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Healthy Eating Articles and Videos

The following are tips on how to get back to basics, eat healthier and save yourself a lot of time and money!

6 Minute Meal - South Western Manicotti w/ Black Beans and Lentils

8/10/2010 | Sheryl McGlochlin
6 Minute Meal - South Western Manicotti w/ Black Beans and Lentils

1-minute chore: I do this chore first thing in the morning by 9 am OR before I go to bed at night.

2 c. raw, uncooked black beans (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.

AND

2 c. raw, uncooked lentils (rinse them off in water using a strainer)
8 c. water

Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 3 hours.

5-minute chore:

Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.

Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.


Your raw, uncooked beans will now be approx. 6 cups of cooked beans. Put them in 8 - 12 oz. containers and either freeze if you aren't going to use them for a few weeks OR put them in the fridge if you will be using them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.

Now proceed with this recipe, which will only take a few minutes to assemble:

South Western Manicotti w/ Black Beans and Lentils

Ingredients

* 3/4 cup cooked lentils
* 3/4 cup cooked black beans
* 1 tomato, finely diced
* 1/2 cup onion, finely diced or 1 TBSP dry onion flakes
* 3 tablespoons salsa, hot
* 1 tablespoon cumin
* salt and pepper

* 1 (8 ounce) package manicotti

* 2 (14 1/2 ounce) cans diced tomatoes
* 2 tablespoons cilantro, chopped

Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl.
Season with salt and pepper to taste.
Preheat oven to 375 degrees

Fill pasta with bean mixture and line up in a 13 x 9 baking dish that has been misted with olive oil.
Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
Cover dish with aluminum foil and bake in preheated oven about 30 min. or until bubbly.
Removed from oven and serve.
About Author: Sheryl McGlochlin
Sheryl McGlochlin


3 Comments
Author
John Doe

30 mins ago Reply

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Author
Reply to John Doe

10 mins ago Reply

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Author
John Doe

12 Apr, 2016 Reply

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