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Great as a side.
Bush’sP 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, clumped
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. H eat oil in medium saute pan. Add onions, celery and carrots.
2. Cook over medium heat until tender, adding garlic during last two 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.
1 (15 oz.) can BUSH’S® Pinto Beans,
rinsed and drained
1/2 cup chopped canned whole
tomatoes
1 teaspoon fresh thyme
2 teaspoons white wine
Salt and pepper to taste
Super in soups.
1. H eat olive oil in a medium sauté pan over low heat. A dd 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 o f pasta water. Add peppcroncini, 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.
Bush’s®
Red, White and Bean Minestrone
1 tablespoon extra virgin olive oil
1 cup Italian turkey sausage,
a it into small pieces
2 tablespoons tomato paste
1 cup chopped onion
1 cup chopped celery
2 tablcspt x>ns minced garlic
1 cup chopped carrots
1 teaspoon dried oregano
1 can (16 oz.) chop|)cd canned tomatoes
5
cups chicken stock
1 can (153 oz.) BUSH’S® Cannellini
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. H eat olive oil over medium heat in a medium saute pan. A dd 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’s®
Rockin’ Rainbow Pasta
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 (15.8 oz.) can BUSH’S® Great Northern
Beans, drained and rinsed
3 cups diced assorted bell peppers
1 lb. penne pasta, cooked according
to l>ox directions (reserve the pasta
water)
4 tablespoons thinly sliced, seeded
peppcroncini
5 tablespoons canned, chopped,
black ripe olives
4 tablcsixxms chopped parsley
4 tablespoons lemon juice
4 tablespoons grated Parm
e>an
cheese
Salt and ixmix-T to taste
