Black Bean Ragout

We've been trying to eat less meat around here, particularly since Andrew's last horrible, awful, terrible kidney stone that lasted 7 days, so I've been looking for things to make that are still high protein. Beans fit the bill and I recently posted about a kidney bean curry we love. Indian food has been a go to lately because it's so cheap and healthy to make once you have the spices. Recently I tried out a bean recipe from my Smitten Kitchen cookbook (I'm obessed, I realize that) and it turned out surprisingly well. Word to the wise- you need to use the smoked paprika. I discovered it about a year ago and it has such a great flavor.
http://craftycooknook.wordpress.com/2014/01/10/count-your-pennies-slow-cooker-black-bean-ragout-with-cumin-crema-and-garlicky-toasts/
I don't mess with the cumin crema or garlc toast but I'm sure that would be really tasty. I just made the beans in the slow cooker. The first night I served it over these corn cakes with fresh salsa and sour cream on top.  http://www.myrecipes.com/recipe/fresh-corn-cakes-10000001646375/
The next night I served them with some fried homemade potatoes and fresh tomato slices. Another time I cooked them down and made burritos and quesadillas with them. It's a really versatile recipe and it stretches a long way. Really healthy and pretty cheap to make. I think it would also make a great side for any mexican dish but really, it shines all on its own as the main dish.

Red Kidney Bean Curry

This is a fast 20 minute weeknight dinner that everyone at my house loved. I suppose it's like the Indian version of red beans and rice. Vegetarian, healthy, and really good, especially for the amount of time involved.
http://smittenkitchen.com/blog/2009/02/red-kidney-bean-curry/

Gluten-Free Chicken Broccoli Cheese Casserole

We have a missionary in our area who has Celiac's and can't have gluten.  We have fed them twice now and both times, I had to rack my brain for ideas.  Luckily I found this lady's blog. glutenfreemommy.com.  We really liked this casserole - even better than when we use cream of mushroom soup. But it doesn't have to be gluten-free if ya don't want it to be.

1 lb cooked chicken, shredded
1 lb fresh broccoli, chopped
2 tablespoons butter
2 tablespoons of rice or soy flour (can use all purpose here if ya don't need it to be gluten-free)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried mustard
1 1/2 cups milk
squeeze of lemon juice
1 tablespoon mayonnaise
1 1/2 cups shredded cheddar cheese
1/2 cup gluten-free breadcrumbs (I found some at Sprouts, but you can use regular breadcrumbs here if you don't care about gluten.)
slivered almonds for topping

Melt the butter in a medium saucepan.  Add the flour, salt, pepper, mustard, and cook 2-3 minutes until bubbly and foamy. Slowly whisk in the milk and stir until thickened.  Stir in the shredded cheese.  Place the rice, chicken and broccoli in casserole dish. Pour white sauce on top. Top with breadcrumbs and almonds. Bake uncovered at 350 for 30 minutes.