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
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
Bean Curd With Broccoli Recipe
Ingredients:
1-1/2 tsp of cornstarch
2 Tbsps of soya sauce
3/4 c of stock (chicken)
1 Tbsp of dry sherry
1 Tbsps of sesame oil
4 Tbsps of veggie oil
1/2 tsp of salt
2 c of broccoli
2 cloves of garlic; sliced
1/2 lb of tofu (medium); cut into cubes
2 slices of ginger root
Scallions; sliced
Instructions:
Mix cornstarch with (1/4 cup) stock inside a small bowl; stir well and add soya sauce, wine. and (sesame) oil. Stir again.
Heat (vegetable) oil on an iron-cast wok above moderate heat. Place ginger and garlic. Stir-fry for ten seconds then add broccoli and scallion. Stir for one minute then add (1/2 cup) stock and salt.
Allow to simmer and cover lid for one minute or until broccoli has tendered but crispy. Take out broccoli using tongs then reduce the heat into low.
Add the tofu and allow to heat thoroughly. Add the cornstarch mix while stirring to avoid lumps. Place broccoli into wok again and stir.
Once sauce thickens, turn off heat and transfer onto a serving bowl.
>> Bean Curd With Broccoli Recipe
Lima Bean Cheese Bake Recipe
Ingredients:
3 c of beans (lima); cooked, drained and dried
3 Tbsp of ketchup
3 Tbsp of flour (whole wheat)
1.5 c of milk
1 pc of onion (medium); chopped
1.5 c of cheese (cheddar); shredded
Instructions:
Preheat the oven (350 degrees F). Mix flour, ketchup and onion in 2-quart shallow casserole. Pour in 1 c of the cheese, followed with milk then top using cheese remaining.
Bake without cover (30 minutes) ’til sauce becomes bubbly and thick. As mixture gets cool, sauce becomes more thick.
>> Lima Bean Cheese Bake 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