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
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
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
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
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
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
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