bean recipes?

Question

my husband could literally live off of (all kinds of) beans whereas i don't eat them at all. therefore, i have a hard time coming up with different dinner ideas - there is so much you could serve beans with! i'm at at a point where i could really use some new ideas!!

Answer 1

great recipe & fantastic website

http://www.bellaonline.com/articles/art49205.asp

Answer 2

Puerto Rican Bean Stew

1 Large can of pink Goya beans (you can use red kidney beans)
1 can of diced potatos (Del Monte has great ones)
1 can of Goya tomato sauce (any small can of tomato sauce)
All purpse seasoning
1 packet of sazon (its spanish seasoning with food coloring, it's $2 & great to have aorund the house for any meal but if you don't have it its ok)
2 tbsps of Goya Sofrito (find it in the frozen food isle or in the Spanish food isle... it's Spanish seasoning made from garlic, onion, pepper & cilantro also $2 or less)

In a medium sauce pan add all ingredients and bring mixture to a boil stir frequently then turn down heat and simmer. It should be a stew consistency so add water if it's too thick or simmer longer if it's too watery. If you don't have sofrito then add two cloves of minced garlic, 1/4 medium onion and one quarter green bell pepper.

Serve this with Rice of any kind and enjoy!!! This is my own recipe but if you want a more detailed use this one...

Habichuelas guisadas
Ingredients

2 tsp. canola oil
2 oz. diced lean cured ham (jamón de cocinar)
1 29oz. can pinto beans
1 8oz. can tomato sauce
1 packet of sazón
2 tblsp. sofrito (see recipe)
7 olives (pimiento stuffed)
1 tsp. alcaparrado (capers)
2 cubed medium size potatoes
1 can water (use the tomato sauce can)

Directions
Put the oil in a deep saucepan, turn the heat to medium and add the jamón. (Go ahead, have a taste of the jamón)

Sauté together with the sofrito and after 3 minutes add the tomato sauce, sazón, olives and alcaparrado. Stir for 2 minutes.

Add the beans, potatoes*, water and stir.

Turn heat to medium high. When boiling, cover with a lid and turn heat to low.

Wait 20 minutes and FUA, they are ready.

Serve with arroz con salchichas or any of my rice recipes. Do not forget the tostones.

Tips
You can use any of the following beans: black beans, red kidney beans, pigeon peas, small red beans, lima beans, pinto beans, black-eyed peas, pink beans or chick peas.

Only add about ¼ of the water to the tomato sauce can and shake so you can get all the sauce left in the can. After a few shakes, fill to the top with water.

*The potatoes will not only add flavor to the beans, but it will also help thicken the sauce.


Good Luck!!! ;-)

Answer 3

For a start, see:

Recipe Source - Bean Salads (147 recipes)
http://www.recipe-source.com/fgv/bean-salads/

Recipe Source - Beans & Grains (628 recipes)
http://www.recipe-source.com/fgv/beans-grains/

California Dry Bean Board
http://www.calbeans.com/

U.S. Dry Bean Council
http://www.americanbean.org/
.

Answer 4

2 #s Hamburger
I large onion diced - Brown then add
1 can drained Chilie Hot Beans &
1 envelope Taco seasoning & 1Tbsp. Cumin
Simmer 20 minutes.
Dish meat onto Thick Tortillas
add Cheese,Lettuce , Sour cream ect.
Roll Enjoy !

Answer 5

How about this one?

Egyptian Bean Soup ( Ful Nabed )

1 large sweet onion, chopped
2 tablespoons olive oil
1 cup chopped carrots
3 cloves garlic, minced
1 teaspoon cumin seeds
1 cup diced tomatoes (with juice, if canned)
4 cups vegetable broth or chicken broth
1 1/2 teaspoons sweet paprika
1/4-1/2 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons chopped Italian parsley
3 tablespoons fresh lemon juice
2 cups cooked fava beans (rinsed and drained if canned)
fresh mint leaves, to garnish



1. Saute chopped onion in olive oil unitl almost tender.
2. Add carrots, garlic and cumin, cooking briefly.
3. Stir in tomatoes, broth, paprika, cayenne, bay leaves, salt and pepper, stirring to mix.
4. Cook over medium heat until carrots are tender.
5. Mix parsley, lemon juice, and fava beans into soup and heat gently.
6. Serve garnished with fresh mint, if desired.


Click on the link to see the great pic of this recipe!

Answer 6

Taco beans very yummy and easy to make.

1 large can baked beans, ans 1 packet of taco seasoning.

Answer 7

I have a cookbook suggestion for you. Your local library may have it, that is where I first saw it. Madhur Jaffrey's World Vegetarian. There are many wonderful bean recipes in the book.

Answer 8

U can cook Fava bean with potato foam. the recipe u can see to www.greeksrecipes.com

Answer 9

hope this page helps i love to cook and find this page helpfull

Answer 10

Red Bean Ice Cream

Time/Servings
Makes: About 1 1/2 quarts
Ingredients
4 cups plus 2 tablespoons half-and-half
1/2 cup granulated sugar
4 large egg yolks
1 1/2 tablespoons tapioca starch or cornstarch
2 cups red bean paste

Instructions
Pour the 4 cups half-and-half into the top of a double boiler over medium heat.
Meanwhile, whisk together the sugar and egg yolks in a bowl until the yolks turn thick and pale. Temper the yolks by gradually adding the hot half-and-half mixture a cup at a time while whisking vigorously so as not to scramble the eggs.
Return the mixture to the top part of the double boiler and whisk over simmering water until slightly thickened and heated through, 10 to 15 minutes. Dilute the tapioca starch with the remaining 2 tablespoons half-and-half and add it to the mixture. Continue whisking to a custard consistency that coats the back of a spoon, about 2 minutes. Transfer the custard to a heat-proof bowl and whisk in the red bean paste. Set over an ice bath and refrigerate overnight (or at least 12 hours).
The next day, pour the custard into an ice cream maker and process the custard according to the manufacturer’s instructions, 30 go 35 minutes. Transfer the ice cream to a container and freeze until ready to serve.
http://www.chow.com/recipes/10103


Red Bean Bread

Since red beans are sweet, the idea came to substitute red beans for raisins. That is how this recipe originated. Enjoy!
1 / 2 cup dry red beans
3 - 3 1/2 cups all-purpose flour
1 / 4 cup sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspooon salt
1 / 2 cup milk
1 / 4 cup butter or margarine
egg wash (1 egg mixed with 1 tablespoon water)
Directions
To prepare red beans: Soak dry beans in 3 cups cold water for about 2 hours; drain and discard water. Cover beans with fresh water and simmer, uncovered, for about 2 hours. Turn off heat but leave pot covered; allow beans to cool and soften. Drain well, reserving 1/2 cup liquid.

In large bowl, stir together 1 1/2 cups flour, sugar, undissolved yeast, and salt.

Heat milk with butter and reserved bean water until very warm (120º to 130º F). Butter does not need to melt. Stir gradually into dry ingredients. Measure 3/4 cup of the cooked beans; mash lightly with a potato masher or pastry blender. Add to flour mixture; stir in enough remaining flour to make soft dough.

Knead on lightly flour surface until smooth and elastic, 4 to 6 minutes. Cover and let rest about 10 minutes.

Punch down dough. Shape into a rectangle about 10 by 14 inches. Place on oiled baking pan, cover and let rise until doubled, 30 to 45 minutes.

Preheat oven to 400º F. Lightly brush egg wash over the loaf. Bake about 50 minutes or until done. Cool on wire rack.
http://www.breadworld.com/recipes/recipedetailprint.cfm?id=828

Bean Burrito Layers
Ingredients

1/2 c Green Lentils; dried
1/4 c Pinto Beans; dried
1/4 c Red Kidney Beans; dried
1/4 c Baby Lima Beans; dried
1 Onion; medium
4 Garlic Cloves
2 Jalapeno Peppers ,chopped
1 TBSP Oregano; dried
1 TBSP Chili Powder
1/4 c Coriander Leaves; chopped
6 oz Monterey Jack Cheese; grated
6 Flour Tortillas; 10
1 Tomato; medium, chopped
1 Lettuce; shredded
1 Salsa

Instructions

1. Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan; bring to boil and simmer, covered, 30 minutes. Add water if necessary.
2. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may sauté the onion in about 2 T. oil. I omit the oil to keep the fat content down. The flavor does not seem to suffer.] Chop the Jalapeno pepper. Adjust the quantity to your own taste and / or tolerance.
3. Peel and crush the garlic.
4. Drain the lentil-bean mixture. Reserve 1/2 cup of cooking liquid. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapeno peppers, the oregano, the chili powder, and the coriander leaves, adding some of the reserved liquid as necessary to process. [The final puree should be quite thick.]
5. Pre-heat the oven to 325 F.
6. Assemble as follows on an ovenproof plate, pizza-pan or cookie-sheet:
7. Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes.
8. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving.
9. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn.
The amount of oregano, coriander leaves, chili powder, or jalapeno peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence

http://www.ichef.com/recipe.cfm?task=display&recipeid=77441&itemid=77779

Bean Lasagna

Makes: 5 Servings

Ingredients:

4 Cans Diced Tomatoes
1 12 Oz Bottle Taco Sauce
2 Cups Corn
15 Lasagna Noodles
1/2 Cup Black Olives
1 1/2 Cups Cottage Cheese
2 Cans Refried Beans

Directions:

1. Add 5 oz taco sauce to the bottom of a lasagna pan. Spread around
the bottom.
2. Cover sauce with a layer of noodles.
3. Add beans, cheese, corn, diced tomatoes, the remaining noodles,
and the remaining sauce in any order you wish, but save enough beans
for a final layer.
4. Place a layer of noodles over the alternating layers.
5. Finish with a layer of beans and taco sauce.
6. Cover with tin foil and bake at 375 degrees until
lasagna noodles are cooked.

http://e-stuffplus.com/vegetarian/recipes/Bean-Lasagne.php

Thanksgiving Loaf

Ingredients (for a large family)
3 cups of cooked lentils
3 cups cooked millet
3 cups steamed brown rice
1 cup whole wheat bread, crumbled (3 slices)
1/2 cup dry oatmeal or cornmeal
1/2 cup almond or cashews, ground fine
1/4 cup sunflower seeds, ground fine (optional)
approx. 3/4 cup of tomato juice
1 Tbs of oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped tomato
1 heaping Tbs of sage (this is the key spice)
1/2 tsp celery seed, ground
salt to taste, garlic power (optional, can be added while eating)

Procedure:
Lightly saute onions in a mixture of water and oil.
Add celery and tomatoes, but only saute very little to soften and stop. (the celery, if not over-cooked, gives a nice "crunch" to the loaf)
Combine all the ingredients and mix well, add bread crumbs and tomato juice to make stiff. Add water if the mixture seems too dry. Place in lightly oiled loaf pans. Bake at 350 degrees for 1 hour.
Serve with favourite veggy `gravy' (optional)
After baking, cover with towel to keep moist, or if you are like me and like it dry, don't cover.

Optional: Parsley "Gravy"
Ingredients:
1 3/4 cups of water
2 celery sticks
1/2 cup of cashew nuts
3/2 Tbs. of arrowroot powder (or 2 Tbs of Whole Wheat Flour)
1/8 tsp celery seed powder
1/4 tsp soy sauce.

Using a blender, blend everything till smooth. Carefully simmer in a saucepan until thick. Add 1/4 chopped parsley and serve.
http://www.johnrussell.name/recipes/thanksgi.htm

Adobo Bean Loaf

1 cup cooked black beans
1/2 cup cooked white rice
1 small onion
1 Tbsp. honey substitute (such as agave nectar)
1 tsp. adobo sauce
2 small potatoes
egg substitue equal to 1 egg

1. Brown the onion in a pan and add the beans.
2. Once warm, put the beans and onion in food processor until combined.
3. Dice and cook the potatoes.
4. Preheat oven to 375 F.
5. Mix the honey and adobo sauce with the rice.
6 Combine the beans and onion mixture with the rice mixture. Add the egg and stir in potatoes.
7. Salt, pepper, and oregano to taste.
8. Place in oven for 45minutes to 1 hour.
Servings: 6
http://www.fatfreevegan.com/beans2/1254.shtml

Vegetarian Bean-Stuffed Cabbage Rolls


Serving Size: 6

1 head of cabbage

--Sauce--
8 oz. tomato sauce
6 oz. tomato paste
1 cup onion -- finely chopped
2 cloves garlic -- crushed
2 tsp. Sugar
1 tsp. oregano
1/2 tsp. basil
1/4 tsp. Pepper

--Filling--
1 lb. white beans, canned
1 cup onion -- finely chopped
1 cup brown rice, cooked
1 tsp. oregano
1/2 tsp. dried basil
1/4 tsp. Salt
1/4 tsp. pepper

Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes. Remove leaves from water, place in a colander, and run under cold water for a few minutes. Drain.

To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 minutes.

To prepare filling: place beans in a large bowl. Mash slightly with a fork or potato masher. Add remaining filling ingredients and mix well.

To assemble: preheat oven to 350 degrees F. Lightly oil a 9 x 13-inch baking pan or spray with nonstick cooking spray. Divide filling evenly and place each portion near the base of a cabbage leaf. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce evenly over rolls.

Cover Tightly and bake 1 hour.
http://www.fatfreevegan.com/veggies/veg-bean.shtml

Chickpeas A'la King

1 cup sliced mushrooms
1/2 cup red bell pepper -- chopped
1/2 cup whole wheat pastry flour
1/2 cup nutritional yeast flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme -- crumbled
1/8 teaspoon ground black pepper
2 cups rice milk -- or low-fat soymilk or other non-dairy milk
1 1/2 cups chickpeas -- 1-15oz can, rinsed & drained
1/2 cup scallions -- finely chopped

1. Sauté the mushrooms & bell peppers in water or veggie broth (original recipe called for oil) for 3-4 minutes, stirring constantly so they don't stick or brown. Stir in the flour, then add nutritional yeast and spices and continue cooking & stirring for another minute.
2. Remove from heat and gradually stir in the milk, mixing constantly to avoid lumps.
3. Return to heat to continue cooking. Stir constantly until thickened, then add chickpeas & scallions and continue cooking another 3-5 minutes or until the chickpeas are thoroughly warmed.
4. Serve at once over biscuits, rice, noodles or toast points. *See note.
Serving Size : 4

Description:
"Use chickpeas, not chicken in this old fashioned entrée. You're bound to get compliments that will make you crow. Serve it over rice, toasted bread triangles, or split biscuits. –
http://www.fatfreevegan.com/beans/chickpeas.shtml

Lentil and Broccoli Gratin

1 cup red lentils
1 large onion, peeled & chopped
1 inch piece of fresh ginger, peeled and grated
¾ lb broccoli, washed, trimmed, divided into florets
juice and grated rind of 1 lemon
salt and freshly ground pepper
soft bread crumbs

Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.
Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.
I usually serve this with baked potatoes and salad. This dish freezes well.
http://www.fatfreevegan.com/beans/lentil_broccoli.shtml

Chickpea Pancakes

Ingredients (get from Indian grocery store)
1 Cup Besan (Chickpea Flour)
1 Carrot Grated
1 Green Chili: Finely Chopped
1/2 Medium Onion Finely Chopped
Fresh Coriander: Finely Chopped
3 inches bottle gourd grated
Water to add
Salt and Red Chilies to taste.
Oil to fry

Method:
add all the ingredients together except water.
Add water slowly and make the batter to a consistency of soup. / crepes batter.
Beat the batter for 2 mins with hand.
Heat a griddle.
Put 1 tsp oil over it and spread it. Then lightly remove the excess oil by wiping with a towel.
Put one big ladle of batter and spread it on griddle.
The heat should be medium so that it doesn't burn.
put 1 tsp oil on the corners of the pancake.
Once it gets browned from one side turn it over and cook from the other side.
Put one more tsp of oil.
Once brown spots appear take it off from the griddle.
Serve hot with tomato ketchup or tomato salsa/ hot sauce or coriander chutney

Lentil and Rice Casserole

1 cup split red lentils
1/3 cup long grain rice (white or brown) (I used brown)
5 cups vegetable stock (I used 5 cups water w/ 3 cubes)
1 leek, cut into chunks (I didn't have leek, used spring onion)
3 garlic cloves, crushed (I used one big one)
1 14oz can chopped tomatoes
1 tsp ground cumin
1 tsp chilli powder
1 tsp garam masala
1 red bell pepper, seeded and sliced
100g/3 1/3oz small broccoli florets
8 baby corn cobs, halved lengthways (Didn't use these...didn't have em)
50g/1 3/4oz green beans, halved
1 tsp shredded basil
salt and pepper

1. put lentils, rice and stock into a large pot and cook over low heat, stirring occasionally, for 20 mins.
2. add all the vegetables and spices, leaving the shredded basil
3. bring to the boil, then reduce the heat and simmer, covered, for 10-15 minutes or until vegetables are tender
4. add shredded basil and season to taste with salt and pepper
5. serve immediately. if desired, garnish with fresh basil sprigs
http://www.fatfreevegan.com/grains/lentil-rice.shtml

Shepard's Pie

1 cup dried lentils (green or brown), or 2 cups cooked lentils
1 large yellow onion, chopped
2 carrots, chopped
1/2 cup celery, sliced
2 cloves garlic, chopped
Olive oil for sauteing
1 tsp mixed dried herbs (marjoram, thyme, basil, sage--your choice)
One 8-oz can tomato sauce or one 15-oz can tomatoes, chopped
2 tablespoons soy sauce
2-3 tablespoons chopped parsley
Salt and black pepper
4 medium potatoes, cooked and mashed
Paprika
2 tablespoons nutritional yeast flakes

If the lentils are uncooked, boil them in water for 45 minutes. Drain.Preheat oven to 350 degrees. Saute onion, carrots, celery, and garlic in a little olive oil until softened.
Add herbs, tomatoes, soy sauce, lentils, parsley, and salt and pepper to taste. Stir.
Spoon mixture into a lightly oiled baking dish. Spread mashed potatoes evenly over the top, drawing a fork over the surface to make ridges. Sprinkle paprika and nutritional yeast flakes on top of potatoes.
Bake 45 minutes, until golden brown.

Beany Balls

Serves 4
I love these things - and they freeze beautifully.
2 cups cooked aduki beans
2 cups cooked brown rice
1 onion
2-3 cloves garlic, crushed
1 tbsp tahini
1 tbsp lemon juice or veggie stock

Seasoning
Place the beans and rice into a bowl and attack with a masher until reasonably well smashed up.
Water/stock sauté the onion and garlic until tender and beginning to brown. Add the onions to the bean mix with the rest of the ingredients and a little seasoning. Now get your hands into the bowl and squish everything together - mucky but fun! With clean wet hands divide the mix into 8 and roll into balls.
Place onto a baking sheet and bake in a hot oven until golden. Serve with Slow Cooked Tomato Sauce (or anything else you want).
Some variations:
Soya sauce, ginger puree and sesame seeds
Tomato puree, Italian herbs and balsamic vinegar
Curry spices and coriander leaves (use mung beans instead of adukis)
Mexican spices and Creole spices
Lots of fresh herbs (parsley, mint and dill works well, or sage, thyme and rosemary and serve the balls with an onion gravy).
http://www.fatfreevegan.com/beans/beany.shtml

Slow Cooked Tomato Sauce (for beany balls)

Ok, this looks as though it's really involved and time consuming, but it isn't really - honest BUT, it does take a long time to cook (but doesn't need to be watched or stood over), so I tend to make a huge pan of it and freeze in batches, and then use in all sorts of dishes.
Warm your largest pan and 1/2 fill with finely chopped onions. Add a little salt and some sweetener (maple syrup or concentrated apple juice etc. -- this is to encourage the onions to release their juice). Cover and cook on a very low heat for 2 1/2 - 3 hours, stirring occasionally. Add enough finely chopped celery and grated carrot to fill the pan. Add blended tinned tomatoes to fill the pan, bring to a simmer and cook for a further hour over a low heat uncovered. Add grated zucchini, finely chopped eggplant and finely chopped red pepper, and if room some snipped sun dried tomatoes and finely chopped mushrooms. Add some veggie stock cubes and cook for another hour, stirring occasionally.
Add a little balsamic vinegar and lots of crushed garlic and cook for a further 10 minutes. Add lots and lots of dried parsley and nutritional yeast flakes, tomato puree to thicken and season to taste.
http://www.fatfreevegan.com/sauces/slow.shtml

Chickpea Sweet Balls Recipe

Sweet, Spiced Balls of Chickpea Flour

Mix together in a large saucepan:
2 1/2 cups chickpea flour*
1/2 cup vegetable oil
1/3-1/2 cup ghee
powdered almond (opt.)

Sauté over low heat, stirring frequently, for 20-25 minutes until softened to the consistency of peanut butter and slightly browned.

Take off the heat and cool for about 5 minutes, then add:
2 cups granulated sugar
1/2 teaspoon cardamom powder

Mix well. Let cool for as long as possible, at least 30-60 minutes. The balls are easier to form when the ingredients are room temperature. Make into 1" balls by squeezing about 1 heaping teaspoon of dough back and forth from one hand to another. Continue this process until each ball is firm and shiny. The mixture will be crumbly at first, and it takes a number of passes between your hands for the ball to form. If you are finding the mixture too crumbly, be sure you have let it cool enough. Some people find using a melon baller helps the process. As a last resort, add a little more melted ghee.
*or equal parts uncooked cream of wheat and all-purpose white flour
http://www.ivcooking.com/p269_12.php%22%3EChickpea

Classic Hummous

Ingredients
·One (19 oz.) can cooked chickpeas (garbanzo beans), drained and rinsed OR 2 cups cooked chickpeas
·1 tbsp. tahini (sesame seed paste)
·1 tbsp. lemon juice, about half a lemon
·1 large clove garlic, roughly chopped
·1-2 tbsp. water, to thin, if necessary

Instructions:
1.You can use either a hand blender or food processor to make this hummous. If using a hand blender, you'll need at least a two cup capacity cup. Either way, add about half the chickpeas and start to blend.
2.Gradually add in the tahini, lemon juice, garlic, but not the water.
3.Keep blending until the volume reduces slightly and the texture becomes more smooth, then add the rest of the chickpeas.
4.Blend until desired consistency is reached - chunkier is good for sandwiches, while a thinny dip may be desired for pita chips.
5.Add 1-2 tbsp. water if necessary while blending.
6.Stir in any additions, garnish, and serve!

Jalapeno Lime Hummus

1 16-oz. can chick peas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons pickled jalapenos
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
cumin, to taste
red pepper flakes, to taste
a pinch of sea salt

Combine all of the ingredients in a food processor until smooth.

Serve with fresh organic carrot sticks. It's also fabulous with organic blue [or gold] corn chips.

Makes about 3 cups.
http://glutenfreegoddess.blogspot.com/2006/03/jalapeno-lime-hummus.html

Spicy Mexican Bean Burger
yield: 8 - 10 burgers
 16 ounce can of red kidney beans, drained and mashed
 1/2 cup small onion, coarsley chopped
 1/2 green pepper, coarsley chopped
 1 carrot, steamed and mashed
 1/8 cup picante sauce or salsa (spicy or mild to your taste)
 1 cup bread crumbs
 1/2 cup flour
 1 tsp. black pepper (or to taste)
 dash of chili powder

Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450 degrees for 15 - 20 minutes, until firm, brown and done. Serve on a whole wheat bun with lettuce, tomato and salsa. Accompany with tortilla chips and a large glass of iced tea. These can be grilled or pressed in those new-fangled sandwich presses... a lot quicker and tastier than baking. [Author's note: "When I studied in England for a semester, I fell in love with Wimpy's Spicey Mexican Bean Burgers. Upon returning to the states, I struggled to recreate this burger. This is what I've come up with."]
(Note: We cut back black pepper to 1/2 tsp. Although unspecified, we used whole wheat flour. We made these a second time, adding 1/2 tsp. of salt. Many of us preferred them this way.)
http://www.johnrussell.name/recipes/burgers.htm#contest2