Updated: Mar 11, 2020
Quinoa Black Bean Salad
1 cup quinoa, rinsed
1 cup salsa
1 cup water
1 teaspoon salt
2 tomatoes, seeded and diced
1 cup corn
1 avocado, diced in medium cubes
1 3/4 cup of cooked black beans
1 Tablespoon of lime juice
2 Tablespoons cilantro-chopped
1. In a medium saucepan, combine quinoa, salsa, water and salt. Bring to a boil.
Cover, reduce heat and simmer for 15 minutes.
2. In a large bowl, combine all ingredients. Serve chilled.
1 pound ground turkey
1 onion, chopped
2 cups kidney beans, cooked
1 can tomato soup, no water added
1 tablespoon chili powder (or to taste)Sriracha (optional, to taste)
Directions 1. In a large skillet, brown turkey (about 10 to 15 minutes) 2. Drain meat; add onion and cook for additional 5 minutes 3. Add kidney beans, soup, and chili powder and heat for 5 minutes. Add optional Sriracha if using
Slow Cooked Kidney Beans
6 bacon strips, diced
1/2 pound smoked Polish sausage or kielbasa, sliced
6 cups of kidney beans-light or dark or combination
1 can (28 ounces) diced tomatoes, drained
2 medium sweet red peppers, chopped
1 large onion, chopped
1 cup ketchup
1/2 cup packed brown sugar
1/4 cup honey
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
2 medium unpeeled red apples, cubed
In a large skillet, cook bacon until crisp.
Remove with a slotted spoon to paper towels.
Add sausage to drippings; cook and stir for 5 minutes. Drain and set aside.
In a 6-qt. slow cooker, combine the beans, tomatoes, red peppers, onion, ketchup, brown sugar, honey, molasses, Worcestershire sauce, salt and mustard.
Stir in the bacon and sausage.
Cover and cook on low for 4-6 hours. Stir in apples. Cover and cook 2 hours longer or until bubbly.