Bean Recipes

[swtness]

BEANS, BEANS, THEY MAKE YOU SMART, THE MORE YOU EAT THE MORE YOU.....OOPS.....

[swtness]

Bean Barley and Sausage Soup

1 lb Kidney beans, dry
1 pk Smoked Polish sausage, sliced
1 tb Salt
1 3/4 qt Water
1 c Barley, regular
2 Garlic cloves; peeled
1 Parsley sprigs


Put rinsed beans in large saucepan. Add water, cover and let stand overnight. Drain off water the next day. Put beans, barley and remaining ingredients into a slow cooker. Stir. Cover and cook on high for 4 hours

[stakatp]

Baked Lima Beans
Ingredients
300g Lima Beans
2 potatoes, cubed
2 tomatoes, shredded
100g tomato sauce
1/4 cup fresh parsley, chopped
1/4 tsp cinnamon
3 pcs garlic, chopped
1 onion, chopped
1 bay leaf
100g olive oil
3/4 cup water
salt & pepper
Directions
Put lima beans in pot of water overnight. Cook lima beans in pressure cooker for 45 minutes. Saute chopped onions and garlic in pot. Add shredded tomatoes, tomato sauce, parsley, cinnamon, bay leaf, olive oil, water, potatoes, salt and pepper. Cook approx. 15 minutes. Combine cooked lima beans and remaining ingredients in pan. Cook in oven for 30 minutes or until potatoes are cooked.

[LONDONROSE]

Double Batch:

2 lrg. cans Busch's Baked Beans
2 cans butter bean
2 cans black beans (or kidney, your choice, I don't like kidney)
1 tsp. liquid smoke (optional)
1 lb. bacon cooked crisp & crumbled
Save some grease saute 1 lrg chopped onion, some chopped garlic gloves, drain. Mix all

Add:
1 1/2 cups brown sugar
2 T vinegar (I usually mess with this quantity to taste)

Let slow simmer for at least 3 hrs.

[mmchummel]

COWBOY PINTO’S


3 C. Dried Pinto Beans-sorted and washed
6-8 C Water –(enough to cover + 2 inches)
1 Yellow Onion – Chopped
3 Lg Toes of Garlic – coarsely chopped
1 Ham Shank –(of good size)
1 ½ t. Salt
½ t. Each: Chili powder, Dry Mustard, Thyme
2 t. Tomato Bouillon
2 Bay leaves
*For spicy Add a good pinch of crushed chili peppers OR a couple sm. Anaheim’s. OR chopped jalapeno


In Dutch pot, put beans and cover with water, leaving about 2 inches above the beans. Add onion, garlic, ham shank and seasonings and bring to a boil. Reduce heat and simmer about 1 hour. Remove Bay leaves and shank let cool. Discard bay leaves. Remove meat from cooled shank bone and add to beans, cook another ½ hour or till beans are tender and the meat has blended well.

Serve with biscuits or cornbread.

[b-man]

German Sweet and Sour Green Beans

2 15oz cans green beans, drained, juices reserved
3 slices bacon, chopped
1 cup onion, chopped
1 Tbsp flour
1/4 cup apple cider vinegar, less if you don't like it real tart
(start with 2 Tbsp and add more to taste. My mother used white
vinegar but watch how much you use)
2 Tbsp sugar
1 tsp salt
1/4 tsp pepper

Cook bacon in a medium skillet over med/hi heat until well browned.
Add onion and cook until translucent. Stir in flour and cook 2
minutes more.

Pour vinegar and 3/4 cup of the green bean liquid into the pan. Add
sugar, salt and pepper, stir to combine. Bring to a boil, reduce to a
simmer and stir in the green beans. Cook on low until beans are
heated through.

B-man

[b-man]

Hints for Cooking Dry Beans and other Legumes


• Storing: Always store beans in a dry place in a container with a secure lid to keep mice and bugs out. Any plastic containers should be of FDA approved (food grade) plastic to keep the beans from leaching harmful chemicals from the plastic. (Never store food in garbage bags. If it is not advertised as food grade, it probably isn't.) Beans become hard as they age. Beans stored for more than three years should be replaced.

• Presoaking: Rinse and pick over the beans or peas to remove foreign matter such as stones. Soak in water, three or four cups of water for each cup of beans, for eight hours. If the weather is warm, refrigerate while soaking to avoid fermentation.

• Cooking: Add one tablespoon of oil for each cup of beans and up to one teaspoon of salt for each cup. Bring the water to a boil then reduce the heat. Continue cooking on low heat for 1 1/2 to 2 1/2 hours or until done. Check occasionally and add water as needed.

• Doneness: Beans are done when the skins will easily slip off or when the beans are soft enough that you can mash them against the roof of your mouth with your tongue.

• Freezing: Beans freeze well. If you cook extra, you can freeze them in airtight containers.

• Refried beans: In a hot, oiled skillet, mash the beans and stir them in the bean liquid. Cook until hot.

B-man

[b-man]

Baked Beans

2 (16 oz cans ) Pork & Beans....well drained.
3/4 cup thick barbecue sauce ( I use Masterpiece )
1/2 cup packed brown sugar
1 green tart apple ( Granny Smith is good ) peeled, cored, & chopped.
1/2 small onion chopped
2 TBSP golden raisins ( I use a bit more cause I like them ).
1/3 cup DR. PEPPER soda ( no diet, please ).
3 strips of bacon cut in half

Preheat oven to 350 F
.
In 1 1/2 qt. casserole combine well the drained beans, barbecue sauce, brown sugar, apple, onions, and raisins. Gently swirl in the soda.
Attange bacon strips over top.

Bake un-covered for about an hour.

B-man

[b-man]

"Crockpot Baked Beans" recipe

1 lb Ground Round
Salt
Pepper
Chili Powder
1 Lg Can Baked Beans
1 Lg Can Chili Hot Beans
1/2 Cup Brown Sugar

Brown the Ground Beef -- season with salt, pepper and Chili Powder to taste.

While browning the ground beef, empty both Baked Beans and Chili Beans into crockpot. Add browned ground beef to the crockpot and heat on Low for an hour or so. When the beans start to bubble, add the brown sugar and stir. Heat up for a little while longer to let the flavors come together -- then let your family and friends dish up -- and ENJOY!

B-man

[b-man]

Barbecue Green Beans
4 slices bacon, finely cut
¼ cup onion, chopped
½ cup catsup
1 tablespoon Worcestershire sauce
¼ cup brown sugar
1 quart green beans, drained

Brown bacon and onion in skillet; add catsup, brown sugar and
Worcestershire sauce. Simmer 2 minutes. Place beans in casserole;
pour bacon mixture over top. DO NOT STIR! Bake at 350ºF for 20
minutes or until mixture is warm. I have made this 3 to 5 hours
before and put in the crock pot and let it cook on low until ready to
serve. This will serve 6 to 10.

B-man

[b-man]

Smokin!! Baked Beans


Yield: 12 servings

Ingredients:

1 lb. bacon
1 large onion, chopped
1 med. green bell pepper, chopped
5 16 oz. cans pork and beans, drained
1 14 oz. bottle ketchup
2 1/2 c. firmly packed brown sugar
1/4 t. mustard
1/4 c. Worcestershire sauce
2 t. Liquid Smoke seasoning
2 t. cinnamon
Tabasco sauce to taste

Preheat oven to 300.

Fry bacon in large skillet til crispy. Drain on paper towels and set aside. In the same skillet sauté the onions and bell pepper til light golden and tender. Drain excess bacon grease and add all the remaining ingredients. except the beans. Add the beans to a large baking dish and then add the skillet ingredients mixing everything together well.

Bake for 2 hours.

B-man

[b-man]

Green Beans North by Northwest

4 cups fresh stringbeans
1/4 cups hazelnuts, raw
1/4 cup blue cheese, crumbled

Snap off ends from green beans and wash well.
Toast hazelnuts in toaster oven (or oven at 350 degrees)for about 5 minutes, or until skins are dark brown. Cool. Remove skins by rolling nuts them between your palms until they (the nut skins) have fallen off. Discard skins. Chop nuts coarsely and combine with blue cheese in a small bowl.

Bring two cups of water to a boil in a medium-sized saucepan. Add beans. Reduce heat and cook (covered) for about 7 minutes, until beans are bright green. Remove from heat and drain.

Place beans in a serving dish. Sprinkle with cheese and nut mixture. Serve immediately.

B-man

[b-man]

Boston Baked Beans


Makes 20 side dish servings
(Ideal slow cooker size: 4-5-quart)

1 cup raisins
2 small onions, diced
2 tart apples, unpeeled, diced
1 cup chili sauce
1 cup chopped extra-lean, reduced-sodium ham
1 lb. 15-oz. can baked beans
2 141/2-oz. cans baked beans, no-added-salt
3 tsp. dry mustard
1/2 cup sweet pickle relish

1. Mix together all ingredients.

2. Cover. Cook on Low 6-8 hours.



B-man

[b-man]

Crockpot Beans


8 Servings (about 1 cup each)

This is a trouble-free method of making beans from scratch that doesn't require soaking the beans overnight. You can, however, shorten the cooking time somewhat by boiling the beans in a generous amount of water in a separate pot for 2 minutes, turning off the heat and letting the beans soak for one hour. Drain the beans, add them to the crockpot with fresh water and cook according to the recipe.

Ingredients
1 lb dried beans, like pinto or navy
1 onion, chopped
1 clove garlic, chopped
1 bay leaf
salt and pepper to taste

Pick through the beans to remove any stones. Rinse the beans in a colander under running water. Put the beans, onion, garlic and bay leaf in a crockpot. Fill the crockpot with water to within 1 inch of the top. Cook the beans on high heat for about 8 hours. Add salt and pepper to taste before serving.

B-man

[b-man]

Baked Beans

4 sm. cans pork and beans
1/2 c. ketchup
2 tsp. mustard
1/4 c. onions
1/4 c. maple syrup
5 slices bacon, cut in half

Mix all together except bacon. Put bacon on top. Bake 2-1/2 hours at
350 degrees.

B-man

[b-man]

Badazz Baked Beans, Beef and Bacon

Ingredients:

1/2 lb bacon, diced
1 small onion, chopped
1 lb ground round, browned (poetry in motion, eh?)
2 (16 ounces) cans pork and beans
1/2 cup molasses
1/2 cup ketchup
1/2 teaspoon dry mustard
1 dash Worcestershire sauce
salt

yield; 6-8 servings
1 hour 25 minutes total (approx.) ... 10 mins prep

Fry the bacon until crisp.
Remove from the pan and sauté the onion and ground beef in the bacon drippings; drain if there is too much liquid.

Combine all ingredients and place in a casserole dish.
Bake uncovered in a 350°F oven for 45 minutes.

B-man

[b-man]

Baked Beans Don't Get Any Better Than This


Ingredients:

2 (30 ounces) cans pork and beans
1 (15 ounces) can butter beans, drained
2 cans tomato soup
1 lb ground beef
1/2-1 lb bacon
2 medium onions, chopped
1 cup brown sugar

yield: 6-8 servings
1 hour 30 minutes total (approx.) ... 30 mins prep

Fry bacon.
Remove from pan and set aside.
When cooled, break up into small pieces.
In the bacon grease, cook ground beef and onions until beef is no longer pink. Mix all the ingredients together, stir well.
Pour in a 9 x 13 baking dish.

Bake at 350 for about 1 hour.
(You can use either all baked beans, all butter beans, or a combination).
These are sweet baked beans. You may cut back or eliminate the brown sugar according to your tastes.

B-man

[b-man]

Green Beans and Mushrooms


1 can French cut green beans drained
4 oz fresh button mushrooms sliced up
2 Tbls water
2 Tbls soy sauce ( I use lower sodium soy sauce)
pepper to taste

Put drained green beans in sauté pan with water and sliced mushrooms. Add soy sauce (can add more or less according to taste) and pepper and cook on medium high till most liquid gone. Put into bowl and serve.

B-man

[b-man]

Hawaiian Baked Beans

Makes 6 - 8 servings

Ingredietns:

1 1/2 cups crushed, drained pineapple
1 Tblsp. catsup
2 Tblsps. onion, chopped fine
1 tsp. prepared mustard
2 Tblsps. brown sugar
2 - 15.5 oz cans baked beans (or pork and beans) undrained
8 - 10 (1 pound pkg) franks, sliced in pieces

Drain pineapple well. Combine pineapple with remaining ingredients in a 2 qt. casserole dish. Bake in preheated oven @ 350 degrees F for 1 hour.

B-man

[b-man]

Old-Fashioned Baked Beans


Ingredients:

2 cups navy beans
1/2 pound bacon
1 onion, finely diced
3 tablespoons molasses
2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same
water until tender, approximately 1 to 2 hours. Drain and reserve
the liquid.

Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or
casserole dish by placing a portion of the beans in the bottom of
dish, and layering them with bacon and onion.

In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup,
Worcestershire sauce and brown sugar. Bring the mixture to a boil and
pour over beans. Pour in just enough of the reserved bean water to
cover the beans. Cover the dish with a lid or aluminum foil.

Bake for 3 to 4 hours in the preheated oven, until beans are tender.
Remove the lid about halfway through cooking, and add more liquid if
necessary to prevent the beans from getting too dry.

B-man

[b-man]

Green Beans Amandine

Makes 8 Servings

Ingredients:


1-1/2 pounds fresh green beans cut into 1-inch pieces (6 cups)
3 teaspoons lemon juice
2 teaspoons margarine, melted
1/4 cup sliced almonds

Cook fresh green beans in a saucepan, covered, in a small amount of
boiling water for 12 to 15 minutes or until crisp-tender. Drain well.

Meanwhile, stir together lemon juice and melted margarine in a small
bowl. Toast almonds in a small skillet over medium heat until golden,
5 to 7 minutes, stirring constantly. Pour lemon mixture over green
beans; toss to coat. Gently stir in toasted almonds.

Serve immediately.

B-man

[b-man]

Green Beans with Sunflower Seeds
This recipe is deliberately simple, letting the fresh taste of tender green beans shine through. Sunflower seeds add an unexpected and delightful nutty flavor and crunch.

Number of Servings: 6

Ingredients:

fresh green beans --- 1 lb
chopped onion 1/4 cup ---
clove garlic, minced 2 ea ---
salt 1/2 tsp ---
fresh ground black pepper 1/8 tsp ---
crushed red pepper flakes 1 pinch ---
sunflower seeds, shelled 2 Tbsp ---
chopped fresh oregano 1 tsp ---

1 Snap the ends off the beans. If they are very young, leave the beans whole; if large, break the beans into 2-inch lengths. Place the beans in a saucepan; add 1 cup of water and the onion, garlic, salt and pepper.

2 Cover and bring to a boil; reduce the heat to a simmer, and cook about 8 minutes, until the beans are crisp-tender; drain.

3 Sprinkle the sunflowers seeds and oregano over the bean. Toss lightly to mix.



B-man

[b-man]

AMISH STYLE BAKED BEANS

1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 sm. onions, chopped
1 c. brown sugar
1 c. catsup
1 tsp. prepared mustard

Drain kidney and butter beans. Mix beans together. Fry bacon, but
don't brown it. Put beans, bacon and onions in casserole. Add sugar,
catsup and mustard. Mix well and bake at 350 degrees for 1 hour.

B-man

[b-man]

Green Beans Sauté

In this dish, green beans and onions are lightly sautéed in just 1 tablespoon of oil.

Yield: 4 servings
Serving Size: 1/4 cup

1 lb fresh or frozen green beans, cut in 1-inch pieces
1 tbsp vegetable oil
1 large yellow onion, halved lengthwise, thinly sliced
1/2 tsp salt
1/8 tsp black pepper
1 tbsp fresh parsley, minced

1. If using fresh green beans, cook in boiling water for 10 to 12 minutes or steam for 2 to 3 minutes until barely fork tender. Drain well. If using frozen green beans, thaw first.

2. Heat oil in large skillet. Sauté onion until golden.

3. Stir in green beans, salt, and pepper. Heat through.

4. Before serving, toss with parsley.

B-man

[b-man]

Chinese Green Beans


Yield: serves 4-6


1 lb. fresh green beans
2 green onions, chopped with greens
2 cloves of garlic, minced
6 thin slices of fresh ginger
3 Tbs. sesame oil
1 tsp. brown sugar
1/2 tsp. salt
2 Tbs. soy sauce
1/4 cup water

Cook the green beans in boiling water (to cover), 3 to 4 minutes.
Drain and plunge into cold water to stop the cooking process. Drain
on paper towels. Cook green onions, garlic and gingerroot in hot
sesame oil in a skillet 1 minute, stirring constantly. Add sugar,
salt and soy sauce. Cook until sugar dissolves, stirring constantly.
Add the green beans and water, reduce heat to medium and stir-fry for
3 minutes. Best if served immediately.

B-man

[b-man]

New Orleans Red Beans

This vegetarian dish is virtually fat-free and entirely delicious.

Yield: 8 servings
Serving size: 1 1/4 cup

1 lb dry red beans
2 qt water
1 1/2 cups onion, chopped
1 cup celery, chopped
4 bay leaves
1 cup green peppers, chopped
3 tbsp garlic, chopped
3 tbsp parsley, chopped
2 tsp dried thyme, crushed
1 tsp salt
1 tsp black pepper

1. Pick through beans to remove bad ones. Rinse beans thoroughly.

2. In large pot, combine beans, water, onion, celery, and bay leaves. Bring to boil. Reduce heat, cover, and cook over low heat for about 1 1/2 hours or until beans are tender. Stir. Mash beans against side of pan.

3. Add green pepper, garlic, parsley, thyme, salt, and black pepper. Cook uncovered over low heat until creamy, about 30 minutes. Remove bay leaves.

4. Serve with hot cooked brown rice, if desired.

B-man

[b-man]

Killer baked beans...

Ingredients:

4 cans pork and beans
3/4 cup brown sugar
1 onion, chopped up
3-4 pieces bacon
2 tablespoons Worcestershire sauce (or just a good dose)
1 tablespoon prepared mustard (I use Kraft)
1 cup barbecue sauce (whatever is your favorite!!)
1 teaspoon liquid smoke (more or less up to you I just shake the bottle (hehehe)

Yield; 5 servings
1 hour 20 minutes total (approx.) ... 20 mins prep

Mix all together except the bacon, in which you put on top when your finished mixing all the other stuff.

Bake at 350 for a hour or so!

B-man

[b-man]

Better Than Best Baked Beans!

Don't let the large can of bean size scare you. The recipe as posted is for a large gathering such as a BBQ or picnic, however, this recipe is easily halved, quartered, doubled or even tripled!

Ingredients:

1 lb bacon
2 large onions, chopped
1 (110 ounces) can baked beans (large institutional size from Costco or Sam's Club)
1/4 cup ketchup (more or less to taste)
2 cups chunky salsa (mild, medium or hot to taste - I use hot)
1/4 cup brown sugar (or to taste)
1 tablespoon ground cumin (to taste - I free sprinkle it and add more to taste as it slo cooks)

Yield: 20 servings
4 hours 30 minutes total (approx.) ... 30 mins prep

Fry bacon in frying pan. (I cut into bite sized pieces with scissors before frying).
As bacon fries, chop onions.
When bacon is finished, remove from pan,drain and wrap in paper towels to absorb grease.

Saute onions in bacon fat til translucent.
Pour into strainer, but not necessary to rinse or pat with paper towel.
For me, straining is enough.

Pour canned beans into 6 Qt Crockpot.
Stir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing very well. Stir often.

Cook on low for several hours well ahead of serving as it tastes even better the longer you allow the flavors to blend together.
If I'm making them for a party, I make them early morning for that night or even the night before, cooking overnight in the crockpot.

They will stay hot for a long time and you can just turn the crockpot back on a couple hours before serving.
I taste them often as they're cooking and add more salsa and/or cumin to taste. We like to taste the cumin, but if you don't that's ok.

Freezes VERY well and you can reheat in microwave or in crockpot once thawed.

Leftovers are great the next day!

B-man

[b-man]

Green Beans with Roasted-Onion Vinaigrette

Yield: 8 servings

Ingredients:

2 red onions, peeled (about 1 lb.)
4 tsp. olive oil, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 sprigs fresh thyme
1 Tbsp. chopped fresh dill
3 Tbsp. Champagne vinegar or white wine vinegar
1 Tbsp. stone-ground mustard
2 lb. green beans, trimmed, steamed and chilled

1. Preheat oven to 400 degrees.

2. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil.

3. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions for one hour or until tender. Cool to room temperature. Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar and mustard in a small bowl.

4. Toss the beans with the vinaigrette.

B-man

[mak]

* Exported from MasterCook *

Black and White Bean Soup

Recipe By :Chef: Paul Fannin
Serving Size : 6 Preparation Time :0:00
Categories : FoodGeeks.com Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried black beans -- washed and picked over
1 cup dried white beans -- washed and picked over
8 cups water
4 slices bacon -- coarsely chopped
2 large onions -- diced
2 carrots -- peeled, and diced
2 cloves garlic -- minced
1 teaspoon coarse salt
1 large tomato -- diced
2 bay leaves
2 canned chipotle chiles
6 cups vegetable stock
1 lime -- halved
1/2 cup Madeira wine

Place the black beans in a medium saucepan with 4 cups of the water and bring to a boil. Place the white beans in another medium saucepan with remaining 4 cups of water and bring to a boil. Reduce heat to low, cover and cook until both pots of beans are soft, about 1 hour. Remove from the heat.

In another large saucepan, sauté 2 slices of the bacon over medium heat until crispy. Remove bacon, saving grease in pan. Add 1/2 of the diced onions and all of the carrots and cook over medium low heat until onions are lightly browned, about 15 minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt, stirring constantly, until the garlic aroma is released, 12 minutes. Stir in the black beans and their liquid, along with the tomato, 1 bay leaf and 1 chipotle chile. Pour in 3 cups of the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, an additional 30 minutes.

Repeat the entire procedure with the white beans, using the remaining bacon, onion, garlic, salt, bay leaf, chipotle chile and stock.

Remove bay leaves and transfer black bean mixture to a blender in batches and purée until smooth, pulsing the machine on and off until it begins to liquefy. (Be sure to leave space for the air to escape). Return to a clean saucepan. Rinse out blender and repeat with white bean mixture.

Reheat soups over low heat, squeeze half of a lime into each and 1/4 cup of Madeira into saucepans and stir to blend. Adjust seasoning.

Using two ladles, carefully ladle the two soups side by side into one bowl, so that half is black and half is white. Garnish with Tomatillo Salsa.

(servings: 4 to 6)

Source:
"foodgeeks.com"
S(Internet Address):
"http://foodgeeks.com"

[mak]

* Exported from MasterCook *

Easy chile

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Pasta/Barley

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1 medium onion -- chopped
1 medium green pepper -- chopped
1 can red kidney beans -- with juice
8 ounces tomato sauce
1/2 can water
1 1/2 teaspoons chili powder
1 cup elbow macaroni -- uncooked
1/2 teaspoon salt


In a large kettle, brown the ground beef and onion; add the remaining
ingredients and cook at a simmer, covered, until green pepper and macaroni are
tender. Stir frequently so it doesn't stick. Add more water if needed. Serve
with garlic bread and a salad.

[GG]

Bacon Bean Wraps

1 lb bacon
2 cups whole green beans
1 cup brown sugar
1 tsp soy sauce
1 tsp garlic salt
1/2 cup butter, melted

Drain green beans. Wrap four or five beans in bacon. Place in casserole dish. Combine sugar, soy sauce, garlic salt, and butter in bowl. Pour mix over bean wraps. Bake @350 degrees for 30 mins. or until bacon is done. Turn over bundles once to cook the bacon evenly.

[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

[skyEyz_7]

Penne With Spinach And Beans

8 ounces uncooked penne pasta
1 large onion, chopped
6-ounces portobello mushroom caps, sliced
2 tablespoons olive oil
3 cloves garlic, minced
6 ounces spinach, about 4 cups
1 cup chicken broth
1 (15-ounce) can great Northern beans, rinsed and drained
2 sprigs fresh thyme, leaves picked
1/2 cup grated Parmesan cheese
Coarse salt and freshly ground black pepper

1. Cook pasta according to package directions, place in large bowl, set aside
2. Heat oil in a large sauté pan over medium heat
3. Add onion and mushrooms and cook, stirring frequently, until onions are translucent, about 7 minutes
4. Add garlic and cook 1 minute
5. Add spinach and chicken broth
6. Cook until spinach is wilted and tender, about 10 minutes
7. Add beans, and cook 1 minute
8. Season with salt and pepper
9. Add bean mixture and thyme to pasta and toss
10.Sprinkle with cheese

[skyEyz_7]

BEAN AND BEEF PIE

1 pound lean ground beef

2 garlic cloves, minced

1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted

1 jar (16 ounces) thick and chunky picante sauce, divided

1/4 cup cornstarch

1 tsp. parsley

1 tsp. paprika

1 tsp. salt

1/4 tsp. pepper

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (2-1/4 ounces) sliced ripe black olives, drained, divided

2 cups (8 ounces) shredded Cheddar cheese, divided

1/2 cup sliced green onions, divided

Pastry for double-crust pie (9 inch)

1 cup (8 ounces) sour cream

.

1 In a skillet, cook beef and garlic until beef is browned; drain.

2. In a large bowl, combine soup, 1 cup picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, half of the olives, 1-1/4 cups cheese, onions and the beef mixture.

3. Line deep-dish pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.

4. Bake at 425º for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, and remaning picante sauce, cheese and olives. Yield: 8 servings.

[Anonymous]

* Exported from MasterCook *

Cowboy Beans

Recipe By :Created by McCormick
Serving Size : 8 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans pinto beans - (15 oz ea) -- drained
1 can whole tomatoes - (14 1/2 oz) -- broken up
1 tablespoon Instant Minced Onion
1 tablespoon Chili Powder
1/2 teaspoon Hot Shot! Black & Red
Pepper Blend
4 slices bacon -- chopped

In a 2-quart casserole, combine all ingredients; mix well. Bake, uncovered, in 375 degree oven 40 minutes.

This recipe yields 8 servings.

[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.

[mak]

* Exported from MasterCook *

Salad With Warm Green Beans And Walnuts

Recipe By :Martha Rose Shulman
Serving Size : 4 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Mixed winter lettuces -- * see note
12 sprigs Fresh chervil
(or 1 tablespoon chopped fresh parsley)
2 tablespoons Chopped fresh chives
1 teaspoon Salt
1/2 pound Green beans -- trimmed
1/2 cup Coarsely chopped walnuts
Radishes -- for garnish
=== DRESSING ===
3 tablespoons Balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 small Garlic clove -- minced or pressed
1/4 teaspoon Dried tarragon
Salt -- to taste
Black pepper, freshly ground -- to taste
6 tablespoons Sunflower or olive oil
(or a combination of the two)
3 tablespoons Walnut oil

* Note: Lettuces, such as red chicory or radicchio, curly endive, arugula, and watercress.

Wash, dry, and toss together the lettuces, chervil or parsley, and chives.
To make the dressing, stir together the vinegar, mustard, garlic, tarragon, salt, and freshly ground pepper. Whisk in the oils and mix well.
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt and blanch the beans for 1 to 2 minutes. Drain the beans and rinse briefly with cold water. Place in a bowl.
Just before serving, toss the lettuce mixture with 1/3 of the dressing. Heat the remaining dressing in a saucepan and add the nuts. Stir together, and when the nuts are heated through, toss with the green beans. Place the dressed greens on individual plates and top with the warmed dressed beans and walnuts. Garnish with radishes and serve at once.
To prepare ahead of time: The lettuces can be washed and dried thoroughly a day in advance and refrigerated in plastic bags.
The beans can be trimmed and blanched a day in advance. Reheat at the last minute by dumping them into boiling water for a couple of seconds. Drain and toss in the hot salad dressing with the nuts, as instructed in the recipe.
The dressing can be made a few hours before serving and held in or out of the refrigerator. This recipe provides 4 to 6 servings.

Comments: This is a wonderful winter salad with its warm green beans and slightly sweet and nutty dressing. The dressing contrasts beautifully with the bitter lettuces.

[molinasmom]

Here is my recipe for "Ranch Beans"

1lb. ground chuck, cooked & drained
1/2 lb. bacon, 1" pcs., cooked & drained
1 medium onion,chopped,cook w/ the bacon
2 cans pork & beans
1 can dark kidney beans,drained
1 can butter beans,drained
1 can diced tomatoes
1 T. dijon mustard
1 T. worcestershire sauce
1/3 c. brown sugar

Mix all together & put into 2 1/2 qt. casserole dish. Cover & bake at 375 degrees for 40 min. Uncover,stir & bake 20-30 min. longer.

"Beans are nature's way of saying," open a window!!!"
Sorry, but I bet you smiled!!!

[Mary Ann]

Crazy Beans


I have made this recipe for many years, and everytime I take it someplace new, I am asked for the recipe.

1 1/2 pounds hamburg
1 lb. bacon
1 onion, chopped
1 cup celery, chopped

Brown above ingredients together, then add:

1 can butter beans, drained
1 can red kidney beans, drained
1 can pork and beans
1/4 cup sugar
1/4 cup brown sugar
1 cup ketchup

Stir all together and cook for 1 hour.