Mushrooms, Peppers and Onions...and Beans?

Has chili and soup fatigue set in on your efforts to incorporate more dried beans and lentils into your diet? Are you completely out of the seasonings needed to make those really wonderful east Asian dishes your local Indian restaurant serves?

If you are a fan of sausage, peppers and onions, this might be a vegetarian dish you can savor. It is quick and quite a change from many of the bean dishes you may have been trying lately. Economical too, especially when mushrooms are on special.

Onions, Mushrooms, and Peppers with Beans

1 c coarsely chopped onion
4 to 6 ounces mushrooms, sliced (white or baby Bella are both good--no need to go to the specialty aisle for this one)
1/2 c coarsely chopped sweet red pepper
4 cloves garlic, chopped
1 T olive oil
1 to 1 1/2 c cooked pinto beans, unseasoned (other beans may be substituted)
1 t dried basil
1 T balsamic vinegar
salt and pepper to taste

1.  Saute the onion, mushrooms, and pepper in the oil over medium high heat, stirring occasionally, until the onions are translucent and just starting to turn golden.
2.  Stir in the garlic and basil and cook for another 2 to 3 minutes.
3.  Add the pinto beans with a small amount of the liquid from the beans. Stir and add the vinegar and salt and pepper. Cook for another 5 minutes, until the mixture is heated through and the flavors have blended a bit.

Top with grated cheese if desired. If you enjoy sausage and onions, peppers, and mushrooms on a hard roll, this would be a good substitute. If not in a sandwich, this is great paired with any artisan style bread.

Note the photos include a serving of oranges and strawberries on the side. Pinto and other beans are good vegetable sources of iron, but this nutrient is more accessible to our bodies if eaten with a good source of vitamin C. What better way to complement the bean dish than with a mix of seasonal fruits.

Pimento Cheese and Egg Salad Sandwich Fillings

Looking for some vegetarian sandwich fillings? Here is a Yankee version of Pimento Cheese Spread along with a classic Egg Salad, both without any mayonnaise. I rarely have either mayo or "Miracle Whip" style dressings around the house anymore, finding plain yogurt and a few other ingredients a much better substitute in most recipes.

Pimento Cheese Spread

1/2 c grated cheddar cheese, softened
1/2 c diced Velveeta or similar processed cheese, softened
2 to 3 T finely chopped sweet onion
2 to 3 T bottled red peppers, coarsely chopped (for today's batch, I used fire roasted red peppers from Aldi)
about 1/3 c plain yogurt

NOTE--to "soften" the cheeses, allow to come to room temperature or place in the microwave at the very lowest setting for only a few seconds. You don't want to melt or cook them, only to get them soft enough to cream easily. If you have the oven going and have a "hot spot" where it vents, that is an ideal spot to put the cheeses for a brief period.

1. Combine the cheeses and onion and blend until smooth, either with a wood spoon or with a mixer or processor.

2. Fold in the chopped peppers and enough yogurt to make the mixture somewhat thinner than ultimately desired. Chill for an hour or so.

3. If desired, add hot pepper sauce, Cajun seasoning, or cayenne pepper for added bite.

Makes about a cup of spread.

Egg Salad Sandwich Filling

6 hard boiled eggs
1/4 to 1/3 c yogurt
1 to 2 t sugar
1 t prepared yellow mustard
seasoning salt to taste

1. Chop the eggs to preferred consistency. I use a pastry blender for the quickest mixing.
2. Stir in the sugar, mustard, and seasoning salt.
3. Gradually add the yogurt, stirring until the desired consistency is reached.
4. Chill for an hour or so to blend flavors.

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