Gotta good recipie for this?!
What can i do with Garbanzo beans and or black beans!. I dont want to make and intricate salad or soup, just something i can whip together for a quick lunch
also i would like it to be as low cal and fat as possible
THANKS!!Www@FoodAQ@Com
also i would like it to be as low cal and fat as possible
THANKS!!Www@FoodAQ@Com
Answers:
Well hummus is great, but since everyone else did it I will give you another great idea!. Falafel!. This is the basic recipe I use!. http://www!.epicurious!.com/recipes/food/v!.!.!. I don't follow it perfectly!. I use canned beans and toss all the seasonings in a food processor then sautee up!. I do like mine on pita!. It's a great sub for a meat based sandwich!.Www@FoodAQ@Com
12
ounces
garbanzo beans - prepared according to package directions and reserve 1/2 cup cooking liquid
2
tablespoons
Vegetable Oil
2
small
Organic Yellow Onion chopped
2
cloves
Organic Garlic minced
1
teaspoon
Ginger Root minced
1
teaspoon
Turmeric ground
1
teaspoon
Cumin ground
1
teaspoon
Lemon Juice (use Lemon Juice)
1
teaspoon
Garam Masala
4
small
Serrano Chiles
Preparation
Heat oil in saucepan over medium heat!. Add the onions, garlic, and ginger, stirring until onions are tender but not browned!. Stir in the turmeric, cumin, coriander, lemon and garam masala!.
Stir in the garbanzo beans and reserved cooking liquid!. Bring to a boil!. Reduce heat, cover and simmer 10 minutes!. Turn into a heated serving bowl!. Sprinkle with cilantro and garnish with chiles!.
or:
garbanzo burgers
cup cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 cup whole wheat flour
Salt (optional) and pepper to taste
2 tablespoon oil
Directions:
Mix the ingredients (except oil) in a bowl!. form 6 flat patties!. Fry in oiled pan over medium-high heat until burgers are golden brown on each side!. Makes 6 burgers
or: garbonzo with fetta xcheese
Ingredients
3 cups garbanzo bean, rinsed and drained (chick peas)
1 small cucumber, peeled, seeded and diced
3/4 cup feta cheese, crumbled (3 ounces)
2 tablespoons sun-dried tomato, coarsely chopped (not oil-packed)
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 teaspoon extra-virgin olive oil
Directions
1In large bowl, combine all ingredients, tossing well!.
2Cover and refrigerate for several hours, or until ready to serve!.
or
Ingredients
1 (16 ounce) can garbanzo bean
1 tablespoon ghee or oil
1 onion, roughly diced
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1/2 cup tomato, diced
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garam masala
garnish
coriander leaves
lemon slice
Directions
1Saute onions, add garlic and ginger in ghee!.
2Fry for about 5 minutes!.
3Add tomatoes, and cumin, coriander, tumeric and chili powders, and salt to taste!.
4Cook for another 5 minutes!.
5Add garbanzo beans, boil for a few mintues!.
6Add garam masala, let mixture simmer!.
7Remove from stove!.
8Serve garnished with coriander leaves and lemon slices!.
enjoy (p!.s!. all low in carbs and fat)
p!.p!.s bon appetiteWww@FoodAQ@Com
ounces
garbanzo beans - prepared according to package directions and reserve 1/2 cup cooking liquid
2
tablespoons
Vegetable Oil
2
small
Organic Yellow Onion chopped
2
cloves
Organic Garlic minced
1
teaspoon
Ginger Root minced
1
teaspoon
Turmeric ground
1
teaspoon
Cumin ground
1
teaspoon
Lemon Juice (use Lemon Juice)
1
teaspoon
Garam Masala
4
small
Serrano Chiles
Preparation
Heat oil in saucepan over medium heat!. Add the onions, garlic, and ginger, stirring until onions are tender but not browned!. Stir in the turmeric, cumin, coriander, lemon and garam masala!.
Stir in the garbanzo beans and reserved cooking liquid!. Bring to a boil!. Reduce heat, cover and simmer 10 minutes!. Turn into a heated serving bowl!. Sprinkle with cilantro and garnish with chiles!.
or:
garbanzo burgers
cup cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 cup whole wheat flour
Salt (optional) and pepper to taste
2 tablespoon oil
Directions:
Mix the ingredients (except oil) in a bowl!. form 6 flat patties!. Fry in oiled pan over medium-high heat until burgers are golden brown on each side!. Makes 6 burgers
or: garbonzo with fetta xcheese
Ingredients
3 cups garbanzo bean, rinsed and drained (chick peas)
1 small cucumber, peeled, seeded and diced
3/4 cup feta cheese, crumbled (3 ounces)
2 tablespoons sun-dried tomato, coarsely chopped (not oil-packed)
2 teaspoons fresh thyme, chopped or 1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 teaspoon extra-virgin olive oil
Directions
1In large bowl, combine all ingredients, tossing well!.
2Cover and refrigerate for several hours, or until ready to serve!.
or
Ingredients
1 (16 ounce) can garbanzo bean
1 tablespoon ghee or oil
1 onion, roughly diced
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1/2 cup tomato, diced
1 teaspoon cumin powder
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garam masala
garnish
coriander leaves
lemon slice
Directions
1Saute onions, add garlic and ginger in ghee!.
2Fry for about 5 minutes!.
3Add tomatoes, and cumin, coriander, tumeric and chili powders, and salt to taste!.
4Cook for another 5 minutes!.
5Add garbanzo beans, boil for a few mintues!.
6Add garam masala, let mixture simmer!.
7Remove from stove!.
8Serve garnished with coriander leaves and lemon slices!.
enjoy (p!.s!. all low in carbs and fat)
p!.p!.s bon appetiteWww@FoodAQ@Com
how about a good salsa
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
DIRECTIONS
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks!. Garnish with desired amount of cilantro leaves!. Chill in the refrigerator at least 8 hours, or overnight, before serving!.
good luckWww@FoodAQ@Com
3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish
DIRECTIONS
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks!. Garnish with desired amount of cilantro leaves!. Chill in the refrigerator at least 8 hours, or overnight, before serving!.
good luckWww@FoodAQ@Com
This is my recipe that make at least one a week, since I was trying to cut the bad saturated fats from my diet!. I developed this cause its fast and very low to no fat!. BTW, I've lost 30 lbs since Jan!.
Tasty, High fiber, black beans and brown rice
can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers,Diced Onion & Lime, Juice in Caribbean Sauce)
can of mexican stewed tomatoes (has green pepper and onion)
chili paste (tablespoon of Huy Fong Sambal Oelek, Chili Paste)
Uncle Ben's Brown Rice (Microwave in bag)
Drain juice from cans and add 1-2 tablespoons cornstarch, mix
Cook beans, tomatoes till bubbling!. If you would like it thicker and more sauce, add cornstarch mixture, stir till the sauce comes out clear!.
Meanwhile, microwave brown rice for 90 seconds!. Place beans mixture on top or mix together!. This makes 2 servings!.Www@FoodAQ@Com
Tasty, High fiber, black beans and brown rice
can of S&W Caribbean Black beans (has Red Bell Pepper, Anaheim Chili Peppers,Diced Onion & Lime, Juice in Caribbean Sauce)
can of mexican stewed tomatoes (has green pepper and onion)
chili paste (tablespoon of Huy Fong Sambal Oelek, Chili Paste)
Uncle Ben's Brown Rice (Microwave in bag)
Drain juice from cans and add 1-2 tablespoons cornstarch, mix
Cook beans, tomatoes till bubbling!. If you would like it thicker and more sauce, add cornstarch mixture, stir till the sauce comes out clear!.
Meanwhile, microwave brown rice for 90 seconds!. Place beans mixture on top or mix together!. This makes 2 servings!.Www@FoodAQ@Com
Hummus! 2 cans of garnbanzo beans, some olive oil, 2 garlic cloves, lemon juice, pepper, sesame oil and some paprika!. Blend in a food processor until desired thickeness!. Serve with whole wheat pita points, carrot sticks, cucumbers and tomatoes!. YUM!Www@FoodAQ@Com
Cook them in a curry sauce, sprinkle them with cilantro, and eat them with basmati rice!. YUM!.
Heat them up, mash them with garlic, stir in a little tahini and a lot of lemon juice and stir stir stir!. You have hummus!. Eat it warm with pita bread and big pieces of onion!.Www@FoodAQ@Com
Heat them up, mash them with garlic, stir in a little tahini and a lot of lemon juice and stir stir stir!. You have hummus!. Eat it warm with pita bread and big pieces of onion!.Www@FoodAQ@Com
how about just throwing the garbanzo's in a nice fresh garden salad!. i don't know what your serving for lunch but you can always make black bean salsa and serve it with chicken or fish!.Www@FoodAQ@Com
for a good greek salad, you can do garbanzo beans with lettuce some tomatoes, black olives, pheta cheese, garlic crutons, italian parmasen dressing, some onions!.!.!.!.mmm thats making me hungryWww@FoodAQ@Com
Drain then mash up the beans (either one) and add a little drizzle of olive oil, some salt, pepper and garlic!. Spread on a tortilla and add a little cheese or some veggies!. Yum!Www@FoodAQ@Com
Make hummus!. Put the garbanzo beans in a blender with a little oliver oil and garlic!. It makes a great dip and spreadWww@FoodAQ@Com
Just put the beans in a quick green salad!. This gives you some protein with your veggies!. Save the rest and use later!.Www@FoodAQ@Com
serve them on a pita with hummus!. its good for you too!.Www@FoodAQ@Com
make beans and wieners lol yumWww@FoodAQ@Com
Black Bean and Corn Salad
Recipe courtesy Rachael Ray
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl!. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve!. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Black Bean Soup
Ingredients
* 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
* 1 lb smoked ham hock or shank
* 2 bay leaves
* 5 cups water
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt
* 4 Tbsp olive oil
* 1 large yellow onion, chopped fine
* 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
* 1/2 carrot, chopped fine
* 1 celery rib, chopped fine
* 1/2 teaspoon salt
* 4 medium garlic cloves, minced
* 1 Tbsp ground cumin
* 1 teaspoon chile powder
* 2 cups chicken stock
* 1 Tbsp molasses
* 1 red bell pepper, roughly chopped
* 3 to 4 Tbsp lime juice (can substitute lemon juice)
* Salt
* Chopped fresh cilantro
* Sour cream
* Avocado, peeled and chopped
Method
1 Place beans and ham hock in a 4-quart, thick-bottomed pot!. Add 5 cups water, bay leaves, salt and baking soda!. Bring to a boil, reduce heat to a low simmer!. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender!. Remove bay leaves!. Remove ham hock from the pot!. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside!.
2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking!. Add the onions, celery, sweet potato and 1/2 teaspoon of salt!. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes!. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly!.
3 Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper!. Bring to a boil then reduce heat to a simmer!. Cook, stirring occasionally, for 20 to 30 minutes!.
4 Remove 4 cups of the soup (about half of it) to a blender!. Purée until smooth and return to the pot of soup!. (You may need to purée the soup in smaller portions, depending on the size of your blender!. Don't fill the blender more than half way at a time and hold the lid while blending!.) Add back the ham pieces to the soup!. Add 3 Tbsp of lime juice!. Adjust seasonings!. If on the sweet side, add a bit more lime juice!. Salt to taste!.
Serve with garnishes!. Makes 8 cups!. Serves 6!.
Note that the soup may continue to thicken!. If you would like it thinner, just add some water to desired consistencyWww@FoodAQ@Com
Recipe courtesy Rachael Ray
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl!. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve!. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
Black Bean Soup
Ingredients
* 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
* 1 lb smoked ham hock or shank
* 2 bay leaves
* 5 cups water
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt
* 4 Tbsp olive oil
* 1 large yellow onion, chopped fine
* 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
* 1/2 carrot, chopped fine
* 1 celery rib, chopped fine
* 1/2 teaspoon salt
* 4 medium garlic cloves, minced
* 1 Tbsp ground cumin
* 1 teaspoon chile powder
* 2 cups chicken stock
* 1 Tbsp molasses
* 1 red bell pepper, roughly chopped
* 3 to 4 Tbsp lime juice (can substitute lemon juice)
* Salt
* Chopped fresh cilantro
* Sour cream
* Avocado, peeled and chopped
Method
1 Place beans and ham hock in a 4-quart, thick-bottomed pot!. Add 5 cups water, bay leaves, salt and baking soda!. Bring to a boil, reduce heat to a low simmer!. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender!. Remove bay leaves!. Remove ham hock from the pot!. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside!.
2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking!. Add the onions, celery, sweet potato and 1/2 teaspoon of salt!. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes!. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly!.
3 Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper!. Bring to a boil then reduce heat to a simmer!. Cook, stirring occasionally, for 20 to 30 minutes!.
4 Remove 4 cups of the soup (about half of it) to a blender!. Purée until smooth and return to the pot of soup!. (You may need to purée the soup in smaller portions, depending on the size of your blender!. Don't fill the blender more than half way at a time and hold the lid while blending!.) Add back the ham pieces to the soup!. Add 3 Tbsp of lime juice!. Adjust seasonings!. If on the sweet side, add a bit more lime juice!. Salt to taste!.
Serve with garnishes!. Makes 8 cups!. Serves 6!.
Note that the soup may continue to thicken!. If you would like it thinner, just add some water to desired consistencyWww@FoodAQ@Com