Tag: Bean

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)

Creamy white bean soup, with roasted garlic and a touch of sage. So simple and inexpensive to make, and so so good. Leftovers can be frozen.

This started out as an experiment, and ended as a soup. I never know what to expect when I throw something in the slow cooker, I wanted to see if I can cook white beans in the crock pot without soaking them first. The answer is yes you can; it took about 3-4 hours on high. But they basically looked like cooked beans in water, not like a thick pot of beans that I imagined so I quickly fixed that and turned this into a great tasting soup.

As a kid, I remember my Mom pureeing all my soups to make me eat them. As an adult, I tend to still like my beans pureed in my soup. You can leave some beans whole as I did to give it some texture, or blend the whole thing, up to you.

My method for roasting garlic is a little unconventional, I peel my cloves before roasting because I prefer not to have to do it after. Completely up to you how you roast your garlic, the end result is the same. If you are pressed for time, and wish to skip the roasted garlic, it will still taste wonderful. I personally think adding them makes it go from good to great.

Note: if you want to make this vegetarian, substitute the chicken bouillon for vegetable.

Tuscan White Bean and Roasted Garlic Soup (Crock Pot Recipe)
gordon-ramsay-recipe.com
Servings: 7 • Size: little over 1 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 241 • Fat: 3 g • Carb: 41 g • Fiber: 6 g • Protein: 15 g • Sugar: 0 g
Sodium: 322 mg (without added salt)

Ingredients:

1 lb dry Cannellini beans, rinsed
1 head garlic, peeled
8 cups water
4 sage leaves, plus more for garnish
2 tsp olive oil
1 tbsp chicken Better Than Bouillon, or cube (vegs us vegetable bouillon)
kosher salt and white pepper to taste

Directions:

Place beans, 3 cloves of the garlic, water and a few sage leaves in the crock pot; cover and set to HIGH 4 hours, or until beans are soft. Don’t add salt.

Meanwhile, preheat the oven to 400°. Place remaining garlic cloves in the center of a 7×7 inch square of aluminum foil (photo above is showing half of the cloves, use the whole thing). Cover garlic with olive oil and a little salt. Seal aluminum tightly and place in the oven 25-30 minutes, until garlic is soft and golden. Remove from oven and set aside until the beans are done.

When the beans are soft, add the bouillon and mix well until dissolved, then carefully some of the beans and liquid along with the roasted garlic to the blender. Blend until smooth and pour it back into the crock pot. Repeat with the remaining beans until you get the texture you desire. You can also use an immersion blender if you have one. Taste for salt and adjust as needed.

Serve with fresh sage and white pepper on top and if you wish, some whole roasted garlic cloves on top. (I reserved a few)

Makes about 7 3/4 cups.

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Slow Cooker Chicken Black Bean Tacos

This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you’ll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it’s loaded with fiber.

Personally, I love this served in crunchy corn taco shells. I make a quick red cabbage slaw which adds a little acidity and crunch, and it’s a healthier option than iceberg. Add some spicy pico de gallo for freshness and avocados, and I am one happy gal! So good you won’t even miss the cheese!

I often make my own pico de gallo, but when I’m pressed for time, I have no problem buying it. There are lots of great options in the refrigerated produce section of the supermarket, Nature’s Promise is usually my go-to, is organic and has just the right amount of kick.

Avocado is so good on tacos, and loaded with heart healthy fats. It’s creamy and delicious and I totally skip the sour cream, but if you rather save on calories and leave it out, fat free Greek yogurt works fine in it’s place.

As for my slow cooker, believe it or not, I’ve had many bad experiences with crock pots cooking to hot and turning out strange tasting food… until I bought my current Slow Cooker, the Hamilton Beach Set and Forget 6 Quart Slow Cooker. Love it and I’ve been using it for over a year with great results every time! As part of my week of Target giveaways, I wanted to give away the same exact one, but couldn’t find the same exact model. I did find one very similar, without the probe (which I never used anyway) so today on Skinny Bits, if you want to take a chance at winning this wonderful prize, click HERE and leave a comment on Skinny Bits for a chance to win. (Please do not leave your comments here on Skinnytaste, they wont count.)^[1]^[2]^[3]

Slow Cooker Black Bean and Chicken Tacos
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 tacos • Old Points: 6 pts • Points+: 8 pt (10 w avocado)
Calories: 313 • Fat: 8 g • Carb: 41 g • Fiber: 8 g • Protein: 22 g • Sugar: 4 g
Sodium: 716 mg (without added salt)

Ingredients:

12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed (Goya)
10 oz can tomatoes with mild green chiles (I used Rotel)
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the Slaw:

1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste

For the Taco:

12 crisp corn taco shells

Optional toppings: (not calculated)

pico de gallo
1 medium haas avocado, sliced (+ add 2 pts per serving)

Directions:

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.

Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.

Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.

Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.

References

^{^} Hamilton Beach Set and Forget 6 Quart Slow Cooker (www.amazon.com)
^{^} Skinny Bits (www.skinny-bits.com)
^{^} click HERE and leave a comment on Skinny Bits for a chance to win (www.skinny-bits.com)

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Black Bean Soup with Bacon and Giveaway Winner!

by Pam on December 9, 2012

I was in the mood for soup today so I went in search of what was in my refrigerator. I decided to keep it simple and make a black bean soup. I usually toss in some chorizo but I didn’t have any so I decided to use bacon instead. I also added sweet potato, red pepper, onion, carrot, and celery to make it extra hearty and flavorful. After the soup simmered for a couple of hours, I blended most of it up with my immersion blender then ladled it into serving bowls. I topped each bowl with cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. It was extremely flavorful and utterly delicious. My kids ate every last drop of their soup and my husband & I both loved it and look forward to the leftovers tomorrow for lunch.

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

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Black Bean Soup with Bacon

Yield: 8

Prep Time: 15 min.

Cook Time: 2 hours

Total Time: 2 hours & 15 min.

Ingredients:

5 slices of bacon, cooked & crumbled
1 small sweet potato, peeled & diced small
1/2 red bell pepper, diced small
1/2 sweet yellow onion, diced small
1 carrot, peeled and diced small
1 stalk of celery, diced small
5 cloves of garlic, minced
1 tbsp cumin
1 tsp chile powder
1/2 tsp oregano
Sea salt and freshly cracked pepper, to taste
3 15oz cans of black beans, rinsed & drained
4 cups of chicken broth
Juice of 1 lime
1 bay leaf
1 tsp molasses

Garnish:

Fresh cilantro, chopped
Green onions, chopped
Avocado, diced
Cotija cheese, crumbled
Sour Cream
Grape tomatoes, diced

Directions:

Place a large Dutch oven on the stove and heat up over medium heat. Add the bacon slices and cook, until it golden brown; remove and place on a paper towel; crumble into bits. Wipe out all but 1-2 teaspoons of bacon grease. Add the sweet potato, red pepper, onion, carrot, and celery to the Dutch oven and cook until softened, about 5-7 minutes. Add the minced garlic, cumin, chile powder, oregano, sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Add the drained & rinsed black beans, chicken broth, bacon bits, lime juice, bay leaf, and molasses. Cover and simmer for 2 hours, stirring occasionally.

Remove the bay leaf from the pot of soup then blend with an immersion blender for a minute or so. Taste and re-season if needed. Ladle soup into bowls then top each bowl of soup with fresh cilantro, green onion, avocado, cotija cheese, sour cream, and diced tomato. Serve & enjoy.

Recipe and photos by For the Love of Cooking.net

Giveaway Winner:

The winner of the MyRecipes America’s Favorite Food cookbook is comment number 124:

Angelina — December 8, 2012 @ 6:00 am^[3]: My birthday is on the 9th!!! This would be an awesome b-day gift.

Happy birthday Angelina – you won! Please e-mail me your mailing address at gordon-ramsay-recipe.com@gmail.com so I can send the cookbook to you as soon as possible.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
^{^} 6:00 am (www.gordon-ramsay-recipe.com)

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shrimp cocktail sauce recipe gordon ramsay