Red Bean Mash South Beach Diet Phase 1 Food

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RED BEAN MASH (SOUTH BEACH DIET PHASE 1)



Red Bean Mash (South Beach Diet Phase 1) image

Make and share this Red Bean Mash (South Beach Diet Phase 1) recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Breakfast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, minced
19 ounces red kidney beans, rinsed and drained
1/2 cup vegetable broth
1/4 teaspoon salt
3 tablespoons fresh cilantro or 3 tablespoons fresh parsley, chopped
1 pinch fresh ground black pepper
2 tablespoons extra virgin olive oil (Cake ingedient only) (optional)

Steps:

  • Mash recipe :.
  • In medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring, until fragant, about 7 minutes. Add beans, broth, and salt; bring to a simmer and cook for 5 minutes. Remove from pan and stir in cilantro and mash with a potato masher to a coarse puree. Add pepper to taste. Serve warm.
  • ---------.
  • Cake recipe:.
  • Form Bean mixture into 4 patties. In a large skillet, heat 2 T oil over medium heat. Add patties and cook until heated through, about 3 minutes per side.

MEDITERRANEAN SKILLET COD (SOUTH BEACH DIET PHASE 1)



Mediterranean Skillet Cod (South Beach Diet Phase 1) image

From most recent book. Haven't tried. Servethe cod in shallow bowls with soup spoons so you don't leave any of the rich sauce. This recipe is best made with red, full-flavored, Spanish pequillo peppers, which you usually find among the other jarred peppers in the supermarket. You could use roasted red pepper instead.

Provided by Lizzie Rodriquez

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
1 medium zucchini, cut into 1/4 inch slices
1 small onion, thinly sliced
3 garlic cloves, minced
1 pinch salt
1 pinch fresh ground black pepper
14 1/2 ounces diced tomatoes, drained
1/2 cup roasted red pepper, thinly sliced (or preferred 2 pequillo peppers, from a jar, thinly sliced)
24 ounces cod, fillets (4-6 ounce fillets)
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, 10 minutes.
  • Stir in tomatoes and peppers and simmer over medium heat 10 minutes longer.
  • Nestle fish fillets into the sauce, spooning some of the mixture on top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.

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