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                     *  Exported from  MasterCook  *

                      Easy Pinto Beans And Ham Hocks

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Cup           (Or 2 ) Pinto Beans
   2                    (Or 3 ) Smoked Ham Hocks
   1                    bay leaf
                        water

Place beans and ham hocks in crock pot with bay leaf. Cover with water. Cook overnight or 6 to 8 hours on high. No need to season because ham hocks give dish flavor. Serve with cornbread!

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                        Falafel (Chickpea Burger)

Recipe By     :
Serving Size  : 6    Preparation Time :10:00
Categories    : Vegetarian                       Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         dried garbanzo beans or fava beans
                        water -- to cover
   1      tablespoon    chopped cilantro
   1      tablespoon    chopped parsley
   4                    green onions -- chopped
   2      cloves        garlic -- minced
   1      teaspoon      cumin
   1      pinch         baking soda
                        salt and pepper -- to taste
                        water -- to moisten, optional
                        olive oil -- for frying

Rinse dried beans under running water; place in the slow cooker and cover with water (at least 2 inches over top of beans)  Cook on low for 8 to 10 hours.  Pour off water; rinse under cold water and allow to drain.  Place cooked beans in a food processor

NOTES : Falafel is a Middle Eastern vegetarian dish made from garbanzo beans which are formed into little patties and quickley fried. They  are good served in pita bread with hummus and either sprouts or tabbouleh salad.  Traditionally, this is served w i

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                            Favorite Red Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       red beans
   2      cloves        garlic -- minced
   1      medium        onion -- minced
   1      pound         cubed ham
                        salt and pepper -- to taste

In crock pot, add all above ingredients, cover with water and simmer all day. Serve over a bed of rice, a salad and French bread.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Frijoles (Pinto Beans)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        pinto beans
                        salt pork -- cubed
     1/2  teaspoon      comino
   1      teaspoon      black pepper
   1      teaspoon      garlic powder
   1      can           tomato sauce
   1      bunch         cilantro -- diced
                        salt -- to taste
   1      small         clov  garlic
   2      medium        ripe tomatoes
   1      small         white onion

Soak beans in water at least 6 hours. Grind the garlic with comino and pepper if you prefer. Before cooking, add salt pork, ground spices and garlic clove to the beans. Cook beans in slow cooker at high until tender. Be sure to check that they are always full with water. Once tender, lower heat to medium low. Dice tomatoes and onion. Add to beans along with cilantro. Let cook for 10 minutes and add tomato sauce and salt.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Garbanzo Bean Soup

Recipe By     : FRESH FROM THE FREEZER by Michael Roberts
Serving Size  : 9    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  C             dried garbanzo beans
   3      T             olive oil
   1      large         onion -- finely diced
   1      small         carrot -- finely diced
   1      stalk         celery -- finely diced
   9      C             broth
     1/4  C             fresh lemon juice
                        To serve:
     2/3  C             sour cream
   3      T             chopped fresh dill

Supposedly serves 9, what an odd number to see in the servings...
1. Place the garbanzo beans in a bowl, cover with 3 inches of water and
soak for at least 8 hours or up to 10.  Or for a quick cooking method,
cover beans with boiling water and set aside to cook for 1 hour, then
continue with the recipe.

(What a lot of fuss..no wonder folks don't use dry beans....the easiest way
is to soak your beans one night (in the fridge in warm weather so they don;t
ferment), pour off the cooking water, dump into crock pot, cover with
water, can add a piece of kombu, a sea veggie, and cook on low all day.
drain, and freeze in freezer bags in use sizes (1 C, 2 C etc). To use, take
the bag out and dump into soup pot with everything else.)

2. Place oil in a 2 qt soup pot over med heat add onions and cook for 5
min,  Add carrots and celery and cook another 5 mint.

(Again I wouldn't bother, I'd swipe out the bottom of the pot with my trusty
pastry brush and a little bit of oil, add the stuff and cook gently till
softened)

3. Add the drained beans and 6 C broth.  Cover, raise heat to high and
bring to a boil.  Reduce heat to low and cook covered for 1 1/2 hours.

(This is too much like work...I'd dump it into a crockpot and forget about
it for a few hours)

4. Puree

5. Combine the puree, remaining 3 C broth and lemon juice in a 1 qt pot,
Cover, bring to boil;l then reduce the heat.  Simmer for 5 minutes.  Place
a dollop of sour cream ( I'd use non fat plain yoghurt but one could use
fat free sour cream, I suppose) in each soup bowl, sprinkle with dill and
pour hot soup into the bowls.

To freeze:  Allow the  pureed beans to cool to room temp. Refrigerate until
thoroughly chilled then freeze up to 6 months.  To serve, defrost and finish
as in Step 5.

of course, I'd put garlic into this soup or serve it with Garlic Bread by
the Empress of Garlic and a salad.
>From FRESH FROM THE FREEZER by Michael Roberts
Comments by Gloriamarie
 
 
 

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                     *  Exported from  MasterCook  *

                          Garbanzos and Couscous

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         onion -- chopped
   3                    carrots -- chopped
   1      can           diced tomatoes -- (14 1/2 ounce)
   1      can           garbanzo beans -- (15 ounce) drained
   1      cup           reduced-sodium chicken broth
   3      cloves        garlic -- mined
     1/4  tsp.          groun nutmeg
     1/4  tsp.          ground cinnamon
   1      tsp           ground cumin
     1/2  tsp.          turmeric
     1/4  tsp.          cayenne pepper
   1 1/2  cups          cooked couscous

This recipe is for all you vegetarians out there!

Combine all ingredients except couscous in Crock-Pot.  Mix
thoroughly.  Cover; cook on Low 8 to 10 hours (High: 3 to 4
hours).  Add cooked couscous during last 15 minutes of cooking.
6 to 8 servings.

Calories: 123  Protein: 5g Fat: 1g    Carb: 23g Chol: 0mg
Sodium: 269mg
 
 
 
 

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                     *  Exported from  MasterCook  *

                            Great Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Dried Beans( Yellow Eye, Navy,
                        Great Northern,Etc.
   4      Tablespoons   granulated sugar
   2      Teaspoons     Salt -- to taste
     1/4  Teaspoon      black pepper
   1      Teaspoon      powdered mustard
     1/2  Cup           molasses
   1      2 Ounce       pie  salt pork -- (up to 3)
   1      Medium        peeled whole onion

Preparation :
Soak beans overnight. In a. m. drain and replace water. Parboil 10 to 15 minutes (not longer). Place onion in crockpot. Drain beans and put on top of onion. Add sugar, salt, pepper, mustard and molasses dissolved in 1 1/2 cups of hot water. Add to beans. Add enough hot water to just cover top of beans. Place salt pork on top. Cover and set crock pot on high. Check and add water about every 3 hours, when necessary. Cook 6 to 8 hours.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                   Ham And Chicken Chowder (Crock Pot)

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Crockpot                         Beans
                Pork & Ham                       Vegetables & Side Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          chicken stock
   2      cups          cooked ham -- diced
   2      cups          potatoes -- cubed
   8      small         onions
   1      cup           corn
   1      cup           cut green beans
   1      cup           lima beans
   1      cup           canned tomatoes
   2      stalks        celery w/leaves -- chop
   1      tablespoon    parsley -- minced
   1      teaspoon      salt
     1/2  teaspoon      pepper
   1                    bay leaf

Combine all ingredients in crockpot.  Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls garnished with chopped fresh parsley.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                         Ham Hocks And Lima Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried lima beans*
   4                    ham hocks -- halved
   2                    bay leaves
   1                    onion -- chopped
   1                    bell pepper -- chopped
   2      cups          chopped tomatoes
   1      cup           tomato sauce
   1      teaspoon      sugar
     1/4  teaspoon      ground cloves
     1/2  teaspoon      papper
                        salt -- to taste

*soaked overnight and drained
Place beans in bottom of crock pot and add remaining ingredients with 1 1/2 quarts of water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                      Hearty Bean and Vegetable Stew

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans                            Vegetables & Side Dishes
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            beans -- assorted, dry
   2      cups          vegetable juice
     1/2  cup           dry white wine
     1/3  cup           soy sauce
     1/3  cup           apple or pineapple juice
                        vegetable stock or water
     1/2  cup           celery -- diced
     1/2  cup           parsnips -- diced
     1/2  cup           carrots -- diced
     1/2  cup           mushrooms -- diced
   1                    onion -- diced
   1      tsp           basil -- dried
   1      tsp           parsley -- dried
   1                    bay leaf
   3      cloves        garlic -- minced
   1      tsp           black pepper -- ground
   1      cup           rice or pasta -- cooked

 Sort and rinse beans, then soak overnight in water.
  Drain beans and place in crockpot.  Add vegetable juice, wine, soy
    sauce, and apple or pineapple juice.  Cover with vegetable stock or
    water; the amount added depends on whether you prefer a soup (more
    liquid) or a stew (less).  The juice adds just a tad of sweetness and
    the soy sauce adds depth and the tang of salt.

    Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook
    for 5-6 hours at low until carrots and parsnips are tender. When
    tender, add rice or pasta and cook for one additional hour.

    NOTES: For beans use 3 or 4 kinds, such as: black, red kidney, pinto,
    baby lima, lentil, and green and/or yellow split peas.

    Source: Dr. Dean Ornish's Program

    *** Recipe Via Compu-Chef (tm) ***
 
 
 
 
 
 
 
 
 

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NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                  HEARTY BEAN AND VEGETABLE STEW (Vegan)

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans                            Vegetables & Side Dishes
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            beans -- assorted, dry
   2      cups          vegetable juice
     1/2  cup           dry white wine
     1/3  cup           soy sauce
     1/3  cup           apple or pineapple juice
                        vegetable stock or water
     1/2  cup           celery -- diced
     1/2  cup           parsnips -- diced
     1/2  cup           carrots -- diced
     1/2  cup           mushrooms -- diced
   1                    onion -- diced
   1      tsp           basil -- dried
   1      tsp           parsley -- dried
   1                    bay leaf
   3      cloves        garlic -- minced
   1      tsp           black pepper -- ground
   1      cup           rice or pasta -- cooked

Sort and rinse beans, then soak overnight in water.
Drain beans and place in crockpot.  Add vegetable juice, wine, soy
sauce, and apple or pineapple juice.  Cover with vegetable stock or
water; the amount added depends on whether you prefer a soup (more
liquid) or a stew (less).  The juice adds just a tad of sweetness and
the soy sauce adds depth and the tang of salt.

Cook at high for 2 hours.  Add vegetables, herbs, and spices, and cook
for 5-6 hours at low until carrots and parsnips are tender.  When
tender, add rice or pasta and cook for one additional hour.

Notes:
------
For beans use 3 or 4 kinds, such as: black, red kidney, pinto, baby
lima, lentil, and green and/or yellow split peas.

Nutritional Values per Serving:
-------------------------------
Calories               170
Fat                      0.3 g
Cholesterol              0 g

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
 
 

*
 
 
 
 
 

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NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                   Horseshoe Mountain Ranch Pinto Beans

Recipe By     : NAWK/Internet
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry pinto beans
   1      quart         cold water -- (1 to 2)
     1/4  pound         ham hock
   1      tablespoon    chili powder
   1      tablespoon    sugar
   1      teaspoon      black pepper
     1/4  teaspoon      cumin
     1/4  teaspoon      oregano
   1      clove         garlic -- minced
   1      large         onion -- chopped
   1      teaspoon      salt

 Wash beans and place in a large pot or kettle.  Add water and remaining ingredients (except salt, which should be added 30 minutes before beans are done).  Cover and simmer for 5 to 6 hours.  Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.  Jo,  these are as good as pinto beans can get for the general palate, but can be spiced up by adding more garlic and/or chili powder. This recipe works especially well in a crockpot. If cooked in a crockpot, you will need 1 qt of water and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
 
 
 
 

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                     *  Exported from  MasterCook  *

                           Hot Dog Baked Beans

Recipe By     : NAWK/Internet
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      16 oz cans    baked beans
     1/4  teaspoon      onion powder
     1/4  cup           ketchup
     1/4  cup           sugar
     3/4  cup           onion -- diced
     1/3  cup           light molasses
     1/4  cup           Open Pit barbecue sauce with onions
   1      pound         hotdogs -- chopped

Put beans, onion, onion powder, molasses, ketchup, bbq sauce, sugar and hot dogs in crockpot. Stir gently to mix. Cool on low for about 8 hours. If sauce is runny, lift cover for last hour or two to let moisture evaporate.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Hunter's Crock Pot Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     3/4  pound         fried crumbled bacon
   1      cup           chopped onions
   1      cup           ketchup
     1/4  cup           brown sugar
     1/2  teaspoon      pepper
   1      teaspoon      hickory smoke flavoring
   1      pound         can pork and beans
   1      pound         can lima beans
   1      pound         can butter beans
   1      pound         can kidney beans

Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.

busted by sooz
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Hunter's Crockpot Beans

Recipe By     : NAWK/Internet
Serving Size  : 4    Preparation Time :0:00
Categories    : Beef                             Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
     3/4  pound         fried crumbled bacon
   1      cup           chopped onions
   1      cup           ketchup
     1/4  cup           firmly packed brown sugar
     1/2  teaspoon      pepper
   1      teaspoon      hickory smoke flavoring
   1      pound         pork -- cubed
   1      pound         lima beans

Cook on low in crockpot for 4-8 hours.  The longer it cooks, the smokier it tastes.
 
 
 
 

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                     *  Exported from  MasterCook  *

                          Hunters Crockpot Beans

Recipe By     : Terrastel/Jamie <listmoms@usa.net>
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Beef
                Hamburger

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
     3/4  pound         fried crumbled bacon
   1      cup           chopped onions
   1      cup           ketchup
     1/4  cup           brown sugar
     1/2  teaspoon      pepper
   1      teaspoon      hickory smoke flavoring
   1      pound         can each pork and beans -- lima beans, butter
                        -- beans, and kidney
                        -- beans

Cook on low in crockpot for 4-8 hours. The longer it cooks, the smokier it tastes.

busted by Sara Horton, Sept 9, 1998 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Sep 5, 1998, converted by MC_Buster.
 
 

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                     *  Exported from  MasterCook  *

                         Italian Tortellini Stew

Recipe By     : Fast and Healthy Magazine, Jan. '96
Serving Size  : 8    Preparation Time :0:00
Categories    : Pasta                            Crockpot
                Beans                            Main Dish
                Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        onion -- chopped
   2      medium        zucchini -- in 1" cubes
   2      14 1/2 oz.    ca  vegetable or chicken broth
   1      28 ounce can  crushed tomatoes -- undrained
   1      15 1/2 ounce  great northern beans -- drained/rinsed
   2      tablespoons   dried basil leaves
     1/4  teaspoon      salt
     1/4  teaspoon      pepper
   1      8 ounce pkg.  uncooked dry cheese-filled tortellini

Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft.

NOTES : Add tortellini to the rich Italian sauce when you come home from work. Supper's ready in 20 minutes. Per serving: 220 calories, 4 g. fat, (6% of total calories from fat), 20 mg. cholesterol.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                       Karen's Infamous Baked Beans

Recipe By     : NAWK/Internet
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      32 oz cans    pork and beans
   2      cans          Ro*Tel whole tomatoes -- or
   2      cans          hunt's spicy brand
   1      pound         bacon pieces
   2      large         onions -- diced
   1      can           diced green chilies
   1      pound         dark brown sugar
   1      clove         garlic -- chopped fine

Put all ingredients in the crock and leave it for a 12 - 14 hour time period.  Stir every couple hours or so, if possible.   When finished, scoop some of the juice from the top and mix in a couple teaspoons cornstarch, mix well, and add back to the beans and stir in. This will thicken them up quite nicely!
 
 
 
 

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                     *  Exported from  MasterCook  *

                               Killer Beans

Recipe By     : tnt
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BROWN***
   1      pound         ground beef
   1      pound         bacon -- (chopped)
   1      medium        onion -- (chopped)

Drain beef. Mix together ground beef, bacon, onion and the following in crock pot and simmer: 1/2 cup catsup 1/2 cup barbecue sauce 4 tablespoons molasses 4 tablespoons prepared mustard 1 large can Hunt's chili beans

Here is a recipe that I got from a coworker. I have made it for potlucks and it is so good.

Message From PMartin690@aol.com to The TNT Recipes List.

Posted to TNT Recipes by PMartin690@aol.com on Jun 1, 1998, converted by MC_Buster.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         Layered Black Bean Salad

Recipe By     :
Serving Size  : 8    Preparation Time :11:00
Categories    : Vegetarian                       Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        bean mixture
   1      cup           dried black beans
   4      cups          water
     1/2  cup           green bell pepper -- chopped
     1/2  cup           red bell pepper -- chopped
     1/2  cup           yellow bell pepper -- chopped
     1/2  cup           onion -- chopped
   1      dash          red pepper flakes
                        dressing
   1      cup           balsamic red wine vinegar
     3/4  cup           olive oil
   3      cloves        garlic -- peeled
   1      tablespoon    sugar
                        salt and pepper -- to taste
                        salad ingredients
                        sour cream, low fat if available
                        bottled salsa
                        chopped lettuce
                        chopped green onions
                        chopped parsley for garnish

                           BEAN MIXTURE

Rinse dried beans and place in the slow cooker.  Cover with water; set cooker on low and cook for 8 to 9 hours.  Remove beans from cooker; discard water and rinse beans.  Allow to cool.  Mix beans with peppers, onions and pepper flakes; set aside.

                         DRESSING

Mix vinegar, olive oil, whole garlic cloves, sugar and salt in a saucepan.  Simmer for 10 minutes.  Cool and strain.  Pour cooled dressing over bean mixture and allow flavors to blend for at least 2 hours or overnight, if time permits.

                          SALAD INGREDIENTS

Because size of the bowl determins quantity of salad ingredients, exact measurements cannot be determined.  Place half of bean mixture in bottom of bowl.  Spread a thin layer of sour cream over beans and then a thin layer of salsa.  Follow with a 1 inch t

NOTES : A colorful, unique salad, this goes well with corn chips or a crusty bread.

From the recipe files of Carole Walberg
 
 

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                     *  Exported from  MasterCook  *

                       Lentil Soup with Knackwurst

Recipe By     : "Sunset Crockery Cookbook"
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups & Stews                    Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lentils -- rinsed and drained
   2      medium        onions -- chopped
   2      medium        carrots -- chopped
   1      medium        red bell pepper -- chopped
   2      cloves        garlic -- minced
   1      small         dried red hot chile, crushed
   1      teaspoon      dried rosemary
     1/4  teaspoon      pepper
   2      10 oz cans    beef broth
   3      cups          water
   1      8 oz can      tomato sauce
   1      pound         knackwurst*
   2      tablespoons   red wine vinegar

*Can use Kielbasa, cut either into 1/2" thick slices.
In large crockpot, combine all ingredients EXCEPT tomato sauce, meat and vinegar. Cover and cook at LOW setting until lentils are very tender when mashed with a fork (7 1/2-8 hours.  Remove 2 cups of the mixture and whirl in a blender or food processor until pureed.  Return to cooker.  Increase heat setting to  high and add tomato sauce and meat. Cover and heat about 30 minutes more until meat is heated through.  Stir in vinegar.
 
 
 
 

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                     *  Exported from  MasterCook  *

                      Lentils with Garlic & Rosemary

Recipe By     :
Serving Size  : 11   Preparation Time :0:00
Categories    : Beans                            Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       c            Water
   3       c            Chopped onion
   2       c            Diced cooked ham
   1       c            Diced carrot
   1       t            Dried rosemary -- crushed
     3/4   ts           Rubbed sage
     1/4   ts           Pepper
   1       lb           Dried lentils
   1       cn           (14.5-oz.) Fat-free beef
                        -broth
   2                    Garlic cloves -- chopped
   1                    Bay leaf

  Combine first 11 ingredients in an electric slow cooker.  Cover with
  lid, and cook on high-heat setting for 3 to 4 hours, or until lentils
  are tender. Discard bay leaf.  Garnish with parsley, if desired.
  Yield: 11 servings (serving size:  1 cup).
 
  CALORIES 196 (10% FROM FAT); PROTEIN 16.8g; FAT 2.2g (sat 0.7g, mono
  0.9g, poly 0.4g); CARB 28.9g; FIBER 6g; CHOL 13mg; IRON 4.1mg; SODIUM
  248mg; CALC 38mg.
 
  Source:  COOKING LIGHT magazine, 9/95.
 
  MealMaster format by iRis gRayson.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                           Lima Bean Casserole

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Casseroles                       Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry lima beans
   3      teaspoons     salt
   1      tablespoon    molasses
     1/2  cup           butter
     3/4  cup           packed brown sugar
   1      tablespoon    dry mustard
     1/2  cup           sour cream

Cover beans with water and 1 ts salt, soak overnight. Drain beans and refill pot with water to cover beans, bring to boil and simmer until soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over beans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                           Lima Beans and Corn

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Vegetarian
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry lima beans
   1                    onion -- chopped
   3      stalks        celery -- sliced (3 to 4)
   2      quarts        water
   1      pkg           frozen corn

into the crock pot in the morning--
turn on low, let cook all day

Just about 30 minutes before serving add 1 pound package frozen corn and
salt and pepper to taste.

Yum, this is really good "comfort" food.

If you don't use a crock pot, soak the lima beans all day, and then add the
veggies, they will cook in a hour or hour and a half or so.
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                            Mac's Pinto Beans

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Beans
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15      ounces        tomato sauce
   1      pound         beans
   1      pound         bacon*
   1      large         red onion -- chopped
   4      cloves        garlic -- crushed
     1/4  cup           firmly packed brown sugar
   2      teaspoons     Worcestershire sauce -- or to taste
   4      teaspoons     rogelio bueno adobo**

 *uncooked and sliced to thickness you  like.  ** use about 4 tab. of the paste and add it about 45 minutes to 1 hour before serving the beans. Put beans in crockpot and add water to cover plus 1 cup or the  amount you would want for juice. Let beans cook till they start to soften  then add everything but the adobo and let cook till done. Add salt and  pepper to taste. I sometimes add 1- cup of beef broth instead of the water  as I like the richer flavor.  If using the broth I'm careful adding salt. We serve with fat slices of buttered french bread and pour the beans and juice on top of it.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                        Masterpiece Barbecue Beans

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cn            Boston-style baked beans
   2      c             K-c masterpiece bbq sauce
   1      lg            Onion -- chunked
     1/2  c             Brown sugar
   2                    Granny smith apples
                        (16 oz
                        -- (do not substitute)
   1      c             Golden raisins
   6                    sl            Bacon
                        )core/peel/ and chop

    Place drained beans in a crockpot.  Mix barbecue sauce, onion, raisins,
  brown sugar and apples with the beans. Lay bacon strips across the top.
  Cook on low for 4-5 hours.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                          Masterpiece BBQ Beans

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cans          Boston-style baked beans
                        (16 oz
   2      cups          K-C Masterpiece BBQ sauce
                        -- (do not substitute)
   1      large         Onion -- chunked
   1      cup           Golden raisins
     1/2  cup           Brown sugar
   6      slices        Bacon
   2                    Granny Smith apples
                        )core/peel/ and chop

  Place drained beans in a crockpot.  Mix barbecue sauce, onion, raisins, brown sugar and apples with the beans. Lay bacon strips across the top. Cook on low for 4-5 hours.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                         Mexican Beef (Crockpot)

Recipe By     : Crockery Cookery
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Beef
                Crockpot

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lbs.          boneless round steak -- (1 1/2 to 2)
   1      clove         garlic -- minced
     1/4  teaspoon      pepper
     1/2  teaspoon      salt
   1      tablespoon    chili powder
   1      tablespoon    prepared mustard
   1                    onion -- chopped
   1                    beef bouillon cube -- crushed
   1      16 ounce can  tomatoes -- cut up
   1      16 ounce can  kidney beans -- drained

Spread meat with mixture of garlic, pepper, salt, chili powder and mustard. Cut into 1/2" wide strips. place in crockpot. Cover with onion, bouilloin cube and tomatoes. Cover and cook on Low for 6-8 hours. Turn control to High. Add beans and cook, covered for 30 mins.

Serving Ideas : Serve on a bed of rice.

From the recipe files of Carole Walberg
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                     Mexican Pot Beans/Refried Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pinto beans -- soaked overnight &
                        -- drained
   2      tablespoons   lard or bacon drippings
   1      small         onion -- chopped
   1      tablespoon    chopped oregano or
   1      teaspoon      dried oregano
                        salt -- to taste

Combine all ingredients, except salt, with 3 cups water in crock pot. Cook on high, covered, 2 hours. Turn heat to low and cook, covered, 8 to 10 hours. Season with salt and serve with tortillas, chopped onions and chiles, grated cheese, shredded lettuce, radishes.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                         Mexican-Style Red Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried beans -- soaked overnight
   4      cups          cold water
   1      large         onion -- coarsely chopped
   1      can           (16 oz.) tomatoes
   2                    garlic cloves -- minced
   1      teaspoon      crushed red pepper or
   2      teaspoons     chili powder
   2      teaspoons     salt
     1/4  pound         salt pork or bacon -- chopped (optional)
   2      teaspoons     ground cumin

Put all ingredients into crock pot. Cook on high for 2 hours, then low for 8 hours. The beans can then be partially mashed for a low-fat alternative to refried beans.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                      New England Style Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        dry navy beans -- (3 1/2 cups)
   1      pound         smoked ham or ham hocks or 1/2 pound
                        -- cubed salt pork
     1/2  cup           chopped onion
     1/2  cup           packed brown sugar
     1/2  cup           maple syrup
   1      teaspoon      salt
   1      teaspoon      dry mustard

Completely soften beans before using (beans should be soft before mixing with sugar and syrup) Drain. Put beans in crockpot. Add all remaining ingredients along with 1 cup water; mix well. Cover and cook on low 10 to 12 hours (or high 4 to 5 hours, stirring occasionally). Cut ham from bone and return to crockpot. If thicker beans are desired, uncover and turn on high during last hour.

Variation: Stir in 2/3 cup catsup and 2 tablespoons prepared mustard during last hour.

By <SailinStar@aol.com> on Aug 21, 1998, converted by MC_Buster.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                 New England Style Baked Beans - Crockpot

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Chopped onion
   3 1/2  c             Dry navy beans
     1/2  c             Packed brown sugar
   1      lb            Smoked ham or
     1/2  c             Molasses
   1                    Tea           ooon salt
     1/2  lb            Bacon
   1      t             Dry mustard

  Completely soften beans as directed above. (Beans should be soft before
  mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans
  in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved
  bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5
  hours, stirring occasionally). Cut ham from bone and return to CROCK-POT.
  If thicker beans are desired, uncover and turn to high during last hour.
  VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard
  during last hour.
 
 
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                 New England Style Baked Beans -Crockpot

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped onion
   3 1/2  cups          dry navy beans
     1/2  cup           packed brown sugar
   1      pound         smoked ham or
     1/2  cup           molasses
   1                    tea           ooon salt
     1/2  pound         bacon
   1      teaspoon      dry mustard

Completely soften beans as directed above. (Beans should be soft before mixing with sugar and syrup). Drain, reserving 1 cup of liquid. Put beans in CROCK-POT. Add all remaining ingredients along with the 1 cup reserved bean liquid; m ix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 5 hours, stirring occasionally). Cut ham from bone and return to CROCK-POT. If thicker beans are desired, uncover and turn to high during last hour. VARIATION: Stir in 2/3 cup catsup and 2 tablespoons pre- pared mustard during last hour. From Rival Crock-Pot cookbook, date unknown

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                        Old Fashioned Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dried navy beans
   1                    chopped onion
     1/2  cup           ketchup
     1/2  cup           brown sugar
     1/2  cup           dark corn syrup
   1      teaspoon      paprika
     1/2  teaspoon      dried basil
   1      pound         smoked ham -- bacon, or salt
                        -- pork, diced

Rinse beans and soak in pan of water for several hours or overnight. Drain. Add beans and remaining ingredients to crockpot. Cover and cook on LOW setting for 6-12 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  *

                         Old-Fashioned Bean Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  cup           dry great northern beans -- softened in water
                        -- over 24 hours.
   2      cups          water
     1/4  cup           choppd ham
                        salt and pepper
   2      tablespoons   chopped celery leaves
     1/2  cup           chopped onion
   1      small         bay leaf

Put all ingredients in crock. cover, cook 10-12 hours.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                            Papa's Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        dry navy beans (3 c.)
   1      cup           ketchup
   2      cups          water
   2      tablespoons   dark molasses
     1/4  pound         salt pork or
                        ground or diced bacon
   1      medium        onion -- chopped
   1      cup           brown sugar
   2      teaspoons     dry mustard
   1      tablespoon    salt

Soak beans overnight in cold water. Simmer for 30 minutes; drain and put into crockpot. Add all ingredients, mix well. Cover and cook on low 8 to 10 hours (high 4 to 6 hours, stirring occasionally).

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                               Party Beans

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         hamburger
     1/2  Pound         bacon -- cut in small pieces
   1      Can           pork & beans -- w/liquid
     1/2  Cup           onion -- diced
   1      Can           kidney beans -- w/liquid
   1      Can           lima beans -- w/liquid
     1/2  Cup           ketchup
     1/2  Cup           brown sugar -- packed
   1      teaspoon      mustard
   1      teaspoon      vinegar

Brown bacon, onion, hamburger and drain. Place in crockpot with all remaining ingredients. Cook on LOW setting for 5 to 6 hours.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                             Pasta e Fagioli

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans                            Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        INGREDIENT
   1 1/2  c             cooked white beans -- any kind you like,
                        still frozen is ok
                        bay leaf -- to taste
                        at least 5 cloves garlic -- chopped (really,
                        it's delicious)
   3                    carrots -- chopped
   2      stalks        celery -- chopped
   1      large         onion -- chopped
                        oregano to taste -- I like 2 t
                        basil to taste -- I like 1 t
   6                    tomatoes -- peeled,seeded and
                        chopped.  I have used GOOD QUALITY canned
                        (6 to 7)
                        italian PLUM tomatos
                        -- (Really, do
                        yourselves a favor and try these, really
                        a flavor difference)
   8      oz            dainty shell shaped pasta or whatever the
                        heck shape you like.  They
                        all taste the same when naked.
                        Dump everything except the pasta  into a
                        soup pot or a crock pot.  and cook
                        till -- well, cooked.  In a
                        separate pot boil water and cook the
                        pasta.  when
                        cooked -- stir into the soup
                        and stir

This soup can be made ahead and frozen

One way I do this is to do all the chopping and everything the night
before, dump everything except the pasta into the crockpot.  As my crockpot
has an inside that I can lift out. I stick this into the fridge covered,
overnight.  Get up in the am, slip the innards of the crockpot into it's
lonely metal shell that has missed its innards al night and cook on low all
day.  Come home, cook the pasta, stir it into the soup and serve with some
lovely bread.
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                       Pasta With Lentils And Chard

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      ounces        swiss chard
   1      cup           lentils -- rinsed and drained
   1      medium        onion -- finely chopped
   2      cloves        garlic -- minced or pressed
   1      teaspoon      cumin seeds -- coarsely crushed
     1/2  teaspoon      crushed red pepper flakes
     1/8  teaspoon      coarse ground black pepper
   2      cups          water
  12      ounces        dry linguine
                        salt
   6      ounces        neufchatel cheese -- room temperature
                        grated parmesan cheese -- optional

Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into 1/4-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cover and cook at low setting until lentils are tender when mashed with a fork (6 to 7 hours).
Cut chard leaves crosswise into 1/2-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linquine; mix lightly to coat well. Offer Parmesan cheese to add taste, if desired. Makes 6 servings.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                                 Pea Soup

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       Split peas
   6      cups          Water
                        Salt to taste
   1                    garlic cloves -- (1 to 2)
   1                    Ham bone

Put all ingredients in crock pot and cook on low all day. Stir a few times to mix beans and make them creamy. Easy and delicious!
 

busted by sara horton, 9/9/98 http://saraskitchen.faithweb.com by JoAnne Nutting <crafteeowl@compuserve.com> on Jul 20, 1998, converted by MC_Buster.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                          Peg's Polska Bean Soup

Recipe By     : From: Terrastel/Jamie <listmoms@usa.net>
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Soups & Stews
                Sausage

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      sticks        Polska Kielbasa Julienne cut into 1-1.5
                        -- inch pieces
   1      pound         Navy beans -- (soaked and
                        -- precooked for 1
                        -- hour)
   1      pound         Cranberry beans -- (can soak and
                        -- precook together)
   1      large         onion
   2      stalks        celery
   3      large         carrots grated or cut small
                        salt and pepper to taste

Throw it all into the crockpot, cover with water and cook about 10 hours. I usually start on high for about an hour or two and then turn on low and let cook overnight.

Posted to Fabfood by Peg J Dorton posted to crockpot list by Terrastel/Jamie <listmoms@usa.net>

busted by Sara Horton 9/9/98 http://saraskitchen.faithweb.com by Terrastel/Jamie <listmoms@usa.net> on Aug 27, 1998, converted by MC_Buster.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                         Pinto Beans & Ham Hocks

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Dry beans -- {Pinto, red,
                        Anasazi -- or Black eyed peas}
   1      lb            Sliced -- smoked ham hocks
   1      T             Chives -- chopped
   1      md            Onion -- chopped fine
                        Garlic powder -- to taste
                        Salt -- to taste
                        Pepper -- to taste
   1                    Celery stalk -- sliced very
                        thin
     1/8  t             Ginger -- powdered

  {for vegetarians, ham-hocks are optional}

  Starting the night before... Wash and sort beans. Rinse well.
Pour into crock-pot.  Add ham-hocks.  Cover with water to just
below rim.  Add other ingredients.  Cover and turn on high. After
2 hours, check water, fill to below rim, if needed.  Turn to low
and let cook for at least 18 hrs.
  Before serving, stir well and remove ham-hock bones.  Reminder:
the longer it cooks, the better it tastes.  Serve with fresh, hot
cornbread, or garlic bread.

       From : Mark Drake                          10-May-90
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                               Pizza Beans

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            Pinto beans
   6      c             Water
   4      md            Tomatoes -- peeled and diced
   1                    Onion -- chopped
     1/4  c             Bell pepper -- green; chopped
   1                    Garlic clove -- crushed
   2      ts            Salt
     1/2  t             Oregano
     1/4  t             Rosemary
   1      c             Mozzarella -- shredded
     1/4  c             Romano -- grated

  Soak beans in water overnight.  In slow cooker, cook beans in
water on high for 2-3 hours, until tender but not mushy.  Drain,
SAVING liquid.
  Add tomatoes, onion, green pepper, garlic, salt, oregano, and
rosemary.
  Add 2 cups bean liquid.  Cover and cook on low for 8-10 hours.
Add cheese and cook on high, uncovered, for 15-20 minutes.  Turn
off heat and let stand a few minutes before serving to let beans
absorb some of the juice.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                         Pork And Beans In Cream

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         salt pork -- rinsed and diced
   1                    onion -- chopped
   3      tablespoons   butter
   1      pound         pink beans (or kidney beans) -- soaked
                        -- overnight drained
   1                    celery rib -- chopped
   1                    bay leaf
   1      cup           heavy cream
   2                    egg yolk -- beaten
                        salt and pepper -- to taste
     1/4  teaspoon      fresh grated nutmeg

Saute the salt pork and onion in butter for 5 minutes. combine with the beans, celery and bay leaf and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours, then on low 10 to 12 hours. combine cream, egg yolks, salt and pepper and nutmeg and add to pot. Cook on high, uncovered, 5 minutes or until thickened. Sprinkle with parsley and serve.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                           Potluck Baked Beans

Recipe By     : NAWK/Internet
Serving Size  : 16   Preparation Time :0:00
Categories    : Beans                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         lean ground beef
   1      cup           chopped onion
   2      15 oz cans    brick oven baked beans
   1      15 oz can     honey baked beans
   1      15 oz can     kidney beans, drained
   1      cup           ketchup
     1/4  cup           firmly packed brown sugar
   3      tablespoons   white vinegar
   1      medium        green bell pepper, chopped
   1      teaspoon      liquid barbecue smoke® -- or to taste

In a skillet, brown and crumble ground beef.  Add to crockpot along with the rest of the ingredients.  Mix gently but thoroughly.  Cook, covered, on low setting for 3 hours or longer.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                            Red Beans And Rice

Recipe By     : sara
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans                            Main Dishes
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         kidney beans -- (dry)
   1      pound         sausage -- (Hillshire Farms 97%
                        -- Fat Free Smoked
                        -- Sausage)
   2                    onions -- chopped
   1                    bell pepper -- chopped
   4      ribs          celery -- chopped
   1      can           crushed tomatoes -- (28 oz. size)
   2      cloves        garlic -- (2 to 3)
     1/8  teaspoon      Tabasco
   1 1/2  teaspoons     Tony Chachere's Salt Free Creole
                        -- seasoning
                        salt -- pepper
                        Mrs dash -- (I use Xtra Spicy)
     1/4  teaspoon      cayenne pepper
   1      teaspoon      oregano -- parsley, and basil
   2                    bay leaves -- up to 3
     1/8  teaspoon      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.
 
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                        Red Beans And Rice (Crock)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    ham bone -- cracked
   1      pound         small dried red beans -- soaked overnight &
                        -- drained
   1                    onion -- chopped
   3      cloves        garlic -- minced
                        salt and pepper -- to taste
   6      cups          hot cooked rice
   1      cup           chopped green onions

Place beans in bottom of crock pot and add remaining ingredients, except rice and green onions, with 1 1/2 quarts water. Cover and cook on high 2 hours. Turn heat to low and cook, covered, 10 to 12 hours. Remove ham bone and mash some of the beans against the side of the pot to thicken the remaining liquid. Remove meat from bone and return meat to pot. Season with salt and pepper and serve with rice, topped with chopped green onions.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                     Red Beans and Rice for Crock Pot

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           DRIED RED BEANS
   1       ea           HAM BONE (OPTIONAL)
   5       c            WATER
   1       ea           BAY LEAF
   3       ea           ONION, MEDIUM
   1       ea           GREEN PEPPER
   3       T            FAT OR BACON GREASE
   1       ea           CLOVE GARLIC, CHOPPED
   1       T            CHILI POWDER
     1/2   T            CUMIN

  PLACE ALL INGREDIENTS IN CROCK POT AND COOK FOR SEVERAL HOURS ON HIGH
  OR AT LEAST 8 HOURS ON LOW/MEDIUM.  SERVE OVER HOT RICE.  OR REMOVE
  SOME BEANS AND FREEZE FOR A LATER USE AND ADD 3/4 CUP OF RICE AND
  COOK ON HIGH UNTIL RICE IS COOKED.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                             Refried Bean Dip

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Mexican
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      20 ounce      ca  refried beans
   1      cup           shredded cheddar cheese
     1/2  cup           green onions -- chopped
     1/4  teaspoon      salt
   2      tablespoons   bottled taco sauce
                        tortilla chips

In slow-cooking pot, combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2 1/2 hours. Serve hot from the pot. Dip tortilla chips into mixture.

busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 17, 1997.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                              REGGIE'S STUFF

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Crockpot
                Low Fat                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Garbanzo beans -- soaked overn
     1/2   c            Lima beans -- soaked overnite
     1/2   c            White beans -- small navy, soa
                         -- overnite
     1/2   c            Millet, cooked
     1/2   c            Barley
   1       tb           Fresh rosemary -- to taste
   1       tb           Fresh thyme -- to taste
   1       t            Fresh oregano -- to taste
   1       t            Fresh sage -- to taste
   1       tb           Nutritional yeast
  16       oz           Tomato sauce

  Add all ingredients to crockpot and turn on. I add
  salt to it as it is served not during the cooking
  process.
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                           REGGIE'S STUFF <R T>

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Crockpot
                Low Fat                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Garbanzo beans -- soaked overn
     1/2   c            Lima beans -- soaked overnite
     1/2   c            White beans -- small navy, soa
                         -- overnite
     1/2   c            Millet, cooked
     1/2   c            Barley
   1       tb           Fresh rosemary -- to taste
   1       tb           Fresh thyme -- to taste
   1       t            Fresh oregano -- to taste
   1       t            Fresh sage -- to taste
   1       tb           Nutritional yeast
  16       oz           Tomato sauce

  Recipe by: reggie@reggie.com Add all ingredients to
  crockpot and turn on. I add salt to it as it is served
  not during the cooking process.
 
  Entered into MasterCook II and tested for you by
  Reggie Dwork reggie@reggie.com
  Submitted By DONNA@WEBSTER.DEMON.CO.UK  On   TUE, 31
  OCT 1995 104745 GMT
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                            Saucy Baked Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cans          baked beans -- drained
   1                    chopped onion
   1                    chopped green pepper
     1/2  cup           brown sugar
   2      tablespoons   prepared mustard
   1      teaspoon      Worcestershire sauce
     1/2  cup           smoke-flavor barbecue sauce
   4      slices        cooked ham -- diced, up to 6

Combine all ingredients in crockpot; stir well. Cover and cook on LOW setting for 5-12 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  *

                             Saucy Lima Beans

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Cans          butter lima beans
   1      Can           tomatoes
   1                    Onion -- sliced
   1                    Pepper -- sliced
   1      14 Oz.        Bottl  ) Catsup
   1      Cup           brown sugar
     1/2  Pound         Bacon -- fried & crumbled
   1      Pound         Skinless Kielbasa -- sliced

Mix all ingredients together and either bake at 250 degrees for 2 hours or in crockpot on high for 2 1/2 hours.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                   Slow-Cooker Barbecued Pork And Beans

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans                            Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless pork -- cut into 1-inch
                        -- cube, well trimmed
   1      cup           red bell pepper -- chopped
     1/2  cup           onion -- chopped
   1                    barbecue sauce -- (18 oz)
   2      cans          baked beans -- (16 oz each)

Mix pork, bell pepper, onion and 1 cup of the barbecue sauce in a 3-quart or larger slow-cooker. Cover and cook on high 4-5 hours or on low for 8-10 hours until pork is

very tender. Stir in remaining barbecue sauce and the drained beans.

Makes enough for 2 dinners. Good spooned over corn bread, and served with a green salad.

Source: Women's Day-March 97

Contributor: Sarah Gruenwald sitm@ekx.infi.net

Posted to RecipeLu  by P&S Gruenwald <sitm@ne.infi.net> on Nov 15, 1997, converted by MC_Buster.
 
 
 
 

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                     *  Exported from  MasterCook  *

                      Smoky Beef and Black Eyed Peas

Recipe By     : The Best Slow Cooker Cookbook Ever, Natalie Haughton
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans                            Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 ounce pkg  dried black-eyed peas -- rinsed/picked over
   1      11 1/2 ounce  bean with bacon soup
   3      cups          hot water
   3      medium        carrots -- chopped
   2      medium        onions -- sliced
   1      teaspoon      garlic powder
     1/2  teaspoon      seasoned salt
   3      pounds        beef chuck roast, trimmed -- cut in 2" cubes
   1      teaspoon      liquid smoke hickory flavoring
   1      4 ounce can   diced green chilies
   1                    red bell pepper -- chopped

In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt. Place the roast on top. Press into the bean mixture to cover as much as possible. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender. Increase the heat setting to High. Stir in the liquid smoke, chiles, and bell pepper. Cook, uncovered on High for 10-15 minutes longer. Skim any excess fat from the top before serving.

Serving Ideas : Serve with braised collards or kale & Cheddar biscuits.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -

NOTES : NOTES : Country cooking doesn't come any better. This is real down-home  meal.
 

                     *  Exported from  MasterCook  *

            Somebody's Granny's Crock Pot Lima Bean Casserole

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables & Side Dishes         Casseroles
                Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry lima beans
   3      teaspoons     salt
   1      tablespoon    molasses
     1/2  cup           butter
     3/4  cup           firmly packed brown sugar
   1      tablespoon    dry mustard
     1/2  cup           sour cream

Cover beans with water and 1 teaspoon salt, soak overnight. Drain, refill pot with water to cover beans, bring to boil and simmer till soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans.  Stir molasses and sour cream together, pour over beans and mix all together.  Cover and cook in crockpot on low for 4 to 6 hours.
 
 
 
 

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                     *  Exported from  MasterCook  *

                         SUNSHINE BEAN CASSEROLE

Recipe By     :
Serving Size  : 0    Preparation Time :0:00
Categories    : Beans                            Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      c             Red beans (canned)
                        drained
   2      c             Lima beans (canned)
                        drained
   2      c             Garbanzo beans
                        (canned) -- drained
   1      lb            Beef -- ground
   1      lg            Onion -- chopped fine
   1                    Garlic clove -- minced
     1/4  c             Brown sugar
   2      T             Mustard -- prepared
                        (or less)
     1/2  c             Ketchup
   1      t             Cumin powder (optional)
     1/4  c             Red wine
                        Salt and pepper
                        to taste

  Put drained beans into a 2 1/2-quart casserole; mix lightly and
set aside.
 
  In large skillet cook ground beef, onions and garlic until meat
is lightly browned; stir in remaining ingredients (except beans).
Add skillet mixture to beans in casserole; mix together. Cover
and bake for about an hour at 325 degrees F. or simmer the
mixture in a crockpot for 3 to 4 hours.
 
  NOTES:
 
  *  An easy bean casserole -- This recipe comes from "A Primer
on Bean Cookery" by the California Dry Bean Advisory Board. The
recipe calls for red beans, lima beans and garbanzos, but any
combination of cooked or canned beans can be used. Pick your own
favorites. Yield: Serves 6 to 8.
 
  : Difficulty:  Easy.
  : Time:  75 minutes if baked; 3 to 4 hours in a crockpot.
  : Precision:  No need to measure.
 
  : Jeff Lichtman
  : Relational Technology, Inc.
  : {amdahl, sun}!rtech!jeff
  : -or- {ucbvax, decvax}!mtxinu!rtech!jeff
 
  : Copyright (C) 1986 USENET Community Trust
 
 
 
 
 
 

Back to the top
 
 
 

------------------------------------------------------------------------
 
 
 
 
 
 
 

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NOTES : Notes:
 

                     *  Exported from  MasterCook  *

                    Super Duper Wonderful Baked Beans

Recipe By     : K-C Masterpiece
Serving Size  : 10   Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      16 oz cans    favorite brand baked beans -- drained
   2      cups          K-C Masterpiece BBQ sauce*
   2      medium        Granny Smith apples -- peeled and chopped
   1      cup           golden raisins
     1/3  cup           firmly packed brown sugar
   1      large         onion -- cubed
   6      strips        bacon

*Do not substitute another brand of sauce.  Best if made with "original recipe" flavor.
Place drained beans in a crockpot.  Mix barbecue sauce, apples, raisins, sugar and onion together.  Place bacon strips across the top and cook on low setting for 4 to 6 hours.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -

NOTES : Carole Rock raved about this on the Prodigy Food and Wine bulletin board, and it really is good.  When the recipe was published, there was only one variety under the KC Masterpiece label, now called "original flavor."  That's probably still the one to use.
 

                     *  Exported from  MasterCook  *

                      Sweet And Spicy Garbanzo Stew

Recipe By     : FF Mailing List  (Susan Wylder)
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups & Stews                    Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           garbanzo beans
   7      cups          water
   1      large         onion -- coarsely chopped
   2      whole         yams -- cut in chunks
   1      whole         carrot -- sliced
   1      stalk         celery -- sliced
   1      whole         leek -- sliced
   2      cups          broccoli -- cut in florets
   1      tablespoon    lemon juice
   1      tablespoon    soy sauce
   1      teaspoon      ground coriander
     1/2  teaspoon      ground cumin
   2      teaspoons     prepared horseradish
     1/8  teaspoon      hot pepper sauce
   1      dash          cayenne

 Place beans and water in a large pot.  Soak overnight.   Bring to a boil, cover, reduce heat, and cook until   tender, about 2 to 3 hours.  Add onion, yams, carrot,   celery, and leek.  Cook for 30 minutes.  Add remaining   ingredients.  Cook an additional 30 minutes.

  Serving Suggestions:  Pour into individual bowls or   over any whole grain. Also good as a topping for   potatoes or whole-wheat bread.

  Helpful Hint:  This dish can easily be made in a slow   cooker. Add all ingredients at once and cook on the   high heat setting for 8 to 10 hours. Be sure to soak   the beans overnight before you begin.

From the recipe files of Carole Walberg
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                      Sweet-And-Spicy Garbanzo Stew

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           garbanzo beans
   7      cups          water
   1                    onion -- coarsely chopped
   2                    yams or sweet potatoes -- chunked
   1                    carrot -- sliced
   1                    celery stalk -- sliced
   1                    leek -- sliced
   2      cups          broccoli pieces
   1      tablespoon    lemon juice
   1      tablespoon    soy sauce
   1      teaspoon      ground coriander
     1/2  teaspoon      ground cumin
   2      teaspoons     pure prepared horseradish
     1/8  teaspoon      hot pepper sauce
   1      dash          cayenne pepper -- optional

Place beans and water in a large pot. Soak overnight.
Bring to a boil, cover, reduce heat, and cook until tender, about 2 to 3 hours. Add onion, yams, carrot, celery, and leek. Cook for 30 minutes. Add remaining ingredients. Cook an additional 30 minutes. Serving Suggestions: Pour into individual bowls or over any whole grain.
Also good as a topping for potatoes or whole-wheat bread.
Helpful Hint: This dish can easily be made in a slow cooker. Add all ingredients at once and cook on the high heat setting for 8 to 10 hours.

Be sure to soak the beans overnight before you begin

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                           Texas Cowpoke Pintos

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        pinto beans
     1/2  pound         smoked bacon -- diced
     1/2  pound         salt pork -- diced
   2      medium        tomatoes -- contadina italian
   2      teaspoons     ground cumin
   2      teaspoons     chili powder
   4      cloves        garlic -- minced
   2      large         jalapeno peppers -- diced
                        salt -- to taste

Wash beans thoroughly, and discard any bad ones or rocks!  Place beans in pot and cover with water.  Bring to the boil.  Pour out water.  Return beans to the pot and add fresh water to cover 2 to 3 inches (for thicker sauce use 2 inches).  Add all other ingredients except salt.  Bring to the boil again and reduce to simmer.  If done in a crock pot it will take 8 to 10 hours. On the stove, it will take about 6 hours.  Season with salt the last hour if needed, and continue cooking till done.

Makes about 10 servings.

Can freeze, and use later for frijoles refrito.

Busted by Christopher E. Eaves <cea260@airmail.net>

Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net> on Mar 21, 98.
 
 
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                       Texas Zesty Black Eyed Peas

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         dry black eye peas -- cleaned and sorted
   6      cups          cold water
   1      whole         onion -- diced
   1      whole         green bell pepper -- diced
     1/2  whole         garlic -- finely diced
   2                    smoked ham hocks
     3/4  teaspoon      black pepper (add to taste)
   1      tablespoon    salt to taste
   1      large         cooked diced jalapeno -- optional

Put all of above in an electric crockpot. Set on low setting for 6 hours or overnight. Remove bones and skins, scrape fat off skin and put meat and fat back into pot. Cook on low for 1 hour and serve. busted by sooz

Posted to RecipeLu  by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                             Three Bean Bake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      16 oz can     great northern beans -- undrained
   1      16 oz can     chili beans -- undrained
   1      16 oz can     kidney beans -- drained
     1/3  cup           ketchup
     1/3  cup           firmly packed brown sugar
     1/2  teaspoon      powered ginger

In 2 quart microwave safe casserole or dish, combine all ingredients.   Mix well.  Cover with Waxed Paper.  Microwave on HIGH for 8 - 11   minutes, stirring twice during cooking.  If thicker juice is wanted,   Micro in two min increments on 80% power. Stir often.

CROCK POT  Directions. Combine all ingredients, mix well. Cover -   cook on High setting for 2 hours. If thicker juice is wanted, remove   cover, cook 1 hour longer, stirring occasionally.

Courtesy of Dale & Gail Shipp, Columbia Md.

Busted by Christopher E. Eaves <cea260@airmail.net>

Posted to RecipeLu List by "Christopher E. Eaves" <cea260@airmail.net> on Mar 21, 98.
 
 
 
 
 
 

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                     *  Exported from  MasterCook  *

                             Three Bean Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Beans                            Chili
                Main Dishes                      Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     vegetable oil
   1 1/2  pounds        ground beef
   1      small         onion -- chopped
     1/2  teaspoon      minced garlic
   1      can           (16 oz.) red kidney beans
   1      can           (16 oz.) lima beans
   1      can           (16 oz.) garbanzo beans
   1      can           (15 oz.) tomatoes
   1      can           (15 oz.) spanish style tomato sauce
   2      tablespoons   chili sauce or catsup
   1      tablespoon    oregano
   1      tablespoon    chili powder
   1      teaspoon      salt

Drain and rinse all beans. Brown ground beef with vegetable oil; drain. Add remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.

busted by sooz
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                     U.S. Senate Restaurant Bean Soup

Recipe By     : NAWK/Internet
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans                            Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         small white beans
   8      cups          water
   2      cups          ham -- diced
   1      cup           onion -- diced
   1      cup           celery -- chopped
   2      tablespoons   parsley -- chopped
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1                    bay leaf

Assemble ingredients in Slow Cooker.  Cover and cook on low 8-10 hours or until beans are tender.
 
 
 
 

                   - - - - - - - - - - - - - - - - - -
 

                     *  Exported from  MasterCook  *

                             vegetarian chili

Recipe By     : New Basics Cookbook by Julia Rosso and Sheila Lukins
Serving Size  : 8    Preparation Time :0:00
Categories    : Beans                            Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           olive oil
   2                    zucchini -- 1/2 inch dice
   2                    onions -- 1/2 inch dice
   1      clove         garlic -- finely chopped
   2      large         red bell peppers -- 1/4-inch dice
   1      can           (35 oz) italian plum tomatoes -- in juice
   1 1/2  lb            ripe plum tomatoes -- cut into 1 inch dice
   2      tbl           ground cumin
   1      tbl           dried basil
   1      tbl           oregano
   2      tsp           freshly ground black pepper
   1      tsp           salt
   1      tsp           fennel seeds
     1/2  cup           chopped fresh italian parsley
   1      cup           cooked kidney beans
   1      cup           cooked chick peas
     1/2  cup           chopped fresh dill (I used dry)
   2      tbl.          fresh lemon juice (I used lime)

Heat 1/2 cup of the oil in a large skillet over med. heat.  Add the
zucchini, and saute until just tender, 5 to 7 minutes.  Transfer the
zucchini to a large flameproof casserole or dutch oven.

Heat the remaining 1/4 cup oil in the skillet over low heat.  Add the
onions, garlic, and bell peppers.  Saute until just wilted, about 10
minutes.  Transfer the mixture to the casserole, along with the oil
remaining in the skillet.
Place the casserole over low heat.  Add the canned tomatoes and their
juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper,
salt, fennel seeds, and parsley.  Cook, uncovered, stirring often for 30
minutes.
Stir in the kidney beans, chick peas, dill and lemon juice.  Cook for
another 15 minutes.  Stir well, and adjust the seasonings to taste.  Serve
with bowls of sour cream, grated cheese, and sliced scallions alongside

8 portions

This is a recipe for vegetarian chili from
the New Basics Cookbook by Julia Rosso and Sheila Lukins.  It is my most
favorite and most used cookbook!  There are a lot of ingredients in this,
and I have cut some out before with good results, but this recipe is
OUTSTANDING when done to the letter.  I know dill sounds strange but really
it is great.  I make my kidney and chick peas for this the day before in
the crock pot.  One whole bag covered with 2 inches boiling water on low
for 10-12 hours (usually over night)  Hope you like it:

I tripled this last month and divided it into 6 bags for my family (6 meals)
Julie in GA
 
 
 

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