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pose, you’ll save money by selecting the plain kinds if you plan to add your own extras. Another pennysaving note to keep in mind: the larger the can, the less the cost per serving. Varieties with special sauces or meats will naturally be higher-priced, but a point to remember is that the fixing and fancy touches are built in to save you, the consumer, both time and trouble. The following recipes offer a variety of ideas using canned beans if you find yourself too busy to start from scratch for a special family creation.
Spanish-Style Chickpea Soup 1 T. olive oil 1 cup diced carrots 1/2 cup chopped onion 1-3/4 cups water 1 can (19 oz.) chickpeas (undrained)
1 T. lemon juice 1 bay leaf 1/16 tsp. ground black pepper In a medium saucepan heat oil until hot. Add carrots and onion. Saute until onion is transparent, about 5 minutes. Add water, chickpeas, lemon juice, bay leaf and pepper. Bring to a boil; reduce heat and simmer, covered, until flavors blend, about 20 minutes. Remove from heat; remove bay leaf. Puree half of mixture at a time in an electric blender. Return all soup to the saucepan; heat until hot. Serve garnished with parsley, if desired. Makes 4 servings. Moroccan Salad 1 head romaine lettuce, tom up 3 oz. sliced salami, cut in strips 1 cup canned garbanzo beans 1-1/2 cup pitted ripe olives 1 avocado, sliced 1 small red onion, thinly sliced 1 cup cubed feta or cream cheese 1 tomato, cut in wedges Combine ingredients. Toss with Italian dressing. Makes 4 to 6 servings.
Monterey Rice and Bean Bake
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