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
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
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
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
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
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
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