Refried Bean Recipe
I have a very great dish featuring the Chili Relleno that needs a traditional and excellent side dish of yummy refried beans that are a requirement for eating my relleno’s. Any traditional Mexican style chili relleno dish is not complete without a delicious siding of those refried pinto beans.
I’ve tried to use the canned version of these refried beans then added some additional ingredients; they taste ok but if you’re making the original and traditional Mexican relleno’s then traditional refried beans are in order. Do not worry this dish is quite easy to prepare.
You have the choice to use either use black or pinto beans to make authentic refried beans, Mexican style. The pinto bean type is usually the most common type used for the dish. Personally, this is my preference as well.
Canned pinto beans are ok to use for this recipe but if you’re using Mexican style to boil the dried pinto beans then your dish will taste better. Using dried pinto beans is better for this particular dish. If you’ll be soaking beans overnight, their cooking time will lessen but it isn’t really a needed step. If you just allow them to simmer and cook in your pot for a couple of hrs then you’ll get yummy tasting & tender beans to complement your dish.
Below are some steps to have that delicious tasting refried bean dish.
1) Be sure to wash beans thoroughly inside a colander or strainer.
2) Get 2 medium sized onions and chop them up well. Fry them using 3-4 tbsps of oil just until onions get browned and caramelized. The fried onions will add this really hearty flavor & taste to your dish.
3) Add beans to your saucepot filled with lots of water enough to completely cover these beans. Use your big pot because beans are going to grow big when you’re cooking them up. You could add water later on if needed.
4) Add to your pot your browned onions together with those oils that were used to caramelize them up. Add them to your pot then bring them to a boil gently.
5) For this particular step, you could choose to stir in salt or you could skip it. Salt will add that rich flavor into your dish but they can also prevent beans from getting soft & creamy, the choice is up to you.
6) Usually it takes beans 3-5 hrs for them to really get tenderized. One indication that they’ve cooked already is if their insides have that creamy feel & the chalky texture is already gone.
Simple Refried Bean Recipe
1 bag pinto beans
2 tablespoons cumin
1 tablespoon salt
1 tablespoon crushed hot pepper
1 tablespoon chili powder (optional)
4 strips bacon, including grease
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons butter or lard
First, sort beans. Be sure all pebbles and debris are removed from them before you eat them. A good way to do this is to dump two handfuls at 1 time onto a plate.
As each handful is cleared of debris, dump it into a colander to be rinsed. After beans are all been properly sorted and rinsed, put them into a clean and large kettle and add about three times more water as beans inside your kettle. Leave beans inside the water overnight.
When you wake up the very next day, drain your pinto beans, & place them into a crock pot. Add water. Beans should be submerged with about one inch of water over the top. (If needed, add additional water as beans cook.)
Cook beans on low for around four hours or until soft. The older the bean, the longer cooking time it needs. Add cumin, salt, crushed pepper and chili powder to your crock pot.
Meanwhile, fry the bacon, and crumble it into your skillet. Add chopped garlic and minced onion, then continue frying on low for several minutes.
Drain beans one spoonful at a time, and add them to your skillet. Mash beans as you add them. Use your potato masher, but do not worry about perfection. There should be texture to your bean dish, so leave some beans whole. Once you have all your pinto beans inside the skillet, add additional butter or lard. If beans are moist enough, however, do not add any additional grease.
Fry beans over a very low heat. Do not burn. If beans begin to stick, add 1 tablespoon or so of water or juice from pickled hot peppers. Sprinkle in salt and pepper to taste.
If you’re not planning on using all your homemade refried bean mixture in 1 or 2 days, freeze it in airtight containers. To prevent waste, freeze only enough for one meal in each container
3 Garbanzo Salads Good For Diabetics
Beans have lots of good characteristics like versatility, health value and easily prepared. Beans & legumes are actually a very important aspect of a diabetic’s diet is especially the chickpeas or garbanzo beans.
Below are really good recipes for many diabetics using garbanzo beans. Have fun!
Herbed Garbanzo Salad
1 (16-oz.) can garbanzo beans (or chickpeas), drained
1/4 c parsley; chopped
1 medium tomato, cored and chopped
2 tbsps olive oil
1/4 c sliced ripe olives
1 tsp ground cumin
1 clove garlic, minced
1 tbsp red wine vinegar
1 tsp dry mustard
In medium bowl, stir together beans, parsley, tomato and olives. Inside a bowl, whisk together remaining ingredients until well blended. Toss dressing well with beans. Cover & refrigerate until serving.
Calories: 130
Protein: 4 g
Sodium: 210 mg
Cholesterol: 0 mg
Fat: 7 g
Carbohydrates: 14 g
Exchanges: 1 Bread/Starch, 1 Fat
Garbanzo Pasta Salad
Servings: 8 (Serving = 1/2 cup)
4 ounces uncooked spinach rotini or fusilli
1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
1/3 c carrot; chopped fine
1/3 c chopped celery
1/2 c red bell pepper; chopped
2 green onions with tops, chopped
3 tbsps balsamic vinegar
2 tbsps reduced calorie mayonnaise
2 tsps prepared whole-grain mustard
1/2 tsp black pepper; freshly milled
1/4 tsp Italian seasoning
Leaf lettuce
Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well. Combine pasta, garbanzo beans, carrot, celery, bell pepper and green onions in medium bowl. Whisk together mayonnaise, vinegar, mustard, pepper and Italian seasoning in bowl until blended.
Pour over salad; toss to evenly coat everything. Cover then refrigerate up to 8 hours. Arrange lettuce on individual plates. Spoon salad over lettuce and garnish with cherry tomatoes, if desired.
Nutritional Information (Per Serving)
Calories: 129
Protein: 5 g
Sodium: 242 mg
Cholesterol: 1 mg
Fat: 2 g
Carbohydrates: 22 g
Exchanges: 1-1/2 Starch/Bread, 1/2 Fat
Mediterranean Egg Salad Wraps
1 can (15 ounces) garbanzo beans (chick peas), drained, rinsed, and drained
3 tbsps mayonnaise (light)
1 tbsp pickle relish
1/2 tsp garlic; minced
1 tbsp fresh lemon juice
1/4 tsp black pepper
2 drops hot pepper sauce
1 hard-boiled egg, shelled, yolk discarded
4 eight-inch 95%PRCTG% fat free tortillas or wraps, sun-dried tomato flavor (or other)
Combine garbanzo beans, mayonnaise, relish, garlic, lemon juice, black pepper, and hot sauce inside your food processor. Blend until consistency is spreadable; it will not be completely smooth.
Coarsely chop egg white and combine with spread into a bowl. Spread 1/4 c of mixture into a thin layer on top of each wrap. Roll wraps from one edge to the other. Cut in half and serve.
Yield: 4 wraps
Serving size: 1 wrap with 1/4 c spread
Nutrition Facts
Per Serving:
Calories: 270
Carbohydrate: 43 g
Protein: 11 g
Fat: 6 g
Saturated fat: 0 g
Cholesterol: 3 mg
Sodium: 490 mg
Fiber: 7 g
Exchanges per serving: 3 starch, 1.5 lean meat
Carbohydrate choices: 3
Discover The Superbly Delicious Barbecued Bean Recipe
When you’re trying to choose on what great side dish for the BBQ that you just grilled, there’s a couple of choices available for you. The most common would be baked BBQ beans, coleslaw & potato salad. But some great old fashioned homemade baked BBQ beans would be the most perfect pair for that BBQ party.
Whether your decision would be buy baked BBQ beans from a gourmet store or do it yourself, the basic ingredients will never change. You’d still find meat, veggies, spices, sauce & the beans.
You could try and make the baked bean dish without any meat inside it but it’s traditionally made with meat. It’s actually quite rare to find really easy and fast homemade baked BBQ beans that don’t begin with your usual can of pork and beans.
Sauces in your homemade barbecued bean dish always contain molasses, mustard and ketchup. Other recipes would have BBQ sauce in them but if you want an authentic dish then you’ll need to create your very own bean sauce.
Almost all sauces made from scratch start with some ketchup then they add ingredients from there. Other ingredients would range from Worcestershire, brown sugar, honey, soy sauce, pineapple juices, beer or maple syrup. Almost all the ingredients that I just mentioned would actually enhance the smoky flavor from your barbecue.
Don’t forget the spices too. They could range from pepper, cumin, salt, coriander & other spices that you want to add into your sauce. For extra zing, most people add some bell pepper, habaneros or chipotle to make the baked BBQ beans truly hot. Garlic and onions then finish off your dish with great flavor.
Here is 1 recipe which you might like to try out.
3 pounds pork and beans (canned), drain almost all of its juice
3 tablespoons prepared mustard
3/4 cup ketchup
1 cup brown sugar, packed
1/4 cup molasses
5 ounces crumbled bacon (pre cooked and crumbled)
2 teaspoons liquid smoke
3 tablespoons chopped dried onion
Coat inside of casserole dish with non stick cooking spray. Preheat oven to 325� F. Inside a large bowl, combine all ingredients. Pour bean mixture into prepared casserole.
Cover and bake 1 hour and 30 minutes.
When you’re looking for other recipes for this dish, make sure that you choose what kind of beans you would be using for the dish. The Pinto bean would be the most popular choices but some good recipes also make use of more than 1 kind of bean.
The choice of what kind of meat to be used is also a very fun task. Traditionally patterned recipes would ask for the burned edges of a beef brisket or bacon; some turkey wings, sausages or even some oxtail. Any 1 of those mentioned is ok as long as they will enhance the great flavors of your very own homemade baked barbecued beans.
Have fun in your BBQ party!
Discover The Cowboy Bean Recipe
Baked beans are a traditional cowboy food that is a healthy and lucrative dish that can feed a whole family on a budget. Pinto beans, off white colored beans covered with reddish spots, are a smart choice for those who want a filling and healthy dish.
These beans originally came from Peru and it has made its way around the world for everyone to enjoy. It has been proven effective in stabilizing glucose levels, lowering cholesterol and reducing the risk of heart attack and stroke.
Here’s a scrumptious pinto bean-based recipe that your family will love. It gets better the longer it cooks. It is really easy to cook and reminds me of my youthful adventures of tenting out under the summer moon with beans cooking over an open fire. Try it out!
Ingredients
1 lb dry pinto beans
1 lb ground sirloin (or lean ground beef)
1 medium yellow onion, finely diced
1 tsp black pepper, ground
1 tbsp brown sugar
1 tbsp Worcestershire
1 tbsp garlic, minced
2 tsps molasses
2 tsps liquid smoke
2 tsps chili powder
1/4 tsp celery seed
1/2 tsp kosher salt (optional)
1/2 lb sharp cheddar cheese, grated (optional)
1 tsp cayenne pepper, ground (optional)
Clean beans by rinsing them with tap water. Place beans inside a 4 quart pan. Pour water just enough to cover beans.
Put over heat and wait until water boils and turn off the stove.
Soak for an hour. As beans soften and expand, pour additional water for beans to get covered (if needed).
Cook ground beef on stove until browned. Drain grease, remove ground beef from pan and pat with paper towel to absorb any extra grease. Set aside.
Get the pan with your beans and drain the water. Be sure to leave the bean residue on bottom of pan – this adds flavor. Add new water just enough to cover beans. Add all remaining ingredients and stir them well.
Cook on low to medium heat (low, slow boil), stirring every so often, for about 2 to 3 hours. You’ll know it’s done when beans are tender enough to eat. Just before serving, add a sprinkling of grated sharp cheddar cheese on top.
Serve with fresh buttered bread and add finely chopped onion and garlic on top. Yumm..
Most like to cook more than enough for one meal because this is one dish that improves greatly with prolonged cooking, as beans tend to break down and form a creamy substantial dish.
If you intend to store this for a long time, the dish must be simmered for 15 minutes at least twice a day. Also, use several cloves of freshly minced or finely sliced garlic to help the prolong the storing time
Discover Healthy and Delicious Fava Beans!
Beans actually give us gas. That’s no big secret! But aside from the funny gas effect, legumes and beans do offer us lots of good benefits in relation to our health and taste. The more often we eat them, the lesser gas we get.
The ancient Egyptians about 5000 yrs ago were the first ones who enjoyed these beans. These beans have been given the distinction of being the “meatiest” tasting bean and a very good protein source for the vegetarians
A serving of these beans, normally 1/3 of a cup, only has around 80 cal., no cholesterol & just a bit of fat. These beans are also good sources of the fiber, B vitamins& potassium, as well, making it a nice helping aid for your digestive system reducing your cholesterol levels & lowering the risk of colon cancers.
So if you are feeling constipated, the best cure would be a dose of fava beans.
Where would you find these beans? The beans are conveniently sold canned, dried or fresh in your local grocery stores. The fresh ones should appear crispy and they should stay really fresh up until 1 week if you store them inside your refrigerator. Dried version of these beans could stay for as long as 1 year inside an airtight container.
After picking up these delicious beans from your favorite grocer, its time to do some easy and quick cooking. This dish is a very simple recipe that I learned way back from my mom, who’s a very great cook and specializes in Mediterranean dishes.
During my childhood, I remember that fava beans were cooked with olive oil and tomato sauce. They were very popular in quaint Greek Tavernas as well as inside my house during lunchtime.
Here are the ingredients and steps on how to cook this lovely dish.
1 lb. (1/2 kg) shelled fava beans
6 large ripe tomatoes, peeled, seeded and chopped
2 cloves of garlic, finely chopped or pressed
1 1/2 teaspoons paprika
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground hot pepper
1/3 cup olive oil
1/4 cup chopped fresh coriander
Cooking the Beans
Place beans inside a pot with plenty of salted water, and bring to a boil over high heat. Partially cover the beans then reduce the heat to around medium. Cook the beans for about 30 minutes, or until beans are quite tender and can be popped out of their skins. Drain the beans after then set aside.
Making the Tomato Sauce
While the beans are cooking, add tomatoes and the remaining ingredients to your skillet or large pot, and stir to mix. Cook uncovered over medium to medium-high heat, stirring occasionally and mashing the tomatoes as they soften, for about 25 minutes, or until a rich, thick sauce has formed.
Add cooked beans & about two tablespoons of water into the sauce. Simmer for a few minutes to heat the beans, then remove from the heat. Serve beans warm. They are frequently eaten with bread for scooping up the beans & sauce.
2 Easy Fresh Beans Recipes: A Wonderful and Healthy Addition To Any Meal!
Fresh beans are supposed to break off easily if they’re bent and very crispy too. If green beans fold over easy then they’re not as fresh as they should be. You could still use them up but their freshness is already not present.
There’s actually nothing more tasty than a great recipe which has fresh beans in them and here I’ll give you my most favorite bean dishes. Before going to the actual recipe, I’d like to teach you how to store your fresh green beans inside the freezer.
Just strip off strings at its side then take off its ends. Put your beans inside a clean strainer then blanch using really hot water. After that, immediately put your beans inside a Ziploc bag then place inside the freezer. That way, you retain their freshness whenever you want to cook dishes with green beans.
Green Beans With Garlicky Sauce
1.5 lbs green beans (really fresh ones would be ideal)
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
Pinch of fresh basil and oregano, minced
Pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled
Instructions
Into your saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans inside a bowl of ice water to prevent overcooking and retain bright green color.
Remove after 30 seconds then let drain in colander. Into your big heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Saut� until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork.
Add cooked beans, parsley, butter & remaining ingredients. Toss with cheese and bread crumbs (optional) and the fresh green bean recipe will be ready to serve when butter has melted….nice one!
Cook’s Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic could be pureed or pressed through a sieve, but this will eliminate the “roasted” garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).
Variations: A strip of lean bacon or Pancetta may be saut�ed in olive oil before adding garlic, then crumbled in. For that piquant flavor, beans may be served cold, either as salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.
Steamed Green Beans With Lemon Butter
Green beans (fresh); washed, ends trimmed, and cut in desired lengths
1/2 cup (1 stick) pure butter
Finely grated rind of 1 lemon
Juice of 1 small lemon, or to enhance taste
Salt & pepper for seasoning
You will need a vegetable steamer or a pan or appliance adaptable to steaming. I use an electric wok that has a steaming ring that rests above the water level. Put enough water in the pan, etc., so the water will not touch your beans when it boils.
With the steamer in the pan, bring the water to a boil. Place green beans on your steamer above the water. Cover pan and steam your beans until crunchy tender. Cooking time will vary.
Young beans will steam-cook faster than older, mature green beans, which may take up to 20 minutes. Occasionally taste-test one for doneness. They should be slightly crunchy, not limp. Don’t overcook.
Meanwhile, as beans are steaming, finely grate the rind from your lemon and set aside. Then squeeze the juice from out of your lemon and set aside. Melt butter inside a small saucepan over low heat, being careful not to let it burn. Add in grated lemon rind and heat briefly. Then stir in lemon juice and take off from heat.
When beans are done, remove them from your steamer then put inside a big bowl. Pour the lemon butter over the hot beans and toss till coated. Taste for seasoning, adding salt & pepper as needed. Serve using a big platter.
Is Chili Preferable With Beans OR No Beans? Be the Judge!
Which do you prefer? Chili w/ beans or chili without the beans? The controversial matter has always been a favorite debate item of all chili-lovers around the world. To understand how this big debate came to life, let’s first have a look on how and where Chili first begun and how it came to be one of the world’s most loved dishes.
Charles Ramsdell, a writer from San Antonio, Texas says that he is certain that the origins of “Chili” did NOT come from Mexico, due to the fact that one will have a hard time looking for the special dish there. That is extremely peculiar given the fact that Mexicans usually do not change their culinary customs and practices.
Mexicans, however, argue that chili was invented around the 1840s as a replacement for pemmican. They’re usually served at cantinas, created with leftovers from the meals previously prepared and is served for free for drinking customers.
There have also been some beliefs that Chili came from the Southwest, its first recipe written by Sister Mary of Agreda of Spain in the 17th century. The old recipe only consists of onions, antelope meat, tomatoes, and chili peppers. Mind you, no type of bean was present in that recipe. However, no accounts of this were ever recorded.
We now know that chili started with really no beans at all. But how come beans ended up inside chili dishes?
Many believe that chili w/ beans may have been created in the times of the “Great Depression” (during the 1950s) to be able to feed more people. Food and other luxuries were scarce. And beans add “meat” to dishes and they’re very inexpensive as well.
Many have then expressed their love over this new invention, including Westbrook Pegler, a famous columnist who wrote that chili should only be cooked with beef, powdered chili, garlic, onions, tomatoes and beans! Joe Cooper had also authored a famous book on Chili and he noted there that chili w/ beans were widely preferred over the one without.
And thus the well-known controversy continues up until today and most probably with future generations as well.
Because of tradition and heritage, some would prefer their chili without them. But for people who budget tightly and want some health benefits along with it, they may opt to add one or two pounds of fresh beans. At any local market, one pound usually costs just about one dollar. If one adds one dollar worth of these healthy beans into your dish of chili good for four people, your chili dish would now be able to feed eight!
So which camp do you belong to? Do you belong to the modern-loving group of “Chili w/ Beans team”? Or the traditional and respectful “Chili without Beans” team? Whichever you choose, however, the amazing spicy chili will never let you down.
3 Quick & Easy Bean Salads: The Interesting Addition To Any Party!
Want to have your dinner parties stand out with an extra kick of goodness and flavor? Why don’t you serve your guests these bean-inspired salads? It is a wonderful and classic side dish fit for any of your planned main courses.
It’s fresh tasting and healthy, you can savor the healthy goodness in every bite. These recipes are also very simple to create. Ingredients you need can all be found in your local market. It would also only take you around 5-15 minutes and you’re done with them.
Basic Bean Salad
1-lb can of green beans
1-lb can of wax beans
1-lb can of kidney beans
1-lb can of chick peas
1 cup celery chopped
1 cup chopped pepper, green or red
1 cup red onions, sliced
1/3 cup salad oil
2/3 cup cider vinegar
3/4 cup sugar
1/4 teaspoon ground pepper
1/2 teaspoon salt (optional)
Drain the chick peas and beans; put into a large bowl. Then add the celery, peppers and onion. Put the sugar, vinegar, salad oil, pepper, salt inside a jar with a lid on. Shake well to mix thoroughly.
Pour the dressing over prepared vegetable and bean combo.
This is good for 12 servings. If this is too much, you can keep any remaining salad in the refrigerator.
Easy-Does-It Green Bean Salad
4 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup stuffed green olives, sliced
2 lbs. fresh green beans, trimmed
1 cup sweet white onions, thinly sliced
Half cup of oil
On a large pot of boiling water, cook the green beans until tender. Drain well. Using a large bowl, combine the pepper, lemon juice, oil and salt. Then stir well.
Add the sweet onions, green olives, and hot beans. Toss until well coated. Serve immediately.
Szechuan-style Green Bean Salad
1/2 pound green beans
2 tablespoons peanut oil
1 teaspoon freshly grated ginger
1 crushed garlic clove
1 teaspoon Sugar
2 tablespoons Sherry
1/2 teaspoon Salt
2 teaspoons Chili puree with garlic
2 tablespoons soy sauce
3/4 teaspoon cornstarch
1 teaspoon sesame oil
1 tablespoon water
Prepare the green beans by cutting it into 2 inches long and cook them al dente. Combine water and cornstarch and set aside. Heat peanut oil, garlic and ginger.
Stir-fry for 30 seconds. Add beans, sugar, sherry, salt, chili puree, soy sauce and cook for 2 more minutes. Stir in cornstarch/water and cook till it gets thickened, then stir in sesame oil. Chill. Serves 4.
Any of the three salads is surely a perfect start to your dinner parties. Remember to pick fresh ingredients, first and foremost. Then make your salad right before the guests arrive through the front door. That way, your guests will have the pleasure to enjoy the crunchiness and freshness of the ingredients.
Learn About Nutritious & Delicious Pinto Beans Recipes For A Great Meal
Food costs are rising fast nowadays and this presents a dilemma to the housemaker who is in charge of producing meals on a daily basis. The challenge to find good, nutritious and cheap meals would be the priority and one food item that embodies all these would be the very versatile pinto bean.
Pinto beans are the staple in lots of Mexican restos and lots of Mexican homes. Beans are cheap and very tasty & also have lots of good nutrients that are good for our body. These beans have folic acid, Vit. B6, iron, fibers, proteins and starch that would be great for your heart and your digestive tract.
Dried pinto beans can be bought the whole year round. They could also be bought canned or cooked already but canned beans are double in their price rather than dried beans. Average price of pinot beans is 1.25 USD for every pound so when you’re buying in bulk then you save more.
Cooked pinto beans can actually last for around 3 days if stored properly. 1 c of dried pintos could make 3 c of cooked pintos. Pinto beans are very versatile and good paied with lots of American & Mexican style dishes like tacos and enchiladas.
You could also have these pinto beans refried with some minced steak, chopped onions, a bit of milk, cumin, powdered red chili and some cheese.
Another option would be to cook some bean soup. This dish is great during the winter months. Below are some simple recipes which you could make in your home. These recipes just serve as guidelines though; you could tweak them by adding or subtracting ingredients depending on your liking.
Chorizo & Pinto Beans Stew
1/2 lb dried pinto beans, soaked overnight and drained (1 1/2 cups)
3 c chicken stock or low-sodium broth
1/4 lb sweet chorizo
1/4 lb hot chorizo
1/4 c Classic Sofrito
One 2-ounce piece of smoked ham
1 med tomato, seeded and coarsely chopped
1 small carrot, halved
1 small celery rib, halved
1 onion (small), quartered
1 parsley sprig
1 oregano sprig
Salt and freshly ground pepper
Lime wedges, for serving
In your medium saucepan, combine pinto beans together with your stock, chorizos, Classic Sofrito, ham, tomato, carrot, celery, onion, parsley and oregano and bring them to a boil. Simmer over low heat, skimming occasionally, until beans are tender, about 1 1/2 hours.
Remove the chorizos; slice them 1/4 inch thick and return to your stew. Remove the carrot, coarsely chop it and return to your stew. Discard the parsley and oregano and season stew with salt and pepper. Serve the bean stew with some lime wedges.
Traditional Frijoles
8 c water
1 lb dried pinto beans, rinsed, drained, and sorted
4 ozs salt pork
1 med onion, chopped
1 large tomato, chopped
2 garlic cloves, minced
1 bunch fresh cilantro, chopped
1/2 tsp pepper
1 1/4 tsps salt, divided
1 Serrano chili (optional)
Bring first 8 ingredients, 1/4 tsp. salt, and, if desired, serrano chile to a rolling boil on medium high heat inside a Dutch oven. Cover then cook, stirring occasionally, over medium-low heat 3 hours or until beans are tender. Stir in remaining 1 tsp. salt. Remove and discard salt pork and chile before serving.
Refritos: Cook 4 cups Traditional Frijoles in 1 Tbsp. hot vegetable oil inside a big skillet over medium heat. Reduce heat, & mash beans using your potato masher as they cook, adding water if necessary to keep moist. Simmer, stirring often, 10 minutes. Prep: 5 min., Cook: 10 min. Makes 6 to 8 servings.
Discover The Delicious Aduki Bean Casserole To Lose Weight!
If you’re on a diet and want a really healthy bean dish then this delish dish is for you. Aduki beans are really good for those dieters out there and they also have really high B Vit. levels, manganese, iron and zinc too.
Aduki beans are really popular and common in Asian dishes. This bean is small and has a sort of reddish brown color and tastes a bit nutty. It’s been used in soups, dimsum fillings as well as desserts. They’re considered as the bean king by the Japanese and valued for their nutritional properties.
Here are 2 aduki recipes for dieters. Enjoy!
Aduki Casserole
2 cups of Aduki Beans
2 medium size carrots chopped
1/2 Butternut squash chopped
2 sticks of celery chopped
1 medium onion chopped
2 – 3 cloves of garlic (or to taste) chopped
Spices of your choice
Vegetable stock
Splash of olive oil
Fresh coriander; chopped fine
1 cup of chopped bean sprouts
Soak Aduki Beans in water overnight. Drain & rinse beans before covering with water and cooking until tender. Cook carrots and butternut squash inside a pan of water until tender (alternatively steam).
Lightly fry the garlic, chopped onion and celery in a splash of olive oil. Place all ingredients together in one pan and stir in vegetable stock and spices and reheat. Right at the end of cooking add coriander and bean sprouts before serving. To serve: Serve beans with some salad or fresh wholemeal bread
Notes: You can vary the recipe by using different vegetables of your choice. Adjust the consistency of this dish to your liking by adjusting how much fluid you use.
Varying the cooking times of your vegetables to suit – Eg: some people prefer well cooked vegetables whilst others prefer crunchy vegetables.
Aduki Bean Salad
175 g aduki beans, (6oz), soaked for 3-4 hrs. or overnight
1 portion stock cube, vegetable
1 teaspoon lemon juice, finely grated zest and juice of 1 lemon
2 tablespoon white wine vinegar, (or red)
3 tablespoon tomato puree
1 medium onion(s), red, sliced fine
225 g artichoke hearts, (8oz), canned, drained and halved
225 g pepper, (8oz) roast red peppers in brine, drained
20 small tomato(s), baby plum, halved
185 g tuna, can, in brine or water, drained
1 portion spinach, generous handful of baby spinach leaves, lamb’s lettuce or mixed salad leaves
1 pinch salt
1 teaspoon pepper, freshly ground black
1 teaspoon parsley, freshly chopped
Rinse and drain aduki beans then put them into a saucepan. Cover with boiling water. Next, add stock cube then stir to dissolve. Simmer it for 30 – 45 mins., until tender.
Meanwhile, mix together the lemon zest, lemon juice, vinegar and tomato puree in a large salad bowl. Add red onion and artichokes. Tear up the peppers into strips, then add to your bowl with the tomatoes and stir gently.
Rinse the cooked aduki beans under cold running water to cool. Drain well. Add to salad bowl with the tuna and spinach, lamb’s lettuce or mixed leaves. Season with salt and black pepper. Serve, sprinkled with chopped parsley.
Top Baked Bean Recipe You’ll Surely Love!
Almost everyone I know loves a great homemade baked bean dish. Most of the recipes uses a crockpot but in my own recipe, I don’t use it. I use the stovetop instead. It’s really great if you make this dish from scratch because they taste better and it’s the way it’s supposed to be.
You could eat this wonderful and hearty dish whether in summer during BBQ parties or even during the cold winter months.
Ingredients
1 lb dry small white beans, such as cannellini/navy beans (or 3 15-ounce cans of white beans)
2 whole cloves
1 onion, peeled and halved lengthwise
2 garlic cloves, peeled and smashed
1 bay leaf
1 tsp salt
1/4 c ketchup
1/4 c molasses
3 tbsps apple cider vinegar
1.5 tsps dry mustard powder
1/4 tsp Tabasco sauce (or cayenne pepper if you don’t have Tabasco)
1/4 tsp freshly ground black pepper
1 slice raw thick-cut bacon
5 slices cooked thick-cut bacon, chopped
1/4 red onion, finely chopped
If you are using canned beans, put beans inside a large pot and skip to step 4. Put dry beans inside a large pot. Cover with water by 2 inches and refrigerate overnight. Alternatively, bring beans to a boil, remove from heat & let cool for an hour.
Drain beans then rinse them. Add them to a large pot. Cover with 1 inch of water. Insert cloves into onion halves (so they can be easily found and discarded later), add to pot. Add garlic and bay leaf.
Heat to a simmer and allow to cook for 1 to 2 hours, until beans become tender. (Older beans will take longer to cook). Add boiling water to beans if they begin to look dry while cooking.
Remove onion, cloves, and bay leaf. Add 1 teaspoon of salt. Into a separate bowl, mix together the ketchup, molasses, vinegar, mustard powder, Tabasco sauce, and pepper. Add mixture to beans then stir to combine. Add one slice of raw bacon to the mix. Bring beans to a simmer. Simmer over low heat for 30-40 minutes until thick. Remove bacon slice (if desired). Add more salt to taste.
Serve hot, topped with chopped red onions and crumbled bacon. Serves 4.
You can be as creative as you want and make this dish your very own but just be sure that its main components will still be present in the dish. My family has always loved this dish when I prepare it for them so do try this recipe out.
You could also add in some cheese before you serve your beans & for sure, it’ll be a super hit with your friends and family. Have fun and enjoy this very delicious and homey recipe
Discover Boston’s Most Loved Baked Bean Recipe
Have you ever wondered why Boston is called Beantown? It is because beans that are slow-baked in molasses have been a favorite Boston dish since colonial days. Currently, this specialty dish continues to be one of New England’s most-love dishes. It’s wonderfully old-fashioned, yet healthy and easy. Here’s how you can make your own:
You will need the following:
2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tbsps molasses
2 tsps salt
1/4 tsp ground black pepper
1/4 tsp of dry yellow mustard
1/2 c ketchup
1 tbsp Worcestershire sauce
1/4 c brown sugar
Directions for cooking:
Wash beans and soak them cold tap water overnight. Using the same water the next morning, bring to a boil atop the stove. Simmer until beans turn tender. This would take approximately one to two hours. When beans turn tender, drain and reserve the liquid.
Note: They won’t be perfectly soft, but they will be almost soft.
Preheat oven to 325 degrees F (165 degrees C). Arrange the semi-cooked beans inside a 2 quart casserole dish or bean pot by starting with placing beans at the bottom of dish, then layering them with onion and bacon.
Using a saucepan, combine together salt, molasses, pepper, dry yellow mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Get the reserved bean water; pour in just enough to cover up the beans. Use the lid of your dish or you can also use aluminum foil. Bake for 3 to 4 hours in your preheated oven, until beans become tender.
Remove the lid about halfway through cooking. You can add more liquid if necessary to prevent the beans from getting too dry. This dish serves 6. Baked beans would taste extra delicious when served with Brownbread. Here’s a trouble-free Brownbread recipe that would complete your meal.
You will need:
1 c sifted rye flour
1 tsp of baking powder
1 tsp soda
1 tsp kosher salt
1 c cornmeal
1 c whole wheat flour
1 tsp cinnamon
1/2 tsp allspice
2 c buttermilk
1 c raisins
3/4 c dark molasses
Sift together flour, baking powder, soda, and salt; stir in cornmeal, whole wheat flour, cinnamon, and allspice. Add buttermilk, raisins, and dark molasses; beat well. Divide the batter among 4 greased and floured 16-ounce fruit or vegetable cans (make sure the labels have been removed). Cover tightly with aluminum foil.
Place the cans on a rack inside a deep kettle. Add boiling water, around 1 inch in depth(cans should not be resting in water). Cover and steam for 3 hours, adding more boiling water along the way as needed.
You will know that bread is done when it has risen almost to fill the can and it’s center has puffed slightly. (If center remains indented, steam for 15 minutes or so more).
Cool the bread for ten minutes. Remove bread from the can – this is best done by removing bottom of can and pushing bread out of can. Wrap and store overnight. Makes 4
Discover The Delicious Baked Beans For A Great Backyard BBQ!!
A typical American backyard barbecue is never complete without baked beans. Although, beans cook a long time — about the same amount of time it takes to prepare a good barbecue – this dish is very much wanted during these summer picnics. It’s popularity can be attributed to the simple steps of cooking and its health benefits as well.
Depending on who your guests are, we have two varieties of this special dish. Cook the second recipe if there are children who will be joining your barbeque. They will love the addition of hotdogs. Read on and we will show you how preparing baked beans is as easy as 1-2-3.
Baked Beans with Molasses
1 pound dried beans
4 strips thick-cut bacon
1 large yellow onion, chopped
1 c of your favorite beer
1/2 c molasses
1 tsp sweet paprika
2 tbsps brown light sugar
1 tbsp dry yellow mustard
2 tbsps sweet pickle relish
Salt to taste
Bring 2 quarts of water to a boil with a stockpot over high heat. Add the beans and cook for 5 minutes. Take out any residue from the surface. Remove from the heat and soak beans for one to two hours. Drain the beans and discard the liquid.
With an ovenproof skillet over low heat, cook the bacon just until it’s beginning to brown, about 4 minutes. Absorb the oil from bacon by placing it on paper towels, reserving the fat in pan. When the bacon is cool, chop it.
Preheat the oven – 250�F. Put the pan with the bacon drippings over medium-low heat and brown the onion. Cook until onion is golden (usually takes about 4 minutes). Add beer, 2 cups water, molasses, brown sugar, mustard, paprika, reserved bacon, and drained beans. Cover tightly with lid or aluminum foil and bake for 3 hours, stirring every hour.
Add the pickle relish and bake, uncovered, for 30 minutes. If the beans are tender and the sauce has thickened, take it out the oven. Season to taste with salt. If you don’t want to use dried beans, one can alternatively use a pound of canned beans. Rinse and drain the beans thoroughly and reduce the baking time to 1� hours.
Kid-friendly Baked Beans with Hotdogs
16 ounce can baked beans
8 ounces cooked pasta
4 hotdogs, sliced into 1/2″ pieces
8 ounce can of tomato sauce
2 tsps chili powder
1 c grated cheese
Preheat the oven – 350�F. Spray with cooking spray or wipe with oil a two quart baking dish. Mix together hotdogs, beans, pasta, tomato sauce and half of prepared grated cheese and pour onto the baking dish.
Top with the remaining cheese. Bake for 30 minutes. Serve.
Black Bean Corn & Cheddar Fritters Recipe
Ingredients:
Sour cream
Salsa
1/2 cup of oil (canola)
2 whole egg white
2 Tbsps of Jalapeno peppers (green); roasted & diced
3/4 cup of pepper (red); diced
2 Tbsps of cilantro (fresh); chopped finely
1/2 cup of corn kernels (frozen)
1 c of cheese (Cheddar, 4 ozs); shredded
1 cup of black beans; cooked
1 whole egg yolk
1/2 cup of milk
1/2 tsp of cumin; ground or 1/2 tsp of cayenne pepper
1/2 tsp of salt
1/2 tsp of baking powder
1/2 cup of flour (white, unbleached)
1/2 corn meal (yellow)
1 tsp of chili powder
Instructions:
To make batter, combine cornmeal, salt, flour, cayenne, powder (chili)and cumin. Whisk milk and yolk. Pour this to your flour mixture.
Add the Cheddar cheese, fresh cilantro, the red bell pepper, frozen kernels, and Jalapeno chilies. Using a different bowl, whisk egg (whites) ’til stiff. Fold this into your batter.
Prepare the frying gridle. Spoon a generous amount of your cornmeal batter. Fry ’till golden in color on both sides. Drain excess oil using paper napkins.
Serve right away salsa and sour cream. Perfect for five persons.
>> Black Bean Corn & Cheddar Fritters Recipe
Low-Fat Black Beans & Rice Recipe
Ingredients:
2 teaspoons of olive oil
1/2 cup of pepper (green); chopped
2 cup of rice (long-grained); cooked
1/2 teaspoon of cumin (ground)
1 cup of onion (chopped)
1/8 teaspoon of pepper (red & ground)
1/8 teaspoon of coriander (dried)
1 can of beans (black, 15 ozs)
3/4 cup of tomatoes; chopped
Instructions:
Saute oil, pepper as well as onions on moderate-high flame ’til tender. Add rice, ground cumin, ground pepper as well as dried coriander. Saute for 3 additional minutes. Pour the tomatoes and beans then cook for 3 additional minutes.
>> Low-Fat Black Beans & Rice Recipe
Mexican Baked Beans Recipe
Ingredients:
1/4 c of molasses
2 c of beans (white, dried)
1 tsp of garlic powder (substitute 2-3 cloves, minced)
1 tsp of cumin
1.5 Tbsps of chili (powder)
1 can of tomatoes (crushed, 29 ozs)
1 pc of onion; chopped
3 pcs of peppers (jalapeno); chopped
1 pc of pepper (green or red); chopped
Pepper and salt (to taste)
Water
Instructions:
Soak beans in water, overnight. The next day, drain and add water (fresh) to beans then boil and let simmer (1 hour).
Cook on low flame onion, peppers and garlic or the powder (oil not needed). Add molasses as well as tomatoes into pan and let it simmer (10 minutes), stirring from time to time.
Preheat oven (375 degrees F). Drain beans then set it on a dish (large). Pour over tomato mix then stir ’til well-mixed. Bake (3 hours), ’til beans become soft and mixture not soupy anymore. Good for 6 servings.
>> Mexican Baked Beans Recipe
Carribean Casserole Recipe
Ingredients:
1 pc of onion (medium); chopped coarsely
1 Tbsp of oil
1 can of tomatoes (stewed, 15 ozs)
1 can of beans (black, 16 ozs)
1 tsp of turmeric
1.5 c of rice (brown, instant)
1 tsp of oregano leaves
1/2 tsp of garlic (powder)
Instructions:
Cook the onion on oil ’til it is tender but not brown then add the beans including the liquid, tomatoes, turmeric, garlic (powder) and oregano. Let the ingredients boil and add rice then cover. Lower flame then let it simmer five minutes.
Afterwards, remove flame and allow mixture cool for five minutes before preparing it into six serving portions.
>> Carribean Casserole Recipe
Chili With Beans Recipe
Ingredients:
1 pack of beans (pinto)
1 c of onions; coarsely chopped
2 lbs of meat (chili, or use 4 lbs of lean sirloin beef; cubed 1/2″)
1 Tbsp of garlic powder
1 lb of sausage (turkey)
1 Tbsp of pepper (red cayenne)
1 tsp of oregano (dried)
2 Tbsp of cumin (ground)
2 cans of tomato sauce
1 Tbsp of oil (vegetable)
3 Tbsp of chili powder (new mexico or similar variety)
1 tsp of tobasco or Louisiana hot sauce
1/2 Tbsp of salt
1 can of jalapeno; chopped
Instructions:
Wash the beans using colander then soak for the night. Wash once again and put in huge pot then immerse in water approximately 1/2″ to 3/4″ on beans. Then let simmer ’til done (2 & 1/2 hours) with cover.
Brown chili meat then place it in saucepan. If you use beans instead of sirloin, then brown meat one pound each moment, on nonstick skillet, then put meat on large pot.
Pour the all the ingredients with additional 1 can (12-ounce) tomato sauce as well as 1 or 2 cans (10-ounce)stock beef (fat-skimmed). Mix then simmer with cover (1 hour).
If beans get cooked, add mixture in saucepan into pot then simmer about 30-45 minutes. This recipe makes 4 serving portions.
>> Chili With Beans Recipe
Beans With Tomatoes Recipe
Ingredients:
2 lbs of whole beans (green)
2 Tbsps of oil
2-1/2 tsp of salt
1/4 tsp of garlic powder
1/8 tsp of pepper (black)
1/3 c of tomato sauce
1 pc of pimiento; cut into thin slices (strips)
2 tsp of paprika
Instructions:
Cook the beans with enough water covering the beans, with two teaspoons of salt till half cooked then drain.
Heat skillet and add oil, saute half cooked beans with the garlic (powder) for three minutes then add black pepper, tomato sauce, and paprika. Heat thoroughly.
Garnish strips of pimiento.
>> Beans With Tomatoes Recipe
Chili Bean Salad Recipe
Ingredients:
1 can of beans (kidney, 16 ozs); rinsed and drained
1/4 tsp of cumin (ground)
1/2 c of onions; chopped finely
1/4 tsp of garlic (powder)
1/2 c of peppers (bell, green); chopped finely
1/4 c of yogurt (nonfat)
1 tsp of chili powder
Salt (to taste)
Instructions:
Combine and mix very well bell peppers, beans and onions on huge bowl. In smaller bowl, mix spices and yogurt then add this to beans bowl while mixing ’til blended. Blend the flavors by chilling for hours. Stir prior to serving. Recipe is good for 4 serving portions.
>> Chili Bean Salad Recipe
Bountiful Black Bean Soup Recipe
Ingredients:
1 pc of lemon (large); thinly-sliced
1/4 tsp of pepper (black); ground
1/4 c of lime juice
1 lb of black beans (dried)
Zest from 1 big lemon
2 pcs of onions (large); chopped finely
1 lb of carrots; skins removed & cut into cubes
Bunch of celery leaves; minced
Salt
4 qts of chicken broth
Instructions:
Put beans inside deep kitchen pot. Cover with water in order to soak all beans. Boil for five minutes then remove from fire. Drain.
Using a different kitchen pot, mix all the beans with the broth, carrots, celery and onions. Place in the zest of one lemon. Boil then lower down heat then simmer lid off until beans become tender.
Using a spoon that is slotted, scoop the bean mix through a blender then blitz to make a puree. Return puree into the kitchen pot and re-heat.
Season with pepper. Add more salt. Add the lemon juice. Pour onto serving cups. Good for three persons.
>> Bountiful Black Bean Soup Recipe
Black Bean Chili Recipe
Ingredients:
1 c of sour cream
1 pc of onion (red); chopped
A bunch of cilantro leaves (fresh); chopped
1/2 c of red wine (dry)
2 c of black beans; pre-cooked
Freshly cracked black pepper
Salt
A dash of pepper (cayenne)
2 Tbsps of cumin; ground
2 pcs of onions (large); diced
2 pcs of Jalapeno peppers; cut up into small cubes
3 Tbsps of veggie oil
4 pcs of garlic; finely chopped
1 lb of beef; cubed (1 inch)
2 lbs of pork (butt); de-bonned
1 can of tomatoes (whole, 28oz); set aside the syrup
Instructions:
Place oil inside a prepared Dutch oven on medium heat. Saute the peppers (bell), garlic, plus onions until onions are clear and peppers are tender (about fourteen minutes). Transfer sauteed ingredients in another bowl making use of a spoon that is slotted.
Cook the pork and beef ’till these are not pinkish in color anymore (about eight to ten minutes). Place the sauteed mixture back in the Dutch oven and add the tomatoes.
Season the dish with hot chili powder, salt and cumin. Next add in the cayenne and chilies. Cover pan then simmer for an hour more ’till pork and beef are tender. At this time, add red wine and beans.
Cook uncovered for twenty five more minutes ’till chili thickens. Prepare cilantro, sour-cream, onions, cheese and cilantro inside different bowls. Serves eight persons.
>> Black Bean Chili #15 Recipe
Monk’s Beans Recipe
Ingredients:
2 cloves (or more) of garlic; to taste
4 cans of beans (black, undrained)
1 pc of onion (large); chopped finely
2 Tbsps of peppercorns (green, in brine)
2 tsps of cumin (ground)
2 cans of tomatoes (whole); undrained
Instructions:
Cook the onions and tomatoes in a crock pot in low setting for 24 hours, ’til onion becomes done. Drop in the garlic, peppercorns as well as cumin half-an-hour prior to serving. Good for 8 servings.
>> Monk’s Beans Recipe
Black Bean Relish Recipe
Ingredients:
3/4 tsp of salt
Freshly cracked black pepper
1 pc of Serrano pepper (or Jalapeno); diced finely & seeded
1 tsp of cumin powder
2 Tbsps of honey
2 Tbsps of fresh lemon juice
1 c of bell pepper (green, red and yellow); diced
1 can of black beans (15 oz); cooked
Instructions:
Thoroughly clean black beans. Transfer to one medium sized bowl. Mix in one-third cup of each bell peppers.
Whisk up honey and the lemon juice. Pour into the bean mix. Season with cumin, salt, pepper and chili. Toss evenly.
Cover with cling wrap and put in the fridge (about 24 hours), but making sure to mix every now and then. Can yield three cups.
>> Black Bean Relish Recipe
Indian Char Flavoured Potatoes & Green Beans Recipe
Ingredients:
5 pcs of tomatoes (medium); cubed
2 pcs of tomatoes (medium); chopped
2.5 c of green (1.5″ pieces)
2 pcs of red chili (dried, whole)
1 Tbsp of basil
4 sprigs of coriander (fresh)
1/8 tsp of asafetida
1/2 tsp of turmeric
1 dash of pepper (black)
1 tsp of salt
2 & 2/3 c of water
6 Tbsp of ghee
Instructions:
In this order, place everything in heavy large pot: 2 pcs of chopped tomatoes, 5 pcs of cubed tomatoes, 2.5 c of green, 1 Tbsp of basil, 2 pcs of chilies, 4 sprigs of coriander, 1/2 tsp of turmeric, 1/8 tsp of asafetida, 1 tsp of salt, 1 dash of pepper, 6 Tbsp of ghee and 2 & 2/3 c of water.
Let mixture boil on medium fire then lower heat and let boil 5 more minutes. Lower flame further to slowly boil 20-25 mins, half-covered. Add water if it is evaporating fast.
To end up cooking procedure, increase heat very high then quickly free, avoiding stirring. This will let the food form a crust and start charring. Then remove flame and let it stand with a cover (5 minutes). Remove chilies before serving.
>> Indian Char Flavoured Potatoes & Green Beans Recipe
Black Beans & Rice Recipe
Ingredients:
1 ham hock; take out fat
2 tsps of olive oil
2 c of rice (brown); cooked
1 pc of pepper (green); diced
1/2 c of vinegar
1 tsp of garlic; minced
3 pcs of Laurel leaves
1 large onion; chopped
1 tsp of oregano
1 lb of black beans
Instructions:
Clean beans. Soak in water for twenty four hours. In a frying pan, saute onion, pepper and garlic until onions are clear.
Mix in hock, black beans, green pepper and laurel leaves. When cooked, discard the hock and leaves. Season with salt to taste. Add vinegar if desired.
Serve on top of hot rice.
>> Black Beans & Rice Recipe
Black Beans; Southwestern Recipe
Ingredients:
1 pc of orange; halved
1 tsp of vinegar (white)
2 stalks of celery; chopped
1/4 tsp of pepper
3 c of water (broth)
1 Laurel leaf
1 c black beans; dried
1 pc of tomato; diced
1 pc of pepper (green); diced
2 cloves of garlic; minced
Instructions:
Saute onions, peppers, tomato and garlic. Add broth, Laurel leaves and ground black pepper. Let boil. Lower down heat.
Add the beans and simmer mixture for two minutes. Take off from heat and cover for an hour. Add the vinegar, celery , orange then cook again for three hours ’till beans become soft.
Take out leaves and orange. Mash some of the beans to make mixture thick. Perfect for 6 persons.
>> Black Beans; Southwestern Recipe
Mom’s Best Vegan Baked Beans Recipe
Ingredients:
4 c of water
2 c of onions; chopped
2 tbs of vinegar (apple cider)
1/4 tsp of cinnamon (ground)
1/4 tsp of nutmeg
1/2 c of molasses
1/4 tsp of pepper
1 tsp of dry mustard
32 ozs of tomato sauce
1/8 tsp of allspice
1 lb of beans (navy, dried, uncooked)
1 clove of garlic; freshly peeled
4 leaves of bay
Instructions:
Wash and drain the beans. Except the tomato sauce, mix all other ingredients with beans. Cover and refrigerate (24 hours).
Set mixture into large microwaveable pot then add some tomato sauce and boil on medium flame. Lower heat, cover and let it simmer for 45 minutes, stirring occasionally.
Preheat the oven (300 degrees F). Put the covered pot inside the oven then bake (4 hours). Check the beans once every 1/2 an hour, add water or stir as necessary. If the beans get cooked, take away from the oven then prepare to serve. Good for 10 servings.
>> Mom’s Best Vegan Baked Beans Recipe
Natchitoches Baked Beans Recipe
Ingredients:
1 pc. of onion (large)
1 pc of pepper (green)
1/4 tsp of khup
1/4 tsp of worcestershire
2 tbs of sugar (brown)
2 tbs of honey
1/8 lb of ham (chopped)
A dash of hot sauce (Louisiana-style)
A can of pork & beans (Campbell’s)
Ingredients:
Saute peppers and onion with khup, then add the honey, sugar, Worcestershire, ham and sauce (hot). Do not stir a lot. Occasionally stir on low-set flame ’til liquid becomes absorbed then let it stand and reheat in microwave. Good for 8 servings
>> Natchitoches Baked Beans Recipe
Bean Stew Recipe
Ingredients:
1/2 c of olive oil
500 g of chopped tomatoes
2 pcs of onions; minced
2 lbs of runner; trimmed then sliced
4 cloves of garlic; minced
1 Tbsp of sugar (white)
1 tsp of basil (fresh)
1 tsp of salt
2 c of stock (chicken)
1/2 tsp of pepper (black)
Instructions:
Heat olive oil on the pot and fry onions until almost soft then add in garlic. Add runner, tomatoes, sugar, salt, black pepper, and basil.
Mix well and fry them for five minutes then add chicken stock. Let it simmer until beans have softened.
>> Bean Stew Recipe
Black Bean Salad With Oranges Recipe
Ingredients
2 pcs of oranges; skins removed & quartered
1 Tbsp of cilantro
1 pc of pepper (Jalapeno); chopped finely
2 c of black beans; cooked
1/2 c of olive oil
Freshly squeezed lemon juice from 4 pcs of lemon
2 Tbsps of coriander leaves
1 tsp of cumin powder
1/2 pc of pepper (red); cut into small cubes
1/2 pc of pepper (yellow); diced
Instructions
Combine red and yellow peppers, coriander, cilantro, lemon juice, cumin, Jalapeno and olive oil. Mix thoroughly. Toss in the oranges and beans.
Season with pepper and salt to desired taste. Makes four servings.
>> Black Bean Salad With Oranges Recipe
Paul’s Sacramento Black Bean Soup Recipe
Ingredients:
1/3 c of cream (for whipping)
2/3 c of dairy cream (sour)
1 c of onion; coarsely chopped
1 pc of bell pepper (red); chopped
4 cls of garlic; chopped finely
2 Tbsps of oil (vegetable)
1 lb of beans (black); dried
6 c of chicken stock
2 c of ham (smoked, cooked); cubed
1/2 tsp of celery seeds
2 Tbsps of Chile (new Mexico); ground
1 Tbsps of oregano leaves; dried
2 Tbsps of cumin (ground)
28 ozs of tomatoes (whole); undrained
1 pc of chipotle chile (canned in adobo sauce)
1 c of celery, chopped
Instructions:
In a Dutch oven (4-quart), saute in vegetable oil the onions, garlic and celery ’til onion softens. Mix in the black beans, ham, chicken stock, chile (new mexico), celery seed, oregano leaves, cumin, tomatoes and chipotle. Bring to a boil and let it boil (2 minutes). Minimize heat. Let it simmer (2.5 hours) ’til beans become soft.
Put about 1/4 soup mixture in a blender then blend ’til smooth and repeat process with the rest of soup mixture. Serve soup with Creme Fraiche (quick) and pepper (bell).
To create Creme Fraiche, slowly beat cream (whipping) into cream (sour) ’til well-blended. Refrigerate and consume within 2 days.
>> Paul’s Sacramento Black Bean Soup Recipe
New Orleans Red Beans & Rice Recipe
Ingredients:
1/2 pound of pork (salt)
1 pound of beans (kidney, red); dried
1 piece of bay leaf
4 Tbsps of celery; chopped
1/4 teaspoon of thyme
2 cloves of garlic; coarsely chopped
4 cups of stock (beef or ham)
1 tsp of salt
4 dashes of sauce (Tabasco)
1 piece of onion; coarsely chopped
3 cups of rice
Instructions:
Drain kidney beans after soaking it in water overnight. Cook pork in Dutch oven until brown. Saute in 3 mins after putting in garlic, onions, as well as celery.
Put in kidney beans stock as well as Tabasco, salt, bay leaf and thyme. Cook over low heat (3 hours), adding water if necessary, ’til beans become soft.
Crush at least a cup of the kidney beans into paste. Mix back the paste with the beans, blend together until mixture becomes thick then serve on top of steaming rice.This recipe makes 6 serving portions.
>> New Orleans Red Beans & Rice Recipe
Kathy Pitts’ Frijoles Refritos Recipe
Ingredients:
2 c of beans; (well-washed, picked-over)
1 pc of onion (large); chopped finely
1 pc of chili pepper (red, small, dried); crushed
1 tsp of cumin (ground)
6 c of ham broth or water
1 Tbsp of oregano
Drippings/lard (for frying)
Cheese (mild cheddar); grated
Cheese (garnish, optional)
Instructions:
Place and boil ingredients inside pot that is deep. Remove fire, cover then let beans sit 1 hour. Boil beans again, then lower flame and let simmer ’til tender; for taste, add salt. Cooking duration depends on beans used, bean’s age, and water’s mineral.
In shallow yet large pan, let 3 Tbsps of lard/drippings dissolve. Then add 1 c of beans with cooking liquid to fat then mash it to become puree.
Keep on pouring liquid and beans with additional fat if needed then continue mashing ’til you use every beans. Serving of beans can be as is, as tortillas filling, or decorated with cheese (shredded).
>> Kathy Pitts’ Frijoles Refritos Recipe
Back-Of-The-Stove Baked Beans Recipe
Ingredients:
5 pcs of bacon
2 c of beans (white); rinsed then drained
1/2 c of molasses
1 pc of onion (large); diced
1 c of broth (chicken)
1/4 c of sugar (brown)
1/4 c of tomato paste
1/2 tsp of salt
1-1/2 tsp of mustard (prepared, dried)
1/2 tsp of black pepper (freshly ground)
Instructions:
Cook the bacon until crispy. Place on paper towel to absorb excess oil then discard oil from the pan but leave a tablespoon on it.
Set heat on medium then add the onion. Stir till limp and slightly brown or about two mins.
Add broth, paste (tomato), sugar, molasses, mustard, pepper, and salt. Stir thoroughly until well incorporated. Cover the saucepan and cook beans for forty-five minutes over gentle heat.
When done, chop the bacons finely and add into the beans. Serve while hot.
>> Back-Of-The-Stove Baked Beans Recipe
Cannellini Beans With Italian Sausage Recipe
Ingredients:
Salt
Pepper
2 cans of cannellini beans (16 ozs. each); cleaned, washed & drained
1 can of tomatoes (Italian plum); drained & chopped roughly
1 Tbsp of sage (fresh); minced
4 cloves of garlic; minced
3 sausages (Italian, sweet)
3 sausages (Italian, spicy)
1 Tbsps of olive oil
Instructions:
Using a non stick gridle, saute sausages. Remove unwanted fat drippings. Saute the garlic then the sage. Remove from heat.
Cut sausages about one inch thick pieces. Mix in beans then tomatoes. Return back to pan. Simmer ’till well done about fifteen minutes. Season with salt.
Perfect for six.
>> Cannellini Beans With Italian Sausage Recipe
A Cauldron Of Beans Recipe
Ingredients:
1 pc of zucchini (medium); diced finely
1 pc of carrot (medium); diced finely
1 pc of potato; diced finely
1 c of water
15 oz of black beans (2 cans)
3 pcs of tofu dogs; cut up
1/4 c of catsup
Instructions:
Place carrot, potato, and zucchini inside a saucepan; add water then cook over moderate heat for ten mins or till vegetables soften.
Add the tofu and the catsup then continue cooking for fifteen mins or till heated thoroughly.
>> A Cauldron Of Beans Recipe
Best Pinto Bean Soup Recipe
Ingredients:
Beans
2 pcs of ham slices; diced
3 c of pinto beans (dry rose brand)
1 c of onions; diced
1 c of celery; diced
1 canned soup (tomato)
Tomato sauce (1 can)
Instructions:
Cook the beans and ham then add celery, onions, tomato soup and sauce. Gradually add more water if needed. Add vegetables and season with salt and pepper.
>> Best Pinto Bean Soup Recipe
Cajun Red Beans & Rice Recipe
Ingredients:
1 pc of scallions; minced
4 c of rice (brown); cooked
2 Tbsps of miso (red)
1 tsp of salt
1 c of bell pepper (green); diced
3/4 c of parsley (fresh); minced
3 cloves of garlic
1/2 tsp of thyme
1.5 c onions; diced
2 pcs of Laurel leaves
2 c of beans (red, kidney shaped)
Instructions:
Clean beans. Cook with Laurel leaves (in about five cups of water) for an hour or so, ’till they are tender.
Mix in the herbs and spices, bell pepper, and salt then simmer it for twenty minutes. Mix in the miso and simmer five minutes more.
Discard the leaves, and then serve on top of cooked rice. Top with green onions.
>> Cajun Red Beans & Rice Recipe
Black Bean Pesto Recipe
Ingredients:
Salt
Freshly cracked black pepper
A bunch of coriander (fresh)
2 cloves of garlic
2 pcs of peppers (Jalapeno); seeded
1 pc of ham hock (fresh from the butcher)
1 pc of Laurel leaf (bay leaf)
1 c of water
Black beans (8 oz); dried
Instructions:
Firstly, clean the black beans completely. After this, put all beans inside a deep kitchen pot.
Next add the ham hock, water, Jalapeno, garlic, the Laurel leaf, and coriander. Boil the mixture and then lower down heat. Simmer, lid-off, for an hour and 30 minutes.
Afterwards, turn off heat then remove the hock and Laurel leaf from your mixture. Discard. Through a sieve, or colander, sieve the mixture so that the mixture is separated from its broth. Place all bean batter in a blender and blitz.
While doing so, make sure to pour down little amounts of broth inside the blender to get a velvety, even thick consistency (about 1 cup). Season with pepper and salt.
You can place pesto in a Tupperware and place inside the fridge for future use. Pesto should keep for up to three days.
Just pop inside the microwave if you wish to serve it hot. Perfect for nachos, tortillas and fajitas. Include sour cream; then garnish with cilantro if desired.
>> Black Bean Pesto Recipe
Black Beans Broth Recipe
Ingredients:
1/2 kilo of black beans; dry
2 pcs of onions
2 liters of water
4 epazote leaves
Instructions:
Clean beans. Soak in water overnight. Discard water.
Using a deep kitchen pot, boil beans until tender (about two hours). Put in the epazote, salt and onion. Pour more water should you desire.
When beans become tender, pan fry using some oil. Place in more onions. You may mush up some beans to get a thick paste. Pour some water for soupy texture. Cook twenty minutes more.
Makes one dish.
>> Black Beans Broth Recipe
Black Bean Chili With Ham & Corn Recipe
Ingredients:
2 pcs of onions; finely-chopped
Grated cheese (Monterey Jack, 1/2 oz)
1/2 loaf of bread (sourdough)
Salt
Pepper
Ham (honey roasted, 4 oz); diced
1 c of broccoli
1 c of chicken bouillabaise (fat-free)
1 Tbsp of tomato (paste)
1 tsp of cumin (ground)
1.5 Tbsp of chili powder
1 c of corn kernels (frozen)
1 pc of tomato; cut in half
1 can of black beans (16 oz); cleaned & drained
1 pc of red pepper; finely-chopped
1 tsp of olive oil
Instructions:
Preset oven (350 degrees F). Using a deep non-stick pan, saute onions, red bell pepper and garlic. When onions are clear, add in the black beans, corn, tomatoes, chili-powder then season with cumin.
Using another bowl combine the chicken bouillabaisse and the tomato paste and add into your chili mix. Cook, covered for about ten minutes. After ten minutes, mix in the ham.
Add the broccoli then cook five minutes more. Season with pepper and salt. Pop bread inside the oven until toasted. Serve this with your chili and garnish with Monterey Jack and onions on top.
Perfect for two persons.
>> Black Bean Chili With Ham & Corn Recipe
Bean & Bacon Soup Recipe
Ingredients:
2 c of pinto beans (washed then dried)
1/2 tsp of pepper
1 tsp of salt
4 pcs of bacon strips; squared
4 pcs of carrots; diced
4 stalks of celery; sliced
1/2 tsp of dried thyme
1 clove of garlic; minced
1 pc of onion; minced
2 Tbsps of olive oil
4 ozs tomato paste (1 can)
1 Tbsp of wine vinegar
Instructions:
Place pinto beans in a large saucepan with water (6 to 8 cups); let it boil. Once water has boiled, reduce the heat and cover saucepan.
Let it boil slowly and simmer for an hour. Stir every fifteen mins until done, don’t forget to cover saucepan while waiting for it to cook.
When done, heat pan and place oil. Saute celery, onion & bacon for ten mins. Add onto beans and mix. Add in carrots, (tomato) paste, and thyme.
Simmer for an hour or till beans soften or tendered, do not cover while simmering. Mash beans slightly then season with pepper, salt, and vinegar. Serve.
>> Bean & Bacon Soup Recipe
Brown Rice & Black Beans Mardi Recipe
Ingredients:
2 and 1/4 cup of rice (brown); cooked
3 garlic cloves; minced
1/2 teaspoon of cumin; ground
1.5 cup of salsa
1 piece of pepper; minced
1 onion; diced
2 tablespoons of butter or margarine
2 cans of black beans (or pinto); cooked & drained
1 and 3/4 cups of hot water
Instructions:
Prepare rice according to package directons. Using a broad gridle, saute onion, peppers and garlic using the butter. Mix in the cooked rice. Season with salsa as well as the cumin. Leave on heat for twenty minutes or so.
>> Brown Rice & Black Beans Mardi Recipe
New Baked Beans Recipe
Ingredients:
3 cans of beans (pork or kidney)
1/2 pc of onion; diced
1/2 c of sugar (brown)
1 pc of bell pepper; cut into small cubes
1.5 c of salsa
1 tsp of mustard (powder)
1 tbs of Worcestershire
1 lb of turkey (ground); cooked
Instructions:
Preheat the oven (350 degree F). Crumble then cook the turkey, and mix all other ingredients using a dish for baking. Cook for an hour, ’til it is done. Good for 1 serving
>> New Baked Beans Recipe
Black Bean Fiesta Recipe
Ingredients:
Salt
Pepper
2 pcs of peppers (Jalapeno); diced & seeded
1.5 c of corn kernels; boiled
1 pc of onion (red); diced
2 pcs of red bell peppers (medium sized); diced
4 c of black beans (cooked)
1 tsp of cumin; ground
1/4 c of cilantro; chopped finely
6 Tbsp of lemon juice (freshly squeezed)
1/2 c of olive oil
Instructions:
Using a dipping dish, combine oil, lemon juice, cilantro, cumin, bell peppers, onions, corn kernels, Jalapeno peppers and the black beans. Mix well.
Season with salt and ground black pepper. Top with more cilantro and salt as needed. Serves eight persons.
>> Black Bean Fiesta Recipe
All-Day Beans Recipe
Ingredients:
2 c of pinto beans (dried)
6 c of water (at room temperature)
1 pc of onion (medium); sliced thinly
6 pcs of bouillon cubes (beef or one pc of chicken)
2 tsps of chili (red, dried); crushed
2 tsps of garlic
2 ozs of lean pork
Salt (to taste)
Instructions:
Wash the beans; remove the blemished ones. Place water inside a saucepan; boil. Place the beans inside then cook for two mins.
Turn the heat off, cover then soak for an hour. Put garlic, onion, bouillon, chilies, and pork then boil above medium-high heat.
Once it has boiled, reduce the heat into low then let it simmer for five and a half hours, covered tightly or till tender; you can add more water when necessary. You can also add salt to taste.
>> All-Day Beans Recipe
Bbq Beans Recipe
Ingredients:
1 pc of chopped onion (large)
1 pc of chopped bell pepper (large)
1 clove of crushed garlic
1-1/2 tsp of mustard (dry, Coleman’s)
1-1/2 tsp of chili powder
1 c of tomato sauce
1/2 tsp of dried turmeric
1/2 tsp of apple cider vinegar
1-1/2 Tbsps of molasses
1/4 tsp of hot sauce (Tabasco)
1/2 tsp of cumin
4 c of cooked beans
Instructions:
Heat onion, garlic, and pepper with 1/4 cup of water at about five mins. Add chili, mustard, turmeric, and cumin; mix them well. Add tomato sauce, molasses, vinegar, Tabasco, and beans.
Cook above gentle heat till thoroughly heated, or for fifteen mins.
Ideal for buns like sloppy joes, picnic sandwiches, or toppings for rice. Can be used either cold or hot.
>> Bbq Beans Recipe
Serbian Bean Soup Recipe
Ingredients:
1 lb of beans (cannelli or navy; dried, white)
1 pc of carrot (large); scraped & sliced
5-6 pcs of peppercorns (whole)
1 lb of kielbasa; sliced thickly
2 Tbsps of olive oil
2 pcs of onions; coarsely chopped
2 Tbsps of flour
1/2 Tbsps of salt
1 tsp of paprika
3 pcs of bay leaves
3 cls of garlic; coarsely minced
2 Tbsps of parsley; chopped
2 Tbsps of tomato (paste)
Instructions:
Clean beans from grits or chaff then wash them two times using water (cold). In huge saucepan, cover beans under 1″ to 2″ deep of water. Let water boil then lower the flame. Let it simmer (1/2 half).
Turn flame off and put water (cold) in saucepan so that beans is submerged in 3″ deep in water. Let beans settle for 1-2 minutes then drain. Add water (fresh) then let it boil; reduce flame and let simmer.
Combine beans with the carrot, paste of tomato, parsley, bay leaves, garlic, onion as well as peppercorn. Simmer slowly on very low-set flame (1.5 or 2 hours) ’til beans become tender.
After cooking for 45 mins., put in kielbasa. About 15 minutes prior to serving, put 1/2 Tbsps of salt to mixture. In separate pan, stir paprika in hot oil then immediately add flour.
Then mix well, creating paste (thin). Add paste to soup mixing constantly. Simmer (5 minutes) ’til soup thickens.
>> Serbian Bean Soup Recipe
Beans & Eggs Recipe
Ingredients:
4 ozs of sausage links; diced
1/4 c of onion; chopped
1-2/3 c of beans
2 Tbsps of veggie oil
1/4 c of water
1/4 tsp of salt
1/8 tsp of pepper
1/4 c of catsup
1 tsp of Worcestershire
6 pcs of eggs; boiled
1/4 tsp of basil; crushed
Optional:
1 pc of avocado; sliced
1 pc of orange; peeled then sliced
Instructions:
Cook the sausage until brown and set aside; Heat oil in a pan then saute the onion then add catsup, sausage, seasonings, and water. Let it simmer for twenty minutes, covered.
Arrange the bean mixture on a platter; place the eggs, orange, and avocado on the side.
>> Beans & Eggs Recipe
New England Style Baked Beans Recipe
Ingredients:
1 & 1/2 lbs of beans (navy, dry)
1 lb of ham hocks (or ham, smoked or 1/2 lb salt pork, cubed)
1/2 c of onion (chopped)
1/2 c of sugar (brown); packed
1/2 c of syrup (maple)
1 tsp of mustard (dry)
1 tsp of salt
Ingredients:
Wash the beans and add them to water, which is three times its volume, and boil 10 mins. Lower the heat then cook for 30 mins. Let it stand in about 1 & 1/2 hrs, ’til beans become tender, then drain.
Place the beans in crockpot combined with 1 c water. Add the rest of the ingredients and mix it thoroughly. Cover the pot then cook for 10-12 hrs on low-set heat, or cook for 4-5 hrs on high heat.
Stir occasionally. Remove the bone from the ham then return the ham to the pot. Good for 8 servings. If you want beans that are thicker, uncover the pot. Afterward, turn heat to high heat for the rest of the cooking time.
>> New England Style Baked Beans Recipe
Anasazi Beans With Juniper Recipe
Ingredients:
2 cup dried anasazi (or pinto beans)
8 juniper berries
10 coriander seeds
1 small onion
1 tablespoon sunflower seed or light olive oil
1 teaspoon ground red chili (optional)
1 teaspoon dried or greek oregano
2 1/2 quart water
1 salt
Instructions:
Rinse the berries and cover with water (cold); set aside overnight. Bruise cilantro seeds with berries on mortar then dice onion finely.
Heat oil inside a medium-sized saucepan; add berries, cilantro seeds, onion, oregano, and chile. Cook over moderate heat at 3-4 mins; stir frequently.
Drain beans then add onto the saucepan together with clean water; let it boil. Once boiling, reduce heat; allow to simmer.
Continue simmering for forty mins; season salt if desired then continue to cook till beans have tendered enough to your liking. If cooked already, try to check seasoning.
To serve place beans on bowl together with broth.
>> Anasazi Beans With Juniper Recipe
Black Bean Quesadillas Recipe
Ingredients:
4 Tbsps of salsa (spicy)
1 bunch of spinach; diced finely
4 oz of cheese (Jalapeno Jack); grated
6 pcs of tortillas (whole wheat)
12 pc of olives (black); pitted & cut into strips
3 Tbsps of cilantro; chopped
1/4 c of tomato; chopped
1 can of black beans (15oz); drained
Instructions:
Mash up the black beans. Add the tomato, olives and cilantro. Smear smoothly onto prepared four tortillas.
Cover with grated cheese and spinach. Dollop a generous amount of salsa. Place remainder of tortillas on top.
Place in a baking tray and pop in the oven for twelve minutes, 350 degrees F. Slice into serving pieces and serve with more salsa on the side. Good for four people.
>> Black Bean Quesadillas Recipe
Black Bean Soup With Rum Recipe
Ingredients:
1 pc of lemon; sliced
1 parsley (fresh); chopped
Freshly-squeezed lemon juice
1 egg (hard-boiled); sliced into thin slivers
1/3 c of rum (dark)
6 c of broth (beef)
2 c of beans (black); dried
1 pc of ham hock
3 Tbsps of butter; unsalted
1 pc of Laurel leaf
Bunch of thyme (fresh)
Bunch of parsley (fresh)
1 c of celery; chopped
2 c of onions; chopped
Instructions:
Place beans inside a basin with cool water. Leave overnight to soften. Drain beans prior to cooking.
Using a large kitchen pot, saute celery, parsley, thyme, onion and Laurel leaf using butter, about ten minutes.
Next place the hock, beans, broth and water inside the pot. Season with pepper, as well as salt. Let boil then simmer lid off for three more hours.
At this point you can take away the bay leaves and hock. Remove mixture from heat. Spoon beans into a processor and blitz into a smooth velvety mixture.
Return beans into the pot. Add the rum, lime juice, pepper plus salt to your taste. Serve with eggs and parsley on the side. Yields seven cups.
>> Black Bean Soup With Rum Recipe
Marinated Bean Salad Recipe
Ingredients:
For the Marinade:
1 c of sugar (brown)
2/3 c of oil
1 c of vinegar
2 tsp of salt
2 cloves of garlic; minced
1 tsp of pepper
For the Salad:
1 can of beans (yellow, 14 ozs)
1 can of beans (green, 14 ozs)
1 can of beans (lima, 14 ozs)
1 can of beans (kidney, 19 ozs)
1 can of peas (chick, 19 ozs)
1 pc of pepper (green); cut finely
1 pc of pepper (red); cut finely
1 pc of onion (Spanish)
Instructions:
Combine all items for marinade then shake them well. Drop the beans (drained), peppers and onion into marinade. Refrigerate for 1 or 2 days before consuming. Good for 1 serving.
>> Marinated Bean Salad Recipe
Beans Cooked In A Pot-style Recipe
Ingredients:
1 lb of beans (black, pink, turtle, or pin)
10 c of water (hot)
1/4 c of onion (white); sliced roughly
2 Tbsps of lard
2 sprigs of epazote (large, only if using black beans)
1 Tbsp of salt
Instructions:
Rinse pinto beans then check for any impurities and discard them. Place them on a pot then cover with water (hot). Add lard then onion then let it boil.
When almost boiling, reduce the heat and allow to simmer gently for two and a half hours (three hours if beans used are black) till they tender, with pot covered. Never stir while simmering.
Add salt, (add epazote if needed) continue simmering for half an hour. Set it aside (preferably till next day).
>> Beans Cooked In A Pot-style Recipe
Bean & Pasta Soup Recipe
Ingredients:
2 pkgs of vegetable broth (low sodium, instant)
1 sachet of seasoning mix (low sodium)
1-1/2 c of water (hot)
1 c of stewed tomatoes (canned, low sodium)
4-1/2 oz of macaroni shell pasta (uncooked, small)
14-1/2 oz of kidney beans (red, canned); rinsed then drained
1 c of spinach (frozen); thawed then chopped
3/4 oz of cheese (parmesan); grated
1/2 tsp of oregano (fresh)
1/2 tsp of basil (fresh)
Instructions:
Dissolve broth and seasoning mix with hot water in saucepan. Add canned tomatoes then cook above moderate heat till it boils.
Add macaroni pasta; cook. After seven mins, add basil, spinach, and oregano then stir. Continue cooking for 5-7 minutes till macaroni has cooked.
Gradually add water if soup has thickened very much. Add salt or pepper to taste. To make plating, place soup on a bowl then sprinkle over Parmesan.
>> Bean & Pasta Soup Recipe
Broad Bean & Vegetable Soup – Shawrbat Food Recipe
Ingredients:
8 c of water
1 tsp of pepper
1/2 c coriander; chopped
1 tsp of cumin
1 pc of carrot; cut into cubes
2 pcs of tomatoes; diced
1 pepper; minced
4 garlic cloves
2 pcs of onions; diced
2 c of broad beans; soaked overnight
2 Tbsps of olive oil
Instructions:
Saute garlic, onions plus the hot sauce. Add the beans and the rest of the ingredients. Let boil. Cook on moderate heat until beans become tender. Season wiith salt pepper.
Note: Fava beans- an also be used instead. Perfect for eight persons.
>> Broad Bean & Vegetable Soup – Shawrbat Food Recipe
Chilied Red Bean Dip Recipe
Ingredients:
2 Tbsp of oil (corn)
1 clove of garlic; mashed
1 pc of onion; chopped finely
1 pc of chili (green, fresh); seeded and chopped finely
1 tsp of hot chili (powder)
1 can of beans (red kidney, 15 oz )
1/2 c of cheese (cheddar); shredded
Salt
Slivers of chilies (green and red, fresh)
Sprig of parsley (fresh, optional)
Chips of tortilla
Instructions:
Heat the oil on skillet and add the chili powder, chili (green), onion and garlic then cook slowly (4 minutes). Drain and reserve the kidney juice.
Set aside 3Tbsps of the beans then process the remainder using the blender (food processor) or blender to puree. Pour onion mix then put 2 Tbsps of the bean juice, mixing well.
Add the cheese and beans, then cook slowly (2 minutes), stirring ’til cheese is melted. Pour in salt to taste then mix and add bit more of bean juice when mixture is very thick.
Spoon on dish then garnish using parsley and chilies, if preferred. Serve dish while warm coupled with the chips.
>> Chilied Red Bean Dip Recipe
Asian Black Bean Sauce Recipe
Ingredients:
2 Tbsps of peanut oil
1 Tbsp of minced garlic
2 Tbsps of black beans (fermented); rinsed then drained
1/2 c of broth (chicken)
1 Tbsp of soya sauce
1 tsp of sugar (white)
2 Tbsps of rice wine
1-1/2 tsps of corn starch
Instructions:
Place a skillet or an iron-cast above moderate heat. Place oil, garlic, and beans. Stir fry at about twelve seconds then add broth, soya, sugar, rice wine, and cornstarch.
Stir thoroughly to avoid lumps. Once the sauce has thickened, it is done. Serve while warm.
>> Asian Black Bean Sauce Recipe
Bean Biscuits Recipe
Ingredients:
1-1/2 c of flour (all purpose); sifted
1/2 c of flour (whole wheat)
4 tsps of baking powder (Calumet)
1 Tbsp of sugar (granulated)
1/2 tsp of salt
1 c of kidney beans (red); cooked
1/3 c of butter (unsalted); softened
2/3 c of milk
Instructions:
Combine flours, baking powder, sugar, and salt inside a large bowl. Mix in the butter till mixture looks like crumbs. Set it aside. Place milk and beans on a blender or processor. Blend and make a puree.
Add the puree to the mixed flour; mix thoroughly, making a (soft) dough. Place dough onto floured surface then knead for twenty seconds then form into a long roll. Slice or cut into pieces.
Bake in the oven at (400 degrees F) for 12-15 mins or till slightly brown.
>> Bean Biscuits Recipe
Bean Tortilla Casserole Recipe
Ingredients:
4 c of water
1 lb of pinto beans; rinsed then drained
1/2 c of onion (medium); minced
2 pcs of garlic cloves
1 pc of single chilies
1-1/2 tsp of bouillon (chicken, instant)
1/8 tsp of cumin (ground)
1/2 c of veggie oil
2-1/2 c of chicken (cooked); cut into cubes
12 pcs of flour tortillas (8-inch pcs); heated
1-1/2 c of dairy sour cream
1/4 c of scallions (w/ tops); chopped
1-1/2 c of cheese (Montery Jack); grated
Instructions:
Combine water, garlic, and onion in a (Dutch) oven. Let it boil then reduce the heat. Continue to simmer, do not cover, till beans soften at about three hours; add water when needed.
Place 1/4 cup (bean) liquid, chiles, cumin, and dry bouillon, in processor. Blend till smooth then transfer mixture onto a large mixing bowl. Put the beans in a bowl and cover with liquid.
Heat skillet and place oil. Place bean mix and cook, do not cover; stir occasionally till smooth and creamy. Heat the oven (350 degrees F) and spoon chicken on tortillas then fold in half.
Arrange them on greased baking sheet; spoon the bean mix on tortillas then top (sour) cream, scallions, and cheese. Bake for 15-20 minutes or till bubbly.
>> Bean Tortilla Casserole Recipe
Black Bean Dip Recipe
Ingredients:
1 can black beans (4oz); drained
1 clove of garlic; minced
1 c of salsa (thick, mildly hot and chunky)
Instructions:
This dip is perfect for veggie crudites, tortilla, or any flat bread that has been toasted.
Transfer the garlic then the beans inside a processor and blitz, careful not to puree the mixture. Decant into a medium sized bowl. Mix in the salsa. Perfect for four persons.
>> Black Bean Dip Recipe
Chicken & Black Bean Quesadillas Recipe
Ingredients:
1.5 cups of cheese (cheddar, lowfat); shredded
1 pound of chicken breasts (boneless & skinless); cooked
8 pieces of tortillas (made of flour)
1 cup of bell peppers (green); sliced
2 cups of beans (black); cooked
a teaspoon of chili powder
a teaspoon of olive oil
1 cup of onion (red); sliced
Instructions:
Heat the oven (375 degrees F). Cut the chicken to become 1/2″ slices. Using skillet (nonstick) on moderate flame, saute chili, peppers and onions with oil ’til a bit a soft (approximately 3 minutes). Take away from flame.
Arrange 4 pcs of tortillas above large cookie sheets and spread the beans on them. Sprinkle pepper mix, chicken as well as cheese. Then top another tortillas, press lightly downwards.
Bake ’til tortillas are heated and the cheese melted (approximately 15 minutes) then slice quesadillas into four, served together with cream (sour), cilantro and salsa.
>> Chicken & Black Bean Quesadillas Recipe
Braised String Beans Recipe
Ingredients:
1 c of water
Salt
Pepper
1 parsley or mint; minced
1 lb of string beans
1/2 pc of tomato (fresh); skins removed & chopped
1 tsp of tomato paste
3/4 c of olive oil
1 small clove of garlic; minced finely
1 pc of onion (large); diced
1 karen mintzias
Instructions:
Saute garlic with onion. Add the tomato paste as well as fresh tomatoes until the sauce becomes thick.
Add the beans (string). Put in seasoning. Pour more water as necessary. Cook lid on ’till tender. Good for six persons.
>> Braised String Beans Recipe
Bean Curd With Chinese Parsley Recipe
Ingredients:
2 pcs of hot peppers (italian)
1 pc of bell pepper (red, small)
1 tsp of cornstarch
1/4 tsp of salt
2 Tbsps of oil
1/2 c of coriander (or chinese parsley); chopped
1/2 lb of bean curd (medium); cut into cubes
1 Tbsp of soy sauce
Instructions:
Slice the italian peppers lengthwise; do same with bell peppers. Dissolve cornstarch on (1/4 cup) water; stir. Heat the oil on an iron-cast wok.
Once oil is heated, fry pepper for half a minute. Add bell peppers and tofu. Pour soya sauce and gradually add the cornstarch mix while stirring continuously to avoid lumps.
Sprinkle parsley then increase heat and cook until the sauce has slightly thickened. Serve while hot.
>> Bean Curd With Chinese Parsley Recipe
Mung Bean Pancakes – Bindae Duk Recipe
Ingredients:
1 & 1/4 c of beans (mung); peeled & split into two, soaked overnight (cold water) & drained
1.5 c of salt-cured pork or ham (diced finely)
1.5 c of kim chee (or Chinese cabbage); chopped
3 Tbsp of onions (green); chopped
2 tsp of garlic; crushed
1 tsp of salt
2 pcs of eggs (large)
1/2 tsp of black pepper
Sesame and vegetable oils
Instructions:
Process or blend (grind) mung beans into paste with smooth texture, pouring about a cup of water (cold). Except oils, add the rest of ingredients and beat ’till well-mixed. If cabbage is used instead of kim chee, add bit of powder chili to batter.
Lightly oil and heat skillet using sesame and vegetable oils mixture. Put batter in spoonfuls on skillet then cook ’til underneath is golden and tiny bubbles surfacing.
Flip pancake to cook other surface. When cooked, stack pancakes below a single cloth ’til all pancakes are cooked and serve cold or hot with soy sauce and chili dips.
>> Mung Bean Pancakes – Bindae Duk Recipe
Cajun Black Bean Soup Recipe
Ingredients:
1/2 tsp of cumin; ground
1 tsp of salt
2 Tbsps of hot powder
1/4 c bell pepper (green); minced
1/2 tsp of pepper (cayenne)
2 Tbsps of paprika
1/4 c onion; minced
1.5 quart water
1.5 lb ham hock; smoked
1 lb black beans (dry)
1 jim vorheis
Instructions:
Using a deep kitchen pot, bring the hock then the beans into boil. Cook for two and a half hours. Next, stir the mixture every now and then and place more water as needed.
As soons as beans become tender, remove the hock. Discard. Mix in the onions, herbs, spices, chilies and hot powder. Season with pepper and salt.
Cook lid on for one more hour. Using a spoon that is slotted, pour beans in a food processor and blitz to a puree.
Return puree into mixture. Stir. Serve alongside cheese, chopped egg or chives if desired.
>> Cajun Black Bean Soup Recipe
Black Bean Casserole Ole Recipe
Ingredients:
1 c diced onions
2 tsp chili powder
3/4 c yellow cornmeal
1 c skim milk (evaporated)
1/4 c water
1 can of whole kernel corn (16 ozs)
1 can of black beans (16 ozs); washed
1 can of stewed tomatoes (16 ozs)
1 can of green chilies (mild, 4 ozs); cut into small cubes
Instructions:
Preheat the oven (350 degrees F). Slightly grease a square pan (8 inches) w/ nonstick cooking spray.
Afterward, mix ingredients altogether in a mixing bowl (large). Combine well; then put mixture in the pan. Finally, bake it (uncovered) for about 30-45 minutes. Serves 6
>> Black Bean Casserole Ole Recipe
Black Or Pinto Beans & Chicken Southwestern Recipe
Ingredients:
1 lb pinto or black beans; cooked
1 Tbsps of lime juice
1 pc of tomato (large); skins removed & diced
1 tsp of cumin (ground)
2 cloves of garlic; crushed
1 pc of pepper (Jalapeno); seeds taken out & minced
1 pc of bell pepper (sweet, red); diced
1 3 and 1/2 lb chicken
1/4 c of olive oil
Instructions:
Pan fry chicken in olive oil about five minutes per side ’till skins are golden brown. Season with pepper and salt. Take away from heat.
Using the similar pan, saute onions, Jalapeno peppers, garlic and bell pepper ’till onions are clear. Season with cumin, add tomato, lime juice then the pinto beans. Place the fried chicken back to the pan.
Cook lid on for twenty minutes. Take the lid off then simmer ten more minutes or ’till chicken becomes tender but not flaky.
Season with pepper and salt. Serve on top of cooked steaming rice. Perfect for four persons.
>> Black Or Pinto Beans & Chicken Southwestern Recipe
Black Eyed Beans With Basil Sambuca Dressing Recipe
Ingredients
1/4 c of basil (fresh); chopped
1/2 of pepper (red); diced
1/2 of onion (white); chopped
2 c of peas (black eye); cooked
2 Tbsps of basil (fresh); minced
2 Tbsps of liqueur (sambuca)
1 tsp of vinegar (balsamic)
Juice from one lemon
1 clove of garlic; minced
Instructions
Mix the garlic, lime juice, vinegar, liqueur and basil. Set aside the dressing. Mix the peas, onions, red bell pepper and basil. Toss in the salad dressing. Serves 4.
>> Black Eyed Beans With Basil Sambuca Dressing Recipe
Black Beans Soup Recipe
Ingredients:
1 pc of Serrano chilies; chopped
1 bunch of cilantro; cut finely
1 pc of onion; minced
1 c of tomato sauce
100 grams of fideo
1 tsp of salt (chicken seasoning)
1 pc of onion; diced
1 liter of broth (black beans)
Instructions:
Pan fry onions until clear. Mix in sauce (tomato) and cook for ten minutes. Add broth including black beans.
Cook uncovered for thirty minutes. Season with chicken cube or salt. Serve hot with Serrano chile, minced onion and cilantro. Perfect for one person.
>> Black Beans Soup Recipe
Bean Burritos Recipe
Ingredients:
2 c of kidney beans (light red, 1 can); drained
1/2 c of onion; chopped
1 tsp of veggie oil
1 cl of minced garlic
1/2 c of bell pepper (red or green); chopped
1/2 tsp of ground coriander
3/4 tsp of cumin (ground)
1/8 tsp of pepper (white)
1/2 c of kernel corn (whole, frozen); thawed then drained
3/4 c of cheese (cheddar); grated
4 pcs of flour tortillas (8 inch diameter)
1 c of salsa (medium)
Instructions:
Mash beans inside a medium-sized bowl until reaching the consistency desired. Spray cooking (vegetable) spray onto a non-stick skillet then add vegetable oil and place above moderate heat till hot.
Place onion, (bell) pepper, and garlic; saute for five mins or till onion has limped. Add cumin, (white) pepper, and coriander; stir and cook for a minute.
Take out from the heat and add corn. Add mashed beans; incorporate well. Spread mixture over tortillas and sprinkle cheese.
Roll the tortillas up and place onto cookie sheet with seam facing down. Bake for five mins (425 degrees F). Place salsa atop warm burritos
>> Bean Burritos Recipe
Chili Bean Tacos Recipe
Ingredients:
1 lb of sausage (pork); crumbled
2 Tbsp of olive oil
3 Tbsp of paste of tomato
1 pc of onion; coarsely chopped
1/2 tsp of cumin (ground)
1 tsp of hot chili (powder)
1 pc of tomato; chopped and peeled
1 clove of garlic; crushed
8 pcs of shells (taco)
1 can of kidney (10 ozs); drained
1/2 pc of pepper (bell, red); seeded and diced
Sour cream
Paprika
Leaves of lettuce
Radish roses
Salt
Instructions:
Preheat the oven (350 degrees F). Heat the oil on saucepan and add chili, cumin, garlic, onion and sausage. Gently fry (5 minutes), stirring and breaking sausage.
Then add beans, pepper, tomato as well as the paste then let cook slowly (15 minutes) while stirring often; add salt to season.
Heat the taco as per manufacturer’s instructions and fill sausage mix into heated taco. Add paprika and cream (sour) on top of taco and serve together with radish and lettuce as garnishing. This recipe is good for 8 serving portions.
>> Chili Bean Tacos Recipe
Black Bean Tortilla Melt Recipe
Ingredients:
3/4 c of cheese (Cheddar, 3 oz); grated
2 cans of chopped chilies (green, 4 oz); un-drained
1 pc of lemon; sliced into wedges
1/4 c of cilantro (fresh); minced
6 pcs of tortillas
1/2 tsp of chili powder
1 can of black beans (15 ozs); cleaned & drained
Instructions:
Mush up beans. Then add hot powder. Mix well.
Dollop a generous amount of the mixture onto tortillas. Garnish with the cilantro then squeeze a lemon wedge on top. Garnish with green chilies and cheese.
Pop tortillas inside the oven for three minutes at 450 degrees F ’till cheese is melted. Good for 6 people.
>> Black Bean Tortilla Melt Recipe
Mexican Baked Bean Loaf Recipe
Ingredients:
2 c of beans (baked)
1 c of bread crumbs
1 c of tomato sauce
1 pc of pepper (green); chopped
3 pc of onion; chopped
4 drop of Tabasco sauce
2 tbs of cooking oil
Instructions:
Saute onion and pepper on oil ’til light-brown. Mix in the Tabasco, then drop the beans as well as tomato sauce and cook (5 minutes). Pour the mixture to a dish for baking, greased, and sprinkle bread crumbs on top.
Add butter then bake (15 minutes) at 350 degrees F, ’til crumbs turn brown. Pour additional tomato sauce when needed. Good for 6 servings.
>> Mexican Baked Bean Loaf Recipe
Black Bean With Peppers & Cumin Vinaigrette Recipe
Ingredients:
4 pcs of scallions; thinly-sliced
1 pc of onion (red); minced
1/2 pc of pepper (green); minced
1/2 pc of pepper (yellow); minced
1/2 pc of pepper (red); minced
2 Tbsps of olive oil
1 Tbsp of cilantro; chopped
1 tsp of hot sauce
1/4 tsp of cumin
1 clove of garlic; chopped finely
1 Tbsp of vinegar (dried red wine)
Salt
4 c of water
1 and 1/4 c of beans; soaked in water
Instructions
Clean beans thoroughly. Using a deep kitchen pot, transfer beans and add the Laurel leaf (bay leaf). Boil.
Simmer mixture for an hour and thirty minutes. Drain. Using a separate bowl, mix garlic, vinegar, cumin, oil, hot sauce and cilantro. Season with salt.
Pour vinaigrette on to beans, then toss evenly. Add the peppers (red, yellow and green) and the scallions. Serve alongside cilantro. Serves 4.
>> Black Bean With Peppers & Cumin Vinaigrette Recipe
Black Bean & Salsa Salad Recipe
Ingredients:
15 ozs of corn (1/2 can); drained
15 ozs of black beans (1/2 can); drained
1/4 c of chopped scallions; chopped
3/4 c of chopped celery
1/8 c of chopped cilantro
1/8 c of wine vinegar (red)
6 ozs of salsa
Instructions:
Combine the corn, black beans, celery, scallion, and cilantro inside a bowl. Mix the vinegar with the salsa; pour onto the salad. Toss thoroughly; cover tightly then chill. Serve with lettuce.
>> Black Bean & Salsa Salad Recipe
Bean Dip Recipe I
Ingredients:
1/4 c of chilies (green);cut into cubes
1/4 c of tomato sauce (mild chili-flavored salsa, red or green)
4 pcs of onions (green); chopped
1/2 clove of garlic; chopped finely
1/2 tsps of cumin
1 can of refried beans (30 oz)
Cheese; grated
Instructions:
Combine (tomato) sauce, chilies, seasonings, and onions on a medium-sized saucepan; cook till the onions soften then add the beans. Cook (approximately 8 minutes). Serve cold or hot and garnish with cheese.
Note: Dip can also be used as fillings for burrito.
>> Bean Dip Recipe I
Black Bean Gazpacho Recipe
Ingredients:
1 bottle of hot chili sauce
2 Tbsps of Italian dressing
1/4 c of green onion; cut into slivers
1 pc of pepper (sweet)
1/2 c of bell pepper (green or yellow); chopped
1 pc of zucchini or summer squash
1/2 c of cucumber; chopped & seeded
1 can of garbanzos; cleaned & drained or 1 can of black beans (15 oz)
1 c of ham (cooked); chopped into bits
3 c of tomatoes; skinned, seeded & diced
1 can vegetable juice (12oz, hot)
Instructions:
Using one large glass bowl, combine the pepper, onions, squash (or cucumber), tomatoes, vegetable juice and ham. Season with salt and ground black pepper.
Cover with cling wrap and place inside the fridge overnight or for two hours. Serve hot chili sauce on the side. Serves 4.
>> Black Bean Gazpacho Recipe
Black Bean & Rice Salad (Vegan) Recipe
Ingredients:
2 c of rice (cooked); warm
1 c of black beans (cooked)
1 c of tomatoes (chopped)
1/2 c of cheese (Cheddar); shredded
1 Tbsp of parsley (fresh)
1/4 c of salad dressing (low calorie, Italian)
1 Tbsp of lime juice (fresh)
Lettuce 9leaves)
Instructions:
Combine beans, tomato, rice, parsley, and cheese on a bowl. Add in juice onto mixture then toss.
Place salad neatly on plate with the dressing and lettuce on the sides.
>> Black Bean & Rice Salad (Vegan) Recipe
Microwave Black Bean Burritos Recipe
Ingredients:
2 tsp of oil (vegetable)
2 tsp of lime juice (fresh)
1/4 tsp of chili (powder)
1/4 tsp of cumin (ground)
3 tbs of water
1/4 tsp of oregano (dried)
1 tbs of coriander (cilantro, fresh); chopped finely
1 pc of onion (small); diced finely
1 pc of pepper (jalapeno, small); seeded & diced finely
Clove of garlic; chopped
Pinch of coriander seeds (ground)
Pinch of lime rind; grated
16 ozs of black rinsed; drained
Salt
Pepper (to taste); ground freshly
1 pc of tomato (plum); cut into small cubes
1 stalk of scallion; chopped finely
1/2 avocado; peeled, pitted & diced
4 pieces of flour tortillas; warmed
For Garnishing:
Lettuce; shredded (Romaine’s)
Onion (red); sliced
Cheese; grated (Monterey Jack’s)
Sour cream
Instructions:
Blend the onion, oil, garlic and jalapeno in a 9″ pie plate (glass). Cover using wrap (plastic) allowing single corner unsealed as vent. Microwave (HIGH power) for a minute.
Mix in the coriander, chili, oregano and cumin; microcook (covered and vented) for another minute. Pour in the beans an water and cook for 2 more minutes.
Take 1/2 c of bean mix into a blender for puree and stir the rest of the beans back. Sprinkle with pepper and salt for taste.
Mix the zest, juice, coriander, scallion, tomato and avocado in a bowl.Add salsa, pepper and salt for taste.
Prior to serving, microcook (covered and vented) for 1 to 3 minutes, ’til hot. Serve the beans together with the tortillas, garnishes and salsa. Good for two servings.
>> Microwave Black Bean Burritos Recipe
Rice And Beans Recipe
Ingredients:
1 c of water
8 oz of tomato sauce (2 cans)
1/2 c of pace sauce (thick ‘n chunky)
1-1/2 c of instant rice (uncooked, white)
1 c of kernel corn (frozen, whole)
1 c of chopped bell pepper (red)
500 g of ground beef (cooked); browned then drained
15 oz of beans (black, 1 can); rinsed then drained
Instructions:
Combine water and sauces in a large saucepan; let it boil. Add rice, corn, bell pepper, black beans, and ground beef.
Reduce the heat; cover then let it simmer for ten mins or till the rice has softened and cooked.
>> Bean and Rice Skillet Recipe
Bean Salad Recipe
Ingredients:
1/4 tsp of salt
16 oz of beans (green, canned); drained
16 oz of beans (kidney, canned); drained
2/3 c of vinegar
16 oz wax beans (canned); drained
1/2 c of green bell pepper; chopped
1/2 c of sugar (white)
1/4 tsp of pepper
1/2 c of salad oil
1/2 c of onion; chopped
1/2 c of salad oil
Instructions:
Combine the 3 different beans on a mixing bowl then add bell pepper, sugar, vinegar, salt, salad oil, and pepper.
Blend well then chill inside the refrigerator for 4 hours or more. Add the onions when serving.
>> Bean Salad Recipe
Lima Bean & Leek Soup Recipe
Ingredients:
8 c of water
1 pc of leek (large)
1/3 c of lentils
1/4 c of tomato sauce (or khup)
1/3 c of beans (lima)
1/3 c of wild rice
1/4 tsp of hot sauce
1/4 tsp of fish sauce
2 pcs of bouillon cubes (chicken)
1/4 tsp of soy sauce
Instructions:
Boil water in pot then drop lentils in. Cover and let simmer (at least 1/2 hour). Add beans then cook 30 minutes more then add rice, cook for 20 more minutes. Add green parts of leeks then simmer for 10 minutes.
Add white part of leeks as well as the rest of ingredients. Allow to simmer for 15 minutes then serve.
>> Lima Bean & Leek Soup Recipe
Bean Curd With Pineapple Recipe
Ingredients:
1 lb of tofu (or bean curd); cubed
2 Tbsps of soya sauce
1 can pineapple (chunks, large)
1 tsp of cornflour
1 Tbsp of oil
2 Tbsps of dry sherry
Chopped scallions
1 c of bean sprouts; roots removed
Instructions:
Drain pineapple and reserve 1 tablespoon of the syrup. Dissolve the cornflour with the syrup; stir and add sherry and soya sauce, mix well. Add tofu and let it rest for fifteen mins.
Heat an iron-cast wok and place oil. Stir-fry marinated tofu until it liquid is absorbed. Take out tofu and drain.
Use the same wok and add small amount of oil then add scallion, bean sprouts, and pineapple (at about a minute). Add tofu and cook (at about two mins). Serve it with rice.
>> Bean Curd With Pineapple Recipe
Kahlua Baked Beans Recipe
Ingredients:
1 pound of beans (navy, dried); rinsed & picked
1/2 pound of bacon; sliced
2 cup of onion; (chopped finely)
1 bottle of sauce (chili, 12 ozs)
1/2 cup of sauce for barbeque (tomato-based)
1/2 cup of Kahlua
1/4 cup of mustard (Dijon)
1/2 cup of coffee (brewed & strong)
1/4 cup of molasses (unsulfered)
2 tablespoons of sauce for steak (spicy & thick)
1 teaspoons of salt
2 tablespoons of Tabasco sauce
Instructions:
Soak beans overnight under water then let drain. In huge pot, immerse them with water (cold) and set on moderate flame then bring to boil.
Lower flame to simmer with pot uncovered (at least 1 hour) while stirring one time or two times ’til beans become soft yet firm. Once done, drain the mixture and reserve 1.5 c of liquid from cooked bean.
Cook bacon on skillet ’til crispy then remove bacon, leaving 1 Tbsp of fat on skillet. Add onions then cook ’til softened (about 5 minutes).
Mix beans, 1.5 c of cooking liquid, onions, salt, Tabasco, steak sauce, molasses, mustard, coffee, Kahlua, chili sauce, and onions. Transfer all to heavy 5-quart Dutch or nonreactive oven that has lid (tight-fitting) then bake (350 degree F in 30 minutes).
Add beans then continue to bake uncovered (30 minutes). Stir then allow to bake for 40 more minutes, ’til beans thickened, stirring occasionally.
You can cool, cover and refrigerate beans, then reheat it the following day over moderate-low heat. This recipe creates 10 serving portions.
>> Kahlua Baked Beans Recipe
Bean Curd With Broccoli Recipe
Ingredients:
1-1/2 tsp of cornstarch
2 Tbsps of soya sauce
3/4 c of stock (chicken)
1 Tbsp of dry sherry
1 Tbsps of sesame oil
4 Tbsps of veggie oil
1/2 tsp of salt
2 c of broccoli
2 cloves of garlic; sliced
1/2 lb of tofu (medium); cut into cubes
2 slices of ginger root
Scallions; sliced
Instructions:
Mix cornstarch with (1/4 cup) stock inside a small bowl; stir well and add soya sauce, wine. and (sesame) oil. Stir again.
Heat (vegetable) oil on an iron-cast wok above moderate heat. Place ginger and garlic. Stir-fry for ten seconds then add broccoli and scallion. Stir for one minute then add (1/2 cup) stock and salt.
Allow to simmer and cover lid for one minute or until broccoli has tendered but crispy. Take out broccoli using tongs then reduce the heat into low.
Add the tofu and allow to heat thoroughly. Add the cornstarch mix while stirring to avoid lumps. Place broccoli into wok again and stir.
Once sauce thickens, turn off heat and transfer onto a serving bowl.
>> Bean Curd With Broccoli Recipe
Appalachian Bean Loaf Recipe
Ingredients:
2 c of mashed beans
2 c of bread crumbs (soft)
2 pcs of beaten eggs
1 Tbsp of butter (unsalted)
1 c of bacon drippings
1 c of milk
1/4 tsp of pepper
2 Tbsps of chopped onion
1 tsp of salt
Instructions:
Combine together beans, bread crumbs, eggs, butter, bacon drippings, pepper, salt, and onion while gradually adding milk, just enough to make the mixture moist.
Transfer firmly onto a buttered pan (loaf) and bake for an hour at 350 degrees F or till firm then serve warm with (tomato) sauce.
>> Appalachian Bean Loaf Recipe
Linda Williams’ Many Bean Soup Recipe
Ingredients:
2 c of beans (mixed); washed, picked-over, soaked overnight; drained
1 pc hamhock or hambone
1 pc onion (large); chopped
2 Tbsp of salt (optional)
1 can of tomatoes (large, chopped); undrained
1/4 tsp of garlic (powder)
1 tsp of chili (powder)
1 c of carrots; diced
Juice from 1 pc lemon
Instructions:
Boil beans with 2 quarts water in huge pot, then let simmer (2.5-3 hours). Add the rest of ingredients then allow to simmer 45 more minutes. Add a cup of tomatoes (diced), if desired.
>> Linda Williams’ Many Bean Soup Recipe
Calico Bean Salad Recipe
Ingredients:
6 pcs of lettuce (leaves)
1 bell pepper (red); finely sliced
A bunch of scallions; finely sliced
1/4 tsp of pepper (cayenne)
1 tsp of lime juice
1/2 tsp of sugar
1/4 tsp of salt
2 tsps of olive oil
4 Tbsps of vinegar (red wine)
1 c of beans (white); dried
1 c of beans (red); dried
1 c of beans (black); dried
Instructions:
Clean beans and submerge in water for twenty four hours. Using a deep kitchen pot, place beans in and cook to boiling about an hour. Careful not to overcook.
Just prior to serving, mix onions, oil, vinegar, sugar and salt and lemon. Season with salt, cayenne and pepper. Mix in the bell peppers. Toss.
Divide equally on top of four lettuce leaves. Perfect for four persons.
>> Calico Bean Salad Recipe
Chinese Potatoes With Chili Beans Recipe
Ingredients:
4 pcs of potatoes (medium); sliced into chunky sizes
3 pcs of onions (green); sliced thinly
1 pc of pepper (chili, large); sliced and seeded
1 Tbsp of cooking oil (flavored)
2 pcs of garlic cloves; mashed
1 Tbsp of sesame seeds
1 can of kidney beans (16 ozs)
2 Tbsps of soy sauce
Pepper and salt
Instructions:
Boil potatoes ’til a bit tender and don’t overcook. Let drain then set it aside. Stir-fry chili and onions with oil (1 minute). Sprinkle garlic then let mixture fry in another for several seconds.
Drop the potatoes into garlic mixture as well as soy sauce and beans, mixing thoroughly in the process. Add salt and pepper for taste then cook ’til vegetables get well-heated. Sprinkle seeds (sesame) to garnish.
>> Chinese Potatoes With Chili Beans Recipe
Black Bean Soup With Cilantro & Orange Recipe
Ingredients:
Zest from one pc of orange
1/4 c of cilantro (fresh); diced
2 pcs of carrots; cleaned & cut into cubes
2 pcs of leeks; cleaned & sliced into slivers
Freshly cracked black pepper
8 c of water
1 pc of onion; diced
2 Tbsps of seasoning (vegetable) or broth
2 c of black beans; washed & then drained
Instructions:
Prepare beans. Soak them inside a bowl of water overnight. Drain beans then place inside a kitchen pot with water then cook on low ’till tender. This should take up to three hours.
Season with pepper and salt. For the meantime, cook carrots, leeks and onions inside a separate pot with water ’till carrots become tender. This should take about thirty minutes.
As beans become tender, place about two cups of this mixture into a blender and blitz to get a smoother texture. Place mashed beans back in pot.
When carrots become tender, transfer into a blender to process to get a smooth mixture. Combine the carrot mixture and bean soup and simmer a few more minutes.
Garnish using the zest of one orange and cilantro prior to serving.
>> Black Bean Soup With Cilantro & Orange Recipe
Bean & Franks Soup Recipe
Ingredients:
Beans (any desired)
3 pcs of carrots (medium); diced
2 pcs of onions (medium); minced
1 clove of garlic; minced
28 ozs of beans (baked in brown sugar sauce)
11-1/2 oz of tomato juice
2 Tbsps of butter or margarine or bacon fat
8 frankfurters; sliced
1 tsp of Worsterceshire
Cheese (American or cheddar); shredded
Instructions:
Place butter on heated pan then add onions, garlic, and carrots; cook while frequently stirring until tender.
Add beans, tomato juice, franks, and Worsterceshire. Stir continuously over moderate heat till hot. To serve, place soup on a bowl and place cheese on the side.
>> Bean & Franks Soup Recipe
Akkra (Bean Fritters) Recipe
Ingredients:
1 c of black-eyed peas
2 pcs of red pepper (hot); seeded and chopped
1 tbsp of vegetable oil
1 tsp of black pepper
2 tsps of salt
Instructions:
Soak peas overnight inside a bowl with water (cold). Drain and remove its skin then soak again in water (cold) for another 2 to 3 hours.
Drain then rinse; place inside food processor and add red pepper then blend.
Pour mixture onto a bowl and add red pepper, black pepper, and salt; beat thoroughly till it becomes fluffy or light.
Heat pan then place oil, when oil is very hot, fry a tablespoonful like a patty and cook till each sides is slightly brown. Place on a paper towel to drain excess oil.
>> Akkra (Bean Fritters) Recipe
Marie’s Baked Beans Recipe
Ingredients:
6 lbs of beans (small), white
3 lbs of bacon
2 lbs of sugar (brown)
1/2 c of catsup
1.5 c of molasses
Salt
Pepper (to taste)
Onions
Instructions:
Cover the beans then leave it overnight; undrained. Sprinkle a teaspoon of salt. Cut bacons into 1/2 x 1 inch thick. Mix it all in a roaster (large) then bake for 5-7 hours (300 degrees F). Stir occasionally.
Add some liquid if necessary (use a blend of catsup and water, sugar (brown) and water, or molasses and water). This recipe serves 30 people.
>> Marie’s Baked Beans Recipe
Black Bean Soup Recipe
Ingredients:
5 & 1/2 Tbsps of sherry
1 & 1/2 Tbsps of lime juice
1 tsp of oregano
1 tsp of basil
1/2 tsp of marjoram
2 pcs of Laurel leaf (bay leaf)
1 pc of onion; roughly chopped
1 pc of carrot; cut into cubes
4 cloves of garlic; roughly chopped
2 c of celery; finely chopped
A can of tomatoes; finely chopped, reserve liquid
7 c of broth
6 c of water
3 c of black beans; cleaned and drained
Instructions:
Prepare black beans inside a deep kitchen pot then immerse in six water (six cups). Leave overnight to soften. Drain beans pour broth in kitchen pot.
Put beans back in pot together with broth. Heat up the pot then put in celery and carrot. Add basil, garlic, oregano, Laurel leaves plus the marjoram. Simmer covered for two and a half hours.
Pour sherry, lime juice, and the vinegar if stronger taste is desired. Season with pepper and salt. At this time, beans should be soft. Add in tomatoes and take out the Laurel leaves.
Take pot off the heat. Transfer bean mixture into a processor and blitz for finer texture. Serve with sour cream, chives and onion if desired. Good for six persons.
>> Black Bean Soup Recipe
Caribbean-Style Chicken With Black Beans Recipe
Ingredients:
1 1/4 c of rice (long-grain)
1/4 tsp of salt
Cooking spray (nonstick)
1 lb of breasts chicken without skin
1 pc of onion
1 c of broth (chicken)
1/4 tsp of pepper
2 tsp of butter
8 ozs of tomato sauce
2 pcs of garlic cloves; minced
1/4 c of rum (light)
1 pc of bell pepper (green); seeded and diced
1/4 tsp of cloves (ground)
1/2 tsp of cinnamon
1/4 tsp of salt
16 ozs of beans (black); drained
Dash of pepper (cayenne)
Instructions:
Coat skillet using the spray then add pepper and salt to chicken. Cook on skillet on moderate flame around 8 to 10 minutes, ’til the pieces start browning. Place on medium bowl and let it cool. Cut chicken into small-sized strips.
Using skillet used, melt margarine then add garlic and onion. Skim the fat from top portion of the broth then drop 2 Tbsps broth to the skillet. Let it cook 5 to 6 minutes, ’til the onion becomes soft, while stiffing often. Prepare the rice.
Put tomato sauce and the rest of the broth as well as rum into the skillet then mix very well. Pour pepper and the chicken as well as seasonings and let boil.
Lower flame and let simmer without cover for 15 minutes, ’til the chicken becomes tender then the liquid becomes thick. Add the beans then heat for 2 or 3 more minutes.
Set the rice using a huge platter then put chicken-bean mix on top. This recipe is good for six servings.
>> Caribbean-Style Chicken With Black Beans Recipe
Caribbean Shrimp & Black Bean Salad Recipe
Ingredients
1 c of tomato (cherry); sliced in two
2 Tbsps of lemon juice
1 tsp of lemon zest
2 Tbsps of honey
2 Tbsps of veggie oil
2/3 c salsa (fresh)
2 Tbsps of cilantro (fresh); minced
1/3 c of onions; sliced thinly into rings
1/2 c celery; sliced thinly
1 bell pepper (red or green); diced
1 can of black beans (15 ozs); drained
Instructions
Mix together shrimp, celery, onion and pepper in a bowl. Mix in onion rings, honey, herbs and spices (do not include the tomatoes yet). Season with salt. Toss well.
Decant onto shrimp. Cover with cling wrap and place inside the fridge for twenty four hours. Scoop shrimp onto lettuce plates and top with cherry tomatoes. Perfect for six.
>> Caribbean Shrimp & Black Bean Salad Recipe
Campfire Pork & Beans Recipe
Ingredients:
1/4 tsp of hot sauce
1/4 c of molasses
1 can of pork n’ beans (53 ozs)
1/2 c bell pepper (green); diced
1/2 c of onion; diced
8 slices of bacon; cut into 1 inch strips
Instructions:
Preset oven (375 degrees F). Pan fry the bacon ’till they are crispy. Set them aside.
Using the bacon drippins in the same pan, you can now saute onions and bell pepper. Mix in the molasses. Dollop a few drops of Tabasco sauce. Transfer mixture into a baking dish.
Bake for forty minutes. Garnish with bits of bacon.
>> Campfire Pork & Beans Recipe