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<channel>
	<title>The Weekend Chef &#187; beans</title>
	<atom:link href="http://theweekendchef.info/tag/beans/feed/" rel="self" type="application/rss+xml" />
	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
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			<item>
		<title>Mom&#8217;s Friend&#8217;s Cincinati Chili</title>
		<link>http://theweekendchef.info/20061209/moms-friends-cincinati-chili/</link>
		<comments>http://theweekendchef.info/20061209/moms-friends-cincinati-chili/#comments</comments>
		<pubDate>Sun, 10 Dec 2006 00:51:06 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20061209/moms-friends-cincinati-chili/</guid>
		<description><![CDATA[Ingredients:
Chili:

2 lbs. ground beef
2 onions, chopped
4 cups water
28oz tomato sauce
1/2 tsp allspice
1/4 tsp garlic powder
4 tbsp chili powder
1 tsp cumin
1/2 tsp red pepper
1/4 tsp ground cloves
1/2 oz unsweetened baker&#8217;s chocolate, shaved
2 tbsp vinegar
1 bay leaf
2 tsp Worcestershire sauce
2 tsp cinnamon
1 1/2 tsp salt
4 drops red pepper sauce
1/2 pkg of spaghetti noddles, cooked

Toppings:

Chili beans
Raw onions, chopped
Cheddar [...]]]></description>
			<content:encoded><![CDATA[Ingredients:
Chili:

2 lbs. ground beef
2 onions, chopped
4 cups water
28oz tomato sauce
1/2 tsp allspice
1/4 tsp garlic powder
4 tbsp chili powder
1 tsp cumin
1/2 tsp red pepper
1/4 tsp ground cloves
1/2 oz unsweetened baker&#8217;s chocolate, shaved
2 tbsp vinegar
1 bay leaf
2 tsp Worcestershire sauce
2 tsp cinnamon
1 1/2 tsp salt
4 drops red pepper sauce
1/2 pkg of spaghetti noddles, cooked

Toppings:

Chili beans
Raw onions, chopped
Cheddar [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20061209/moms-friends-cincinati-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin Chili Mexicana</title>
		<link>http://theweekendchef.info/20060122/pumpkin-chili-mexicana/</link>
		<comments>http://theweekendchef.info/20060122/pumpkin-chili-mexicana/#comments</comments>
		<pubDate>Mon, 23 Jan 2006 01:32:57 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060122/pumpkin-chili-mexicana/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

2 tablespoons    extra-virgin olive oil
1/2 cup    onion, chopped
1 cup    red bell peppers, chopped
1    garlic clove, minced
2 lbs    lean ground beef, 95% fat-free
30 oz    diced tomatoes, canned, undrained
15 oz    pumpkin, canned
15 oz   [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

2 tablespoons    extra-virgin olive oil
1/2 cup    onion, chopped
1 cup    red bell peppers, chopped
1    garlic clove, minced
2 lbs    lean ground beef, 95% fat-free
30 oz    diced tomatoes, canned, undrained
15 oz    pumpkin, canned
15 oz   [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060122/pumpkin-chili-mexicana/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Spicy Squash &amp; Quinoa Stew</title>
		<link>http://theweekendchef.info/20060115/spicy-squash-quinoa-stew/</link>
		<comments>http://theweekendchef.info/20060115/spicy-squash-quinoa-stew/#comments</comments>
		<pubDate>Sun, 15 Jan 2006 22:43:41 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060115/spicy-squash-quinoa-stew/</guid>
		<description><![CDATA[Serves 6 &#8211; 8.
Ingredients:

2 lb butternut squash, cut into 1/2 &#8211; 1 inch chucks
1 small zucchini, diced
1 small yellow squash, diced
1 can diced tomatoes with chiles
1/3 c. cremini mushrooms, chopped
1 c. corn
1 can chickpeas, drained and rinced
1/2 c. quinoa
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. corriander
3 c. vegetable broth

Instructions:

Mix all ingredients in a large crockpot.
Cook on [...]]]></description>
			<content:encoded><![CDATA[Serves 6 &#8211; 8.
Ingredients:

2 lb butternut squash, cut into 1/2 &#8211; 1 inch chucks
1 small zucchini, diced
1 small yellow squash, diced
1 can diced tomatoes with chiles
1/3 c. cremini mushrooms, chopped
1 c. corn
1 can chickpeas, drained and rinced
1/2 c. quinoa
1/2 tsp. oregano
1/2 tsp. cumin
1/2 tsp. corriander
3 c. vegetable broth

Instructions:

Mix all ingredients in a large crockpot.
Cook on [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060115/spicy-squash-quinoa-stew/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Three Beans &amp; Rice</title>
		<link>http://theweekendchef.info/20060104/three-beans-rice/</link>
		<comments>http://theweekendchef.info/20060104/three-beans-rice/#comments</comments>
		<pubDate>Thu, 05 Jan 2006 01:31:21 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060104/three-beans-rice/</guid>
		<description><![CDATA[Serves 6-8.
Ingredients:

2 c. brown rice, uncooked
2 c. fat-free chicken or vegetable broth
1 c. corn
14 1/2 oz. black beans, drained
14 1/2 oz. kidney beans, drained
14 1/2 oz. pinto beans, drained
14 1/2 oz. Italian-style stewed tomatoes, undrained
14 1/2 oz. diced tomatoes with chiles, undrained

Instructions:

Put everything in a crockpot; stir.
Cook on low 6 to 10 hours.

Cook&#8217;s Notes
I used [...]]]></description>
			<content:encoded><![CDATA[Serves 6-8.
Ingredients:

2 c. brown rice, uncooked
2 c. fat-free chicken or vegetable broth
1 c. corn
14 1/2 oz. black beans, drained
14 1/2 oz. kidney beans, drained
14 1/2 oz. pinto beans, drained
14 1/2 oz. Italian-style stewed tomatoes, undrained
14 1/2 oz. diced tomatoes with chiles, undrained

Instructions:

Put everything in a crockpot; stir.
Cook on low 6 to 10 hours.

Cook&#8217;s Notes
I used [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060104/three-beans-rice/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Pollo, Habas, y Arroz del Un Pote</title>
		<link>http://theweekendchef.info/20050605/pollo-habas-y-arroz-del-un-pote/</link>
		<comments>http://theweekendchef.info/20050605/pollo-habas-y-arroz-del-un-pote/#comments</comments>
		<pubDate>Sun, 05 Jun 2005 22:03:56 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/?p=102</guid>
		<description><![CDATA[Serves 8.
Ingredients:

4 large boneless, skinless chicken breasts, cut in halves
1 lb canned black beans, drained and rinsed
2-15oz cans diced tomatoes with chiles
2 cups frozen corn
8oz tomato sauce
2 tsp. cumin, or to taste
2 tsp. chili powder, or to taste
hot sauce to taste (optional
2/3 cups uncooked brown rice
1/2 cup fat-free or soy cheddar cheese
fat-free sour cream (optional)

Instructions:

Put [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

4 large boneless, skinless chicken breasts, cut in halves
1 lb canned black beans, drained and rinsed
2-15oz cans diced tomatoes with chiles
2 cups frozen corn
8oz tomato sauce
2 tsp. cumin, or to taste
2 tsp. chili powder, or to taste
hot sauce to taste (optional
2/3 cups uncooked brown rice
1/2 cup fat-free or soy cheddar cheese
fat-free sour cream (optional)

Instructions:

Put [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050605/pollo-habas-y-arroz-del-un-pote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Balsamic Veggie &amp; Tofu Toss with Chickpea Croutons</title>
		<link>http://theweekendchef.info/20050605/balsamic-veggie-tofu-toss-with-chickpea-croutons/</link>
		<comments>http://theweekendchef.info/20050605/balsamic-veggie-tofu-toss-with-chickpea-croutons/#comments</comments>
		<pubDate>Sun, 05 Jun 2005 17:02:51 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20050605/balsamic-veggie-tofu-toss-with-chickpea-croutons/</guid>
		<description><![CDATA[Serves 4.
Ingredients:

cooking spray
15 oz canned chickpeas, drained and rinsed
4 tbsp balsamic vinegar
1/2 tbsp fresh parsley, chopped
1/2 tbsp fresh basil, chopped
1/2 tbsp fresh mint leaves, chopped
1/2 tbsp fresh cilantro, chopped
2 tsp olive oil
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 cup shredded carrots
5 oz baked tofu, diced
1/2 cup fat-free shredded cheddar cheese or soy &#8220;cheddar&#8221; [...]]]></description>
			<content:encoded><![CDATA[Serves 4.
Ingredients:

cooking spray
15 oz canned chickpeas, drained and rinsed
4 tbsp balsamic vinegar
1/2 tbsp fresh parsley, chopped
1/2 tbsp fresh basil, chopped
1/2 tbsp fresh mint leaves, chopped
1/2 tbsp fresh cilantro, chopped
2 tsp olive oil
2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1 cup shredded carrots
5 oz baked tofu, diced
1/2 cup fat-free shredded cheddar cheese or soy &#8220;cheddar&#8221; [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050605/balsamic-veggie-tofu-toss-with-chickpea-croutons/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Black Bean Brownies</title>
		<link>http://theweekendchef.info/20050528/black-bean-brownies/</link>
		<comments>http://theweekendchef.info/20050528/black-bean-brownies/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[brownies]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 16.
Ingredients:

1/2 cup fat free plain yogurt
1 1/2 cup Splenda
6 tablespoons baking cocoa
1 tablespoons instant coffee
4 eggs
1 cup canned black beans, drained and rinsed

Instructions:

Preheat oven to 350°F; coat 9&#8243;x13&#8243; baking pan with cooking spray.
Put all ingredients in blender.  Blend until everything is pureed.
Pour into baking pan.
Bake for 30 minutes.

Nutrition Summary:
Per serving: 45.4 calories; 37% [...]]]></description>
			<content:encoded><![CDATA[Serves 16.
Ingredients:

1/2 cup fat free plain yogurt
1 1/2 cup Splenda
6 tablespoons baking cocoa
1 tablespoons instant coffee
4 eggs
1 cup canned black beans, drained and rinsed

Instructions:

Preheat oven to 350°F; coat 9&#8243;x13&#8243; baking pan with cooking spray.
Put all ingredients in blender.  Blend until everything is pureed.
Pour into baking pan.
Bake for 30 minutes.

Nutrition Summary:
Per serving: 45.4 calories; 37% [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/black-bean-brownies/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>&#8220;Mexican&#8221; Lasagna</title>
		<link>http://theweekendchef.info/20050528/mexican-lasagna/</link>
		<comments>http://theweekendchef.info/20050528/mexican-lasagna/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[TexMex]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 6.
Ingredients:

1 lb. 95% lean ground beef
16 oz. fat free refried beans
2 tsp. dried oregano
1 teaspoon ground cumin
3/4 teaspoons garlic powder
9 uncooked whole wheat lasagna noodles
16oz salsa
2 cups water
3 tablespoons sliced black olives
1 cups fat free cheddar cheese, shredded
1 tablespoons sliced green onions
fat free sour cream

Instructions:

Preheat oven to 350°F.
In a nonstick skillet, cook beef over [...]]]></description>
			<content:encoded><![CDATA[Serves 6.
Ingredients:

1 lb. 95% lean ground beef
16 oz. fat free refried beans
2 tsp. dried oregano
1 teaspoon ground cumin
3/4 teaspoons garlic powder
9 uncooked whole wheat lasagna noodles
16oz salsa
2 cups water
3 tablespoons sliced black olives
1 cups fat free cheddar cheese, shredded
1 tablespoons sliced green onions
fat free sour cream

Instructions:

Preheat oven to 350°F.
In a nonstick skillet, cook beef over [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/mexican-lasagna/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Red Beans, Ham and Rice Casserole</title>
		<link>http://theweekendchef.info/20050528/red-beans-ham-and-rice-casserole/</link>
		<comments>http://theweekendchef.info/20050528/red-beans-ham-and-rice-casserole/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Ingredients
2 tbsp extra-virgin olive oil
1 green bell pepper, chopped
1 medium white onion, chopped
3 garlic cloves, minced
1 lb 95% fat-free ham, diced
15oz canned diced tomatoes with chiles
30oz canned red beans, drained and rinced
Cajun Seasoning to taste
4 &#8211; 5 cups cooked brown rice, warmedInstructions:

Add oil to large skillet and place over medium heat.
Add pepper, onion, and garlic; [...]]]></description>
			<content:encoded><![CDATA[Ingredients
2 tbsp extra-virgin olive oil
1 green bell pepper, chopped
1 medium white onion, chopped
3 garlic cloves, minced
1 lb 95% fat-free ham, diced
15oz canned diced tomatoes with chiles
30oz canned red beans, drained and rinced
Cajun Seasoning to taste
4 &#8211; 5 cups cooked brown rice, warmedInstructions:

Add oil to large skillet and place over medium heat.
Add pepper, onion, and garlic; [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/red-beans-ham-and-rice-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Two Bean Chili</title>
		<link>http://theweekendchef.info/20050528/chicken-two-bean-chili/</link>
		<comments>http://theweekendchef.info/20050528/chicken-two-bean-chili/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Serves 6 &#8211; 8.
instructions
30 oz   chili beans, canned
15 oz   white beans, canned, drained
1 lb   boneless skinless chicken breast, cut in cubes
1 cup   diced onion
4    cloves garlic, minced
8 oz   mushroom, thinly sliced
1 1/2 cups   frozen corn kernels
1    medium [...]]]></description>
			<content:encoded><![CDATA[Serves 6 &#8211; 8.
instructions
30 oz   chili beans, canned
15 oz   white beans, canned, drained
1 lb   boneless skinless chicken breast, cut in cubes
1 cup   diced onion
4    cloves garlic, minced
8 oz   mushroom, thinly sliced
1 1/2 cups   frozen corn kernels
1    medium [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/chicken-two-bean-chili/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
