beans

## Ingredients

1 c chickpeas 
2 c fresh mix greens
1/4 c chopped mint
1/2 chopped bell pepper
1/4 c chopped red onion
Handful crushed walnuts 
Feta or parmesan cheese

## Method

Mix 
Eat

I added raisins and sunflower seeds too. Delish 🤩 

Pasta with Cannellini Beans

This comforting one-pot pasta with cannellini beans is a breeze to make with simple pantry staples! It's full of fiber, plant-based protein, and big flavor! 

Prep 5 minutes | Cook 15 minutes

Serves:  2

The nuts are doing a lot of the heavy lifting here. They add richness and texture that plain lentil loafs sometimes lack.

Are you thinking walnuts?

Maybe throw in some mushrooms nom nom?

Lori's Lentil-Nut Loaf

(or patties)

Ingredients

1 cup (raw) lentils

½ cup ground nuts

1 cup soft bread crumbs (1 slice in blender)

1 small onion, minced

1 small clove garlic, crushed

3 eggs, beaten

½ tsp sage, thyme or marjoram

1 T soy sauce

¼ cup tomato juice, milk or water

Smooth and delicious cannellini beans or white kidney beans.

And a creamy yogurt/sour cream + lemon/lime route: soft, mild, and they won’t fight the mushrooms, spinach, and chicken.

Use chicken broth for the rice

Creamy White Bean Chicken Rice Bowls

Rice

Start rice with broth instead of water.

For 2 people:

• 1 cup rice
• 2 cups chicken or veggie broth
• Pinch of salt, unless broth is salty

Skillet

Use:

Tuna and canned beans are pantry staples, and capers and Kalamata olives both last a LONG time in the refrigerator. This is fast food personified!

Serves 2

The best way to make delicious and creamy cannellini beans from dried

Prep Time 10 minutes | Cook Time 2 hours

Equipment

1 dutch oven with lid or a heavy bottom pot with lid.

Ingredients

1.5 lbs dried cannellini beans
8 tablespoon Extra virgin olive oil
2 bay leaves
1 head of garlic
water to cover the beans in pot
1 teaspoon kosher salt plus more to taste

Instructions

Best Beans List

Gnocchi with white beans pairs pan-seared potato dumplings with creamy cannellinis, tomatoes and spinach, and ties them together with melty mozzarella and Parmesan.

This salad keeps well, too, and the flavours will continue to deepen over time. This recipe is vegan and gluten-free.