FACT :: There are aproximatly 13,000 species of beans and legumes in the world! Now that’s variety!
Diets rich in beans are being used to:
reduce risk of many cancers
improve diabetics’ blood glucose control
lower blood pressure
regulate colon function
lower cholesterol levels
prevent and cure constipation
Richly colored dried BEANS offer a lot of antioxidant protection! Red kidney beans actually have more antioxidants than blueberries!
Beans are loaded with
FIBER and PROTEIN
Brown Rice and Black Bean Burritos Rachael Ray
- 2 cups chicken stock or water
- 1 cup brown rice
- Salt and ground black pepper
- 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1 small onion, chopped
- 2 cloves garlic, finely chopped or grated
- 1 jalapeño, chopped
- 1 teaspoon cumin
- 1 15-ounce can fire-roasted tomatoes, diced
- 2 14-ounce cans black beans, drained and rinsed
- 4 large, whole wheat tortillas
- 1 cup of smoked white cheddar
- 1/2 head iceberg lettuce, chopped
- 4 small tomatoes, seeded and diced
- 2 scallions, white and green parts, thinly sliced
- 1/2 bunch (about a handful) of cilantro leaves removed from stems
- 1 tablespoon honey
- Juice of 1 lime
- A few dashes hot sauce
- 1 jicama, peeled and cut into matchsticks
- 1 red onion, sliced
- 2 carrots, peeled and cut into matchsticks
While rice is cooking, place another pot over medium heat with 1 turn of the pan of EVOO, onion, garlic, jalapeño, salt and ground black pepper. Cook until tender, about 3-4 minutes. Stir in cumin and cook about 1 minute then add tomatoes and beans, and heat through, about 2 minutes. Keep warm until the rice is ready.
When everything is ready, lay down the tortillas and divide the cheese evenly between them. Divide the rice and beans between the tortillas as well as the lettuce, tomatoes, scallions and cilantro. Roll up each burrito.
The Ultimate Chili Allrecipes
- 1 pound lean ground beef
- salt and pepper to taste
- 3 (15 ounce) cans dark red kidney beans
- 3 (14.5 ounce) cans Mexican-style stewed tomatoes
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 dash Worcestershire sauce
- 1/2 cup red wine
- In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.