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White Beans with Herbes de Provence

As the Mediterranean heartland of France, Provence is famous for its climate, scenery, culture and lavender fields. With a sweet fragrance and slightly citrusy flavor, this herb figures prominently in the cuisine of the region. It’s an essential ingredient in the mix known as herbes de Provence which is used to make this classic, authentic White Beans Provencal. This recipe, which also includes potatoes, is a hearty main dish. You can double the amount of beans and leave the potatoes out if you prefer.

Note: This recipe does not include guidelines for how to cook dry beans. If you need instructions, click here for the Four-Step Method or here for Pressure Cooker guidelines.

Get the recipe.

Thrifty Thursday: One-Pot BBQ Chicken & Bean Pot-Pie

This time of year you’re probably craving the flavors of summer barbecue. However, some nights it’s a little too cold to get outside and fire up the grill. This one pot BBQ Chicken & Bean Pot Pie combines all the flavors of summer into one dish, and the whole recipe can be made inside in the oven. Remember that using beans not only adds great flavor and nutrition, it also saves money. Beans cost about four times less than chicken, so using beans are part of your protein stretches your dollar. Click here to watch Megan Myrdal from Northarvest demo this recipe on North Dakota Today. 

One-Pot BBQ Chicken & Beans Pot Pie

Yield: 10 servings
Pre Time: 20 minutes
Cook Time: 30 minutes
Total time: 50 minutes

INGREDIENTS
1 ½ – 2 lbs of chicken, cooked through & shredded or cubed
¾ cup barbecue sauce (smokey flavored)
1 (22 oz) can BUSH’s Southern Pit Barbeque Grillin’ Beans
1 (14.5 oz) can Fire Roasted Corn (or regular – fire roasted adds more flavor)
½ medium green bell pepper, diced
1 box (14-16 ounces) cornbread mix + ingredients listed on box (milk and eggs)
1 ½ cups shredded cheddar cheese

INSTRUCTIONS

Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
Place cooked, shredded chicken in a bowl (or baking dish). Add beans, corn, bell pepper and remaining bbq sauce and stir to combine. Transfer to prepared baking dish (if mixed in bowl)
In a separate bowl, mix together the baking mix, milk and egg and 1 cup of cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.
Bake for 30-40 minutes., until cornbread is golden brown on top. You’ll know the dish is ready when the mixture is bubbly and the cornbread is baked through.
Remove from oven and sprinkle top with remaining cheese while hot from the oven, so cheese melts into the top of the cornbread.

Recipe adapted from Tidy Mom

Flavors of Spring

We don’t want to jinx it, but it looks like spring has arrived! April is prime asparagus season, and this vegetable pairs beautifully with beans in this easy dish.
 
Click here for an easy beans and asparagus recipe.