Three bean soup | New Orleans Red Beans | Vegetarian black bean tacos | Easy Three Beans Salad | Crystallized orange beans | Black beans with corn and tomatoes | Tomato and Bean Burritos
Beans For Fat Loss - Winter Super Foods: Dried Beans: Recipes
Three Bean Soup
Source: Produce for better health
Our advice: Journal as 1 cup of food and legumes without fat. 1 can (28 oz) tomatoes, cut, low sodium 3 cups water 1 teaspoon of pepper powder 1 can (15 oz) beans, drained 1 can (15 oz) black Eyed Peas, Drained 1 can (15 oz) Garbanzo beans, drained 1 can (15 oz) whole kernel corn, drained 1 cup carrot, sting 1 onion, average, sting 1 1/2 teaspoon garlic, sting 1 tin oz) tomato paste 1 tablespoon dijon mustard 1/2 teaspoon of pepper 1/2 teaspoon of cumin, earth 1 teaspoon of oregano, dried 1 teaspoon of basil, dried 1 cup Zucchini or Celery, Picada
First combine 13 ingredients
Reduce heat and bake, covered for 10 minutes
Stir in vegetables and boil For another 10 minutes.
yield: 12 portions
New Orleans Red Bean
Source: Produce for better health
Our advice: Diary like 3/4 Cup of Starch Food or vegetables without additional fat. 1 lb dry red bean 2 quarts water 1 1/2 cups chopped onion 1 cup chopped celery 4 blonde leaves 1 cup green pepper sweet 3 tablespoons chopped garlic 3 tablespoons of chopped salsa 2 tablespoons dry thyme, crushed 1 teaspoon of salt 1 teaspoon black pepper
Choose the beans to remove bad beans; Rinse completely
In a 5-liter pot, combine beans, water, onion, celery and bay leaves. Bring to boil; Reduce heat.
Cover and cook over low heat for about 1 1/2 hours or until beans are contests.
Shaking and Mash Beans against the side of the pan.
Add green pepper, garlic, parsley, thyme, salt and black pepper. Cook, discovered, on low heat to creamy, about 30 minutes.
Remove bay leaves. Serve on hot and cooked whole rice, if desired (not included in nutritional analysis).
Vegetarian Black Bean Tacos with Chipotle Chile Salsa
Source: Frieda's, Inc./ Official 5 per day revenue
Our advice: Diary like 3/4 cup of food and legumes with 1 teaspoon of fat 1 serving bread Chipotle Chili Salsa: 1 1/2 cup tomatoes in cubes 1 / 2 cup red or sweet onion 2 tablespoons lemon juice 3 chipotle dry, reconstituted, drained and chopped 2 tablespoons chopped cilantro fresh tacos: 11 ounces (raw weight (raw weight) black beans 2 garlic garlic, sting 1 cup clove pinned or yellow pumpkin 1/2 cup shredded low-fat monterey jack or cheese cheddar 1 cup square tomatoes 1 1/2 cups shredded lettuce 8 tortillas, heated Tacos preparation:
Place black beans in a medium pan with water and cover.
Stir in the Chipotle chopped remaining chiles and garlic. Kitchen beans according to packaging instructions; Drain.
Meanwhile, stir together tomatoes, zucchini and chili.
organize hot black beans, tomato mix, lettuce and cheese in a separate portion.
For each serving, take a flour tortilla; Sprinkle each with lettuce; Spoon in black beans, mix of tomato zucchini and cheese. Top with parsley and coriander as desired.
Preparation for parsley:
Combine tomatoes, half of the chipotle chiles, onion, drubber and lemon juice in a medium bowl.
Side set to allow flavors to mix (cover and relax if more than 30 minutes ahead).
yield: 8 portions (1 taco each)
nutritional analysis by portion: calories 281, fat 3.5 g, fat calories 11% , cholesterol 11 mg, fiber 9 g, sodium 152 mg, protein 14.5 g. Easy salad of three beans
Source: Produce for better health / sunkist Producers
Our advice: Journal as 1/2 Cup of spreads spread or legumes without fat and 2 servings vegetables. 1 can (16 oz) cut low-sodium green beans, drained 1 can (about 15 oz) low-sodium red beans, drained 1 can (about 16 oz) low- Sodium Garbanzo beans, drained 1 onion (small), cut and separated and separated in rings salad greens grid 1/2 lemon peel 1/4 cup of fresh lemon juice 2 tablespoons 2/3 cup of italian salad sauce fat
in a jar with lid, combine lemon peel, lemon juice and water with curative mixture; Shake well.
Add oil and shake well again.
In a large bowl, combine the beans and onion; Pour the dress and mix well.
Our advice: Diary like 1/2 cup of food with kinds or legends with 1 teaspoon of fat. 2 tablespoons butter 1/4 honey cup 1 teaspoon teared orange bark 4 cups Lima beans (large, cooked), ginger drained, cinnamon or nutmeg taste
In a large frying pan, melting butter;
Stir in honey bark and orange.
Add beans; Cook and mix gently until glazing.
Flavor with spices.
6 portions
Nutrition analysis by portion: calories 150, fat 3 g, fat calories 15%, cholesterol 2 mg, fiber 4 g, Sodium 30 mg, protein 5 g. Black beans with corn and tomatoes
Source: National Cancer Institute
Our advice: Journal as 1 cup of amazed food or Leginums without additional fat. 1 15-junk can bottom sodium, no black bean added fat 1 cup tomatoes, fresh or canned 1 teaspoon of fresh parsley, minced 1/2 spoon Tea Pepper Powder 1 cup frozen corn, thawed 1 garlic, puree or toasted 1/8 Cayenne pepper teaspoon or more for flavor
Drain and rinse beans.
In a bowl, combine beans, corn, tomatoes and garlic.
Add salsa, pepper and powdered pepper.
Combine and serve.
yield: 4 servings
Tomato and Bean Burritos
Source: Unknown
Our Council: Diary like 1 cup of food and legumes with 2 tablespoons Fat tea 1 serving bread or 1 frozen dinner, regular 3 tomatoes (large), approx. 2 1/2 LBS 1 tablespoon vegetable oil 1/2 cup onion, sting 1 teaspoon of garlic, chopped 1-2 tablespoons powder powder 1 teaspoon Earth 1 1/4 cups cooked red beans or 1 (10 1/2 oz) red beans, drained and rinsed 2 tablespoons of drum or parsley, sting 8 8 inch flour tortillas, heated
Use kept tomatoes at room temperature to room temperature until it is totally mature. Tomatoes cores; pike roughly (about 4 cups); Reserve.
In a medium pan heat oil until hot.
Add onion and garlic; Cook and stir until softening, 3 to 4 minutes.
Add Pepper Powder and Cumin; Cook and stir for 1 minute.
Add beans, 1/4 water water and reserved tomatoes; Light to boil; Reduce the heat and cook, discovered until the mixture is thickened, about 20 minutes.
Shaking in the cilantro; Remove from heat.
To serve: harvest about 1/3 of bean mixture in the center of each tortilla; Wrap the tortilla. Repeat with the remaining tortillas.
yield: 4 portions
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10 Easy Bean Recipes | Best Recipe Compilation for Canned or Dried Beans - Beans For Fat Loss
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