Archive | Black Beans

TV Tuesday #41 – How To Quick Soak Beans And Save Yourself Some Moolah


One of the biggest worries, fears and challenges that I hear about most often is that transitioning to whole foods will be cost prohibitive. Here’s just one of the many food items that is less expensive than its processed counterpart, takes little to no effort and is very simple to do! Beans and legumes.

Make your own and skip the canned version. The homemade ones have a better texture, cause less digestive upset and are healthier for you, not to mention, BPA free.

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By on February 19, 2013 in Black Beans, Dairy Free, Gluten Free, Informational, Main Ingredient, Recipes, TV Tuesdays, Vegan, Vegetarian, Videos

Squash and Black Bean Tostados

One can never have too many healthy and easy dinner ideas. As you may also know, I love flexible dinner solutions and recipes. This one uses up some leftovers from previous meals, but the variations are almost endless.

I had made this delicious soup created by Joanne Eats Well with Others (but I added roasted squash to the mix) and had beans and squash leftover that I wanted to use up. Not that I mind. There’s a million and one things a person can do with those beans and squash and having them cooked and ready to go is a BIG bonus.

Don’t worry though, if you don’t like squash or black beans or you simply don’t have them on hand, you can make this recipe with just about anything. (See below for suggested options.) The version you see in the photo is made by simply warming up the squash and beans in a frying pan, adding a few spices…and magic happens. Delicious magic!

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By on February 3, 2013 in Appetizer, Black Beans, Blog, Gluten Free, Low Carb, Lunch, Main Course, Main Ingredient, Recipes, Squash, Vegan, Vegetarian

Whole Food Wednesdays: Black Bean, Quinoa & Broccoli Salad with Blackberry Serrano Sauce

Welcome to Whole Food Wednesdays. You’re invited to come and share your real food recipes using the linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us.

It was one of those nights where I had no idea what to eat. France headed out for Bikram Yoga at 5pm and wouldn’t be home until close to 7, which meant dinner was squarely in my court. I opened the fridge with a blank, deer-in-headlights kind of stare to see what inspired me. All that stood out to me was broccoli and the batch of black beans I’d cooked a few days before (I eat beans, eggs, and spinach for breakfast every day). So, what’s a boy to do?

Google it.

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By on February 15, 2012 in Black Beans, Blog, Broccoli, Gluten Free, Lunch, Main Course, Quinoa, Sauce, Side Dish

Black Bean Chili with Herbed Bulgur

Most of you who have been readers for awhile know how crazy I am about lentils, especially French lentils and beluga lentils. But there are all kinds of great whole foods that are just as quick to make. Every one likes variety after all. Bulgur is easy to make, comes in a variety of sizes (grind), small, medium, coarse and extra course and is high in fiber. Bulgur makes a great substitute for couscous or enriched white rice because it is nutritionally superior. It has a lower glycemic index and is higher in most vitamins and minerals. Ok, now that I have all the facts out of the way and have appeased the intellect, lets get onto the reasons I really like it and you should cook with it.

Bulgur is quick to cook. Pour boiling water over it and let it sit for 30 minutes covered (it can’t get easier than that). It has a light nutty flavor, freezes well and can easily be substituted in place of many more expensive grains or seeds, such as quinoa. Plus, it’s about half the price. I’m not telling you to give up quinoa – I love the stuff – but it’s nice to mix it half and half, or use it in place of quinoa from time to time.

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By on May 18, 2011 in Black Beans, Blog, Dairy Free, Low Carb, Lunch, Main Course, Recipes, Tomato, Vegan, Vegetarian

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