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Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Green Beans With Walnut Pesto

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Green Beans With Walnut Pesto

Green Beans With Walnut Pesto

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 8

Ingredients
  

  • 1 1/2 pounds green beans trimmed
  • 1 cup walnuts
  • 1/2 cup olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper

Instructions
 

  • In a large pot of lightly salted boiling water, cook the beans until crisp-tender, about 3 minutes. Drain and run under cold water to stop the cooking.
  • Meanwhile, toast the walnuts in a skillet over medium heat until lightly golden, 6 to 7 minutes, stirring occasionally. Reserve half the walnuts and crush the remainder in a resealable plastic bag with a meat pounder or rolling pin.
  • In a large bowl, whisk together the oil, lemon juice, salt, and a few grinds of pepper. Add the crushed walnuts, whole walnuts, and beans and toss to coat well. Serve cold or at room temperature. (Can be made up to 1 day ahead. Cover and refrigerate.)

Fettuccine With Artichokes and Beans

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Fettuccine With Artichokes and Beans

Fettuccine With Artichokes and Beans

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3/4 pound fettuccine
  • 1/4 cup plus 1 teaspoon olive oil
  • 2 cloves garlic
  • 1 15.5- ounce can cannellini beans rinsed
  • 1 13.75- ounce can artichoke hearts
  • kosher salt and black pepper
  • 1 slice white bread
  • 1 teaspoon oregano

Instructions
 

  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  • Meanwhile, heat ¼ cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the beans, artichokes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 3 to 4 minutes.
  • Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined.
  • Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.

Sausage and White Bean Casserole

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Sausage and White Bean Casserole

Sausage and White Bean Casserole

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian sausage links
  • 2 carrots cut into 1/2-inch pieces
  • 2 cloves garlic chopped
  • 2 bunches Swiss chard leaves cut into 2-inch strips (about 12 cups)
  • 2 15.5- ounce cans cannellini beans rinsed
  • kosher salt and black pepper
  • 2 tablespoons bread crumbs

Instructions
 

  • Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  • Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  • Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.
  • Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
  • In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.