S & W Beans Recipes
3 Bean Chipotle Chili
Santa Fe Petite Stuffed Peppers
Asparagus Salad Medley
Mediterranean Grilled Chicken & Bean Salad
Chicken Triple-Bean Chili
Santa Fe Burrito Bake
3 BEAN CHIPOTLE CHILI
Prep time: 5 minutes
Cook time: 20 minutes
6 servings
1 lb. ground beef or turkey
1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. chili powder
1 tsp. ground cumin
2 cans (14-1/2 oz. each) diced tomatoes, undrained
3 Tbsp. chopped canned chipotle peppers in adobo sauce, or jalapeño peppers (to taste)
1 can (15 oz.) S&W Black Beans, rinsed and drained
1 can (15-1/2 oz.) S&W Kidney Beans, rinsed and drained
1 can (15 oz.) S&W Pinto Beans, rinsed and drained
cilantro, avocado and/or sour cream for garnish if desired
Cook meat, onion and garlic in large saucepan over medium heat, 3 minutes; drain.
Add chili powder, cumin, undrained tomatoes and chipotle peppers. Cook 10 minutes or until thickened, stirring occasionally. Add beans; cook 5 minutes. Serve with cilantro, avocado and sour cream if desired.
SANTA FE PETITE STUFFED PEPPERS
Prep time: 20 minutes
Cook time: 4 minutes
About 30 servings
1 can (15 oz.) S&W Black Beans, rinsed and drained*
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14-1/2 oz.) cut tomatoes with jalapenos, drained
1 tsp. ground cumin
2 Tbsp. fresh lime juice
1/4 cup chopped green onions
1/3 cup chopped cilantro
2 medium green peppers
2 medium yellow peppers
shredded Cheddar or Monterey Jack cheese
Combine the first 7 ingredients. Preheat broiler. Cut peppers into 2×1-1/2-inch strips. Then cut strips into bite-size triangles. Fill peppers with corn and black bean mixture. Sprinkle with cheese and broil 6 inches from heat 3 to 4 minutes or until cheese is melted.
*Tip: Try S&W (50% less sodium) Black Beans.
ASPARAGUS SALAD MEDLEY
Prep time: 10 minutes
4 to 6 servings
1 can (15 oz.) asparagus spears, drained
1 cup red and yellow cherry tomatoes, halved
1 can (15 oz.) S&W Small White Beans, drained
1/2 cup diced cucumber
1/4 cup sliced green onions
3 Tbsp. white wine vinegar
3 Tbsp. olive oil
2 Tbsp. chopped parsley
Cook meat, onion and garlic in large saucepan over medium heat, 3 minutes; drain. Add chili powder, cumin, undrained tomatoes and chipotle peppers. Cook 10 minutes or until thickened, stirring occasionally. Add beans; cook 5 minutes. Serve with cilantro, avocado and sour cream if desired.
MEDITERRANEAN GRILLED CHICKEN & BEAN SALAD
Prep time: 15 minutes
Chill time: several hours
6 servings
1 jar (6-1/2 oz.) marinated artichoke hearts
2 Tbsp. italian herb vinegar (to taste)
2 cups cubed grilled chicken*
1/2 cup sliced red bell pepper
1/4 cup chopped red onion
1 can (15-1/4 oz.) S&W Dark Red Kidney Beans, drained
1 can (14-1/2 oz.) cut green beans, drained
Romaine lettuce
Feta cheese or Parmesan cheese for garnish
Drain artichoke hearts reserving marinade; add vinegar to marinade. Combine artichoke hearts, chicken, bell pepper, onion, kidney beans, and green beans in large bowl. Toss with reserved marinade mixture. Chill several hours or overnight. Serve over lettuce and garnish with crumbled feta cheese or shredded Parmesan cheese, if desired.
CHICKEN TRIPLE-BEAN CHILI
Prep time: 5 minutes
Cook time: 20 minutes
6 to 8 servings
1 lb boneless, skinless chicken breasts
Mesquite or hickory barbecue sauce
1 tsp. cumin
2 cans (14-1/2 oz.) diced tomatoes
1 can (15 oz.) S&W Black Beans, drained and rinsed
1 can (15-1/4 oz.) S&W Kidney Beans, drained and rinsed
1 can (15-1/2 oz.) S&W Garbanzo Beans, drained and rinsed
1 cup medium or hot salsa
cilantro, sour cream and/or avocado for garnish
Season chicken with barbecue sauce; grill or broil about 5 minutes per side or until chicken is no longer pink in center. Baste with additional sauce halfway through. Cut chicken into cubes. Place chicken in large skillet. Add cumin, undrained tomatoes, beans and salsa. Simmer 10 minutes. Serve with tortillas or corn bread and garnish with cilantro, sour cream and avocado, if desired.
SANTA FE BURRITO BAKE
Prep time: 15 minutes
Cook time: 15 minutes
4 to 6 servings
1 lb. skinless, boneless chicken breast halves, cubed
1 cup chopped onion
1 clove garlic, minced
1 tsp. ground cumin
1 Tbsp. oil
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) S&W Black Beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes
1 cup cooked rice (optional)
1 can (4 oz.) diced mild green chilies or jalapeños, drained
2 cups shredded Monterey Jack or Cheddar cheese
3 corn or flour tortillas, cut in wedges
cilantro, green onions and/or avocado for garnish
Cook chicken, onion, garlic and cumin in oil in skillet, 5 minutes or until chicken is no longer pink. Stir in corn, beans, undrained tomatoes, cooked rice, chilies and 1 cup cheese. Spoon half the mixture into baking dish; top with tortilla wedges, then remaining chicken mixture. Sprinkle with remaining cheese. Bake at 350°F, 15 minutes or until hot and cheese is melted. Garnish with chopped cilantro, green onions or diced avocado, if desired.
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