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A
to Z
Recipes
April 6,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. Today is
the first Wednesday of the month which means Patricia in
Charlevoix, Michigan shares her love of cooking and unique
outlook on life with us. I am grateful for the effort and time she
invested in today's issue. I know you will be, too. Just like Patricia,
it is a keeper!
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
My thanks to the following for
their donation:
Charlie
J., Mobile, AL
The current Monthly Theme
topic is Mother's
Day Recipes. Please visit the Monthly
Theme - Recipe Submissions section to read all about it. You'll
find the link there to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Sunday, God willing.
Now, here's Patricia . . .
Just
how much
praise can one pay to dry beans?? They lurk in every pantry: cans and
bags of beans, some bought long ago for a forgotten meal, now dusty and
unloved on a back shelf.
Bean
soup is tasty
good, as are baked beans, chili with beans, refried beans, and on and
on. I guess the best thing I can do is tell my fingers to hush up and
let the readers get to some great sounding recipes.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
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advertising. Here's the web site! Pass it along to people you know.
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Canned
beans are the closest thing we have to an instant health food,
an excellent source of protein, low in fat (they contain no saturated
fat or cholesterol) and exceptionally high in fiber. Beans also contain
relatively high amounts of calcium, iron, folic acid and potassium. And
they’re inexpensive, an increasingly rare virtue in today’s market.
The next time you stock up, start with cans of chickpeas, white beans
such as Cannellini, and black beans. Just remember, canned beans have
added salt and other ingredients that add fat and sugar, so rinse well
to reduce the sodium content. They can be the main stay for a side
dish, an entree or a snack and of course are very popular in soups.
A cup of black beans has 25 grams of fiber. One cup of dried beans will
yield about 3 cups of cooked beans.
Just about every state, and the Nation's Capitol, has bean soup on the
Senate menu. Rumors abound as to how the tradition started. One tale
attributes the request to Senator Knute Nelson of Minnesota, who
expressed his fondness for the soup in 1903. In yet another story,
powerful House Speaker Joseph Cannon came in for lunch one day in the
early 1900s, didn't see bean soup listed, and exclaimed, “Thunderation,
I had my mouth set for bean soup", barked out direct orders to the
cooking staff that it always be on the menu. It's been on it every day
since.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Most
dried beans need to be pre-soaked for at least 4 hours, preferably
8 before being cooked as do chickpeas. Some say not to bother soaking,
but doing so makes cooking a lot quicker. Lentils do not need
pre-soaking.
Beans make you feel bloated?? Reduce the gassiness by soaking overnight
in unsalted water and cooking in fresh water. Rinse canned beans
several times before consuming; and use a product, such as “bean-o” to
help break down the undigested enzymes.
Once prepared, dried beans should be put into cold water, brought to
the boil and boiled rapidly for about 15 minutes. Then reduce the heat
and simmer for about an hour and a half. If desired, skim off any foam
which forms on the top of the cooking water though this isn't entirely
necessary as it is merely water-soluble protein which is released from
the beans.
Beans can also be cooked in a pressure cooker which drastically reduces
the booking time. The chart below shows the difference between stove
top and pressure cooker.
Beans (soaked) Saucepan Pressure Cooker @15lb
Black Beans---------------1 to 1½ Hrs---5 to 8 Mins
Garbanzo Beans----------1 to 1½ Hrs---5 to 7 Mins
Great Northern Beans----1 to 1½ Hrs---5 to 7 Mins
Lima Beans, Large -----45 to 60 Mins---Not Recommended
Lima Beans, Baby-------- 1 Hr---Not Recommended
Navy or Small Whites----1 to 1½ Hrs----5 to 8 Mins
Pink Beans-----------------1 to 1½ Hrs-----6 to 8 Mins
Pinto Beans----------------1 to 1½ Hrs-----5 to 7 Mins
Red Beans------------------1 to 1½ Hrs-----6 to 8 Mins
Red Kidney Beans--------1 to 1½ Hrs-----5 to 8 Mins
Soybeans------------------ 3 Hrs----------- 12 to 15 Mins
Click
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Dry Beans of Olde
Crambury (cranberry) bean is rich, but not universally approved equal
to string beans.
White Bean (navy) is best for winter use and excellent.
Calivanse (garbanzo) a yellow small bush, a black speck or eye, are
tough and tasteless and little worth in cookery and scarcely bear
exportation.
Frost Bean is good only to shell.
Six weeks bean is a yellowish bean and early brought forward and
tolerable.
Slaw bean (Spanish or Mediterranean) will not boil well, comes out
black or blue and tinges other things with which it is boiled.
Lazy bean is tough and needs no pole.
English bean, what they denominate the Horse bean, is mealy when young,
is profitable, easily cultivated, and may be grown on worn out grounds.
As they may be raised by boys, I cannot but recommend the more
extensive cultivation of them.
Source: Amelia Simmons, 1798
Check
Out the Best of As Seen On TV Products at Walter Drake.
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Mother's
Day Recipes"
As the name implies, this month's
theme topic is recipes good enough for Mother on her special day. The
most
popular home-cooked meal is
breakfast or brunch, of course. Breakfast and brunch recipes would be
ideal! The busiest day of year in the
restaurant business? Mother's Day!
So how about a copy-cat recipe of your favorite restaurant meal?
However you choose, this should be an easy theme and one in which
everyone can participate. Our recipes will be posted on Mother's Day.
How perfect is that? Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Mother's Day Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the second Sunday of May. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
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Use
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link for submitting only regular recipes: A to Z Recipes Inbox.
Use
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Day Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Mother's Day
Recipes" has a deadline of April 30, 2011,
and will be posted on May 8, 2011.
Please
use this email
link to submit a recipe for theme
recipes: Mother's
Day Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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RHYME TIME
Beans, Beans, Beans
Baked beans,
Butter beans,
Big fat lima beans,
Long thin string beans-
Those are just a few.
Green beans,
Black beans,
Big fat kidney beans,
Red hot chili beans,
Jumping beans too.
Pea beans,
Pinto beans,
Don't forget Shelly beans.
Last of all,
Best of all,
I like jelly beans!
POETRY & MUSIC
Beans, beans the musical fruit
The more you eat, the more you toot
So eat some beans at every meal
The more you eat the better you feel
In an episode of the Simpsons, Bart gets in trouble for singing Beans,
Beans when asked for a psalm in church. In another episode, Bart can be
seen writing "Beans are neither fruit, nor musical" on the blackboard.
The musical fruit version appears in Stephen King's novel "The Dark
Tower: The Gunslinger," where it is sung by a raven.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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Recipe
Name: El Adobe
Submitter:
Vicki, Sarasota, FL
Reviewer:
Maggie, TX
Date: June 5,
2005
http://www.a2zrecipes.net/06052005.html
As luck would have it, I've been wanting to submit a review of a
recipe.
I have made El Adobe several
times over the years and - it contains
beans! We use this as taco stuffings, as well as wrapped in a soft
flour tortilla (burrito). I've also used it in quesadillas and it is a
wonderful
dip with chips. It is perfect every time. Make it as spicy as you like
with hot taco sauce (or mild for the non-chile heads). I usually add
chopped fresh cilantro to my serving (my kids don't like cilantro).
This is certainly a keeper from my pal, Vicki in Sarasota,
FL.
~Maggie,
TX
PS: Leftovers are superb so make
plenty!
EL ADOBE
~Submitted by
Vicki, Sarasota, FL
Brown:
1/2 lb. Beef Chorizo
1/2 lb. Ground Beef
1 large chopped onion
In a 9x9 pan, layer:
1 large can of refried beans
Meat Mixture
4 oz. Can diced green chiles
1 1/2 cups EACH shredded jack and cheddar cheese
3/4 cup taco sauce
Refrigerate for later, or bake at 400 for 30 minutes, or until bubbly.
This can be used with chips for an appetizer, or in taco shells for
tacos, or in flour tortillas as burritos....any way its yummy!! I
usually have to double or triple the amounts and use a much larger pan,
like 13x9. I figure if I am making it, I may as well have leftovers!!!
Enjoy!
If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
PINTO BEAN CASSEROLE
Native American recipes
1 1/2 cups freshly cooked pinto beans, drained
1/2 cup diced green pepper
2 scallions, minced
1 teaspoon olive oil
2/3 cup diced tomato
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 cup egg substitute
1/4 cup (1-2 ounces) reduced fat sharp cheddar cheese
In a large saucepan over medium heat, saute green pepper and minced
scallion in olive oil for 5 minutes, or until soft. Stir in the drained
pinto beans, tomato, chili powder, oregano and coriander. cook,
stirring constantly, for 2 minutes. Remove from heat and stir in the
egg substitute. Coat a 2 cup casserole with vegetable cooking spray.
Add the bean mixture and spread evenly. Sprinkle with shredded cheese.
Bake at 375 F for 20 minutes, or until the filling is set.
MEATLESS CHILI
1 cup dried pinto or kidney beans
3 cups water
1 tablespoon vegetable oil
2 cups chopped onion
1 green bell pepper, chopped
2 cups chopped tomatoes
1 can (6 ounce) no-salt added tomato paste
3/4 cup water
3 tablespoons chili powder
1 tablespoon cider vinegar
2 teaspoons minced garlic
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground pepper
1 bay leaf
Place beans and 3 cups of water in saucepan. Bring to boil and cook 2
minutes. Do not drain. Set aside for 1 hour, then return beans to heat,
adding water to cover if necessary. Simmer for 1 hour, or until beans
are tender. Drain and set aside. Heat oil in a large, deep skillet or
stockpot over medium-high heat. Add onion and bell pepper. Cook until
onion is translucent. Add beans and remaining ingredients. Bring to a
boil. Reduce heat and simmer 1 1/2 hours, stirring occasionally. Remove
bay leaf.
“RETRIED” BEANS
Refried beans... only better!
2 cups cooked pinto beans
1 cup pinto bean broth
½ cup finely chopped onion
1 clove garlic
½ cup finely chopped cilantro (rinse before chopping)
Salt
½ cup shredded low-fat cheese (optional)
Place broth in a large frying pan. Add onions and garlic, and allow to
simmer until soft. Add beans, and mash with a potato masher until
desired consistency. Add remaining seasonings, if desired. Add cheese,
if desired. Serve as soon as cheese is melted and incorporated into the
beans.
TOSTADAS DELGADAS
8 corn tortillas
2 cups “Retried” Beans – see note
2 cups shredded lettuce
1 cup diced tomato
1 cup grated cheese (low-fat cheese can be substituted)
Place corn tortillas on a cookie sheet in a 350 F oven for 10 minutes
or until crispy. On each tortilla, spread 1/4 cup of “Retried” beans,
1/4 cup shredded lettuce, 1/8 cup diced tomatoes, and 1/8 cup of grated
cheese.
Note: Much easier on the arteries if refried beans are substituted.
JAPANESE RED BEAN
ICE CREAM
Thank you, Pat
1/2 cup sugar
3 egg yolks
1 cup milk
1 1/2 cups sweetened red bean paste – see below
1 1/2 cups heavy whipping cream
Ice Cream Maker
Beat sugar and egg yolks in a large bowl until it's pale and yellow
then set aside. Bring the milk to a boil in a heavy saucepan and then
turn off heat. Slowly whisk hot milk into the yolk and sugar mixture.
Pour the entire mixture back into the heavy saucepan. Put the saucepan
on a very low heat and stir constantly, till it thickens. Do not let it
boil! (You are basically making a custard here) Take the mixture off
the heat and whisk in the red bean paste really well. Strain the whole
mixture into a large bowl to remove lumps. Let it cool for a few
minutes and then stir in the cream. Cover and refrigerate overnight.
Process according to your ice cream maker's instructions. Important
step - share with friends and enjoy this great Japanese Ice Cream!
RED BEAN PASTE
Prep Time: 8 hours
Cook Time: 2 hours, 30 minutes
2/3 cup dried red beans
Water for boiling
1/2 cup sugar
1/4 cup oil for frying
Wash the beans and throw out any that are damaged. Place the beans in a
small to medium-sized saucepan, cover with water and soak overnight.
(This helps shorten the cooking time). The next day, bring the beans
and water to a boil. Simmer for 1 1/2 - 2 hours, until the beans have
softened, adding more water as necessary. Drain. Process the beans in a
blender until smooth. Remove from the blender, and stir in the sugar.
Heat the oil in a wok or frying pan. Fry the beans on medium-low heat
(about 4 on an electric stove) for a few minutes until they are dry,
pressing them gently with the back of a spatula to form a paste. Cool
and use as called for in the recipe. (Stored in a sealed container in
the refrigerator, homemade sweet red bean paste will last for
approximately one week). Yields approximately 1 3/4 cups.
MICHIGAN BAKED BEANS
Thanks to Mich. Dept of Ag for the the following recipes.
16 ounces (2 cups) Michigan dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
1 medium Michigan onion, chopped
Rinse beans; add to water in saucepan. Bring to boiling and simmer 2
minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to
cold water; soak overnight.)
Add salt to beans and water; cover and simmer till beans are tender,
about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding
water if needed; mix with molasses, brown sugar, and mustard. Cut salt
pork in half; score one half. Grind or thinly slice remainder.
In 2-quart bean pot or casserole, combine beans, onion and ground salt
pork. Pour molasses mixture over. Top with scored pork. Cover; bake in
300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.
BEAN SALAD
16 ounces (2 cups) dry Michigan Navy Beans, soaked
6 cups water
1 teaspoon salt
1 ¼ cups celery, diced
½ cup onion, chopped
½ cup green pepper, chopped
½ cup oil
½ cup vinegar
½ cup Michigan sugar
1 teaspoon dry mustard
½ teaspoon garlic salt
¼ teaspoon paprika
½ teaspoon salt
Pimento strips for garnish
Drain beans. Place beans and fresh water in large saucepan. Bring to
boil and cook about 2 hours, or until tender, adding more water if
needed. Drain well and chill. Combine all remaining ingredients and
pour over beans. Stir gently. Chill at least 4 hours before serving
BEAN DIP
2 cans (15-ounce) Michigan Pinto Beans, drained and rinsed
1 pound ground beef
1 medium onion, chopped
1 package taco seasoning
½ cup water
Milk
Salt and garlic salt
1 each green and red pepper, chopped
1 tomato, chopped
1 avocado, sliced
1 cup salsa
1 pint sour cream
1 pound grated Cheddar cheese
1 can black olive slices, drained
Brown ground beef with onion. Drain and add 1 package taco seasoning
mix and water, simmer 15 minutes. Place in bottom of oblong pan. Mash
Michigan Pinto Beans with enough milk to make spreadable. Add salt and
garlic salt to taste. Spread over beef. Top beans with green and red
pepper, tomatoes, slices of avocado, and salsa. Spread sour cream over
top of vegetables. Sprinkle cheese and black olives over top.
BLACK BEAN BROWNIES
Thank you, Sue
1/2 cup cocoa
1/2 cup butter or margarine
2 cups white sugar
1 cup cooked black bean puree
4 eggs
2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Pre heat oven at 350 degrees. In a bowl mix cocoa, butter, sugar, black
bean puree and eggs until well blended. Sift dry ingredients together
and stir into wet mixture. Grease a 9 x13 inch pan with cooking spray
and pour the batter into the pan. Bake for 40 minutes or until done.
Frost with your favorite chocolate frosting
BLACK BEAN &
WALNUT BURGERS
2 (15-ounce) cans black beans, rinsed and drained well
2 teaspoons ground cumin
3 teaspoons chili powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup cooked brown rice
1/2 cup chopped walnuts
1/3 cup red onion, chopped
3 tablespoons canned corn, drained
1/3 cup cornmeal
Guacamole for garnish
Chunky salsa for garnish
Preparation:
Puree 2 1/2 cups beans with cumin, chili powder and Cayenne pepper
until smooth. Add rice, walnuts, onion, corn and remaining beans; pulse
2 or 3 times to mix (mixture should be stiff but not dry). Add 2 or 3
tablespoons water to moisten, if necessary. Season to taste with salt
and pepper. Cover and chill if making ahead.
Divide mixture into 8 burgers. Dredge burgers in cornmeal. Chill 30
minutes (unless mixture has been made earlier and chilled).Coat
nonstick pan or grill with cooking spray. Cook burgers over medium heat
4 minutes. Flip, and cook 4 minutes more or until heated through.
Garnish with guacamole and salsa, if desired, and serve. Serves 8
SWEET & SOUR
BEANS
1 can (16-ounce) pork & beans
1 can (16-ounce) green beans, rinsed and drained
1 can (15-1/2 ounce) butter beans, rinsed and drained
1 can (15-1/2 ounce) kidney beans, rinsed and drained
1/2 cup packed brown sugar
1/2 cup cider vinegar
1/2 cup chopped onion
1 Granny Smith apple, chopped
Mix all ingredients.
Crock Pot Method: Transfer mixture to 3 1/2 to 4 quart crockery cooker.
Cover, cook on low heat setting for a 6 hours. Makes 10-12 servings.
Oven Method: Place in 2 quart baking dish. Cover and bake at 350
degrees for 30 minutes.
WHITE VELVET SOUP
Thank you, Mary
4 cups (1/4-inch) celery root, peeled and diced (about 1 1/4 pounds)
2 cans (15-ounce) Great Northern, Navy or Cannelloni beans, rinsed
& drained
3 cups fat-free, less-sodium chicken broth
2 cups water
2 tablespoons fresh thyme leaves
4 large garlic cloves, chopped
1/3 cup white wine
3/4 teaspoon salt
1/2 cup 2% reduced-fat milk
1 tablespoon extra virgin olive oil
3 tablespoons green onions, thinly sliced
Preparation:
Combine first 6 ingredients in a large stockpot, bring to a boil.
Partially cover, reduce heat, and simmer 30 minutes or until vegetables
are tender. Place half of bean mixture in a blender, process until
smooth. Repeat with remaining bean mixture. Return pureed bean mixture
to pan, stir in wine and salt. Cook over medium heat for 3 minutes or
until thoroughly heated. Remove soup from heat, and stir in milk.
Divide soup evenly among 6 bowls, drizzle oil evenly over soup.
Sprinkle with onions.
IDAHO BEAN FUDGE
Thanks to Idaho Dept of Ag for the following recipes
1 can (15-ounce) pinto beans, rinsed and drained
1 cup cocoa powder
2/3 cup butter, melted
1 tablespoon vanilla
4 cups powdered sugar
1 cup chopped walnuts
Puree beans in blender or food processor with butter until smooth;
transfer to a bowl. Add cocoa, powdered sugar and vanilla; beat 3
minutes until thoroughly mixed. Stir in nuts. Spread mixture evenly in
a 9 x 13-inch pan.
IDAHO'S PINTO BEAN
PIE
This pie tastes like Pecan pie and can be served with whipped cream,
non-dairy whipped topping or a scoop of ice cream.
1 cup mashed Pinto beans* (heaping measure)
½ cup sugar
1 cup brown sugar
½ cup butter
2 eggs, beaten
Unbaked pie shell
Blend sugars, eggs and butter until creamy. Add pinto beans and blend
well. Pour into 9 inch unbaked shell. Bake at 375 F for 20 minutes,
then at 350 for an additional 25 minutes or until inserted knife comes
out clean.
*Note: 1 1/2 cup cooked beans equals about 1 cup, mashed.
Nutritional Analysis per serving: 427 Calories; 5.74 g protein, 20.5 g
fat (42% cal. from fat); 57.25 g carbohydrate; 83 mg cholesterol; 4.1 g
fiber; 264 mg sodium.
CHEROKEE BEAN BALLS
Special thanks to Native American Food for the following recipes:
http://nativerecipes.blogspot.com/
2 cups brown beans
4 cups of cornmeal
1/2 cup flour
1 teaspoon soda
Boil beans in plain water until tender. Put cornmeal, flour, and soda
in large mixing bowl. Mix well. Add boiling beans and some of the juice
to the cornmeal mixture to form a stiff dough. Roll in balls and drop
in pot of boiling hot water. Let cook for 30 minutes at slow boil.
Yield: 8 servings
CHEROKEE BEAN BREAD
1 cup cup of cornmeal
1/2 cup flour
2 teaspoon baking powder
1 tablespoon sugar
2 cups milk
1/4 cup melted shortening
1 beaten egg
2 tablespoons honey
4 cups drained brown beans
Mix all of these ingredients, except beans, thoroughly, and then fold
in the beans. Pour into greased, heated pan. Bake at 450 until brown
(usually 30 minutes or so)
Note: Do not put any salt in Bean Bread before cooking, or it will
crumble.
CHEROKEE BEAN
DUMPLINGS
1 cup dried beans
1 cup corn meal
water
Boil dry beans in plain water until tender. Pour boiling beans and some
of the liquid into the corn meal and stir until mixed. Have a pot of
plain water on the fire boiling. For bean dumplings, form mixture into
balls and cook in the pot of plain water uncovered until done.
Note: These dumplings are eaten plain, with butter, meat grease (a
favorite), wild game, hot or cold, or as it suits one's fancy.
BROILED SANTA FE
STEAKS
Whether it is called Mexican, Native American, Tex-Mex or Southwestern
it is based on the cuisine of Native Americas.
1/2 cup thick-and-chunky salsa
1/2 cup canned black beans; rinsed and drained
2 tablespoons red onion; finely chopped
2 tablespoons fresh cilantro; chopped
1 tablespoon lime juice
1 1/2 teaspoons chili powder
4 beef boneless New York strip steaks (about 1 1/2 pounds)
2 teaspoons fresh oregano; chopped or 1/2 teaspoon dried oregano leaves
Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the
chili powder. Cover and refrigerate while preparing beef steaks. Set
oven control to broil. Sprinkle both sides of beef with remaining 1
teaspoon chili powder and the oregano; gently press into beef. Place
beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6
minutes; turn. Broil 2 to 5 minutes longer to reach medium done. Serve
with salsa.
BEEF OR BUFFALO
ROAST 'N' BEANS
3 to 4 pound beef or buffalo roast
2 cups pinto beans; uncooked
1 can green chilies; chopped
1 can tomatoes
1 onion; chopped
1 can tomato sauce
Water
Salt and pepper
Place buffalo roast in a large pan. Place pinto beans, green chilies,
tomatoes, onion and tomato sauce on top of roast. Cover entire contents
with water. Place in 350 oven covered with lid. Cook at least 12 hours.
(May cook longer). Season with salt and pepper. Serve with salad,
cornbread, and a dessert for a complete meal.
BEAN COOKIES
Thank you, Fred
Step 1
2 cups Great Northern beans
4 cups hot water
2 cups hot water
1/8 teaspoon butter
Step 2
3/4 cup shortening
1 cup bean puree (see Step 1 below)
1 egg
1 teaspoon vanilla
Step 3
1 1/4 cup flour
1 cup sugar
1/2 cup cocoa
1/8 teaspoon dry mustard
1/3 cup dry milk
1/2 teaspoon soda
1/2 teaspoon salt
Step 1 - Puree: Soak the beans in 4 cups hot water for 1 hour. Add 2
cups hot water and 1/8 teas. butter simmer for 1 1/2 hour, then drain.
put in sieve while hot or through food processor. Cool the bean puree.
Step 2 - Cream the Step 2 ingredients together.
Step 3 - Sift together Step 3 ingredients. Add to creamed mixture and
drop on greased cookie sheet....bake at 350º for 10 minutes....
Don't tell anyone what these cookies are made from until after they've
tried them....they are moist and delicious, look and taste just like
brownies! Enjoy! Any remaining bean puree can be frozen.
U.S. SENATE BEAN SOUP
This recipe derives from a Senate cookbook circa 1960.
1 pound dry white beans, soaked overnight (or quick soaked)
1 meaty ham bone or 2 smoked ham hocks
3 quarts water
3 onions, finely chopped
3 cloves garlic, finely chopped
4 stalks celery, with leaves, finely chopped
1/4 cup parsley, finely chopped
[Senate version: add 1 cup cooked mashed potatoes]
salt and pepper to taste
Garnish: minced parsley or chives
Strain the water from the soaked beans and put in a big pot with 3
quarts of water and the ham bone or ham hocks. Bring to a boil, then
reduce heat and simmer for 2 hours.
Stir the chopped vegetables and herbs into the pot--and also the mashed
potatoes if you're cooking the Senate version--and cook over low heat
for another hour--until the beans are nicely tender.
Remove the bones from the pot--cut off the meat into small bits and
return the meat to the pot, discarding the bones.
When ready to serve, ladle into bowls and garnish with pinches of
herbs. For "U.S. House of Representative Bean Soup" authenticity, crush
a few of the beans in each bowl to thicken the broth and make it
slightly opaque.
MICHIGAN SENATE BEAN
SOUP
1 pound (2 cups) dry Navy Beans
1 meaty ham bone or 1-1/2 pounds ham hocks
1 cup chopped onion
2 garlic cloves, minced
1 cup chopped celery
2/3 cup mashed potato flakes or 1-1/2 cups mashed potatoes
1/4 cup chopped parsley
1-1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon each, nutmeg, oregano, and basil
1 bay leaf
Wash and sort beans. In a large kettle, cover beans with 6 to 8 cups of
hot water. Bring to a boil; boil 2 minutes. Remove from heat, cover,
and let stand 1 hour. Add another 2 quarts of cold water and ham bone.
Bring to a boil; simmer 1-1/2 hours. Stir in remaining ingredients.
Simmer 20 to 30 minutes or until beans are tender. Remove ham bone,
trim off meat, return to soup. Makes about 3 quarts.
STACKED ENCHILADAS
Special thanks to the Bean Growers Assn. for the following recipes
1 package of Morning Star black bean burgers
1 box of Jiffy corn bread mix (made with 1 egg, 2 tablespoons butter,
and ¾-cup buttermilk.)
1 15-ounce can of green chili sauce
1 cup of shredded Colby-Jack cheese
Cook black bean burgers in a non-stick pan over medium heat. Heat
through turning once; keep warm. Prepare the corn cakes according to
package instructions; keep these warm. Heat the green chili sauce to
simmering. Layer the corn cake and bean burger. Pour hot green chili
sauce over the top and cover with cheese. Serve hot. This recipe serves
4.
CALICO BLACK BEAN
SALAD
2 cans (15-ounce) black beans, drained and rinsed
1 can (15-ounce) corn, drained
1 Roma tomato, diced
¼ cup diced red bell pepper
¼ cup diced red onion
¼ cup diced green onions
¼ cup diced pineapple
1 tablespoon parsley, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
Juice of ½ lime
3 tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
Mix all ingredients in a large bowl. Cover and refrigerate for 1 hour.
CHOCOLATE BROWNIE
TRUFFLE WITH
RASPBERRIES
Brownies:
4-ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (canned is OK)
1 tablespoon vanilla extract
3 tablespoons instant coffee granules
1 teaspoon salt
4 large eggs
1-1/2 cups agave nectar
Preheat oven to 325. Line an 11 x 18-inch baking pan (jelly roll pan)
with parchment paper and spray with cooking oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for
about 2 minutes. Stir to melt the chocolate. Place beans, vanilla, and
2 tablespoons of the melted chocolate mixture into the bowl of a food
processor. Bland about 2 minutes or until the batter is thick and
smooth. Set aside.
In a large bowl, mix together the remaining melted chocolate mixture,
coffee granules and salt. Mix well and set aside.
In a separate bowl, with an electric mixer, bean the eggs until light
and creamy, about 1 minute. Add the agave nectar and beat well. Set
aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Mix
with electric mixer until well blended, about 1 minute.
Add the egg mixture to the chocolate. Mix well. Pour the batter into
prepared pan and bake 30-40 minutes or until brownies are set. Let the
pan cool completely before cutting into squares. Refrigerate to firm-up
brownies.
Raspberry Filling:
½-cup unsalted butter, softened
¼-cup seedless red-raspberry jam
5 tablespoons powered sugar
Beat butter and jam together with an electric mixer on medium speed
until flurry, about 2 minutes. Add the powdered sugar until smooth.
Remove brownies from the pan. Cut them into 2 x 2 inch squares or use a
small cookie cutter to cut the desired shape. Spreads about 2 teaspoons
raspberry filling over the top and place another brownie on top.
Frosting:
½-cup butter, softened
2-3-cup baking cocoa
3 cups powdered sugar
1 tablespoon milk
4 tablespoons cold coffee
Melt the butter in a medium-sized bowl in the microwave for about 1
minute. Stir in the cocoa. Beating on medium speed, add the powdered
sugar, milk, and coffee to the butter and cocoa and beat for about 2
minutes. Add more coffee if necessary to make a smooth, thick
consistency. Frost each individual truffle and top with a fresh
raspberry if desired.
Note: If Agave nectar is not available, use honey as a substitute.
BLACK BEANS, COUSOUS
AND CURRIED
CHICKEN
Special thanks to the Michigan Bean Commission for the following
recipes.
1 can (16-ounce) Black Beans, drained
1 tablespoon olive oil or other light cooking oil
1 pound boneless and skinless chicken breasts, cut into strips
1 package (16-ounce) of frozen mixed vegetables, thawed and drained
1 teaspoon chicken flavor instant bullion
1 cup water
2 to 3 tablespoons curry powder
1 teaspoon cumin
Couscous:
1-1/2 cups water
2 tablespoons margarine or butter
1 teaspoon chicken-flavor instant bouillon
1 cup uncooked couscous
1 tablespoon fresh parsley, chopped fine
Heat oil in large skillet over medium-high heat. Add chicken; cook and
stir 8 to 10 minutes or until chicken is no longer pink. Add
vegetables, beans, 1 teaspoon bouillon, 1 cup water, curry, and cumin.
Bring to a boil, then reduce heat, cover and simmer 8-10 minutes or
until vegetables are tender.
While vegetables are cooking, combine (in a medium saucepan) 1-1/2 cups
water, margarine, and 1 teaspoon bouillon; bring to a boil. Stir in
couscous. Cover and remove from heat, and let stand for 5 minutes.
Before serving, fluff couscous with fork, then spoon onto platter. Top
with chicken and vegetable mixture. Sprinkle with parsley.
SLOPPY BEAN JOES
1 can (15-ounce) pork and beans
1 pound lean ground beef
10 hamburger or hot dog buns
Brown the ground beef, then drain off extra fat. Add pork and beans and
heat. Serve on hamburger or hot dog buns.
BREAKFAST BURRITO
1-1/3 cups cooked Black Beans, mashed with 1 teaspoon no-added-salt
4 corn tortillas
2 tablespoons red onion, chopped
1/2 cup fresh tomatoes, chopped
1/2 cup low-sodium salsa
4 tablespoons plain, nonfat yogurt
2 tablespoons cilantro, chopped
Mix beans with onion and tomatoes. Microwave tortillas between two
sheets of damp white paper towels on high for 15 seconds. Divide bean
mixture between the tortillas. Fold each tortilla to enclose the
filling. Place on microwave-safe dish and spoon salsa over each
burrito. Microwave on high for 15 seconds. Served topped with yogurt
and cilantro.
ADZUKI BEANS WITH
HONEY AND APPLES
1 cup dry Adzuki Beans
1-1/4 cups dried apples, chopped
2/3 cup raisins or dried cherries
1/3 cup honey
1/2 teaspoon cinnamon
1 teaspoon lemon juice
Vanilla ice cream
Rinse the Adzuki Beans. Simmer in 3 cups of water for 1-1/2 hours.
Drain, reserving liquid. Mix apples and raisins with 1-1/2 cups of the
reserved bean liquid. Let stand for 15 minutes. Place beans in a
nonstick saucepan. Add fruit mixture, honey, and cinnamon. Cover and
simmer for 6 to 8 minutes. Stir in the lemon juice an serve warm over
vanilla ice cream.
BEANIE WIENIE
BLANKETS
Special thanks to the Ontario White Bean Producers for the following
recipes:
1 package of Pillsbury crescents
4 wieners cut in half
1 can (8 ounce) of beans with pork
Preheat oven to 375°F. Remove the dough from the package and separate
into individual triangles. Place one piece of the dough on a clean
surface, wide end nearest to you. Place one wiener half along the
bottom of the dough. Place 1 heaping teaspoon of beans in front of the
wiener. Roll up the dough toward the narrow end, encasing the wiener
and beans as you go. Bring the corners of dough on top of the blanket
and press to secure. Repeat with remaining dough, wieners and beans
(you will have some beans left over, that can be warmed up and served
with the beanie wienie blankets). Place on a cookie sheet and bake for
10–13 minutes. Serve warm.
TEX MEX BEAN BITES
6 large flour tortillas
1 cup cooked red kidney, black or pinto beans
1/2 cup chunky, medium or hot salsa
1/2 teaspoon chili powder
1/2 cup grated Monterey Jack or medium cheddar cheese
Using a 3-inch cookie cutter, cut four rounds out of each flour
tortilla. Press the tortilla rounds into mini-muffin cups (if the
tortillas are not soft enough, carefully microwave the rounds for 15
seconds or lightly brush one side with water). Bake cups in preheated
350°F oven for 12–15 minutes, until light golden and crisp (these can
be made several days ahead and stored in an airtight container).
In a bowl, combine the beans, salsa and chili powder. Spoon 1
tablespoon filling into the tortilla cups and top each cup with 1
teaspoon of cheese. Place the cups on a baking sheet and bake in a
350°F oven for 8–10 minutes. Serve with light sour cream.
TUSCAN BEAN BAKE
2 cups uncooked short pasta
1 can (10 ounce) cream of chicken soup
3/4 cup milk
1 can (19 ounce) white kidney beans, drained
1 1/2 cups diced cooked chicken
1 cup grated Fontina cheese
2 green onions, chopped
1/4 cup chopped fresh basil
1/4 teaspoon pepper
1/2 cup grated Fontina cheese
1/4 cup bread crumbs
1/4 cup Parmesan cheese
In a saucepan of salted boiling water cook the pasta until just tender.
Drain. In a large mixing bowl, combine the cooked pasta with the soup,
milk, beans, chicken, 1 cup of Fontina cheese, green onions, basil and
pepper. Stir to combine. Place the mixture in a greased 8 cup dish.
Make the topping by combining the 1/2 cup of Fontina, breadcrumbs and
Parmesan cheese. Spoon over the pasta/bean mixture. Cover and bake in a
preheated 350°F oven for 20 minutes. Uncover and bake 15 minutes more
until topping is light golden.
Note: If Fontina cheese is not available, use: Gruyere or Provolone.
WHITE BEAN AND TUNA
SALAD
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly cracked pepper
1 can (6 ounce) tuna packed in water, drained
2 cups cooked white pea beans
1/4 cup finely diced red onion
1 cup cherry tomatoes cut in half
2 tablespoons finely chopped parsley
4-6 cups washed salad greens
In a small bowl, whisk together the olive oil, lemon juice, salt and
pepper. Set aside. In a medium bowl, combine tuna, beans, onion,
tomatoes and parsley. Pour in dressing and toss lightly. Serve on a bed
of salad greens.
STUFFED EGGS FOR A
CROWD
Special thanks to the U.S. Dry Bean Council for the following recipes.
This recipe calls for discarding the hard boiled egg yolks; however, if
you prefer, puree the yolks with the beans for a new twist on
traditional deviled eggs.
14 eggs, hard cooked, peeled
1 can (15-ounce), rinsed and drained, or 1 3/4 cups cooked dry-packaged
garbanzo beans
1/4 cup plain low-fat yogurt or low-fat mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon red caviar or 1/2 teaspoon paprika
Preparation
Slice eggs in half lengthwise, remove yolks and discard (see note
above). In a food processor or blender, combine garbanzos, yogurt or
mayonnaise, mustard and garlic, process until smooth.
Spoon mixture into a decorating pastry bag fitted with a large star
tip, or use a quart size plastic bag with one corner snipped off
diagonally as a disposable "pastry bag." Squeeze mixture into egg
cavities or drop by teaspoonful into eggs. Top with caviar or paprika.
BEANS & EGGS
4 ounces link sausage, cut into bite-sized pieces
1/4 cup chopped onion
2 tablespoons oil
1 can (15-ounce), rinsed and drained, or 2 cups cooked dry-packaged red
kidney or pink beans
1/4 cup each ketchup and water
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed basil
1/4 teaspoon salt
1/8 teaspoon pepper
6 eggs
1 small avocado, sliced
1 small orange, peeled and sliced
Preparation
In a pan or skillet heat the oil and fry the sausage until brown;
remove and reserve, add the onion and sauté until translucent. Add
beans, sausage, ketchup, water and seasonings, cover and simmer for
about 20 minutes. Cook eggs as desired. Arrange bean mixture on platter
with eggs, avocado and orange. Serve with flour tortillas.
THAI CHICKEN &
BEAN WRAPS
Vegetable cooking spray
8 ounces boneless skinless chicken breast, cut into 1/2-inch pieces
2 cups small broccoli florets
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 tablespoon minced ginger root or 1 teaspoon ground ginger
2 teaspoons minced garlic
1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged
black beans or dark red kidney
Thai Seasoning (recipe follows)
4 flour tortillas (10-inch)
Spray wok or large skillet with cooking spray; heat over medium heat
until hot. Add chicken, and cook until browned, 3 to 4 minutes. Add
broccoli, onion, bell pepper, ginger root and garlic, and stir fry
until crisp tender, about 5 minutes. Stir in black beans and Thai
Seasoning; cook until hot, 2 to 3 minutes.
Spoon about 1/2 cup mixture in center of each tortilla. Fold sides of
tortillas in about 2 inches on the sides and roll up from other side to
enclose filling.
Thai Seasoning
Makes about 1/4 cup
2 tablespoons reduced sodium Tamari soy sauce
2 tablespoons grated lemon rind or 2 to 3 teaspoons Lemon juice
2 tablespoons minced cilantro
1 tablespoon reduced fat peanut butter
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
Mix all ingredients.
BLACKEYED BEANS
& CARROT CAKE
3 3/4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 cup butter, softened
2 cups sugar
4 eggs
1/2 cup orange juice
2 teaspoons grated orange rind
2 cups finely shredded carrots (3 medium), lightly packed
1 cup cooked or canned black eyed beans, drained
1 cup chopped pecans
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. In a
medium bowl, combine flour, baking soda, baking powder, cinnamon, salt,
set aside.
In a large bowl, beat butter and sugar until pale and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in orange juice
and orange rind (the batter may looked curdled). Blend in flour
mixture. Stir in carrots, blackeyed beans and pecans.
Bake 55 60 minutes until a toothpick inserted in the center comes out
clean. Cool 10 minutes. Remove from pan completely on wire rack. Sift
SOUTHWESTERN TURKEY
WRAPS
Special Thanks to the Idaho Bean growers for the following recipes.
3/4 cup low fat sour cream
2-3 tablespoons chopped pickled jalapenos
2 tablespoons fresh lime juice
Coarse salt and ground pepper
4 tortillas (10-inch)
3 cups baby spinach
3 cups cooked, shredded chicken or turkey
1 can (15 ounce) black beans, rinsed and drained, or 1 3/4 cups cooked
dry-packaged
1 large tomato, thinly sliced
1 small red onion
1 avocado
In a bowl, whisk together sour cream, pickled jalapenos, fresh lime
juice and season with salt and pepper. Spread the 4 sandwich wraps with
the sour cream mixture leaving a 2 inch border. In center of wraps,
dividing ingredients evenly, layer baby spinach, cooked chicken or
turkey, black beans, sliced tomato, onion and avocado. Fold two sides
of wraps over filling, then roll tightly, ending seam sides down,
Serves 4.
Serving size: 1 wrap - Calories 587, Total Fat 20 g, Sodium 390 mg,
Carbohydrates 54 g, Fiber 12 g, Protein 48 g,
EAST SUPPER CASSEROLE
1/2 pound lean hamburger
1 teaspoon oregano, crushed
1 onion, chopped
1/2 teaspoon chili powder
1 cup dry macaroni
1/2 teaspoon salt
2 1/2 cups tomato juice
1/4 teaspoon pepper
1 can (15 ounce) Mexican-style pinto beans
1 cup grated cheddar cheese
In a large frying pan or electric skillet brown hamburger. Drain fat.
Add chopped onion to hamburger; cook until onion is clear. Turn heat
down; add macaroni, beans, juice and spices, stirring to combine. Cover
pan and simmer mixture for 20 minutes. (If you uncover the pan more
than twice to check and stir, add additional tomato juice.) Remove pan
from heat, stir, and sprinkle grated cheese on top of mixture. Cover
and let stand until cheese melts. serves 6.
PASTA FAGIOLI
10 ounces (1-1/4 cups) dry navy beans, soaked
6 cups water
1-1/2 teaspoons salt
2/3 cup oil
1 bay leaf
2 or 3 garlic cloves, whole, plus 1 or 2 crushed garlic cloves
3 carrots, diced
2 stalks celery, sliced
1 large onion, chopped
3 tablespoons oil
1 teaspoon dry oregano
1/2 teaspoon dry basil
Salt and pepper
6 to 7 tomatoes, peeled and chunked
1/2 pound shell macaroni
Freshly grated Parmesan cheese
Drain beans, cover with water. Add salt, 2/3 cup oil, bay leaf, and
whole garlic cloves. Simmer gently until beans are tender, 2 to 3
hours. Drain, reserving liquid; discard bay leaf and garlic.
Heat 3 tablespoons oil in large frying pan. Add carrots, celery, and
onion and cook until onion is soft. Add crushed garlic and seasonings
and simmer 30 minutes. Add tomatoes and cook another 10 minutes.
Cook macaroni in boiling salted water until just tender. Drain. Combine
beans, vegetables, and drained pasta with 1 1/2 cups bean liquid. Cover
and simmer another 10 minutes, stirring occasionally. Garnish with
chopped parsley and serve with grated Parmesan cheese. 6-8 servings
BEANS & TURKEY
FRANKS-TUSCAN STYLE
1 pound Italian turkey sausage links
1/4 cup water
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 medium red onion, sliced
1 teaspoon minced garlic
1 to 2 tablespoons olive oil
1 can (15 ounce) red beans, rinsed and drained
1 can (15 ounce)Great Northern beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes, undrained
1/4 cup dry red wine (optional)
1 teaspoon dried sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Cook sausage in covered skillet over medium heat with 1/4 cup water
until sausage is cooked through, about 8 minutes; uncover and continue
cooking until sausage is browned, 3 to 5 minutes. Cool slightly; cut
into 1/2 inch slices. Preheat oven at 350 degrees. Cook bell peppers,
onion and garlic in oil in covered large skillet over medium heat until
vegetables are tender and soft, but not browned, about 10 minutes.
Combine sausage, peppers, and remaining ingredients in 2 quart
casserole. Bake, covered for 30 minutes; uncover and bake to desired
thickness, about 1 hour. Serves 6
PINK BEANS WITH
CHICKEN BREASTS
2 tablespoons olive oil
2 whole skinless, boneless chicken breasts, cut into bite-size pieces
Salt and freshly ground pepper, to taste
2 medium onions, finely chopped
1 cup orange juice
1 cup chicken broth
2 tablespoons medium-dry sherry
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1/2 cup raisins
1 can (15 ounce) pink beans, rinsed and drained
1/2 cup walnut pieces
2 navel oranges, peeled, the sections cut free from the membranes
2 tablespoons thinly sliced scallion greens
Preparation
In a large saute pan or skillet, over moderately high heat, bring the
oil to rippling. Add the chicken seasoned with salt and pepper and
cook, stirring, until it just turns white, about 1 minute. With a
slotted spoon, transfer the chicken to a plate and set aside.
In the oil remaining in the pan, cook the onions, stirring, until
golden, about 5 minutes. Reduce the heat to moderate and stir in the
orange juice, broth, sherry, cinnamon, cardamom, cloves, and raisins
and simmer, covered, for 10 minutes. Add the beans and simmer, covered,
for 2 minutes or more. Add the reserved chicken pieces, walnuts, and
orange sections and cook for another 5 minutes or until the chicken is
just tender. Taste for seasoning, and add more salt and pepper if
necessary. With a fork, mash some of the beans and stir to thicken the
gravy. Sprinkle with the scallions and serve. Makes 4 main-dish servings
SHRIMP & RED
BEANS CREOLE
2 large onions, chopped
2 cups chopped celery
1 cup green pepper, cut into thin strips
1-2 cloves garlic, finely chopped
1/4 cup butter or canola oil
2 tablespoons flour
1 teaspoon sugar
1 teaspoon salt
1 teaspoon paprika
1 16 ounce can tomato sauce
1 bay leaf, broken
Hot pepper sauce
1 can (15 ounce) kidney beans rinsed and drained
1 pound cooked shrimp, deveined
6-8 cups cooked rice
Preparation
Heat butter or oil in saucepan over medium heat. Saute onion, celery,
green pepper, garlic until soft, for about 5 minutes. Combine flour,
sugar, salt and paprika, sprinkle over vegetables. Add the tomato
sauce, bay leaf and season with hot pepper sauce to taste. Bring to a
soft boil, reduce heat, stir often and simmer for 20 30 minutes until
thickened. Add water if the sauce is too thick. About 20 minutes before
serving, drain and rinse beans. Add beans, peeled shrimp to sauce. Heat
over low heat for about 10 minutes. Serve over hot rice. 6-8 servings
PINTO
BEAN-APPLESAUCE COOKIES
1 cup brown sugar
1/2 cup butter or shortening
2 eggs
3/4 cup pinto beans, cooked and pureed
3/4 cup chunky applesauce
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup nuts
1/2 cup golden raisins
Preheat oven to 375 degrees.
In a food processor or blender put sugar and shortening and cream, add
eggs and blend well. Add pureed pinto beans and applesauce, beat until
fluffy. Combine dry ingredients in a small bowl; add to creamed mixture
and mix until smooth. Stir in nuts and raisins. Drop by tablespoons
onto greased cookie sheet. Bake for 15 to 17 minutes or until golden
brown. Cool on rack. 2-3 dozen cookies
WHITE BEAN BURGERS
Source: New York Times
These have a delicate texture and a savory taste. They’re a little
tricky to turn, as they can fall apart. Don’t make them too thick and
use an offset spatula, and it will be easier for you. They should be
cooked on a flat griddle or pan; don’t try to grill them on a barbecue.
2 cans white beans, drained and rinsed
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
Salt to taste
2 to 3 large garlic cloves (to taste), green shoots removed, minced
2/3 cup finely grated carrot
3 tablespoons freshly squeezed lemon juice
¼ cup finely chopped parsley
2 teaspoons minced fresh sage or thyme
½ cup fresh bread crumbs
1 egg, beaten
Freshly ground pepper to taste
Whole grain hamburger buns and the condiments of your choice
Heat 1 tablespoon of the olive oil in a medium-size skillet and add the
onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of
salt, the garlic and the grated carrot, and continue to cook for
another minute or two, until fragrant and the carrot has softened
slightly. Remove from the heat.
In a food processor fitted with the steel blade, puree the beans with
the lemon juice. Transfer to a bowl and stir in the onion mixture, the
parsley, sage or thyme, the bread crumbs and the egg. Season to taste.
Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered
baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
Heat the remaining oil in a large, heavy skillet or on a griddle over
medium heat and brown the patties for 4 minutes on each side, being
very careful when you turn them over. An offset spatula works well for
this. Yield: 6 patties.
Advance preparation: You can make the patties up to a day ahead; cover
and refrigerate.
BLACK BEAN TACOS
Source: New York Times
1 tablespoon canola oil
1 teaspoon chili powder
1 teaspoon ground cumin seeds
2 cans black beans, with liquid
8 corn tortillas
1 cup fresh or bottled salsa
2 ounces feta cheese, crumbled
Heat the canola oil in a large, heavy nonstick skillet on medium-high,
and add the chili powder and ground cumin. Allow the spices to sizzle
for a half-minute, then stir in the black beans and 1/2 cup water.
Mashing the beans with the back of your spoon, cook for 10 to15
minutes, until thick and fragrant. As a crust develops on the bottom of
the pan, mix the crust into the beans. If they seem too dry, add more
water. Remove from the heat.
Heat the tortillas, two or three at a time, in a dry skillet on
medium-high, or in a microwave. Top with the black beans, about two
rounded tablespoons for each tortilla. Spoon on some salsa and sprinkle
on the cheese. Fold the filled tortillas in half and serve. Yield:
Eight tacos
BEER BAKED BEANS
Thank you, Fred
1 pound Kidney beans
1 pound lean salt pork
1 large onion, chopped
1 teaspoon salt
1 teaspoon dry mustard
1/3 cup brown sugar
1/4 cup molasses
1/2 teaspoon fresh ground pepper
1/3 cup honey
12 ounces beer
Cover beans with water and soak overnight, drain. Add salt pork to
beans and cover with enough water to boil; cook until skin splits.
Drain, remove salt pork and cut into 2-inch cubes and score them. Mix
all the other ingredients together and add to beans. Place in slow
cooker and add enough water to cover beans. Add the salt pork; cover
and cook on low temperature for 8 hours. Serves 6.
Click
if you have a submission for the Reader Recipe section of A
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BEAN AND MACARONI SOUP
This satisfying dish is virtually fat free—it uses just 1 tablespoon of
oil for 16 servings.
2 cans (16 oz each) Great Northern beans
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups tomatoes, fresh, peeled, cut up (or 1 1/2 lb canned, whole, cut
up)*
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Black pepper, freshly ground
1 bay leaf, crumbled
4 cups elbow macaroni, cooked
*If using canned tomatoes, sodium content will be higher. Try no salt
added canned tomatoes to keep sodium lower.
Drain beans and reserve liquid. Rinse beans. Heat oil in 6-quart
kettle. Add mushrooms, onion, carrots, celery, and garlic and saute for
5 minutes. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat for 20 minutes.
Cook macaroni according to directions on package, using unsalted water.
Drain when cooked. Do not overcook. Combine reserved bean liquid with
water to make 4 cups. Add liquid, beans, and cooked macaroni to
vegetable mixture. Bring to boil. Cover and simmer until soup is
thoroughly heated. Stir occasionally. Yield: 16 servings Serving size:
1 cup
Each serving provides: Calories: 158, Total fat: 1 g, Saturated fat:
less than 1 g, Cholesterol: 0mg, Sodium: 154 mg, Total fiber: 5 mg,
Protein: 8 mg, Carbohydrates: 29 g, Potassium: 524 mg,
CARIBBEAN PINK BEANS
1 pound pink beans
10 cups water
2 medium plantains, finely chopped
1 large tomato, finely chopped
1 small red pepper, finely chopped
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoon salt
Rinse and pick through beans. Put beans in large pot and add 10 cups of
water. Place pot in refrigerator and allow beans to soak overnight.
Cook beans until soft. Add more water, as needed, while beans are
cooking. Add plantains, tomato, pepper, onion, garlic, and salt.
Continue cooking at low heat until plantains are soft. Yield: 16
servings Serving size: 1/2 cup
Each serving provides: Calories:133, total fat: less than1 g, Saturated
fat: less than 1 g,Cholesterol: 0 mg, Sodium: 205 mg, Total fiber: 5 g,
Protein: 6 g, Carbohydrates: 28 g, Potassium: 495 mg,
MINESTRONE SOUP
Cholesterol-free, brimming with fiber-rich beans, peas, and carrots.
1/4 cup olive oil
1 clove garlic, minced (or 1/8 tsp powder)
1 1/3 cup onion, coarsely chopped
1 1/2 cup celery with leaves, coarsely chopped
1 can (6 ounce) tomato paste
1 tablespoon fresh parsley, chopped
1 cup carrots, sliced, fresh or frozen
4 3/4 cup cabbage, shredded
1 can (16 ounce) tomatoes, cut up
1 cup canned red kidney beans, drained, rinsed
1 1/2 cup frozen peas
1 1/2 cup fresh green beans
Dash hot sauce
11 cups water
2 cups spaghetti, uncooked, broken
Heat oil in 4-quart saucepan. Add garlic, onion, and celery, and sauté
for about 5 minutes. Add all remaining ingredients except spaghetti.
Stir until ingredients are well mixed. Bring to a boil and reduce heat,
cover, and simmer for about 45 minutes or until vegetables are tender.
Add uncooked spaghetti and simmer for only 2–3 minutes. Yield: 16
servings Serving Size: 1 cup
Each serving provides: Calories: 112, Total fat: 4 g, Saturated fat: 0
g, Cholesterol: 0 mg, Sodium: 202 mg, Total fiber: 4g, Protein: 4 g,
Carbohydrates: 17 g, Potassium: 393 mg,
RED BEANS AND RICE
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, seeded and chopped
2 cups hot, cooked brown rice
2 cups cooked red beans, variety of your choice
1/2 cup fresh cilantro, chopped
Heat olive oil in a large pan. Saute onion and bell pepper. Add hot
rice and beans. Stir in cilantro. Heat thoroughly and serve.
Per serving: 274 calories, 11g protein, 5g fat, 0g cholesterol, 48g
carbs, 10g fiber, 6 mg sodium.
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BAKED BEANS
1 pound Great Northern beans
2 cups cold water (or amount needed to cover beans)
4 ounces ham, whole, roasted, diced , bone, and skin removed
1 cup fresh chopped onion
6 ounce tomato paste
1 1/2 teaspoon salt
2 tablespoons yellow mustard
3/4 cup brown sugar substitute, granulated
Preheat oven to 325 degrees F. Wash beans. Add cold water to cover
beans and bring to a boil. Simmer for 5 minutes. Remove from heat and
let stand for 2 to 3 hours. Drain well. Cover again with cold water to
1/2 inch over the top of the beans. Bring to a boil, reduce heat,
cover, and let simmer for about 2 1/2 hours. Mix beans with the
remaining ingredients. Put in a shallow baking dish and bake uncovered
for 2 to 3 hours, stirring every hour. Serve hot or cold! Makes 18
servings
Per Serving: Calories 179.6, Total Carbs 31.3 g, Dietary Fiber 9.7 g,
Sugars 2.2 g, Total Fat 1.5 g, Saturated Fat 0.5 g, Unsaturated Fat 1
g, Potassium 738.8 mg, Protein 11.9 g Sodium 278.8 mg
Dietary Exchanges:
1/2 Other Carbohydrate, 2 Starch, 1/4 Vegetable
BARBADOS CHOPS WITH
BLACK BEAN RELISH
4 boneless pork chops, 1 1/2-inch thick
1 tablespoon vegetable oil
2 medium garlic cloves, crushed
1/4 ounce canned green olives, finely chopped (about 2 tsp)
1 jalapeno pepper, seeded and minced
1 teaspoon ground thyme
1/2 teaspoon ground allspice
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 small onion, diced
1 can (15-ounce) Black beans, unsalted, fat free, canned, rinsed and
drained
1/2 medium red bell peppers, diced
2 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce
3 tablespoons fresh cilantro, chopped
In large self sealing bag place vegetable oil, garlic, olives,
jalapeno, thyme, allspice and lime juice. Mix thoroughly and add pork
chops. Seal bag and refrigerate 4 to 24 hours.
For Relish - Heat olive oil in small saute pan, saute onion just until
tender, about 4 minutes. In medium bowl stir together onion with black
beans and remaining ingredients. Cover and let rest at room temperature
for one hour to let flavors blend. Refrigerate for longer storage.
Prepare medium hot fire in kettle style grill. Remove chops from
marinade, discarding marinade. Grill chops for 12 to 15 minutes,
turning once. Serve with Black Bean Relish. Makes 4 servings
Per Serving: Calories 354.1, Total Carbs 20 g, Dietary Fiber 5.8 g,
Sugars 1.9 g, Total Fat 18.1 g, Saturated Fat 5 g, Unsaturated Fat 13.1
g, Potassium 652.2 mg, Protein 27.2 g, Sodium 770.9 mg,
Dietary Exchanges
2 Fat, 3 Meat, 1 Starch, 1/2 Vegetable
HEARTY MASHED
POTATOES
2 pounds medium potatoes, peeled and cut into chunks
1 can (15 ounce) Garbanzo beans, drained
1/2 cup fat free milk (or fortified soy milk)
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1 pinch black pepper (to taste)
Place the potatoes in a large sauce pan and cover with water. Bring to
a boil over high heat then reduce to a simmer. Add the garbanzo beans
10 minutes after potatoes start cooking. Continue cooking until
potatoes are fork tender, about 20 minutes. Drain water and place the
sauce pan back on the stove. Mash the beans and potatoes using a potato
masher or hand beaters. Add the milk, cheese, and seasonings. Reheat if
necessary. Serve hot. 6 servings.
Note: Try Yukon potatoes for a buttery taste with no added butter
Nutrition Note: This recipe contains canned beans. The nutrition facts
given will be slightly inaccurate, because the analysis includes the
salted water in which the beans are canned. When you drain and rinse
these beans, you reduce the sodium content by about 40 percent.
Per 1 cup serving: Calories 202.4, Total Carbs 38 g, Dietary Fiber 4.9
g, Sugars 2.6 g, Total Fat 2.3 g, Saturated Fat 1 g, Unsaturated Fat
1.3 g, Potassium 633.4 mg, Protein 9.2 g, Sodium 308.5 mg,
Dietary Exchanges: 1/4 Meat, 2 Starch
COOL WHITE BEAN DIP
1 cup cooked white beans
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup fresh parsley, chopped
Put all ingredients in blender or mini food processor and puree. Chill
or serve immediately with fresh vegetables or pita chips.
Per serving: 95 calories, 4 grams protein, 1g fat, og cholesterol, 12g
carbohydrate, 5g fiber, 3 mg sodium.
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SPANISH TORTILLAS WITH BLACK BEANS
& RICE
2 cups canned Black Beans rinsed and drained
2 cloves garlic, minced
1 onion, chopped
1/2 cup water
1/2 teaspoon chili powder, or to taste
1/4 teaspoon allspice
Pepper to taste
4 (9-inch) low-fat flour tortillas
1/2 cup white or brown rice, cooked
4 tablespoons salsa
Coat a medium-size, nonstick pan with cooking spray. Saute garlic and
onion until lightly browned and softened. Add beans, water,
chili-powder, allspice, and pepper. Heat until hot and most of the
water has been absorbed. Heat tortillas in oven or on burner. Put rice
in each tortilla, then spoon in beans, and roll each tortilla up. Serve
with salsa.
Source: Michigan Bean Commission
SPICY BLACK BEAN
BURGERS
1 (8 ounce) can Black Beans, drained
1/4 cup onion, finely chopped
2 teaspoons finely chopped red bell pepper
1 teaspoons finely diced green chili pepper
1/2 teaspoon ground cumin
1 1/2 teaspoons sesame seeds, toasted
1 1/2 teaspoons pumpkin seeds, toasted
1 1/2 teaspoons sunflower seeds, toasted
Salt and finely ground black pepper
1 tablespoon peanut oil
2 slices Provolone cheese
2 whole-wheat hamburger buns
Lettuce and tomato for garnish
4 bread and butter slices
Place beans in a medium-size bowl and lightly mash them with a fork
until you have a coarse-textured mixture. Add onion, bell pepper,
chili, cumin, sesame seeds, pumpkin seeds, and salt and pepper. Mix
well. Divide mixture into two equal parts, then form by hand into four
large flat patties.
Heat peanut oil in a skillet over medium heat. Fry burgers on one side
until browned. Turn the burgers over with a wide spatula and place a
slice of Provolone cheese on top of each patty. The bean burgers are
done when the underside is browned and the cheese is soft. (Note: Serve
on open face whole-wheat buns. Top each empty bun half with a lettuce
leaf, a tomato slice, and two pickle slices.)
SCAMPI WITH WHITE
BEANS
1/2 pound asparagus, diagonally cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoons olive oil
1 teaspoons margarine
1/2 pound shrimp, peeled, deveined
1 cups chopped tomatoes
1 cups cooked dry-packaged Great Northern or Navy beans
1/4 teaspoon dried marjoram leaves
1/4 teaspoon dried basil leaves
1/4 teaspoon dried rosemary leaves
1/4 cup fat-free reduced-sodium chicken broth
1 teaspoons cornstarch
Salt and pepper, to taste
4 ounces spinach fettuccine, cooked, hot
1 tablespoons fat-free, grated Parmesan cheese
In a large skillet in a medium heat, cook asparagus and garlic in oil
and margarine, 1 to 2 minutes. Add shrimp and cook until pink, 2 to 3
minutes. Add tomatoes, beans, and herbs; cook, covered, until tomatoes
are wilted, 2 to 3 minutes. Mix chicken broth and cornstarch; stir into
skillet. Cook over medium heat until thick, stirring frequently. Season
to taste with salt and pepper. Serve over fettuccine; sprinkle with
cheese.
NOTE: 1/2 pound boneless, skinless chicken breast can be substituted
for the shrimp. Cut chicken into 3/4 inch pieces; cook chicken in oil
and margarine in large skillet over medium heat 3 to 4 minutes. Add
asparagus and garlic; cook until chicken is no longer pink in the
center, 2 to 3 minutes. Complete recipe as above.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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