Bean Recipes

[Kitchen Witch]

Chili Macaroni


* 12 ounces lean ground beef or uncooked ground turkey
* 1/2 cup chopped onion (1 medium)
* 1 14.5-ounce can diced tomatoes and green chilies
* 1-1/4 cups tomato juice
* 2 teaspoons chili powder
* 1/2 teaspoon garlic salt
* 1 cup dried wagon wheel macaroni or elbow macaroni
* 1 cup frozen cut green beans
* 1 cup shredded cheddar cheese (4 ounces) (optional)
* Tortilla chips (optional)



1. In a very large skillet, cook ground beef and onion over medium until meat is brown. Drain off fat. Stir undrained tomatoes, tomato juice, chili powder, and garlic salt into meat mixture. Bring to boiling. Stir in pasta and green beans. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until pasta and beans are tender.

2. Top with shredded cheddar cheese and and serve with tortilla chips, if desired. Makes 4 servings.

[girdhar]

Originally Posted by skyEyz_7

Cannellini Beans With Escarole
2 tablespoons olive oil
1 medium onion, chopped
2 large carrot, finely diced
4 cloves garlic, minced
1 large head escarole, cored and thinly sliced (about 6 cups packed)
1-1/2 cups chicken stock, plus more if needed
2 15-ounce cans cannellini beans, rinsed and drained
2 large tomatoes, cored and diced
Coarse salt and freshly ground black pepper
Grated Parmesan, for serving
Crusty bread, for serving

1. Using a large heavy bottomed pot over medium heat, add oil
2. Sauté onions and carrots until softened, about 5 minutes
3. Add garlic and escarole and sauté until wilted, about 4 minutes
4. Add stock, beans, and tomatoes, bring to a boil
5. Reduce heat to low, cover and simmer until escarole is tender, about 10 minutes
6. Season with salt and pepper
7. Add more stock to thin, if desired
8. Serve with freshly grated Parmesan and crusty bread

Hi,


Thank you for the recipe you gave . I would love to try this one .Post some more if you can.

[piyush]

Originally Posted by mak

* Exported from MasterCook *

Green Beans With Onions And Tomato

Recipe By :Neela Paniz
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons vegetable oil
1 1/2 teaspoons cumin seeds
1 medium onion -- chopped
1 piece ginger - (1" long) -- peeled, and
finely chopped
2 green serrano chiles -- finely chopped
2 medium tomatoes -- chopped
1/2 teaspoon cayenne pepper
1 1/2 tablespoons ground coriander
1 1/4 pounds green beans -- ends trimmed,
and chopped into 1/4" pieces
1/2 teaspoon salt -- or to taste
Fresh cilantro -- for garnish

Heat a wok over medium-high heat and add oil. Add cumin seeds, onions, ginger, and chiles and sauté about 3 to 4 minutes, until onions brown slightly on their edges.

Mix in the tomatoes, cayenne, and coriander and stir-fry for 1 to 2 minutes.

Add the green beans, stir-frying for another 2 to 3 minutes. Add the salt and reduce the heat to low. Cover and simmer about 20 minutes, or until the beans are firm but tender.

Serve immediately, garnished with cilantro.

This recipe yields 6 to 8 servings.

Hi Neela
Thanks for this. It sounds delicious.

[Heart Ace]

Another Filipino favorite.
A light vegetable dish of crisp togue (mung bean sprouts), carrots and green beans cooked with golden brown pork cubes. Togue Guisado may be served as a main course or a side dish.

Togue is available in wet markets and most supermarkets. Sold by weight, it is prized for its sweet flavor and crisp texture. To retain the crispness, it is important not to overcook togue.

Another important thing to remember when cooking togue is its high water content. Once in the pan, togue will render water. Hence, if using for a stir-fried dish, it would be more advisable not to add too much water before adding the togue to the pan.

Ingredients :

1/2 kilo of (mung) bean sprouts, washed and drained
1 small tofu, cut into 1/2 x 1/2 inch cubes
200 grams of pork, cut into 1/2 x 1/2 inch cubes
1 carrot, diced
100 grams of green beans, sliced diagonally into 1 inch lengths
1 head garlic, minced
1 onion, diced
2 tomatoes, diced
1 tbsp. of cooking oil
1/2 tsp. of tomato paste (optional)
Cooking procedure :

Heat 1 tbsp. of cooking oil in a skillet. Over high heat, pan-fry the pork pieces until golden brown. Add the garlic. Stir for 30 seconds. Add the onions and tomatoes. Stir until the tomatoes start to liquify. Add 1/2 cup of water, tomato paste (if using) salt and pepper. Bring to a boil. Lower the heat and simmer until pork is tender, about 30 to 35 minutes. Add more water, 1/2 c. at a time, if the mixture becomes too dry before the pork is cooked. Increase heat to high. Add the tofu. Stir. Add in the carrots and green beans. Lower the heat, cover and simmer for 5 minutes or until the carrots and beans are almost done. Add the bean sprouts. Stir for a few seconds; bean sprouts take only about a minute to cook.

[nicoleSmith08]

Baby Bean Burritos

Ingredients
12 (6-inch) flour tortillas
1 Medium onion; chopped
1 tb Vegetable oil
2 Garlic cloves; minced
1 Fresh jalapeno peppers (or 2 seeded and minced
1 cn (16-ounce) can plain or Mexican-style refried beans
1 c Shredded Monterey Jack cheese (about 4 ounces)
1/2 ts Ground cumin
1/3 c Chopped cilantro (optional)
Sour cream and salsa

Procedure
Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap tortilla stack in foil and heat until warmed through, 10 to 15 minutes.

Meanwhile, in a large frying pan, cook onion in oil over medium-high heat until softened but not browned, 2 to 3 minutes. Add garlic and jalapeno peppers and cook until garlic is just fragrant, about 30 seconds.

Spread about 1-1/2 tablespoons bean mixture on each tortilla half and roll up jelly-roll fashion. Arrange on a serving plate and sprinkle with cilantro. Serve warm with sour cream and salsa.