Habichuelas Rosadas a la Caribeña (Caribbean Pink Beans) Soak the beans overnight using the package directions. Drain well in a colander. Transfer the beans to a large stockpot. Pour in the water. Bring to a boil over medium heat. Cook for 1 hour and 30 minutes, or until the beans are soft, stirring occasionally.

Bean and Pasta Soup In a large pot, heat oil and brown meat. Add onion, carrot, and celery and sauté 4-5 minutes. Add garlic, oregano, and basil and sauté 2 more minutes. Add stock, tomatoes, and cannellini beans. Bring to a boil, cover, and simmer 10-15 minutes.

Tofu and Green Bean Stir-Fry with Peanut Sauce In a blender, combine all sauce ingredients and blend until smooth. Set aside.  In wok or large skillet, heat oil and stir-fry tofu cubes over high heat until golden brown, 5-7 minutes. Remove tofu and set aside. 

Black Bean and Sweet Potato Quesadillas To boil, place sweet potato chunks in pan. Cover with water and bring to a boil. Cover pot and simmer until tender, about 15 minutes. Drain pot, then mash sweet potatoes and combine with salt. 

Rice and Beans In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, cover, and reduce heat to low; simmer for 30-40 minutes until done. 

Pasta with Chickpeas and Olives In a large pot, cook pasta according to package directions.  Meanwhile, in a large skillet, sauté garlic in olive oil over medium-high heat for 1-2 minutes. Stir in basil, thyme, oregano, and pepper and sauté 1 minute. 

Chickpea Garden Burgers Coarsely mash garbanzo beans with a fork or masher. Add remaining ingredients, except oil and buns, and mix thoroughly. Form into four patties. Meanwhile, heat oil in large skillet and cook over medium heat until brown. Flip over and brown other side.