I am obsessed with beans! They are SO good, and that they are so good FOR you, is just a bonus! Here are 2 recipes I’m sure you will love:

Mediterranean Pinto Beans

1 large ripe tomato, seeds and excess pulp removed, diced
2 Tbl finely minced onion
4 medium cloves garlic, pressed
1 Tbl balsamic vinegar
2 Tbl extra virgin olive oil
4 Tbl chopped fresh parsley
pinch red chili flakes
salt and cracked black pepper to taste
1 15 oz can pinto beans, drained and rinsed

Mince onions and press garlic and let sit for at least 5 minutes
Mix together all ingredients, except beans, in a bowl.
Drain and rinse bean well. Toss beans with rest of ingredients. Let marinate for about 30 minutes before serving.
Tomato-Rice Soup with Roasted Garlic & Navy Beans

This recipe is from the cookbook “Veganomicon- the Ultimate Vegan Cookbook” by Isa Chandra Moskowitz and Terry Hope Romero

2 bulbs garlic
1 Tbl olive oil
1 medium-sized yellow onion, diced as small as possible
1 cup long-grain brown rice
2 bay leaves
2 tsp dried thyme
1 tsp dried marjoram
2 tsp salt
several pinches of freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed (about 1.5 cups)

Preheat the oven to 425 degrees.
Roast the garlic for about 45 minutes, until soft. You should be able to feel if it’s soft by pressing with a knife or your finger. Preheat a soup pot over medium heat. Saute the onions in the olive oil for 5-7 minutes, until translucent. Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water (so that’s 56 ounces of water). Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes. Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash the garlic to a relatively smooth consistency, then add to the soup once the rice is nearly tender. When the rice is completely cooked, add the beans and heat through. Then it’s ready to serve- just remove the bay leaves beforehand.