Beans
 | Protein packed in the vegan meals. - These nine essential amino acids (EAA) are mandatory for the human body so that it is able to prepare a number of other proteins that include enzymes, hormones, association tissues & other muscles. » By Alli Mack, created on Sep. 2 2013 In Press Releases and Company Profiles |
| | Black Beans and Rice - Yield: 4 servings 1 lb Black beans; 1/2 c Vinegar; 1 ts Oregano; 1 Green pepper; chopped 1 lg Onion; chopped 2 c Cooked brown rice; 3 Bay leaves; 2 ts Olive oil; 1 cl Garlic; 1 Ham hock; trim fat Wash the beans and soak overnight in 2 quarts of cold water. Saute the onion ( and its just as good if you leave the onion raw), garlic and pepper in the oil. Combine all the ingredients except the vinegar and rice, and cook over low heat until the beans are tender. Add the vinegar and serve over the rice. By simplify3, published on Aug. 31 2007, 44  In Recipes |
| | Tuscany White Bean Soup - Yield: 4 servings 1/4 c Onion; chopped 2 Bay leaves; large 1/2 ts Garlic; minced 1 ts Dried basil; cri,b;ed 3 tb Olive oil; divided 1/2 ts Salt 1/2 lb Dry great nothern beans; 1/2 ts White pepper; ground -washed 2 tb Parsley; fresh chopped 2 qt Water 2 Green onion; chopped Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper. Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat. stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; Low-Sodium Diets: Omit Salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Bean and Salsa Salad - Yield: 4 servings 1/2 cn (15 oz) corn; drained 1/8 c Cilantro; chopped 1/2 cn (15 oz) Black beans; drained 6 oz Salsa; 3/4 c Celery; chopped 1/8 c Red wine vinegar; 1/4 c Green onion; chopped In a large bowl, comine first five ingredients; mix well. Blend salsa and vinegar. Pour over salad and toss well. Cover and chill. Spoon onto lettuce leaves. This was for 8, but I have reduced to 4 people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116 Brought to you and yours by Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 44 In Recipes |
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