Name: Diverse Bean Dishes
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans white beans (drained and rinsed); 2 tbsp extra-virgin olive oil; 2 tbsp lemon juice; 1 tsp fresh rosemary; 1 tsp fresh basil; 2 cloves garlic; 0.5 tsp sea salt; 0.25 tsp ground black pepper; 2 cans black beans (drained and rinsed); 1 can chopped tomatoes; 1 tbsp chipotle peppers in adobo sauce; 1 null yellow onion (chopped); 3 cloves garlic (minced); 2 cups vegetable broth; 1 tsp cumin powder; 0.5 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp kosher salt; 1.5 cups green lentils (dry); 1 cup brown rice (dry); 4 cups vegetable broth; 2 null shallots (minced); 2 tbsp white miso paste; 0.5 cup cashews (soaked); 2 tbsp nutritional yeast; 2 tbsp fresh parsley (chopped); 1 tsp lemon zest; 1 tbsp olive oil; 0.5 tsp sea salt; 0.25 tsp ground black pepper

Instructions

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1

For the Creamy White Bean Dip: Combine white beans (2 cans), extra-virgin olive oil (2 tbsp), lemon juice (2 tbsp), fresh rosemary (1 tsp), fresh basil (1 tsp), garlic (2 cloves), sea salt (0.5 tsp), and ground black pepper (0.25 tsp) in a food processor. Blend until smooth and creamy.
2

For the Smoky Black Bean Chili: Sauté yellow onion (1 chopped) in a large saucepan until softened, about minutes (5) (timer: 5). Add garlic cloves (3 minced) and cook for minute (1) more (timer: 1). Stir in black beans (2 cans), chopped tomatoes (1 can), chipotle peppers in adobo sauce (1 tbsp), vegetable broth (2 cups), cumin powder (1 tsp), chili powder (0.5 tsp), smoked paprika (0.5 tsp), and kosher salt (0.5 tsp). Bring to a simmer and cook for minutes (20), allowing flavors to meld (timer: 20).
3

For the Creamy Lentil Risotto: Sauté shallots (2 minced) in olive oil (1 tbsp) in a large pot for minutes (3) (timer: 3). Add dry green lentils (1.5 cups) and dry brown rice (1 cup), stirring to coat. Gradually add vegetable broth (4 cups), one ladle at a time, stirring frequently until absorbed before adding more. This should take about minutes (25) (timer: 25). Meanwhile, blend soaked cashews (0.5 cup), white miso paste (2 tbsp), and nutritional yeast (2 tbsp) with enough water to make a smooth cream. Stir this cashew cream into the risotto. Fold in zucchini (1 diced) and sweet potato (1 diced), cooking until tender. Season with sea salt (0.5 tsp), ground black pepper (0.25 tsp), chopped fresh parsley (2 tbsp), and lemon zest (1 tsp).
4

Serve all three dishes together or individually. Garnish as desired.