Better Homes and Gardens

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Great as a side.

Bush’s® Herb Garlic Beans and Vegetables with Grilled Chicken

2 tablespoons olive oil 1 ( 15 oz.) can BUSH’S® Pinto Beans, 1 small onion, chopped rinsed and drained

1 small celery stalk, chopped 1/2 cup chopped canned whole

1 small carrot, chopped tomatoes

1 clove garlic, chopped 1 teaspoon fresh thyme

1 ( 16 oz.) can BUSH’S® Red Kidney 2 teaspoons white wine

Beans, rinsed and drained Salt and pepper to taste

1 ( 16 oz.) can BUSH’S® Black Beans, rinsed and drained

1. Heat oil in medium sauté pan. Add onions, celery and carrots.

2. Cook over medium heat until tender, adding garlic during last two minutes.

3. Add beans, tomatoes, thyme and wine. Salt and pepper to taste.

Note:

Serve alongside grilled chicken breasts prepared with your favorite seasoning or marinade.

Bush’s® Red, White and Bean Minestrone

1 tablespoon extra virgin olive oil 5 cups chicken stock

1 cup Italian turkey sausage, 1 can ( 15. 5 oz.) BUSH’S® Cannellini cut into small pieces Beans with liquid

2 tablespoons tomato paste 1 can ( 16 oz.) BUSH’S® Red Kidney 1 cup chopped onion Beans, drained

1 cup chopped celery 2 cups zucchini cut into 1/2 inch pieces 2 tablespoons minced garlic 2 cups baby spinach

1 cup chopped carrots 1 cup cooked bowtie pasta

1 teaspoon dried oregano 2 tablespoons pre-packaged pesto 1 can ( 16 oz.) chopped canned tomatoes 2 tablespoons fresh grated

Parmesan cheese

1. Heat olive oil over medium heat in a medium sauté pan. Add sausage, brown well.

2. Add tomato paste, cook 5 minutes until brown.

3. Add onions, celery, garlic, carrots and oregano. Cook until garlic is aromatic, approx. 5 minutes.

4. Pour into a 4-quart slow cooker. Add tomatoes and chicken stock.

5. Cook on low setting for 6–7 hours or until the vegetables are tender.

6. Stir in beans, zucchini, spinach and cooked pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed through and spinach has wilted.

7. Pour the soup into bowls. Top with a little pesto and fresh grated Parmesan cheese.

Super in soups.

Perfect for pasta.

Bush’s® Rockin’ Rainbow Pasta

2 tablespoons extra virgin olive oil 5 tablespoons canned, chopped, 3 tablespoons minced garlic black ripe olives

1 ( 15. 8 oz.) can BUSH’S® Great Northern 4 tablespoons chopped parsley Beans, drained and rinsed 4 tablespoons lemon juice

3 cups diced assorted bell peppers 4 tablespoons grated Parmesan 1 lb. penne pasta, cooked according cheese to box directions (reserve the pasta Salt and pepper to taste water)

4 tablespoons thinly sliced, seeded pepperoncini

1. Heat olive oil in a medium sauté pan over low heat. Add garlic, cook 3 minutes. Increase heat to high, add beans and peppers. Sauté 5 minutes, season with salt and pepper. Meanwhile, cook pasta in a large pasta pot according to directions.

2. Drain cooked pasta and reserve 1/2 cup of pasta water. Add pepperoncini, olives, parsley, lemon juice and bean and pepper mixture to the large pasta pot, add pasta and water, toss well. Add salt and pepper to taste. Pour in a large serving bowl and sprinkle Parmesan cheese on top.