Back-Of-The-Stove Baked Beans Recipe
Ingredients:
5 pcs of bacon
2 c of beans (white); rinsed then drained
1/2 c of molasses
1 pc of onion (large); diced
1 c of broth (chicken)
1/4 c of sugar (brown)
1/4 c of tomato paste
1/2 tsp of salt
1-1/2 tsp of mustard (prepared, dried)
1/2 tsp of black pepper (freshly ground)
Instructions:
Cook the bacon until crispy. Place on paper towel to absorb excess oil then discard oil from the pan but leave a tablespoon on it.
Set heat on medium then add the onion. Stir till limp and slightly brown or about two mins.
Add broth, paste (tomato), sugar, molasses, mustard, pepper, and salt. Stir thoroughly until well incorporated. Cover the saucepan and cook beans for forty-five minutes over gentle heat.
When done, chop the bacons finely and add into the beans. Serve while hot.
>> Back-Of-The-Stove Baked Beans Recipe
Cannellini Beans With Italian Sausage Recipe
Ingredients:
Salt
Pepper
2 cans of cannellini beans (16 ozs. each); cleaned, washed & drained
1 can of tomatoes (Italian plum); drained & chopped roughly
1 Tbsp of sage (fresh); minced
4 cloves of garlic; minced
3 sausages (Italian, sweet)
3 sausages (Italian, spicy)
1 Tbsps of olive oil
Instructions:
Using a non stick gridle, saute sausages. Remove unwanted fat drippings. Saute the garlic then the sage. Remove from heat.
Cut sausages about one inch thick pieces. Mix in beans then tomatoes. Return back to pan. Simmer ’till well done about fifteen minutes. Season with salt.
Perfect for six.
>> Cannellini Beans With Italian Sausage 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
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
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
Black Bean Soup Recipe
Ingredients:
5 & 1/2 Tbsps of sherry
1 & 1/2 Tbsps of lime juice
1 tsp of oregano
1 tsp of basil
1/2 tsp of marjoram
2 pcs of Laurel leaf (bay leaf)
1 pc of onion; roughly chopped
1 pc of carrot; cut into cubes
4 cloves of garlic; roughly chopped
2 c of celery; finely chopped
A can of tomatoes; finely chopped, reserve liquid
7 c of broth
6 c of water
3 c of black beans; cleaned and drained
Instructions:
Prepare black beans inside a deep kitchen pot then immerse in six water (six cups). Leave overnight to soften. Drain beans pour broth in kitchen pot.
Put beans back in pot together with broth. Heat up the pot then put in celery and carrot. Add basil, garlic, oregano, Laurel leaves plus the marjoram. Simmer covered for two and a half hours.
Pour sherry, lime juice, and the vinegar if stronger taste is desired. Season with pepper and salt. At this time, beans should be soft. Add in tomatoes and take out the Laurel leaves.
Take pot off the heat. Transfer bean mixture into a processor and blitz for finer texture. Serve with sour cream, chives and onion if desired. Good for six persons.
>> Black Bean Soup 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