New Lenten Recipes

Alright, it's that time of year again and here are some lenten recipes that I have discovered since last November (when I last posted Lenten Recipes). May we not focus too much on food this lent and focus more on Christ's Resurrection! Maybe having good recipes to feed our families will help:) Oh, and forgive me if it seems like these are a lot of bean recipes. What better way to maintain protein than through beans. I will try to type up some non-bean lenten recipes in the next few days. Check back then.

OH, other news... the house is ours barring anything bizarre happening. The sign will come down today (I just spoke to our realtor). YEAH! We are very excited, happy, and relieved.

Red Beans and Rice Soup serves 4
2 Tbs. Vegetable Oil or Corn oil
1 Medium onion chopped
2 ribs celery chopped
1 medium green pepper
3 cloves garlic, crushed
1 bay leaf
1 Tbs. cumin
Salt and pepper to taste
2 ounces cayenne pepper sauce or 1 tsp. powdered cayenne pepper
1 can (15 oz) red kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes, drained
1 quart (32 oz) vegetable broth
1 ½ cups rice (not cooked… it will cook in the soup)

Heat oil in deep pot over medium. Add onion, celery, pepper, garlic, bay leaf, cumin, and salt and pepper to pot. Saute 5 minutes. Add Cayenne pepper, red beans, tomatoes, and broth. Bring to boil. Add rice, reduce heat, cover and simmer until rice is tender.

Three Bean Soup serves 4
1 Tbs. canola or vegetable oil
1 med. onion finely chopped
2 med. red skinned potatoes, washed and diced
2 carrots peeled and chopped
2 celery ribs chopped
1 bay leaf
1 ½ tsp. cumin
1 oz. cayenne pepper sauce or 1/2 tsp cayenne pepper powdered
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (14 oz) diced tomatoes in juice
1 Tbs. Worcestershire sauce
3 cans (14 oz each) vegetable broth
½ pound fresh green beans (cut into thirds)

Heat deep pot over medium heat. Add oil, onion, potatoes, carrots, celery, bay leaf, cumin, cayenne pepper. Cover pot and cook 5 minutes. Add beans (2 types), tomatoes, Worcestershire, and broth and bring to a boil. Add green beans and simmer until green beans are tender. Serve.

Black Bean Soup serves 4
1 Tbs. vegetable or canola oil
1 large onion, chopped
3 cloves garlic minced
1 bay leaf
2 jalapeno peppers, seeded and chopped
1 tsp. ground coriander
1 ½ tsps cumin
salt to taste
2 cans black beans (15 oz) drained and rinsed
1 can (14 oz) vegetable broth
1 can (14 oz) crushed tomatoes
4 scallions, thinly sliced (optional)
Tortilla Chips (optional)

Heat oil in deep pot over medium heat. Add onion, garlic, jalapeno, bay leaf, coriander, cumin and salt. Add beans crushed tomatoes, and broth. Bring to a boil. Reduce heat, simmer. Serve in bowls topped with scallions (optional) with tortilla chips for dipping (optional)

Corn and Bell Pepper Soup serves 4
2 Tbs. vegetable oil
1 medium onion chopped
3 cloves garlic, finely chopped
2 red bell peppers, seeded and chopped
1 tsp. cumin
1 cup salsa (your favorite kind… mild or extra spicy)
1 can (32 oz) stewed tomatoes
3 cups frozen corn kernels
2 cans (14 oz each) vegetable broth
Salt and pepper to taste
1 scallion thinly sliced (optional)
Fresh Cilantro (optional)

Heat oil in pot over medium heat. Add onion, garlic, and peppers. Saute. Add cumin, salsa, tomatoes, corn, and broth. Bring to boil and simmer. Stir in cilantro (optional) and season with salt and pepper. Garnish with scallions (optional)

Bean Burritos serves 6
1 Tbs. oil
1 onion, chopped
1 package taco seasoning mix
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
6 tortillas (flour or whole wheat)
Salsa (your favorite)

Heat oil over medium heat in a skillet. Saute onion. Add taco seasoning and both types of beans. Stir until well heated. Warm tortillas in oven. Fill tortillas with bean mixture. Garnish with salsa (or whatever you can think of)

Mixed bean chili serves 6
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 package taco seasoning mix
1 jar salsa
1 10 oz package of frozen corn
1 sweet potato, cubed

Put everything into the crock pot, set on low, and cook for 6-8 hours.