Bev's Recipe Collection

• 2 (15 oz.) cans black beans
• 1 (15 oz.) can great northern beans, drained
• 1 (15 oz.) can red beans, drained
• 1 (15 oz.) can organic corn (or 2 C frozen)
• 1 (10 oz.) can Ro-tel diced tomatoes with green chilies, undrained
• sweet onion, chopped
• shredded cheese
• sour cream
• rice

In a pot, saute onion in a small amount of olive oil, then add beans, corn, and tomatoes.  Simmer and serve with rice, topping with shredded cheese/sour cream/salsa.

(Betty Jo got this recipe from her friend Stormy.)

• 2 pkgs. 10 oz. frozen chopped spinach
• 3 1/2 C water
• 3 T olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, crushed
• 56 oz. chicken broth
• 2 cans (15 oz.) diced tomatoes
• 18 oz. tortellini
• 1/3 C grated Parmesan cheese
• 1/2 t salt
• 1/4 t pepper
• 2 eggs
• couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

• 1/4 C olive oil
• 1 sweet onion, chopped
• 6 cloves garlic, crushed
• 1 T ground cumin
• 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
• 3 (15 oz) cans diced tomatoes
• thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
• 1 lemon, juiced
• 1 T honey
• 42 oz. vegetable broth
• 1/2 t salt
• 1/4 t pepper
• parsley, optional (1/2  c chopped flat leaf or 3 T dried leaves)
• couscous, rice, or quinoa

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

Tripled and adapted from the St. Petersburg Times decades ago.

• 3 pizza crusts, baked
• Nanny’s Veggie Dip
• 8 oz your favorite cheese, shredded
• various vegetable toppings, sliced thin (carrots, celery, peppers, cucumber, tomatoes)

Spread dip on baked crusts.  Top with cheese and vegetables.  (My little ones prefer creamy peanut butter on the crust, topped with carrots.)