Search Results for: White bean

Rosemary White Bean Dip



1 15oz can white beans, drained and rinsed (you can save a little of the liquid in case you want to make smoother)

1 clove garlic

1-2 Tbsp chopped rosemary (start with 1 tbsp, add more if you like. Rosemary flavor gets stronger over time)

2 tsp lemon juice

Zest of 1 lemon

Salt and pepper

1/4 olive oil


Combine all ingredients except olive oil in food processor. Begin processing and slowly add 1/4 olive oil until reaching a smooth texture. If more liquid is needed, add either lemon juice, reserved bean liquid, or olive oil.


Black Bean and Green Plantain Empanadas and Creamy Tomato Guacamole

Makes 36 empanadas.

Calories per empanada: 140

Cooking & Preparation time: About 1 hour.

Tidbits: This a fairly straightforward recipe that anyone can do. However, I categorized it as a medium difficulty recipe due to the amount of work involved. Its a great food for pot lucks and parties due to the large quantity that it makes. The most crucial part of this recipe is getting ripe plantains. If the plantains are not ripe, they will taste like stiff flavorless mush. The smart food veggie crumbles can be replaced with about 1 cup of cooked rice if desired. If you have any extra pastry dough, stuff with whatever fruit and/or chocolate that you have lying around for a special treat!


2 ripe plantains (yellow w/ black spots, soft when squeezed) (frozen plantains can also be used)

2 tablespoons olive oil

2 cloves garlic, chopped

1 small yellow onion, diced

1/2 green bell pepper, seeded and diced

1 plum tomato, diced finely

1 teaspoon ground cumin

1/2 teaspoon oregano (or fresh oregano)

1 (15-ounce) can black beans, drained and rinsed

1/4 cup vegetable broth

1/2 t salt, or to taste

Freshly ground black pepper

1 package smart ground original (found in the refrigerated section near the produce & organic section of Publix)

2 package puff pastry dough (found in frozen section)


1. Remove the puff pastry dough from the freezer and allow to thaw, then begin to chop all the vegetables as specified above.

2. Preheat the oven to 350F and tear off a 12 inch long piece of aluminum foil. Peel the ripe plantains, wrap in the foil, and bake for 18 to 20 minutes, until soft. Unwrap, let cool enough to handle, and dice into 1/2 inch pieces.

3. While the plantains are baking, combine the oil and garlic over medium heat in a large skillet. Allow the garlic to sizzle for 30 seconds, then add the onion, bell pepper, and tomato. Using a wooden spoon to stir it occasionally, fry until the onion begins to turn translucent, 5-10 minutes.

4. Sprinkle in the cumin and oregano and fry for another 30 seconds. Stir in the beans and vegetable broth and increase the heat to medium-high. Add 1 package of Smart Ground. If you’re using frozen plantains, add them at this point.  Bring to a boil, then lower the heat to medium. Simmer for 15 to 20 minutes until most of the liquid is absorbed and the beans are softened. Add water as the liquid dries up to prevent the food from sticking to the pan.

5. If you prefer to mash the fresh plantains into smaller pieces, add them now, otherwise, add them after mashing. Using a spoon lightly mash the beans until the mixture is chunky. Remove from the heat and let cool enough to handle.

6. Unfold the pastry dough onto a floured pan and cut into 3 equal portions. Flatten each section to about 1/8 of an inch thick and then slice into 3 pieces each. Fill the puff pastry dough with the mixture and fold over and close. Triangles work best, but feel free to try other shapes.

7. Bake the empanadas according to the directions on the pastry dough package (approximately 15 minutes)

8. Serve with sour cream (lime and cilantro) or creamy tomato guacomole (Recipe follows)

Creamy Tomato Guacamole


Note: If you really like guacamole, you may want to double this recipe. As is, its enough for a generous amount on about 20 empanadas.

2 Cloves Garlic, minced

1 Ripe Avocado, diced

1 large ripe tomato, diced (beefsteak tomatoes are especially good)

1/2 cup of minced onion (white or sweet)

3 tablespoon lime juice

2 tablespoon olive oil

3 tablespoon fresh cilantro

1/2 teaspoon salt, or to taste

Dash of hot sauce


1. Using a food processor or blender, mix all ingredients together until creamy with some chunks of avocado. Taste and adjust the flavor with salt, lime juice, or vinegar, parsley, and/or hot sauce if desired. Serve immediately.

Food for the week 03/19/17

Sweet potato crust pizza, apple Gouda salad

Lentil bolognese, roasted veggies

Falafel chickpea sweet potatoes, white bean hummus

Kale soup and cauliflower thing

Food for the week 01/15/17

Sweet potato white bean soup and Brussels sprout salad

Cauliflower and farro bake and red cabbage salad w sweet potatoes (vegetable cookbook pg 60)

Ravioli and lentil salad

Cauliflower curry

Veggie cookbook pg 70

Food For The Week 06/06/16

  1. Spring Pea Pierogies (Freezer) and Sunshine Bowl


2. Pesto pasta and roasted beets


3. Lentil Soup, Rosemary White Bean Dip, Kale Chips


4. Chickpea Zuchini Soup and salad

Food For The Week 05/01/16

Spring Pea Pierogies and Sunshine Bowl



Rosemary White bean dip


Chickpea Salad, Falafel


Mint Pesto Pasta and roasted broccoli

Random Links


Avocado cucumber salad using dill and lemon.

Cauliflower and poblano quesaadilla.

Bucatini and cauliflower, brussel sprouts.

Indian mulligatawny soup

Simple Tomato Soup

Eggplant tomato sauce

Grilled Salad:


White bean risotto.

Butternut squash and chickpea salad.

Pistachio pesto zuchini pasta thing…find link

Food For the Week 05/25/15

1. Eggplant chickpea curry, Rosemary white bean dip, Moroccan cauliflower


2. Lentil Burgers and sweet potato fries


3. Pea pesto ravioli and crispy broccoli


4. Smitten Kitchen’s Cauliflower Poblano Quesadilla and Lazy Taco Slaw

5. Smitten Kitchen’s Veggie Miso Bowl

Spinach and Chickpeas


This is a very easy, hearty, vegetarian, healthy dish that gets tastier as time goes on, all the flavors melding in the refrigerator and perfect for sopping up with some warm bread. It is a very forgiving dish, with the addition of several spices are optional if you can find them or have them, or even high/low temperatures or longer/shorter cooking time barely mattering.

Chickpeas are my favorite bean, so tasty yet I believe a pretty well liked ingredient (hummus!). Spinach is a bit more iffy, but in this dish it provides a bit of green to the more substantial chickpea and the sweet/tart of tomato, not so spinach-y. If you can’t find smoked paprika don’t worry, regular paprika is great as well, but if you can find it… yum!

A must with baguette, country boule (99 cents at Whole Foods), or even some pita bread.

Did I mention how healthy this dish is? Enjoy!


2 tbl olive oil, divided
1 pound spinach, washed
3 garlic cloves, minced
1 tsp ground cumin
1 tsp of red pepper flakes (start with less if you don’t like heat)
1/4 tsp cayenne (leave out if don’t like spice)
1 tsp dried oregano
1 tsp paprika (I used hungarian, would be interesting to use sweet)
2 tomatoes (I used plum, any kind will do), chopped
1 15-ounce cans of chickpeas, with some liquid reserved
1 cup tomato sauce
1 tbl red wine vinegar/rice vinegar/white vinegar
1 tsp smoked paprika* if using
Salt and freshly ground black pepper
Lemon juice, to taste


(The amounts on the spices – cumin/red pepper/cayenne/paprika/oregano/smoked paprika are all approximations, please spice to taste)

  1. Heat large saucepan on medium heat and once heated put 1 tbl. olive oil and spinach.
  2. Cook the spinach, rendering liquid and adding a bit of salt, stirring often til wilted, set aside.
  3. Add 1 tbl. olive oil and sautee garlic, tomatoes, cumin, oregano, paprika until tomatoes are starting to make a lovely little sauce.
  4. Add in chickpeas with some reserved liquid, tomato sauce, pinch of salt/pepper, bring to a boil and reduce to a bubbling simmer until the sauce reduces, stirring often, saucing the chickpea, about 10-15 minutes. Season to taste salt and pepper. (During this step, I add spices if I like a more bold flavor, if the sauce is a bit tart from the tomatoes, add more oregano, it will round out the flavor and bring that bit of sweetness).
  5. Add spinach to mixture with the vinegar (will brighten the flavor of the dish), check again for salt/pepper, and continuing reducing on bubbling simmer til the chickpeas and spinach are just coated with the spiced tomato sauce, about 5 minutes.
  6. Turn off the heat, add the smoked paprika, and spritz with lemon.
  7. Enjoy with some warm bread!