Bean Recipes
Preparation of dry beans prior to cooking:
To soak, for each cup of beans, add 2 1/2 to 3 cups of water. Let stand 12 hours overnight. Or, for quick soak, slowly bring to a boil and boil gently for 2 minutes. Remove from heat and let stand 1 hour.
Norma's Baked Beans
Navy Beans 2 1/2 cups
Tomato Juice 2 cups
Water 4 1/2 cups
Bacon 1/2 lb
Onion 1
Salt 1 tbsp
Brown sugar 3/4 cup
Molasses 1/2 cup
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Bring all of the above to a slow boil for 1 1/2 hrs or until beans
are done. Mix in salt, brown sugar and molasses. Simmer on
stove or bake at 350°F for about 45 to 60 minutes. Make the
day before and store in fridge to thicken and enhance flavour.
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Refried Beans
Dried beans, cooked and drained 2 cups
Onion, chopped 1/4 cup
Hot pepper sauce 1/8 tsp
Garlic powder 1/8 tsp
Chili powder 1/4 tsp
Bacon fat for frying 1/2 cup
Cheddar cheese, shredded, old 1/2 cup
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Mash beans thoroughly. Combine with onion, pepper sauce,
garlic powder and chili powder. Mix. Heat bacon fat in frying
pan over moderate heat and add bean mixture. Cook until
edges are crisp and brown. Sprinkle with cheese and leave on
heat until cheese melts. Serve hot.
Yield: 4-6 servings
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White Bean Fiesta Salad
Dry white beans, soaked and cooked 1 cup
Large stalks celery, sliced 2
Onion, small, chopped 1
Green/Red pepper, small, sliced 1
Ripe olives (optional) 1/2 cup
Cherry tomatoes, halved (optional) 1 cup
Vegetable oil 3 tbsp
Vinegar 5 tbsp
Sugar 1/4 cup
Dry mustard 1/2 tsp
Garlic powder 1/4 tsp
Salt 1/2 tsp
Paprika pinch
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Combine cooked beans, celery, onion, green/red pepper,
olives and tomatoes, if desired, in al large bowl. Mix
remaining ingredients together and pour over bean
mixture; mix well. cover and refrigerate at least 4 hours
or up to 1 week.
Yield: 8 servings
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Bunny's Baked Beans
Navy beans 2 1/2 cups
Brown sugar 1/2 cup
Molasses 1/2 cup
Black coffee 1/4 cup
Stewed tomatoes 1/4 cup
Dry Mustard 2 tsp
Salt 2 tsp
Salt pork or side bacon 1/2 lb
Water to cover
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Prepare beans according to any soaking methods out-
lined in "Cooking Notes". Once they've been drained of the
first soaking water, add fresh water to cover and boil until
tender, about an hour. Drain again.
Place beans in a bean pot or casserole dish. Add sugar,
molasses, coffee, tomatoes, mustard, and salt. Cube salt pork
or side bacon and add to beans. Cover with water. Bake
uncovered, in a 300°F oven for 5 to 6 hours. Check
occasionally and add more water when necessary.
Note: If you don't have any coffee made up, use 1/4 tsp
instant coffee dissolved in 1/4 cup water.
Yield: 6 servings
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Spinach and Pinto Beans
Head lettuce 1
Fresh spinach 1/2 lb
Pinto beans, cooked 2 cups
Onion, Mild 1
Cucumber, long English 1/2
Celery stocks 3
Spicy tomato dressing
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Wash and trim lettuce and spinach. Tear into bite-sized pieces
and put into salad bowl. Drain beans and rinse, if necessary.
Slice onion, cucumber, and celery. Ad all four to the salad
bowl. Pour Spicy Tomato Dressing over the salad, toss
gently, and serve immediately.
Yield: 6 servings as main course, or 8 with other food.
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Sweet Bean Tarts
Great northern, pinto,
or red kidney beans 1/2 cup
Water 2 1/4 cups
Shortening/margarine 1 tsp
Salt 1/2 tsp
Eggs 2
Brown sugar 1/2 cup
Butter or margarine, melted 1/3 cup
Corn syrup 1/2 cup
Maple extract 1/2 tsp
Raisins 2/3 cup
Unbaked tart shells 24
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Soak beans 12 hours or overnight in 1 cup water. Drain.
Add 1 cup water, shortening, and salt. Simmer, covered,
until beans are soft. Drain. Puree. Beat together eggs, sugar,
and butter. Blend in beans, syrup, and flavoring. Place a few
raisins in bottom of each tart shell. Cover with 2 Tbsp
filling. Bake 20 minutes at 350°F.
Yield: 24 tarts (2 1/2 in)
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Soybean Chili
Beef, minced 1/2 lb
Salt 1 tsp
Onion, chopped 2 tbsp
Pepper 1/8 tsp
Chili powder 2 tsp
Tomatoes 1-28oz can
Tomato paste 1-5 1/2 oz can
Sugar 1 tbsp
Dry soybeans, cooked 2/3 cup
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Brown beef. Drain off excess fat. Add remaining ingredients except
soybeans & simmer 3 minutes, stirring occasionally. Add soybeans &
continue cooking 15 minutes more.
Yield: 6 servings
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Macaroni and Kidney Bean Bake
Kidney beans, cooked 2 cups
Onion, chopped 1/4 cup
Fat 2 tbsp
Bean liquid 1/2 cup
Milk 1 cup
Cheese, grated 2 cups
Salt 1 tsp
Dry mustard 3/4 tsp
Macaroni, cooked 4 cups
Buttered bread crumbs 1/3 cup
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Drain beans, reserving 1/2 cup liquid. Saute onion in fat until
transparent. Add bean liquid, milk, cheese & seasonings. Heat
slowly, stirring until smooth. Remove from heat & add beans &
macaroni. Turn into greased baking dish. Bake 35 minutes at
350°F, top with bread crumbs & bake 10 minutes more.
Yield: 6 servings
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Hot Chicken Chili
Ground Chicken 1 lb
Vegetable oil 1 tbsp
Onion, medium 1
Garlic, minced 1 clove
Celery, chopped 1/2 cup
Green Pepper, chopped 1/2 cup
Canned tomatoes 28 oz
Tomato paste 5 1/2 oz
Worcestershire sauce 1 tbsp
Chili powder 1 tbsp
Paprika 1 tsp
Ground Cumin 1 tsp
Canned red kidney beans,drained 19 oz
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In large non-stick skillet, heat oil, combine chicken,
onion and garlic. Cook over medium heat 10 minutes,
stirring and separating chicken as it cooks. Add celery,
green peppers, tomatoes, tomato paste, Worcestershire
sauce, chili powder, paprika and cumin. Bring to a boil.
Add kidney beans, reduce heat and simmer 20-25 minutes,
stirring occasionally to break up tomatoes.
Yield: 6-8 servings
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Mexican Bean Beef Soup
Pinto beans 1 1/2 cups
Beef short ribs 1 1/2 lbs
Tomatoes, peeled or canned 4
Onion, minced 2
Garlic clove, minced 2
Celery, finely chopped 1 cup
Salt 2 tsp
Pepper 1/2 tsp
Chili powder 1 tsp
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Wash beans, cover with warm water and let stand overnight.
Drain. Brown short ribs, add beans, 4 cups and the rest of
ingredients. Bring to boil, cover and simmer 2 hours. Remove
ribs and cut meat.
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Navy Bean Soup
Navy beans 1 3/4 cups
Onion 2
Bacon, diced 1/4 cup
Tomatoes 1 can
Red Pepper, chopped 4 tbsp
Salt 1/2 tsp
Celery salt 1/4 tsp
White pepper 1/4 tsp
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Rinse beans in cold water, leave covered with water overnight.
Add 2 more cups of water to beans, cover and cook until soft.
Peel and chop onions. Heat diced bacon in a pan together with
onions and fry till golden brown. Add the can of tomatoes, red
pepper and seasoning. Simmer for 5 minutes. Stir into the
cooked beans and liquid.
Yield: 4 servings
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Baked Beans
Navy beans, dried 2 1/2 cups
Brown sugar 1/2 cup
Molasses 1/2 cup
Salt 2 tsp
Coffee, black 1/4 cup
Tomatoes, stewed 1/4 cup
Dry mustard 2 tsp
Bacon 1/2 lb
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Rinse beans in cold water, leave covered with water overnight.
Drain, add fresh water, cover and boil until tender, about an
hour, drain again. Place beans in bean pot or casserole dish.
Add sugar, molasses, coffee, tomatoes, mustard, and salt. Cube
bacon and add to beans. Cover with water. Bake uncovered in
a 300°F oven for 5-6 hours. Add more water when necessary.
Yield: 6 servings
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Baked Kidney Beans with Honey
Kidney beans, dry 2 1/2 cups
Bacon, diced 6 slices
Onion, chopped 3/4 cup
Honey 1/2 cup
Chili sauce 1/4 cup
Dry mustard 1 tsp
Pepper 1/8 tsp
Salt 1 tsp
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Soak bean as note below. After soaking, add enough water
to cover beans. Bring to boil, cover and simmer 1 hour. Drain,
reserving liquid. Turn beans into bean pot or deep baking dish.
Add bacon and onion. Combine remaining ingredients, pour
over beans and mix lightly. Add enough bean liquid to come
about halfway up beans. Cover and bake 1 1/2 hours at 325F.
If necessary, add more bean liquid. Bake uncovered 30 minutes.
Yield: 8 servings
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Quick Chili Con Carne
Onion, chopped 1 cup
Fat 2 tbsp
Minced beef, (hamburger) 1 lb
Chili powder 1 tbsp
Salt 3/4 tsp
Pepper 1/4 tsp
Oregano 1/2 tsp
Tomato soup 2-10oz cans
Kidney beans, cooked/canned 4 cups
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Saute onion in fat until transparent. Add beef and brown.
Add seasonings, soup and beans. Cover and simmer until
thick (about 20 minutes).
Yield: 8 servings
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Stuffed Green Peppers au Gratin
Green pepper 6 medium
Onion, chopped 1/2 cup
Margarine or butter 2 tbsp
Kidney beans, cooked/canned 2 cups
Tomato sauce 1 - 7 1/2 oz can
Rice, cooked 1 1/2 cups
Ground Oregano 1/2 tsp
Salt 1 tsp
Cheddar cheese, grated 6 tbsp
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Remove tops, seeds and membranes from peppers. Saute
onion in butter or margarine until transparent. Drain
beans well and add to onion. Add tomato sauce, rice,
oregano and salt. Fill each pepper with stuffing. Place
in greased baking dish. Cover and bake at 350°F until
peppers are tender (about 50 minutes). Uncover, top each
pepper with 1 tbsp cheese and bake until cheese melts.
Yield: 6 servings
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Macaroni and Kidney Bean Bake
Kidney beans, cooked or canned 2 cups
Onion, chopped 1/4 cup
Fat 2 tbsp
Bean liquid 1/2 cup
Milk 1 cup
Cheddar cheese, grated, 2 cups
Salt 1 tsp
Pepper 1/4 tsp
Dry mustard 3/4 tsp
Macaroni, cooked 4 cups
Bread crumbs, buttered 1/3 cup
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Drain beans, reserving 1/2 cup liquid. Saute onion in fat.
Add bean liquid, milk, cheese and seasonings. Heat slowly,
stirring until smooth. Remove from heat and add beans and
macaroni. Turn into greased baking dish. Bake 35 minutes
at 350°F, top with bread crumbs and bake 10 minutes more.
Yield: 6 servings
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Bean Patties with Barbecue Sauce
PATTIES:
Kidney beans, cooked or canned 2 cups
Onion, chopped 1/3 cup
Celery, chopped 1/3 cup
Fat 1 tbsp
Soft bread crumbs 2 cups
Salt 1/2 tsp
Pepper 1/8 tsp
Hamburger buns, split 4
Barbecue sauce * See below for recipe
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Drain and mash beans. Saute onion and celery in fat. Combine
with next 3 ingredients and shape in 8 patties. Chill. Brush with
oil and broil 4 inches from heat, 5 minutes each side. Serve
on half bun. top with barbecue sauce.
Yield: 8 servings
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BARBECUE SAUCE:
Onion, chopped 1/2 cup
Garlic, crushed 1 clove
Fat 1 tbsp
Ketchup 1 cup
Water 1/2 cup
Brown sugar 1/4 cup
Worcestershire sauce 2 tbsp
Salt 1 tsp
Prepared mustard 2 tsp
Tabasco sauce few drops
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Saute onion and garlic in fat. Add remaining ingredients
and simmer 5 to 10 minutes.
Yield: 2 cups
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Wiener and Bean Buns
Crusty rolls, halved & toasted 6
Butter, softened
Wieners 12
Cheddar cheese, grated 1/2 cup
Prepared mustard 1 tbsp
baked beans 1 - 19oz can
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Spread rolls with butter. Make 6 to 7 diagonal cuts about
halfway through each wiener. Place wieners in curve around
edges of toasted halves. Combine cheese with mustard and
spread on top of wieners. Place a spoonful of baked beans in
center of each roll. Broil 6 inches from heat until wieners are
lightly browned.
Yield: 12 open sandwiches
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Cream of Bean Soup
Navy beans, dry 1 cup
Bacon, cut in 1/2 in. pieces 4 slices
Onion, chopped 1 cup
Celery, diced 1/2 cup
Water & liquid from beans 4 cups
Salt 2 tsp
Pepper 1/4 tsp
Milk 4 cups
Dried parsley,(if fresh double) 1 tsp
Grated carrot 1/4 cup
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Soak beans (as note in baked bean and honey recipe).
Drain, reserving liquid. Fry bacon until crisp. Remove from
pan and drain. Saute onion and celery in bacon fat. Add
bean liquid, beans and seasonings. Cover and cook until
beans are tender and water is almost absorbed (about 2
hours). Press mixture through sieve or puree in blender.
Add milk, parsley and carrot. Bring to boil. Sprinkle with
crumbled bacon.
Yield: 6 servings
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Maritime Baked Beans
Navy beans, dry 2 cups
Salt pork, cubed 1/4 lb
Dry mustard 1/2 tsp
Pepper 1/4 tsp
Salt 1 1/2 tsp
Ketchup 2 tbsp
Molasses 1/2 cup
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Soak beans (as note in baked beans & honey recipe). Drain,
reserving liquid. Pour beans into beans pot or deep baking
dish and stir in pork. Combine seasonings, ketchup and 2
cups bean liquid and pour over beans. Cover and bake 2
hours at 250°F. Stir in molasses and continue baking 5 to 6
hours. If necessary add more bean liquid. Uncover for last 30 min.
Yield: 6 servings
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Quebec Baked Beans
Navy beans, dry 2 cups
Salt 1 tsp
Onion, chopped 1 cup
Salt pork 1/2 lb
Brown sugar 1/4 cup
Molasses 1/2 cup
Dry mustard 1 tsp
Pepper 1/4 tsp
Salt 1 tsp
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Soak beans. Add 1 tsp salt to drained beans. Bring to
boil, cover and simmer about 30 minutes. Drain beans,
reserving liquid. Pour half the beans into beans pot or deep
baking dish and sprinkle with onion. Score rind pork,
place on beans, and add remaining beans. Combine
remaining ingredients with about 2 cups bean liquid and
pour over beans. Cover and bake 6 to 7 hours at 250°F.
If necessary, add more bean liquid. Uncover last 30 min.
Yield: 6 servings
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Maritime Baked Beans
Navy beans, dry 2 cups
Salt pork, cubed 1/4 lb
Dry mustard 1/2 tsp
Pepper 1/4 tsp
Salt 1 1/2 tsp
Ketchup 2 tbsp
Molasses 1/2 cup
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Soak beans. Drain, reserving liquid. Combine beans, liquid,
seasonings and tomatoes. Cover and cook 1.5 to 1.75 hours.
Add remaining vegetables and continue cooking until
vegetables are tender (about 45 min). Remove bay leaf. Stir
milk into chowder and heat.
Yield: 10 servings
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Bean Loaf
Soybeans, dry 1 cup
Potatoes, mashed 1 cup
Tomato soup 1 - 10oz can
Eggs 2
Rolled oats 1 cup
Onion, chopped 1 cup
Pepper 1/4 tsp
Celery salt 1/2 tsp
Worcestershire sauce 1 tbsp
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Soak and cook beans. Drain and mash. Mix all ingredients.
Pour into 9 x 5 inch loaf pan. Bake 60 minutes at 350°F. Let
stand 20 minutes before slicing. Serve with ketchup or chili
sauce.
Yield: 8 servings
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Soybean Macedoine
Soybeans, dry 1 cup
Mixed vegetables 1 - 19oz can
Cheddar cheese, grated 1/2 cup
Tomato soup 1 - 10oz can
Vegetable liquid 1/4 cup
Onion, chopped 2 tbsp
Salt 1 tsp
Soft bread crumbs 3/4 cup
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Soak and cook soybeans. Drain vegetables, reserving 1/4 cup
liquid. Combine vegetables with remaining ingredients, except
crumbs, and turn into greased baking dish. Top with crumbs
and bake 30 minutes at 350°F.
Yield: 6 servings
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Zesty Baked Beans
Baked beans 1 - 28oz can
Ketchup 1/4 cup
Molasses 2 tbsp
Brown sugar 2 tbsp
Onion, chopped 2 tbsp
Salt dash
Dry mustard dash
Bacon, cooked & crumbled 4 slices
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Combine all ingredients except bacon and turn into baking
dish. Bake uncovered 30 minutes at 350°F. Garnish with bacon.
Yield: 4 servings
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Sweet and Sour Bean Salad
Lima beans, cooked or canned 1 1/2 cups
Kidney beans, cooked or canned 2 cups
Green beans, cooked or canned 2 cups
Wax beans, cooked or canned 2 cups
Celery, thinly sliced 1 cup
Onion, chopped 1/4 cup
Oil 1/3 cup
Vinegar 2/3 cup
Sugar 3/4 cup
Salt 1 tsp
Pepper 1/4 tsp
Worcestershire sauce 1 tbsp
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Drain vegetables. Add celery and onion. Combine oil and
vinegar and add sugar and seasonings. Combine dressing
and vegetables and toss lightly. Marinate overnight in
refrigerator. Drain before serving, if desired.
Yield: 8 cups
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Three Bean Bake
Baked beans 1 - 14oz can
Lima beans, drained 1 - 14oz can
Kidney beans in sauce 1 - 14oz can
Onion, chopped 2 cups
Garlic, crushed 2 cloves
Oil 2 tbsp
Flour 1 tbsp
Molasses 1/4 cup
Ginger 1/2 tsp
Soy sauce 1 tbsp
Chili powder Dash
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Combine bens in bean pot or deep baking dish. Saute onion
and garlic in oil. Stir in flour, then remaining ingredients
and bring to boil. Pour over beans and stir lightly. Cover
and bake 1 hour at 325F. Uncover, stir and bake until thick.
Yield: 6 servings
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Baked Soybeans
Soybeans, dry 1 1/2 cups
Bean liquid 1/4 cup
Onion, chopped 1/2 cup
Molasses 1/4 cup
Ketchup 1/4 cup
Dry mustard 1 tsp
Worcestershire sauce 2 tsp
Salt 1/2 tsp
Pepper 1/4 tsp
Fat 2 tbsp
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Soak and cook soybeans. Drain, reserving 1/4 cup liquid.
Mix beans with liquid and remaining ingredients. Turn into
bean pot or deep baking dish, cover and bake 30 minutes at
300°F. Uncover, stir and bake until thick.
Yield: 4 servings
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Bean Soup
Navy beans, dry 1 1/2 cups
Water, cold 4 cups
Water, hot, beef or vegetable stock 3 cups
Celery leaves, chopped 1 cup
Celery stock, chopped 1 cup
Tomato juice 2 cups
Salt 2 tsp
Pepper to taste
Sugar 2 tbsp
Dry mustard 1/2 tsp
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Wash beans and soak overnight in the cold water or add the
water, bring beans to boil, simmer 2 minutes and let soak
1 hour. Add 3 cups hot water, meat broth, or vegetable stock
and celery. Cook until beans are tender. Mash beans. Add
tomato juice, salt, pepper, sugar and dry mustard. When
available, cook ham bone with the beans. Remove bone, cut
off bits of meat and add to the soup.
Yield: 6 servings
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Lima Bean Soup
Lima beans, dry 1 1/2 cups
Water 6 cups
Onion, diced 1 medium
Bacon fat or meat drippings 2 tbsp
Salt 2 1/2 tsp
Pepper 1/8 tsp
Milk 2 1/2 cups
Flour 2 tbsp
Water 1/4 cup
Parsley 1/4 cup
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Wash beans, add water and bring to boil. Simmer 2 minutes,
remove from heat and soak 1 hour. Cook beans in soaking
water 1 hour or until tender. Mash beans. Cook onion in
bacon fat until transparent and combine with mashed beans
and liquid, seasonings, and milk, and heat to boiling point.
Combine flour and cold water to make a smooth paste and
stir into hot soup. Cook until slightly thickened. Add
parsley and adjust seasonings to taste. If desired, add leftover
cooked diced vegetables, finely chopped ham or other meat.
Yield: 6 servings
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Bean Salad
Navy beans, dry 1 cup
Onion, chopped 1 small
Cooking oil 1 tbsp
Vinegar 1 tbsp
Salt 1/4 tsp
Pepper to taste
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Combine ingredients. Cover and let stand in refrigerator
for several hours or overnight. Serve very cold.
To make this salad more tasty add one or more of:
Tomato sections or slices, grated raw carrots, sliced
radishes, chopped parsley, green or red pepper strips.
French or Italian dressing may be used in place of oil
and vinegar in the recipe.
Yield: 3 servings
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Quick Baked Beans
Bacon 2 slices
Onion, diced 1 medium
Molasses 1 tbsp
Ketchup 2 tbsp
Salt 1/4 tsp
Dry mustard 1/4 tsp
Worcestershire sauce 1/2 tsp
Cooked, dried beans 2 - 3 cups
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Fry bacon until crisp, remove from pan and reserve for top
of casserole. Cook onion in bacon fat. Add remaining
ingredients and heat to boiling. Turn into greased casserole,
crumble bacon and sprinkle over top. Bake at 350°F for 30 min.
Yield: 4 servings
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Vermont Bean Soup
Kidney, navy or pinto beans 1 cup
Black eyed peas, split peas or lentils 1/2 cup
Olive oil 3 tbsp
Onion, chopped 2 large
Potatoes, diced 1 cup
Carrots, diced 1 cup
Celery, diced 1 cup
Garlic, crushed 2 cloves
Thyme, dried 1/2 tsp
Rosemary 1/2 tsp
Salt & pepper to taste
Tomatoes 1 - 16oz can
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Simmer soaked beans and peas in 6 cups of water for 1 1/2 to
2 hours or until tender. The peas and lentils will break up
somewhat, thickening the soup. Meanwhile heat oil in a
skillet and saute onions until they begin to brown. Add
potatoes and cook until they are lightly brown on one side.
Add carrots, celery and garlic. Pour in 2 cups water, cover
skillet and boil hard for 10 minutes. Add contents of skillet
and seasonings to beans. Cover pot, bring soup to a simmer
and cook about 30 minutes, or until potatoes and carrots
are fully tender. The tomatoes may be added if the soup is
too thick or needs stretching.
Yield: 6 servings
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Black Bean Soup
Bacon 1 1/2 cups
Onion 1 1/2 cups
Celery 1 1/2 cups
Garlic 2 cloves
Black beans 1 lb
Chicken stock 2 qts
Beef stock 2 qts
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Saute bacon, onion and celery in butter until they are tender.
Wash and clean black beans. Add to chicken and beef stock
with bacon, onion and celery. Simmer three to four hours.
Add salt and pepper to taste. Serve with raw diced onion,
diced ham and dry sack sherry on the side.
Yield: 1 gallon
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White Bean Salad
White beans, dry 1 cup
Green onion, chopped 1/2 cup
Green pepper, chopped 1/4 cup
Parsley, fresh chopped 2 tbsp
Orange, peeled and diced 1 large
Salami, cooked & diced 1 cup
Dressing:
Salad oil 1/4 cup
Lemon juice(fresh) 2 tbsp
Garlic, crushed 1 clove
Salt 1/2 tsp
Pepper 1/4 tsp
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Add 3 cups of water to the beans and either cook the beans
overnight or boil for 2 minutes, then remove from heat and
let stand 1 hour. Drain and cook in fresh water until tender.
Drain again and let cool. Add vegetables, parsley, orange,
and sausage to cooled bean mixture. Mix oil, lemon juice,
garlic, and seasonings together. Pour over beans and
vegetables and toss gently. Serve at room temperature.
Yield: 6 servings
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Bean and Tomato Chowder
Tomatoes 1 - 19oz can
Beans with pork in tomato sauce 1 - 14oz can
Salt to taste
Pepper to taste
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Combine, heat, and serve.
Yield: 4 servings
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Black Bean Soup - Mexican Style
Black beans, dry 1 cup
Cold water 2 qts
Lard or oil 4 tbsp
Onion, chopped 1 medium
Garlic, chopped 1 clove
Chili pequin 1/2 tsp
Tomato, peeled, seeded & chopped 1
Oregano 1/4 tsp
Salt to taste
Pepper to taste
Dry sherry 1/3 cup
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Wash and rinse beans. Don't soak them. Place in saucepan,
cover with water, cook gently until almost tender. Heat the
oil or lard in skillet, add onion, garlic and chilies. When
onion is tender but not browned, stir in tomato. Combine
with beans, oregano, salt and pepper to taste. Simmer,
covered, until beans are very tender. Push the beans through
a sieve or puree them in electric blender. Return to saucepan
and simmer a few minutes longer, stir in sherry and serve.
Nice with tortillas cut in quarters, fried crisp, crumbled fresh
cheese or a slice of lime.
Yield: 6 servings
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Buckaroo Beans
Pinto beans 2 cups
Water 6 cups
Onion, thick sliced 1 large
Garlic, sliced thin 2 cloves
Bay leaf 1 small
Ham slab, bacon or salt pork 1/2 lb
Canned tomatoes 2 cups
Red or green pepper, chopped 1/2 cup
Chili powder 2 tsp
Brown sugar 2 tbsp
Powder mustard 1/2 tsp
Oregano or cumin 1/2 tsp
Salt to taste
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Place soaked beans in heavy kettle with soaking water on
high heat. Add onion, garlic, bay leaf, meat. Smoked ham
should be cut into 1/2 in. cubes, bacon or salt pork (salt
washed off) sliced through twice each way not quite to rind.
Bring to boiling point rapidly. Reduce heat to simmer.
cover tightly. Cook 1 1/2 hrs. Add remaining ingredients,
except salt. Bring to boiling point rapidly, reduce heat to
simmer. Salt to taste. cover, simmer 2 hrs. There should be
enough liquid left on beans to resemble a medium-thick gravy.
Yield: 6 good servings
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Super Bean Dip
Refried beans 2 cups
Jalapeño bean dip 1 container
Avocado dip 1 container
Tomatoes, chopped 1 cup
Ripe olives, chopped 1 cup
Sharp cheddar cheese, grated 2 cups
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Spread refried beans this on a platter. Mix together the 2
dips and spread over refried beans. Layer tomatoes, olives
and cheese on top. Serve with corn chips.
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Vegetarian Chowder
Navy beans 1 lb
Onion, chopped 1 cup
Celery, chopped 1 1/2 cups
Butter or margarine 1/4 cup
Flour 1/4 cup
Velveeta or American cheese 1/4 lb
Pepper 1/8 tsp
Milk 3 cups
Tomatoes 1-16 oz can
Kernel corn 1-16 oz can
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Rinse, sort and soak beans. Drain. In a large kettle cook
beans in 6-8 cups hot water with 1 1/2 tsp salt. Cook until
tender. Drain and measure bean liquid. Meanwhile, cook
onion and celery briefly in butter in a 1 1/2 quart saucepan.
Blend in flour, salt and pepper. Stir in milk and bring to a
boil. Add to beans and fresh water, the amount of bean
liquid drained off along with remaining ingredients. Heat
all to boiling. For extra zip, add a few dashes of hot sauce.
Yield: 12 good servings
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Cassoulet
(This is a delicious French classic gourmet dish)
Navy beans 1 lb
Chicken bouillon 2 cubes
Water 5 cups
Bacon, diced 4 slices
Onion, diced 1 medium
Carrots, cut in 2" pieces 2
Ham 1 1/2 lbs
Bay leaf 1
Parsley 1 tbsp
Celery leaves or seeds 1 tbsp
Salt 1 tsp
Pepper 1/8 tsp
Polish sausage 1 lb
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Soak beans, then drain. Discard soak water. In 1 4 qt pot
add beans, bouillon cubes and water. In skillet fry, bacon
until crisp. Add bacon, onion and carrots to beans. Make
a bouquet garni of bay leaf, parsley and celery leaves, add
to beans also. Cover and simmer beans until they are tender
(about 1 1/2 hrs). Remove bouquet garni. Add diced pieces
of ham to beans and top Cassoulet with Polish sausage.
Cook at 350°F for 1 hr or in crock pot on high 3 hrs.
Yield: 8 servings
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Refried Beans
Pinto beans 1 lb
Water 5 cups
Onion, diced 1 large
Bacon drippings, butter/lard 1/2 - 1cup
Salt to taste
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Combine beans, water and onion. Bring to boil, cover and
remove from heat for 2 hrs. (or soak overnight) Return to
heat, bring to boil, simmer slowly until beans are tender
1- 1 1/2 hrs. Mash and add desired fat. Continue cooking
until beans are thickened and fat is absorbed. Salt to taste.
Serve or reheat. Freezes well.
Yield: 5-6 cups
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Mexican Salad
Red Mexican beans, soaked overnight 1 1/2 cups
Eston lentils 1 1/2 cups
Water 1 1/2 qts
Tomato, diced 1 cup
Green pepper, chopped 1/3 cup
Green onion, chopped 1/4 cup
Catalina dressing, calorie-wise 1 cup
Lettuce, shredded 2 cups
Mozzarella cheese, light, shredded 1 cup
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Drain beans. Combine beans, lentils and water in large pot.
Bring to a boil. Cover and reduce heat, simmering until just
tender. Remove from heat and drain. Cool. Combine beans,
lentils, tomato, green pepper and onion. Mix gently. Pour
dressing over mixture. cover and refrigerate for 12 hours.
Mix occasionally. Just before serving, place, place beans
mixture in serving dish. Top with lettuce and cheese. Serve
with taco chips, taco shells or pita pockets.
Yield: 18 servings
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Sauerkraut Slaw
Pink beans, cooked 1 1/2 cups
Sauerkraut, drained 1 cup
Celery, diced 1/2 cup
Orange pepper, diced 1/2 cup
Onion, diced 1/2 cup
Low fat sour cream 1/3 cup
Sugar 2 tbsp
Celery Seed 1/2 tsp
Dry mustard 1/4 tsp
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In a large bowl combine beans, sauerkraut, celery, orange
pepper, onion, sugar, low fat sour cream, celery seed and
dry mustard. Cover and refrigerate for 24 hrs before
serving, stirring occasionally.
Yield: 8 servings
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Some Like it Hot
Elbow macaroni 1 cup
Cooked, Red Mexican beans 1 cup
Celery, chopped 1 cup
Carrot, coarsely shredded 1/2 cup
Green onion tops, chopped 2 tbsp
Light mayonnaise 2/3 cup
1% Milk 2 tbsp
Chili powder 1 tsp
Salt 1/2 tsp
Ground oregano 1/4 tsp
Garlic powder 1/4 tsp
Bottled hot red pepper sauce dash
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Cook macaroni according to directions. Drain and rinse
with cold water. Drain again. Combine macaroni, beans,
celery, carrot and green onion. In separate bowl, combine
mayonnaise, milk, chili powder, salt, oregano, garlic powder,
and red pepper sauce. Mix well. Add to macaroni mixture
and gently mix. cover and refrigerate for several hours. If
desired, just before serving spoon salad into lettuce lined
bowl.
Yield: 10 servings
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Bean and Barley Salad
Water 3 cups
Pearl barley 1/2 cup
Chick peas, rinsed & drained 1 - 19 oz can
Cooked pink beans, drained 1 cup
Cooked Great Northern beans, drained 1 cup
Green onion, chopped 1/4 cup
Parsley, chopped 1/4 cup
Jalapeno peppers, seeded & chopped 2
Red wine vinegar 1/3 cup
Salt 1 tsp
Pepper 1/2 tsp
Cumin 1/2 tsp
Garlic, finely diced 1 clove
Canola oil 1/3 cup
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In a saucepan, bring water to a boil. Reduce heat and add
barley. Cook over medium heat for 40 minutes or until tender
firm. Remove from heat. Drain. Rinse with cold water. Drain
again. In serving bowl combine cooked barley, chickpeas,
beans, onion, parsley and jalapeno peppers. In a separate
bowl combine vinegar, salt, pepper, cumin and garlic. Mix
thoroughly. Whisk in canola oil until evenly mixed. Add to
beans mixture. Toss gently. Serve immediately at room
temperature. (May be stored in a covered container in the
refrigerator for 24 hours.)
Yield: 11 servings
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