1.1
lcat oil in medium saute pan. Add onions, cclcrv and carrots.
2
. Cook over medium heat until render, adding garlic during last nvo minutes.
3
. Add beans, tomatoes, thyme and wine. Salt and pepper to taste.
Note:
Serve alongside grilled chicken breasts prepared with your favorite seasoning or marinade.
Bushs?9
Herb Garlic Beans and Vegetables
with Grilled Chicken
2
tablespoons olive oil
1 small onion, chopped
1 small celery stalk, chopped
1 small carrot, chopped
1 clove garlic, chopped
1
(16
oz.) can BUSH’S® Red Kidney
Beans, rinsed and drained
1
(16
oz.) can BUSI I’S® Black Beans,
rinsed and drained
1
(15
oz.) can Bl JSI
1
’S' Pinto Beans,
rinsed and drained
1/2 cup chopped canned whole
tomatoes
1 teaspoon fresh thyme
2 teaspoons white wane
Salt and pepper to taste
G o to
V e g e t a b l e W
i t h M
o r e . c o m
to check out these and 1,000 m ore recipes,
including o th e r g reat dishes rated as favorites by the BushV B eans M o m s and Kids Panel.
G r e a t a s a s i d e
.
S a p e r i n s o u p s .
Bush’s^ Red, W hite and Bean M inestrone
1 tablespoon extra virgin olive oil
1
cup Italian turkey sausage,
cut into small pieces
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 tablespoons minced garlic
1 cup chopped carrots
1 teaspoon dried oregano
1 can
(16
oz.) chopped canned tomatoes
5
cups chicken stock
1
can (
15.5
oz.) BUSH’S1*1
Canncllini
Beans with liquid
1 can
(16
oz.) BUSH’S® Red Kidney
Beans, drained
2 cups zucchini cut into 1/2 inch pieces
2 cups baby spinach
1 cup cooked bowtie pasta
2 tablespoons pre-packaged pesto
2 tablespoons fresh grated
Parmesan cheese
1.1
lcat olive oil over medium heat in a medium saute pan. Add sausage, brown well.
2
. Add tomato paste, cook
5
minutes until brown.
3
. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approx.
5
minutes.
4
. Pour into a
4
-quart slow cooker. Add tomatoes and chicken stock.
5
. Cook on low setting for
6-7
hours or until the vegetables are tender.
6
. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes
or until beans and pasta arc warmed through and spinach has wilted.
7
. Pour the soup into bowls. Top with a little pesto and fresh grated Parmesan cheese.
Bush’s39
Rockin’ Rainbow Pasta
2
tablespoons extra virgin olive oil
5
tablespw>ns canned, chopped,
3
tablespoons minced garlic
black ripe olives
1
(
15.8
oz.) can BUSI I S® Great Northern
4
tablespoons chopped paisley
Beans, drained and rinsed
4
tablespoons lemon juice
4
tablespoons grated Pa:
3
cups diced assorted Ml peppers
1 lb. penne pasta, cooked according
to box directions (reserve the pasta
water)
4
tablespoons thinly sliced, seeded
pcppcroncini
"armesan
cheese
Salt and pepper to taste
1.1
leal olive oil in a medium sauté pan over low heat. Add garlic, cook
3
minutes. Increase
heat to high, add beans and peppers. Sauté
5
minutes, season with salt and pepper. Meanwhile,
cook pasta in a large pasta pot according to directions.
2
. Drain cooked pasta and reserve
1/2
cup of pasta water. Add pcppcroncini, olives, parsley,
lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well.
Add salt and pepper to taste. Pour in a large serving bowl and sprinkle Parmesan cheese on top.
3
. Serve hot or cold. Let sit in refrigerator for
1
hour to serve cold.
P e r f e c t f o r p a s t a .
