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
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
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
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
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
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
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
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
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
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