Chickpea Salad with Lemon and Parmesan

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. good olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.

Yield: 2 servings

*Courtesy of:  http://orangette.blogspot.com/2007/01/brown-bag-it.html

Sun-Dried Tomato, Basil and White Bean Burgers

• 1egg
• 115-ounce can white beans, rinsed and drained (I used navy!)
• 1cup cooked quinoa
• 3cloves garlic, minced
• 2tablespoons (heaping! you can't have too many, to be honest) roughly chopped sun-dried tomatoes (I had the dry kind, rather than the sort packed in oil, and I used 8 tomatoes)
• 1/2teaspoon lemon juice
• 1/2cup packed fresh basil, chopped
• 3teaspoons flour (most anything will work -- I used rice flour but all-purpose is perfect)
• 1/3cup grated Parmesan
• Big pinch chili powder
• Salt and freshly ground pepper

*Courtesy of:  http://food52.com/recipes/34834-sun-dried-tomato-basil-and-white-bean-burgers

Seven-Minute Eggs

http://www.saveur.com/article/blog/the-seven-minute-egg?P7DGBtXkOpc5tkyh.01

Creamy Beans

4 (16-ounce) cans or jars pinto or black beans
4 tablespoons (56 grams) unsalted butter
Hot sauce, such as Frank's Red Hot (my choice) or Yucatan Sunshine (Katie's choice)
A garlic clove, pressed or minced (optional)

Pour the beans and their liquid into a medium saucepan. Add the butter, maybe ten or fifteen shakes of hot sauce, and the garlic (if using; see above). Stir to mix. Place over medium-high heat, and bring just to a simmer. Adjust the heat to maintain a gentle simmer, and cook, stirring occasionally, until the liquid has thickened and looks creamy and the beans are very tender, maybe even falling apart. For pintos, I let mine go for about 1 hour, though Katie says hers only take about 30 minutes. You can cook it as long as you like, really. Cook it to your taste. (And keep in mind that the beans will thicken further, and get creamier, as they cool.)

Serve hot, with seven-minute eggs and any other toppings you like: hot sauce, avocado, cilantro, grated cheese, etc.

*Courtesy of:  http://orangette.blogspot.com/