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Great as a side.
Bush’s^ Herb Garlic Beans and Vegetables
with Grilled Chicken
2
tablespoons oliv'e oil
1 (15 oz.) can BUSH’S® Pinto Beans,
1
small onion, chopped
rinsed and drained
1 small celery stalk, chopped
1/2 cup chopped canned whole
1 small carrot, chopped
tomatoes
1
clove garlic, chopped
1 teaspoon fresh thyme
1
(16 oz.) can BUSH’S® Red Kidney
2 teaspoons white wine
Beans, rinsed and drained
Salt and pepper to taste
1 (16 oz.) can BUSH’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.
Bush’sf* 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 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’S® Cannellini
Beans with liquid
1 can (16 oz.) BUSH’S® Red Kidncv
Beans, drained
2 cups zucchini cut into 1/2 inch pieces
2 cups babv spinach
1 cup cooked bowtie pasta
2 tablespoons pre-packaged pesto
2 tablespoons fresh grated
Parmesan cheese
Super in soups.
1. H eat olive oil over medium heat in a medium sauté 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 arc 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’sP Rockin’ Rainbow Pasta
Perfect for pasta.
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1 (15.8 oz.) can BUS! 1’S® Great Northern
Beans, drained and rinsed
3 cups diced assorted bell peppers
1 lb. penne pasta, cooked according
to box directions (reserve the pasta
water)
4 tablespoons thinly sliced, seeded
pepperondni
5 tablespoons canned, chopped,
black ripe olives
4 tablespoons chopped parsley
4 tablespoons lemon mice
4 tablespoons grated Parmesan
cheese
Salt and pepper to taste
1. H eat olive oil in a medium saute pan over low heat. A dd garlic, cook 3 minutes. Increase
heat to high, add beans and peppers. Saute 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 pepperondni, 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.
