Monday, April 18, 2011

Mixed Bean Toppings

Servings: 8

Topping 1:
1 cup split peas
½ cup baby lima beans
½ cup cannellini beans
4 cups water
1 onion, chopped
2 teaspoons basil
1 bay leaf

Topping 2:
1 cup kidney beans
½ cup pinto beans
½ cup cannellini beans
4 cups water
1 onion, chopped
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground oregano

Place all ingredients from either 1 or 2 in a large pot. Bring to a boil, reduce heat, cover and cook for 3-4 hours until beans are tender. (In a slow cooker, add all ingredients from either 1 or 2 and cook on high for 8-10 hours.) Serve over brown rice, other whole grains, potatoes, or toast.

Hints: Other beans and/or peas may be substituted for the ones suggested here. These topping can be different each time you make them by using different combinations of beans and seasonings.

1 comment:

Anonymous said...

Good job: your tips are very good for weight loss. Thanks for linking up!!

Photobucket

**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.



http://www.atkinsdietbulletinboard.com Ticker

Photobucket