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* Exported from MasterCook *
Arizona Chuck Wagon Beans
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Soups & Stews
Beans
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried navy or pinto beans
6 cups
water
1/4 pound
salt pork -- diced
1 large
onion -- chopped
1 clove
garlic -- minced
1 large
green bell pepper -- chopped
1 1/2 pounds
chuck steak -- cubed
1 1/2 teaspoons salt --
or to taste
1/2 teaspoon
oregano -- crumbled
1/4 teaspoon
red pepper
1/4 teaspoon
ground cumin
8 ounces
tomato sauce
Pick over beans and rinse well. Combine beans and water in a large
kettle. Bring to boiling; cover; cook 2 minutes. Remove from
heat and let stand 1 hour then pour into slow cooker. Brown salt
pork in a large skillet; remove with a slotted spoon to cooker; saute
onion, garlic and green pepper in pan drippings; remove with slotted
spoon to cooker. Brown beef, a few pieces at a time in pan
drippings; remove to cooker with slotted spoon; stir in salt, oregano,
red pepper, cumin and tomato sauce. Add more water, if necessary
to bring liquid level above beans. Cook on low for 10 hours or on
high for 6 hours, or until beans are tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Austin Baked Beans
Recipe By : USA Cookbook by Sheila Lukins
Serving Size : 8 Preparation Time :0:20
Categories : Vegetables & Side Dishes
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
navy beans or small white beans
1 6 ounce
sla bacon -- cut into 1/2" cubes
1 large
onion -- peeled and chopped
1 medium
green bell pepper stemmed, seeded and -- cut into 1/4" cubes
1 medium
red bell pepper stemmed, seeded and -- cut into 1/4" cubes
1 28 oz can
tomatoes, juices reserved -- coarsely chopped
1/2 pound
honey-baked ham -- cut into 1/4" cubes
1
smoked pork chop* -- cut into 1/4" cubes
1 cup
ketchup
3/4 cup
firmly packed brown sugar
1/4 cup
honey
1/4 cup
dark molasses
1 tablespoon
Worcestershire sauce
1 teaspoon
dry mustard
2
Granny Smith apples, peeled, cored and -- cut into 1" cubes
salt -- to taste
*or, increase honey baked ham to 1 pound.
Place beans in a large, heavy pot, add water to cover by 2 inches and
soak overnight. Or, quick-soak by bringing them to a boil over medium-high
heat, cover and let stand for 1 hour. Drain and rinse several times.
Place soaked or quick-soaked beans back in the pot and add water to
cover by 2 inches. Bring to a boil until just tender but not mushy,
about 45 minutes. While cooking, skim off any foam that rises to
the top. Drain and set aside.
Preheat oven to 350°F. Place bacon in a heavy oven-proof pot.
Cook over low heat until fat is just rendered, about 5 to 6 minutes (do
not brown). Remove bacon bits with a slotted spoon and set aside.
Add onion to the pot and cook until wilted, 10 minutes. Add peppers
and cook, stirring, 5 minutes more. Add beans, reserved bacon and
the chopped tomatoes. Then add the remaining ingredients except the
reserved tomato juice, apples and salt. Fold together and cover;
bake for 2 hours. Add the apples and 1/2 cup of the reserved tomato juice
and bake, uncovered, until thick and fragrant, about 2 hours. Season
with salt and serve hot and bubbly.
- - - - - - - - - - - - - - - - - -
NOTES : Reprinted in the Sacramento Bee 7/2/97. This appears to
be a good candidate for cooking in a crockpot.
* Exported from MasterCook *
Baked Bean Cassoulet
Recipe By : NAWK/Internet
Serving Size : 7 Preparation Time :13:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried red or kidney beans
6 cups
water
1 medium
onion -- chopped
1/4 cup
molasses
1 15 oz can
tomato sauce
1 teaspoon
salt
1/4 teaspoon
dry mustard
1/8 teaspoon
pepper
1 tablespoon
Worcestershire sauce
1 12 oz pkg
smoked sausage links -- cut into 1" slices
In slow-cooking pot, soak beans in water overnight. Cover and
cook on high for 2 to 3 hours or until tender. Drain, saving liquid.
Combine 1 cup of liquid with onion, molasses, tomato sauce, salt, mustard,
pepper, and Worcestershire sauce. Mix with drained beans in
slow-cooking pot. Cover and cook on low for 10 to 12 hours.
Add sausage the last hour of cooking.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Baked Beans
Recipe By : Taste of Home
Serving Size : 4 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 quart
cooked brown beans -- drained, rinsed
3/4 cup
catsup
2 Tablespoons
prepared mustard
1 small
chopped onion
2 Tablespoons
chopped green chilies
1/4 cup
light molasses
Combine all ingredients in bean pot or 1 3/4 quart casserole.
Bake at 350,
covered, for 1 hour. (Can prepare in microwave on HIGH for 20
minutes.)
Yield 4-6 servings.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Baked Beans For Crockpot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
(16 oz) pork and beans with sauce
1/3 cup
brown sugar
1 teaspoon
prepared mustard
1 teaspoon
dry minced ionion
2 slices
bacon -- fried crisp and
-- crumbled
1/4 cup
ketchup
Pour beans into crock. Add remining ingredients and stir to blend. Cover
and cook 4-8 hours.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Baked Beans For The Crockpot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried small white beans -- rinsed
4 1/2 cups
water
1/3 cup
molasses
1/4 cup
brown sugar
1
onion -- chopped
1/4 pound
salt pork -- cut into 1" cubes
1 tablespoon
dijon mustard
1/2 teaspoon
salt
In crock pot, combine all ingredients. Cover and cook on low 13 to 14 hrs. , stirring occasionally, if possible. 6 to 8 servings.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Baked Beans In A Crock Pot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
yellow eye beans
2 tablespoons
sugar
1 tablespoon
salt
1/4 teaspoon
ginger
1/4 teaspoon
dry mustard
1 teaspoon
thyme
1/4 cup
molasses
1 small
onion
2 tablespoons
margarine
Pick over 1 pound beans. Cover with cold water and soak overnight. In
a. m. bring to boil. Simmer until the husks curl when you blow on them.
Rinse with hot water. Put 1/2 the beans into pot. Cut 1/2 onion over them
and dots of 1 tablespoon oleo. Repeat with second half. In a measuring
cup put dry ingredients and mix. Add molasses to 1/2 cup mark. Add hot
water to top and mix. Pour over beans. Add more hot water to rinse out
cup and barely cover beans. Cook all day in crock pot. Remove cover the
last hour to cook down or cool and reheat. Can double recipe for 4 quart
crock and freeze left overs.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Barbecued Bean Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Great Northern beans, soaked
2 ts
Salt
1 md
Onion, chopped
1/8 t
Ground pepper
2 lb
Beef short ribs
6 c
Water
3/4 c
Barbecue sauce
Place alI ingredients in CROCK-POT except barbecue sauce Cover
and cook on
Low 10 to 16 hours. Before serving, remove short ribs and cut
meat from
bones. Return meat to CROCK-POT. Stir in barbecue sauce before
serving From
Rival Crock-Pot cookbook, date unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Barbecued Beef & Beans
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
beef stew meat -- cut into 1" cubes
salt and pepper
1 cup
smoke-flavored barbecue sauce
1 cup
beef bouillon
1 pound
cans dry lima beans -- drained
Sprinkle beef with salt and pepper. Place in slow-cooking pot with barbecue sauce and bouillon. Cover and cook on low for 4 to 6 hours. Add drained beans and cook on high 15 to 20 minutes. -
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 17, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
BASIC CROCKPOT BEANS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2
Onions, chopped
2
3 cloves garlic
1 lb
Dried beans, soaked 4 hours
Or over night
1
2 bay leaves
Water to cover.
Put in crockpot and cook about 4-6 hours on high or
overnight on low. Beans should be soft (small white
beans take longest, pinto beans shorter)
Add spices, veggies, etc. (see below) cook about
another hour.
Spices:, veggies, etc:
1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne
pepper, 1-2 Tbsp. soy sauce, a few chili peppers,
chopped, chopped green pepper, can chopped tomotoes,
some frozen corn. (Good with black beans) 1/2 tsp
liquid smoke tastes good added.
2) 1 tsp cumin, 1 can chopped green chilis, chopped
green pepper, 1 Tbsp soy sauce (good with white beans).
3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp
cayenne, 1/2 tsp dried mustard, (good with pinto or
black eyed peas)
Garbanzo beans I usually use as a substiute in chicken
recipes, so I'll freeze them with just the onions and
garlic. Frozen black eyed peas are also a good staple
to have on hand (for some reason that's the only
legume that comes frozen except for lima beans which I
don't like).
From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran).
Fatfree Digest [Volume 9 Issue 18] July 9, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Basil and Bean Soup
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :14:00
Categories : Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 pound
dried white kidney beans -- OR
great northern beans
1 pound
lean stewing meat -- cut in 1" cubes
2 small
zucchini (unpeeled) -- diced
2 medium
turnips -- peeled and diced
1 large
potato -- peeled and diced
2 stalks
celery -- sliced
2 medium
onions -- chopped
1 28 oz can
whole tomatoes
2 teaspoons
leaf basil
1/8 teaspoon
crushed red pepper
1 tablespoon
salt -- or to taste
2 tablespoons
olive oil
Completely soften beans. Combine all ingredients in crock pot;
add water to cover and mix well. Cover and cook on high setting for
3 hours, Then turn to low setting for 8 to 14 hours (or cook
entire time on high setting for 5 to 7 hours).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bean, Barley & Sausage Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
-----IOWA REC NEWS, MAY 1992-----
1 lb Kidney beans, dry 1 pk Smoked Polish sausage,sliced 7 c
Water 1 c
Barley 2 Garlic cloves; peeled 3 Bay leaves
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 crockpot. Stir. Cover and cook on high for
4 hours. Remove bay
leaves. Salt to taste when serving.
Sylvia's comments: I nuked the beans to fast-soak them,
and it worked
great. Even the kids liked this one! I used a fine-ground
wurst instead
of Polish sausage and cut it into bite-sized pieces before cooking.
I also
added some powdered beef stock to the water for cooking. Then
I packed the
soup into empty jars to take to work. It reheats great!
Also worked well
for a quick supper for the kids. Definitely a keeper. I might
add some
chopped browned onions next time, though.
Posted on Koinonia C.C.S. 06-14-92 by LEAPING LOTHARIOUS
MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
http://ourworld.compuserve.com/homepages/SylviaRN, moderator
of GT Cookbook
and FringeNet Lowfat & Luscious echoes Submitted By
SYLVIA.STEIGER@LUNATIC.COM (SYLVIA STEIGER) On
WED, 3 JAN 96 191500
~0600
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bean-Sausage Casserole C/P
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
5 cans
kidney beans -- 1 lb ea. drain
10
bacon strips -- diced
3 pounds
kielbasa -- sliced
1 1/2 cups
onions -- chopped
3
chicken bou'ln cubes -- crush
1/4 teaspoon
pepper
2 cups
dry red wine
parsley -- chopped
Fry bacon bits until crisp; discard fat. Combine all ingredients, except parsley, in removable liner. Place liner in base. Cover and cook on low 8-10 hours, high 5 hours or auto 6 hours. Garnish with parsley.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beans And Barley
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
onion -- chopped
1
carrot -- chopped
1 cup
navy beans -- soaked
1/2 teaspoon
prepared mustard
1/2 cup
split peas -- dried
1/4 cup
pearl barley
1/2 cup
mushrooms -- chopped
1 cup
pinto beans -- uncooked
4 cups
vegetable broth
3 tablespoons
parsley -- minced
1/4 cup
lentils -- dried
tabasco sauce -- to taste
Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 tablespoon of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beans And Grains <R T>
Recipe By : Reggie Dwork reggie@reggie.com
Serving Size : 10 Preparation Time :10:00
Categories : Low Fat
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 c
navy beans
1 c
millet
1 c
bulgur
water -- to cover
1/2 tsp
rosemary -- to taste
1/2 tsp
oregano -- to taste
1/2 tsp
thyme -- to taste
1 tbsp
garlic powder -- to taste
2
bay leaves
1 1/2 c
barley
Cook navy beans, barley and spices in crockpot till almost done. Add millet and bulgar. Cook about 2 more hrs. Serve.
NOTES : Can vary the beans, grains and spices to your preference. Can add more water to make this into more of a soup. Cal 428.8 Fat 2 g Carbs 82.4 g Protein 23.9 g Sodium 18 mg Dietary Fiber 27.8 g CFF 4%
From the recipe files of Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beans With Tuna
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish & Seafood
Beans
Seafood
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/3 Cup
olive oil
1 Clove
garlic -- crushed
1 Pound
small white beans -- soaked overnight
-- and drained
2 Cups
chopped tomatoes
2 6 1/2 oz Can white
tuna in water -- drained and chunked
2 Sprigs
basil -- finely chopped
salt and pepper -- to taste
Saute garlic in oil until brown; discard garlic. Combine oil with beans
and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours. Turn
heat to low, cover and cook 8 hours. Add remaining ingredients, cover and
cook on high for 30 minutes.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beef With Black-Eyed Peas
Recipe By : "365 Easy One Dish Meals"
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
condensed bean with bacon soup
1
{4 oz.} can diced green chiles
1/2 cup
water
1 teaspoon
garlic powder
1 teaspoon
paprika
1
{9 oz.} pkg. frozen black-eyed peas -- slightly thawed
2
peeled and sliced carrots
1
sliced onion
1 1/2 pounds
boneless beef chuck roast -- trimmed of fat
Salt and pepper to taste
In a crockpot, combine soup, green chiles, water, garlic powder, paprika, black-eyed peas, carrots, and onion. Mix to blend well. Place roast down into mixture, covering top with some of it. Cover and cook on LOW setting for 10 hours. Stir in salt and pepper to taste. From: <IceTeaLuvr@aol.com> to the crockpot list
busted by Sara Horton, 9/9/98 http://saraskitchen.faithweb.com
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Beer Baked Beans
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables & Side Dishes
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry navy beans
1/2 pound
lean chorizo sausage
1 1/2 teaspoons salt, --
or to taste
3 tablespoons
brown sugar
1/2 teaspoon
dry mustard
4 tablespoons
molasses
2 tablespoons
ketchup
1 large
onion, -- sliced
1 12 oz can
beer -- of your choice
Sort, wash and drain beans, then cover with water and soak overnight.
Drain beans and put in crockpot.
Remove and discard outer casing from chorizo; chop chorizo. Add
to crockpot along with the remaining ingredients. Mix well.
If needed, add more beer to cover beans. Cover and cook on low
for 6-8 hours. Check occasionally to make sure liquid is adequate
and add more if necessary. You can use water, but the flavor will
be changed slightly.
- - - - - - - - - - - - - - - - - -
NOTES : This will freeze well if you made too much.
* Exported from MasterCook *
Best Baked Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6 slices
bacon -- crispy fried and
-- crumbled
2 cans
baked beans -- drained
1/2
chopped green pepper
1/2
chopped onion
1 1/2 teaspoons prepared
mustard
1/2 cup
ketchup
1/2 cup
hickory-smoke barbecue sauce
1/2 cup
brown sugar
Mix all ingredients in crockpot. Cover and cook on LOW setting for 8 to 12 hours. {Or on HIGH setting for 3-4 hours.}
By Terrastel/Jamie <listmoms@usa.net> on Aug 17, 1998, converted
by MC_Buster.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Black Bean and Veggie Chili
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
INGREDIENT
1 large
onion chopped
1 can
tomatoes -- (28 oz) if fresh
ones are not available
2/3 cup
salsa
2 t
ground cumin
basil
2 cups
black beans (don't have to defrost)
or...sigh..canned
green bell pepper -- chopped
red bell pepper -- chopped
2 cups
squash (I like yellow crookneck or
zucchini or whatever is cheapest
1 in
the store)
I never saute my onions since it adds fat and steps to the recipe.
Occasionally, if I feel like ie, I stick my chopped onions in the microwave
for 30 seconds to remove the volatile oils, which is why we saute
them,
but I can't say I have ever noticed a difference.
I toss everything in to the crock pot and forget about it. To
make larger
quantities, I use the biggest pot I have and cook it on the stove a
bit.
If I plan to freeze it, I under cook it somewhat, as the veggies get
very
limp and tired looking if they are completely cooked, then frozen then
reheated.
Beans have a funny way of absorbing liquid when they freeze, so I tend
to
toss in some extra salsa or tomato juice or V8 when I reheat it, which
I do
in the microwave.
can serve as a soup, or over brown rice, can top with cheese, more salsa,
sour cream, whatever.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Black Bean Chili With Beef
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Beans
Chili
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
cooked black beans
1 pound
stew beef -- cubed
3 tablespoons
bacon grease
1/4 cup
chopped onion
1/4 cup
chopped green peppers
1/2 cup
diced green chilies
3 tablespoons
tomato paste
3
beef bouillon cubes or beef base -- (up to 4)
1/4 teaspoon
ground cumin
1 teaspoon
minced garlic
1/2 teaspoon
salt and pepper
1 cup
shredded monterey jack or cheddar cheese
Brown stew beef in bacon grease with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.
busted by sooz
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 22, 1997.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Black Bean Soup
Recipe By : The Art of Cooking for the Diabetic
by Mary Abbott Hess
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Stews
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 slice
bacon
1/2 cup
chopped onion
1 cup
chopped celery
2 1/2 cups
black beans, cooked and drained
2 1/2 cups
water
1/2 teaspoon
ground cumin
1/2 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
Fry bacon over medium heat in small heavy in small heavy frying pan;
crumble bacon and set aside. Heat bacon drippings over medium heat;
saute onion and celery until tender, stirring occasionally. Puree
beans in blender or food processor fitted with steel blade stir into vegetables.
Mix in crumbled bacon and remaining ingredients, stirring occasionally
until soup is hot. Soup will thicken as it stands and can be thinned
with additional water. Serve hot.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Black Eyed Peas, Mexican Style
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried black-eyed peas
6 cups
water
1/4 pound
salt pork -- cut into thick
-- slices
1 clove
garlic -- minced
1 teaspoon
salt
1/4 teaspoon
pepper
1/4 teaspoon
oregano
In slow cooking pot, combine black-eyed peas with water. Soak overnight. Cook soaked beans in water on high for 2 1/2 hours or until tender, but not mushy. Turn control on low. Stir in salt pork, garlic, salt, pepper and oregano. Cover and cook on low 8-10 hours. Drain and serve.
P.S. I don't name the recipes, I just make 'em. Don't know what makes them "Mexican Style".
###Syd Kerr, So. California - NEW Food and Wine BB Addict###
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Bone Beans
Recipe By : Cynthia Ewer
Serving Size : 6 Preparation Time :0:20
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
leftover Ham Bone
1 pound
pinto beans -- dried
salt -- to taste
pepper -- to taste 2 each
freezer container, quart Rinse and sort pinto beans. Place in large
bowl and add water until beans are covered 3 inches deep. Soak overnight.
Next morning, place ham bone and soaked, drained beans in crock pot; add
water to cover. Cook on High for 6 to 8 hours, until beans are tender
and meat has separated from bone. Carefully remove ham bones and
fat, returning slivers of meat to beans; season to taste. To freeze:
place bone beans in freezer containers. Freeze. To prepare:
thaw beans completely before heating. Heat in saucepan over medium heat
until hot. Serve with cornbread and green salad!
- - - - - - - - - - - - - - - - - -
Serving Ideas : Cornbread sticks and green salad
* Exported from MasterCook *
Boston Baked Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Pound
Dry Great Northern Beans
Or Other Dry Beans*
1 Large
onion
1/2 Teaspoon
salt
1 Cup
molasses
1 Teaspoon
dry mustard
1 Teaspoon
worcestershire sauce
1 Cup
firmly packed brown sugar
1/4 Pound
bacon
* soaked overnight and drained
Place beans in large kettle. Cover with water, sprinkle with 1 tablespoon
baking soda. Bring to boil. Cook covered for 30 minutes or until beans
are just tender. Drain; reserve liquid. Combine salt, molasses, mustard,
Worcestershire sauce and brown sugar. Place 1/3 of beans in crock pot with
small amount of reserved liquid. Cover with 1/3 of molasses mixture. Place
3 slices of bacon on top. Place onion on top of this layer. Repeat layers;
add part of reserved liquid with each layer. Cover beans with liquid. Cook
on low and for 8 to 10 hours or until beans are tender.
busted by sooz
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Boston Baked Beans For 3 1/2 Qt. Crockpot
Recipe By : Kaycee - kcurr@cyberspace.com
Serving Size : 8 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
great northern beans
1
ham bones
from honey baked ham
1 medium
onion -- leave whole
2/3 cup
brown sugar
1/3 cup
molasses
2 teaspoons
dry mustard
3 teaspoons
salt
1/2 teaspoon
pepper
hot water
Soak the beans overnight. In the morning, parboil them for 10 minutes with a teaspoon of baking soda added to the water. OIL SIDES OF CROCKPOT. Rinse beans with cold water and drain. Place onion in the bottom of the crockpot. Add beans and ham bone. Mix remaining ingredients with hot water in an amount to sit 1" below the beans. Pour over the beans, and cover. Cook on high for 4 hours and remove ham bone. Remove ham pieces and dice, return to pot. (Ham will measure about 1-1.5 cups of meat). Cook for 3-4 more hours on low. Avoid excessive stirring during cooking, or the beans will get very sticky.
Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net>
on Nov 02, 1997.
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* Exported from MasterCook *
Bourbon Baked Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cans
(16 oz.) boston baked beans
3/4 teaspoon
dry mustard
1 cup
chili sauce
1 tablespoon
molasses
1/2 cup
good-quality bourbon
1/2 cup
strong coffee
1 can
(16 oz.) crushed pineapple -- drained
4 tablespoons
brown sugar
Combine all ingredients in crock pot; cover and cook on low setting 6 to 8 hours. A half hour before serving turn to high and remove cover to steam off excess liquid.
busted by sooz
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* Exported from MasterCook *
Brazilian Black Beans & Rice ( Original )
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds
Dried black turtle beans
1 large
Bell pepper (or 2 med.) -- diced
4 large
Onions -- diced
6 Cloves
garlic -- diced
3/4 cup
Celery -- diced
1/4 cup
Parsley -- minced
2 tablespoons
Oregano -- minced
2 tablespoons
Basil -- minced
2
bay leaves -- Pinch of ground clov
(2 to 3)
4
Bouillon cubes -- beef (or
2 tablespoons
Vinegar (reserve to add -- last)1 lb. bulk saus
1 pound
Pork -- such as boneless
-- style ribs or rolled
1 pound
Beef, stew beef chunks -- chuck
or leftover
roast
1/2 lb.
ham -- smoked or (1/2 to 1)
-- cubed
1/2 lb.
smoked link sausage -- or (1/2 to 1)
cut into bite size -- pieces
1 pound
Same cut into 2 to 3 inch -- links to serve on th
and pepper to taste
Preparation : "Feijoada Completa" Ingredients: Meats: Beans: Wash and
look for gravel then soak overnight in a bowl being sure beans are
well covered with water. For cooking use a large crock pot or soup pot,
cast iron preferable. First, brown bulk sausage in a skillet
and pour off excess grease. I have discovered a lean bulk sausage
that is great, much less grease and fat. Add other meats and stir
to brown. Add bell pepper, onion, garlic, celery, parsley, oregano,
basil, bay leaf, and clove. Salt and pepper moderately, taste after
cooking several hours and add more if needed. Add beans and
soak water and if necessary add more water to cover entire ingredients
by at least two inches. Stir in four bouillon cubes. Cover and cook
on crock pot high for three hours then turn to low for at least six
hours. If cooking in a stove top soup pot, bring to a LOW boil
for two hours then continue cooking on low simmer for six hours, stirring
every hour or two to keep from sticking on the bottom of the pot. I like
to use the crock pot and leave it cooking on low overnight. I stir it
about twice and sometimes find it necessary to add water. If it gets too
watery, take about 1/2 cup of beans and mash with a fork until pasty to
add back as a thickener. About an hour before serving stir in vinegar.
Serve beans and meat over rice. I have found brown rice to be quite
tasty but white rice is fine too. Serve in a soup bowl and top with
fresh chopped onion. The Brazilians top with farina or wheat germ.
Serve the extra sausage, which has been browned separately, on the side
for those who want extra meat. Compliment your main dish with a mixed green
salad consisting of everything but the kitchen sink and oil ===============
Reply 160 of Note 1 =================
Board: FOOD BB Topic: FOOD SOFTWARE Subject:
ZMM-TEXAS2-150+
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* Exported from MasterCook *
Brisket And Beans/Cp Or Pressure Cooker
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
3 lb Brisket 1 1/2 lb Green beans 6 Potato -- peel/quarter 1/4 ts Marjoram -- crumbled : Salt & pepper -- to taste
1- Wipe meat and place in large pot. Cover with about 2 cups water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hours. 2- In a dutch oven, simmer 2 to 2 1/2 hours before adding vegetables, then continue until potatoes are done. 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O minutes. Reduce pressure under cold water, open cooker, add vegetables, cover, bring to 15# pressure and cook 5 minutes, reduce pressure again. However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Do not thicken the natural gravy. It has a lovely flavor and should not be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or French dip hot sandwiches.
Recipe By :
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* Exported from MasterCook *
Buckshot Beans (Crockpot)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 c
Dried pinto beans -- washed
2 cl
Garlic -- minced
1/2 l
Smoked ham -- chopped
1/2 c
Chopped bell pepper
2 ts
Brown sugar
1/4 t
Oregano
1 lg
Onion -- chopped
1
Bay leaf
2 c
Canned chopped tomatoes
2 ts
Chili powder
1/2 t
Dry mustard
Cover beans with water and
let soak overnight. Drain beans,
discarding soaking water. In crock pot, cover beans with
fresh water and
add remaining ingredients. Cook on LOW
for 6-8 hours, until beans are
tender. Taste beans, add salt if necessary (don't add salt at
the beginning
of cooking time - it will make the beans tough!).
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* Exported from MasterCook *
Buckshot Beans/Crockpot
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 Cups
Dried pinto beans -- washed
1 large
onion -- chopped
2 Cloves
garlic -- minced
1
Bay leaf
1/2 Liter
Smoked ham -- chopped
2 Cups
Canned chopped tomatoes
1/2 Cup
Chopped bell pepper
2 Teaspoons
Chili powder
2 Teaspoons
Brown sugar
1/2 Teaspoon
Dry mustard
1/4 Teaspoon
Oregano
Cover beans with water and let soak overnight.
Drain beans, discarding soaking water. In crock pot, cover beans
with fresh water and add remaining ingredients.
Cook on LOW for 6-8 hours, until beans are tender. Taste beans, add salt
if necessary (don't add salt at the beginning of cooking time - it will
make the beans tough!).
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* Exported from MasterCook *
Butter Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dry limas
1 pound
smoked sausage
1 bunch
green onions
1/2 teaspoon
garlic powder
4
beef bouillon cubes
3/4 teaspoon
tabasco sauce
6 cups
water
Wash limas and put them in a slow cooker. Add 6 cups water. Slice smoked sausage into round pieces and add to limas. Chop green onions and add to mixture. Now add remaining ingredients and mix. Cover and cook in slow cooker on high for 8 to 10 hours.
busted by sooz
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* Exported from MasterCook *
Cajun Red Beans and Rice
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb.
dried kidney beans
1 lb.
Smoked sausage
2
onions -- chopped
1
bell pepper -- chopped
4 ribs
celery -- chopped
1 can
crushed tomatoes -- 28 oz.
2 cloves
garlic -- to 3
1/8 tsp.
Tabasco
1 1/2 tsp.
Tony Chachere's Salt Free Creole seasoning
salt and pepper
Mrs. Dash
1/4 tsp.
cayenne pepper --
1 tsp.
oregano
1 tsp
parsley
1 tsp
basil
2
bay leaves -- to 3
1/8 tsp.
thyme
Soak beans in water overnight in crock pot. Add onions, peppers,
celery, tomatoes, and seasonings (except salt) and enough water to cover
beans. Stir. Cook in crock pot on high 8 hours.
Add sausage about 1/2 way through cooking period. Stir in salt just
before serving (after beans are softened.)
*On stove, simmer slowly until done.
Stir and check seasonings whenever able. Stir in salt before
serving.
Serve over rice.
*This recipe made enough for 4 meals - a crock pot full
REG 2 Shared by Sara Horton, Georgia, USA
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* Exported from MasterCook *
California Chili Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Pound
dry pinto beans
3 1/2 Cups
water
1 Medium
onion -- chopped
1
green pepper -- chopped
1 Small
hot pepper -- chopped/optional
1 Pound
ground meat
1 Can
(16 oz) tomatoes -- cut up
2 Tablespoons
chili powder
Salt -- to taste
Rinse and sort beans. In slow cooker: add beans and water, cover, turn heat control to high. Cook 3 hours or until beans are tender. Turn heat to low. Add remaining ingredients, toss, cover. Cook 4 hours. Makes 6 - 8 servings.
busted by sooz
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* Exported from MasterCook *
Cannellini Alla Catania
Recipe By : NAWK/Internet
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles
Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried cannellini or great northern beans
6 cups
water
2
hot Italian sausages -- sliced
1 large
onion -- chopped
1 large
garlic clove -- minced
2 large
tomatoes, peeled seeded and chopped
1
bay leaf -- crumbled
1/2 teaspoon
thyme -- crumbled
1/2 teaspoon
basil -- crumbled
3 1" strips
orange rind
1 teaspoon
salt
1/4 teaspoon
pepper
1 teaspoon
instant beef broth granules
Pick over bans and rinse. Cover beans with water in a large kettle;
bring to boiling; cover; cook 2 minutes; remove from heat; let stand 1
hour. Pour into an electric slow cooker. 2. Brown sausages
in a small skillet; push to one side; saute onion and garlic in same pan
until soft; stir in tomato, bay leaf, thyme, basil, orange strips, salt
and pepper and instant beef broth; bring to boiling; stir into beans; cover.
3. Cook on low for 10 hours or on high for 5 hours or until beans
are tender.
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* Exported from MasterCook *
Cattleman's Beef and Beans
Recipe By : NAWK/Internet
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles
Beans
Beef
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
dried pinto beans
6 cups
water
3 pounds
beef brisket or round roast
1 large
onion -- chopped
1/2 cup
dark molasses
2 teaspoons
salt
1/2 teaspoon
ground ginger
1/2 teaspoon
dry mustard
1/4 teaspoon
pepper
1
bay leaf
Rinse beans under running water, place in a large kettle with water;
bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand
1 hour. Trim all excess fat from beef; brown meat on all sides in
remaining fat in a large skillet. Place meat in the bottom of the
slow cooker; add beans and liquid, onion, molasses, salt, ginger, mustard,
pepper and bay leaf. Add more water, if needed to cover meat and
beans; cover. Cook on high for 2 hours, stir beans, adding more liquid
if needed to keep beans and meat covered. Turn heat control to low
and cook for 8 hours, or until beans are very tender and liquid is
absorbed. Taste and season with a spoonful of hot prepared
mustard, if you wish. Remove meat to a carving board and cut into
slices; spoon beans around beef on platter.
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* Exported from MasterCook *
Chicken Cacciatore Stew
Recipe By : Fast and Healthy MagazIne, Jan.
'96
Serving Size : 4 Preparation Time :0:00
Categories : Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 medium
onion -- thinly sliced
1 medium
green bell pepper -- in 1" pieces
3
boned and skinned chicken breast halves -- in 2x1" pieces
1 15 ounce can garabanzo
beans -- drained
1 14 ounce jar spaghetti
sauce
1 8 ounce can
mushroom pieces and stems -- drained
Combine all ingredients in electric cooker pot. Mix well. Cover and cook on Low setting for at least 6 hours.
Serving Ideas : Serve with spaghetti or thick slices of crust bread
NOTES : A savory hunter's style stew. Per serving; 350 calories, 9 g. fat (14 % of calories from fat), 55 mg. cholesterol.
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Chilean Black-Eyed Peas & Winter Squash
Recipe By : ReddHedd/Bob b1744
Serving Size : 6 Preparation Time :0:00
Categories : Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
dried black-eyed peas
2 lbs
winter squash, peeled -- cut into
1 chunks
(acorn, butternut, etc.)
2
onions -- chopped
5 cloves
garlic -- minced
1 tbsp
dried oregano
1 tbsp
paprika
1 tsp
chili powder
1/2 tsp
cumin seeds
1/2 tsp
coriander seeds
3
bay leaves
1/4 tsp
black peppercorns
1/2
fresh chile -- minced
2 large
tomatoes -- chopped
salt
2 c
frozen or fresh corn kernels
Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the crock pot, and stir to mix well. Cook on low for 8 hours. Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty french brea d, or over rice.
NOTES : 248 calories per serving. 2 g fat. 6% fat
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Chili Beans
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 pound
ground beef (extra lean)
1 medium
onion -- chopped
1 can
(6 oz.) tomato paste
1 can
(10 1/2 oz.) onion soup
1 cup
dried red kidney beans or pinto beans
4 cups
water
3 tablespoons
chili powder
1 1/2 teaspoons salt
1 teaspoon
garlic powder
1 teaspoon
sugar
3/4 teaspoon
tabasco pepper sauce *
*(or a little more if you want it to be hotter)
Brown beef and onion in skillet. Place beef mixture and remaining ingredients
in crock pot. Mix well. Cover. Cook on high 8-10 hours. Serves 4-6.
busted by sooz
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* Exported from MasterCook *
Chili Con-Causasian" (White Chili)
Recipe By : Food and Wine Club/Bobb1744
Serving Size : 4 Preparation Time :0:00
Categories : Chili
Beans
Main Dishes
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 can
cooking oil spray (pam)
1 tablespoon
olive oil
1 pound
chicken breast; skinned -- boned, diced
1/2 cup
shallots -- chopped
3 cloves
garlic
1 18 ounce can tomatillos
-- drained/coarse chopd
1 can
ro*tel tomatoes -- chopped/not drained
1 13 ounce can chicken
broth
1 can
chopped green chile peppers -- not drained
1/2 teaspoon
oregano flakes
1/2 teaspoon
coriander seeds -- crushed
1/4 teaspoon
ground cumin
2 cans
cannellini beans -- drained
3 tablespoons
fresh squeezed lime juice
1/4 teaspoon
black pepper
1/4 cup
sharp cheddar cheese -- grated (lowfat/fatfr
Spray a large skillet with Pam, add Olive Oil and heat on medium high until hot. Add diced Chicken and saute for 3 minutes or until done. Remove Chicken from pan and set aside. Add Shallots and Garlic to the pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes, Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir in Lime Juice and Pepper, heat and serve up into Chili Bowls topped with Cheese. Or place all ingredients, except Cheese, in a Crockpot and cook for 8 hours. D on't forget the Tortilla Chips, Sour Cream, Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just crossing my fingers! The new *P has ugly print compared to my old one. How about yours? Just got back from the Vet, Again. Kitty upchukking a ll last night. He has eaten some Rx food since he got back but I think this is still just temporary. He may have to go to a specialist. Just like one of the kids! Doug, Ted and I are going to see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam FOOD AND WINE CLUB TO PIC: BUSY COOK TIME: 03/06 1:16 PM
From the recipe files of Carole Walberg
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* Exported from MasterCook *
Chili Verde
Recipe By : NAWK/Internet
Serving Size : 1 Preparation Time :0:00
Categories : Pork & Ham
Beans
Chili
Main Dishes
Mexican
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 pounds
lean pork
1 large
onion -- coarsely chopped
1 large
green bell pepper -- coarsely chopped
4 cloves
garlic minced
1 4 oz can
diced green chiles
2
jalapenos sliced
4 medium
tomatillos
2 teaspoons
oregano
1 teaspoon
dried red chili peppers
2 teaspoons
sage
1 teaspoon
cumin seeds
black pepper (optional)
1/2 cup
beer (optional)
salt and pepper to taste
Coarsely chop and saute the onion and green pepper in olive oil with
the garlic. Throw into the crockpot. Also throw in the green chilis.
Depending on your propensity for spicy food, you may add from 1-3
jalapenos. Then, throw the tomatillos in the pot. Trim off
all the excess fat you can from the pork, cut into cubes, and brown
in the pan that you sauteed the onion, etc. in. Put into the pot.
Now, the seasoning mixture. I prefer to grind up the spices in my
mortar, perhaps with some black pepper. I almost never put salt in
anything, so I probably wouldn't here either, but you may want to.
I probably would add a dash of beer for obscure reasons. This crockpots
all day, or could be simmered for probably about 2 hours.
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NOTES : Author's Notes: This is adapted from
Diana Kennedy, other sources, memory, and experience. And, I have
been making it quite a while in my crockpot. The recipe should be
easily adaptable for simmering in a pot for a couple of hours instead.
Traditionally, this is served in bowls, with hot flour tortillas, salsa,
and cilantro. You can also have sour cream, grated cheese, olives, and
pickled carrots and jalapenos around. Of course, you wrap all this up in
the tortillas, making killer burritos. I throw one twist into this, a technique
that comes from carnitas. After cooking, I separate the meat from the broth,
crisp the meat under the broiler, and reduce the sauce in the pan. This
adds a great texture to the meat, and keeps the burritos from being too
soggy.
* Exported from MasterCook *
Cholent <R T>
Recipe By : The Race for Life Cookbook, Ruth
Heidrich
Serving Size : 10 Preparation Time :0:00
Categories : Low Fat
Main Dish
Beans
Soups & Stews
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 c
great northern beans
1/2 c
lima beans
3 lb
potatoes -- chunked
3 lg
onions -- diced
1/2 c
kidney beans
3
garlic cloves
1/2 c
barley
pepper -- to taste
15 oz
tomato sauce
A long-simmering Jewish Sabbath stew. Soak beans overnight in a lg. bowl. Drain and cull any dried-out beans. Saute onions and garlic in a few Tbsp water until onions are translucent. Add barley and beans and cover with water by at least 2". Bring to boil and cook 30 min over low heat. Add potatoes and tomato sauce and cook 30 min more. Place cholent in a crockpot overnight or in a 200 deg F. oven for 8 hrs. or overnight. Serves: 8 - 10 This is EXCELLENT! Entered into MasterCook II by Reggie Dwork reggie@reggie.com
NOTES : Cal 254.5 Fat 0.7 g Carb 53.3 g Protein 11.1 g Sodium 437 mg Dietary Fiber 9 g CFF 2.4% -- End --
From the recipe files of Carole Walberg
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* Exported from MasterCook *
CHUCK-WAGON BEAN POT
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beans
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 lb
Bean (any variety) -- dry
1
Ham hock or shank
1 lg
Onion -- chopped
6 c
Water
1 t
Salt
7 oz
Green chili salsa
(up to 10 oz -- or use
tomato sauce -- canned
or stewed tomatoes)
Rinse the beans and remove any foreign