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
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
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
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
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
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
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
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