The Wonderful Fruit I: Black and Chick

So, I am compiling a list of recipes using beans and rice (although rice is not always a requirement) in the hopes of saving some money and not relying as much on meat and soy for our protein. Also, now that we have a rather large dutch oven, I want to make large batches of food to freeze. So far, we have my basic black beans and rice, which is pretty much a regular feature on our weekly menus. The last time I made it I was really impressed with the way that it came out. Spinning off from that is three bean (black, kidney, and pinto) chili and black bean soup. There is also the three bean salad from the South Beach summer cookbook that is one of Andy's favorites. Other recent bean accomplishments include curried chickpeas and mashed white beans. The latter is more of a side dish, but still worth noting.

Anyway, what follows is the beginning of a series of lists organized according to bean type:

Black Beans

Vegan Black Bean Soup
Vegetarian Black Bean Soup
Black bean and corn salad

Chickpeas

Middle eastern rice with chickpeas and black beans
Chickpea-quinoa pilaf (Veganomicon)
Chick pea noodle soup (Veganomicon)
Chickpea cultets (Veganomicon)