We are all eating at home more than usual during these trying times.  This recipe will make more than one meal.  Simply freeze leftovers in small Ziploc bags for individual portions and you’re all set for another dinner or lunch.

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Chicken, Sausage and Black Bean Soup

Course Main Course

Cuisine American

Servings 10

Calories 454kcal

Ingredients

• 2 Tbsp olive oil
• 2 cups carrots chopped
• 1 1/2 cups onion chopped
• 1 1/2 cups celery chopped
• 1 1/2 pounds spicy or mild Italian sausage or half spicy and half mild
• 1 jalapeno pepper deseeded and chopped
• 3 bay leaves
• 6 garlic cloves minced
• 2 Tbsp fresh minced thyme or 1 1/2 tsp dried thyme
• 6 cups chicken broth
• 3 15 oz cans black beans drained
• 1 1/2 pounds chicken breasts cut into bite sized pieces

Instructions

• Heat oil in a stock pot over medium high heat.  Add next 5 ingredients and sauté until sausage is cooked.         
• Drain the grease and excess juices from the soup. 
• Add the bay leaves, garlic and thyme and cook for 2 minutes, stirring frequently.
• Add the broth and bring to a boil.  Reduce heat to low and cook for another 20 minutes.
• Add the beans and chicken and cook for approximately 10 minutes or until chicken is cooked through.
• Remove bay leaves and season with salt and pepper.

Notes

Serve with low-fat corn muffins.

Here’s a crowd pleasing dip that will have you two-stepping right out of the kitchen!

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Two-Step Mexican Dip

Course Appetizer

Cuisine Mexican

Servings 10

Calories 119kcal

Ingredients

• 3 Tbsp sugar
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable oil
• 1 can 15 oz black beans drained and rinsed
• 1 can 15 oz shoepeg corn drained
• 3 scallions chopped
• 2 Tbsp cilantro minced
• 1/2 jalapeño pepper deseeded and minced
• 3 ounces feta cheese crumbled

Instructions

• Step One - Whisk the sugar, vinegar and oil in a large bowl. 
• Step Two - Add the black beans, corn, scallions, cilantro, jalapeño and cheese and mix well. Chill until serving time.

Notes

Serve with "scoop" style multi-grain tortilla chips.  Thanks, Jen Keatinge, for the recipe!

Need a quick side dish and have no time to run to the store?  Keep a can of seasoned black beans (we like Bush’s) and rice in the pantry, and a tasty side dish is on the table in 20 minutes.  Left over chicken, shrimp, or pork?  Add it to the dish and it becomes a meal!

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Rice with Seasoned Black Beans

Course Side Dish

Cuisine Caribbean

Servings 4

Ingredients

• 1 tsp olive oil
• 1 1/2 cups jasmine or basmati rice
• 3 cups water
• 1 cube chicken bouillon
• 1 can Bush's Seasoned Black Beans  undrained
• 1/4 cup sliced green onions

Instructions

• Heat the olive oil in a medium sauce pan over medium heat.          
• Add rice and stir for 30 seconds.
• Add water and bring to a boil.
• Once water boils, add the bouillon, turn heat to simmer and cover.
• Cook rice for about 15 minutes, stirring occasionally until all water is absorbed.
• Add black beans and stir until heated through.
• Top with green onions and serve immediately.

This versatile side dish is a great accompaniment to our pork tenderloin recipe.  Not only is it tasty, but also healthy and low-calorie.  Looking for something different to serve for lunch?  Make this dish your main course along with thick sliced Cuban bread.  Enjoy!

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Healthy Black Bean Salad

Course Main Course, Side Dish

Cuisine cuban

Servings 6

Ingredients

• 2 cans black beans 15 oz. each
• 1 clove garlic minced
• 1/4 tsp chipolte or regular chili powder
• 1 tsp cumin
• 3/4 cup feta cheese
• 1 tomato chopped
• 2 scallions thinly sliced
• 1 avocado cubed

Instructions

• Drain one of the cans of beans and place in a sauce pan.  Add the other can, undrained. 
• Add garlic, chili powder and cumin.  Heat through. 
• Add the remainder of the ingredients and serve warm.