Source: Adapted from Food.com

By Fluffy

Ingredients:

3 tablespoons soy sauce

3 tablespoons agave syrup

1/3 cup water

1 tablespoon ketchup

3 cloves garlic, crushed (or more, to taste)

1/2 teaspoon grated fresh ginger (or more, to taste)

1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)

2 teaspoons cornstarch

1/4 cup water

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Directions:

1. Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.

2. Add beans.

3. Bring to a boil over medium heat, stirring occasionally.

4. In a small bowl, dissolve cornstarch in 1/4 cup water.

5. Add to bean mixture.

6. Cook, stirring constantly, 1-2 minutes.

7. Serve over rice.

Servings: 3-4

Source: Food.com

By Candace Moore

Ingredients:

1 tablespoon olive oil

1 clove garlic, finely chopped

1 red bell pepper, seeded and sliced lengthwise

8 ounces mushrooms, sliced

1 (15 ounce) can red kidney beans (undrained)

1/8 teaspoon salt

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Directions:

1. In a 12" pan, saute garlic in oil for 1 minute.

2. Add mushrooms and saute until golden brown.

3. Remove mushrooms from pan, add bell pepper and saute until cooked but still firm.

4. Combine mushrooms, salt, and kidney beans with bell pepper in pan.

5. Bring mixture to a boil, simmer briefly, then serve.

Servings: 4

Source: Food.com

By Linda's Busy Kitchen

Ingredients:

2 garlic cloves, chopped fine

3/4 cup onion, finely chopped

3 teaspoons horseradish

1/2 teaspoon dry mustard

3/4 cup sour cream

1/2 cup sweet hot dog relish

1 (15 ounce) can red kidney beans, drained

Prep Time: 10 mins

Total Time: 10 mins

Directions:

1. Mix garlic, onion, horseradish, dry mustard, sour cream, and relish in a bowl, and refrigerate 6-24 hours.

2. Drain beans, and add to mixture. Chill.

3. Serve with assorted crackers. Great with bagel or pita chips too.

Servings: 4-6

Source: Food.com

By Anu

Ingredients:

2 1/2 cups uncooked kidney beans

1 medium onion, peeled,quartered and

2 medium onions, peeled,finely chopped

1/2 inch ginger, peeled,chopped

1 tablespoon coriander seed

1 green chili pepper

4 red chili peppers

1/2 teaspoon cumin seed

1/4 inch turmeric or 1/8 teaspoon turmeric powder

10 black peppercorns or 10 black pepper, to taste

2 cinnamon sticks or 1/8 teaspoon ground cinnamon

2 tablespoons ghee or 2 tablespoons clarified butter

1 teaspoon dried mango powder

2 teaspoons salt

3 cups water

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 20 mins

Directions:

1. Wash the kidney beans well and soak in water overnight.

2. Next morning, steam them until tender; or cook in a large pot of water for about an hour or until tender.

3. Remove 1/2 cup of cooked beans, crush coarsely and keep aside.

4. Grind 1 onion, ginger, coriander seeds, chili peppers, cumin, turmeric, peppercorns, and cinnamon to a very fine paste.

5. Heat ghee in a large saucepan over medium-high heat.

6. Add the chopped onions and saute until golden brown.

7. Add the ground paste and saute, sprinkling water occasionally, until the ghee starts separating from the paste.

8. Add the cooked beans (not the crushed beans), stir for a while and add salt and dried mango powder.

9. Pour 3 cups of water and add the crushed beans.

10. Mix well and bring to a boil, twice.

11. Serve hot over steamed rice, chappatis, or whole-wheat tortillas.

Servings: 10

Yield: 5 cups

Source: Adapted from Food.com

By Inge 1505

Ingredients:

For Salad

2 (14 ounce) cans kidney beans, rinsed and drained

1 yellow bell pepper, in 3/8 inch dice

1 medium tomato, deseeded, in 3/8 inch dice

1 jalapeno, deseeded, minced (to taste)

2 small scallions, in 3/8 inch slices

2 tablespoons basil, minced

For dressing

2 1/2 tablespoons cider vinegar

1 pinch salt

1 pinch pepper

1/2 teaspoon agave syrup (to taste)

1 teaspoon Dijon mustard

2 tablespoons olive oil

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Directions:

1. Note: I use white and light green parts of scallions only. - Adjust hotness to your taste by choosing the amount of jalapeno.

2. For the dressing mix all ingredients except oil together until blended. Add oil and taste. It should be nicely sour.

3. Mix all salad ingredients in a large bowl, pour dressing over and mix thoroughly.

4. Let flavors blend for at least 15 minutes or keep in the fridge up to 24 hours ( use less jalapeno then). Serve at room temperature.

5. NOTE: If you plan to make the salad ahead of time, consider to add the basil only 30 minutes before serving, so it won't get all brown, but the flavors will have time to blend.

Servings: 4

Source: Adapted from allrecipes.com

By: Karen Castle 

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1 red onion, chopped

1/2 cup olive oil

1/2 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons agave syrup

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

Prep Time: 15 mins

Total Time: 1 hr 15 mins

Diections:

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, agave syrup, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Servings: 8

Source: Adapted from allrecipes.com

By: Kathy Schulz 

Ingredients:

1/2 pound ground beef

1/2 pound bacon, diced

1 medium onion, chopped

2/3 cup agave syrup

1/4 cup ketchup

1/4 cup barbecue sauce

1 tablespoon prepared mustard

1/2 teaspoon pepper

1/2 teaspoon chili powder

1 (16 ounce) can pork and beans, undrained

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can Great Northern beans, rinsed and drained

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 15 mins

Directions:

In a large skillet, cook beef, bacon and onion until meat is done and onion is tender. Drain any fat. Combine all remaining ingredients except beans. Add to meat mixture; mix well. Stir in beans. Place in a greased 2-1/2-qt. casserole. Bake, covered, at 350 degrees F for 1 hour or until heated through.

Servings: 8