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Extra Cheesy Chicken Enchilada Soup
Lunch Mexican

Extra Cheesy Chicken Enchilada Soup

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

New Year Three-Bean and Artichoke Salad
Lunch

New Year Three-Bean and Artichoke Salad

4.6

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mix the Great Northern beans, garbanzo beans, black-eyed peas, artichokes, green onions, tomatoes, and garlic together in a bowl. Toss with the olive oil, balsamic vinegar, parsley, oregano, and black pepper until well mixed. Refrigerate for 1 hour before serving.

By Sisterlulabell

Sausage & White Bean Soup
Lunch

Sausage & White Bean Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
  2. 2 Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.

By Ben S.

Three Bean Salad with Feta Cheese
Lunch

Three Bean Salad with Feta Cheese

4.2

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
  2. 2 Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.

By MICAHGIBSON

Mom's Ham and Bean Soup
Lunch American

Mom's Ham and Bean Soup

4.6

Prep
20 min
Cook
125 min
Total
620 min

Instructions

  1. 1 Place Great Northern beans into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and transfer beans to a large stockpot.
  2. 2 Add ham hocks, 5 cups water, celery, onion, carrot, garlic, thyme, black pepper, and bay leaf to beans in the stockpot; bring to a boil. Reduce heat to medium-low and simmer until ham falls off the bones, about 2 hours.
  3. 3 Remove ham hocks from soup. Cut meat from bones, discarding fat and bones. Return meat to the pot. Continue cooking until beans reach desired softness.

By BIGLERMOM

Rustic Cabbage and Sausage Soup
Lunch American

Rustic Cabbage and Sausage Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  2. 2 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.

By mkhurt

Greek Cucumber Bean Salad
Lunch Greek

Greek Cucumber Bean Salad

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Combine great northern beans, fava beans, Kalamata olives, cucumbers, carrots, onion, and parsley in a large salad bowl.
  2. 2 Whisk lemon juice, olive oil, salt, and pepper together in a small glass measuring cup until it thickens slightly. Pour over the salad and mix well.
  3. 3 Add feta cheese and toss to combine. Cover and refrigerate until flavors have blended, about 2 hours.

By Julie Galatocky

Ham, Bean, and Potato Soup
Lunch American

Ham, Bean, and Potato Soup

4.5

Prep
30 min
Cook
150 min
Total
660 min

Instructions

  1. 1 Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  2. 2 Strain and rinse beans. Place beans into a large stockpot with ham, ham bone, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat.
  3. 3 Reduce the heat and simmer for 2 hours. Add potatoes and carrots; continue to simmer until tender, about 20 minutes. Season with more salt if necessary. Remove ham bone to serve.

By Steve A

Green Minestrone
Lunch Italian

Green Minestrone

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
  2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
  3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Butternut Squash and Turnip Green Soup
Lunch American

Butternut Squash and Turnip Green Soup

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
  2. 2 Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
  3. 3 Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

By Jonathan Batchelor

Creamy White Bean Enchilada Soup
Dinner Mexican

Creamy White Bean Enchilada Soup

5.0

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
  2. 2 Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.

By Soup Loving Nicole

Simple Chicken and White Bean Soup
Soup Mexican

Simple Chicken and White Bean Soup

4.2

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.
  2. 2 Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  3. 3 Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.

By MaxMama

Slow Cooker Shredded Chicken Chili
Dinner Mexican

Slow Cooker Shredded Chicken Chili

4.0

Prep
15 min
Cook
600 min
Total
615 min

Instructions

  1. 1 Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
  2. 2 Cook on Low, 10 to 12 hours.

By Amy A

Vegan Black Bean Quesadillas
Dinner Mexican

Vegan Black Bean Quesadillas

4.6

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Blend great Northern beans, 3/4 cup tomatoes, and garlic in a food processor until smooth. Add nutritional yeast, cumin, chili powder, salt, and cayenne pepper and blend until combined.
  2. 2 Transfer bean mixture to a large bowl. Stir in black beans and remaining 1/4 cup tomatoes.
  3. 3 Heat olive oil in a large skillet over medium-high heat. Place a tortilla in hot oil. Spread about 1/4 cup filling over tortilla. Place another tortilla on top of filling; cook until filling is warmed, about 10 minutes.
  4. 4 Spray the top tortilla with cooking spray and flip quesadilla to cook the second side until lightly browned, 3 to 5 minutes. Repeat with remaining tortillas and filling.

By DownHomeCitySisterscom

Tom's Slow Cooker Vegan Chili
Dinner Mexican

Tom's Slow Cooker Vegan Chili

1.0

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Instant Pot Yardbird Chili with White Beans
Dinner Mexican

Instant Pot Yardbird Chili with White Beans

4.7

Prep
20 min
Cook
65 min
Total
110 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Pour in oil. Add chicken and sauté until lightly browned, 5 to 7 minutes. Add onion and garlic; sauté until soft and translucent, about 5 minutes more.
  2. 2 Add enchilada sauce, dry beans, broth, green chiles, oregano, and cumin. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, at least 25 minutes to allow beans to fully cook. Unlock and remove the lid. Garnish chili with shredded Cheddar-Monterey Jack cheese blend and cilantro.

By bdweld

Vegan Chili Verde
Dinner Mexican

Vegan Chili Verde

5.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
  3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
  4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
  5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
  6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

By Alice Waugh

Slow Cooker White Chicken Chili
Dinner Mexican

Slow Cooker White Chicken Chili

4.7

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir chicken in hot oil until completely browned, 5 to 7 minutes.
  2. 2 Add onion and celery to the skillet; cook and stir until vegetables are slightly softened, 2 to 3 minutes.
  3. 3 Transfer chicken mixture to a slow cooker. Stir in garlic powder, cumin, bay leaf, salt, black pepper, oregano, cayenne pepper, jalapeño peppers, green chilies, chicken stock, water, and beans.
  4. 4 Cook on Low for 8 to 10 hours, or on High for 4 to 5 hours. Remove bay leaf; stir sour cream and heavy cream through the chili to serve.

By GrandmaBonnie

Spicy Pumpkin Chili
Dinner Mexican

Spicy Pumpkin Chili

4.4

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until crumbly and no longer pink, about 5 minutes. Add onion, garlic, and pepper flakes; cook until beef browned and onion softened. Add bell peppers; cook 5 minutes.
  2. 2 Meanwhile, combine diced tomatoes, kidney beans, black beans, great Northern beans, pumpkin purée, fire-roasted tomatoes, tomato sauce, and tomato sauce with garlic and onions in a large slow cooker; season with pumpkin pie spice, chili powder, cumin, and salt. Stir in ground beef mixture.
  3. 3 Cover slow cooker. Cook on Low until chili is hot, 1 to 2 hours.

By Dac Kennedy

Almost White Slow-Cooker Chicken Chili
Dinner Mexican

Almost White Slow-Cooker Chicken Chili

4.4

Prep
15 min
Cook
270 min
Total
285 min

Instructions

  1. 1 Combine chicken, chicken broth, water, beans, salsa, tomato puree, onion, garlic, chili powder, cumin, oregano, molasses, paprika, onion powder, garlic powder, black pepper, bay leaves, and salt in a 6-quart slow cooker. Stir gently to combine. Cover and cook on Low until chicken is falling apart, 4 to 6 hours.
  2. 2 Remove chicken from slow cooker, shred, and return to the cooker. Stir in pepper jack cheese, Monterey jack cheese, and bell pepper. Cover and cook until bell pepper is softened and cheeses have completely melted into the chili, 30 to 45 minutes more.
  3. 3 Adjust salt, black pepper, and chili powder to taste. Remove bay leaves. Serve warm, topped with sour cream and extra cheese, if desired.

By Kim

Slow Cooker Green Chile Chicken
Dinner Mexican

Slow Cooker Green Chile Chicken

4.7

Prep
30 min
Cook
520 min
Total
565 min

Instructions

  1. 1 Remove stems from cilantro; tie together. Reserve leaves for sauce.
  2. 2 Place cilantro stems, chicken thighs, onion, garlic, cumin, chili powder, pepper, and salt into a slow cooker; add water.
  3. 3 Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks; set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes; dice and set aside.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C).
  5. 5 Make sauce: Coat a baking sheet with cooking spray. Place tomatillos and jalapeño half, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil.
  6. 6 Roast in the preheated oven for 25 minutes. Remove from the oven; wrap jalapeño in aluminum foil to let "sweat" for about 10 minutes. Remove skin from jalapeño.
  7. 7 Combine tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt in the bowl of a food processor or blender; pulse until blended and smooth.
  8. 8 Pour tomatillo sauce into a large pot; add shredded chicken, diced onion and garlic, and beans. Stir in reserved cooking liquid. Let simmer over medium-low heat for 15 minutes.

By Bites of Flavor

Instant Pot White Beans
Side Dish

Instant Pot White Beans

5.0

Prep
5 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Pour beans into a multi-functional pressure cooker (such as Instant Pot). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

By LauraF

Warm White Bean Dip
Appetizer

Warm White Bean Dip

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pulse garlic in a food processor until minced. Add beans, cumin, lime juice, and salt; pulse until all ingredients are well combined, 5 to 10 seconds.
  2. 2 With the motor running, slowly pour olive oil through the feed tube and process until mixture is creamy, about 20 seconds. Transfer to a microwave-safe serving bowl.
  3. 3 Heat in the microwave on high for 30 seconds.

By Elizabeth

Creamy Ham and Beans

Creamy Ham and Beans

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later.
  2. 2 As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done.
  3. 3 Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.

By Phyllis Bartlow

Plant-Based Potato Salad
Dinner

Plant-Based Potato Salad

5.0

Prep
15 min
Cook
30 min
Total
75 min

Instructions

  1. 1 Pour great northern beans into a saucepan and cook over medium heat until very soft, about 30 minutes.
  2. 2 At the same time, place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender but not mushy, about 12 minutes. Drain.
  3. 3 Transfer beans to a large bowl. Add avocado and mash. Add mustard, yeast, lemon juice, and salt; stir until mixture is smooth. Add potatoes, celery, and onion and mix well.
  4. 4 Chill for at least 30 minutes before serving.

By Geeksr

Chicken and White Cheddar Queso Chili
Dinner

Chicken and White Cheddar Queso Chili

5.0

Prep
10 min
Cook
12 min
Total
24 min

Instructions

  1. 1 Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.

By Bibi

Slow Cooker Northern White Bean Bacon Chowder
Dinner

Slow Cooker Northern White Bean Bacon Chowder

3.8

Prep
30 min
Cook
600 min
Total
630 min

Instructions

  1. 1 Place beans in a large bowl with the water, cover, and soak overnight.
  2. 2 In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
  3. 3 In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
  4. 4 Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
  5. 5 Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

By CORWYNN DARKHOLME

White Chili V
Dinner

White Chili V

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Combine the Great Northern white beans, crushed tomatoes, green chilies, cooked chicken, chicken broth, taco seasoning, cayenne pepper, ground cumin, ground Mexican oregano, ground marjoram, and minced garlic in a slow cooker.
  2. 2 Cook on Low until the flavors are thoroughly blended, about 8 hours.

By jedipunk