Beans/Legumes

All Seasons, American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Sides, Slow Cooker, Spring, Summer, Winter

Slow Cooker Baked Beans

This is my whole foods version of baked beans that can be eaten as a main dish; a little bit tangy and a little bit sweet. Serve this with a side of greens, homemade cole slaw or a crispy salad. I like it over brown rice, but a warm loaf of baked bread or dinner rolls, and chunks of cheese would also suffice.

All Seasons, American, Beans/Legumes, Fall, Gluten free, Grains, Grains, Main, Sides, Sides, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Hoppin’ John

Serve with braised collard greens-

“Eat poor that day, eat rich the rest of the year. Rice for riches and peas for peace”. This is a southern saying on eating a dish of Hoppin’ John on New Year’s Day to ensure a prosperous year filled with luck.

This is my quick, vegetarian version (the original Hoppin’ John calls for dried black eyed peas soaked overnight and a ham hock). While I like to make this on New Year’s Day (we all want prosperity and luck for our families, right?), it is also a great dish that I prepare almost year round.

All Seasons, American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Slow Cooker, Soups, Spring, Sugar Free, Summer, Winter

Slow Cooker Senator Bean Soup

This simple soup is on the menu of the U.S. Senate’s restaurant every day and with good reason. It’s really good and simple to make. This is my slow cooker version as most days I am not able to watch a simmering pot for hours.

There is a history behind this soup but it is not exactly known where this soup mandate came from. According to one story, the Senate’s bean soup tradition began early in the 20th-century at the request of Senator Fred Dubois of Idaho. Another story attributes the request to Senator Knute Nelson of Minnesota, who expressed his fondness for the soup in 1903. Regardless of its origins, this is one tasty substantial soup you’ll want to make over and over again during the nippier times of the year.

American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Pork, Slow Cooker, Soups, Spring, Sugar Free, Winter

Slow Cooker Split Pea Soup

I really like this version of split pea soup because it’s brothy, rather than thick like a stew. Artisan rolls or slices of bread with a pat of creamy butter are a must for dipping in the filling soup. I usually serve a simple side salad of romaine mixed with escarole (or other bitter lettuce) and shredded carrots in a mustard vinaigrette.

American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Paleo / Primal, Paleo/Primal, Stews, Sugar Free, Vegan, Vegetable, Winter

Pumpkin Chili

Serve with arugula, grape and sunflower seed salad, skillet cornbread-

Maria A. from Merrimac, Massachusetts forwarded her pumpkin chili recipe to me a few years ago. It is a huge hit with her family and friends, an often requested dish during the long, cold months in Boston. I first made it for my book club and we all loved it. My friends were quite surprised to learn the chili included pumpkin. The original recipe called for ground turkey, but this version is vegetarian. An iron skillet cornbread and a crispy salad are the perfect sides.

American, Beans/Legumes, Dairy Free, Gluten free, Grains, Grains, Main, Sides, Sides, Sugar Free, Summer, Vegetable, Vegetarian

Quinoa with Gazpacho and Red Beans

I was looking for a vegetarian recipe that showcased the most common vegetables popping up in our gardens, farmer’s markets, and CSA’s this summer, but was filling enough to satisfy any carnivore’s appetite. Between the beans and the high-protein quinoa, this recipe fits the bill and is quite tasty too! I served this to relatives this summer, and both adults and kids went back for seconds!

All Seasons, American, Beans/Legumes, Fall, Gluten free, Main, Paleo / Primal, Sides, Slow Cooker, Spring, Sugar Free, Summer, Vegetable, Vegetarian, Winter

Slow Cooker Layered Vegetable Casserole

This was a surprise hit as the main course; the veggies were flavorful but it was the cheese that took it over the top for us. Seasonably adaptable depending on what vegetables are at your farmer’s market or grocer. Try this a side to your meat entrees.

All Seasons, Beans/Legumes, Dairy Free, Fall, Gluten free, Italian, Main, Sides, Slow Cooker, Spring, Sugar Free, Summer, Vegan, Vegetarian, Winter

Slow Cooker Tuscan White Beans

This is an extremely versatile bean dish. I have served this as a main meal over brown rice with lots of veggie sides and as a side dish to grilled meats. The leftovers are perfect for using in Wild Rice and White Bean Stuffed Tomatoes (see The Whole Meal for the recipe). The mashed garlic really adds unique flavor (as well as being great for cardiovascular and immune health).