Katie at Kitchen Stewardship is hosting this terrific blog carnival this month –  the October Fest Carnival of Super Foods.  I’m pretty excited about the opportunity to gather some new, healthful recipes.  This week’s theme is beans/legumes.  At our house, we like to eat beans and rice in a variety of guises.  (This is actually one of the few vegetarian things my husband will eat as-is, without comments about how it would be good if it had meat in it.  lol)  This traditional combination is both frugal – beans (especially if you use the dried variety, which I rarely do – yet) and rice are both pretty inexpensive – and healthy.  Together, they create a complete protein, which the body is more readily able to assimilate than incomplete proteins.  Lentils are a great option, as they cook so much more quickly than true beans, and this recipe is a favorite, both in our household and among our guests.  (We’ve found it to be a great option when we have vegan guests coming for dinner, as those who want the cheese can add it, and those who prefer it without can simply leave it off.)

For other bean recipes from our family’s “archives,” search for “beans” or “legumes” at my recipe blog.  For other great bean/legume recipes, head on over to the October Fest Carnival.