Ultra-Amazing Butter Bean Soup
1 can of butter beans
1-2 chopped carrots
1-2 stalks of celery, chopped
1/2 cup chopped onion
1 tbs olive oil
2 cups chicken or vegetable broth
salt and pepper to taste
Heat the olive oil in a pot and sautee the carrots, celery, and onion until soft. Add the butter beans, chicken broth, and seasonings, and bring to a boil. Simmer until all flavors are fully incorporated. Amazing! Tastes even better the next day (and it's only like 3 points for a big bowlful!)
Start off with several cups of chopped mushrooms - I used a mix of button and baby bellas. Sautee.
Add some chopped onion and cook til soft; add a can of kidney beans, a can of stewed tomatoes, and a nice dash of taco/fajita seasoning. Yummy! (This is also amazing in tacos as meatless taco filling, with some low-fat cheddar and a dollop of plain Greek yogurt).
Last Sunday, I wanted chickpea salad SO. BAD. Like, the preacher was preaching and I kept getting distracted by the thought of crunchy seasoned chickpeas. :( When I got home, I whipped up a batch, ate half for dinner in a whole wheat pita with some sprouts and chopped tomato, and packed the other half in a salad for the next day's lunch (which is what you see above - regular chickpea salad is much creamier).
Open and rinse one can of chickpeas (garbanzo beans). You can mash slightly if you like a mushier texture - I like the crunchiness of them, but every once in awhile i like to mash them for a more hummus-like salad. Add 1 TBS light mayo, a drizzle of sesame oil, a splash of soy sauce, a dash of curry powder, some chopped celery, and a 1/4 cup raisins (golden raisins are particularly amazing!). Warning: If you pack it for the next day, the dressing does tend to "melt" off the beans, but if you pack if with greens it doesn't matter cuz it makes a nice little asian dressing! :)
I also made my first wine-braised brisket this week, and it was oh-shoot-me-good, but I'm still working on the proportions for I'll save that for another time. :)