Cook more, spend less with beans
The holidays can be a budget buster.
Many people spend more than they intended and find themselves looking for a way to save in the new year. Canned beans can help stretch grocery dollars and make it simple and stress-free to put together homemade meals.
Both the Sweet Potato Breakfast Bowl and Greek Dense Bean Salad use beans as the base while making use of ingredients many home cooks will already have in the pantry or refrigerator.
Sweet Potato Breakfast Bowl
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 small red bell pepper, finely chopped
salt, to taste
pepper, to taste
2 cups cooked sweet potatoes
1 can (15 ounces) black beans, drained
1 teaspoon chili powder
2 fried eggs
1 avocado, sliced
cotija cheese, crumbled
lime wedges, for serving
In large skillet over medium heat, heat olive oil. Add onions and bell pepper; cook, stirring occasionally, until peppers are softened, 5-7 minutes. Season with salt and pepper, to taste.
Add sweet potatoes, black beans and chili powder; stir to combine. Cook until potatoes and beans are warmed through, 4-5 minutes.
Divide bean mixture between two bowls. Top each bowl with fried egg, avocado slices and crumbled cotija cheese. Serve with lime wedges.
Greek Dense Bean Salad
Prep time: 15 minutes
Servings: 6-8
Dressing
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
1 teaspoon dried oregano
salt, to taste
pepper, to taste
Tzatziki Sauce
1/2 cup plain yogurt
1/4 cucumber, grated, excess water drained
2 teaspoons lemon juice
2 teaspoons extra-virgin olive oil
1/2 teaspoon garlic, minced
2 teaspoons fresh dill, chopped
salt, to taste
pepper, to taste
Salad
1 can chickpeas, drained and rinsed
1 can (15 1/2 ounces) cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 cucumber, seeded and diced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Greek dressing
1 cup tzatziki sauce
chicken skewers (optional), for serving
To make dressing: In food processor or blender, blend olive oil; red wine vinegar; lemon juice; Dijon mustard; garlic; oregano; and salt and pepper, to taste, until well combined. Set aside.
To make tzatziki sauce: In bowl, stir yogurt; cucumber; lemon juice; olive oil; garlic; dill; and salt and pepper, to taste, until well combined. Set aside.
To make salad: In large bowl, combine chick peas, cannellini beans, cherry tomatoes, red onion, cucumber, olives, feta cheese and parsley; toss with dressing.
Top with tzatziki sauce and serve with chicken skewers, if desired.
Tip: Store leftover tzatziki sauce separate from salad.