Recipes
  Ingredients Recipes Recipes Recipes Restaurants Recipes Utilities Recipes Cooking Directory Recipes Recipesbox

Recipes from all over the world




Ingredients:
1 Pound(s) Beans, dried black
1 Cup(s) Onion; chopped
1 Tablespoon(s) Margarine or butter
4 Cup(s) Hot pepper sauce
1 Bouillon cube, beef
12 Ounce(s) Ham, cooked lean
2 Thyme, dried leaf
1/2 Teaspoon(s) Oregano, dried leaf
1/2 Teaspoon(s) Cinnamon, ground
1 Pepper, dried whole red
1 Cup(s) Pepper, green bell; chopped
1/3 Cup(s) Dark rum (optional)
1 Cup(s) Sour cream (optional)
Directions: Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired.
Write a CookBook and Make it Sale America's Most Wanted Recipes Copy Cat Book

Check some related videos
Similar recipes:
Nacho cheese potato soup In a 3-quart saucepan, combine the potatoes and sauce mix, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until the potatoes are tender. Add milk, cheese and hot pepper sauce if desired; cook and st
Flylady tex mex veggie soup Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
Hot chedder bean dip Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups.
Potato cheese soup Chop 5 lbs potato into ~1 inch chunks. Add water to not quite cover. Boil/simmer covered for about 40 min. When potatos are soft remove from heat a nd stir/mash the potatoes to a smooth consistancy. Add milk to a soupy consistancy. Add Cheese and stir. Ad
Asparagus soup #1 Saute vegetables in butter for 5 minutes. Add water and bouillon cube; simemr 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve.
Asparagus soup * - lower ends only *** STOCK *** Snap the lower end of the asparagus where they break easily when bent. Rinse the ends well and roughly chop them into 1" pieces. Combine the rest of the stock ingredients in a stock pot, bring to a boil
Butternut squash soup In large saucepan, cook squash pieces in olive oil over med-hi heat 3-5 min. You may also saute fresh diced onion along with the squash if you prefer it to dry minced onion. Add water, spices, dry minced onion and broth and bring to a boil. Turn heat to
Turkey-stuffing soup Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, abou
Cauliflower soup Break cauliflower into florets. In a large saucepan, combine the cauliflower, carrot, celery and broth. Bring to a boil. Reduce heat; cover and simmer for 12 to 15 minutes or until vegetables are tender (do not drain). In another saucepan, melt butter. St
Chilled kona cucumber soup Cook the potatoes in the stock and white wine until soft, then add all of the remaining ingredients, except the heavy cream, and simmer for 5 minutes. Cool. Process the soup in a food processor or blender until smooth. Chill well. When ready to se
White bean and vegetable salad In a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Drain the beans, and in a bowl combine them with the vegetable mixtu
Wild rice and mushroom soup #2 Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes. Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reservi
Mexican bean and rice casserole Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender. Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in
Acorn squash soup Cut squash in half and remove the seeds. Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or till soft. Let cool. In the meantime, sauté the carrots and onions in a little olive oil until
4 bean bake Fry bacon until crisp and remove from skillet. Saute onions in bacon fat. Add vinegar, salt, sugar, mustard and garlic powder. Cover and cook 20 minutes. Drain butter beans, green limas and kidney beans. Combine all beans and pour onion mixture ov
White gazpacho soup Melt 25g (1oz) butter in a large saucepan over a medium-low heat and fry the onion for about 5 minutes, until just beginning to brown, stirring frequently. Add the cucumbers and cook over a low heat for 2-3 minutes, stirring frequently. Do not let them br
Abalone soup #2 1. Soak dried mushrooms. 2. Drain canned abalone, reserving liquid. Combine abalone liquid with enough cold stock or water to make six cups. 3. Cut mushrooms, abalone, ham and pork all in strips, but keep them separate. Mince ginger roo
Penne with baby artichokes, black olives and peas Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle loo
Potage puree de pommes de terre (potato-leek soup) In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potato
Green chile soup Roast Anaheim chiles, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides. Place in plastic bag for 10 minutes. Peel, dice and set aside. In large skillet, cook salt pork until fat is rendered.
Black and white bean soup Place black beans and great Northern beans in two seperate large bowls, cover with cold water, and soak overnight in the refrigerator. Heat the oil in a large pot over medium heat. Add the onion, poblano pepper, celery, garlic, and thyme and cook for 8 mi
Beans and peanuts soup Melt margarine in large stock pot. Add carrots. Cook for 5 minutes. Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover). Cook, covered, until ingredients are tender, 1.5
A marvellously simple hot bean dip Combine the refried beans, salsa and half the grated cheese and heat until very hot. Place in a chafing dish and surround with bowls of the chopped red onion, the remaining cheese, and the tortilla chips. This can be assembled 1 or 2 days ahead an
Chilled spinach soup Trim spinach; wash leaves well; shake water off. Saute onion in butter in a large saucepan until tender. Add spinach; cover. Cook over medium heat 10 minutes, or just until leaves are wilted; do not overcook. Add chicken broth, salt, pepper, and
Wild rice bean salad Cook contents of box according to package directions, cool. Add remaining ingredients, and toss. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic form
Spicy black bean salad Rinse and drain canned beans or cook black beans according to package directions. Add green pepper, carrot and red onion to cooled black beans. In another bowl, mix remaining ingredients and pour over bean and vegetable mixture. Let stand. Serve a
Shurit ads (lentil soup with garlic and cumin) Wash the lentils in a large sieve or colander set under cold running water until the draining water runs clear. In a heavy 4 to 5 qt pot, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to lo
Broiled or grilled fish w/ black-bean salsa Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mix chopped avocado into
"home made" potato soup Put all ingredients in cooker except evaporated milk and chives. Cover and cook on low 10-12 hours or high 3-4 hours. Stir in evaporated milk with masher before serving. Serve topped with chopped chives.
Wild mushroom soup #2 Heat a large heavy-base pan and add the butter and allow to sizzle. Add onions and begin to stir. Add the thyme, bay leaf and garlic while you are still stirring. Cook the mixture for 1 minute. Add the potatoes and stir. Then remove the parcini
Corn and squash soup Puree butternut squash in a blender. In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings saute onion and celery until tender. Stir in flour until blended. Gradual
Loaded baked potato soup PIERCE potatoes; microwave on HIGH 10 min., turning over after 5 min. Combine broth, milk and potatoes in large microwaveable bowl. Microwave on HIGH 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher. RESERVE 2 Tbsp. each of the b
White bean and collard green soup ABOUT THE BEANS: Use any kind of white beans: the smaller navy beans, the medium-sized Great Northern, or the large cannelini. If you're using canned beans, use 2 cans. ABOUT THE GREENS: The recipe calls for collard greens, but you can also use escar
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
"the postman" italian fish soup Heat the olive oil in a large, heavy pot over medium heat. Saute leeks, garlic, onion, celery and mushrooms until onions are soft, about 5 minutes. Add stock, tomato sauce, and wine. Bring to simmer, and season with cayenne and salt totaste. Add
Meatball soup Place bread and milk in bowl; soak bread. [Substitute about 6 ritz crackers for a different flavor.] Add meat, salt and pepper and mix well. Form into 24 balls. Brown meat balls in oil and drain. Add remaining ingredients and simmer uncovered for 1 hou
Bean burritos Preheat oven at 350. Prepare a 11 x 7" pan with cooking spray. In a skillet, heat oil over moderate heat. Add pepper, onions, and garlic and cook, covered, stirring occasionally, for 5 minutes or until onions are lightly browned. Add 3/4 cup wate
Cabbage soup (diet) Cut the vegetables into bite-size pieces. Place vegetables in a large, 6 quart pot and add enough cold water to cover. Boil for 10 minutes, uncovered, then cover the pot and simmer over low heat until all the vegetables are soft. This will take about on
Hearty vegetable barley soup In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occa
Gravlax on black bread with fennel mustard sauce To make the sauce, combine the mustards, sugar and vinegar in the bowl of a food processor. With the machine running, add the oil drop by drop until the mixture is thick. Stir in the fennel. Refrigerate until ready to use, up to 4 weeks. Contributor: M
"mediterranean" bean soup In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes. Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley. C
Blue cheese & onion soup Pour the milk into a saucepan, add the bay leaves and nutmeg, and bring almost to a boil. Remove from heat, cover, and leave to steep for 20 minutes. Meanwhile, melt the butter in a large pan, add the onions, and cook very gently, stirring occas
Lentil and spinach soup, adas bi sabaanikh (v This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread. Place the lentils
Bean bonanza Mix vinegar, oil, sugar, salt and pepper; mix in beans, green pepper and onion. Cover and refrigerate at least 8 hours. Just before serving, remove to salad bowl with slotted spoon.
Bean soup 1. Thoroughly rinse navy beans, discarding any bad ones. Do quick-soak method on package OR soak overnight. 2. Dice onions, carrots (peeled), and celery (de-stringed). 3. Melt butter in bottom of a large stockpot. Add onions, carrots and celery. Add
Tuscan bean soup IF USING DRIED BEANS, soak overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover and bring to a boil. Simmer beans and cook until tender, about 1 hour. In an 8-quart pot, saute the pancetta in olive oil until s
Chickpea and escarole soup In a 6 to 8 quart pot heat 1/2 cup water till simmering, add onion, garlic, thyme and oregano and cook until onion is wilted. Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil. Reduce heat and sim
Minestrone veggie soup Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
Yeast free chicken barley soup Place chicken in soup pot. Fill 3/4 ful with water. Add bay leaves, basil, garlic and parsley. Cover, bring to a boil, and simmer 1 hour. Meanwhile, prepare vegetables. sEt aside. When chicken is tender, remove from pot, let cool and remove
Lentil & tomato soup Heat the oil in a soup pot & saute the onions, garlic & rosemary for 5 minutes. Add the stock, lentils, carrot, celery, tomatoes & seaweed. Bring to a boil, reduce heat, cover & simmer for 20 minutes. Blend the contents till s
Loading...



Recipes::Israel::Music::Real estate::Real estate bookmarks::Лекари::Рецепти::Кредити::SEO::PHP Recipe Book ::Privacy
Hoodia