Weenies And Beanies Recipe

Prep: 10 mins – Cook: 10 mins – Total: 20 mins


  • 2 Tbs vegetable oil
  • 8 all beef hot dogs any brand – standard length or bun length
  • 30 oz pork and beans If not using pork and beans, refer to notes at the bottom of recipe. 30 oz = 2, 15 oz cans.
  • 1/3 Cup Molasses
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayene pepper
  • ¼ cup ketchup
  • 2 Tbs yellow mustard
  • 1 tsp cider vinegar
  • Salt and pepper to taste


  1. Pour the oil into a frying pan and allow it to become hot over medium heat.
  2. Cut the hot dogs into disks and add to the oil. Heat over medium heat until you note some crispy edges and caramelization of the exterior of the hot dog.
  3. If you have a large enough skillet, continue by adding the ingredients to the skillet. If you prefer to now pour these into a sauce pan, then do so. Prefer to slow cook or to use the oven? Follow those instructions that are listed in the post.
  4. Do NOT Drain the cans of pork and beans (there are added flavorings in the pork and beans).
  5. Mix all of the ingredients in a medium sized saucepan and place on the stove
  6. Set on medium heat and cook till bubbly throughout, even when stirred.
  7. Serve hot.

This delicious recipe and photos were created by LoavesAndDishes.net, we simply shared it. Check them out for more great ideas!

Nacho Scoops Recipe

Prep: 10 mins – Cook: 0 mins


  • 1 bag tortilla chips
  • 1 cup refried beans
  • 1 cup gucamole
  • 1/2 cup sour cream
  • 1 cup halved cherry tomatoes
  • 2 jalapenos, sliced, optional


  1. Spread the tortilla chips on a serving platter.
  2. Layer each tortilla in this order: refried beans, guacamole, sour cream, jalapeno slice (if desired), tomato slice.
  3. Repeat with all ingredients and serve.

This delicious recipe and photos were created by Weelicious.com, we simply shared it. Check them out for more great ideas!

Chili Blanco Recipe – Gluten Free

Prep: 55 mins – Total: 55 mins


  • 1 tablespoon olive or vegetable oil
  • 2 medium onions, coarsely chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 3 teaspoons ground cumin
  • 1/2 to 1 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
  • 1 can (15 to 16 oz) great northern beans, drained, rinsed
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed
  • 2 cans (4.5 oz each) Old El Paso™ chopped green chiles
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup shredded Monterey Jack cheese (4 oz)
  • 2 tablespoons chopped fresh cilantro


  1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
  2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
  3. Stir in beans, chiles and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

This delicious recipe and photos were created by BettyCrocker.com, we simply shared it.

Cowboy Caviar Recipe

Prep: 20 mins – Cook: 1 min – Total: 25 mins


  • 1 can black beans rinsed and drained
  • 1 can black eyed peas rinsed and drained
  • 1 cup tomatoes seeded and finely diced
  • 1 jalapeno seeded and finely diced
  • 1 cup corn can be fresh, canned or thawed from frozen
  • 1 avocado chopped
  • 3/4 cup red and/or orange bell pepperseeded and finely diced
  • 1/2 cup red onion finely diced
  • 1/3 cup cilantro leaves chopped
  • 1/3 cup olive oil
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • salt and pepper to taste


  1. Place the beans, black eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion and cilantro in a large bowl.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt and pepper.
  3. Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.

This delicious recipe and photos were created by DinnerAtTheZoo.com, we simply shared it! Please check them out for more great ideas!

Vegetarian Skillet Chili Recipe

Total Time: 30 mins



  • 1 lime
  • 1 red onion or shallot, thinly sliced
  •  Large pinch of kosher salt
  •  Small pinch of granulated sugar


  • Olive or grapeseed oil
  • 1 large onion, chopped
  • 3 garlic cloves, or to taste, minced
  • 1 teaspoon chile powder, plus more to taste
  • 1 teaspoon dried oregano, plus more to taste
  • 2 (15-ounce) cans beans, drained
  • 1 (15-ounce) can diced tomatoes with their juices
  • Kosher salt
  • Fresh cilantro, diced avocado and sour cream, for garnish (optional)


  1. Make the pickled onions: Squeeze lime juice into a bowl, and add onion, salt and sugar. Let rest while you make the chili.
  2. Prepare the chili: Heat a large skillet over medium-high. Add the oil. When hot, add onion and sauté until softened, 5 to 7 minutes. Add garlic, chile powder and oregano and sauté until fragrant, 1 to 2 minutes longer. Add beans and tomatoes and a few large pinches of salt and let simmer until the tomatoes break down, about 20 minutes.
  3. Taste and add more salt, chile powder and/or oregano to taste. Serve with the pickled onions and any of the garnishes you like.

This awesome recipe and photos were created by Cooking.NYtimes.com, we simply shared it! Check them out for more great ideas!

Lentil Salad Recipe – Red Lentil Salad – How To Make Lentil Salad

Total: 20 mins


  • 1 14-ounce can lentils of your choice, rinsed and drained (400 g)
  • ¼ cup red onion (35 g)
  • ¼ cup red bell pepper (35 g)
  • ¼ cup green bell pepper (35 g)
  • ¼ cup carrots (40 g)
  • ¼ cup cucumber (40 g)
  • 6 cherry tomatoes
  • 2 handfuls fresh parsley (40 g)
  • The juice of half a lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • Black pepper to taste


  • Place the lentils in a bowl.
  • Add the veggies (finely chopped) and the rest of the ingredients (lemon juice, oil, salt and pepper).
  • Mix well and serve.

This nutritious but simple recipe and photos were created by SimpleVeganBlog.com, we simply shared it! Please check them out as they have so many great ideas!

Chipotle Black Bean Soup Recipe

Prep: 10 mins – Cook: 2 hrs – Total: 2 hrs


  • 2 tablespoons olive oil
  • 1 yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 pound dried black beans (rinsed)
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp chili powder (or to taste)
  • 6 cups water (or more as needed)
  • Juice of 1 lime
  • Salt to taste


  1. Rinse the beans thoroughly and remove any bad seeds from the bunch.
  2. Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
  3. Add the diced onion and cook for 3 to 5 minutes, or until softened.
  4. Add garlic and cook for about 30 seconds, or until fragrant.
  5. Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
  6. Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
  7. Remove from heat and take out the bay leaves.
  8. Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
  9. Enjoy!

This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it! Check them out for more delicious recipes!

Smashed White Bean, Basil, & Avocado Sandwich Recipe

Total Time: 10 mins


  • 1 heaped tablespoon whole grain dijon mustard
  • salt and pepper to taste
  • 1 15 oz can white beans, drained and rinsed
  • 1 avocado, sliced
  • juice of half a lemon
  • 2 tablespoons fresh basil leaves, finely chopped
  • for the sandwich (optional): baby spinach, romaine, arugula, tomato slices


  • Pour white beans into a large bowl and mashed a little with a potato masher. Add in the diced avocado and lemon juice, then mash until there are just a few chunks of bean and avocado left.
  • Stir in the mustard, basil, salt and pepper, then taste and adjust flavors as necessary.
  • Spoon onto a sandwich, salad, veggie bowl, or just eat it as is! It’s delicious any way!

This delicious recipe and photos were created by PumpkinAndPeanutButter.com, we simply shared it! Check them out for more great ideas!

Vegetable Lentil Bake Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins


  • 110 g red lentils (~ 1/2 cup)
  • 75 g white rice (~ 1/4 cup)
  • 650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
  • 1 tbsp oil
  • 1 small leek or 1/2 large leek, sliced
  • 1 bell pepper, diced fairly small (I used orange)
  • 5 medium mushrooms, diced fairly small
  • 1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Black pepper
  • 90 g grated cheddar cheese (~ 1 cup)


  1. Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You’ll need to stir constantly during the last 5 minutes or so, to ensure they don’t stick to the bottom of the pan. Once they’re cooked, don’t drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
  2. Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
  3. Heat the oven to 190°C (Gas Mark 5 / 375°F).
  4. Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
  5. Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
  6. Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

This delicious recipe and photos were created by EasyCheesyVegetarian.com, we simply shared it! Check them out for more great recipes!

Toasted Avocado & Bean Pita Recipe

Prep: 5 mins – Cook: 5 mins – Total: 10 mins


  • 4 pitas of choice, I used wholewheat. Make sure they’re vegan
  • 1, 15oz can red kidney beans
  • 4 ripe avocados
  • dollop of vegan sour cream per pita
  • handful of green onions or scallions
  • salt/pepper to taste
  • 2 teaspoons garlic powder, divided, plus more to taste


  1. Preheat oven to 325F and line baking sheet with parchment paper.
  2. Place pitas on baking sheet and let them get warm for about 10 minutes. Remember, you don’t want them too crispy, unless you like them like that then go ahead and leave them in longer.
  3. While the pitas are toasting in the oven, heat up the beans in a small fry pan and add seasonings like salt, pepper, and garlic powder. Leave on the fry pan about 5-6 minutes, just until warm.
  4. Mash up 4 avocados. Add seasonings salt, pepper and garlic powder, mix well.
  5. Once your pitas are toasty, and the beans are ready you can assemble accordingly.


  1. Take a generous spoonful of mashed avocado and spread it across your warm, toasty pita.
  2. Throw on about 1/4 to 1/3 cup of beans to each pita.
  3. Dollop each pita with a serving of vegan sour cream or hummus.
  4. Sprinkle with green onions or scallions, season with salt/pepper, and Enjoy!

This recipe and photos were created by NeuroticMommy.com, we simply shared it! Check them out for more delicious ideas!