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Browned beef stew Sprinkle meat with the salt and pepper and dust with the 1/4 cup flour. In a large stew kettle brown meat in the 3 tablespoons shortening until very brown. Add beef stock or bouillon, Dr Pepper, carrots, onions, and celery, and cook at a low temperature u
Cuban navy bean soup Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary.
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the meat on both sides til brown. Add water to just cover the meat and
simmer (covered) for approximately one (1) hour. Add carrots, onions and
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Smoked bean dip 1. Heat oil in skillet and add onion and garlic and saute until onions are
soft, about 5 minutes. Add cumin, salt and chipotles, and cook about 2
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2. If using whole beans, puree in food processor with little water until
smooth pas
Vegetarian navy bean soup In large saucepan or Dutch oven, combine beans and water. Bring to a boil. Boil 30
minutes. Remove from heat; let stand 1 1/2 hours or until beans are tender. In 3 1/2 to
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Yemiser w'et (spicy lentil stew) Rinse and cook the lentils. Bring to boil in 3 cups water. Reduce heat to
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Tofu in black bean sauce In a wok, heat oil until nearly smoking.
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Turkey stew island style Cut turkey parts into bite sized pieces. In a large skillet or
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Spring vegetable stew WASH THE SLICED LEEKS really well, as they are always sandy. Trim the
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T
Small red bean soup Wash the beans. Place pot with enough water on fire, then pour the beans
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o
Bean burrito 1. Place tortilla on a microwave-proof plate.
2. Chop cilantro, set aside.
3. In a small bowl, mix salsa with beans and spread over tortilla, staying 1/4 inch from the edge.
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Cantonese egg foo yung with crabmeat, asparagus and bean sprouts In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl.
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Hearty bean soup Heat oil in large saucepan. Add onions, celery, carrots, green pepper and
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Brunswick stew Cut chicken in pieces and simmer in 2 quarts of water** for a thin stew, or 1 quarts for a thick stew, until meat can be easily removed for
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Hungarian mixed bean goulash Heat 2 Tbsp. vegetable broth in large saucepan over medium heat. Add onions & bell pepper. Cook, stirring frequently, 5 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, exc
Spicy black bean salad Rinse and drain canned beans or cook black beans according to package
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In another bowl, mix remaining ingredients and pour over bean and
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Garbanzo bean soup Heat the oil in a large saucepan. Add the leeks and zucchini and cook briskly for 5
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White bean and olive salad 1 sm Red onion, julienned
2 x Plum tomatoes, chopped
3/4 c Chopped pitted cured olives
1 bn Arugula, rinsed well and patted
1/4 c Sherry vinegar
3 x Cloves garlic, chopped
2 x Shallots, chopped
1 tb Whole-grain mustard
3/4 c
Pork stew with cornmeal dumplings Cut pork into 1" cubes. In a large skillet brown pork and garlic in hot
oil. Drain well.
Meanwhile, in crockpot combine carrots, potatoes, water, tapioca, sugar,
worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir
in
White bean ragout with lemon oil Place beans in large pot. Add enough cold water to cover beans by 3 inches;
let stand overnight. Drain.
Return beans to same pot. Add 8 cups water; onion and bay leaves. Bring to
boil. Reduce heat; cover and simmer until beans are tender, stirring
occasio
(not just the regular) beef stew Dredge meat in flour. Melt butter and oil in large pot; add garlic.
Cook the beef just to rare; remove from pot and refrigerate. Add wine
and bouillon to pan and scrape up bitsstuck to bottom. Add potato,
onion, thyme and bay leaf. Bring to boil
Nutty bean-rice burgers Saute onions and celery in 1 Tbsp. of the butter for 2 to 3 minutes. Add to
beans, rice, sunflower seeds, cheese, flour, pickle relish, catsup, soy
sauce, basil, eggs, and black pepper. Mix well. Add salt to taste. Shape in
8 patties about 1/2&quo
Vegetarian barley & bean soup In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients. Bring to a boil. Reduce
heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add add
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
Bean curd and cucumber salad Trim the ends from the cucumber and then cut it in neat cubes. Sprinkle with salt and set aside, while preparing the remaining ingredients. Heat a little oil in a pan and fry the bean curd on both sides until golden brown. Drain on absorbent kitchen paper
Aleecha (ethiopian vegetable stew) In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mi
Greek bean dip In a blender or food processor, puree the Lima beans, garlic, lemon juice, dill,
and mint. If needed, add about 1/4 cup of the reserved bean liquid to aid in
pureeing. Add the olive oil and process until smooth and creamy. Fold in the
red onion
Spicy bean goulash This simple goulash recipe is from "Vegetarian Cooking," an RD Home
Handbook Publication.
Drain the beans, cover with plenty of fresh water, bring to a boil,
uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for
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