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
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
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 & Rice Salad (Vegan) Recipe
Ingredients:
2 c of rice (cooked); warm
1 c of black beans (cooked)
1 c of tomatoes (chopped)
1/2 c of cheese (Cheddar); shredded
1 Tbsp of parsley (fresh)
1/4 c of salad dressing (low calorie, Italian)
1 Tbsp of lime juice (fresh)
Lettuce 9leaves)
Instructions:
Combine beans, tomato, rice, parsley, and cheese on a bowl. Add in juice onto mixture then toss.
Place salad neatly on plate with the dressing and lettuce on the sides.
>> Black Bean & Rice Salad (Vegan) 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