Company Baked Beans

lb lean ground beef
1 red onion, diced
1 clove garlic, minced
1 can black beans
1 can red kidney beans
1 can chickpeas
1 can pork and beans
1 cup brown sugar
1 cup ketchup
1 cup bottled barbecue sauce
2 tbsp red wine vinegar
1 tbsp brown mustard
Brown ground beef and onion until no longer pink, and drain grease. Drain all beans, and combine in lasagna pan (or 2 9x13 pans) add meat mixture, and stir to combine. In separate bowl, mix sugar, ketchup, barbecue sauce, vinegar, and mustard, then pour over beans, stirring to coat. Bake in 350 degree oven for 30 minutes.These are delicious, fancy baked beans, for when you really want to impress. This makes so much, that I usually put into 2 pans, and freeze one for later. Simply thaw, and bake as directed.

Black Bean Burgers

Homemade Black Bean Veggie Burgers
INGREDIENTS
1 (16 ounce) can black beans, drained and rinsed (I use leftover Spicy Black Beans if I have any!)
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg (I use 1/4 cup eggbeaters)
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon Thai chili sauce or hot sauce
1/2 cup bread crumbs (I make my own from whole grain, low carb bread)

DIRECTIONS
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Black Bean Soup

1 tbsp Smart Balance Light Buttery Spread
1 onion, diced
2 cloves garlic, minced
1 tbsp cumin
1 tbsp fajita seasoning mix
1 tsp chili powder

Combine in Large Stock pot, and cook over med-high heat until onion is translucent. Then, add:

2 cans chicken stock (low sodium, fat free)
1 can black beans (undrained)
1 can black-eyed peas (undrained)
1 can diced tomatos (I use the "fire-roasted")(undrained)
1 cup shredded cooked chicken (optional, but I had leftovers, so I threw them in)

Stir to combine, and bring mixture to a boil, then reduce heat, and simmer for 15 minutes. Then add:

2 Tbsp fresh lime juice
1/2-1 cup chopped fresh cilantro

And serve to combine. May garnish with shredded cheddar or Jack cheese.
Simply delicious!

Lentil Haystacks

1/2 pound dry lentils, sorted and rinsed
(I never actually sort them, but this is what I'm told you are supposed to do so I'm telling you this, too.)
1 package dry Lipton Onion Soup Mix
salt and pepper
4 cups water
1/2 pound smoked turkey sausage
2 cups brown rice, cooked
1/2 red onion, chopped
1 small tomato, diced
1/2 bell pepper, diced
Shredded cheddar cheese

I large saucepan, over med-high heat, brown turkey, then add dry lentils, soup mix, and water, bring to boil, mixing well. Cover, reduce heat,and simmer until lentils are cooked, per package directions. Remove sausage, and dice
To Serve:
In bowl, layer brown rice, then lentils, then sausage, then top with onion, tomato, bell pepper, and cheese.

Crockpot Spicy Black Beans

1 pound black beans, soaked overnight and rinsed
1 diced jalapeno pepper
3 cups chicken broth
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
I can diced tomatoes with garlic & onion
Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
Serve over brown rice, with fresh spinach salad on the side.
(I will probably cook up some smoked sausage on the side for REV, since he doesn't believe in meatless meals!)

Black-Eyed Pea Salad

1 can black-eyed peas, drained and rinsed
1 can chickpeas, drained and rinsed
1 small red bell pepper, diced
1 small green bell pepper, diced
1-2 jalapeno pepper, diced small (I can't take too much heat, so I use 1 jalapeno pepper, and scape the seed out of 1/2 of it. It still has spice, but not too much to handle.)
1 small red onion, diced
Dressing:
1/4 cup of olive oil
4 tbsp red wine vinegar
2 tsp sugar (I use splenda to make it low GI friendly)
salt and pepper
dash of cayenne pepper
dash of pepper sauce or tabasco
Toss the vegetables and beans together in a large bowl. Pour Dressing over top, stir to combine, and allow to marinate in refrigerator for several hours before serving. Serve over a bed of baby spinach.