Table of Contents Garbanzo Bean, Kale and Sausage Soup ...... 3 Greek Salad with Toasted Garbanzo Beans ...... 4 Italian White Bean Salad ...... 5 Pasta e Fagioli ...... 6 Slow Cooker Collard Greens and Black Eyed Peas Soup ...... 6 Warm Black Eyed Pea, Mushroom and Barley Salad ...... 7 Root Beer Baked Beans ...... 8 Beer Baked BBQ Ham & Beans ...... 9 Southwest Black Bean & Quinoa Salad ...... 10 Black Bean and Sweet Potato Chorizo ...... 11

Garbanzo Bean, Kale and Sausage Soup

I like to tear the kale into really small pieces. This allows it to slurp down easily and be less noticeable with picky eaters. Here's a hearty, colorful and spicy soup with tons of flavor.

Ingredients: 2 tbsp olive oil ½ yellow onion, diced 1 pound pork sausage 2 cloves garlic, minced 1 tsp red pepper flakes 1 tsp cumin 1 quart chicken stock 1 cup crushed tomatoes 3 cups of Randall Beans Garbanzo Beans, rinsed 1 bunch kale, de-stemmed and rinsed thoroughly

In a large stock pot, add the olive oil and turn to medium heat. Add the diced onion and cook for 2-3 minutes.

Remove the pork from its casings (if using links), crumble into the stock pot and allow the sausage to brown.

Add the minced garlic, red pepper flakes and cumin. Stir to combine, then add the chicken stock, crushed tomatoes and Randall Beans Garbanzo Beans. Bring the soup to a boil, then simmer covered for 20 minutes. Add the cleaned kale pieces to the soup pot and cook for five minutes or until kale is tender. Taste for seasonings and serve.

Greek Salad with Toasted Garbanzo Beans

There's complexity in Greek flavors, from the tart feta and olives to the peppery parsley and roasted garlic. Salads are a great way to let everyone make their own meal unique to them because of their favorite toppings. With this recipe, you'll have plenty of garbanzo beans to snack on or use for salads the next day. Store the dressing in the refrigerator for up to one week.

For the beans: 2 cups of Randall Beans Garbanzo Beans, rinsed 2 tsp olive oil 1 tsp paprika 1 tsp salt

For the salad: Spinach and arugula salad mix Kalamata olives, chopped Feta cheese, crumbled Diced tomatoes Diced cucumber Chopped fresh parsley

For the dressing: ¾ cup olive oil ¼ cup fresh lemon juice 1 clove roasted garlic, smashed 1 tsp dried oregano 1 tsp dill 1 tsp salt ½ tsp black pepper

Preheat your oven to 400. Lay paper towels on a baking sheet and pour the garbanzo beans on top. Grab more paper towels and rub them on top of the beans, pressing lightly to remove as much moisture as possible. Remove the paper towels and discard any skins from the beans. Add the olive oil and mix the beans thoroughly with your hands. Place the beans in the oven for 10-15 minutes or until lightly toasted. Mix in the paprika and salt and set aside.

Prepare the dressing by adding all of the ingredients together in a container that has a secure lid. Shake the ingredients until mixed thoroughly. Mix your salad ingredients and toasted garbanzo beans together in a bowl and add 1 to 2 tablespoons of dressing.

Italian White Bean Salad

6 servings

Ingredients: 48 oz. Randall Beans Navy Beans ¼ cup olive oil 1 onion, finely chopped 4 cups spinach, stems removed ½ cup chopped sun-dried tomatoes ½ pound fresh mozzarella balls ½ cup black olives, sliced ½ cup Italian vinaigrette salt and pepper to taste

Preparation:

Drain and rinse beans, set aside. Heat the oil in a skillet over medium heat. Add the onion, cook and stir until browned. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl. Fold in the vinaigrette until just combined. Season with salt and pepper and serve.

If not serving right away, refrigerate in an air-tight container. Add spinach just before serving.

Pasta e Fagioli

6 servings

Ingredients: 5 tablespoons olive oil 2 garlic cloves, minced 1 16-ounce can Italian herb diced tomatoes, drained 2 tablespoons fresh parsley, minced ½ teaspoon dried basil ¼ teaspoon dried oregano 24 oz. Randall Beans Navy Beans salt and pepper 8 ounces elbow macaroni, cooked Grated parmesan

Preparation: Heat 4 tablespoons oil in large skillet over medium heat. Add garlic and sauté until brown. Stir in tomatoes and cook for 5 minutes. Add parsley, basil, and oregano, and simmer until tomatoes soften, breaking up tomatoes with back of a slotted spoon, approximately 15 minutes. Add beans and cook until heated through. Season with salt and pepper. Place pasta in large bowl and toss with remaining olive oil. Pour tomato and bean mixture over pasta and toss thoroughly. Spoon into bowls and sprinkle with parmesan.

Slow Cooker Collard Greens and Black Eyed Peas Soup

The classic combination of collard greens and black eyed peas becomes an easy, weeknight meal with the use of a slow cooker. No need to let a dutch oven sit on the stove for hours when you can add all of the ingredients to a slow cooker while you're out for your busy day.

Ingredients: ½ yellow onion, diced 3 stalks of celery, diced 3 carrots, peeled and diced 6-7 medium sized collard green leaves, cleaned and chopped 4 cups of Randall Beans Black Eyed Peas, rinsed 3 ham hocks 1 quart chicken broth ½ tsp black pepper

Add all of the ingredients to the slow cooker and cook on low for 8 hours. Remove the ham hocks and set aside. Remove all meat from the ham hocks and add back into the slow cooker. Stir, taste for seasonings and enjoy.

Warm Black Eyed Pea, Mushroom and Barley Salad

Texture plays a role in this salad. Chewy barley is enhanced by boiling it in chicken broth instead of water. Silky sautéed mushrooms and onions pair with the black eyed peas to make a delicious salad.

Serves 4

Ingredients: 1 cup barley 3 cups chicken broth 1 tbsp olive oil ½ yellow onion, diced 8 oz button mushrooms, chopped 2 cloves garlic, minced 2 cups Randall Beans Black Eyed Peas, rinsed 1 tsp Italian seasoning ½ tsp salt ½ tsp black pepper 2 tbsp lemon juice

In a medium saucepan, combine the barley and chicken broth and bring to a boil. Simmer for 45 minutes to an hour, or until barley is cooked. Drain off any excess liquid (you may not have any at all), add the barley to a large bowl and set aside.

In a skillet, add the olive oil and heat to medium. Add the diced onion and mushrooms and cook for about 6-7 minutes or until mushrooms have cooked down and onions are translucent.

Add the garlic and the Randall Beans Black Eyed Peas. Stir in the Italian seasoning, salt, black pepper and lemon juice. Cook for 1 to 2 minutes or until beans are heated through.

Pour your sautéed mushrooms and beans into the bowl with the barley and serve.

Root Beer Baked Beans

8 servings

Ingredients: 3 slices hardwood smoked bacon, cut into 1 inch pieces 2 cups chopped onions 1 garlic clove, minced 24 ounces Randall Beans Kidney Beans, rinsed, drained 1 ¾ cup root beer 1 ½ tablespoons apple cider vinegar 1 ½ tablespoons molasses 1 tablespoon tomato paste 1 tablespoon Dijon mustard ¾ teaspoon chili powder ½ teaspoon salt ½ teaspoon black pepper

Preheat oven to 400 degrees. Cook bacon in a large ovenproof skillet over medium heat, until crisp. Transfer bacon to a paper towel lined plate. Add onions to the bacon grease, stirring often, until browned. Add garlic and stir. Add remaining ingredients and mix well. Stir in bacon and bring to a boil. Transfer to oven and bake uncovered until liquid thickens, about 20 minutes.

Beer Baked BBQ Ham & Beans

Ingredients: 1 48-oz jar of Randall Kidney Beans, drained and rinsed 16 oz cooked ham, cut into ½ inch cubes 1 cup yellow onions, diced 8 strips of bacon 2 cups of BBQ sauce 2 tablespoons Worcestershire sauce 1 16-oz bottle of beer (a darker beer will provide a fuller-bodied flavor)

Cut bacon into 1 inch pieces; cook in large pot over medium high heat until cooked through, but not crispy. Add onions; continue to cook until onions are translucent. Add beer to deglaze the bottom of the pot. Add Worcestershire sauce, ham, and kidney beans; heat to a boil and reduce heat to simmer for 10 minutes. Add BBQ, mix well, and allow to heat through. Transfer entire mixture to 9 x 13” baking dish and bake uncovered at 375 degrees for 30 minutes or to desired consistency.

Southwest Black Bean & Quinoa Salad

1 24-oz jar of Randall Black Beans (rinsed and drained) 1 cup unprepared quinoa 2 cups low sodium, vegetable broth 1 cup corn (fresh or thawed from frozen) 1/3 cup red onion (diced) 10 oz grape tomatoes (halved) 2 garlic cloves (diced) 1 cup cilantro (chopped) 1/3 cup red wine vinegar 1/3 cup fresh lime juice 2 tablespoons olive oil ½ teaspoon cumin ½ teaspoon chili powder ½ teaspoon red pepper flakes (optional, to taste) Salt to taste

Mix red wine vinegar, lime juice, olive oil, cumin, chili powder, and red pepper flakes in a large bowl. Add diced onion, corn, black beans, and tomatoes to vinegar mixture; mix to coat and let sit while quinoa cooks and cools. Bring vegetable broth to boil in a medium saucepan; add quinoa, stir, cover, and reduce heat to low; simmer until liquid is absorbed; remove from heat, uncover, and allow to cool. Add cooled quinoa to bean mixture; serve at room temperature or from refrigerator.

Black Bean and Sweet Potato Chorizo

Ingredients: 1 48-oz jar of Randall Black Beans 2 lbs sweet potatoes ( ½ inch cubes) 16 oz chorizo ½ cup red onion (halved and thinly sliced) ½ cup chicken broth 4 oz feta cheese 1 tablespoon olive oil 1 teaspoon cinnamon (optional)

Toss cubed sweet potatoes with olive oil to coat; bake on a cookie sheet at 450 degrees for 15 minutes (or until tender). Place chorizo in a large pot over medium-high heat; break up chorizo into bite-sized pieces as it cooks; heat until cooked through. Add onions; continue to heat until onions are translucent. Add chicken broth to deglaze pot. Add black beans; cook until heated through. Add cinnamon (optional) and sweet potatoes from oven; mix and transfer to serving dish.

Top with crumbled feta cheese.