Bountiful Black Bean Soup Recipe
Ingredients:
1 pc of lemon (large); thinly-sliced
1/4 tsp of pepper (black); ground
1/4 c of lime juice
1 lb of black beans (dried)
Zest from 1 big lemon
2 pcs of onions (large); chopped finely
1 lb of carrots; skins removed & cut into cubes
Bunch of celery leaves; minced
Salt
4 qts of chicken broth
Instructions:
Put beans inside deep kitchen pot. Cover with water in order to soak all beans. Boil for five minutes then remove from fire. Drain.
Using a different kitchen pot, mix all the beans with the broth, carrots, celery and onions. Place in the zest of one lemon. Boil then lower down heat then simmer lid off until beans become tender.
Using a spoon that is slotted, scoop the bean mix through a blender then blitz to make a puree. Return puree into the kitchen pot and re-heat.
Season with pepper. Add more salt. Add the lemon juice. Pour onto serving cups. Good for three persons.
>> Bountiful Black Bean Soup Recipe
New Baked Beans Recipe
Ingredients:
3 cans of beans (pork or kidney)
1/2 pc of onion; diced
1/2 c of sugar (brown)
1 pc of bell pepper; cut into small cubes
1.5 c of salsa
1 tsp of mustard (powder)
1 tbs of Worcestershire
1 lb of turkey (ground); cooked
Instructions:
Preheat the oven (350 degree F). Crumble then cook the turkey, and mix all other ingredients using a dish for baking. Cook for an hour, ’til it is done. Good for 1 serving
>> New Baked Beans Recipe
Beans & Eggs Recipe
Ingredients:
4 ozs of sausage links; diced
1/4 c of onion; chopped
1-2/3 c of beans
2 Tbsps of veggie oil
1/4 c of water
1/4 tsp of salt
1/8 tsp of pepper
1/4 c of catsup
1 tsp of Worcestershire
6 pcs of eggs; boiled
1/4 tsp of basil; crushed
Optional:
1 pc of avocado; sliced
1 pc of orange; peeled then sliced
Instructions:
Cook the sausage until brown and set aside; Heat oil in a pan then saute the onion then add catsup, sausage, seasonings, and water. Let it simmer for twenty minutes, covered.
Arrange the bean mixture on a platter; place the eggs, orange, and avocado on the side.
>> Beans & Eggs Recipe
Chili Bean Tacos Recipe
Ingredients:
1 lb of sausage (pork); crumbled
2 Tbsp of olive oil
3 Tbsp of paste of tomato
1 pc of onion; coarsely chopped
1/2 tsp of cumin (ground)
1 tsp of hot chili (powder)
1 pc of tomato; chopped and peeled
1 clove of garlic; crushed
8 pcs of shells (taco)
1 can of kidney (10 ozs); drained
1/2 pc of pepper (bell, red); seeded and diced
Sour cream
Paprika
Leaves of lettuce
Radish roses
Salt
Instructions:
Preheat the oven (350 degrees F). Heat the oil on saucepan and add chili, cumin, garlic, onion and sausage. Gently fry (5 minutes), stirring and breaking sausage.
Then add beans, pepper, tomato as well as the paste then let cook slowly (15 minutes) while stirring often; add salt to season.
Heat the taco as per manufacturer’s instructions and fill sausage mix into heated taco. Add paprika and cream (sour) on top of taco and serve together with radish and lettuce as garnishing. This recipe is good for 8 serving portions.
>> Chili Bean Tacos Recipe
Black Bean Soup With Cilantro & Orange Recipe
Ingredients:
Zest from one pc of orange
1/4 c of cilantro (fresh); diced
2 pcs of carrots; cleaned & cut into cubes
2 pcs of leeks; cleaned & sliced into slivers
Freshly cracked black pepper
8 c of water
1 pc of onion; diced
2 Tbsps of seasoning (vegetable) or broth
2 c of black beans; washed & then drained
Instructions:
Prepare beans. Soak them inside a bowl of water overnight. Drain beans then place inside a kitchen pot with water then cook on low ’till tender. This should take up to three hours.
Season with pepper and salt. For the meantime, cook carrots, leeks and onions inside a separate pot with water ’till carrots become tender. This should take about thirty minutes.
As beans become tender, place about two cups of this mixture into a blender and blitz to get a smoother texture. Place mashed beans back in pot.
When carrots become tender, transfer into a blender to process to get a smooth mixture. Combine the carrot mixture and bean soup and simmer a few more minutes.
Garnish using the zest of one orange and cilantro prior to serving.
>> Black Bean Soup With Cilantro & Orange Recipe
Blackeye Beans With Wild Rice & Herbs Recipe
Ingredients:
Pepper
Salt
3 Tbsps of olive oil (Extra Virgin)
2 Tbsps of vinegar (white wine)
1.5 Tbsps of thyme (fresh); finely chopped
3 Tbsps of oregano (fresh); finely chopped
A bunch of fresh herbs (for garnish)
1 c corn kernels (whole)
1 tomato (large); diced
1 c of rice (white); cooked
1 c of rice (wild); cooked
1 lb of beans (black eye)
1 pc of bell pepper (green); diced
Instructions:
Clean beans. Using a large kitchen pot, bring beans to boil. Simmer it for ten minutes. Take off from heat then set it aside for an hour.
When you are ready to cook, mix up thyme, oregano, olive oil, vinegar, pepper and salt. Set these aside.
Using a separate platter, mix together the wild and white rice, onion, tomato, corn and bell pepper. Mix in the cooked black eye peas. Toss gently.
Season it with pepper and salt. Top with extra cilantro. Serve right away. Makes sixteen cups.
>> Blackeye Beans With Wild Rice & Herbs Recipe
Penny’s Beans – Adapted Recipe
Ingredients:
1/2 pc of onion; cubed
1 lb of beans; cooked
1 tbsp of oil (vegetable)
1 pc of pepper (lemon)
2 cl of garlic; mashed
1 can of mushrooms
1 c of rice (brown); cooked
3 tbsp of lemon juice
2 c of veggie stock
Instructions:
Fry onion and garlic with oil ’til onion is clear. Put in lemon (juice and pepper), undrained mushrooms, broth as well as rice and beans. Simmer in low flame for half an hour. This recipe creates 2 servings.
>> Penny’s Beans – Adapted Recipe
Latin Black Bean Soup Recipe
Ingredients:
1 c of beans (black); dried
1 pc of onion; minced
8 c of water
2 cloves of garlic; pounded
1 pc of bell pepper (green); chopped
6 ozs of tomato paste
1 tsp of ground (cumin)
1 tsp of oregano
3 Tbsp of vinegar (red wine)
1 Tbsp of soy sauce (tamari, low sodium)
1/4 tsp of Tabasco
1/4 c of chiles (green); chopped
2 c of rice (brown); cooked
2 Tbsp of coriander (fresh); chopped
Instructions:
Place and boil beans with water on huge pot for soups and allow to cook (2 minutes). Take away from flame and cover then set aside (45 minutes). Put back on fire and drop cumin, oregano, pepper, garlic and onion.
Cover the pot and allow to cook on low-set flame (1 & 1/2 hours) then drop tomato paste, tamari and vinegar. Cook 30 more minutes then drop coriander, Tabasco, chilis and rice. Cook ten more minutes and then serve this dish while hot.
>> Latin Black Bean Soup Recipe
Beef Black Beans & Rice Recipe
Ingredients:
2 Tbsps of oil (vegetable)
1 c of onions; chopped
1/16 tsp of cayenne pepper
500 g of ground beef (lean)
1 c of chopped bell pepper (green)
1 pc of garlic clove; chopped finely
1 Tbsp of juice (freshly squeezed lemon)
1 Tbsp of mustard (prepared)
1 tsp of chili powder
1 c of tomato sauce
3 c of white rice (cooked)
2 c of black beans (cooked); drained
2 Tbsps of soya sauce
Instructions:
Heat skillet above moderate heat and add oil. Place garlic, bell pepper, onion, and beef; saute till tender while stirring constantly.
Combine juice, chili (powder), soya sauce, cayenne, and mustard on a bowl. Add tomato (sauce) then mix or whisk thoroughly; add onto the meat along with the beans.
Cook again for another twenty mins or till flavors have blend well. Serve on top of warm rice.
>> Beef Black Beans & Rice Recipe