2 cans (15 oz each) red kidney beans, rinsed and drained
1/4 cup Italian-style bread crumbs
1 tsp Worcestershire sauce
2 medium green onion, chopped (2 Tbsp)
1 egg white
3 Tbsp sesame seed
12 slices sourdough bread
1/4 cup guacamole
1 medium carrot, shredded

1. Heat grill. Process beans in food processor. Add bread crumbs, Worcestershire sauce, onions and egg white; pulse until well mixed.

2. Place sesame seeds on plate. With wet hands, shape mixture into 6 flat oval-shaped patties, about 1/2-inch thick. Coat patties evenly on both sides with seeds.

3. Grill for 12-16 minutes, turning once, until patties are lightly browned on both sides and seed is toasted.

4. If desired, just before the patties are done, place slices of bread on grill to toast.

5. To serve, spread 1 side of each toasted slice of bread with 1 teaspoon of guacamole. Place patties on 6 of them then top with carrots. Top with remaining bread, guacamole side down.

TIPS: Serve with fresh cut veggies and your favorite chips!

1. Preheat oven to 350 degrees F.

2. Puree the chickpeas in a food processor. Add the margarine. Add the eggs, one at a time, processing until the mixture is very smooth and creamy. Transfer the chickpea mixture into a mixing bowl. Add the dark brown sugar and coconut milk and beat until blended.

3. Stir in the walnuts and coconut.

4. Pour into the pie crust and bake in the preheated oven for 50-60 minutes or until knife inserted into center comes out clean. Serve warm with a little whipped cream or, even better, vanilla ice cream!

Ingredients
2 lbs green beans
1-2 tablespoon olive oil (or just enough to lightly coat beans)
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper

Directions
Preheat oven to 400°F. Wash, dry well, and trim green beans. Put green beans on a jelly roll pan. Drizzle with olive oil. Sprinkle with salt and pepper to taste. Use your hands to be sure all the beans are evenly coated and spread them out into 1 layer. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled. Serve hot or at room temperature.

Ingredients
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup (or less) cilantro, minced
3 cans black beans (low sodium preferred)
2 cans Rotel (one original and one extra spicy)
1 can Mexi-corn (regular corn will do)
2 tablespoons cooking oil
2 fresh medium banana peppers, chopped (optional)
1 fresh jalapeno pepper, chopped (optional)
1 pinch garlic salt (optional)
flour/corn tortillas

Directions
Chop vegetables into bite-size pieces. Heat oil in a Dutch oven. Add all vegetables and seasonings to the Dutch oven, except cilantro.

Cook over medium heat until tender. Add all remaining ingredients. Bring to a boil and then simmer covered for 20 minutes or more; stirring occasionally.

Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.

How visitors found this page:

• receipes for black beans

Ingredients
1 1/2 cups dried pinto beans
1 1/2 cups dried kidney beans
1 1/2 cups dry great Northern beans
14 cups water
1/2 pound salt pork, cut into 1/8″ strips
1 large onion, chopped
1 1/2 cups ketchup
1 1/2 cups brown sugar, packed
3 cups water
3 teaspoons dry mustard
3 tablespoons molasses
11/2 teaspoon salt
1/2 pound bacon, chopped
3 cloves garlic, minced

Directions
Pick over and wash dried beans. Rinse well, drain. Combine beans and water in a large Dutch oven or cast-iron pot. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from heat, cover and allow to stand one hour. Drain and return beans to Dutch oven.

Stir in remaining ingredients, leaving salt pork near top. Cover and bake at 300° for three hours. Uncover, and bake an additional 30 minutes or until beans are tender.

How visitors found this page:

• beanrecipes com

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