Category Archives: Beans


Creamy Avocado and White Bean Wrap

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Wraps are a nice change from afternoon sandwiches, and this one looks like a great addition to our menu. has posted a wrap recipe using red cabbage, white beans, avocado and other items frequently found in our weekly boxes. … Continue reading

Cabbage and Purple Potatoes

You’ll Need:
Half Head of Cabbage
Half Onion
Half Bunch of Kale
1 lb Baby Purple Potatoes, baked and quartered
2 cloves Garlic
1 can Black Beans, rinsed

Saute onion and garlic for 5 minutes. Add cabbage, black beans and potatoes and continue to saute for 10 minutes. Remove from heat and add kale, salt and pepper. Allow to steep for 5 minutes before serving.

Note: This is a very filling dish.


Crock Pot Cabbage Soup

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You’ll Need: 28 oz Diced Tomatoes (undrained)  or 6-8 Roma Tomatoes, diced 1 Onion, chopped 4 cloves Garlic, chopped/crushed 2 cups Carrots, chopped 4 Celery Ribs, chopped 2 cups Green Beans 1 head Cabbage, chopped 4 Yukon Potatoes, chopped 0.5 … Continue reading

Out-of-the-Box Stir-Fry

Tonight’s quick fix was an inspiration from our box.

You’ll Need:
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 head of Broccoli
0.5 bunch of Kale, chopped
1 Yellow Onion, chopped
3 cloves Garlic, chopped
1-2 tsp Stir-fry Sauce of choice
Salt and Pepper
1 can of Black Beans, rinsed
6-8 servings Brown Rice, steamed

Brown onion and garlic in skillet.
Add peppers and continue to stir occassionally (5 minutes).
Add broccoli spears and stir occassionally (3-5 minutes).
Add kale, black beans, salt, pepper and sauce.  Remove from heat and stir occassionally (3-5 minutes).
Serve over brown rice.

Note: While making this dish I searched for cashews, but came up empty handed. I kept imagining a homemade cashew sauce with roasted cashews in the dish. When that dream failed I added the black beans and stir fry sauce. I guess we have another recipe to post when I attempt version 2. 🙂

Black Beans with Chard over Rice

Well… no picture for this post because the family devoured dinner faster then I was expecting! I simply took a simple black beans recipe (similar this one: and added one bunch of chopped chard. Served over rice, everyone was lining up for 2nds.

What’s wonderful about chard is it’s mellow flavor that blends well with whatever dish you add it to. Have fun with your dishes and be a little creative.

Tonight’s Black Beans Recipe

You will need:
1 Onion, chopped
2 Garlic Cloves, chopped/crushed
1 tsp Ground Cumin
2 cans Black Beans
1 can Petite Tomatoes
1 can Tomatoes and Chilies
half bunch of Cilantro, chopped
half to whole bunch of Chard, chopped

1. Saute 1 yellow onion, 1 tsp ground cumin and 2 cloves of garlic in oil.
2. Add 2 cans of black beans, 1 can of petite diced tomatoes, and 1 can of tomatoes and chilies.
3. Allow mix to simmer for ~ 10-20 minutes.
4. Add half a bunch of cilantro (chopped) and chard.
5. Simmer for ~5 minutes.
6. Serve over rice of choice.


Taco Salad with a Twist

My most recent adventure has been the addition of quinoa in my everyday dishes, adding protein to my dish makeover. In this ‘makeover’ I simply added red quinoa to my black beans (sauted with garlic and onions) and placed them on top of a bed of greens, tomatoes, salsa and bell peppers. It was quite delightful and very filling.

Consider adding quinoa (red or white) to your dishes. It is super high in protein and tastes like cous cous. 🙂


Stuffed Peppers

Have you ever considered stuffing a bell pepper with something other than ground meat and rice? While making boxes on Wednesday, and fully grasping the reality of how many green peppers we were getting in our box, I quickly began thinking of a stuffed pepper recipe for dinner. 

You’ll Need:
0.25 cups Red Quinoa
0.25 cups White Quinoa
0.75 cups Water (to cook the Quinoa)
1 cup Brown Rice
1.25 cups Water (to cook the rice)
1 can of Black Beans, washed
3 large Scallions, chopped
6 large Green Bell Peppers, gutted
1 batch of Jen’s Roasted Grape Tomato and Garlic Pesto

Start with cooking the rice (~60 minutes) and quinoa (~30 minutes). Add the beans and scallions to the cooked rice and quinoa and mix in a large bowl. (You can add salt, pepper, garlic, cooked mushrooms, tomatoes, etc. if you wish.) Now you have your stuffing. 🙂

Pack as much of your stuffing mix into each pepper. You might hear air escaping as you gently push the mix, compressing it. When peppers are stuffed, place them in a casserole dish and top with Jen’s sauce.

Bake at 350 degrees Farenheit for ~60 minutes. Serve with extra sauce on the side.

Enjoy your protein, calcium, anti-oxidant and fiber packed gluten-free vegan stuffed peppers! 😉


Garbanzo Bean and Sprout Patties Recipe

I’ve just posted a great recipe for Garbanzo Bean and Sprout Patties on Seed. I like to eat them like veggie burgers – in a bun. But, you can cut them in half and put avocado, sprouts, cheese, etc in between the patty slices like buns.

The original recipe came Heidi Swanson’s Super Natural Cooking.


Mexi-Style Beans and Rice

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I’ve been meaning to post this for 3 weeks now! It is currently my family’s favorite dish. Every time I make it I make larger portions assuming we’ll have leftovers, and end up with an empty dish. I hope your … Continue reading

Southwest Pasta Salad

Our Best Bites, a recipe/food blog I thoroughly enjoy following, just posted a new recipe. It looks great and uses items from our last two boxes, so of course I have to share it with the group. Sweet peppers, tomatoes, cilantro, and garlic… plus a few other ingredients and you’re set to make a Southwest Pasta Salad.