Cannellini Bean and Pasta Salad

We made some of those fantastic salmon patties tonight and decided to make a pasta salad to go along with.  The addition of cannellini beans, olives, and green onions made this a delicious side dish. Cannellini beans are one of my favorites; also known as white kidney beans they have a firm texture of a kidney bean and the coloring of a great northern bean. Either can be substituted if desired just keep in mind that great northern beans are a bit softer so add them near the end.

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  • 1 cup uncooked pasta
  • 1 can cannellini beans – rinsed and drained
  • 1 small can sliced black olives – drained
  • 2 green onions – sliced
  • 1/4 cup diced red pepper
  • 1/4 cup rice vinegar
  • 1 Tbs olive oil
  • 1 Tbs sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp marjoram
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Cook pasta according to directions.  Drain and rinse with cold water.  Combine all ingredients in bowl and stir together.  Chill for at least 30 minutes before serving.

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Enjoy ~ Kimberly

Pintos and Cheese

We really love beans; there are so many ways to fix them.  Today I used canned beans for a quick easy dish.

  • 1 can pinto beans
  • 1/4 cup tomato juice
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper
  • cheddar cheese

In sauce pan combine everything but cheddar cheese and heat over medium and simmer for several minutes.  Sprinkle with cheese just before serving.

If you like to spice them up a bit more substitute salsa for the tomato juice and add a bit of your favorite taco sauce or hot sauce.

Enjoy ~ Kimberly

Simple Chili ~ a quick and easy recipe

Oh, it’s that time of year again.  Chili season is one of my favorites; don’t get me wrong I can eat chili anytime but when the temperatures dip into the 40’s at night and the mornings are cool it’s easy to want to make up a big batch of chili and have a bowl or two for lunch! I am sure I will post another recipe or two but today’s is just a super simple recipe that is quick to make and requires only a few ingredients. I like crushed tomatoes; they make a nice thick chili that ties together the flavors.

  • 1 pound ground beef
  • 1 onion ~ diced
  • 2 – 3 jalapeno ~ sliced
  • 1 Tbs chili powder ~ use your favorite or make your own ~ click here for my recipe
  • 2 cans chili beans in sauce ~ hot or mild your preference
  • 1 large can crushed tomato
  • Cooked pasta if desired

Cook ground beef, onion, and jalapeno until no pink remains; drain if desired and add chili powder.  Stir in chili beans and crushed tomato and heat through.  Reduce heat and let simmer for 30 minutes or longer for best flavor. If using pasta it is best to serve on the side and add to bowls at serving time.  I never really used pasta in chili until I met my husband but that is his favorite way to have chili so I always try to remember to fix some kind of pasta whether it’s macaroni or spaghetti.

Enjoy ~ Kimberly

Kidney Bean Salad

Kidney bean salads is one of those easy to make salads that is so much better when you make your own.  I think the hard-boiled egg and pickle relish are the keys to making it great.  Use your favorite kind of relish; I use a homemade sweet version.  Use either dark red or light red kidney beans; light red are a little softer and smaller so choose your favorite.

Kidney Bean Salad

  • 1 can kidney beans
  • 1/8 cup diced onion
  • 1/4 cup pickle relish
  • 2 Tbs yellow mustard
  • 1/2 cup mayonnaise
  •  1 hard-boiled egg
  • salt and pepper

Drain and rinse kidney beans.  In medium bowl mix kidney beans, onion, relish, mustard, and mayonnaise.  Stir everything together; add egg and salt and pepper to taste.  Refrigerate until ready to serve.

Enjoy ~ Kimberly