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
Chilied Red Bean Dip Recipe
Ingredients:
2 Tbsp of oil (corn)
1 clove of garlic; mashed
1 pc of onion; chopped finely
1 pc of chili (green, fresh); seeded and chopped finely
1 tsp of hot chili (powder)
1 can of beans (red kidney, 15 oz )
1/2 c of cheese (cheddar); shredded
Salt
Slivers of chilies (green and red, fresh)
Sprig of parsley (fresh, optional)
Chips of tortilla
Instructions:
Heat the oil on skillet and add the chili powder, chili (green), onion and garlic then cook slowly (4 minutes). Drain and reserve the kidney juice.
Set aside 3Tbsps of the beans then process the remainder using the blender (food processor) or blender to puree. Pour onion mix then put 2 Tbsps of the bean juice, mixing well.
Add the cheese and beans, then cook slowly (2 minutes), stirring ’til cheese is melted. Pour in salt to taste then mix and add bit more of bean juice when mixture is very thick.
Spoon on dish then garnish using parsley and chilies, if preferred. Serve dish while warm coupled with the chips.
>> Chilied Red Bean Dip Recipe
Bean Curd With Chinese Parsley Recipe
Ingredients:
2 pcs of hot peppers (italian)
1 pc of bell pepper (red, small)
1 tsp of cornstarch
1/4 tsp of salt
2 Tbsps of oil
1/2 c of coriander (or chinese parsley); chopped
1/2 lb of bean curd (medium); cut into cubes
1 Tbsp of soy sauce
Instructions:
Slice the italian peppers lengthwise; do same with bell peppers. Dissolve cornstarch on (1/4 cup) water; stir. Heat the oil on an iron-cast wok.
Once oil is heated, fry pepper for half a minute. Add bell peppers and tofu. Pour soya sauce and gradually add the cornstarch mix while stirring continuously to avoid lumps.
Sprinkle parsley then increase heat and cook until the sauce has slightly thickened. Serve while hot.
>> Bean Curd With Chinese Parsley 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
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