Category Archives: Beans/Legumes

Chili-Peach Baked Beans

Chili-Peach Baked Beans

4 (15-oz.) cans unsalted cannellini beans, drained and rinsed
2 ripe peaches (about 1 lb.), peeled and finely diced (about 2 cups / frozen ok, too)
2 garlic cloves, minced
1/2 cup organic ketchup
1/2 cup dark rum
1/4 cup dark molasses
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons chopped canned chipotle chiles in … Read more

Lentil-Rice Burgers

My apologies for this burger’s photo—we wolfed the first two burgers during a rush to get out the door, and didn’t take the time to show a finished sandwich! I’ll try again, soon 🙂

Lentil-Rice Burgers
Yield: around 8 patties, depending on size

1 cup lentils (2 cups cooked)
1 small bay leaf
1 tablespoon barley (dark) miso
1 cup … Read more

Spicy Vegetable-Bean Soup

Hearty, filling, filled with layers of flavors, this is a delicious dinner soup that my sweetie created.

Spicy Vegetable-Bean Soup
6 servings

1 onion, chopped
3-4 cloves garlic, minced
2 celery stalks, chopped
3 carrots, chopped
2 potatoes, chopped
2 zucchini, chopped
4 cups low sodium vegetable stock
2 cans (14.5 ounces/each) diced tomatoes
2 cans (14.5 ounces/each) kidney beans … Read more

White Beans and Vegetable Bouillabaisse

In truth, bouillabaisse is all about fish and shellfish. Period. But there are so many other ingredients and flavors in bouillabaisse that can be used for a vegetable stew that I’ve borrowed the name for this dish. I know. Sacrilegious.

White Beans and Vegetable Bouillabaisse
Serves 6-8

For croutons
12 to 16 (1/2-inch-thick) baguette slices
1 garlic clove, halved


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Split Pea Soup

Here’s the soup my sweetie made this weekend. It made a big pot that will feed us for days, and it’s delicious. It has no fat, very low sodium, and is savory and filling. What more could we want?

Split Pea Soup
4-6 servings

1 onion, finely chopped
2-3 stalks celery, finely chopped
2-3 carrots, finely chopped
1 russet potato, … Read more

Lentil Soup

Hearty, meaty, and warming, lentil soup is my favorite soup for a cool, rainy Pacific Northwest evening.

1/4 cup vegetable broth, for sautéing

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