1 can kidney beans
1 can pinto beans
1 can yellow and white corn
1 can black beans
1 can chopped tomatoes (I like with green chilles)
1 can rotel
1 package taco seasoning
small amt chopped onions

She served with shredded cheese and cornbread.

Linda

Split Pea Soup
1 lb. green split peas
1 lb. carrots cut and peeled
3-4 stalks celery
5 cups water
1 ham bone
1 tsp. salt
soak peas over night, drain and rinse.

Combine all ingredients together in large pot on stove. Bring to boil and simmer until tender, a couple hours.

Mash together (remove ham bone first) or put through sieve.

Or, cook the lentils in chicken or veggie stock just until tender and serve them as a side dish, like you would rice. I saute chopped onions, celery, carrots, and garlic until translucent. Add the uncooked lentils and stir to coat. Pour chicken or veggie stock over that, and cook until the lentils are tender, but not falling apart. The different colour lentils have different cooking times (some cook faster than others) so keep your eye on it.

I have done the above for all types of beans, just keep in mind that some beans take longer to cook than others. When using regular beans, I cover them with water and boil them for an hour, drain, then do the above (or soak them overnight). I have found if I start with stock, the salt keeps the beans from getting tender.

You could add these cooked seasoned beans to a lot of things too. Mexican style food, soups, rice dishes, even egg dishes and pasta!

Susan Powter cook book
Herbed Lentil Casserole

3/4 cup uncooked lentils
2 2/3 cup water
1/2 cup uncooked brown rice
1 large onion, chopped
1 1/4 cups white wine
1/2 tsp basil
1/2 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp garlic

Preheat oven to 350 degrees F. Combine all ingredients in an ungreased casserole dish. Bake uncovered, for 1 1/2 to 2 hours. It should be moist but not runny.

Serves 4, 208 calories, .07 gm fat

Boil the lentils with chopped onion, chopped green bell pepper and a pinch of oregano, maybe a clove of garlic or two. When tender, add s&p, some tomato puree (don't make it too red) and a little olive oil and continue simmering until it thickens a bit.

When served, we add a bit of vinegar in the bowl (just a little).

It is nice with croutons or just some toasted bread and black olives.

The traditional seasoning is bay leaf but I don't like it. Some people even add chopped carrot and celery, but this is better for white bean soup.

Maria in Greece

I've used this simple recipe with nearly every
kind of bean and it is always good.
Makes one hearty serving.

1 cup rice cooked
1 cup cooked lentils (or garbanzos or black beans or lima)
kosher salt
pepper
shallots chopped (to your taste- I use 2)
a nice handful of cilantro (to your taste)
olive oil drizzled
parmesan cheese - 2 or 3 tablespoons on top

combine all ingredients
microwave on high for 2 - 4 minutes depending
on your microwave.

This is good to take in a plastic container
to work to be heated at lunch.

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Wilted lettuce/bean salad

Another way is to make a nice green salad
of lettuce/tomatoes/shallots/mushrooms and all
that you like in a salad. Toss with salad dressing.
Heat 1 cup cooked lentils (seasoned with salt
and pepper)
Add heated lentils to top of chilled lettuce salad
top lentils with parmesan or romano cheese and serve
(croutons are nice too if you have them)
(You can add a little extra olive oil to the lentils
depending on how you cooked them).

I love the combination of chilled lettuce
and warm beans. Try it, you'll like it.

I also make soups, or add them to soups. Last night the restaurant we went to for Turkey also had salmon on a bed of lentils - I don't have the recipe but it sure looked good.

I also love cooking canned cannellini beans... just throw the can and juice in a saucepan on low with garlic (and a bit of italian spices if you like) until it's the consistency you like... we like it pretty mushy. When cooled you can use it as a dip