Highlights: Beans and Lentils

If you’ve been following my menu plans for any length of time, you’re probably aware that there are a lot of beans and lentils in my life.  I love them because they’re so easy (what’s easier than opening a can?), they’re incredibly versatile and they’re cheap.  Sometimes I make my beans from dried, but I always have a few cans in the pantry for meals in a hurry.  Looking to add more beans to your life?  Allow me to help…

Tomato and Vegetable White Bean Soup (Minimalist Baker)

Roasted Vegetable and White Bean Pesto Hummus Pizza (Oh My Veggies)

Black Bean Enchiladas (Local Kitchen) – I loved the intro to this post

Pork and Beans (David Lebovitz)

Mom’s Lucky Black-Eyed Peas (The Faux Martha)

Fridge-Clearing Lentil Soup (The Kitchn)

New Year’s…Southern Style – Black Eyed Peas (Alton Brown)

How to Make Lentil Soup without a Recipe (Food52)

Pineapple Black Bean Salad (Budget Bytes)

The Root of the Matter: A Recipe for Vivid and Bright Lentil Salad (New York Times)

Basil Lentils Over Ricotta Toast (Honeystuck)

Previously, ON Relishments:

Super Simple Lentil Sloppy Joes

Pasta Puttanesca with White Beans

An Ode to Rice and Beans

Recommended Recipe: Curry Tofu Tacos with Pinto Beans and Kale Slaw

Black Bean Sweet Potato Quesadillas