30 Minute or Less Meals Cookbook...2016/11/30 · meals, which is why we’ve collected some of our own quick and easy meals to make when life gets busy. All of these delicious recipes

CopyrightRandallBeans2016 www.randallbeans.com

30MINUTEORLESSMEALS

Sometimestherejustaren’tenoughhoursinthedaytokeepupwitheverythinggoingon.Balancingwork,familyandpersonaltimecanbehard,andthatsometimesleadstotakingshortcutswithdinner.Non-stopdaysshouldn’tmeanthatyouhavetosettleforfast-foodmeals,whichiswhywe’vecollectedsomeofourownquickandeasymealstomakewhenlifegetsbusy.

Allofthesedeliciousrecipeshavelimitedingredients,requirelimitedpreparationandshouldn’ttakelongerthan30minutesfromstarttofinish.Rangingfromsoupstosalads,evenchili,theserecipesshouldmakelifesimplerforyouandyourfamily.

TABLEOFCONTENTS

30MINUTEMEALS 2

SAUSAGE&KIDNEYBEANFALLSOUP 3

GARBANZOCHICKENSALAD 4

10MINUTEMIXEDBEANSOUP 4

QUICKKIDNEYBEANCHILI 5

WINTERCITRUS&WHITEBEANSALAD 6

ORGANICPINTOBEANSALADWITHAVOCADODRESSING 7

GRILLEDBALSAMICTHREEBEANSALAD 8

CHEESYPINTOBEANSOUPWITHGARLICTOAST 9

SOUTHWESTERNPINTOBEANS&RICEWITHSAUSAGE 11

EASY-TO-FIXSOUTHERNBEAN,BISCUITANDCHICKENSOUP 12


SAUSAGE&KIDNEYBEANFALLSOUP

INGREDIENTS

• 1 Tbsp olive oil

• 1 yellow onion, diced • 1 lb. spicy Italian sausage, cut into 3/4 inch pieces

• 1 quart chicken broth

• 2 cups water

• 3 cups cubed butternut squash • 4 cups chopped kale leaves, washed and chopped

• 1 14-oz jar Randall Beans Deluxe Kidney Beans, drained and rinsed

• Juice of ½ lemon (1 Tbsp)

• ¼ cup chopped parsley

INSTRUCTIONS

1. In a large pot, heat the olive oil over medium heat and add the diced onion and sausage. Sauté for about 8 minutes or until the sausage starts to brown and the onion softens.

2. Add the chicken broth and water, and bring to a boil

3. Add the butternut squash and stir in the kale leaves so they are covered in the broth. Stir in the Randall Beans Deluxe Kidney Beans. Bring to a boil, and continue to boil for 5 minutes, or

until the butternut squash is fully cooked.

4. Remove from heat and stir in the lemon juice and parsley.


GARBANZOCHICKENSALAD

INGREDIENTS

• 2 cups cooked chicken breast, shredded or diced into ½ inch pieces (10 oz) • 1 14-oz jar Randall Beans Garbanzo Beans, drained and rinsed (Chickpeas)

• 1 cup seedless grapes

• ½ cup diced celery (about 2 stalks)

• 2 scallions • ¼ cup parsley leaves

• 1/3 cup mayonnaise

• Juice of ½ lemon (about 1 Tbsp)

• Salt and pepper to taste

INSTRUCTIONS

1. Prepare all the ingredients: Shred the chicken breast or dice it into ½ inch pieces. Chop the grapes in half. Dice the celery, scallions, and parsley leaves into small pieces.

2. In a large bowl combine all the ingredients and stir well. Taste and season with salt and

pepper if desired. Serve as a side dish salad or in a sandwich or wrap.

10MINUTEMIXEDBEANSOUP

INGREDIENTS

• 1 48-oz jar Randall Beans Mixed Beans • 1 46-oz can chicken broth

• 1 28-oz can diced tomatoes

• 1 cup canned corn

• 1 tsp dried basil

INSTRUCTIONS

1. Combine all ingredients in a large pot and bring to a boil. 2. Reduce heat and simmer for 10 minutes. Add salt and pepper to taste.

3. Serves 8


QUICKKIDNEYBEANCHILI

INGREDIENTS

• 1 lb. lean ground beef • 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 14-oz jar Randall Beans Kidney Beans, drained and rinsed

• 2 15-oz cans tomato sauce • 1 cup water (+ ½ cup, if needed)

• 1 chile in adobo sauce, pureed

• 1 Tbsp chili powder

• ½ tsp cumin • ½ tsp oregano

• ½ tsp salt

• ¼ tsp sugar

• Optional: sour cream, chopped green onion, shredded cheese, tortilla chips

INSTRUCTIONS

1. In a medium pan, saute ground beef, garlic, and onion until ground beef is cooked through and the onion is translucent. Drain grease from ground beef, if necessary.

2. Transfer the beef and onions into a stockpot with the kidney beans, tomato sauce, water,

pureed chile pepper, and spices. Bring to a boil over medium heat, then reduce heat to low and simmer for thirty minutes. If the chili is too thick for your liking, go ahead and add the

additional 1⁄2 cup of water.

3. Serve immediately with desired toppings. Store leftovers in an airtight container. You may

need to add additional water when reheating.

*Tip: Rather than using just one chile pepper out of the can, try pureeing the entire can and

freezing flat in a zip top bag. When a recipe calls for them, simply break off what you need.


WINTERCITRUS&WHITEBEANSALAD

INGREDIENTS

• 1 white grapefruit, sectioned • 1 Meyer lemon, sectioned

• ¼ tsp red chili flakes

• ¼ cup Vidalia or sweet onion, finely chopped

• ¼ cup seedless cucumber, finely chopped • 2 scallions, chopped

• ¼ cup fennel bulb, finely chopped

• ¼ cup mint, loosely packed and finely chopped

• 1 cup baby spinach, coarsely chopped • ¼ tsp white pepper

• 1 cup Randall Beans Great Northern Beans, not drained

• 1 cup cooked white fish, flaked

• ¼ tsp sugar

INSTRUCTIONS

1. Segment both the grapefruit and the Meyer lemon. 2. Squeeze the remaining membrane core to release the juices into a small sauce pan.

3. Coarsely chop the fruit and set aside.

4. Add the red chili flakes to the citrus juice and set over medium heat. Reduce until there is only one tablespoon of liquid left.

5. Combine the liquid with the fruit and all remaining ingredients. Toss to combine and chill until cold

before serving.


ORGANICPINTOBEANSALADWITHAVOCADODRESSINGINGREDIENTS

FORTHESALAD:

• 1 14-oz jar of Randall Beans Organic Pinto Beans, drained and rinsed • ½ teaspoon Cajun spice (or taco seasoning)

• 1 Tbsp olive oil

• 4 large handfuls spinach

• 1 cup grape tomatoes, cut in half • ½ avocado, diced

• 1 medium cucumber, thinly sliced

• ½ small red onion, thinly sliced

• 4-oz queso fresco (or feta), chopped or crumbled

FORTHEAVOCADODRESSING:

• 1/2 avocado • 2 Tbsp plain low-fat yogurt

• ¼ cup water

• Juice of ½ lime

• 1 small garlic clove • 1 scallion, roughly chopped

• ¼ tsp salt

• Pepper to taste

INSTRUCTIONS

1. In a medium skillet, heat 1 tablespoon olive oil. Add the Randall Beans Organic Pinto Beans and Cajun spice and cook for 3-4 minutes over high heat, stirring constantly. The beans will

crisp up and start popping. Remove from heat and allow to cool as you prepare the rest of the

salad.

2. Prepare the dressing in a small food processor: Add all the ingredients and process until smooth.

3. Arrange the salad: On a large platter (or 2 large dinner plates), arrange the spinach, topped

with rows of Spiced Pinto Beans, halved grape tomatoes, cucumber slices, onion slices, cubes


of queso fresco, and chopped avocado. Top with Avocado dressing.

GRILLEDBALSAMICTHREEBEANSALAD


INGREDIENTS

• 1/3 cup balsamic vinegar • 2/3 cup olive oil

• ¼ tsp salt

• 1/8 tsp black pepper

• 2 Tbsp lemon juice • 2 Tbsp honey

• 1 lb. fresh green beans

• ½ small red onion, sliced thin

• 1 14-oz jar Randall Beans Kidney Beans, rinsed and drained • 1 14-oz jar Randall Beans Garbanzo Beans, rinsed and drained

• 2 Tbsp chopped fresh parsley

INSTRUCTIONS

1. Whisk together the balsamic vinegar, olive oil, salt, black pepper, lemon juice, and honey in a small bowl.

2. In a large bowl, toss 4 tablespoons of the dressing with the green beans and red onions. Make

a foil boat for the kidney and garbanzo beans. Toss the beans with 4 tablespoons of the

dressing. Close the foil boat and place on the grill for 15 minutes.

3. Place the green beans and onions in a grill basket and grill for 10 minutes, stirring occasionally.

4. Mix the green beans, onions, kidney beans, and garbanzo beans together and top with the

parsley to serve.

CHEESYPINTOBEANSOUPWITHGARLICTOAST


INGREDIENTS

FORTHEBEANBOWL:• 1 24-oz.jar Randall Beans Pinto Beans, not drained

• 1-½ cups Vidalia onion, coarsely chopped

• ½ cup Pecorino cheese, grated • Red chili sauce (like Sriracha), to taste

• 1 bay leaf, dried

• Salt and pepper to taste

FORTHEGARLICTOAST:• ½ loaf French bread, sliced on the diagonal

• Olive oil

• 2 cloves garlic, sliced in half

INSTRUCTIONS

1. Place all ingredients for the bean bowl in a small pot and heat until bubbling. Reduce heat to a simmer and cover pot. Cook until onions are soft.

2. For the garlic toast, put bread under the broiler and cook both sides until firm to the touch.

Remove the bread from the oven and vigorously rub garlic cloves over both sides. Next,

generously brush olive oil on both sides and return the bread to the broiler. Flip bread slices

once while cooking. Watch carefully to avoid burning.


SOUTHWESTERNPINTOBEANS&RICEWITHSAUSAGE

INGREDIENTS

• 1-½ cups white rice • 2-½ cups of Randall Beans Pinto Beans, drained and rinsed • 1 cup canned crushed tomatoes

• 1 shallot, diced

• 1 tsp dried oregano

• 1 tsp cumin • 1 tsp garlic powder

• 1 tsp coriander

• 1 tsp chili powder

• ½ tsp ground red chipotle • 2 cups chicken broth

• 2 Tbsp butter

• 4 turkey sausages

INSTRUCTIONS

1. Preheat the oven to 400 degrees. 2. In a medium sauce pot, add all ingredients except the butter and turkey sausage. Bring to a

boil and let simmer, covered, for 20 to 25 minutes or until the liquid has been absorbed and

the rice is tender.

3. Add the butter and stir until melted and incorporated. 4. While the rice mixture is cooking, lightly spray a broiling pan with cooking spray. Place

sausages on the pan and cook for 20 minutes or until they reach 165 degrees. Serve beans

with sausages on the side and enjoy!


EASY-TO-FIXSOUTHERNBEAN,BISCUITANDCHICKENSOUPINGREDIENTS

• 1 48-oz jar Randall Beans Mixed Beans • 2 Tbsp margarine

• 2 small onions, chopped (1 cup)

• 1 cup chopped celery • 1 medium green pepper, chopped (3/4 cup)

• 1 clove garlic, minced

• 1 tsp salt

• ¼ tsp black pepper • 1 bay leaf

• 1 tsp dried ground savory

• 1 46-oz can tomato juice

• ¼ - 1 tsp hot pepper sauce, depending on preference • 6-8 chicken thighs, remove skin and extra fat

• 1 10-oz package frozen corn

• 1 10-oz package frozen okra

• 1 cup parsley • 1 can refrigerated biscuits (optional)

• 1 Tbsp butter, melted (optional)

• paprika (optional)

INSTRUCTIONS

1. In a large pot, melt margarine, and add onions, celery, green pepper, and garlic and sauté. 2. Stir in seasonings. Add tomato juice, hot pepper sauce, and chicken thighs. Simmer until

chicken is tender, about 30 minutes.

3. Stir in corn, okra, parsley, and Randall Beans Mixed Beans. Continue to cook about 20 to 30

minutes until vegetables are cooked through. 4. Serve as is or “Top Hat” the soup with biscuits that have been brushed on top with melted

butter and sprinkled with paprika. Cover simmering mixture with lid. Cook about 15 minutes

until biscuits are done when tested with toothpick. In soup bowl place one piece of chicken,

add soup, top with biscuit. Serve hot.

30 Minute or Less Meals Cookbook...2016/11/30 · meals, which is why we’ve collected some of our own quick and easy meals to make when life gets busy. All of these delicious recipes

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