Lunch

Salty prosciutto, savoury roasted vegetables, fresh mozzarella and a black bean tapenade is pressed between whole grain rye bread for a delicious lunch or dinner.

Sautéed spinach and white pea beans are stuffed into bread boats and topped with eggs, crumbled bacon and cheddar cheese for a filling weekend breakfast.

Fresh haddock filets simmered in a tomato, basil and white bean sauce. Serve over brown rice or with a side salad.

Chipotle peppers in adobo sauce make a spicy base for this festive Mexican black bean soup. Loaded with corn, black beans, cooked brown rice and generously topped with diced tomatoes, red onion, sliced avocado, sour cream and, or course, cilantro.

For a twist on how to serve chili, try this baked enchilada recipe that starts off with a fabulous Beef and Black Bean Chili, made from pantry basics.

For the fall evenings that get chilly but need something quick, this beef and mushroom chili will fill you up with a delicious, warm, one-pot meal.

This is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole or just serve from the pot with wedges of baked tortilla.

Enjoy the flavors of a traditional Muffuletta stuffed into a burger. A blended chicken and bean patty is grilled and topped with provolone cheese and an olive spread for a little taste of southern comfort food.

A secret ingredient puts a twist on this traditional street food. All-beef wieners, coated in a cornmeal and white bean batter, then deep fried until golden brown.