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
Black Bean Relish Recipe
Ingredients:
3/4 tsp of salt
Freshly cracked black pepper
1 pc of Serrano pepper (or Jalapeno); diced finely & seeded
1 tsp of cumin powder
2 Tbsps of honey
2 Tbsps of fresh lemon juice
1 c of bell pepper (green, red and yellow); diced
1 can of black beans (15 oz); cooked
Instructions:
Thoroughly clean black beans. Transfer to one medium sized bowl. Mix in one-third cup of each bell peppers.
Whisk up honey and the lemon juice. Pour into the bean mix. Season with cumin, salt, pepper and chili. Toss evenly.
Cover with cling wrap and put in the fridge (about 24 hours), but making sure to mix every now and then. Can yield three cups.
>> Black Bean Relish Recipe
Serbian Bean Soup Recipe
Ingredients:
1 lb of beans (cannelli or navy; dried, white)
1 pc of carrot (large); scraped & sliced
5-6 pcs of peppercorns (whole)
1 lb of kielbasa; sliced thickly
2 Tbsps of olive oil
2 pcs of onions; coarsely chopped
2 Tbsps of flour
1/2 Tbsps of salt
1 tsp of paprika
3 pcs of bay leaves
3 cls of garlic; coarsely minced
2 Tbsps of parsley; chopped
2 Tbsps of tomato (paste)
Instructions:
Clean beans from grits or chaff then wash them two times using water (cold). In huge saucepan, cover beans under 1″ to 2″ deep of water. Let water boil then lower the flame. Let it simmer (1/2 half).
Turn flame off and put water (cold) in saucepan so that beans is submerged in 3″ deep in water. Let beans settle for 1-2 minutes then drain. Add water (fresh) then let it boil; reduce flame and let simmer.
Combine beans with the carrot, paste of tomato, parsley, bay leaves, garlic, onion as well as peppercorn. Simmer slowly on very low-set flame (1.5 or 2 hours) ’til beans become tender.
After cooking for 45 mins., put in kielbasa. About 15 minutes prior to serving, put 1/2 Tbsps of salt to mixture. In separate pan, stir paprika in hot oil then immediately add flour.
Then mix well, creating paste (thin). Add paste to soup mixing constantly. Simmer (5 minutes) ’til soup thickens.
>> Serbian Bean Soup Recipe
New England Style Baked Beans Recipe
Ingredients:
1 & 1/2 lbs of beans (navy, dry)
1 lb of ham hocks (or ham, smoked or 1/2 lb salt pork, cubed)
1/2 c of onion (chopped)
1/2 c of sugar (brown); packed
1/2 c of syrup (maple)
1 tsp of mustard (dry)
1 tsp of salt
Ingredients:
Wash the beans and add them to water, which is three times its volume, and boil 10 mins. Lower the heat then cook for 30 mins. Let it stand in about 1 & 1/2 hrs, ’til beans become tender, then drain.
Place the beans in crockpot combined with 1 c water. Add the rest of the ingredients and mix it thoroughly. Cover the pot then cook for 10-12 hrs on low-set heat, or cook for 4-5 hrs on high heat.
Stir occasionally. Remove the bone from the ham then return the ham to the pot. Good for 8 servings. If you want beans that are thicker, uncover the pot. Afterward, turn heat to high heat for the rest of the cooking time.
>> New England Style Baked Beans Recipe
Bean Curd With Pineapple Recipe
Ingredients:
1 lb of tofu (or bean curd); cubed
2 Tbsps of soya sauce
1 can pineapple (chunks, large)
1 tsp of cornflour
1 Tbsp of oil
2 Tbsps of dry sherry
Chopped scallions
1 c of bean sprouts; roots removed
Instructions:
Drain pineapple and reserve 1 tablespoon of the syrup. Dissolve the cornflour with the syrup; stir and add sherry and soya sauce, mix well. Add tofu and let it rest for fifteen mins.
Heat an iron-cast wok and place oil. Stir-fry marinated tofu until it liquid is absorbed. Take out tofu and drain.
Use the same wok and add small amount of oil then add scallion, bean sprouts, and pineapple (at about a minute). Add tofu and cook (at about two mins). Serve it with rice.
>> Bean Curd With Pineapple 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
Calico Bean Salad Recipe
Ingredients:
6 pcs of lettuce (leaves)
1 bell pepper (red); finely sliced
A bunch of scallions; finely sliced
1/4 tsp of pepper (cayenne)
1 tsp of lime juice
1/2 tsp of sugar
1/4 tsp of salt
2 tsps of olive oil
4 Tbsps of vinegar (red wine)
1 c of beans (white); dried
1 c of beans (red); dried
1 c of beans (black); dried
Instructions:
Clean beans and submerge in water for twenty four hours. Using a deep kitchen pot, place beans in and cook to boiling about an hour. Careful not to overcook.
Just prior to serving, mix onions, oil, vinegar, sugar and salt and lemon. Season with salt, cayenne and pepper. Mix in the bell peppers. Toss.
Divide equally on top of four lettuce leaves. Perfect for four persons.
>> Calico Bean Salad Recipe
Chinese Potatoes With Chili Beans Recipe
Ingredients:
4 pcs of potatoes (medium); sliced into chunky sizes
3 pcs of onions (green); sliced thinly
1 pc of pepper (chili, large); sliced and seeded
1 Tbsp of cooking oil (flavored)
2 pcs of garlic cloves; mashed
1 Tbsp of sesame seeds
1 can of kidney beans (16 ozs)
2 Tbsps of soy sauce
Pepper and salt
Instructions:
Boil potatoes ’til a bit tender and don’t overcook. Let drain then set it aside. Stir-fry chili and onions with oil (1 minute). Sprinkle garlic then let mixture fry in another for several seconds.
Drop the potatoes into garlic mixture as well as soy sauce and beans, mixing thoroughly in the process. Add salt and pepper for taste then cook ’til vegetables get well-heated. Sprinkle seeds (sesame) to garnish.
>> Chinese Potatoes With Chili Beans Recipe