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Healthy Home Cooked Dishes: Terry's Bean Medley

  • Writer: SFJ
    SFJ
  • Oct 31
  • 1 min read

Picture with Elinor McNeel wearing a chefs hat that says Walking Wednesdays. PIcture of Fish, rice and Terry's Bean Medley
Bean Medley

Note from Terry.

At one point, I took on a "no meat" challenge that lasted around seven months. I might return to it someday. During this time, I created several recipes, packed with flavor and plenty of spice. Enjoy this one.



(Recipe and preparation by Terry Watson)

Yield 5-6 10 Min. Prep Time 30 Min. Total Time


INGREDIENTS

  • Can of black beans

  • Cane of red kidney beans

  • 1-2 jalapeño

  • 1/3 cup Parsley

  • 1/3 cup cilantro

  • 1/4 cup of green onions

  • 1 cup of tomatoes

  • 2 tablespoons of crushed garlic

  • Salt and pepper

  • 1 tablespoon of olive oil


DIRECTIONS

Add parsley, jalapeño, cilantro, and green onion into the blender and blend to a puree. Add tomatoes to the puree and continue to blend.

Add a tablespoon of olive oil to a pan and turn the heat to medium. Add crushed garlic to the pan when it starts to slightly brown.

Half-drain the kidney beans and black beans and add to the pan. Turn on low to medium heat and stir for two minutes.

Add puree to beans and salt and pepper to desired taste. Stir and let simmer on medium-low heat for 5-6 minutes.


To spice it up, add a few slices of jalapeno to the beans before simmering.


Serve with rice.







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