
- Put the beans in a large pot and add 12 cups of water.
- Bring to a boil and boil for 2 minutes, then remove from heat. Cover pot and let sit for 1 hour.
- Discard soaking water and add fresh water to cover the beans. Return to heat and simmer for 1-3 hours, adding water if needed.
Overnight Method
- Put the beans in a large pot and add 6 cups of water.
- Let soak for 6 or more hours in the refrigerator.
- Discard soaking water and add fresh water to cover the bean. Bring to a boil then simmer for 1-3 hours, adding water if needed.
Crockpot Method
- Put the beans in a crockpot and add 6 cups of water.
- Cook on high 5-8 hours or until beans are tender.
- Discard soaking water.
Instant Pot Pressure Cooker Method
- Soak beans overnight or for several hours in the fridge.
- Rinse and discard cracked or split beans and pour into Instant Pot.
- Add water (about twice as much water as beans, at least 1-2 c. in a pressure cooker).
- Close and seal pressure cooker.
- Cook on manual pressure for 25-30 minutes.
- Release pressure when finished cooking. Be careful as hot steam escapes.
- Drain beans in a colander.
Stuffed Kabocha Squash

Ingredients
Pancakes
- 1 kabocha squash
- 1 Tablespoon oil
- 1 cup cooked brown rice
- ½ white onion
- 1 14-ounce can diced tomatoes
- 1 14-ounce can black beans or 1 pound cooked ground meat
- ½ cup tomato sauce
- 1 4-ounce can jalapenos (optional)
- 1½ teaspoons taco seasoning
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
Directions
- Wash hands with warm, soapy water for 20 seconds.
- Wash kabocha squash under running water. Use a scrub brush, if possible. Dry off the squash with a paper towel.
- Preheat oven to 350°F.
- Cut off the top of the kabocha squash and removed the seeds.
- Brush oil around the inside. Bake for 20-30 minutes, or until the squash begins to become soft.
- In a large bowl, combine rice, onion, tomatoes, beans or meat, tomato sauce, seasoning, and cheese.
- Remove the squash from the oven.
- Stuff the rice mixture into the squash. Put the lid onto the squash.
- Bake for another 30-45 minutes, or until the filling is hot and the soft is completely tender.
- Slice into pieces and serve hot.
Makes 6-8 servings
Ham & Black Bean Soup with Peach Salsa

Ingredients
For the soup
- 2 15-ounce cans black beans, drained and rinsed
- 1 teaspoon canola oil
- ½ cup onion, chopped
- 1 clove garlic, minced
- 1½ cups diced cooked ham
- 1 10-ounce can tomatoes and green chilies or diced tomatoes, undrained
- 2 cups low-sodium broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper or red chili flakes (optional)
- Juice of 1 lime (or 2 Tablespoons lime juice or lemon juice)
- Salt and pepper to taste
- Garnishes: low-fat sour cream, low-fat shredded cheese, peach salsa (see next column)
Directions
- Wash hands with warm, soapy water for 20 seconds.
- Rinse and drain beans.
- Place beans in a bowl and partially mash with a potato masher or fork, or pulse in a blender or food processor. Set aside.
- Heat oil in a medium-sized pot. Add onion, garlic, and ham and cook until lightly browned, about 5 minutes.
- Add beans, tomatoes and green chilies, broth, and spices. Cover and simmer for about 30 minutes, stirring occasionally. You may need to add water if soup is too thick.
- Stir in lime/lemon juice, salt, and pepper.
- Serve warm with garnishes.
Makes 6 1-cup servings
Ingredients
For peach salsa
- 2 tomatoes, chopped or 1 cup canned
- ¼ onion, diced
- 1 cup canned peaches, drained and chopped
- 1 Tablespoon cilantro, chopped
- Salt and lemon/lime juice to taste
Directions
- Wash hands with warm, soapy water for 20 seconds.
- Mix all ingredients in a bowl. Toss well to blend. Chill before serving.
- Enjoy with fresh vegetables, whole grain chips, whole wheat crackers or on top of soup.
Makes 2 cups
Chili Bean Dip

Ingredients
- 1 15-ounce can pinto or black beans
- 2 Tablespoons chopped onion
- 1 teaspoon chili powder
- 1/2 cup shredded cheese
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Directions
- Wash hands with warm, soapy water for 20 seconds.
- Mash beans in a bowl with potato masher or fork. Make smooth or chunky as desired.
- Add remaining ingredients. Blend well.
- Serve warm or cold with vegetable strips or tortilla chips.
Makes 15 servings
2 Tablespoons is a serving