beans | Good Dinner Mrs Mellen

Category: beans

Butternut Squash Chili

Posted at 9:51 am by Good Dinner Mrs Mellen

Jan 10th

Winters in New England are cold and harsh. When snow blankets my home and the wind rattles the windows, I crave comfort food that tastes delicious and is hearty. I don’t want excessive fat and calories, so I create recipes that fit my eating requirement! Soups, stews, and casseroles for healthy eating are a satisfying experience, and you won’t feel deprived. You can have a glass of wine with dinner or a small dessert if you cut unnecessary calories—no need to feel deprived. That will sabotage your new year diet or healthy eating intention.

Simply replacing meat with veggie crumbles in chili makes a significant difference without sacrificing taste. I also added butternut squash to this recipe as it pairs well with the beans and tomatoes. Additional I added baking cocoa for richness in taste and color.

If you like five-alarm chili, add additional hot sauces. I freeze the chili in individual for a quick lunch or supper.

2 tbsp. olive oil
1/2 cup chopped onion
2 cloves minced garlic
1 package (20 oz.) cut butternut squash
1 can (14 1/2 oz. ) no salt added diced tomatoes
1 can (15.5 oz.) black beans, drained and rinsed
2 cans (15.5 oz) cannellini beans
1 can (15.5 oz.) garbanzos beans, drained and rinsed
1 box (32 oz.) unsalted vegetable stock
3 tbsp. tomato paste
2 tsp chili powder
2 tsp baking cocoa
1 teaspoon oregano leaves
1/2 teaspoon ground cumin
1 package (12 oz) Morning Star Farms Veggie Crumbles

Heat oil in a large saucepan on medium heat. Add onion and garlic; cook and stir 8 to 10 minutes or until tender. Add butternut squash and cook for additional ten minutes.

Stir in remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.

Enjoy!

Posted in beans, Chili, Food, Good Dinner Mrs Mellen, Healthy, Hearty Meal, Main Dish, Main Meal, Stew, Vegetarian | Tagged Easy recipe, Healthy, Morning Star Crumbles, vegetarian, veggie chili

Maddi and Gigi Vegetarian Baked Beans

Posted at 8:32 am by Good Dinner Mrs Mellen

Jul 5th

Our family loves to celebrate July 4th! We gather on the idealic Martha’s Vineyard to celebrate our country’s birthday. A barbecue is a must as we make a traditional New England summer dinner, lobstahs, clams, corn on the cobb, potatoes, grilled vegetables and baked beans.

The clams are from our claiming expedition on Lake Tashmoo. Fresh caught and we cooked them on the grill in white wine, garlic and sea salt.

This years my helper with the baked beans was my granddaughter, Maddi. We make easy vegetarian beans by using canned beans to cut down the preparation time.

Ingredients

2 tablespoon olive oil

1 medium onion, cut into small dice

1/2 medium red pepper, cut into small dice

3 large cans (28 ounces each) vegetarian baked beans

3/4 c. barbecue sauce. I used 1/2 cup Stubbs Orignal BQ sauce and 1/4 cup Stubbs Spicy BQ sauce

1/2 c. brown sugar

1/4 c. distilled or cider vinegar

2 tablespoons Dijon mustard

Directions

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Heat olive oil in a large saucepan.

Add onions and peppers and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer.

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Enjoy!