Creole Beans 'n' Greens
2 cups bouillon
1 16-ounce bag frozen onion-pepper mix
1 16-ounce bag frozen chopped kale or spinach
1 teaspoon liquid smoke
1 teaspoon Cajun Spice Blend
pinch cayenne, or to taste
2 tablespoons tomato paste
1 cup bulgur
1 can pinto or kidney beans
1/4 cup cider vinegar

Bring the bouillon, frozen vegetables and spices to a boil in a large pot, breaking up the vegetables with a spoon. Stir in the tomato paste and bulgur, return to boiling and simmer 5-10 minutes, or until the bulgur is soft. Stir in the beans and 2 tablespoons of the vinegar and heat through.Taste and add as much of the remaining vinegar as you like.

4 servings

 

Extra Quick Chili

1 16-ounce bag frozen onion-pepper mix
2 garlic cloves, minced
1 28-ounce can plum tomatoes, cut in pieces
1 teaspoon bouillon granules
1 tablespoon mild chili powder
pinch cayenne, or to taste
2 cans kidney beans or black beans
Cooked whole grains (optional)

Combine all ingredients except the grains in a large pot, bring to a boil and simmer for 5-10 minutes. Serve over the whole grain of your choice, if desired.

4-6 servings

 

Dr. Gabe's Famous Bean-Eggplant-Tomato Casserole
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 28-ounce can plum tomatoes,
undrained, broken up
2 bouillon cubes or 2 teaspoons bouillon granules
1 tablespoon oregano
pinch cayenne, or to taste
1 eggplant, cut in 1/2” cubes
2 16-ounce cans kidney beans, drained
Cooked whole grains of your choice

Combine the onions, garlic, pepper, tomatoes, bouillon cubes or granules and seasonings in a large pot. Bring to a boil, reduce the heat and simmer while dicing the eggplant. Add eggplant to the pot and simmer 10-20 minutes. Stir in the beans and heat through. Serve over cooked whole grains.

6-8 servings