Body Confident-Recipes
4 Bean and Vegetable Saute
Ingredients: Serves 4
1 medium onion diced
4-5 cloves fresh garlic
sliced thinly
½ ounce sun-dried tomatoes, julienned
portobello (or any) mushrooms, sliced thinly
1 15 oz. can each of kidney beans, black beans, cannellini beans, and garbonzo beans(chick peas)
5 oz. Dell’Amore Original Marinara Sauce (or Spicy Marinara)
6 cups of broccoli florets
Recipe Instructions:
In small pot, par-boil (blanch) broccoli florets until slightly firm, 2-3 minutes in boiling water. Don’t overcook and set aside. Salt if desired.
Sauté onion and 4-5 cloves of garlic in 2 tablespoons olive oil for 5-6 minutes to carmelization (onions become brown and elicit the most sweetness).
Add sun-dried tomatoes and mushrooms. Cook for 8 minutes until soft.
Add ¼ jar Dell’Amore Original Marinara Sauce, 6oz. and combine with ½ cup of broccoli water from broccoli blanching.
Add bean medley, careful not to break or damage beans as you handle them.
Add broccoli florets. Fresh ground pepper to taste. No salt necessary. Serve over bed of rice or pasta al dente.
Dr. Dell’Amore’s Multi Bean Salada
Ingredients:
1/2 cup cooked black beans
1/2 cup cooked chick peas (garbonzo beans)
1/2 cup cooked red/pink beans
1/4 cup sun-dried tomatoes
1/2 cup small red onion, thinly chopped or diced
1 cup green bell pepper, thinly chopped or diced
2 cloves of fresh garlic, finely diced
1-2 servings med-firm tofu
2 tbl olive oil
1 tbl balsamic vinegar
1 tbl chopped parsley or cilantro
Fresh lemon juice, from 2 lemons
ground black pepper to taste
Recipe Instructions:
In a large bowl, form salad by combining beans, chick peas, sun-dried tomatoes, onion, garlic, bell pepper, tofu, and parsley. Lightly mix all ingredients together. Dress salad with olive oil and balsamic vinegar. Fresh ground black pepper and fresh lemon juice to taste. Serves 6 with leftovers.
Pasta Fagiole (Pasta with Beans)
Ingredients: Serves 4
1 stalk of celery, peeled and washed, chopped
1 large carrot, peeled and washed, chopped
1 medium onion, chopped
2 plum tomatoes, peeled and chopped
3 cloves fresh garlic, sliced, 2 Tbl. olive oil
1 bunch fresh parsley, roughly chopped
1 19 oz. can of cannellini beans with liquid
¼ 25 oz. jar Dell’Amore Premium Marinara Sauce
1 14 oz. bag of pasta, any variety
Black pepper to taste; no salt necessary. Parmigianna cheese
Recipe Instructions:
Heat olive oil in deep sauté pan or pot. Add onion, carrot, celery together into olive oil. Stir and let cook 6-8 minutes.
Add garlic and black pepper, stirring into mix.
Add cannellini beans with liquid from can.
Add marinara sauce. Simmer low for 2 minutes.
Add fresh parsley, roughly chopped.
Add pasta to bean mixture.
Plate in soup bowl with grated parmigianna cheese.
