Yet Another Red Bean-Quinoa Tabouli 😃

3/4c dry quinoa 

1c small dry red beans

Cook those according to directions then combine them in a big glass bowl with the following:

1/2 bunch - 1 bunch Italian flat leaf -or- curly parsley

1/2 - 1 med. rough peeled cucumber

2 grated carrots

3 big garlic cloves

4 green onions

2 ripe tomatoes

1/2 - 3/4c EVOO

1/4c white wine vinegar

zest and juice of 1 lemon

a little fresh snipped Genovese basil 

fresh ground black pepper

cayenne pepper

garlic salt

Chop, slice all of the above. Combine and let stand an hour or so to blend the flavors. Serve with chopped-sliced Kalamata olives, sliced avocado and crumbled feta cheese.

This is one of THE healthiest salads you can ever serve the people you love! Make it often! . .Lin

Chicken and Red Bean Soup

⅓c small red beans

4 chicken thighs

3 lg. carrots

2-3c sliced celery

6 lg. cloves garlic

4 lg. green onions

¼c sliced purple onion

1 15oz. can petite diced tomatoes

1-1½c dry white wine

bay leaves, Italian seasonings

garlic sea salt, fresh ground lemon pepper

Put the beans and a couple cups of cold water in a pot.  Bring to a simmer and cook for 15 minutes.  Drain, rinse and repeat.  Do this 2-3 times until the beans are just barely tender.  Skin the chicken, wash it in cool water and cut off all the fat.  Cut the chicken into bite size pieces and set aside.  

Slice, chop or dice the vegetables into a 3-5 quart pot.  Drizzle with just a little olive oil, stir then saute until the vegetables are scenting your kitchen.  Add the tomatoes, and wine.  I added only a little fresh ground lemon pepper.  The vegetables created so much flavor on their own!  Cover and simmer on low heat, adding a little water if needed and any herbs or seasoning you'd like.  Add chicken and beans, cover and simmer 30-45 minutes until the chicken is cooked, the beans are done and your kitchen smells heavenly. . .Lin

Spicy Little Smokies and Small Red Beans

1c small dried Asian red beans

(1t baking soda)

1-2T bacon grease

3 lg. cloves of garlic

1 med. purple onion

1 pkg. Little Smokies

a little water

1T dark brown sugar

1-2T strained chili garlic sauce

¼-½c of your favorite BBQ sauce

2T spicy brown, seedy, or horseradish mustard

Put the beans and 4c cold water in a medium pan.  Bring to a boil, cover and shut off for a half hour.  Drain and rinse the beans.  Return them to the pot and add another 4c cold water.  Bring this to a simmer for an additional 20 minutes, adding, and stirring in, 1t baking soda at that point.  Rinse and drain.  Set aside while moving on to the other ingredients.

Put bacon grease, minced garlic, chopped onion and finely chopped Little Smokies into the original cooking pot.  Simmer covered, then uncover and saute' a while, until everything's snapping and lightly browned.

Keep going, stirring often, until it's almost sticking to the pot!  Add beans and remaining ingredients, then simmer another 20 minutes, covered.  Serve with some really good Jalapeno Cornbread.  Ohhhh my. . .this was a late breakfast-lunch, but I might also have some later for an early dinner!!  It's excellent!! . . . Lin