Main Dishes & Casseroles
White Bean, Kale & Roasted Butternut Squash Mac & Cheese
Makes 6 servings INGREDIENTS 3 cups dry medium-shell pasta 3 cups chopped kale 1-15 ounce can Michigan White Beans, drained and rinsed (or 1-1/2 cups
Seasonal Vegetable & Michigan Bean Stir Fry
INGREDIENTS 1/2 cup tamari 2 Tablespoons honey or maple syrup 1 teaspoons sriracha 3 tablespoons water 1 Tablespoon cornstarch 3 Tablespoons olive oil 1/2 yellow
Michigan Bean Vegetarian Soup Mix Gift
This Michigan 5 Bean Soup Mix is an easy, and cost-effective way to spread some healthy holiday cheer to friends, neighbors, teachers or family.
Bean and Beef Sheet Pan Nachos
A budget-friendly meal idea that is guaranteed to be a family favorite. Get the kids involved in the assembly and feel free to be creative
Burrito Stuffed Peppers
Makes 4 pepper halves INGREDIENTS 2 cups Plant-Powered Black Bean and Beef Blend 1 cup cooked brown rice 2 large red bell peppers 1 cup
Mexican Lasagna
Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below. Prep
Plant-Powered Black Bean and Beef Blend
Make Once – Eat Twice! Blend yields approximately 8 cups which can be used in our Mexican Lasagna and Burrito Stuffed Peppers recipes below. Prep
White Chicken Chili
Make 6 servings This hearty chili can be prepared in 10 minutes… Simply serve with blue corn chips and a side salad and enjoy! INGREDIENTS
Greek Pasta with Tomatoes and Beans
Make 6 servings This easy pasta meal is packed with fiber and nutrients and the Italian seasoned tomatoes add the flavor! INGREDIENTS 8 oz. dry
Michigan Kidney Bean Tostados
Simple ingredients and simply delicious! Makes 3 servings (2 tostados each) INGREDIENTS 1 tablespoon canola oil 1 can (15 oz.) Michigan Kidney Beans, rinsed and
Fiesta Beans and Rice
An incredibly tasty and affordable recipe to enjoy for lunch or dinner.Makes 2-3 servings INGREDIENTS 1 can (15 oz.) can Michigan Chili Seasoned Beans 1
Quick and Easy Cassoulet
INGREDIENTS 1 (16-ounce) can Black Beans, drained 1 (16-ounce) can Navy Beans, drained 1 (16-ounce) can Dark Red Kidney Beans, drained 1 pound turkey polska
Spicy Vegetable Ragout
INGREDIENTS 1 (15-ounce) can Black Beans, drained and rinsed 1 medium eggplant, peeled and cubed 3 tablespoons olive oil, divided 3 cloves garlic, minced 3
Vegetarian Couscous Casserole
INGREDIENTS 1 (15-ounce) can Black Beans, drained and rinsed 1-1/2 cups water 1/4 teaspoon salt 1 cup couscous, uncooked 1 (8-3/4- ounce) can corn, drained
Bean and Spinach Dumplings on Wild Mushrooms
INGREDIENTS 1-1/2cups cooked Navy Beans, drained and rinsed 1/2 cup onion, chopped 3 tablespoons olive oil, divided 1 cup fresh spinach, chopped 1 tablespoon cilantro,
Navy Beans and Eggplant Curry
INGREDIENTS 1 (16-ounce) can navy Beans, drained and rinsed 1 medium eggplant, peeled and cubed 1/2 teaspoon salt 1 tablespoon plus 2 teaspoons oil, divided
Vegetable Stuffed Peppers
INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 6 green bell peppers 3 cups corn 3/4 cup Cheddar cheese, grated 1/2 tablespoon vegetable oil
Tortilla Casserole
INGREDIENTS 4 cups cooked Pinto or Cranberry Beans, drained, rinsed and partially mashed 12 corn tortillas 1 tablespoon vegetable oil 1-1/2 cups onion, chopped 4
Tamale Pie
INGREDIENTS Filling: 3 cups cooked Cranberry or Dark or Light Red Kidney Beans, drained, rinsed, and mashed 1/2 cup onion, chopped 2 cloves garlic, minced
Mexican Lasagna
INGREDIENTS 1 (15-ounce) can Pinto or Dark Red Kidney Beans, drained and rinsed 1/2 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, minced
Black Bean Flautas
INGREDIENTS 2 (15-ounce) cans Black Beans, undrained 2 teaspoons chili powder 1/2 teaspoon cumin 1 clove garlic, minced 1 bay leaf 12 (6-inch) flour tortillas
Southwestern Whole Grain Burritos
INGREDIENTS 1 (15-ounce) can Black Beans, drained and rinsed 2 cups water 1 cup whole grain wheat 1/4 cup plus 2 tablespoons vegetable stock 1/4
Pasta e Fagioli
INGREDIENTS 10 ounces (1-1/4 cups) dry Navy Beans, soaked 6 cups water 1-1/2 teaspoons salt 2/3 cup oil 1 bay leaf 2 or 3 garlic
Kidney Beans and Ham Casserole
INGREDIENTS 2 (15-ounce) cans Dark Red Kidney Beans, drained and rinsed 2 tablespoons butter or margarine 1 large onion, peeled and finely chopped 2 cups
Red Beans and Rice
INGREDIENTS 1 pound (2 cups) Light Red Kidney Beans, soaked 1 tablespoon vegetable oil 2 green onions, chopped 1/2 cup white or yellow onion, chopped
No-Work Meatloaf
INGREDIENTS 2/3 cup dry Navy, Great Northern, or Yellow-Eye Beans, cooked (or a 15-1/2-ounce can,) drained, rinsed, and mashed 1 pound lean ground beef 1
Gingered Beans and Rice
INGREDIENTS 1-1/2 cups dry Navy Beans, cooked and drained; or 2 (15-1/2-ounce) cans drained and rinsed 2 cups dry, long-cooking white rice (do not cook
Kidney Bean and Cheesy Rice Casserole
INGREDIENTS 2 (19-ounce) cans Dark Red Kidney Beans, rinsed and drained 1 tablespoon water 1 cup red onion, diced 1 teaspoon cumin 1 garlic clove,
Cranberry Bean Pizza
INGREDIENTS 1 (15-ounce) can Cranberry Beans, rinsed and drained 1 small zucchini, sliced 1 small onion, chopped 1 cup fresh mushroom, sliced 1 (15-inch) prebaked
Red and Black Casserole
INGREDIENTS 1 (16-ounce) can Black Beans, drained and rinsed, or 2/3 cup dry Black Beans 1 (16-ounce) can Dark Red Kidney Beans, drained and rinsed,
Curried Pinto Bean Bake
INGREDIENTS 3 cups cooked Pinto Beans, drained and rinsed or 1-1/3 cups dry Pinto Beans 2 boneless, skinless chicken breasts, cubed 1/2 cup onion, chopped
Spanish Tortillas with Black Beans and Rice
INGREDIENTS 2 cups canned Black Beans rinsed and drained 2 cloves garlic, minced 1 onion, chopped 1/2 cup water 1/2 teaspoon chili powder, or to
Beans with Apples, Ham, and Mustard
INGREDIENTS 4 cups cooked Yellow-Eye or Cranberry Beans, drained (reserve 1 cup bean liquid) 1 small onion, peeled and stuck with three whole cloves 1/2
Bean Pies in a Pot
INGREDIENTS 1 (15-ounce) can Pinto Beans, drained and rinsed 1 medium carrot, sliced 1/2 cup onion, chopped 1/2 cup red or green pepper, chopped 1/4
Savory Navy Bean Casserole
INGREDIENTS 2 cups dry Navy Beans, cooked and drained 1 (10-ounce) can tomato purée, no salt added 1 cup shredded fat-free Cheddar cheese 1 cup
