The more you eat squashy beans, the better you will be
able to digest them. No longer will flushbunking whizpoppers trouble your
tummy! So go ahead, try one of these hopscotchy recipes!
Black Bean Sweet Potato Jumble
1 teaspoon curry powder
1 pinch cinnamon
1 tablespoon olive oil
1 small sweet potato, diced
2 tablespoons onion, diced
2 cloves garlic, minced
½ a red pepper, diced
¾ teaspoon paprika
1 can black beans, rinsed
½ cup warm water
2 tablespoons peanut butter
½ a lime of juice
1 teaspoon brown sugar
Salt and pepper
1 teaspoon curry powder
1 pinch cinnamon
1 tablespoon olive oil
1 small sweet potato, diced
2 tablespoons onion, diced
2 cloves garlic, minced
½ a red pepper, diced
¾ teaspoon paprika
1 can black beans, rinsed
½ cup warm water
2 tablespoons peanut butter
½ a lime of juice
1 teaspoon brown sugar
Salt and pepper
Heat oil, curry and cinnamon in a large pot over medium heat. Add sweet potato, onion, garlic, red pepper and paprika. Cook around four minutes. Add beans, hot water and peanut butter. Simmer for 10 minutes, covered. Turn off heat. Add lime and brown sugar. Add salt and pepper to taste. Serve and enjoy!
Baked Pasta And Beans
2 cups rotini or penne, uncooked
1 can black beans, kidney beans or chickpeas, rinsed
½ can (1 and a half cups) crushed tomatoes
1 handful pitted, sliced black olives
1 carrot, chopped
2 cloves garlic
1 tablespoon olive oil
½ cup grated cheddar cheese
Cook pasta. Meanwhile, preheat oven to 400. In saucepan, fry garlic in oil, add tomatoes, carrot and beans. Heat on high, then simmer on low. Add cooked pasta, olives and most of the grated cheese. Stir well. Transfer to small baking pan or dish. Sprinkled remining chesse on top. Cook in oven 15 minutes, until cheese is golden. Serve and enjoy!
Spaghetti Squash With Beans And Veggies
1 medium spaghetti squash
1 can kidney beans
1/4 cup cauliflower, in pieces
2 medium carrots, chopped
1 jalapeno, diced
2 cloves garlic
olive oil, to taste
salt and pepper, to taste
Preheat oven to 375. Slice squash in half, remove seeds and place face-down on a baking dish. Bake until tender, 30-40 minutes. Roughly halfway through baking time, cook vegetables in olive oil and garlic in a medium pot on medium-low heat (avoid smoking the olive oil - it won't be as good for you) until just tender. Add beans, jalapeno, salt and pepper. Cook on low until squash is done (add a wee bit of water, if the beans start to stick to the pot). Scrape out insides of squash onto three large plates. Drizzle with olive oil and a bit of salt, and top with beans medley. Serve and enjoy!