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Hanover Quick N’ Easy Chili (15 1/2 oz. can)

1 pound ground beef   
3 cans (8 oz. each) tomato sauce
1 cup chopped onion  
1/2  teaspoon black pepper
1 clove garlic, minced  
2 teaspoons chili powder
2 cans (15.5 oz.) Hanover Light Red Kidney Beans
Brown ground beef in heavy saucepan, drain. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Stir occasionally. Serves 4-6.

Hanover Taco Salad 1

1 can (40.5 oz) or 3 cans (15.5 oz) Hanover Black Beans
2 pounds ground beef
1 cup chopped onion   
1 package (2.5 oz.) taco seasoning mix
1-1/2 cups water             
8 ounces shredded cheddar or Monterey jack cheese     
3 cups broken tortilla chips
Brown ground beef and onion in heavy saucepan; drain. Add taco seasoning, water and beans. Simmer on low heat for 10 minutes, stirring occasionally. Prepare tossed salad. Mound meat mixture in the center of large serving platter, surround with salad mixture and top with cheese and tortilla chips. Serve with taco sauce while meat mixture is warm. Serves 6 to 8.

Hanover Quick Black Bean Dip

1-2 cloves garlic                              
1 (15.5 oz.) Hanover Black Beans, well drained
1/4 cup salsa      
1/3 cup cream cheese, sour cream or plain yogurt
salt & pepper to taste
In a food processor mince garlic; add remaining ingredients; process until smooth. Garnish with sliced black olives and chopped green onions. Serve with tortilla chips or fresh vegetables for dipping.

Hanover Black Bean Dip

1 can drained Hanover Black Beans                          
1/2 cup fat-free plain yogurt        
1/2 cup salsa                              
1/2 teaspoon garlic powder     
1/2 teaspoon chili powder
Toasted Tortillas, or pita bread  
Assorted fresh vegetables 
In a small serving bowl, combine yogurt, salsa, garlic and chili powder. Mash beans slightly, stir into yogurt mixture. Serve with tortillas, pita bread and/or raw vegetables. Serves 6.

Hanover Mexican Bean Dip

1 can (15.5oz) Hanover Redskin Kidney Beans, drained
1 small tomato, chopped
1 can (4 oz.) green chilies, drained
1/4 cup chopped onions
3/4 cup shredded Cheddar Cheese
3 tablespoons chili powder
1/2 teaspoon hot sauce

Place kidney beans, tomato, and green chilies in blender or food processor. Process until beans form a paste. Add remaining ingredients and mix thoroughly. Serve at room temperature with corn or tortilla chips.


Garbanzo Beans (also known as Chick Peas) are one of the healthiest legumes.  There are many variations on this basic recipe.  Try adding roasted red peppers or walnuts, or even some jalapenos.

15.5 oz Can Hanover Garbanzo Beans (Chick Peas)

1/2 Cup Tahini (sesame paste)

1/4 Cup Extra Virgin Olive Oil

2 Garlic Cloves

1 Tbsp Lemon Juice


Drain the Hanover Garbanzo Beans and save the liquid from the can. Combine all ingredients in a blender or (preferably) food processor. Blend until thoroughly mixed. If necessary, drizzle some of the reserved liquid from the Hanover Garbanzo Beans to create a smooth puree. Serve with crackers, toasted pita chips, or your choice of snack.

Hanover Black Bean Chili

1 can (40.5 oz) or 3 cans (15.5 oz) Hanover Black Beans, drained
1 teaspoon olive oil                   
1 Spanish onion, minced                    
4 garlic cloves, minced        
1 pound ground turkey
2 jalapeno peppers, finely chopped
6 cups diced fresh or canned tomatoes
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons balsamic vinegar
4 scallions chopped for garnish (optional)
Chopped fresh Cilantro leaves for garnish (optional)
Salt & Pepper to taste
Heat oil; brown ground turkey in heavy saucepan; drain. Add onions, garlic, jalapeno peppers and cook until tender. Add remaining ingredients and simmer for 30 minutes, stirring occasionally. Garnish with scallions and cilantro, if desired. Serves 12-15.

Hanover Taco Salad 2

1 pound ground beef
1/2 cup chopped onions
1 can (15.5 oz.) Hanover Redskin Kidney Beans, drained
1/4 cup water
1 package (1.5 oz.) taco seasoning mix
Tortilla chips
1 small head lettuce
2 medium tomatoes, chopped
1 green pepper, chopped
Cheddar cheese, grated
Taco sauce

Place ground beed and onions in 2-quart microwave safe casserole. Microwave at 100% power for 5 minutes.  Add kidney beans, water, and taco seasoning and microwave a 100% power for 5 additional minutes or until heated through.  Line serving plates with tortilla chips. Top with shredded lettuce, tomatoes, and green peppers. Mound meat-bean mixture in center of each plate. Sprinkle cheese over top. Serve with taco sauce.

Hanover Sombrero Dip

1 can (15.5 oz) Hanover Redskin Kidney Beans, drained             
1 pound ground beef                     
1/2 cup chopped onion               
1/2 cup tomato ketchup
1/3 cup yellow mustard         
1 teaspoon salt
1 tablespoon chili powder    
1 cup shredded cheddar cheese
1/2 cup finely chopped onion               
1/2 cup Spanish olives, sliced
Corn Chips (Bickel’s preferred)
Brown beef and ½ cup chopped onions in heavy skillet; drain. Blend beans (do not drain) in blender. Add blended beans, ketchup, mustard, salt and chili powder to meat mixture. Simmer for 10 minutes. Place mixture in chafing dish. Top with a layer of cheese, then finely chopped onion and sliced olives. Serve with corn chips. Serves 10 to 15.