Posts Tagged ‘beans’

I have to give the idea for this one to my sister. Last Christmas she, single handily, began an addiction for me.

During one of her crazy parties she broke out this stuff called hummus. I had never tried it…never really wanted to.

Somehow she con-ed me into trying some, and the rest is history.

Now when you have a bad addiction like mine, it can get pricey.

So I wanted to try to save a few bucks and rummage thru my pantry to see what and if I can make some.

First step….Dump everything into a food processor

Process the crud out of it. You want a smooth paste.

While the processor is on, drizzle in olive oil until your desired consistency is reached.

Dump that glorious goop into a dish and devour.

Now the because the cilantro becomes purred the general appearance my not be appetizing….but if that turns you off just close your eyes or eat in a dark closet.

Buffalo Cilantro White Bean Hummus

Makes about 1.5 cups

Ingredients

• 1 can (15 oz) white beans ( I used great Northern)
• 1 clove garlic
• 2 Tbsp buffalo sauce
• ½ cup sharp white cheddar cheese
• 2 Tbsp Tahini
• 1 tsp lemon juice
• 1 Tbsp lemon zest
• 1/3 cup olive oil
• Salt and pepper to taste

Directions

1. Combine all ingredients in the bowl of a food processor.
2. While processor is on drizzle in olive oil.
3. Once a creamy paste is reached scoop out and serve.
4. Store in fridge.

So because I woke up to this and it is only a mere 20 degrees outside (and snow is a rarity this season in AZ)….

I decided to break out one of the recipes my gorgeous mother gave me.  It has fast become a family favorite. This is perfect, not only because my mommy gave it to me, but because it is easy, tasty, and warms your insides.

Here is your line up…..

(2 cans white beans, 1.5pounds shredded chicken or turkey, 1 jar salsa, 1.5 pounds monterey jack cheese)

Simply shred your cheese….we like it extra cheesy so we used the whole 2 pounds

Open your beans and toss into your crock pot; along with your salsa and give it a good stir, just to mix it up a bit

Add your shredded chicken (or I just used my the leftover turkey from the Buffalo Cilantro Turkey)

Add your cheese, stir until all mixed up. And as that rotisserie guy said “Set it and forget it!”.

Turn your crock pot on low for about 2-3 hours (check it every hour or so just to give it a good stir), and put your best guard dog on it so that no one steals it….

Once all your chesse has melted and everything looks as though it has come together, turn your crock pot to warm or off (leave the cover on) until you are ready to serve

Enjoy just as is or we love it with tortilla chips…..yummmmmmmy

(Crock Pot)White Chicken Chili

Ingredients:

• 2 cans white beans (15 oz each)
• 1.5 pounds shredded chicken, cooked (or turkey)
• 1.5 pounds Monterey Jack cheese, shredded
• 1 jar (16oz) Salsa

Directions:

1. Shred up your cheese.
2. Add everyone into your Crock Pot (chicken, salsa, cheese, beans); and give it a good stir.
3. Turn your Crock Pot on low for about 2-3 hours. Check it about every hour or so to stir.
4. Once cheese melts and everything looks as though it has come together, turn pot off or to lowest setting until ready to serve.
5. Enjoy as is or with some tortilla chips.