Orzo and Beans in Chunky Veg Sauce with Chipotle Gouda

I used left over veg sauce that I made a day or two earlier to make this quick lunch.



1 can Red Beans - drained (use any bean you want)
3 palm fulls of Orzo (I have small hands)
1 T butter or EVOO (optional)
Chunky Vegetable Sauce (or any sauce you have on hand)
s/p
Chipotle Gouda - shredded (or any cheese that melts well)

Cook pasta in a large pot of heavily salted water till it's almost cooked.
Drain pasta.
Return it to the pot.
Add butter/oil if using.
Stir in beans.
Add sauce to taste - I don't like it too runny, so I add a little at a time just till all of the pasta and beans are nice and wet.
Heat through.
Taste (don't burn your tongue).
Season with s/p if needed.
Stir in a hand full cheese.
Spoon onto dishes and sprinkle with more cheese.



Serve with a salad or slaw and bread.

If you don't want a vegetarian meal, top the orzo with grilled steak, chicken, or shrimp. I don't think it's needed because the beans add enough protein for one meal. But, you should do what ever makes you happy.

You can also substitute cooked rice, polenta or another grain for a gluten free dish.

Bon appetit!

White Bean Dip

I made this as a quick pot luck dish for my friend Rebecca's birthday party.



Dip
3 cans White Beans (navy or northern) - drained and rinsed
1/2 head Roasted Garlic
1 small Onion - roasted and chopped
EVOO - about a 1/4 cup
1 small Red Bell Pepper - roasted and finely chopped
s/p
Crushed Red Pepper (CRP)

To Dip With
Pita - cut into triangles
Carrot Chips
Belgian Endive
Snow Peas
Cucumber - sliced
Radishes - thinly sliced


Blend the first three ingredients together, I used an immersion blender for this. A regular blender, food processor, or a potato masher will also work.

As you blend, slowly add a small steady stream of EVOO. Do this till the mixture is smooth and well blended.

Stir in the roasted pepper.

Season to taste with s/p and CRP.

Serve with veggies and breads.





This dip is easy, vegetarian, gluten free, and tasty stuff!