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Ingredients: 1 Pound(s) Beans, pink, red or pinto 1 Teaspoon(s) Garlic salt 1 Teaspoon(s) Onion salt 1/4 Teaspoon(s) Thyme 1/4 Teaspoon(s) Marjoram 10 1/2 Ounce(s) Beef or chicken broth 16 Ounce(s) Tomatoes, stewed 3 Tablespoon(s) Chili powder (or about 7 to 10 oz green chili salsa) Directions: Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in about 6 cups of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in about 6 to 8 cups of hot water salted to taste. Bring to a boil, boil 3 minutes, remove from heat, and soak 1 hour. Whichever method you choose, make sure you use a pot large enough to let the beans expand 2 1/2 times, and drain and rinse the beans after soaking. Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme and marjoram. Cover and simmer until the beans are tender (2 1/2 to 3 hours). Don't let beans boil dry. Add hot water as needed. Spoon out 3 cups of the cooked beans to use another day in another way. Mash the rest of the beans with their liquid. Add remaining ingredients, plus about 1 cup of hot water. Heat at least 10 minutes to blend flavors. NOTES: * A variation of chili con carne with beans -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Council and other organizations. Yield: Makes 5 to 6 cups. * I'm not sure why the recipe doesn't call for you to cook a smaller quantity of beans, rather than spooning out the cooked beans. The pamphlet says that you can make the excess beans into a salad by covering them with French dressing and refrigerating. I think they're trying to sell more beans. * Chili powder is a spice from Texas and Mexico consisting mainly of ground dried chili peppers. * Green chili salsa is a Mexican condiment made from hot green chilies, onions, vinegar, salt and other ingredients. * The slow soak method gives beans a better texture. Since these beans will be mashed, it won't make much difference, unless you're concerned about those 3 extra cups of cooked beans you will make into a salad. : Difficulty: Easy : Time: 3 to 3 1/2 hours when done by the quick-soak method, overnight if slow-soak. : Precision: No need to measure. : Jeff Lichtman : Relational Technology, Inc., Alameda, CA : {amdahl, sun}!rtech!jeff : {ucbvax, decvax}!mtxinu!rtech!jeff : : Saints should always be judged guilty until they are proved innocent.. : Copyright (C) 1986 USENET Community Trust
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Add the shredded meat to the pork stock, along with the ham Cheese soup Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk and butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts. SOURCE: "20th Century Cook Book" Easter soup 1. De-salt the cod by soaking in water overnight (change the water 3 or 4 times). Also soak the beans in plenty water. 2. Heat the oil in a large pan and add the drained beans, garlic bulb, onion, tomato bay leaf and dried pepper. Stir and cook for a few Fakes xithati ( sour lentil soup) *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if Fresh tomato-vegetable soup Plunge the tomatoes into boiling water & then into iced water to remove their skins. Chop the tomatoes & set aside. In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes. Stir in the garlic, z C.v. woods world championship chili Cut chicken into pieces and combine with water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, tomatoes and sugar and simmer1 1/2 hours. Boil chiles 15 min until tender, remove seeds and cut in 1/4 in s Italian minestrone soup In a large pot, place the meat, water, salt, small onion, celery leaves and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the f Carrot orange soup Reserve and set aside 1/2 pound of the carrots. Heat oil in a large soup pot and saute onions and celery till golden. Add onions, celery, cumin, coriander, ginger and nutmeg. 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Soak the noodles in hot water for 20 minutes; drain and cut into short lengths. Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodle Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixtu White bean dip Place the beans, garlic, and cilantro leaves in the work bowl of a food processor or in a blender. Process, scraping down the sides as needed, until the ingredients are finely chopped. Add the oil, lime juice, chili powder, and cumin and process u Three bean turkey burger bake In large skillet, brown ground turkey and onions; drain. Add lima beans; cook and stir until beans are thoroughly heated. Add remaining ingredients; mix well. Spoon into 2-quart casserole. Bake, uncovered, in preheated 350-degree oven 35 minutes or unt "a bowl of red" chili recipe Wash, stem and remoeve seeds from the chilies. Put chiliesin 3 cups cold water and bring to a boil. After about 45 minutes to an hour the skins should slip off easily. Mash the pulp into a paste. If this seems too difficult, you can substitute ch Beef and barley soup In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 min Cream of broccoli soup Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth a Black bean dip cook garlic, green pepper and onion in vegetable oil over moderately low heat, stirring, until onion is transluscent. in a food processor or blender, blend beans, lime juice, cliantro, spices, and water. add 2 T more water if necessary. add onion mixture Potato and roasted garlic soup On a flat surface, smash garlic heads, root ends up, with the palm of the hand to break up cloves, leaving peels intact. Put garlic on a sheet of foil and drizzle with 1 tbsp oil. Sprinkle garlic with salt and pepper to taste and wrap tightly in foil. Clear chicken and egg soup Bring a large saucepan of water to a boil and add the salt and rice wine vinegar. Reduce the heat so that it is just simmering and carefully break the eggs into the water, one at a time. Poach the eggs for one minute. Remove the poached eggs with Lentil soup with liver dumplings Saute the onion and the bacon in the butter, add the leek and the lentils, saute for a moment. Moisten with bouillon, bring to the boil and simmer until the lentils are tender. Meanwhile skin the liver and press through a fine sieve. Beat the b Black bean chili - crockpot Soak the beans overnight, drain; add the onion, chilis and the ingredients from the chili mix. Be sure to add anything the chili mix calls for. Throw everything in the removeable bowl of the crock pot and add enough water just to cover the beans. Put in Skinny chili 1.Finely chop pepper, onion, and garlic in a food processor. Scrape into a 13x10x2" oval dish and stir in tomatoes, breaking up any whole tomatoes. Cover tightly with microwave plastic wrap. Cook at 100% for 9 minutes (in a 650-700 w Pasta and bean soup * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, unt il al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute til