Tag Archives: beans

Garlic White Beans with Thyme

One of my favorite chain restaurants to frequent is Zoe’s Kitchen.  I love that there’s something for my hubby, my son, and me!  (My other two sons cannot eat at restaurants–ARG!)

It’s light and fresh–and one of my favorite side dishes there (that is Vegan friendly for me) is a side of white beans.  So filling, inexpensive, and full of flavor.

I figured it might save a little money to make a recipe similar to the one I dig, and I really love the result.


They truly are easy to make AND are also easy on the budget.

I love using thyme in this recipe because it reminds me of pot pie and the beginning of fall soup season.

You could serve these beans as a side dish or as more of a main course over rice and with a Caesar Salad!

Enjoy 🙂

Garlic White Beans with Thyme
  • two cans Great Northern beans, drained
  • 1 T olive oil
  • 4 garlic cloves, minced
  • ½ cup veggie broth
  • ¼-1/2 t sea salt
  • 1 t dried thyme
  • dash pepper
  1. Heat oil in saucepan over medium heat
  2. Add garlic and sauté 1-2 minutes
  3. Add beans and stir for 2 minutes or so or until sticking to pan.
  4. Add veggie broth and spices. Stir to combine.
  5. Cook until heated through.
  6. To reheat, add a little more veggie broth to the beans so they aren't dry.
  7. Enjoy!


Easy Crockpot Beans with Brown Rice

When the new year rolls around, most of us are looking for that reset button.  And sometimes, we put ourselves in the doghouse, realizing how much Christmas actually cost us!

We didn’t go crazy on Christmas this year, but we love a good rice and beans meal during the week.  The benefits?  It’s cheap. It makes a lot.  It’s filling.  And did I say cheap?

These beans are full of flavor and make a nice meal–what we like to call a Rice Bowl.  We are SO original, huh? The great thing is that you can add any toppings you’d like: avocado, tomatoes, cilantro, corn, etc.


This meal takes less than 5 minutes to put together…a HUGE plus for this busy mom! I usually throw the beans in the crockpot at night and the rice in my rice cooker and deal with it in the morning.

If you get tired of plain ole rice and beans, have a taco night and use the leftovers on top.  Options galore!

Enjoy 🙂

A couple of notes: 

1. I buy my dried beans in the bulk section of a health food store to save money, but you can also buy them at any regular grocery store.

2. Wear gloves when cutting your jalapeno to avoid hot hands!

3. You can also use whatever type of beans you want in this recipe.  This is the combination I like, but feel free to choose your favorite.  Just make sure it adds up to 1.5 cups!

4. You can discard the big chunks of onion if you choose (after it’s done), but I love onions & prefer to eat them 🙂

Easy Crockpot Beans with Brown Rice
  • ¾ cup dried black beans
  • ¾ cup dried pinto beans
  • 1 jalapeno, seeded and chopped
  • 1 onion, peeled and cut into fourths
  • 2 cups vegetable broth
  • 4 cups water
  • 1.5 teaspoons sea salt
  • 1 teaspoon garlic powder
  1. Put all ingredients in a crockpot.
  2. Cook on HIGH for 6-8 hours.
  3. Serve with brown rice, quinoa, and/or toppings!



Meatless Monday Chili

Allergen Information:  Free of the top 8 allergens

Meatless Monday Chili Final

A good pot of chili is pretty much the ultimate. But if you’re using prepackaged chili seasoning packets, you are filling up on some MSG, GMO’s, and preservatives.  Why do that when you can use REAL food? Instead of buying the packets, you just need a few staple pantry items.

What I love about this chili is that it’s packed full of flavor, and it uses lots of real spices to make that happen.  No partially hydrogenated oil or other bad things.  Just real food.

I made this pot while we were waiting for our power to go out during winter storm Pax….I had to use what I had around the house, and I’m so thankful I did this.  I’ve had numerous chili recipes throughout the years, but this one is by far my favorite.

It’s traditional, but has a kick.  It’s meatless–in case you are a vegetarian or just looking for more meatless options.

You probably won’t miss the meat, but if you do, feel free to brown some grass-fed (local if you can) ground beef (or meat of choice) and add it in the chili!

I like to serve these with our Honey Jalapeno Corn Muffins for a complete meal.

This pot serves about 3-4 people, so if you’re looking for that big ole pot of chili, I would definitely double this recipe.  Next time I will 😉

Meatless Monday Chili
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1-2 T olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • ½ red bell pepper, chopped
  • 1 jalapeno, de-seeded and chopped
  • 1.5 T chili powder
  • 1.5 t cumin
  • 1 t smoked paprika
  • ¾ t sea salt
  • ⅛ t cayenne pepper
  • 1 15 oz can tomatoes, undrained (organic best!)
  • 1 15 oz can dark kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1¼ cup vegetable broth
  • 2 T tomato paste
  1. Heat olive oil in a saucepan over medium heat.
  2. Add the onion, bell pepper, and jalapeno and saute for 4-5 minutes until tender.
  3. Add garlic and saute for one minute more.
  4. Add all spices and stir for 1-2 minutes until well combined.
  5. Add tomatoes, beans, vegetable broth, and tomato paste and stir.
  6. Bring to a boil, stirring constantly.
  7. Turn heat to low/medium and simmer for 15 minutes, stirring occasionally.
  8. Top with some organic sour cream & chives & enjoy!


Savory Southwest Chili

Allergen Info: Free of top 8 Allergens

Special Equipment: Crockpot

This soup has the feel of chili but with a twist, and it perfectly satisfied my need for a “feel good” soup on our first (and only?) winter snow here in SC.  I made two batches in case we were “snowed in” (which doesn’t take too much down here)! It lasted less than 24 hours—wait, the snow or the soup?? I’ll let YOU guess 🙂

I love how the flavors in this soup blend together, but still emit a slight hint of jalapeno, fresh cilantro, and lime.

It doesn’t take too much work to put this soup together–and if you can get up a little bit earlier, you could let it simmer all day in the crockpot while at work….Dinner made easy!

Before you make the soup, you’ll need to roast the red pepper.  I suppose you could leave this step out (or throw them in with the onion when you saute), but I just love the flavor the roasted pepper gives the soup!

Roast a Red Pepper

The steps are simple.

How to Roast a Red Pepper:

  • Preheat the oven to 400 degrees
  • Cut the pepper into fourths and de-seed
  • Place on parchment lined cookie sheet and roast for 25-28 minutes.  It won’t matter if the tops of your peppers get black because you’ll be peeling the skin off anyways.  (If you are stretched for time, try roasting at a higher temperature or even broil!)
  • Place peppers in a brown paper bag and roll down a few times
  • Let steam for about 10-15 minutes
  • Take the peppers out and peel back the skin and remove

This recipe would be great with our Honey Jalapeno Corn Muffins or Tortilla Chips!

5.0 from 1 reviews
Savory Southwest Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 can black beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 1 can diced tomatoes, undrained
  • ½ large onion, sauteed
  • ½ roasted red pepper (use the whole thing if you love it!)
  • 1 jalapeno, de-seeded and chopped
  • 1 cup frozen corn (ORGANIC is a must here!)
  • 2.5 cups vegetable broth
  • 1 t salt
  • 1 lime, zest & juice
  • 5-7 sprigs fresh cilantro, leaves chopped
  1. While roasting the red pepper, chop and saute the onion.
  2. Add all ingredients except the lime and cilantro in a crockpot.
  3. Cook on low for 6-8 hours.
  4. Fifteen minutes before serving, add the cilantro, lime juice, and zest.
  5. Serve hot with sliced avocado and tortilla chips!