Using Your "Pandemic Beans"
We know that just about everyone stocked up on non-perishable pantry items during the height of the Covid lockdown, and beans were one of the most in-demand products. Remember the days when beans were actually being rationed at the grocery stores? Chances are you haven’t exhausted your stash of beans yet, but may need some new ideas on how to use them. Below are some new ways to use them to create easy & delicious dishes that will make you appreciate the great versatility, nutritional value, and pure tastiness of the humble bean!
And if you need to replenish of your beans inventory, we are big fans of Your Organics Ready-to-Eat beans sold in vacuum pouches. They have far better texture and flavor than canned beans, and spare you the presoaking and hours of cooking you would face with dried beans. We carry the Your Organics Black Beans, Kidney Beans and Chickpeas, and highly recommend keeping a few in your pantry for throw-together meals that you feel good about.
Pasta & Chickpeas with Spinach
A classic Italian favorite that never fails to cheer everyone up on even the most miserable day! Healthy and filling, but not heavy.
Prep time: 30 min. Serves 4
Ingredients
three 10 oz. pouches Your Organics Ready-to-Use Chickpeas or two 14 oz cans chickpeas, drained
1/2 lb (8oz) short pasta (penne, shells, fusilli) (our favorite is the DiMartino Fusili Corti)
4 cups chicken or vegetable broth
1 Tbsp olive oil
2 carrots, chopped*
1 celery rib, chopped*
1 medium-sized onion, chopped*
1 medium-sized potato, cubed
1 cup Pinwheel local chopped spinach, frozen
1 clove garlic, chopped
1 fresh rosemary sprig, or 1/2 teaspoon dried rosemary
1/3 cup grated Parmesan
Salt & black pepper
Crushed Red Paper or Tabasco or other favorite hot sauce (optional)
*Note that the carrots, celery & onion can be chopped together in a chopper or food processor to save time
Instructions
-Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, celery, and rosemary. Cook, stirring often, until the onion has softened, about 5 minutes. Add the garlic, chickpeas, the cubed potato, and a good pinch of salt and pepper. Cook stirring frequently, about 2 more minutes.
- Add the broth, raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook for 10 minutes.
- Turn the heat off and carefully ladle out about 1.5 cups of the chickpeas mix to a blender and puree until smooth and return it to the pot, or use an immersion blender to briefly (about 45 sec- 1 min.) blend the contents directly in the pot, leaving most of the chickpeas whole
- Return pot to the heat, bring to a boil, and add the dried pasta. Reduce the heat and cook gently, stirring often, until the pasta is tender but still firm to the bite. If the soup seems too thick, gradually add water or extra broth and thin to desired consistency. Add the frozen spinach and stir well.
- Season with salt and pepper according to your taste. Serve with an extra drizzle of olive oil, freshly ground black pepper, hot sauce or crushed red pepper, if using, and top with the grated parmesan cheese.
Herbed Chicken Breast with Beans & Rice
A simple crowd-pleasing dish packed with protein. Serve with a side of steamed broccoli or peas.
Prep time: 30 min. Serves 4
Ingredients
1 cup uncooked Jyoti Basmati Supreme rice
3 tablespoons olive oil
1 pound All-Natural Boneless Skinless Chicken Breasts, cut into chunks
1 tablespoon chopped fresh parsley or cilantro
1 large garlic clove, chopped
1 small onion, chopped
one 10 oz. pouch Your Organics Ready-to-Eat Kidney Beans, or one 15 oz. can kidney beans rinsed, drained
lemon wedges, to serve
Instructions
- Cook rice according to directions; keep warm.
- Heat 2 tablespoons oil in a skillet until hot; add chicken, parsley/cilantro and garlic. Cook over medium-high heat, stirring occasionally, 9-10 minutes or until chicken is no longer pink. Remove chicken from skillet; keep warm.
- Heat remaining oil in same skillet; add onion. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until onion is softened.
- Stir in beans and cooked rice. Continue cooking, stirring occasionally, 2-3 minutes or until heated through.
- Spoon rice and bean mixture onto serving platter; top with chicken. Garnish with additional chopped cilantro, if desired. Serve topped with a squeeze of lemon juice, and lemon wedges on the side.
Mexican-Inspired Black Bean & Quinoa Bake
Black beans are an always-satisfying ingredient, and this is a great way to use them to produce a hearty, healthy dish with south-of-the-border flavors.
Prep time 30 mins. Serves 4
Instructions
- Preheat oven to 375° F
- Heat oil in an oven-safe pan. Add onion and zucchini and sauté for 3-5 minutes on medium-high until beginning to soften and darken. Add garlic, cumin, chili powder, oregano, and salt and sauté 2-3 minutes longer.
- Add beans, quinoa, 2 Tbsp. cilantro, lime juice, salsa, hot sauce (if using) and 1/4 cup cheese and stir to evenly mix in.
- Top with remaining cheese and bake for 20 minutes until cheese is melted.
- Remove from oven and top with remaining cilantro, avocado, and tomato.
Ingredients
1 tsp. olive oil
1 small onion (diced)
1 zucchini (quartered and sliced)
1 tsp. minced garlic
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp salt
1 cup cooked quinoa
10 oz. pouch Your Organics Ready to Eat black beans, 0r 1 15 oz. can black beans drained & rinsed
2 Tbsp. chopped cilantro
juice of one lime
1/2 cup salsa
1 tsp. hot sauce (optional)
3/4 cup grated cheddar cheese
Optional Toppings
2 Tbsp. chopped cilantro
1 Avocado (diced)
1 tomato (diced)