BEAN RECIPES

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• 2 cans (15 ounces each) cannellini beans, rinsed and drained
• 3 celery sticks, sliced
• 1/2 cup chopped red onion
• 1/2 cup chopped red pepper
• 1/2 cup minced fresh parsle
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and Pepper to taste
• Make it spicy with Jalapeño!

• 1 can (15 ounces each) romano beans, rinsed and drained
• 1 cucumber, diced
• 1/2 cup chopped red onion
• 1/2 cup minced fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and Pepper to taste

• In a medium saucepan combine 2 cans drained and rinsed Levant black beans, 1 cup salsa, 1 1/2 tsp chili powder and and 1 tsp cumin.
• Simmer mixture for about 5 -10 minutes, stirring occasionally.
• Slightly mash beans if desired.
• Add to warmed tortillas with desired toppings

• In a medium saucepan sauté diced onion in olive oil.
• Add diced carrots, celery, zucchini.
• Add one 15 oz can of tomato sauce
• Add one cup of water
• Add one drained and rinsed can of Levant Kidney Beans
• Add salt, pepper, and any desired spices. Add cracked red pepper for heat.
• Let simmer on stove for 1/2 hour and enjoy.

• Sautee a couple cloves of garlic in olive oil in pan
• Add diced carrots, peppers, and broccoli
• Add 1/4 cup of water and let vegetables steam
• Add one can of Levant Pigeon Peas
• Add one cup of steamed rice or frozen pre-cooked rice
• Add salt and pepper and any spices you like
• Fold all together and enjoy. Add Soy sauce for more flavor

Quick and Easy Baked Beans

• 3 Tablespoons Ketchup
• 2 Tablespoons Levant Molasses
• 1 Teaspoon Mustard
• 1 Can Levant Pinto Beans
• 1/2 Cup Water
• Salt & Pepper to taste
• Mix all together in pan and enjoy
• Add Chili powder or any spice you like,

Easy Recipe - Great for parties or cookouts!

• 1 can Levant chickpeas or prepare Levant Dry Beans
• 1 cup cooked and cubed Butternut Squash
• 1 cup Baby Spinach
• Mix all together in bowl
• Top with a mixture of Apple Cider vinegar, Levant Extra Virgin Olive Oil, Oregano,1/2 fresh squeezed Lemon, 1/4 tsp honey.

14 Bean Soup - no soak bean recipe

• 1 BAG LEVANT 14 BEAN SOUP
• 8 cups water (Use vegetable broth or beef stock for added flavor)
• 1 large diced onion
• 1 minced garlic clove
• 1 stalk chopped celery (optional)
• 1 large diced carrot (optional)
• 1 tsp crushed red pepper
• 1 can hunts tomato sauce (15 oz.)
• 1 tbsp salt
• 1 tsp black pepper
• Cooking Directions
• Rinse and drain beans (check for broken pieces or debris)
• Pour beans into slow cooker with 8 cups of stock/water, onions, diced tomatoes, and garlic. (For thinner broth soup add more liquid)
• Stir to combine. Set slow cooker on high and cook for 5-6 hours then check to make sure beans are tender.
• After 5-6 hours, add salt, crushed pepper, and black pepper.
• Cook for 30 minutes more then keep warm until ready to serve.
• Serve with warm bread or rolls and enjoy