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    Ingredient: Bell-peppers

    Comforting 15-Bean Soup (Non-vegetarian)

    Fall is officially here (even though the Bay Area weather doesn’t always reflect it)! As the days get shorter, we start turning to warm comfort foods. Many people attending our Empty Bowls events throughout the years might be familiar with this month’s featured soup. It comes to us from James Porter, Kitchen Manager and Chef at one of our partner agencies –Loaves and Fishes Contra Costa. We are tremendously thankful he volunteers to make this crowd favorite at our sell-out events.

    This is a hearty and flexible soup which is great for filling bellies on a budget. The quantities listed below feed 15-20 people! 

    Ingredients:

    • Bag of 15-bean soup (or other available beans)
    • 2 Cups diced ham
    • 2 Cups diced mild sausage links
    • 2 Cups diced chicken
    • 2 Cups diced onions
    • 2 Cups diced bell peppers
    • 2 teaspoons chilli powder
    • 2 teaspoons basil
    • 2 teaspoons garlic powder
    • 2 teaspoons thyme
    • 1 teaspoon oregano
    • 1/2 teaspoon black pepper

    Directions

    1. Cook beans until tender according to directions. Save the liquid the beans were cooked in.
    2. Combine rest of ingredients-saute until ham, chicken, and mild links are done and veggies are tender
    3. Combine meat/veggies with beans
    4. Warm together and enjoy!

     

    Stuffed Peppers (Pimientos Rellenos)

    Ingredients:
    • 2 bell peppers, cut length wise, remove seeds
    • 2 zucchini or yellow squash, sliced
    • 2 carrots, sliced
    • 1 cup rice, cooked
    • 2 tablespoons oil
    • 1/4 cup cheese, shredded (optional)
    • Salt and pepper to taste

    Directions:
    Heat oil in pan over medium heat. Add squash or zucchini and carrots, sauté 7-10 minutes. Add cooked rice, stir frequently. Season with salt and pepper to taste. Spoon into bell pepper halves. Optional: sprinkle cheese.


    Ingredientes:
    • 2 pimientos, cortados a lo largo, sin semillas
    • 2 calabazas, en rodajas
    • 2 zanahorias, rebanadas
    • 1 taza arroz, cocido
    • 2 cucharaditas de aceite
    • 1/4 taza de queso, rallado (opcional)
    • Sal y pimienta al gusto

    Direcciones:
    Caliente el aceite en una sartén a fuego medio. Añada la calabaza y zanahorias, saltée 7-10 minutos. Añada el arroz cocido, revuelva con frecuencia. Sazone con sal y pimienta al gusto. Cuchara en mitades de pimiento. Opcional: espolvoree el queso.

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    Concord Location
    P: 925-676-7543
    F: 925-671-7933

    Fairfield Location
    P: 707-421-9777
    F: 707-421-0205

    DONATE FOOD
    Concord Warehouse
    4010 Nelson Ave., Concord, CA 94520
    Monday - Thursday: 7:00 am - 7:00 pm
    Friday: 8:00 am - 3:00 pm
    Saturday - Sunday:  8:00 am - 3:30 pm

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    2339 Courage Dr, Ste F, Fairfield, CA 94533
    Monday through Friday: 7:00 am - 3:30 pm
    Saturdays by appointment

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    Federal Tax ID# 94-2418054
    Food Bank of Contra Costa and Solano is a non-profit 501(c)(3) organization.

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