Blackeye Beans With Wild Rice & Herbs Recipe
Ingredients:
Pepper
Salt
3 Tbsps of olive oil (Extra Virgin)
2 Tbsps of vinegar (white wine)
1.5 Tbsps of thyme (fresh); finely chopped
3 Tbsps of oregano (fresh); finely chopped
A bunch of fresh herbs (for garnish)
1 c corn kernels (whole)
1 tomato (large); diced
1 c of rice (white); cooked
1 c of rice (wild); cooked
1 lb of beans (black eye)
1 pc of bell pepper (green); diced
Instructions:
Clean beans. Using a large kitchen pot, bring beans to boil. Simmer it for ten minutes. Take off from heat then set it aside for an hour.
When you are ready to cook, mix up thyme, oregano, olive oil, vinegar, pepper and salt. Set these aside.
Using a separate platter, mix together the wild and white rice, onion, tomato, corn and bell pepper. Mix in the cooked black eye peas. Toss gently.
Season it with pepper and salt. Top with extra cilantro. Serve right away. Makes sixteen cups.
>> Blackeye Beans With Wild Rice & Herbs Recipe
Bean Dip Recipe 2
Ingredients:
4 cups of beans (cooked); drained
1/2 cup of onion; chopped finely
4 ozs of chili peppers (green, canned); cut to cubes
1/2 teaspoon of salt
2 Tablespoons of vinegar (cider if preferred)
1 dash of hot sauce (Tabasco)
1 teaspoon of cumin powder (McCormick)
1 teaspoon of oregano (dried); crushed
1 teaspoon of garlic powder (McCormick)
1 teaspoon of chili powder (McCormick)
2 cups of cheese; grated
Instructions:
Place (hot) beans on processor along with onion, chili peppers, salt, hot sauce, cumin, oregano, garlic, chili, and cheese.
Blend until the cheese melts and the mixture has smoothened. Taste then vinegar or any seasoning if desired. Serve warm with tortilla chips. Dip is also ideal as fillings for burrito.
>> Bean Dip II Recipe
Green Beans In Gravy Recipe
Ingredients:
Sugar
Vinegar
Laurel leaf
1 pc of onion (studded w/ 2 cloves)
Water
2 Tbsps of flour
Salt
500 grams of beans (green, string); sliced thinly
Instructions:
Cook string beans inside pot of boiling water ’till tender yet firm in texture.
Using a separate pan, melt your butter then add flour ’till it coagulates to form a brown paste. Slowly add the broth. Season with pepper and salt. Add the garlic and onions, sugar then bay leaves.
Stir the string beans onto the gravy. Perfect for four persons.
>> Green Beans In Gravy Recipe
Penny’s Beans – Adapted Recipe
Ingredients:
1/2 pc of onion; cubed
1 lb of beans; cooked
1 tbsp of oil (vegetable)
1 pc of pepper (lemon)
2 cl of garlic; mashed
1 can of mushrooms
1 c of rice (brown); cooked
3 tbsp of lemon juice
2 c of veggie stock
Instructions:
Fry onion and garlic with oil ’til onion is clear. Put in lemon (juice and pepper), undrained mushrooms, broth as well as rice and beans. Simmer in low flame for half an hour. This recipe creates 2 servings.
>> Penny’s Beans – Adapted Recipe
Lima Bean Cheese Bake Recipe
Ingredients:
3 c of beans (lima); cooked, drained and dried
3 Tbsp of ketchup
3 Tbsp of flour (whole wheat)
1.5 c of milk
1 pc of onion (medium); chopped
1.5 c of cheese (cheddar); shredded
Instructions:
Preheat the oven (350 degrees F). Mix flour, ketchup and onion in 2-quart shallow casserole. Pour in 1 c of the cheese, followed with milk then top using cheese remaining.
Bake without cover (30 minutes) ’til sauce becomes bubbly and thick. As mixture gets cool, sauce becomes more thick.
>> Lima Bean Cheese Bake Recipe
Bean Moussaka Recipe
Ingredients:
2 c of legumes (cooked)
4 pcs of tomatoes; diced
1 pc of onion; diced
4 cloves of garlic; minced
1/2 tsp of pepper (black)
1 tsp of salt
2 tsp of sage
1 tsp of allspice
2 c of stock or water
2 pcs of eggplant (large)
1 c of olive oil
2-1/2 c of soy milk
2 Tbsps of ghee
1/8 tsp of nutmeg
2 Tbsps of flour; sifted
1 tsp of allspice
Instructions:
Place beans on a medium-sized pot along with onion, garlic, salt, sage, pepper, and tomatoes. Add stock and let it simmer at about ten mins.
While waiting, slice the eggplants to rounds then fry in oil (olive oil) until golden brown; set them aside.
To make (white) sauce, slowly heat ghee on the pot, slowly add flour following the soya milk, stir constantly. Add nutmeg, salt, and pepper. Let it simmer slowly for a minute.
Prepare a baking dish and grease the insides, arrange the fried eggplants on the base, then spread the cooked beans. Sprinkle allspice and pour the sauce.
Place in the oven and bake for half an hour at 375 degrees F or till crust turns golden brown.
>> Bean Moussaka Recipe
Bean & Salsa Dip Recipe
Ingredients:
15 ozs of pinto beans (1 can); drained
3 Tbsps of hot sauce (Louisiana)
2 tsps of juice (freshly squeezed lime)
3 Tbsps of sweetened chili sauce (Chinese)
1/4 c of onions (green); minced
2 c of sour cream (fat-free)
1-1/2 c of hot salsa (chunky)
Sprigs of parsley or cilantro (fresh)
1 pkg of tortilla chips (corn)
Instructions:
Place beans inside processor; blend till smooth. Mix in (lime) juice and Louisiana sauce; blend well. Transfer the mixture onto a platter; spread evenly.
Spoon over Chinese sauce then distribute onions on top. Pour over sour cream then salsa. Serve together with tortillas and garnish parsley or cilantro.
>> Bean & Salsa Dip Recipe
Lima Bean Soup Recipe
Ingredients:
A lb of beans (lima, frozen)
3.5 c of carrots; sliced
5 pcs of onions (green); chopped finely
5 c of mushrooms (chopped)
3 Tbsp of olive oil
3/4 c of soy sauce
1/4 tsp of basil
1/4 tsp of pepper (black)
1/4 tsp of cayenne
Instructions:
Cook beans with water. Steam the carrots ’til tender then drain and reserve liquid. Saute mushrooms and onions on skillet ’til tender. Drop spices and saute 1 more minute.
Mix all of the ingredients except milk including beans and water from cooked carrots. Process in blender by batches ’til smooth. Transfer mixture to large pot (for soups) then add the milk and slowly cook for 15-20 minutes.
>> Lima Bean Soup Recipe
Latin Black Bean Soup Recipe
Ingredients:
1 c of beans (black); dried
1 pc of onion; minced
8 c of water
2 cloves of garlic; pounded
1 pc of bell pepper (green); chopped
6 ozs of tomato paste
1 tsp of ground (cumin)
1 tsp of oregano
3 Tbsp of vinegar (red wine)
1 Tbsp of soy sauce (tamari, low sodium)
1/4 tsp of Tabasco
1/4 c of chiles (green); chopped
2 c of rice (brown); cooked
2 Tbsp of coriander (fresh); chopped
Instructions:
Place and boil beans with water on huge pot for soups and allow to cook (2 minutes). Take away from flame and cover then set aside (45 minutes). Put back on fire and drop cumin, oregano, pepper, garlic and onion.
Cover the pot and allow to cook on low-set flame (1 & 1/2 hours) then drop tomato paste, tamari and vinegar. Cook 30 more minutes then drop coriander, Tabasco, chilis and rice. Cook ten more minutes and then serve this dish while hot.
>> Latin Black Bean Soup Recipe
Black Bean Burritos Recipe
Ingredients:
30 ozs of black beans (canned)
1 pc of onion medium); minced
2 cloves of garlic; chopped finely
5 Tbsps of olive oil (or vegetable oil)
1 pc of jalapeño pepper; seeds removed, then chopped finely
1 tsp of chili powder (McCormick)
1 tsp of cumin (ground, McCormick)
4 c of tomatoes (1 can); sliced
1 pc of lemon; sliced to 1/4-inch-thick pieces
1 tsp of crushed oregano (dried)
1/4 tsp of salt
1/16 tsp of Tabasco (hot pepper sauce)
6 pcs of tortillas (flour)
For the garnish:
Guacamole
Salsa
Cilantro
Tomato; chopped
Instructions:
Cook garlic, onion, chili (powder), cumin, and peppers inside a (Dutch) oven with oil. Add beans, tomatoes (undrained), oregano, lemon, and hot sauce.
Let it boil and reduce heat to simmer, do not cover. Simmer it for fifteen mins until thickened. take out the slices of lemon.
On a processor, place 1/3 of mixture then blend till smooth. Do same with mixture that is left. Then return them to pan to heat thoroughly.
Wrap each tortillas with foil then heat inside the oven at about ten mins (350 degrees F). Place (1/2 cup) bean mix inside tortilla then fold edges forming like packet; do same for all tortillas.
Serve warm with guacamole or salsa then garnish tomatoes and cilantro.
>> Black Bean Burritos Recipe
Black Bean-Goat Cheese Enchiladas (With Mango) Recipe
Ingredients:
1 c of mango
8 pcs of tortillas (corn)
Veggie oil
Goat cheese (8 ozs); crumbled
1/2 c of corn (kernels); roasted
4 stalks of scallions; sliced thinly
1/2 c of papaya or mungo; cut into cubes
2 pcs of chilies (Serrano); minced & seeded
1 garlic clove; chopped finely
2 c of black beans; cooked
1/4 c of chicken broth
Salt
2 Tbsps of cilantro (fresh); sliced finely
2 pcs of chilies (Serrano); seeds taken out & minced
1 c of onions; minced
4 garlic cloves
10 pcs of tomatillos; husks taken out, then rinsed & minced
1 c of chicken broth
Instructions:
Preset oven (350 degrees F).
For the chili sauce, cook tomatillos in chicken broth with garlic, serrano chilies and onions over moderate heat about ten minutes. Make sure to stir constantly.
Transfer tomatillo mixture into food processor and blitz to get a smooth creamy texture. Add salt as desired.
For filling, cook black beans, Serrano chilies, mango (or papaya), scallions, and corn to boil. Take out from heat. Stir in cheese then add salt as desired.
Deep fry tortillas then drain usaing paper napkins and lay out on top of a tray in single layer. Spread the tomatillo mixture on top of each tortilla.
Layer with more goat cheese. Roll tortillas seam facing down inside the baking tray.
Pour a few more sauce on top of your enchilladas. Garnish with more goat cheese then pop in oven up to ten minutes until nicely charred and cheese has melted.
Serve with sliced mangoes on the side.
>> Black Bean-Goat Cheese Enchiladas (With Mango) Recipe
New England Baked Beans Recipe
Ingredients:
1.5 lb of beans (dried); soaked overnight
1/2 lb of bacon; cut into cubes
2 tsp of dry mustard
5 c of water
2 tbs of molasses
1 c of sugar (brown)
1.5 c of khup
1 pc of onion (medium)
1 tbs of salt
Water (to cover)
Instructions:
Place the beans in five cups of water and soak overnight. Boil the beans ’til skins start breaking. Add the rest of the ingredients then soak it in water. Put cover on the pan then bake 5-6 hours. Good for 8 servings.
>> New England Baked Beans Recipe
Black & White Bean Salad Recipe
Ingredients:
2 c of onions (red); chopped finely
2 Tbsps of olive oil (or vegetable oil)
1/3 c of wine vinegar (red)
1/4 c of bell pepper (red); diced
2 Tbsps of parsley; chopped finely
2 cl of garlic; chopped finely
2 Tbsps of nutrasweet
1/4 tsp of pepper (black)
1/4 tsp of salt
1 c of black beans (15 oz); rinsed then drained
1 c of beans (Great Northern, 15 oz); rinsed then drained
Instructions:
Heat skillet over moderate heat then place oil. Saute the onions till crisp-tender.Take out from the heat; let it cool to warm.
Mix in bell pepper, vinegar, garlic, parsley, nutrasweet, black pepper, and salt. Stir. Place the beans of both types inside a large bowl then pour over onion mixture. Stir then serve.
>> Black & White Bean Salad Recipe
Boot Scootin’ Bean Soup Recipe
Ingredients:
1 c of sherry
1/4 tsp of curry powder
1/2 tsp of basil (sweet)
1/2 tsp of marjoram; ground
1/2 tsp of thyme; ground
1/2 tsp of celery seeds
1/2 tsp of rosemary; crushed
1/2 tsp of cumin
1 tsp of oregano
4 cloves of garlic
1 tsp of Laurel leaves; crushed
1 tsp of salt
1 tsp of Ajinomoto
1 Tbsp of chili powder
2 Tbsps of sugar (brown)
1/4 c of green pepper; chopped finely
3 Tbsps of parsley; chopped finely
3 cloves of garlic; chopped finely
2 c of onions; chopped finely
4 c of chicken broth
22 ozs of tomato juice
2 c of water
2 c of ham; cut into squares
3 c pinto beans; dried
Instructions:
Clean beans. Soak for 24 hours. Mix beans, herbs, seasonings, chicken broth, Laurel leaves, brown sugar, onions, garlic, celery and tomato juice.
Let it boil and gently simmer ’till beans become tender. Pour in the sherry. Perfect for six persons.
>> Boot Scootin’ Bean Soup Recipe
Bean Burrito Layers Recipe
Ingredients:
1/2 c of lentils (green)
1/4 c of pinto beans; rinsed then drained
1/4 c of kidney beans (red); dried
4 cloves of garlic; peeled and crushed
1/4 c of beans (baby lima); rinsed then drained
1 Tbsp of chili powder
1 Tbsp of dried oregano
1 pc of onion (medium); peeled and chopped
2 jalape�o peppers; chopped
1/4 c of chopped coriander (leaves)
1 pc of lettuce (iceberg); shredded
3/4 c of cheese (Monterey jack); grated
1 pc of tomato (medium); chopped
Hot salsa
6 pcs of flour tortillas
Instructions:
Rinse the lentils then discard odd-looking ones. Soak with (clean) water for 4-6 hours (or overnight).
Place inside a saucepan with the beans and let it boil then simmer for half an hour, covered. Gradually add more water when needed,
Place onions in the microwave and heat on high setting until it becomes soft. Drain thoroughly the lentil mixture but reserve (1/2 cup) of its water. P
lace drained mixture onto the processor together with the jalape�o peppers, onion, garlic, oregano, chile, and coriander. Blend to make a puree and gradually add reserved liquid when necessary.
Preheat oven at 325 degrees F. Prepare a pizza pan or baking sheet and slightly grease the surface.
Place (flour) tortilla lightly onto the pan. Spread puree, about 4-5 tablespoons. Sprinkle cheese and place another tortilla; repeat until done with last tortilla.
Sprinkle cheese over the last tortilla then bake (20-30 mins).
Take out burrito. Let it rest for 5-10 mins, allowing to firm up. Place salsa, lettuce, and tomato on its side. Serve.
>> Bean Burrito Layers Recipe
Mexican Bean Dip Recipe
Ingredients:
4 bacon slices (small pieces)
31 ozs of pork and beans (in tomato sauce)
1/2 c of cheddar (sharp, shredded)
2 tsp of Worcestershire
2 tsp of vinegar
1 tsp of garlic salt
1/2 tsp of salt
1 tsp of chili (powder)
1 pc of pepper (Cayenne)
Instructions:
Put bacon in 1.5-quart glass then heat in microwave (3 to 4 minutes) ’til bacon is crisp. Set bacon aside.
Drop beans into the blender then blend ’til it is smooth, and pour it into the drippings of bacon. Mix the rest of the ingredients and cover using plastic wrap or glass.
Then microwave (7 to 8 minutes) ’til mixture becomes hot. Sprinkle pieces of bacon on top. Good for 1 serving.
>> Mexican Bean Dip Recipe
Black Bean Soup Spanish Style Recipe
Ingredients:
Salt
Pepper
1/2 c of sour creme
1 pc of egg (hard boiled); sliced
1 tsp of hot sauce
1 tsp of chili powder
1/4 tsp of mustard (dry)
1 clove of garlic; minced
1 c of onion; chopped finely
1/2 of celery; chopped
1/4 tsp of celery seed
4 pcs of Laurel leaves
4 c of water
1 c of black beans
Instructions:
Clean beans. Place in a bowl with water. Leave overnight to soak.
Drain beans and transfer into a deep kitchen pot. Add the celery, celery seeds and Laurel leaves. Pour in enough water to cover beans then heat until boiling.
Reduce the heat then gently simmer (about an hour). In a separate pan, saute garlic and onions until onions are clear. Add these to the bean mixture together with mustard, chili powder, hot sauce.
Simmer mixture for one more hour ’till beans become tender enough to mash. Take away Laurel leaves. Place mixture in a food processor and blitz. Reheat as needed.
Serve with sour creme and sliced egg.
>> Black Bean Soup Spanish Style Recipe
Kidney Bean Salad Recipe
Ingredients:
1 can of beans (kidney, 16 ozs); rinsed
1 tsp of pickle (dill); grated
1 stalk of celery; diced
2 tsp of onion; grated
1/4 c of yogurt (anchovy)
1 pc white of egg (hard-cooked); chopped finely
A few lettuce leaf pieces (Romaine)
Instructions:
Mix lightly together 1 can of kidney beans, 1 stalk of celery, 1 tsp of dill pickle, 2 tsp of onion and egg white. Place beautifully on leaves then add 1 tablespoon of yogurt on top.
>> Kidney Bean Salad Recipe
Black Bean Polenta/ Nancy Recipe
Ingredients:
A can of green chilies (7 ozs); chopped
2 c of salsa (fresh)
4 c of cheese (Garlic Jack); grated
3 c or 2 bunches of scallions; sliced
2 c of polenta (coarse cornmeal)
8 c of water
2 c of black beans; dried
3 tsp of salt
Instructions:
You can cook the beans 24 hours before making this recipe or you can fully soak them inside a bowl for about two hours before preparing this recipe.
Using a deep kitchen pot, boil eight cups of water, season with salt then little by little add one cup of the polenta all the while stirring continuously.
Cook for twenty minutes ’till you get a thick paste. Add the scallions and one part of your cheese.
Transfer the bean mixture onto a baking pan. Top with salsa, add the beans, chilies and the remainder of the cheese. Layer the polenta.
Pop in the oven for twenty minutes (350 degrees F). Serves eight people.
>> Black Bean Polenta/ Nancy Recipe
Mexican Bean Sandwich Recipe
Ingredients:
2 tsp of salad
1/4 – 1 tsp of chili (powder)
1 tsp of vinegar
1/8 tsp of onion (powder)
3 tbs of celery; chopped
3/4 c of beans (pinto or kidney)
4 slices of tomato
2 leaves of lettuce
2 pcs of flour tortillas
Instructions:
Combine onion and chili powders as well as vinegar with the salad into a bowl then add the celery and beans, then mix it well. Heat and soften the tortillas on a pan (about 1.5 hour).
Put 1/2 of filling (bean) on each piece of tortilla somewhere near the edge then top it with tomato and lettuce. Roll it up. Good for two servings.
>> Mexican Bean Sandwich Recipe
Beans For Burritos Recipe
Ingredients:
1 lb of beans (pink)
1 tsp of salt
3 pcs of garlic cloves; crushed then minced
1/2 tsp of chili powder (McCormick)
1 can of ortega chiles (small, green); chopped
4 Tbsps of salsa
1 pc of onion (large); chopped
Instructions:
Soak beans for overnight while frequently changing the water. Place beans on crock-pot; cover them with water then add garlic, onion, chili, and salt.
Cook over low heat till beans soften or for 15-20 hours. Once cooked, get a little of its liquid especially from its top then mash cooked beans; mix in salsa and chiles.
>> Beans For Burritos Recipe
Beef Black Beans & Rice Recipe
Ingredients:
2 Tbsps of oil (vegetable)
1 c of onions; chopped
1/16 tsp of cayenne pepper
500 g of ground beef (lean)
1 c of chopped bell pepper (green)
1 pc of garlic clove; chopped finely
1 Tbsp of juice (freshly squeezed lemon)
1 Tbsp of mustard (prepared)
1 tsp of chili powder
1 c of tomato sauce
3 c of white rice (cooked)
2 c of black beans (cooked); drained
2 Tbsps of soya sauce
Instructions:
Heat skillet above moderate heat and add oil. Place garlic, bell pepper, onion, and beef; saute till tender while stirring constantly.
Combine juice, chili (powder), soya sauce, cayenne, and mustard on a bowl. Add tomato (sauce) then mix or whisk thoroughly; add onto the meat along with the beans.
Cook again for another twenty mins or till flavors have blend well. Serve on top of warm rice.
>> Beef Black Beans & Rice Recipe
Boston Chicken Baked Beans Recipe
Ingredients:
3 slices of ham; cut into squares
1/2 c of barbeque sauce (open – pit hickory flavor)
1 c of catsup (Hunt’s)
1 can of pork and beans (Campbell, 28 ozs)
1 jar of beans (Northern); drained & rinsed
1/4 c of onions (dry); chopped
1 waldine van geffen
Instructions:
Saute onions. Decant the jar of beans onto a baking pan. Mix in the pork with beans. Add the onions, catsup, ham and barbeque sauce.
Bake at 350 degrees F for thirty five minutes. Take out of the oven and let cool. Place inside the fridge for later use. Reheat if desired.
>> Boston Chicken Baked Beans Recipe
Black Bean & Salmon Appetizer Recipe
Ingredients:
2 Tbsps of safflower oil
8 pcs of tortillas (corn)
1 can of beans (black, 16 oz); rinsed then drained
1 can of pink salmon (7 oz, w/ bones); drained
1/2 tsp of onion powder
1/4 c of juice (freshly squeezed lime)
1/4 c of parsley (fresh); chopped
3/4 tsp of ground cumin
1/2 tsp of salt
1/2 tsp of celery
3/4 tsp of minced garlic
1/2 tsp of grated lime rinds
1/4 tsp of red pepper flakes (dried)
1/4 tsp chili pepper
Instructions:
Combine together salmon and beans, flake salmon using fork. Afterward, mix in oil, onion powder, lime juice, parsley, cumin, salt, celery, garlic, lime rinds, pepper flakes, and chili pepper; mix well then chill.
Preheat the oven (350 degrees F). Cut the tortillas into triangles; toast in the oven till crispy or about five mins. Place tortilla on the platter with the black bean-salmon mixture on the side.
>> Black Bean & Salmon Appetizer Recipe
Black Bean & Millet Salad Recipe
Ingredients:
1 c of millet (uncooked)
3 c of water
1-1/2 cup of black beans (cooked)
1 pc of onion (medium); chopped
1 pc of cucumber (medium)
2 pcs of tomatoes (large); chopped
For the dressing:
1/3 c of water
2 tsps of balsamic vinegar
3 Tbsps of juice (freshly squeezed lemon)
1 tsp of garlic; chopped finely
1/4 tsp of allspice
1/4 tsp of pepper (black)
1/2 tsp of cumin
1 tsp of salt
Instructions:
Cook millet with water till all of the water has been absorbed (30 to 45 minutes). Fluff using the fork; let it cool for a while.
Combine black beans, tomatoes, onion, and millet in a large mixing bowl. Peel cucumber (but leave some skin to like striped); slice, remove seeds, and dice. Add onto the bowl of salad.
Combine water, juice, vinegar, garlic, salt, allspice, black pepper, and cumin; mix well then pour onto salad. Toss and cover tightly. Let it chill.
Serve with lettuce or wrap in pita.
>> Black Bean & Millet Salad Recipe
Chocolate Chili With Pinto Beans Recipe
Ingredients:
1.5 lb of pork (lean); diced finely
1.5 lb of beef (lean); diced finely
5 pcs of onions (medium); chopped coarsely
1/4 c of olive oil
3 c of water
2 c of tomato juice
5 Tbsp of chili powder
3 Tbsp of ground cumin
1 tsp salt
3 Tbsp of cocoa (powder, unsweetened)
3 Tbsp of cinnamon
3 Tbsp of oregano
2 Tbsp of garlic; finely chopped
3 Tbsp of cornmeal (white)
2 cans of beans (pinto, 1 lb); drained & rinsed
Onion; coarsely chopped
Lettuce; shredded
Flour-made tortillas
Instructions:
Cook beef and pork on medium flame, stirring always, ’til they lose the pink hue but before browning (approximately 15 minutes). Put into bowl then set it aside.
Then heat oil on the used pan ’til rippling then add onions (chopped). Saute mixture while stirring from time to time ’til translucent and soft (10 minutes).
Stir meat that was reserved to onions then blend with optional salt, cinnamon, cocoa, oregano, cumin, chili (powder), tomato juice and 3 c water.
Bring flame high then let mixture boil then lower flame and let simmer (1 hour) uncovered. Stir from time to time.
Add seasonings to taste. If desired, add additional chili (powder). Cook for 30 more minutes then add beans, cornmeal as well as garlic. Let simmer 10 more minutes ’til beans get heated.
Add garnishes: sour cream, lettuce (shredded), Parmesan cheese (grated) or onions (chopped).
>> Chocolate Chili With Pinto Beans Recipe
Madam Russell Baked Beans Recipe
Ingredients:
1 lb of beans (white pea); soaked overnight, dried
1/4 lb of pork (salt-cured, lean); diced
1 pc of onion (medium); diced
1/4 c of sugar (brown, packed)
1/2 tsp of mustard (dry)
1 tsp of salt
1.2 c of molasses
Instructions:
Boil onions and beans in huge saucepan then simmer (45 minutes) ’til the skins separate from beans. Drain the liquid on little bowl.
Take one c of liquid from bean and blend it with salt, sugar, mustard and molasses in bowl. Then layer 1/2 of pork with all beans to 8-cup beanpot. Then pour the molasses mix on top and add a little more liquid from bean, then place the rest of pork on top.
Bake for 240 minutes (300 degrees F); uncover. Extend baking for 1 more hour ’til beans become tender, dark brown and dry, if prefer.
(After baking for two hours, check beans. If it looked dry, then add liquid from bean to moist.) Good for 6 servings.
>> Madam Russell Baked Beans Recipe