Recipes

Red Beans With Rice

Servings: 6 servings

Ingredients:

1 pound Red kidney beans
1 pound Salt pork
2 each Cloves garlic
1 teaspoon Italian seasoning
1 each Bell pepper
1 each Chopped onion
1 each Stalk celery
1 each Whole hot pepper

Preparation:

Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans.
Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice.
From "Talk About Good" contributed by Mrs. Charles Barras, Jr.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: GRILLED FLANK STEAK WITH PECANS, BLACK BEANS & CHILES Categories: Main dish, Spicy
Yield: 6 servings

2 ea Jalapenos;w/ seeds,chopped
4 ea Serrano chiles; seeded,diced
1 ea Flank steak (1 ½ to 2 lbs)
¾ c Corn oil
2 c Dry red wine
2 T Soy sauce
3 T Fresh coriander; chopped
5 ea Garlic cloves; 3 chopped
1 T Coarsely ground black pepper
1/3 c Pecan halves
9 oz Unsalted butter
1 T Minced chives
1/3 c Chicken stock / canned broth
1/3 c Red wine vinegar
1 ea Lg Shallot; chopped
1 t Fresh lime juice
¼ c Black beans, cooked
1 x Salt
1 x Freshly ground black pepper
1 x Flour tortillas; warmed

Place the flank steak in a shallow nonaluminum pan. Add 1 ½ cups of the wine and the oil, soy sauce, 2 tablespoons of the coriander, Jalapenos, chopped garlic and the coarsely cracked black pepper.
Cover and marinate in the refrigerator for at least 2 hours or overnight. Preheat the oven to 350 degrees. In a small baking dish, toast the pecans until slightly browned, about 5 minutes. Remove from the oven and set aside.
Rub the remaining two whole garlic cloves with ½ tablespoon of the butter and roast in the oven until soft and light brown, about 20 minutes. Reduce the oven temperature to 250 degrees.
In a mortar, combine the pecans, roasted garlic and Serrano chiles.
Crush with a pestle. Blend in 2 tablespoons of the butter and the chives. Preheat a grill or the broiler. In a medium nonaluminum saucepan , combine the stock, remaining 1/3 cup red wine, the vinegar, shallot, lime juice and 1 teaspoon of the coriander. Bring to a boil over moderate heat and boil until reduced to 2 tablespoons, 10 to 12 minutes. Reduce the heat to low and whisk in the remaining 2 sticks of butter, 2 tablespoons at a time. Stir in the black beans and season the sauce with salt and pepper to taste. Keep the sauce warm over simmering water. Lightly brush the flank steak with oil.
Season with salt and pepper. Grill the steak over a moderately hot fire or broil until medium rare, 5 to 7 minutes.
Thinly slice the steak crosswise on the diagonal and arrange on warmed plates. Spoon the sauce over each serving and accompany with warm flour tortillas.
Chile Pepper Magazine
Posted by WILLIAM HALL, Prodigy ID# JFBV53A.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: ORANGE-GLAZED FIERY GREEN BEANS
Categories: Side dish
Yield: 4 servings

4 ea Serranos;cut in thin strips
1 lb French cut green beans
2 T Orange juice
2 t Orange zest
¼ c Butter or margarine
¼ c Light brown sugar

Combine the chiles, green beans, orange juice, and orange zest. Allow to marinate for an hour.
Melt the margarine,add the sugar and heat until dissolved. Add the green bean mixture and simmer until the beans are glazed and cooked.
Chile Pepper Magazine
Posted by WILLIAM HALL, Prodigy ID# JFBV53A.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Pasta with Scallops and Green Beans
Categories: Pasta, Seafood
Yield: 4 servings

½ lb Green beans
1 x Salt & pepper to taste
4 T Olive oil
2 T Minced garlic
3 c Ripe tomatoes, peeled, cubed
2 T Tomato paste
1 t Dried marjoram
¼ c Coarsely chopped fresh basil
½ t Oregano
¼ t Red pepper flakes
¾ lb Bow-tie pasta
1 lb Bay or sea scallops*

*Note: If using large sea scallops, cut them in half.
Trim and cut green beans into 1-¼-inch lengths. Drop them into salted boiling water and cook them for 7 minutes or until slightly crisp and tender. Drain immediately and reserve ½ cup of the cooking liquid.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat and add 1 tablespoon of the garlic. Cook briefly without letting it brown. Add tomatoes, tomato paste, marjoram, basil, oregano, red pepper flakes, salt and pepper. Cook, stirring well, for about 5 minutes. Set aside.
Bring 3 quarts salted water to a boil. Add pasta, bring to a boil and cook, stirring, for about 12 minutes or according to package instructions. The pasta should be al dente.
Meanwhile, heat the 2 remaining tablespoons of olive oil in a large saucepan over medium-high heat. Add scallops, remaining garlic and salt and pepper to taste. Cook, stirring, for about 1 minute, then add the tomato sauce, green beans and reserved liquid to the pan. Bring to a boil, then lower the heat to a simmer. Drain pasta and add it to the tomato-scallop mixture. Serve immediately with the remaining basil. Source: Pierre Franey, The New York Times.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Rice and Beans with Cheese
Categories: Low-cal, Cheese, Rice
Yield: 5 servings

1 1/3 c Water
2/3 c Long grain Rice
1 c Shredded Carrots
½ c Sliced Green Onions
1 t Instant chicken bouillon
½ t Ground Coriander
¼ t Salt
1 t Hot pepper Sauce
15 oz Can Pinto / Navy Beans,drain
1 c Lo-fat Cottage Cheese
8 oz Plain lo-fat Yogurt
1 T Snipped fresh parsley
½ c Shredded lo-fat Cheddar chee

In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce.
Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed.
Stir in pinto or navy beans, cottage cheese, yogurt, and parsley.
Spoon into a 10x6x2" baking dish.
Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts.
************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spicy Green Beans (Masaledar sem)
Categories: Indian, Ethnic, Side dish, Spicy
Yield: 6 servings

1 ½ lb fresh green beans
1 ea In cube peeled chopped ginge
10 ea Whole cloves garlic
1 ½ c water
5 T vegetable oil
2 t whole cumin seeds
1 ea Dried hot red chili
2 t ground coriander
1 ¼ t salt
3 T lemon juice
1 t ground roasted cumin

Trim the green beans and cut them crosswise at ¼ in intervals.
Put the ginger and garlic into the container of an electric blender or food processor. Add 1/3 of the water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame.
When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander.
Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Baked Steak And Lima Beans
Categories: Beef
Yield: 8 servings

1 lb Dry lima beans
6 c Water
4 ea Slices bacon
2 lb Round steak (cutin 1"stri
18 oz (1 cn) tomato juice
1 T Packed brown sugar
½ t Salt, or to taste
1 t Dry mustard
½ t Black pepper

Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp.
Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 ½ to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Hot Chedder Bean Dip
Categories: Dips
Yield: 2 servings

½ c Mayonnaise
16 oz Pinto beans drained, mashed
1 c Shredded chedder cheese
4 oz Chopped green chilies
¼ t Hot pepper sauce

Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 ½ cups.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Perfect Beans
Categories: Beans, Main dish, Side dish
Yield: 8 servings

1 lb Dried beans
1 ea Sugar
1 T Salt
3 ea Arlic cloves
2 lb Sausage links
2 ea Nions
3 ea Jalapeno peppers
3 ea Hili powder

eans may be Pinto, navy, great northern White, etc. Pick over Beans o remove rocks and bad Beans. Wash and place in large pot with Sugar nd enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours or until tender. Add additional Water during cooking as ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit preference). Add all remaining ingredients nd cook Beans for at least 1 more hour, stirring occasionally and dding Water as needed*. Add Salt if required.
To begin, Water should be at least twice as deep as Beans. After eans have swollen, always keep just covered with liquid to prevent urning. If Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being careful not to get burned particles and continue ooking.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Red Beans and Rice with Smoked Sausage Categories: Pork, Main dish, Spicy
Yield: 4 servings

1 lb Dried red beans
1 ea Garlic clove chopped
1 ½ lb Smoked sausage cut
1 t Dried thyme
1 x Into chunks
1 t Ground pepper
8 oz Smoked ham shanks
½ t Sage
1 ea Large onion chopped
1 pn Cayenne pepper
1 x Salt
1 x Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice.
Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 ½ hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Refried Beans
Categories: Mexican, Side dish, Beans
Yield: 8 servings

1 lb Dried pinto beans
1 T Sugar
1 T Salt
½ c Bacon drippings
3 ea Garlic cloves
¼ c Bacon drippings

ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling.
over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add ½ cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater.
Heat ¼ cup bacon drippings or lard in a large skillet and add eans.
Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste.
ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans.
ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted.
ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Dixie's Baked Beans
Categories: Beans
Yield: 4 servings

1 cn Pork and beans
3 tb Mustard
3 tb Ketchup
¼ x Onion
¼ c Brown sugar

Chop onion and mix all ingredients in glass baking dish (cleanup is easy if baking dish is sprayed with Pam or other cooking spray first.) Increase mustard and/or ketchup to taste. Barbecue sauce could also be added in addition to, or instead of, ketchup. Bake at 350 for 30 to 45 minutes until bubbly but not too dry.




MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: BLACK BEAN CHILI
Categories: Vegetarian, Main dish, Madison
Yield: 8 servings

2 c Black turtle beans
1 Bay leaf
4 ts Cumin seeds
4 ts Dried oregano leaves
4 ts Paprika
½ ts Cayenne pepper
1 Chile negro or ancho chile,
-(for chili powder), -=OR=-
2 tb -Chili powder, or more
3 tb Corn or peanut oil
3 md Yellow onions
- diced into ¼-in squares
4 Garlic cloves
- coarsely chopped
½ ts Salt
1 ½ lb Ripe or canned tomatoes
-peeled, seeded and chopped;
- juice reserved
1 tb Rice wine vinegar (or more)
4 tb Cilantro, chopped

MMMMM--------------------------GARNISHES------------------------------ Green chiles:
2 Poblano or Anaheim,
- roasted, peeled & diced
-=OR=-
2 oz -Canned green chiles,
- rinsed well and diced
½ c Grated Muenster cheese
- (or more)
½ c Creme fraiche or sour cream
5 Cilantro sprigs

SORT THROUGH THE BEANS and remove any small stones. Rinse them well, cover them generously with water, and let them soak overnight. Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf. Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
Heat a small heavy skillet over medium heat. Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch. As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne. Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast.
Grind in a mortar or a spice mill to make a coarse powder. Preheat the oven to 375F. To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out. Cool it briefly; then remove the stem, seeds and veins. Tear the pod into small pieces and grind it into a powder in a blender or a spice mill. Heat the oil in a large skillet and saute the onions over medium heat until they soften. Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes. Add the tomatoes and their juice. Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch. Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure. Keep an eye on the water level and add more, if needed, to keep the beans amply covered. When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro. Prepare the garnishes. If you are using fresh green chiles, roast them over a flame until they are evenly charred.
Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice. Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro. Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread. It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup.
When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.

This is one of the best-known recipes from the San Francisco restaurant Greens.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: PASTA WITH SHELL BEANS AND GREENS
Categories: Pasta, Vegetarian, Madison
Yield: 4 servings

1 lb Cranberry beans (in pods)
-=OR=-
1 c -Cooked, Dried Beans
1 Bay leaf
6 Sage leaves; -=OR=-
½ ts -Dried Sage
5 tb Fruity olive oil
4 Garlic cloves
1 md Carrot; finely diced
Salt
2 lb Greens; such as
-Mustard, Kale, Turnip
- or a mixture
1 md Red onion; finely diced
3 pn Red pepper flakes
12 oz Penne, ziti or shell pasta
Freshly ground pepper

SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add ½ cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spicy Bean Burrito Filling
Categories: Mexican, Carnation
Yield: 102 servings

5 qt Que Bueno Precooked Refried
- Beans, Prepared according
- to label
4 c Que Bueno Picante Sauce

1. Combine Refried Beans and Picante Sauce in heavy saucepan. Heat to serving temperature, stirring occasionally. Place on warm steam table for holding.

2. As a burrito filling, place #12 scoop filling on a heated 7-inch flour tortilla. Fold envelope style. Top with Que Bueno salsa with Green Chiles, sour cream and guacamole. Garnish with grated cheese and sliced ripe olives.

Makes 102 #12 scoops of burrito filling.

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------- Recipe via Meal-Master (tm) v7.01



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spicy Bean Dip
Categories: Dips, Mexican, Carnation
Yield: 1 servings

5 qt Que Bueno Precooked Refried
-Beans, prepared according
-to label, heated
5 c Que Bueno Salsa with Green s

1. Combine refried beans and salsa with green chiles. 2. place on steam table for holding. Use as a dip with crisp tortilla chips or use in nachos.

Makes 6 6 ¼ quarts.

Source: Carnation Company

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------- Recipe via Meal-Master (tm) v7.01



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Hot 'n Spicy Bean Dip
Categories: Dips, Mexican, Carnation
Yield: 1 servings

5 qt Que Bueno Precooked Refried
-Beans, prepared according
-to label, heated
4 c Que Bueno Picante Sauce

1. Combine refried beans and picante sauce. 2. Place on steam table for hlding. Use as a dip with crisp tortilla chips or use in nachos.

Makes 6-6 ¼ quarts.

Source: Carnation Company

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MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: BEAN CURD WITH A SPICY SAUCE
Categories: Vegetarian
Yield: 2 servings

MMMMM----------------------------SAUCE-------------------------------- 2 ts Cornstarch
½ c Stock
1 ts Chili paste with garlic
2 tb Soy sauce
1 tb Vegetable oil
Salt to taste
½ ts Sugar

MMMMM--------------------------BEAN CURD------------------------------ 2 tb Oil
3 Garlic cloves
1 ts Fresh ginger
3 Scallions
1 lb Bean curd
- cut into 1-inch cubes

Whisk together the sauce ingredients & set aside.

In a wok, saute garlic & ginger. Add scallions, followed by the tofu. Cook for a few minutes. Pour suace over the sauted ingredients. Mix gently & simmer carefully. Let the sauce thicken, stirring gently every now & then.

Serve over rice.

Posted by Mark Satterly in Fidonet Intercook



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Adzuki Bean Stew
Categories: Main dish, Vegetarian, Vegan
Yield: 4 servings

4 oz Adzuki beans
- soaked overnight
2 oz Margarine
1 Onion; chopped
2 Garlic cloves; crushed
1 lb Leeks; trimmed,
- washed well & sliced
1 Carrot; diced
8 oz Mushrooms; wiped & sliced
1 tb Hungarian paprika, sweet
1 pn Cayenne pepper; to taste
2 tb Wholewheat flour
½ pt Vegetable stock
1 tb Soy sauce
1 tb Tomato paste
1 lb Chopped tomatoes
Salt & pepper; to taste
Parsley; chopped, to garnish

MMMMM--------------------------DUMPLINGS------------------------------ 4 oz Wholewheat flour
¼ ts Salt
1 oz Margarine
3 tb Parsley, half if using dried
3 fl Water (or milk if preferred)
-OR- less, as needed

Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid.

Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil.

Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.

FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings.

Serves 4 to 6.

Courtesy of Mark Satterly



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Red Beans and Rice No. 5
Categories: Beans, Rice, Main dish, Diabetic
Yield: 4 servings


2 cloves garlic, minced 1/3 cup diced onion ⅛ tsp cayenne ⅛ tsp cumin ⅛ tsp chili powder 2 tsp Tabasco sauce 2 cup cooked brown rice 2 cup cooked red beans 1 cup diced cooked ham Directions:
In a large pan, saute garlic and onion with seasonings. Add rice, beans and ham; cook over medium heat. Stir in approximately ¼ cup water or liquid from beans. Cook until heated through.

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MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Clay Pot Shrimp With Bean Thread Noodles - Goong Ope Maw Categories: Thai, Shrimp, Pasta
Yield: 6 servings

8 oz Bean Thread Noodles
2 tb Vegetable Oil
¼ c Cilantro Pesto (See Recipe)
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled & Deveined
1/3 c Coarsely Chopped Green Onion
¼ c Chicken Stock
2 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
1 tb Chinese Rice Wine Or:
Dry Sherry
1 ts Dark Soy Sauce
1 ts Asian Sesame Oil
1 ts Sugar
¼ ts Salt
Handful Of Cilantro Leaves

MMMMM------------------------CILANTRO PESTO---------------------------- 1 ts Whole White Or Black
Peppercorns
2 tb Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tb Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortor and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three inngredients innto a fairly smooth paste in the mortor or in a small blender or food processor.
If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about ¼ cup.
For an industrial strength batch use 1 tb peppercorns, ½ cup cilantro roots and ½ cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute.
Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture.
Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. From: Real Thai, The Best Of Thailand's Regional Cooking by Nancie McDermott, 1992 Chronicle Books ISBN 0-8118-0017-2.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chili Bean Tacos
Categories: Main dishes
Yield: 8 servings

2 T Olive oil
1 lb Pork sausage, crumbled
1 Onion, chopped
1 Garlic clove, crushed
½ t Ground cumin
1 t Hot chili powder
1 Tomato, peeled, chopped
3 T Tomato paste
½ Red bell pepper, seeded,
-diced
1 cn Kidney beans, drained (10oz)
Salt to taste
8 Taco shells
Sour cream
Paprika
Lettuce leaves
Radish roses

Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans. Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking. Season with salt.

Meanwhile, heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses.

VARIATION: Substitute lean ground beef for sausage, if desired.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: BEAN LOAF
Categories: Main dish
Yield: 6 servings

1 c Rolled oats
¾ c Water
1 lb Can butter beans, drained*
1 c Shredded carrots
½ c Onions, finely chopped
2 tb Oat bran
1 Egg white
⅛ ts Garlic powder
⅛ ts Pepper
¼ ts Oregano
¼ ts Basil
¼ ts Thyme
¼ ts Ground sage
Salt to taste

*Butter beans (like lima) or Great Northern beans, rinsed, drained 1 cup dry beans make about 2 c puree but I'm not sure about canned.

"Oats, beans and carrots make this deliciously spiced loaf a real high-fiber meal. Try it hot for dinner and have the leftovers in a sandwich the next day."

Preheat oven to 350F Lightly oil a 4x8 inch loaf pan or spray with nonstick cooking spray. Place oats and water in a small bowl and let stand 15 min. Place beans in a large bowl, mash. Add remaining ingredients. Mix well with fork making sure that spices are evenly distributed. Add oats to bean mixture. Mix well. Press firmly into prepared pan. Bake 1 hr 15 min. Invert onto serving plate. Let stand 5 min before slicing.

Per serving: 161 calories, 9 g protein, 1 g fat, 29 g carbohydrate, 19 mg sodium, 0 mg cholesterol, 7 g fiber.

Source: Oat Cuisine c. 1989 Bobbie Hinman, Prima Publishing, Rocklin, CA Shared by Elizabeth Rodier Apr 93



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: CHILI BEANS
Categories: Side dish, Main dish, Roberts
Yield: 4 servings

1 c Dried black beans
1 c Dried black-eyed peas
1 sm Ham hock
3 c Chicken stock or water
-or low-sodium chicken broth
Salt; as desired

These are good either by themselves or as an addition to chili base.
(See RECIPE).

THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat.
Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add ½ cup more stock each time if all the liquid has been absorbed. Cook for 1 ½ hours or until beans are soft.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Arcadian Eight Bean Chili
Categories: Chili, Main dish
Yield: 25 servings

-formatted by S.Grabowski
½ c Kidney beans
½ c Black beans
½ c Pinto beans
½ c Red beans
½ c Navy beans
-the others got lost on the
-way to the pot
1 lb Bacon
5 lg Chopped onions
2/3 c Minced garlic
¼ c Ground coriander seeds
¼ c Cinnamon
¼ c Paprika
1 c Cayenne
½ c Ground dried Poblano chilies
108 oz Can Italian plum tomatoes
12 oz Beer
5 lb Lean ground beef
Salt to taste

In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. Cook at a simmer for 1 ½ hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp.
Add the onions and garlic and cook over medium heat for 5 minutes.
Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.
***Author unknown.Recipe from local bbs file.***



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Dymamite Chili with Beans
Categories: Chili, Main dish
Yield: 4 servings

-formatted by S.Grabowski
½ c Soaked pinto beans, drained
1 tb Oil or bacon drippings
1 lg Sliced onion
½ md Chopped green pepper
1 Minced garlic clove
2/3 lb Boneless pork cut into
-½ inch cubes
1/3 lb Stew meat cubed
16 oz Can whole tomatoes
2 tb Chili powder
1 Diced Jalapeno pepper OR
Serrano pepper
1 ts Dried Mexican oregano
2 ts Cumin
1/3 c Dry red wine
Salt to taste
Fresh ground pepper to taste
2 tb Tortilla flour mixed in
Water to form a paste

Combine water and beans in medium saucepan and bring to boil over medium high heat. Reduce heat and simmer until tender, about 1 hour.
Heat oil in large skillet over med-high heat. Add onion, green pepper, and garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add pork and beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add beans and their liquid along with tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add wine and cook, uncovered, 30 min. Season with salt and pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken.
Author unknown. Taken from local bbs file.

MMMM-----

~--
þ OLX 2.1 TD þ I've come so far & remembered so little.
þ R110A: Intelec þ The Bytes 'n Bits þ Bayonne, NJ (201) 437-4355 ====================================================================== ====
BBS: Computer Specialties BBS Date: 03-31-93 (12:12) Number: 3883 From: SUSAN GRABOWSKI Refer#: NONE To: ALL Recvd: NO Subj: CR Chili #10 Conf: (317) COOKING



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Three Beans in Lettuce Parcels
Categories: Chinese, Vegetarian, Kaz, Stir fry Yield: 2 servings

2 ½ tb Garlic and herb dressing
100 g Chickpeas
100 g Black eye beans
100 g Flageolet beans
1 Medium red chilli
½ tb Chives
4 Chinese lettuce leaves
Salt and pepper to taste

1. Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives.

Divide the mixture between the lettuce leaves and serve.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spinach and Bean Gratin
Categories: Vegetarian, Kaz, Foreign
Yield: 4 servings

1 tb Sunflower oil
1 Onion
225 g Mooli or radish
400 g Chopped tomatoes
400 g Cannellini beans
225 g Frozen spinach
1 ts Ground cuumin
1 tb Fresh chopped thyme
100 g Breadcrumbs
Seasoning

Preparation: Chop the onion
: Halve the mooli lengthways and slice into semi circles

1. Preheat the oven to 200c/400f/gas 6. Heat the oil in a large pan and fry the onion and mooli together for 5 minutes until softened.

2. Add the tomatoes, cannellini beans, spinach, cumin, and thyme.
Add seasoning to taste and simmer for 5 minutes.

3. Transfer the mixture to an ovenproof casserole dish, top with breadcrumbs and bake for 25 minutes until golden.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Alta Mae's Many Bean Stew
Categories: Mcdougall, Main dish, Stew, Vegetarian, Crockpot Yield: 6 servings

1 md Onion, chopped
1 md Garlic clove
1 ½ ts Paprika
2 c Vegetables, cubed
½ c Pinto beans
½ c Kidney beans
½ c Lima beans
½ c Yellow split peas
2 ts Salt
5 c Boiling water
Bay leaf
1 ts Celery seed
1 ts Dill weed
¼ ts Pepper

Saute onion and garlic in water with paprika.If you have a crockpot,put all the ingredients in and cook on High for 8 hours. If not, add pintos, water, bay leaf,and celery seed and bring to a boil.
Simmer, partially covered, for 1 hour. Add kidney beans and lima beans and simmer another hour. Add remaining ingredients. Check and stir occasionally to make sure there's enough water. Simmer another hour.

-- This was originally copied from Prodigy/Food and Wine/Healthy Eating forum. It makes a good amount, enough for 2 meals at our house.As I get more recipies formatted to MM I'll be posting more.Hope to see you all again
soon.----------------------------------Sue

* OLX 2.1 TD * +++ +++ Hey Rocky, watch me pull this tagline outa my hat --- WM v2.05/91-0153
* Origin: Binary Information Network (201) 617-8054 (1:2604/411) ====================================================================== ====
BBS: Computer Specialties BBS Date: 03-06-93 (14:47) Number: 36626 From: DENISE BRADSHAW Refer#: NONE To: KAREN MINTZIAS Recvd: NO Subj: Re: Hungarian(Magyar) Cui Conf: (149) COOKING



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chinese Green Bean Casserole
Categories: Casseroles, Vegetarian
Yield: 12 servings

2 cn Green beans(16oz)
1 cn Bean sprouts,drained(16oz)
1 cn Cream/celery soup(10.75oz)
1 cn Onion rings,Frnch-fried(3oz)

1. Mix together green beans, bean sprouts and soup in a greased 2-quart casserole.~ 2. Bake in preheated 350'F. oven 30 minutes.~ 3.
Sprinkle with onion rings; bake 5 minutes longer, or until onion rings are golden brown.~



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Vegetable Bean & Noodle Casserole
Categories: Casseroles, Vegetarian
Yield: 8 servings

1 ½ c Onion,diced
1 ½ c Celery,diced
3 tb Salad oil
1/3 c Flour,whole wheat
3 c Veggie broth
1 Potato,medium,peeled/grated
½ lb Mushrooms,fresh,sliced
1 Tomato,peeled/chopped
½ ts Rosemary
½ ts Thyme
½ ts Sage
½ ts Salt,seasoned
¼ ts Pepper,seasoned
¼ ts Mustard,dry
2 c Soy beans,cooked
3 c Noodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3 c Parsley,minced

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4.
Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7.
Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Green Bean & Onion Casserole
Categories: Casseroles, Vegetarian
Yield: 6 servings

3 tb Butter
3 tb Flour
1 tb Mustard,prepared yellow
½ ts Salt
¼ ts Tabasco sauce
1 cn Green beans,undrained(16oz)
Milk
1 cn Onions,small whole(16oz)
1 c Bread cubes,buttered

1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 ½ cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart casserole; border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.~



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chinese Style Bean Sauce with Tofu
Categories: Chinese, Main dish, Vegetarian
Yield: 3 servings

2 tb Oil
1 ts Grated ginger
1 ts Minced garlic
2 sm Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 oz Tofu, cubed
2 tb Red miso, mixed with ½ c
-- water
1 tb Soy sauce
1 tb Honey
1 tb Tahini
½ ts Vinegar
1 ts Cornstarch dissolved in 2 tb
-- water

Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice.

Shurtleff & Aoyagi, "The Book of Tofu"



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Fried Bean Curd with a Sweet & Sour Sauce Categories: Main dish, Chinese, Vegetarian
Yield: 5 servings

1 ½ ts Cornstarch
3 tb Stock
¾ c Stock
3 tb White vinegar
3 tb Sugar
1 tb Tomato ketchup
2 tb Soy sauce
½ ts Salt
¼ ts Cayenne
Freshly ground black pepper
1 tb Oil
1 Garlic clove, peeled
1 sl Ginger root
1 Carrot, sliced
½ sm Red bell pepper, cut into
-- strips
½ sm Green bell pepper, cut into
-- strips
2 Scallions, sliced
¾ lb Tofu, cubed
2 ½ ts Salt
2 tb Vegetable oil

Mix cornstarch with 3 tb stock. Combine ¾ c stock, vinegar, sugar, ketchup, soy sauce, ½ ts salt, cayenne & black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes.
Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tb oil in a wok. Put in ½ ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat.

Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Burritos
Categories: Mexican, Vegetarian, Main dish
Yield: 3 servings

8 oz Black Beans; Dry*, OR
30 oz Black Beans; Canned
1 md Onion; Finely Chopped
2 Garlic Cloves; Minced
1 Jalapeno Pepper; Seeded And
-Finely Chopped, Up To Two
-Can Be Used Or To Taste
1 ts Chili Powder
1 ts Ground Cumin
5 tb Olive Or Vegetable Oil
16 oz Tomatoes; Cut Up, 1 Can
1 ¼-Inch Thick Lemon Slice
1 ts Dried Oregano; Crushed
¼ ts Salt
1 ds Hot Pepper Sauce; (Optional)
6 Flour Tortillas

MMMMM--------------------------GARNISHES------------------------------ Salsa
Guacamole Or Dairy Sour
-Cream
Chopped Tomato; (Optional)
Snipped Cilantro

Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 ½-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about ½ Cup of the bean mixture onto each tortilla.
and fold the edges over to form a packet. Serve with salsa and guacamole or sour cream. If desired, top with chopped tomato and snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 ½-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 ½ hours or until tender.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Chili Burgers
Categories: Vegetarian, Main dish
Yield: 6 servings

1 c -Water
½ c Quinoa; rinsed
2 c Black bean flakes
1 ½ c -Boiling water
2 ts Chili powder
1 ts Ground cumin
½ c Fresh cilantro, chopped
2 Green onions; chopped
½ c Red bell pepper, chopped
½ c Plain bread crumbs
¾ ts Salt
2 ts Vegetable oil

MMMMM----------------------OPTIONAL GARNISHES-------------------------- 2 c Lettuce; shredded
1 c Grated lo-fat cheddar cheese
-OR cheddar-style soy cheese
½ c Nonfat sour cream
1 c Bottled salsa
Avocado; diced
Ripe olives, sliced
Green onions; chopped

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes.

Combine ½ cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls.
Flatten each ball into a ¼-inch-thick cake.

Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.

Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5.2

Source: Delicious! magazine - May/June 1993 Typed for you by Karen Mintzias



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Baked Beans Deluxe
Categories: Beans
Yield: 4 servings

2 x 440g cans baked beans
-in tomato sauce
1 Stick celery, chopped
1 Onion, chopped
1 Green pepper, chopped
1 x 190g can champignons drained
1 x 450g can pineapple pieces
-drained
½ c Treacle
1 ts Worcestershire sauce
1 Dash tabasco sauce
200 g Smoked frankfurts, sliced

Combine baked beans with celery, onion, green pepper, champignons and pineapple in large ovenproof dish. Stir in treacle, worcestershire sauce, tabasco and frankfurts. Bake, uncovered, in moderate oven 1 ½ hours.

Serve with hot wholemeal bread or rolls. Casserole can be made up to 1 day ahead; store, covered, in refrigerator. It can be frozen for up to 2 months. Recipe is unsuitable to microwave.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chinese Bean Casserole
Categories: Casserole
Yield: 1 servings

1 cn French style green beans
1 cn Cream of celery soup
1 cn Chow mein vegetables
1 cn French fried onions
¼ ts Salt
½ c Chopped almonds

Drain the green beans and chow mein vegetables. Mix all ingredients into casserole dish and cover, saving some French fried onions, then bake at 350 degrees for 20 minutes. Remove cover, add onions and bake 10 minutes more.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Gazpacho
Categories: Soup, Vegetable, Ham, Bean, Salad dress Yield: 4 servings

3 c Chopped, peeled, and seeded
Tomatoes
1 12-oz. can (1-½ cups) hot
Style vegetable juice
Cocktail
1 c Cubed fully cooked ham
1 15-oz. can black beans or
Garbanzo beans, rinsed and
Drained
½ c Chopped seeded cucumber,
Yellow summer squash, and/or
Zucchini
½ c Chopped green or yellow
Sweet pepper
¼ c Thinly sliced green onion
2 tb Italian salad dressing
Bottled hot pepper sauce
(optional)

IN A LARGE MIXING BOWL comine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce.

Makes 4 main-dish servings.

Nutrition facts per serving: 201 cal., 6 g total fat (1 g sat. fat), 11 mg chol., 1,247 mg sodium, 25 g carbo., 8 g fiber, 17 g pro.
Daily Value: 17% vit. A, 82% vit. C, 8% calcium, 19% iron.

SOURCE: BETTER HOMES AND GARDEN, July 1993

Shared by Cate Vanicek



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Curd with Ginger
Categories: Main dish, Vegetarian
Yield: 4 servings

3 ea Pads tofu
8 ea Tree ears
2 tb Peanut oil
1 tb Finely chopped ginger
1 ½ tb Finely chopped garlic
¾ c Chopped scallions
1 ts Hot chilies, chopped
½ c Cooked fresh peas
1 ts Sugar
1 tb Red wine vinegar
1 ts Sesame oil

Cut tofu into ½ inch cubes. Soak tree ears in warm water till soft.
Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice.

"Vegetarian Times Cookbook"



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Gracia's Black Beans
Categories: Vegetarian, Low-fat, Vegan
Yield: 8 servings

3 c Dry black beans
1 ts Crushed garlic
1 ts Salt
Hot red pepper (optional)
Freshly ground black pepper
Extra virgin olive oil
1 lg Yellow onion; minced

Rinse and sort the beans and bring to a boil in a large pot of unsalted water. Simmer for about an hour, stirring occasionally and adding water when needed. Cover and soak overnight. The next day, pour off the soaking water and add enough fresh water to cover the beans. Bring to a boil again and let simmer (stirring occasionally and adding water if needed) until tender enough to eat. Strain, saving some of the pepper and red pepper. In the bottom of a large saucepan, heat enough olive oil to coat the bottom of the pan. Add the garlic mixture to the hot oil and stir once. Add the minced onion and cook until the onion is slightly transparent. Add the beans and some of the liquid and heat until hot enough to eat. Serve over rice.

Nutritional Information Per Serving: Protein - 12 grams (24%); Carbohydrates - 33 (68%); Fat - 2 grams (9%); Calories - 192; Sodium ~ 535 mg.; Cholesterol - 0 mg. Exchanges: 2 bread, 1 lean meat.

These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market... (March/April Issue)

Shared by Linda Martin



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Republica Dominicana Red Beans & Rice (Arroz Con Habijual Categories: Main dish, Dominican, Vegetarian
Yield: 1 servings

MMMMM----------------------------BEANS-------------------------------- 1 c Dry red beans *
3 c -Water (approx.)
3 c -Fresh water
1 tb Cumin
1 tb Raw sugar
1 tb White vinegar
2 Garlic cloves
- peeled and chopped
1 Onion; peeled and chopped
½ ts Salt
Freshly ground black pepper
1 ds Tabasco

MMMMM---------------------------FOR RICE------------------------------- 1 c Rice
2 ½ c Water

*NOTE: (red beans are not the same as kidney beans- they are smaller)

Soak the beans in the water overnight or at least 8 hours. Drain the soaking water.

Put the beans and all the rest of the ingredients into a large cooking pot. Bring the water to a boil, then reduce to moderate-low heat and cook for about 1 hour, until most of the water is absorbed.
Add more water if you need to, and stir the beans every 10 minutes or so.

When the beans have ½ hour to go, make the rice. Put the rice and water in a saucepan, bring to a boil, then reduce the heat and cover.
Simmer until all the water is absorbed, about 30 minutes. Then turn the heat off and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos fritos), and cornbread (served fried like hush-puppies). For dessert serve fruit such as papaya with coconut, and expresso coffee (for Dominican style expresso: fill up your demitasse cup ½ full of raw sugar, then add outrageously strong expresso coffee!).

~Mary Howard

From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Five bean soup
Categories: Beans, Soup, Vegetarian
Yield: 6 servings

½ c Navy beans; dried
½ c Lima beans; white dried
½ c Chick peas; dried (garbanzo
½ c Red beans; dried (kidney be
½ c Black beans; dried
3 ½ c Water; or beef stock
Salt
2 tb Vegetable oil
1 Onion; chopped
2 tb Dry sherry
3 Cl Garlic; minced
1 Green bell pepper; cored, s
1 Carrot; diced
1 Celery; diced
1 ½ ts Cumin; ground
1 ts Coriander seeds; coarsely g
1 ts Orange peel; grated
¼ ts Freshly ground pepper
¼ ts Red pepper flakes; dried (o
Rice; freshly cooked (optio
Sour cream; or yogurt
Cilantro; fresh, chopped

Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight.
Drain beans and return to pot. Add 3-½ cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-½ hours. Season to taste with salt.
Heat oil in heavy skillet over low heat. Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel, pepper and ¼ teaspoon red pepper flakes if desired. Place rice in bowls. Spoon soup over. Top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve. Serves 6. Recipe from Bon Appetit, October, 1987.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Pinto Bean Cakes with Salsa
Categories: Main dish
Yield: 4 servings

1 ½ T Salad oil
1 Onion,small,finely chopped
¼ c Red bell pepper,fine chopped
2 Garlic cloves,minced/pressed
1 Jalapeno chili,med*
2 cn Pinto beans,drained/rinsed
⅛ t Liquid smoke
¼ c Chopped fresh cilantro
½ t Ground cumin
¼ t Pepper
1/3 c Yellow cornmeal
Cooking oil spray (opt)
1 c Tomato-based salsa

* - seeded and finely chopped.

1. In a 12-14" nonstick frying pan over medium heat, combine 1 ½ teaspoons of the oil with the onion, bell pepper, garlic and chili.
Stir often until onion is limp but not browned, about 5 minutes.

2. In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.

3. Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a ½" thick cake. Coat cakes with cornmeal.

4. Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly 8-10 minutes; turn cakes over once. Coat pan with cooking oil spray is cakes start to stick. Serve cakes with salsa and add to taste.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tabasco Classic - Red Beans and Rice On Monday *** Categories: Rice, Beans, Spicy, Hot, Tabasco
Yield: 8 servings

1 lb Dried Red Beans, Picked Over
8 c Cold Water
½ lb Lean Salt Pork, Bacon, Or
- Ham, Diced
1 tb Olive Oil
1 c Chopped Onion
1 Minced Garlic Clove
2 tb Chopped Fresh Parsley
¾ ts Salt
1 ½ ts Tabasco Pepper Sauce
4 c Hot Cooked Rice

In New Orleans, Red Beans and Rice has evolved into a traditional Monday dish, but it's a fine accompaniment anytime for fried chicken, pork chops, ham, or sausage.
~--------------------------------------------------------------------- ~-- In a large saucepan combine the dried beans and the water, cover, and soak overnight. Add the pork, bacon, or ham and bring to a simmer. Cook, covered, for 15 minutes.

Meanwhile, in a medium skillet heat the oil and saute the onion and garlic for 3 minutes or until golden. Add the mixture to the beans along with the parsley, salt, and Tabasco sauce. Cover and simmer 1-½ to 1-¾ hours longer, or until the beans are tender enough to mash one easily with a fork. Add hot water as needed to keep the beans covered, and stir occasionally. When the beans are finished they will have soaked up most of the liquid. Serve over the hot cooked rice.

From: The Tabasco Cookbook.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spicy Bean Curd
Categories: Pork, Chinese
Yield: 2 servings

½ lb Medium-firm tofu
1 ts Soy sauce and dry sherry
1 ts Sweet bean sauce or hoisin
-sauce
¼ lb Ground pork
3 tb Salad oil
1 ts Minced fresh ginger
2 ts Minced garlic
2 ts Hot bean sauce or 2 small
-dried chiles
¾ c Water
2 tb Soy sauce
2 Green onions, thinly sliced
2 tb Each water and cornstarch

A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To balance it's zestiness and soothe your palate, serve with hot cooked rice. Cut tofu into ½ inch cubes; place in a colander and let drain for 15 minutes. In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add pork and stir to coat. Stir in 1 tsp of the oil; let stand for 15 minutes. Heat a wok or wide frying pan over high heat. When pan is hot, add remaining oil. When oil begins to heat, add ginger and garlic. Stir once, then add pork and stir-fry until meat is no longer pink (about 2 minutes). Stir in hot bean sauce. Add tofu, the ¾ cup of water, and the 2 Tbs soy.
Cook for 3 minutes; then add onions. Stir together the water and cornstarch; pour into pan and cook, stirring, until sauce boils and thickens. Makes 2 to 3 servings.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Red-Cooked Bean Curd, Family-Style
Categories: Chinese, Vegetarian, Tofu
Yield: 2 servings

1 lb Firm bean curd (tofu)
8 Whole scallions
½ c Peanut oil
1 ½ tb Peanut oil
2 tb Coarsely chopped garlic
2 tb Rice wine
2 tb Hoisin sauce
1 tb Light soy sauce
1 tb Dark soy sauce
1 ts Sugar
1 c Chicken stock
1 tb Sesame oil

CUT THE BEAN CURD cake into 1-by-3-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes. At a slight diagonal, cut the scallions into 3-inch pieces. Heat a wok or large saute pan until it is hot. Add the ½ cup of peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels. Drain and discard the oil. Wipe the wok clean, reheat, and add 1 ½ tablespoons of oil. Then add scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over high heat for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil, and give the mixture a final turn. Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Dixie Lima Beans
Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings

2 pk Lima beans; frozen, 10 oz ea
1 c Celery; diced
4 sl Baconm; cooked and crumbled
2 tb Onion; finely chopped
1 tb Pimiento; diced

Cook lima beans with celery as directed on package; drain. Fry bacon; reserve 3 tablespoons bacon drippings. Saute onion in drippings; mix with hot lima beans. Add pimiento and top with bacon.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Fava Bean Burgers
Categories: Beans, Vegetarian, Burger, Boat, D/g Yield: 7 servings

1 c Multi grain oats
⅛ c Bran
¼ c Wheat germ
1/3 c Dry potato flakes
¾ c V-8 juice
1 Egg
1 cn Fava beans - 19 oz. drained
1 c Carrots; shredded
½ c Onion; finely chopped
¼ c Green pepper; finely chopped

MMMMM--------------------SPICES (REGULAR OPTION------------------------ ⅛ ts Garlic powder
⅛ ts White pepper
¼ ts Oregano
¼ ts Basil
¼ ts Rosemary
¼ ts Ground sage
4 ds Tabasco

Place Oats, potato buds, bran, wheat germ in bowl and mix with the V 8. Let stand for 15 minutes. Stir in egg and spices.

Drain Fava beans, place in small bowl and mash with a fork.

Mix vegetables, oat mixture and beans in medium bowl until well blended.

Press firmly into ¼ lb hamburger press.

Lightly oil non stick fry pan and fry over med heat (325 if using electric fry pan) for approximately 8 minutes per side or until browned and crisp.

Place on cake rack over cookie sheet and bake for 20-30 minutes so inside of burger gets set. Or make thinner burgers.

Cool, wrap individually, freeze.

Spices can be changed to Cajun, Indian, Italian, Mexican

Adapted from recipe of Elizabeth Rodier == Courtesy of Dale & Gail Shipp, Columbia Md. ==



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Many Bean Stew
Categories: Stew, Beans, Vegetarian, Crockpot, D&g Yield: 6 servings

1 Onion, chopped
1 tb Oil
2 Cloves garlic, chopped
1 ½ ts Paprika
½ c Pinto beans
½ c Northern beans
½ c Kidney beans
½ c Red lentils
5 c Water
1 Bay leaf
1 ts Celery seed
1 ts Dill weed
2 ts Salt
¼ ts Black pepper
1 Knorr Vegetarian Bol. Cube
2 c Cubed potatoes (potato,
Carrots, etc.)

Saute onion, garlic in oil along with paprika.

Put all ingredients in slow cooker, and simmer on high for about 4 hours. == Courtesy of Dale & Gail Shipp, Columbia Md. ==



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Old-Fashioned Pole Beans
Categories: Side dish, Vegetable, Sthrn/livng Yield: 10 servings

3 lb Pole beans; fresh
5 c Water
1 Ham hock; ½ lb.
2 ts Salt
¼ ts Pepper

Remove strings from beans, cutting beans into 2 inch pieces. Wash beans.

Place water and ham hock in a Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 hour. Add beans, salt, and pepper; cook 30 minutes or until tender.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Hot Dog Baked Beans
Categories: Crock pot
Yield: 1 servings

4 lb Canned baked beans
¼ ts Onion powder
¼ c Ketchup
¼ c Sugar
¾ c Onion; diced
1/3 c Light molasses
¼ c Open pit sauce w/onions
1 lb 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.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Brocco Categories: Main dish, Chinese, Vegetarian
Yield: 4 servings

1 ½ ea Cakes bean curd
Vegetable oil
-- for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

MMMMM----------------------------SAUCE-------------------------------- 2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-½-inch flat pieces. Deep-fry them in hot oil for 2 to 2-½ minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-½ minutes, and then cook, covered, for 1-½ minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-½ minutes. Serve with rice and other dishes.

Kenneth Lo, "New Chinese Vegetarian Cooking" Typed by Karen Mintzias



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: White Bean and Sausage Rigatoni
Categories: Cyberealm, Italian, Main dish
Yield: 4 servings

8 oz Rigatoni (5 cups)
8 oz Fully cooked turkey kielbasa
½ pk Of a 10 oz pk frozen chopped
.spinach, thawed
2 cn 14.5 oz ea stewed tomatoes
1 cn 15 oz great northern beans,
.rinsed and drained
3 oz Tomato paste
¼ c Red wine or chicken broth
1 ½ ts Italian seasonings
¼ c Shredded parmesan cheese

In a large saucepan, according to instructions, cook pasta. Drain and return to the pan. Bias-slice kielbasa. Drain thawed spinach well. Add kielbasa, spinach, tomatoes, beans, tomato paste, wine or broth, and Italian seasoning to the cooked pasta. Stir to mix. Spoon mixture into a 2 quart casserole dish. Sprinkle with parmesan cheese.

Bake, uncovered, in a 375F oven 25-30 minutes, or until hot and bubbly.

Nutritional info per serving: 498 calories; 7 gm total fat (2 gm sat fat); 41 mg chol; 920 mg sodium; 79 gm carbo; 10 gm fiber; 29 gm pro.

Source: Better Homes and Gardens Magazine, January 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Original Green Bean Casserole
Categories: Cyberealm, Side dishes, Casseroles Yield: 6 servings

1 cn Cream of mushroom soup
[condensed]
½ c Milk
1 ts Soy sauce
ds Pepper
4 c Cut green beans [cooked]
1 cn FRENCH'S French fried onions

Pre-Heat oven to 350ø... 1) In a 1« qt casserole combine all of the ingredients except « of the french fried onions and then bake in preheated oven for 25 min...

2) Remove from oven and stir. Then sprinkle the remaining onions over the top of the beans and return to the oven for 5 more min. `til the onions are golden (not scorched), remove and serve...

Source: From Helen L. Goslin and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Caribbean Chicken Salad
Categories: Poultry, Salads, Kooknet, Cyberealm Yield: 1 Servings

-From : RANDALL CHRISMAN
2 c Cooked chicken or
-turkey, diced
3 c Cooked rice, cooled
1 c Celery, finely sliced
¼ c Green pepper, chopped
8 oz Unsweetened, crushed
Pineapple
2 tb Pimiento, sliced
½ c Yogurt, nonfat
¼ c Mayonnaise
1 ½ tb Lemon juice
1 ts Curry powder
½ ts Salt
¼ ts Pepper

Combine chicken, rice, celery, green pepper, pineapple and pimiento.

In small bowl or jar, blend remaining ingredients. Stir vigorously or shake to blend.

Pour over chicken mixture.

Toss lightly until well mixed.

Chill.

Re-formatted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Low-Fat Beans and Rice from Mark Gulbranson Categories: Salads, Low-fat, Cyberealm
Yield: 8 Servings

Brown or white rice
Canned black beans
Salsa, mild or medium

Cook the rice (as you wish with amounts) in water according to directions with no seasoning (butter, salt, etc). Rinse the beans in a colander. mix the beans with the rice. I use about ½ of a can of beans to 4 cups of cooked rice. Mix enough salsa with the rice and beans to make it colorful. Serve over lettuce or alone. This recipe leaves a lot of leeway to add amounts to suit your tastes. The kids love it and it adds a nice touch to BBQ meals. Good way to use left over rice instead of turning it into fattening rice pudding. Make pleanty...it goes FAST! Make sure the beans are well rinsed otherwise that nasty looking black liquid will spoil the appearance. It's a personal favorite of mine.

From Mark Gulbranson, I-Link Cuisine conference. Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Caribbean Freezeú
Categories: Cyberealm, Low-cal, Desserts
Yield: 6 Servings

MMMMM-----------------CHEF FREDDY'S LITE DESSERTS--------------------- 2/3 c Sugar
3 tb HERSHEY'S Cocoa
1 ¾ c Water
3 tb Pineapple juice concentrate
1 tb Golden Rum *or*
½ ts Rum extract

In a med. saucepan stir together the sugar and the cocoa, then stir in the water... Cook over med. heat stirring occasionally, until the mixture comes to a boil... Reduce heat and simmer for 3 min., stirring occasionally...Cool completly... Stir the concentrate and the rum [or rum extract] into the chocolate mixture, cover and refrigerate until cold, about 6 hrs...
Pour into a 1 qt icecream freezer container and freeze according to manufacturer's directions... Garnish as desired before serving...

NUTRITIONAL INFO...[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm Protein 5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg Fat ...SO PIG OUT !!!

from the HERSHEY'S Luscious Desserts cookbook and Fred Goslin on CYBEREALM BBS in Watertown NY (315)-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spiced Black Beans
Categories: Cyberealm, Main dish
Yield: 6 Cups

1 lb Dried Black Beans,
- picked over
1 x Medium Sized Onion, peeled
4 x Whole Cloves
2 x Chorizo Sausages (4 oz)
4 x Large Sprigs Fresh Cilantro,
- stems crushed
1 x Large Carrot
1 x Celery Stalk with Leaves
2 tb Olive Oil
2 tb Cocoa Powder
1 tb Ground Cumin
1 tb Chili Powder
¼ ts Red Pepper Flakes
8 c Water

1) Soak bean overnight in water to cover. Drain and rinse.

2) Stud the onion with cloves.

3) Place all ingredients in a large, heavy pot and bring to a boil.
Reduce
heat and simmer until tender but not mushy. About 1 ½ hours.

4) Remove flavoring vegetables; discard or reserve for another use.
Slice
chorizos and return to beans; or serve chorizos on their own.

NOTE: For a special treat, puree 2 cups of beans (without chorizos) along with some of the cooking liquid until you have a smooth paste.
Spread paste atop round corn chips. Sprinkle a bit of monterey jack cheese over bean paste. Set on baking sheet in 350 F oven for 3 minutes to melt cheese. Serve warm, topped with shredded lettuce and chopped cilantro. Serve with chorizos. Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: New England Baked Beans (the real thing) Categories: Cyberealm, Side dishes
Yield: 8 Servings

3 ts Vinegar
1 ¼ ts Ginger
1 c Sugar
1 tb Catsup
¼ ts Salt
3 ts Molasses
2 ts Dry Mustard
1/3 lb Salt Pork or 8 slices bacon
6 ea Small Onions quartered

Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so!

From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Noodles with Limabeans
Categories: Cyberealm, Side dishes, Ethnic
Yield: 4 Servings

9 oz Eggnoodles,small kind
Water, salt
1/3 oz Mushrooms, dried
5 lb Limabeans, fresh or
11 oz Frozen Limabeans
3 ½ oz Celeryroots
3 Medium Carotts
6 oz Canadian Bacon
2 oz Butter
1 ½ oz Oliveoil
6 oz Vegetablebroth
1 bn Savory, fresh
3 ½ oz Heavy Cream
2 Eggyolks
Salt,pepper to taste
½ ts Nutmeg, grated

1. Soak the mushrooms in 50 ml cold water

2. Clean the beans, carotts and celeryroot.Cut the carotts in slices and the celeryroot into thin strips.Cut the bacon into thin strips too.

3. Heat butter and oliveoil in pot and add the celery, tomatoes andd bacon.

4. Add the drained mushrooms and the vegetablebroth, cover and simmer for 7 minutes.

5. Add the beans and the savory and simmer another 3 minutes.

6. Take the vegetables and bacon out and keep warm.

7. Mix the cream into fond and let simmer 10 minutes uncovered.

8. Fold in the eggyolks and season to taste.

9. Mix the cooked, drained noodles and the vegeatbles all together, discard the savory.

From Aktuelle magazine

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Vegetable Black Bean Chili
Categories: Chili, Cyberealm
Yield: 4 Servings

½ lb Dried Black Turtle Beans
2 Large Dried Pasilla Chilies
Soaked and drained
2 qt Water
¼ c Virgin Olive Oil
1 tb Salt
Ground Pepper
2 c Onion, diced
4 Cloves Garlic, roasted
1 tb Dried Chili Powder
¼ c Fresh Lime Juice
½ c Grated Sharp Cheddar
2 c Fresh Corn
½ c Sour Cream
½ c Snipped fresh Scallion
Greens

In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain.

In a large pot over high heat, place the ¼ cup olive oil and the onions, and saute until tender, about 3 minutes. Add the chili powder and cook for 1 minute. Add the beans and the pasillas or hot peppers.
Fill the pot with cold water until the beans are covered by 1" of water. Add 1 tb salt and black pepper to taste. Bring to a simmer, reduce heat to medium and cook until the beans are tender, about 1 ½ to 2 hours. Remove the pasillas.

Stir in the roasted garlic and lime juice. Adjust the salt and pepper to taste if necessary. Add the corn and cook until hot, about 3 minutes. Ladle into warm bowl. Top with sour cream, Cheddar and scallion greens. Serve immediately.

TO ROAST THE GARLIC:

Preheat oven to 400 degrees. Coat the outside of a whole or partial head of garlic with olive oil or corn oil and place it in an ovenproof skillet. Roast on the lower rack of the oven until the skin is brown and the garlic is tender, about 30 to 60 minutes.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spicy Black Bean Burritos
Categories: Beans, Mexican, Main dish, Kooknet Yield: 6 Servings

1 c Broccoli; chopped
½ c Onion; chopped
2 Cloves Garlic; finely
-chopped
1 tb Margarine
1 c Yellow Squash; julienned
2 tb Shelled Pumpkin Seeds;
-roasted
1 tb Lemon Juice
¼ ts Red Pepper Flakes
¼ ts Ground Cumin
1 sm Red Pepper; cut into 2"
-strips
15 oz Can Black Beans; drained
6 Flour Tortillas; warmed

Cook broccoli, onion and garlic in margarine in a 10" non-stick skillet, stirring frequently, until onion is tender. Stir in remaining ingredients except tortillas. Cook, uncovered, stirring occasionally until squash and bell pepper are crisp-tender.

Spoon about ½ cup vegetable mixture into center of each tortilla.
Fold one end of tortilla up about 1" over mixture; fold right and left sides over, overlapping. Fold remaining end down.

Source: Medford Mail Tribune, 13 September 1994 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Honey Baked Beans
Categories: Side dishes, Salads, Kooknet
Yield: 1 Large pot

1 lb Small White Beans
1 lb Bacon
1 lg Onion; sliced
1 c Honey
½ ts Ground Ginger
½ ts Salt

Cover beans with water and soak overnight. The next day, place half of the bacon and onion in the bottom of a dutch oven, and add beans.
Place remaining bacon and onion on top. Pour hone over all, sprinkle with salt and ginger, and enough water to cover the beans. Bake at 325øF for about 6 hours or until beans are tender. Add water as needed to make sure beans don't dry out.

Source: Shelby Lynne Smith of Stinson Beach, CA Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Chili from Katherine Smith
Categories: Chili, Kooknet, Low-fat
Yield: 12 Servings

1 lb Black Turtle Beans
1 tb Cumin Seeds
1 tb Oregano
2 c Onion; chopped
1 tb Olive Oil
1 c Red Bell Pepper; chopped
1 c Green Bell Pepper; chopped
4 Jalapeno Chiles; seeded and
-minced
1 tb Garlic; minced
2 Bay Leaves
2 ts Epazote; crushed (optional)
12 oz Beer
28 oz Can Crushed Tomatoes with
-Puree
6 oz Can Tomato Paste
5 tb Ground Red Chile
2 ts Salt
1 lb Top Sirloin Steak; grilled
-or broiled and cut into
-1" chunks
¼ c Cilantro; minced

Sort through beans and discard any stones. Wash beans in a sieve under cold running water. Put beans in a pot with 6 cups water. Bring to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1 hour. Return to heat and bring to a simmer; cook 1 hour.

Meanwhile, toast the cumin seeds in a small pan until they become fragrant, about 2 minutes. Then add the oregano and toast for 1 minute. Be careful not to burn. Pulverize the seeds and oregano in a spice grinder. Saute the onion in the olive oil for 5 minutes, then add the bell peppers, jalapenos and garlic. Saute 5 minutes longer until the vegetables are quite wilted. Add the spices and half the beer. Simmer until the beer is reduced by a third. Add remaining beer.

When the beans are just tender but not falling apart, add the vegetable-beer mixture, the tomato puree and paste, and the chile powder. Simmer 1 hour, then add salt to taste and the sirloin cubes; simmer 15 minutes longer. Ladle into serving bowls and garnish with minced cilantro.

Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Rancho Beans
Categories: Side dishes, Kooknet
Yield: 6 Servings

1 lb Pinto or Pink Beans
1 Ham Hock
1 Onion; chopped
2 Cloves Garlic; minced
3 ts Pure Chile Powder
Salt
Black Pepper

Pick over beans for debris; rinse well and drain. Place in a 4 quart pot and add water to cover. Bring to a boil, simmer 3 minutes. Remove from heat, cover, and let soak for at least 4 hours.

Pour off water. Add 5 cups fresh water, or just enough to cover beans.
Bring to a simmer, then reduce heat to maintain a gentle bubbling.
Add ham bone, onion and garlic. Partially cover (a whisper of steam should escape.) Cook 2 ½ to 3 hours, or until beans are not sticking; give them a stir. Keep a kettle with hot water on stove -- if cooking liquid drops below the level of the beans, add no more than ½ cup water.

When beans are tender, add chile powder, salt and pepper. Simmer 30 minutes longer. Scoop out 2 cups beans with a little cooking liquid.
Roughly puree in blender on low speed. Stir puree back into beans and cook for a few minutes, stirring, until beans have thickened.

Per serving: 200 calories, 12 g protein, 38 g carbohydrate, 1 g fat, 4 mg sodium, 16 g fiber, no cholesterol.

Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Veal Chili with Beans
Categories: Chili, Kooknet
Yield: 6 Servings

1 ½ ts Canola Oil
2 ts Garlic, crushed
1 c Onion, diced
1 c Green Bell Pepper, diced
1 c Carrots, diced
1 lb Ground Veal
28 oz Can White and Red Kidney
Beans
2 tb Tomato Paste
1 tb Chili Powder
¼ ts Dried Oregono
¾ ts Dried Basil

In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or crackers.

Per Serving: Calories: 300, Fat: 5g, Cholesterol: 54mg, Sodium: 760mg.

Source: Medford Mail Tribune, 19 July 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Garlic Bean Salad
Categories: Salads, Kooknet
Yield: 8 Servings

45 oz Cannellini or Green Beans,
Drained
¾ c Parsley, chopped
½ c Green Onion, chopped
1 Clove garlic, minced
6 tb Olive Oil
4 tb Cider Vinegar
Salt
Ground Pepper

Put drained beans in a glass or ceramic bowl; mix in parsley, onion, garlic, oil, vinegar and seasonings. Mix well, cover with plastic wrap or foil and refrigerate at least 4 hours or overnight.

Source: Medford Mail Tribune, 31 May 1994 Typed by Katherine Smith



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Salad
Categories: Kohl, Salads, Kooknet
Yield: 1 Servings

1 cn Green beans; French style
1 cn Red kidney beans; rinsed
1 cn Yellow wax beans; drained
½ c Vinegar
½ c Onion; rings
½ c Green pepper; chopped
½ c Oil
¾ c Sugar
Salt & Pepper

Use #2 cans of green beans, kidney beans and wax beans.

Into a large bowl, mix the beans together. Make the dressing (rest of ingredients) and pour over the beans. Refrigerate overnight. Drain before serving.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce and Clem Kohl Kook-Net: þ THE IMPROV BBS þ Kook-Net Hub þ (602)991-4849



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Clem's Baked Beans
Categories: Kohl, Side dishes, Kooknet
Yield: 20 Servings

Pork & beans
Onions, diced
Brown sugar
Honey
Catsup or Picante sauce
Bacon strips (optional)

Into a large oblong baking pan add enough pork and beans (or precooked navy beans) to fill the pan. Dice up about ½ small onion per can of beans. Add about ¼ cup of brown sugar per can of beans.
Add about ¼ cup of honey per can of beans. Add about ½ cup of catsup and/or Picante sauce (the more, the hotter...but yummie good!). Stir it all to mix thoroughly, then add bacon strips to cover the top.

Bake in a slow oven, about 300 degrees, for 2 hours or more.

NOTE: Can be started the night before by putting the beans in a 325 degree oven for 30 minutes, then turn the heat down to 200. Let cook for 8 hours or more.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Meatless Baked Beans
Categories: Kohl, Side dishes, Kooknet
Yield: 20 Servings

Navy beans
Brown sugar or raw sugar
Catsup
Cinnamon
Bacon

Cook beans until done. Put into a baking dish. Add brown sugar (about 1 cup to a 9 x 13 pan). Add about 1 cup catsup (to a 9 x 13 pan). Sprinkle about 2 T cinnamon over the top. Stir it in.

Bake at 325 degrees until beans are candied.

NOTE: If desired, lay strips of bacon across the top - about 1" apart before baking.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl KOOK-NET: þ THE IMPROV BBS þ KOOK-NET Hub þ (602) 991-4849



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Stir-Fried Asparagus and Beef with Black Bean Sauce Categories: Meats, Main dish, Kooknet
Yield: 4 Servings

1 tb Salted Preserved Black Beans
2 Cloves Garlic; minced
2 sl Ginger; (quarter-sized)
-minced
½ lb Flank steak
3 tb Peanut Oil
½ ts Salt
1 sm Onion; sliced
1 lb Asparagus; cut into ½"
-diagonal slices
1 tb Dark Soy Sauce
½ c Chicken Stock
2 ts Cornstarch; mixed with
1 tb Water
½ ts Sugar
½ tb Oyster Sauce
1 ds Sesame Oil
Hot Steamed Rice

MMMMM------------------------BEEF MARINADE---------------------------- ½ ts Sugar
1 tb Rice Wine
½ tb Soy Sauce
1 ts Cornstarch
½ ts Sesame Oil

Cover the black beans with warm water; let soak 5 minutes. Drain.
Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash to a paste. Set aside.

Slice the beef against the grain into ¼" slices. Toss with the beef marinade ingredients; set aside for 10 minutes.

Preheat a wok until hot. Add 2 tb peanut oil. Over high heat, add beef in 2 batches, seconds apart; stir-fry until seared. Remove and set aside.

While wok is hot, add remaining oil; the salt and the reserved black bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2 or 3 batches, seconds apart, making certain the wok is hot before adding more. Toss and stir until coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute.

Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste.

When asparagus is tender but still crisp, pour the cornstarch into the center of the wok, immediately stir until thickened, about 10 seconds.
Return beef to the wok, add a dash of sesame oil; toss to mix. Serve hot over rice.

Per serving (without rice): 255 calories, 16 g protein, 11 g carbohydrate, 16 g fat, 4 g saturated fat, 28 mg cholesterol, 780 mg sodium, 2 g fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Picadillo Tortillas
Categories: Main dish, Mexican, Kooknet
Yield: 6 Servings

6 8" Flour Tortillas

MMMMM--------------------------PICADILLO------------------------------ 2 tb Margarine
½ c Onion; finely chopped
15 oz Can Kidney Beans; drained
-and slightly mashed
15 oz Can Pinto Beans; drained and
-slightly mashed
½ c Picante Sauce
1 ts Chile Powder
¼ ts Cumin
1 ds Cinnamon

MMMMM----------------------------SALSA-------------------------------- 1 ½ c Chunky Salsa
1 c Frozen Whole Kernel Corn;
-thawed and drained

MMMMM---------------------------GARNISH------------------------------- 6 Ripe Olives; pitted and
-sliced
1 Tomato; cut into 6 wedges

Heat oven to 350øF. Wrap tortillas in foil; heat in oven for 15 minutes. Melt margarine in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in all remaining picadillo ingredients. Bring to a boil. Reduce heat to low; cover and simmer 12 minutes or until thoroughly heated, stirring occasionally.

In a small saucepan, combine salsa ingredients; bring to a boil.
Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated, stirring occasionally. To serve, spread ½ cup hot picadillo on each tortilla within 1" of edges; roll up, enclosing filling. Top with hot salsa mixture. Garnish with sliced ripe olives and tomato wedges.

Per serving: 290 calories, 11 g protein, 7 g fat, 54 g carbohydrate, 170 mg sodium.

Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Cake
Categories: Main dish, Kooknet
Yield: 4 Cakes

1 tb Ancho Chile Powder
1 tb Ground Cumin
1 sm Hot Green Chile; stemmed,
-seeded and finely chopped
½ c Cilantro Leaves; coarsely
-chopped
¾ ts Salt
½ c Sour Cream
1 tb Milk
¼ c Rendered Duck Fat; Lard or
-Olive Oil
¼ c Salsa
24 Sprigs Cilantro; washed and
-spun dry

MMMMM----------------------COOKED BLACK BEANS-------------------------- ½ lb Black Turtle Beans
½ Onion; chopped
½ Carrot; peeled and chopped
1 sm Stalk Celery; chopped
3 Cloves Garlic
½ ts Thyme
1 Bay Leaf
1 Ham Bone
1 ½ qt Chicken Stock

Rinse and sort the beans. Soak overnight in cold water; drain. Put bans in a large heavy pot, add the onion, carrot, celery, garlic, thyme, bay leaf, ham bone and chicken stock. Bring to a boil and skim off any scum that rises to the surface. Simmer slowly, loosely covered, until the beans are tender, about 2 hours. Add more stock if the level falls below the surface of the beans, and stir often to prevent sticking and to ensure that the beans cook evenly.

Let drain for about 2 hours. Don't worry if they look terrible after sitting that long. (Save the drained liquid for soup.) Put the drained beans through a meat grinder or food mill, then mix to a paste with the chile powder, cumin, fresh chile, cilantro leaves and salt. Roll the paste into 4 equal balls. Put each ball between 2 pieces of waxed paper and press them into rounds ⅛" thick with the palm of your hand. Set aside.

Whisk the sour cream with the milk until smooth. Heat the duck fat in a crepe or nonstick pan or on a griddle. When the pan is hot, put in the cakes and cook 2 minutes on each side. Put the cakes on warm plates and spoon the sour cream on the center of each cake. Spoon the salsa on the sour cream. Garnish the plates with the cilantro sprigs.

Per Cake: 365 calories, 16 g protein, 39 g carbohydrate, 17 g fat, 7 g saturated fat, 23 mg cholesterol, 443 mg sodium, 12 g fiber.

Source:San Francisco Chronicle Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Fast Food 2 (Bulghur & String Beans) (Quick) Categories: Digest, Dec., Lunch, Quick
Yield: 1 Servings

x Bughur wheat
x Water
x Frozen string beans
x Spices

In a sealable pint bowl, put bulghur wheat, expansion water, and frozen string beans. Sprinkle on some spices (dry onion, garlic, pepper, etc.) Take the bowl to work, put it in your desk drawer, eat it for lunch.

Posted by "Aliza R. Panitz" <buglady@access.digex.net> to the Fatfree Digest [Volume 13 Issue 5] Dec. 5, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Asparagus and Mushrooms with Black Bean Sauce Categories: Digest, Dec.
Yield: 1 Servings

1 lb Asparagus, stiff ends
Peeled
¼ lb Brown button mushrooms (or
Mixed mushrooms)
2 Garlic cloves
1 T Fermented black soybeans
1 ½ T Rice vinegar
1 T Tamari (or soy sauce)
1 t Potato starch (or
Cornstarch)
1 t Brown sugar
1 T Sake or other rice wine

Cut asparagus on the diagonal into 1-2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2-5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.

Comments:

Fermented black soybeans are available in Asian markets. Usually labled "salted black beans". I find them in the preserved food section in plastic bags.

Posted by Michelle Dick <artemis> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cuban Black Beans <t> (Pressure Cooker) (Veg Categories: Digest, Dec., Pressure co
Yield: 1 Servings

1 x Text Recipe

A Cuban friend gave me this recipe and I adapted it to a pressure cooker (I also removed all references to olive oil).

2 cups black beans 5 cups water

Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil beans for 2 minutes; turn heat off, cover beans and let sit for 1 hours.

Add the following ingredients:

1 or 2 bell peppers, chopped l large onion, chopped 4 cloves garlic, minced ½ tsp pepper salt or to taste 1 tsp oregano 1 bay leaf 2 tbsp sugar

Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the indicator has dropped down.

Remove about ½ to 1 cup of the beans and mash; return to pot and add the following ingredients:

2 tbsp vinegar 2 tbsp red wine (cooking wine ok)

Bring to a boil and simmer for about 20 min.

Serve over white rice.

Posted by "Gloria E. McCrary" <MCCRARY@psl.nmsu.edu> to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Barbara's Corn & Bean Salad
Categories: Digest, Dec.
Yield: 1 Servings

Frozen corn
Canned Kidney beans
Chopped cilantro
Onions, chopped
Balsamic Vinegar
Lemon Juice

My favorite is frozen corn added to a can of kidney beans, chopped cilantro, chopped onions, balsamic vinegar and some lemon juice. You can use your imagination after this point. For example, add some white beans and/or frozen green peas which have been just cooked slightly, about one minute.

Posted by Barbara Zimmerman <barbara@crl.com> to the Fatfree Digest [Volume 13 Issue 25] Dec. 25, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Creole-Style Red Beans & Rice
Categories: Kosher, Cajun, Vegetables, Main dish Yield: 10 Servings

1 lb Red beans
8 Cloves garlic, chopped
1 Rib celery, chopped
¼ lb Salami
1 lb Smoked sausage
1 Large onion, chopped
¼ Bell pepper, chopped
1 ts Sugar
Salt & pepper to taste
1 pn Thyme
1 lb Weiners

Wash beans thoroughly; cover with water and place on medium fire. Chop sausage and salami and add to beans; add garlic celery, onions, green pepper, sugar, and thyme. Continue cooking until beans are soft, adding more water if necessary.

When beans are soft, add weiners, sliced in 1" pcs., and salt and pepper to taste. Cook until gravy is thick and creamy. Serve over hot cooked rice.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Justin Wilson's Pickled Spiced Beans
Categories: Pickles, Vegetables, Cajun
Yield: 1 Text file


I start with a 1 quart canning jar with a new lid and clean ring. I clean the jar and soak it in hot water to ensure that it is hot. I fill the jar with beans, standing them all on end. Once I have the amount of beans in the jar that I am going to can, I fill the jar with hot water, then carefully pour the water into a measuring cup.
Remembering what the amount was that I poured out of the jar, I dump half of the water out and replace with the same amount of white vinegar (now have a half and half solution of water and vinegar).
Pour the vinegar/water in a pan and bring to a boil. While the vinegar/water is heating up I peal the biggest clove of garlic I can get my hands on and split it in half and jam it in amongst the beans (sometimes I cheat and add 2). Next I add 1 teaspoon of fresh ground dried red pepper to the jar. Next, I add 1 tablespoon of pickling spice to the jar. Once the vinegar/water comes to a boil, pour it into the jar, hopefully I have measured right so that I now have left a ½" head space. Quickly put the lid on the jar and the ring and tighten. If done quickly enough, the jar will seal itself without canning. Put this jar in the pantry and try very hard to leave your hands off for at least two months. My sister says that these are great with Bloody Mary's. From: Jim Weller Date: 25 Feb 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Asparagus & Chicken in Black Bean Sauce Categories: Chinese, Poultry
Yield: 6 Servings

2 Chicken thighs
12 md Asparagus spears
3 tb Peanut or corn oil

MMMMM---------------------------MARINADE------------------------------- 1 tb Dry sherry
1 ts Cornstarch
2 ts Thin soy sauce
1 pn Sugar

MMMMM----------------------------SAUCE-------------------------------- 2 ts Fermented black beans
3 Cloves garlic, minced
½ ts Brown sugar
2 ts Black soy sauce
¾ c Chicken stock
Cornstarch paste

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 ½" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce.
Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Caribbean Reef Chicken
Categories: Poultry
Yield: 4 Servings

2 Chickens, broiler/fryer
-- type, halved
½ ts Salt
¼ ts Pepper
½ c Sugar, brown, dark
4 tb Rum, dark, divided
1 tb Juice, lime
2 ts Pepper, lemon
1 ts Ginger
½ ts Cloves, ground
¼ ts Cinnamon
¼ ts Garlic powder
2 dr Hot pepper sauce
10 oz Chutney, mango
Lemon, sliced
Lime, sliced
Parsley

Sprinkle salt and pepper over washed and dried chicken. Set aside.

In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.

Place the chicken, skin side up, in a large shallow baking pan.
Rub Caribbean paste evenly over the chicken. Bake in a 400 F oven for 45 minutes or until the chicken is fork tender.

In a blender, place chutney and remaining 2 tablespoons of rum; process to blend. Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.

Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Cook: Jason R. Boulanger, Burlington, Vermont

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chili ( Black Bean & Sausage with Soft Tacos ) Categories: Chili, Mexican
Yield: 5 -6 serves

MMMMM--------------------SHARED BY IRIS GRAYSON------------------------ 1 lb Ground sausage
1 cn (26-oz.) S & W Black Bean
-Chili Makin's
10 sm (-12) Flour tortillas (8")
x Garnish (optional): S & W
-Salsa, sour cream, shredded
-cheese and cilantro

Brown sausage over medium heat in a large pan or skillet; stir frequently and break up meat as it cooks; drain fat. Reduce heat to low; add Chili Makin's; stir well to mix and simmer for 3-5 minutes.
Meanwhile,, warm tortillas. Spoon 2-3 Tbsp. chili down the center of each tortilla; fold over and garnish wth salsa, sour cream, cheese and cilantro, if desired. Serves 5 to 6 (2 tacos/person).

Nutritional Information Per Serving: 390 calories; 22g protein; 25g carbo; 6g fiber; 25g fat; 65mg cholesterol; 1740mg sodium [Iris' note: !!!]

Source: S & W advertisement in Sunday coupon circular, Oct. 1995.

From: Iris Grayson Date: 13 Apr 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chili ( Black Bean with Toasted Spice Seasoning ) Categories: Main dish, Indian, Vegetables
Yield: 8 Servings

3 c Dried black beans, soaked
8 c Water
2 Jalapeno peppers, minced
1 ½ tb Grated ginger
1 Bay leaf
1 c Chopped cilantro
1 ts Cumin seeds
2 tb Chili powder
½ tb Oregano
½ c Sun-dried tomatoes
4 c Peeled, chopped plum tomatos
1/3 c Uncooked bulgur wheat
½ c Boiling water
Salt & pepper

MMMMM--------------------------SEASONING------------------------------ ½ tb Mustard seeds
½ ts Fennel seeds

Drain beans. Place in a large pot & add 8 c water. Bring to a boil.
Add peppers, ginger, bay leaf & ½ c cilantro. Cover & simmer for 1 ½ to 2 hours. Remove from heat & discard bay leaf.

Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil.
Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.

When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.

"Vegetarian Times" July, 1993.

From: Ian Hoare Date: 26 Apr 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chili ( Diabetic with Beans )
Categories: Beef, Beans, Chili, Chilibeef, Diabetic Yield: 1 Servings

½ lb Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 ts Cumin
28 oz Can tomatoes, drained
1 Onion, chopped
1 lb Ground turkey
1 tb Chili powder
2 ts Cayenne pepper
6 oz Can tomato sauce

Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in ¼ cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned.
Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and cook for ½ hour over low heat. From: Earl Shelsby Date: Mon, 01-0



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chili ( Lamb & Black Bean )
Categories: Main dish, Soups, Low fat, Low-cal Yield: 8 Servings

1 ½ lb Lean ground lamb
1 c Chopped onion
2 Garlic cloves, minced
2 cn (14-½-ounce) no-salt-added
-whole tomatoes, undrained
-and chopped
1 c Dry red wine
1 tb Chili powder
1 ½ ts Ground cumin
1 ½ ts Dried oregano
1 ts Sugar
¼ ts Salt
3 cn (15-ounce) black beans,
-drained
¼ ts Hot sauce
Cilantro sprigs (optional)

1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.

2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally.
Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired.

CALORIES 293 (22% from fat); FAT 7.2g (sat 2.4g, mono 2.8g, poly 0.8g); PROTEIN 28.5g; CARB 29.9g; FIBER 4.6g; CHOL 61mg; IRON 4.3mg; SODIUM 400mg; CALC 90mg

When I'm in the mood for chili, this is the recipe I turn to. We printed it back in 1989, and, in my opinion, it can't be equaled. The only ingredient I don't usually have on hand is the ground lamb, but you can use ground beef instead, and it still delivers. -- Associate Food Editor Maureen Callahan

Reprinted From Cooking Light Website
Date: Mon, 30 Jun 1997 13:29:42
~0500 (



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chili ( Spicy Pork & Black Bean )
Categories: Main dish
Yield: 8 Servings

1 lb Black Beans
1 ½ lb Boneless lean pork, cubed
5 Garlic Cloves, minced
1 tb Paprika
2 ts Cumin, ground
1 cn Tomatoes, chopped 28 oz
2 tb Red Wine Vinegar
1/3 c Parsley or Coriander, chop
Black Pepper, freshly ground
2 tb Olive Oil
2 Onions, large, chopped
4 ts Chili Powder, (or more)
2 ts Oregano, dried
½ ts Chili Pepper Flakes
2 c Chicken Stock
3 Green Peppers, diced
Salt

In a large pot, cover beans with water and bring to boil; cook for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain liquid and cover with 8 cups of cold water. Bring to a boil, reduce heat and let simmer for about 1 ½ hours or until beans are tender. Drain and reserve. Meanwhile, heat oil in a large saucepan on high heat and brown meat cubes on all sides. Remove from pan and set aside. Add onions and garlic to pan; cook on medium heat until tender about 5 minutes. Add chili powder, paprika, oregano, cumin and chili pepper flakes; cook, stirring for 1 minute. Return meat to pan along with tomatoes, including juice, stock and vinegar. Bring to boil, let simmer, partly covered, for 1 ½ hours or until meat is tender. Add beans and peppers; season with salt and pepper. Cover and cook 15 minutes more or until peppers are tender. Add chopped parsley or chopped coriander. From The Gazette, 92/01/08. Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1
Courtesy of Shareware RECIPE CLIPPER 1.1



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Curd with Chinese Parsley
Categories: Vegetarian, Main dish
Yield: 3 Servings

2 Hot Italian peppers
½ sm Sweet red bell pepper
1 ts Cornstarch
2 tb Oil
¼ ts Salt
½ lb Medium bean curd, cubed
1 tb Soy sauce
½ c Chopped Chinese parsley

Slice hot peppers into long strips. Mix cornstarch with ¼ cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way.

Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture.
Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chinese Black Bean Vinaigrette
Categories: Salads, Dressings
Yield: 1 Servings

1 ¼ ts Minced garlic
1 ¼ ts Minced fresh ginger
2 tb Minced shallots
¼ c Sesame oil
¾ c Canola oil
½ c Unseasoned rice vinegar
2 tb Soy sauce
2 tb Thai-style chili sauce
2 ts Honey
½ c Fermented black beans, --
Rinsed
¼ c Minced cilantro

Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor.

Recipe By : COOKING RIGHT

From: Meg Antczak Date: 13 Jun 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Arizona Chuck Wagon Beans
Categories: Crockpot, Soups
Yield: 8 Servings

1 ½ lb Chuck steak -- cubed
1 lb Dried navy or pinto beans
1 ½ ts Salt
6 c Water
½ ts Oregano -- crumbled
¼ lb Salt pork -- diced
¼ ts Red pepper
1 lg Onion -- chopped
¼ ts Ground cumin
10 ml Garlic -- minced
8 oz Tomato sauce
1 lg Green pepper -- chopped

1. 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. 2. Brown salt pork in a large skillet; remove with a slowtted 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, oreg ano, red pepper, cumin and tomato sauce. Add more water, if necessary to bring liquid level above beans. 3. Cook on low for 10 hours or on hig for 6 hours, or until beans are tender. Source:Family Circle, CASSEROLE COOKERY

Recipe By : Debbie Holland

From: "Cookie@news.Cpcnet.Com" <cookie@date: Fri, 29 Dec 1995 08:19:20 ~0500



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Baked Beans C/p
Categories: Vegetables, Side dish, Crockpot
Yield: 18 Servings

3 lb Navy beans (6 cups)
4 qt Water
1 lb Salt pork; 1" cubes
6 ts Salt
1 c Onion; chopped
½ c Molasses
1 ½ c Catsup
½ c Brown sugar
4 ts Dry mustard

Wash and pick over beans. Put in removable liner. Add water, salt pork, salt and onion. Mix well so beans cover pork. Place liner in base. Cover and cook on low for 14-16 hours or until beans are tender. Cooking time can be reduced if beans are soaked overnight then cooked on low 10-12 hours. When beans are tender, drain bean liquid reserving 4 cups. Combine reserved liquid, molasses, catsup, brown sugar and mustard. Add to beans in liner; stir well. Cover and cook on low 6-8 hours longer.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Barbecued Bean Soup
Categories: Crockpot, Beans
Yield: 6 Servings

1 lb Great Northern beans, soaked
2 ts Salt
1 md Onion, chopped
⅛ ts Ground pepper
2 lb Beef short ribs
6 c Water
¾ 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 From:
Millern@redwood.Cc.Andrews.Edu (N



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bbq Beans
Categories: Vegetables, Crockpot
Yield: 6 Servings

Leah Ladne (DBBC03B)
1 cn Pork and beans; LARGE
½ c Ketchup; or more
2 tb Dry mustard
½ c Frozen choped onion
KC Masterpiece BBQ Sauce;
-about 1/3 lg. bottle
Brown sugar; if you like

put it all in the crockpot and cook

(This is a bean recipe that was shared with me by a lady I met at my store. I will give hers then my changes.)

************* This is what I did*********************** BBQ Beans 1 huge can B+M Baked beans (got it a Luckys) 1 c. frozen chopped onions ¾ c. ketchup (up to 1 c.) 2 rounded T. Grey Poupon mustard ½ 28oz. bottle K.C. Masterpiece Original I mixed it all in the crockpot and cooked it on high overnite. In the morning I packed it in a box and my husband took it to work. It was kind of soupy but after he got to work it was pluged in and cooked on low for another 4 hours stiring a few times it was fine. It was a hit at the pot luck and FAST to make at 1 am!



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bbq Beans #1
Categories: Vegetables, Crockpot
Yield: 6 Servings

Leah Ladne (DBBC03B)
1 cn Pork and beans; LARGE
½ c Ketchup; or more
2 tb Dry mustard
½ c Frozen choped onion
KC Masterpiece BBQ Sauce;
-about 1/3 lg. bottle
Brown sugar; if you like

put it all in the crockpot and cook

(This is a bean recipe that was shared with me by a lady I met at my store. I will give hers then my changes.)

************* This is what I did*********************** BBQ Beans 1 huge can B+M Baked beans (got it a Luckys) 1 c. frozen chopped onions ¾ c. ketchup (up to 1 c.) 2 rounded T. Grey Poupon mustard ½ 28oz. bottle K.C. Masterpiece Original I mixed it all in the crockpot and cooked it on high overnite. In the morning I packed it in a box and my husband took it to work. It was kind of soupy but after he got to work it was pluged in and cooked on low for another 4 hours stiring a few times it was fine. It was a hit at the pot luck and FAST to make at 1 am!



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bbq Crockpot Beans
Categories: Crockpot, Beans
Yield: 6 Servings

-LEAH LADNE
1 cn Pork and beans; LARGE
½ c Ketchup; or more
2 tb Dry mustard
½ c Frozen chopped onion
KC Masterpiece BBQ Sauce;
-about 1/3 lg. bottle
Brown sugar; if you like

Put it all in the crockpot and cook on LOW 10 to 12 hours. If too liquid, turn on HIGH and cook uncovered until thickened as desired.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean, Barley & Sausage Soup
Categories: Crockpot, Main dish, Work food
Yield: 6 Servings

MMMMM-------------------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 From: Millern@redwood.Cc.Andrews.Edu (N



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean-Sausage Casserole C/p
Categories: Pork, Main dish, Crockpot
Yield: 8 Servings

5 cn Kidney beans; 1 lb ea. drain
10 Bacon strips; diced
3 lb Kielbasa; sliced
1 ½ c Onions; chopped
3 Chicken bou'ln cubes, crush
¼ ts Pepper
2 c 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.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Beans and Pork
Categories: Crockpot, Pork, Beans
Yield: 4 Servings

-MARY WITT
½ lb Dried Pinto or Great
-Noethern beans
3 lb Pork roast; lean
1 Onion; chopped
1 Garlic clove; chopped
Water

Wash and pick over beans. Soak overnight and drain. Place pork roast in crockpot with onion, garlic and 1 or 2 cups water. Cook on LOW all day, or until pork is tender and beans are cooked. Boneless pork chops could also be used.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Chili - Crockpot
Categories: Mcdougall, Vegetables, Crockpot
Yield: 1 Servings

3 c Black beans; raw
1 Onion; chopped
1 cn Diced chilis
1 Chili mix (Carol Shelby's
- or Haines for instance)
8 oz Tomato paste or sauce
-(or whatever the chili mix
-calls for)

Soak the beans overnight, drain; add the onion, chilis and the ingredients from the chili mix. Be sure to add anything the chili mix calls for.
Throw everything in the removeable bowl of the crock pot and add enough water just to cover the beans. Put in microwave on high for 20 minutes, medium for 60 minutes, then low for 90 minutes. You can also use the crockpot and cook it all day.
Serve over rice.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Boston Baked Beans #2
Categories: Crockpot, Side dish
Yield: 8 Servings

1 lb Dried pea, great northern,
Or navy beans
2 md Onions; chopped
½ c Brown sugar
¼ c Molasses
1/3 c Catsup
¼ lb Salt pork or bacon; diced
1 tb Salt
1 ½ ts Dry mustard
¼ ts Pepper

Simmer beans in 6 cups water for 30 minutes. Allow to stand, covered, for 1 ½ hours or until softened; drain. Put all ingredients into crockpot. Add 1 cup water; stir to blend. Cover pot and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, stirring occasionally.

NOTE: A smoked ham shank or meaty ham bone may be cooked with the beans in place of salt pork.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Brisket and Beans/cp or Pressure Cooker Categories: Crockpot
Yield: 6 Servings


3 lb Brisket
1 ½ lb Green beans
6 Potato -- peel/quarter
¼ 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 ½ 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 :

From: Chris & Karen <sanburns@m2.Sprynedate: Sun, 29 Sep 1996 18:45:00 ~0500



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Buckshot Beans
Categories: Crockpot, Bbq, Vegetables
Yield: 8 Servings

-CYNDI PKRX18B
2 c Dried pinto beans, washed
1 ea Lg. onion, chopped
2 ea Cloves garlic, minced
1 ea Bay leaf
½ lb Smoked ham, chopped
2 c Canned chopped tomatoes
½ c Chopped bell pepper
2 ts Chili powder
2 tb Brown sugar
½ ts Dry mustard
¼ ts 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!).



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cattleman's Beef and Beans
Categories: Crockpot
Yield: 8 Servings

1 lb Dried pinto beans
6 c Water
3 lb Beef brisket or round roast
1 lg Onion, chopped
½ c Dark molasses
2 ts Salt
½ ts Ground ginger
½ ts Dry mustard
¼ ts Pepper
1 Bay leaf

1. Rinse beans undeer running water, place in a large kettle with water; bring to boiling; cover kettle; lower heat; cook 15 minutes; let stand 1 hour. 2. Trim all excess fat from beef; brown meat on all sides in remaining fat in a large skillet. 3. 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. 4. Cook on high for 2 hours, stir beans, adding more liquid if needed to keep beans and meat covered.
5. 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. 6. Remove meat to a carving board and cut into slices; spoon beans around beef on platter.

NOTE: Had this 5-9-96. Substituted a jar of barbeque sauce for the last 6 ingredients. Excellent recipe, leftovers tasted even better than the first day. Lynn Thomas dcqp82a From: WWGQ25C@prodigy.com (MRS LYNN P THOMAS)

Date: Fri, 17 Jan 1997 14:45:53, -0500



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chicken with Lima Beans C/p
Categories: Poultry, Main dish, Crockpot
Yield: 4 Servings

1 Frying chicken; cut up
Salt
Pepper
1 tb Oil
2 lg Potatoes; cubed
1 pk Frozen lima beans; thawed
1 c Chicken broth
¼ ts Thyme

Season chicken with salt and pepper. Heat oil and butter in large skillet. Fry chicken on both sides until brown. Add to crockpot with remaining ingredients. Cover and cook on low for 4 to 6 hours.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chuck-Wagon Bean Pot
Categories: Crockpot, Soups, Usenet
Yield: 6 Servings

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 matter. Mix all ingredients in the cooking vessel.

IF USING A SLOW-COOKER: Cover, set temperature at low, and forget for at least 10 hours. If you have only half a day, cook the mixture 5 or more hours on high.

IF USING A STOVE: Heat all ingredients to boiling with pot uncovered. Turn down heat, cover, and simmer gently, adding enough boiling water to keep beans well covered. Most bean varieties will be done in 2 to 3 hours.

When beans are done, take out ham bone, cut off the meat and put it back into the pot. Serve hot with corn bread or muffins. Green chili salsa is a Mexican sauce made from green chili peppers, onions, vinegar and other ingredients.

NOTES:

* A Hearty Bean Stew -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board and other organizations. This savory stew, featuring ham and beans, borrows its robust seasonings from the chuck wagon cooks of the old western cattle ranges. The secret is long, slow cooking, and your electric slow-cooker is ideal for the job. Just follow the directions that come with your particular model. If you don't have one, slow-cook the mixture on top of the stove in a heavy pot with a lid.

: Difficulty: Easy
: Time: 5 minutes preparation, many hours cooking.
: Precision: no need to measure.

: Jeff Lichtman at rtech (Relational Technology, Inc.) : Saints should always be judged guilty until they are proved innocent... :
: {amdahl, sun}!rtech!jeff
: {ucbvax, decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Congressional Bean Soup (Crockpot)
Categories: Crockpot, Soup, Meat
Yield: 6 Servings

1 lb Small white beans
8 c Water
2 c Ham, diced
1 c Onion, diced
1 c Celery, chopped
2 tb Parsley, chopped
1 ts Salt
¼ ts Pepper
1 ea Bay leaf

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



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cowboy Beans
Categories: Crockpot, Bbq, Beans
Yield: 4 Servings

-KAREN VISOCKY
½ lb Lean bacon
1 lb Ground beef or chuck, lean
1 lg Onion
¼ c Green pepper; diced (opt,)
1 cn Pork 'n beans (16 oz.)
1 cn Red kidney beans (16 oz.)
1 cn Butter beans (16 oz.)
1 cn Baby lima beans (8 oz.)
1 cn Great northern beans(16 oz)
¼ c Brown sugar
½ ts Dry mustard
¼ c Molasses or maple syrup
1 Bottle BBQ sauce
½ ts Pepper

Cut bacon into ¼" bits; brown in a large skillet. Remove bacon from rendered fat and set aside. In the bacon drippings, saute the onion & pepper until tender. Add the ground meat and brown lightly.Put the meats into the bottom of a crockpot. Add the Pork 'n Beans with the liquid on them. Drain most of the juice off of the remaining cans of beans and add them with the remaining ingredients to the crockpot.
Mix all well. Cook on HIGH setting for 1 hour to get well heated through, then lower heat setting to LOW and allow to cook for 5 - 6 hours. Stir from time to time. Check on seasonings and correct if desired. A little more brown sugar or syrup might be desired.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Crock Pot Baked Beans
Categories: Crockpot, Vegetarian, Vegan
Yield: 8 Servings

1 lb Dried navy beans, soaked
-overnight
6 c Water
¾ c Molasses
½ c Black coffee
¼ c Dark brown sugar, firmly
-packed
1 tb Cider vinegar
2 ts Dry mustard
1 ½ ts Salt
¼ ts Freshly ground black pepper
1 Onion, cut in half;
Stuck with 4 cloves
4 sl Canadian bacon, chopped

Combine beans & water in slow cooker, cover & cook on low heat for 7 hours until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt & pepper in small bowl. Stir into beans in pot. Add onion & Canadian bacon, pushing down into beans. Cook, covered, on low heat for 7 hours, or until beans are flavored through. NOTES : Serves 8. 323 calories per serving. 2 g fat. 6% of calories from fat

Recipe by: ReddHedd (Bob b1744)

By Sims <c.simpson@worldnet.att.net> on Jan 28, 1997.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Crock Pot Red Beans
Categories: Beans, Crockpot, Louisiana, Pork
Yield: 10 Servings

1 16 oz bag
1 Ham bones
OR bone-in ham hocks
1 lg Bell pepper -- chopped
1 lg Onion -- chopped
3 Stalks celery -- chopped
(inc leaves)
1 sm Carrot -- finely chopped
1 tb Tabasco sauce
2 Bay leaves
4 Cloves garlic -- crushed
¼ ts Thyme
¼ ts Sage
¼ ts Marjoram
1 c Red wine
3 tb Garnish
(chopped fresh parsley &
Green onions)
1 tb Salt
1 ts White pepper
1 ts Black pepper
½ ts Red pepper
Kidney beans

Put everything except the garnish in the crockpot on low heat. Cook covered for 6-10 hours. check liquid level, adding water if needed to cover the beans. If there is too much liquid, turn the heat on high and leave the pot uncovered for a few minutes. Reduce heat for several hours or until ready to serve. Beans should be very tender.
Remove bones and bay leaves and garnish before serving. Serve over rice with grilled or smoked sausage. May be frozen.

Recipe By : from "Tell Me More" (Junior League of Lafeyette, LA) water to cover all ingredients

From: Dianar



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Crock-Pot Fifteen-Bean Soup
Categories: Soup, Vegetables, Meat, Crockpot
Yield: 4 Servings

1 pk (20 oz) 15-bean soup mix
-(throw away the flavor
-packet!)
1 lg Onion, chopped
1 ts Garlic
1 ts Celery salt
2 Stalks chopped celery
1 Bay leaf
1 ds Cayenne pepper
Ground pepper to taste
1 pk Polska kielbasa, sliced
-into coins

Soak beans overnight, changing water frequently. Drain. In crock- pot, cover beans with 1 inch water. Add all other ingredients except kielbasa. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If it's too thin, mash some of the beans with a potato masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice.

You can substitute turkey kielbasa, if you prefer, for the regular.

Serves 4 generously.

NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice.

Posted by Evvie Vincow. Courtesy of Fred Peters.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Crockpot Beans and Barley
Categories: Vegetables, Fat free, Crockpot
Yield: 1 Servings

1 Onion, chopped
1 Carrot, chopped (I used 2, I
Like them)
1 c Navy beans, soaked
½ ts Prepared mustard
½ c Split peas, dried
¼ c Pearl barley
½ c Mushrooms, chopped
1 c Pinto beans, uncooked
4 c Vegetable broth
3 tb Parsley, minced
¼ c Lentils, dried

Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 T of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley.
Cover and simmer another hour until all beans are tender. (Note: I like it spicy so I added lots of tabasco and pepper). I know this is more of a "winter recipe" but I think it will be good cold, also.
Things got a bit mushy in the crockpot so it might be better to cook on the stove.

From: KateStuart@aol.com. Fatfree Digest [Volume 9 Issue 26] July 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

From: Tspn



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Crockpot Beef and Beans
Categories: Vegetables, Beef, Crockpot, Ham
Yield: 8 Servings

1 lb Beans, pinto, dried
6 c Water; cold
½ lb Salt pork; cut up
1 lb Beef, chuck steak; 1" cubed
½ ts Pepper, red; crushed
1 Onions; chopped
2 cl Garlic cloves; minced
6 oz Tomato paste
1 ½ tb Chili powder
1 ts Salt
1 ts Cumin seed
½ ts Marjoram leaves

Soak beans in water overnight. Brown salt pork in skillt or in the corckpot if you have that type.
Combine the soaked beans with water into the crockpot along with the browed salt pork and remaining ingredients. Cover and cook on low for 9-10 hours.
Formated for you by Judy Lausch DGSV43A, reposted by DonW1948@aol.com From: Donw1948@aol.Com Date: Sun, 15 Oct 1995 20:51:16 -0400



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Crockpot Pork and Beans
Categories: Crockpot, Beans
Yield: 6 Servings

-LISA HLAVATY
6 cn Pork and beans
16 oz Tomato sauce
2 c Onion; chopped
1 ½ c Molasses
1 c Ketchup
3 sl Bacon; cut in half
2 lb Smoked Sausage; cut into 1"
-pieces

Brown sausages. Place all ingredients into crockpot. Cover and cook 4 hours plus.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Denise's Creole Black Beans
Categories: Main dish, Crockpot
Yield: 6 Servings

-Sue Woodward
2 lb Smoked sausage; cut into 1"
-pieces
3 cn 15-oz. black beans; drained
1 ½ c Onions; chopped
1 ½ c Green pepper; chopped
1 ½ c Celery; chopped
4 cl Garlic; chopped
2 ts Leaf thyme
1 ½ ts Leaf oregano
1 ½ ts White pepper
¼ ts Black pepper
¼ ts Cayenne pepper
1 Chicken bouillon cube
5 Bay leaves
1 cn 8-oz. tomato sauce
1 c -Water
Rice; cooked

Brown sausage in a skillet over med. heat. Drain fat and transfer to crockpot. Combine remaining ingredients in crockpot. Cover and cook on low 8 hrs. or on high 4 hrs. Remove bay leaves. Serve over cooked rice. Serves 6 to 8.

Source: Rival advertisement, 1/96

From: Suewoodward



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Five Bean Casserole
Categories: Crockpot, Vegetables
Yield: 16 Servings

MMMMM--------------------LISA CRAWLEY TSPN00B------------------------ 1 lb Sausage; mild to hot
2 md Onions; diced
½ lb Bacon; cooked; drain; dice
1 c Brown sugar
2 ts Dry mustard
3 tb Hickory Liquid Smoke
1 c Catsup
2 tb Worcestershire
1 cn Navy Beans
1 cn Limas
1 cn Kidney beans
1 cn Butter Beans
1 cn Pork 'n Beans

Combine sausage, onion and bacon. Mix together sugar, mustard, liquid smoke, catsup and Worcestershire. Combine both mixtures and mix in beans. Bake at 350 for 1 hr. on low or in crockpot all day.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ham and Bean Soup
Categories: Beans, Crockpot, Soups
Yield: 1 Servings


2 c Dired Beans, Any Type You
1 c Ham -- Diced
1 Ham Bone
1 pk Dry Onion Soup Mix
2 ts Italian Seasoning -- Or Your
: Fav Spices
: Water To Cover
1 md Carrot -- Chopped
1 md Onion (Instead Of Dry Onion
: Pack) -- Diced
1 Stalk Celery -- Chopped
1 md Green Pepper -- Chopped

Either Soak over night, or rince well the beans. If you do not soak beans, cook on high for 2 hours, then lower to low for 3-4 or until beans are done. To mix, add beans, ham, onion soup mix, and seasoning. Add vegetables. Add water to cover and let simer on low for 7-8 hours on low (or see above). Stir occasionally.

Recipe By :

From: Rowaan <rowaan@ix.Netcom.Com> Date: Sun, 29 Sep 1996 08:11:21 ~0400



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ham and Bean Soup with Vegetables
Categories: Crockpot, Grains/nuts, Soups
Yield: 6 Servings

1 lb Dried Navy soaked
1 Hot pepper
1 Carrot, sliced
Salt and pepper
4 c Water
1 Ham butt (2 to 3 pounds)
1 Onion, sliced
1 pk Frozen peas
2 Garlic cloves,
1 Green pepper, cut into
-strips
½ sm Cabbage, shredded

Place all ingredients except frozen vegetables and cabbage in CROCK-POT. Cover and cook on Low 12 to 18 hours. Turn to H igh and remove ham. Add peas, limas and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender. Serve large bowls of this thick soup with crusty French bread. From Rival Crock-Pot cookbook, date unknown



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ham or Chicken & Bean Veg. Soup:
Categories: Crockpot, Soups, Poultry
Yield: 6 Servings

Judy Garnett pjxg05a
3 c Water
1 ¼ c Dry navy beans
1 Med. potato; ½" pcs
1 Med. carrot; ½" pcs
1 Stalk celery; sliced
1 Med. onion; chopped
1 tb Parsley flakes
½ ts Dried thyme; crushed
¼ ts Salt
Tabasco
4 c Water
¾ lb Meaty ham hocks
OR 2 chicken breasts

Place navy beans in pot and add 3 c.water. Bring to a boil. Boil uncovered for 10 minutes, and drain. Meanwhile, combine vegs. herbs and tabasco and p into crockpot. Stir in drained beans and 4 c.
water. Place ham hocks or chicken on top of beans. Cover; cook on low heat setting for 10-12 hours or high for 4 ½ to 5 ½ hours. Before serving, remove ham hocks or chicken from crockpot. Pull meat apart and return meat to soup. Leftovers will fre well.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Karen's Infamous Bkd Beans
Categories: Side dish, Crockpot
Yield: 8 Servings

-K.D.Allison
-6 QT crock pot
2 cn Pork and Beans;32oz
2 cn Rotel Whole Tomatoes;or
2 cn Hunt's spicy brands
1 lb Bacon pieces
2 Onions;large,diced
-up or chunked
1 cn Diced green chilies-sml
-(hot, med,acc'd to taste)
1 lb Dark brown sugar
1 Clove garlic;chopped fine

put all ingredients in the crock and leave it (after you turn it on) 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 corn starch, mix well, and add back to the beans and stir in. This will thicken them up quite nicely! Posted on Genie on 7/31/91



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Mac's Pinto Beans
Categories: Tex-mex, Soups, Crockpot, Vegetables, Side dish Yield: 6 Servings

15 oz Tomato sauce
1 lb Beans
1 lb Bacon;*
1 lg Red onion; chopped>
4 Cloves
Crushed garlic
¼ c Brown sugar
2 tb Worcestershire; or more
4 tb Rogelio Bueno Adobo; **

** use about 4 tab. of the paste and add it about 45 minutes to 1 hour before serving the beans. *uncooked and sliced to thickness you like 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--> 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. A green salad and that's it.
Hope you will enjoy the beans. FROM: CAROLE TOSO (TDRH33B)



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Masterpiece Bbq Beans
Categories: Vegetables, Crockpot
Yield: 6 Servings

Crane Walden (JFXB08A)
2 cn Boston-style baked beans;
-16 oz
2 c K-C Masterpiece BBQ sauce
-(do not substitute)
1 lg Onion; chunked
1 c Golden raisins
½ c Brown sugar
6 sl Bacon
2 Granny Smith apples;
-cored, peeled and chopped

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.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Mixed Bean Soup with Cornmeal Dumplings Categories: Beans, Crockpot, Soups
Yield: 7 Servings

1 cn Black beans; 15 ½ oz/rinse
1 cn Kidney beans; 15 ½ oz/rins
1 cn Garbanzo beans; 15 ½ oz/ri
1 cn Tomatoes; 14 ½ oz/crushed
1 md Onion; chopped
1 pk Frozen mixed vegetables
4 Cl Garlic; minced
1 cn Chicken broth; 14 ½ oz.
¼ ts Salt
1 ts Chili powder
1 ts Black pepper
1 tb Parsley; dried

Recipe by: Rival Crock-Pot Book Combine stuff in crock-pot. Cover; cook on Low 8 to 10 hours (High: 4 to 5 ho rus]. At end of cooking turn crock-pot to High and prepare dumplings as direc ted.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Navy Bean Soup C/p
Categories: Soups, Crockpot
Yield: 8 Servings

1 ½ lb Navy beans
2 ½ qt Water
2 Ham hocks, or-
1 sl Smoked ham; cubed
1 c Onion; chopped
3 Chicken bouillon cubes
Pepper

Wash beans; discard stones or imperfect beans. Cover with cold water and soak overnight; drain. Place beans in removable liner; add water, ham, onion, bouillon cubes and pepper to taste. Place liner in base.
Cover and cook on auto for 10 to 12 hours; low for 13 to 15 hours; or high for 7 to 8 hours.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: New England Baked Beans
Categories: Vegetables, Crockpot
Yield: 8 Servings

½ lb Pkg. yellow eye beans
½ lb Pkg. Great Northern beans
½ ts Baking soda
1 ts Dry mustard
1 ts Salt
¼ c Brown sugar
¼ c Molasses
1 Onion, chopped
¼ lb Lean salt pork, diced

Wash beans and soak overnight. In morning, drain; cover with fresh cold water and parboil with baking soda until tender. Drain. Slice onions in bottom of bean pot. Add beans. Mix dry ingredients and add.
Add molasses and then salt pork. Pour on hot water to cover all ingredients. Cook in crockpot about 8 hours.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: New England Style Baked Beans -Crockpot Categories: Crockpot
Yield: 6 Servings

½ c Chopped onion
3 ½ c Dry navy beans
½ c Packed brown sugar
1 lb Smoked ham or
½ c Molasses
1 Teasooon salt
½ lb Bacon
1 ts 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



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Old Fashioned Bean Soup
Categories: Crockpot, Soups, Vegetarian, Vegan Yield: 1 Servings

1 lb Navy beans, dry
¾ lb Ham, cooked,cubed
1 qt Water
1 md Onion, chopped
½ c Celery, chopped
3 Whole peppercorns
¼ ts Ground pepper
Salt, to taste
1 Bay leaf, optional

Combine all ingredients in crock pot. Cover and cook on low 8 to 10 hours.(high:4 to 5 hours.) Serving Ideas
: Serve with crusty rolls or french bread. Recipe by: Rival (Simmie Sinow)

By Sims <c.simpson@worldnet.att.net> on Jan 28, 1997.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Party Beans
Categories: Crockpot, Beans
Yield: 4 Servings

-KAREN GODFREY
1 lb Hamburger
½ lb Bacon; cut in small pieces
1 cn Pork & beans; w/liquid
½ c Onion;diced
1 cn Kidney beans;w/liquid
1 cn Lima beans;w/liquid
½ c Ketchup
½ c Brown sugar;packed
1 ts Mustard
1 ts Vinegar

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



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Pineapple Sausage & Bean Crockpot Meal Categories: Casserole, Crockpot, Low-fat, Main dish Yield: 6 Servings

18 oz Pineapple chunks in light
Syrup
30 oz Kidney beans, canned
1 lb Reduced fat Polish Kielbasa
Cut 1 inch thick
2 tb Brown sugar
2 tb Cider vinegar
2 tb Flour

Mix all ingredients in slower cooker or crock pot on low setting for 5 hours or high setting for 3 hours. Stir occasionally. Serves 6. Per serving
342.7 calories, 12.7 fat.

Recipe By : bjs-Reggie Dwork

From: Smgin2@sprynet.Com Date: Tue, 22 Oct 1996 13:14:15 ~0700



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ranch-Style Brisket and Beans (Crockpot) Categories: Main dish, Meat, Beef, Crockpot
Yield: 1 Servings

16 oz Package dried pinto beans,
-rinsed, drained, and
-picked
-over
2 c Hot water
1 lg Onion, chopped
1 ½ c Ketchup
3 T Worcestershire sauce
1 T Prepared yellow mustard
¼ c Red wine vinegar
¼ c Packed brown sugar
½ t Seasoned salt
1 t Liquid smoke hickory
-flavoring
3 lb Boneless beef brisket,
-trimmed of fat

1. In a 4- or 5-quart electric slow cooker, combine the pinto beans, water, and onion. In a medium bowl, mix together the ketchup, Worcestershire sauce, mustard, vinegar, brown sugar, seasoned salt, and liquid smoke. Stir half of the ketchup mixture into the beans in the slow cooker. Place the brisket on top of the beans (cut to fit into put if necessary). Spread the remaining ketchup mixture over the top of the brisket.

2. Cover and cook on the low heat setting 9 to 10 hours, stirring once or twice, if possible, until the beans and beef are tender. Skim off any excess fat from the top. To serve, slice the meat across the grain and serve with the beans.

From: The Best Slow Cooker Cookbook Ever Natalie Haughton Harper Collins Publishers, 1995

Entered by: Lawrence Kellie



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Rio Grande Kidney Bean Soup
Categories: Diabetic, Crockpot
Yield: 6 Servings

1 sl Bacon;
1 ts Garlic; minced
½ c Onion; chopped
2 ½ c Kidney beans; canned with
-liquid
3 c Beef broth;
3 Bay leaves;
½ ts Salt;
⅛ ts Ground pepper; freshly
¼ ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard by leaves. Soup will thicken as it stands and be thinned with water or additional beef broth. Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136 LOW-SODIUM DIET: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: S.w. Bean Soup W/cornmeal Dumplings
Categories: Crockpot
Yield: 6 Servings

-SWSH14B
1 cn 15 ½ oz red kidney beans*
1 cn 15 oz black beans*
3 c Water
1 cn 14 ½ oz Mexican-style stew
10 oz Frozen whole kernel corn, th
1 c Carrots, sliced
1 c Onion, chopped
4 oz Can chopped green chilies
6 Vegetable bouillon cubes
1 ts To 2 chili powder
2 Cloves garlic, minced

MMMMM--------------------------DUMPLINGS------------------------------ 1/3 c Flour
1 ts Baking powder
1 Beaten egg white
¼ c Yellow corn meal
1 ds Salt & pepper
2 tb Milk
1 tb Cooking oil

*Rinse & drain cans of kidney beans & black beans. In crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers, bouillon cubes, chili powder, and garlic.
Cover & cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. For dumplings: in a small mixing bowl stir together flour, cornmeal, baking powder, salt & pepper. In a medium mixing bowl, combine egg white, milk, and oil. Add to flour mixture; stir with fork just till combined. If soup was cooked on low setting, turn crockery cooker to high. Drop the dumpling mixture from a rounded
8 mounds atop the soup. Cover; cook for 30 min.---> more (do not lift cover). Makes 4 servings. Nutritional info per serving: 448 cal. (10% from fat), 5 g. fat, 1 mg. chol., 21 g. carbo, 20 g.
dietary fiber. This is one of my favorite crockpot recipes. Janice Messali



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Slow Cooker Red Beans & Rice
Categories: Vegetarian, Crockpot, Soups/stew
Yield: 6 Servings

1 lb DRIED SMALL RED CHILI BEANS
3 CELERY STALKS -- CHOPPED
1 GREEN PEPPER -- CHOPPED
2 GARLIC -- MINCED
2 2/3 c DOUBLE STRENGTH BEEF BROTH
1 HAM HOCK -- SCORED IN
DIAMONDS
4 c HOT COOKED RICE
2 tb OIL
1 ONION -- CHOPPED
3 GREEN ONIONS. CHOPPED
3 1/3 c WATER
½ ts CRUSHED RED HOT PEPPER
1 ts SALT

IN A LARGE POT, COMBINE THE BEANS WITH ENOUGH COLD WATER TO COVER BY 2". BRING TO A BOIL OVER HIGH HEAT, AND BOIL FOR 2 MINUTES. REMOVE FROM HEAT, COVER THE POT, AND LET STAND FOR 1 HOUR; DRAIN WELL.
(BEANS CAN ALSO BE SOAKED OVERNIGHT) IN A LARGE SKILLET, HEAT THE OIL OVER MEDIUM-HIGH HEAT. ADD THE CELERY, ONION, BELL PEPPER, GREEN ONIONS, AND GARLIC. COOK, STIRRING OFTEN, UNTIL ONIONS ARE SOFTENED, ABOUT 6 MINUTES. TRANSFER TO SLOW COOKER. STIR IN THE DRAINED BEANS, WATER, BEEF BROTH, AND RED PEPPER. BURY THE HAM HOCK IN THE BEAN MIXTURE. COVER AND SLOW-COOK UNTIL THE BEANS ARE VERY TENDER, 9 TO 10 HOURS ON LOW. REMOVE THE HAM HOCK. REMOVE MEAT AND DISCARD REST.
RETURN MEAT TO POT, AND STIR IN SALT. SERVE BEANS IN BOWLS, SPOONED OVER HOT COOKED RICE, AND SPRINKLED WITH CHOPPED GREEN ONIONS, (READY AND WAITING)

Recipe By : Carie Sandlin

From: Sherry Zeiss <zeiss@tab.Com> Date: Tue, 24 Dec 1996 11:54:30 ~0600



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Southwestern Black Bean Soup
Categories: Crockpot, Soups
Yield: 6 Servings

-Sue Woodward

MMMMM-----------------HOFFMAN'S CROCKERY FAVORITES--------------------- 1 lb Dried black beans; rinsed
6 c Beef broth or bouillon
1 lg Onion; chopped
2 Jalapeno peppers; seeded,
-chopped
1 cl Garlic; crushed
1 ts Ground cumin
1 ts Ground oregano
1 ts Ground thyme
⅛ ts Ground cloves
2 Ham hocks, 1-lb. each
1/3 c Dairy sour cream or plain
-yogurt
1 lg Tomato; chopped

In slowcooker, combine everything except sour cream/yogurt and chopped tomato. Cover and cook on LOW 9 to 10 hrs. or until beans are tender.
Remove ham hocks; cool. Shred lean meat, discard skin, bones, and fat.
Return shredded lean ham to pot and reheat on HIGH, if necessary.
Spoon mixture into individual soup bowls. Top each with sour cream and chopped tomato. Makes 6 to 8 servings.

Per serving - 233 cal, 17 g pro, 29 g carbo, 6 g fat, 15 mg chol, 247 mg sod

Author - Mable Hoffman



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Sunshine Bean Casserole
Categories: Legumes, Crockpot, Usenet
Yield: 6 Servings

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
¼ c Brown sugar
2 T Mustard, prepared
-(or less)
½ c Ketchup
1 t Cumin powder (optional)
¼ c Red wine
Salt and pepper
-to taste

Put drained beans into a 2 ½-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



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Texas Bbq Beef and Beans
Categories: Main dish, Meats, Crockpot
Yield: 6 Servings

1 ½ c Onions, chopped
8 oz Can tomato sauce
½ c Salsa, mild or medium
2 tb Cider vinegar
1 ½ tb Brown sugar
1 tb Chili powder
2 ts Worcestershire sauce
¼ ts Black pepper
1 lb Beef round,cut into strips
2 Gloves garlic
3 lb Kidney beans*

*Use 3 one pound cans beans, drained. Trim fat from beef and cut into narrow strips. In the crock pot, stir together all ingredients EXCEPT beef, beans and garlic. Then add the meat, garlic and beans. Cover, turn on to HIGH 1 hour. Reduce to LOW and continue to cook, covered for 5-6 hours.

Source: "Skinny One'Pot Meals" by Ruth Glick as printed in the Fresno Bee, Nov. 1994. Formatted for MM by Lynne (Kakeladi) Sammon, Visalia, CA



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Three Bean Bake
Categories: Beans, Mexican, Crockpot
Yield: 1 Servings

16 oz Can Great Northern Beans,
-undrained
16 oz Can Chili beans, undrained
-(found in Mexican section
-of store)
16 oz Can Kidney Beans, drained
1/3 c Ketchup
1/3 c Firmly packed brown sugar
½ ts 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. ==

Converted by MMCONV vers. 1.50 From: Millern@redwood.Cc.Andrews.Edu (N



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Traditional Baked Beans
Categories: Crockpot, Side dish, Vegetables
Yield: 6 Servings

-Sue Woodward

MMMMM-----------------HOFFMAN'S CROCKERY FAVORITES--------------------- 1 lb Dried small white beans;
-rinsed
4 ½ c -Water
1/3 c Molasses
¼ c Brown sugar
1 Onion; chopped
¼ lb Salt pork; cut into 1" cubes
1 tb Dijon mustard
½ ts Salt

In slowcooker, combine all ingredients. Cover and cook on LOW 13 to 14 hrs., stirring occasionally, if possible. Makes 6 to 8 servings.

Per serving - 299 cal, 15 g pro, 44 g carbo, 8 g fat, 12 mg chol, 391 mg sod

Author - Mable Hoffman



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tuscany White Bean Soup
Categories: Diabetic, Crockpot
Yield: 4 Servings

¼ c Onion; chopped
½ ts Garlic; minced
3 tb Olive oil; divided
½ lb Dry great nothern beans;
-washed
2 qt Water
2 Bay leaves; large
1 ts Dried basil; cri,b;ed
½ ts Salt
½ ts White pepper; ground
2 tb Parsley; fresh chopped
2 Green onion; chopped

Saute onion and garlic in 2 tablespoons of olive oil until soft, stirring often. Add bean, water, bay leaves, and basil. Bring mixture to a boil, reduce to a simmmer, and cover. Continue cooking until beans are tender, about 2 hours, adding more liquid if necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot, garnished with chopped parsley and green onions. If soup is too thick, add water or chicken broth. Food Exchange Per Serving: 2 ½ STRARCH/BREAD EXCHANGES + 1 LEAN MEAT EXCHANGE + 1 FAT EXCHANGE CAL:
293; CHO: 37g; PRO: 13g; FAT: 11g; SOD: 256; CHOL: 0g; LOW-SODIUM:
Omit Salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Weymouth Baked Beans
Categories: Side dish, Crockpot
Yield: 8 Servings

-Sue Woodward
1 lb Pea beans
6 c -Water
¾ c Molasses
½ c Black coffee
¼ c Dark brown sugar; packed
1 tb Cider vinegar
2 ts Dry mustard
1 ½ ts Salt
¼ ts Ground black pepper
1 md Onion; peeled, halved, stuck
-with cloves
4 Whole cloves; for onion
1 Smoked ham hock; OR
4 sl Bacon; cooked

Combine beans and water in slow cooker. Cover and cook on low heat for 7 hrs. or until tender. Drain; refrigerate in pot. Can be cooked up to 3 days in advance. Stir together molasses, coffee, sugar, vinegar, mustard, salt, and pepper in small bowl. Stir into beans in pot. Add onion and ham hock, pushing down into beans. Cook, covered, on low heat for 7 hrs. or on high for 5.½ hours, or until beans are cooked through.

Source: Family Circle, 9/19/95

From: Suewoodward



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cut ( Schnitzel ) Beans
Categories: Penndutch, Vegetables
Yield: 1 Servings

1 ½ qt String beans
1 tb Butter
4 Med Tomato, chopped
1 ds Red pepper
2 tb Bacon, smoked, diced
3 Onion, sliced
1 ts Salt
1 c Water, hot

Cut string beans in small pieces. Fry the bacon until crisp and brown, add the other ingredients and simmer for 1 hour. Add the hot water and continue cooking 2 hours longer, adding more water if necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ham with Green String Beans ( Speck Und Beans ) Categories: Penndutch, Hamburger
Yield: 1 Servings

3 lb Ham, smoked
1 qt String beans
Salt & pepper
Water
5 Med Potato

*** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Cover the piece of ham with cold water and set over a low flame to cook for 3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes. Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste. Serve hot, providing vinegar for those who like the dish strongly flavored. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

From: Carl Berger Date: 02 May 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Home Baked Beans
Categories: Vegetables, Penn-dutch
Yield: 1 Servings

1 pt Navy beans
1 ts Mustard, dry
1 tb Molasses
1 ½ tb Sugar
¼ lb Salt pork
1 ½ ts Salt
½ c Water, boiling

Cover beans with cold water and soak over night. Change the water and cook at slightly below boiling point until skins burst. To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked. Drain off the water and add the salt pork which has been cut into strips. Put in bean pot, having some of the salt pork slices on top. Mix the mustard, sugar, salt, and molasses together and add to the beans. Add the boiling water. Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Old Fashioned String Beans & Bacon
Categories: Penndutch, Vegetables
Yield: 1 Servings

1 c String beans
Liquid
¼ lb Bacon, diced
1 Sm Onion
*plus:
2 Med Potato, diced
¼ ts Salt
1 c Water

Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into ½ inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Salt Pork, Beans & Hominy
Categories: Penndutch, Casseroles
Yield: 1 Servings

½ lb Soup beans
½ lb Salt pork
½ lb Hominy
1 pn Marjoram

Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram.
Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chinese: Steamed Prawns with Black Beans (See Jup Jing Ha Categories: Main dish, Shrimp, Fish, Chinese
Yield: 4 Servings

¾ lb Raw prawns
1 ¼ tb Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tb Oil
½ ts Salt
1 ts Oil
1 ½ ts Thin soy sauce
1 ts White wine
1 ts Oyster sauce

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming.

Wash black beans two times and mash into a paste; then add the chopped garlic.

Combine remaining ingredients, EXCEPT the oil.

Pour mixture over prawns; then, pour oil on top.

Cover and steam 10 minutes. Serve over rice.

SOURCE: Chopstick, Cleaver and Wok.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Charcoal Grilled Salmon with Spicy Black Beans Categories: Fish, Main dish, Cyberealm, Kooknet Yield: 4 Servings

½ lb Black Beans; soaked
1 sm Onion; chopped
1 sm Carrot
½ Celery Rib
2 oz Ham; chopped
2 Jalapeno Peppers; stemmed
-and diced
1 Clove Garlic
1 Bay Leaf; tied together with
3 Sprigs Thyme
5 c Water
2 Cloves Garlic; minced
½ ts Hot Pepper Flakes
½ Lemon; juiced
1 Lemon; juiced
1/3 c Olive Oil
2 tb Fresh Basil; chopped
24 oz Salmon Steaks

Combine in a large saucepan the beans, onion, carrot, celery, ham, jalapenos, whole clove garlic, bay leaf with thyme, and water. Simmer until beans are tender, about 2 hours, adding more water as necessary to keep the beans covered. Remove the carrot, celery, herbs and garlic, and drain off the remaining cooking liquid. Toss the beans with the minced garlic, hot pepper flakes and the juice of ½ a lemon. Set aside.

While the beans are cooking, combine the juice of a whole lemon, olive oil, and basil leaves. Pour over the salmon steaks, and refrigerate for 1 hour. Grill the salmon over a moderately high flame for 4-5 minutes per side, basting with some of the marinade every minute. Serve each steak with a portion of beans.

Per Serving: Calories: 480, Protein: 42 g, Carbohydrate: 25 g, Fat:
23 g, Saturated Fat: 4 g, Cholesterol: 106mg, Sodium: 291 mg, Fiber:
8g.

Source: San Francisco Chronicle Typed by Katherine Smith



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Burritos
Categories: Mexican
Yield: 4 Servings

1 cn (16 Oz.) Light Red Kidney
Beans Drained
1 ts Vegetable Oil
½ c Chopped Onion
½ c Diced Red OR Green Pepper
1 cl Garlic Minced
¾ ts Ground Cumin
½ ts Ground Coriander
⅛ ts White Pepper
½ c Frozen Whole Kernel Corn,
Thawed & Drained
4 (8 Inch) Flour Tortillas
¾ c (3 Oz.) Shredded
Cheddar Cheese
1 c Commercial Medium Salsa

Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency.
Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges.
Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And ¼ C. Salsa. Fat 12.1, Chol. 22)



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Tortilla Casserole
Categories: Mexican, Beans
Yield: 10 Servings

4 c Water; *
1 lb Pinto Beans; Dried, *
½ c Onion; Finely Chopped, 1 Med
2 Cloves Garlic
Chiles; **
1 ½ ts Chicken Bouillon; Instant
⅛ ts Cumin; Ground
½ c Vegetable Oil
2 ½ c Cooked Chicken; Diced
12 Flour Tortillas; ***
1 ½ c Dairy Sour Cream
1 ½ c Montery Jack Cheese;Shredded
¼ c Green Onions w/Tops; Sliced

* Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to ½ cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, ½ cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan ¼ cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Tostada
Categories: Main dish, Mexican, Vegetables
Yield: 4 Servings

8 Corn tortillas
Vegetable oil, for frying

MMMMM-------------------------BLACK BEANS----------------------------- 1 1/3 c Dried black beans, cooked
3 md Onions, chopped
3 Garlic cloves, minced
1 ½ ts Cumin
1 ½ ts Coriander
1 ts Chiles, minced
¼ c Oil
1 md Tomato, chopped
2 Oranges, juiced
Salt, to taste

MMMMM--------------------------GUACAMOLE------------------------------ 2 lg Avocadoes
1 lg Garlic clove, minced
1 Lemon, juiced
Salt, to taste

MMMMM--------------------------GARNISHES------------------------------ Lettuce, shredded
Salsa
Tomatoes, chopped

Once beans have cooked, drain & set aside.

Pour oil into small skillet to a depth of ½" & heat. Fry the tortillas, one at a time, for 1 minute on each side until they are crisp. Drain & set aside.

Saute the onions, garlic, cumin, coriander & chiles in ¼ c oil in a medium skillet until the onions are soft. Add the black beans & mash as they cook. Add the tomatoes & orange juice. Cover & simmer over very low heat for 10 minutes. Stir frequently to prevent sticking.
Add salt.

Make the guacamole by slicing the avocadoes in half & scoop out the flesh. Mash till smooth & add garlic, lemon juice & salt.

Layer the tostadas. Start with a crisp tortilla, cover with lettuce, black beans, guacamole, tomates & salsa.

"Sundays at Moosewood Restaurant"

From: Ian Hoare Date: 26 Apr 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Beans & Chicken in Tortillas
Categories: Poultry, Mexican
Yield: 4 Servings

3 Chicken breast halves
-boneless and skinless
4 Flour tortillas
2 ½ ts Olive oil; divided
1 md Garlic clove
-peeled and minced
1 md Shallot; peeled and minced
1 Jalapeno pepper
-seeded and finely chopped
1 cn Black beans (15oz); drained
-rinsed and drained again
1 lg Ripe tomato
-cut into ½-inch cubes
¾ ts Ground cumin; divided
¼ ts Cayenne pepper; divided
½ ts Salt; divided
2 ts Finely chopped cilantro
1 md Red onion; thinly sliced
4 ts Lime juice; divided
¼ c Plain low-fat yogurt

1. Cover the chicken with cold water, bring just to a boil, reduce the heat and simmer until cooked through. Cool, shred with your fingers and refrigerate.

2. Wrap the tortillas in foil and place in a preheated 200-degree oven while preparing the remaining ingredients.

3. Heat 1 teaspoon olive oil in a medium-sized pan over medium heat.
Add the garlic, shallot and jalapeno; saute 1 minute. Add the black beans, tomato, ½ teaspoon cumin, ⅛ teaspoon cayenne pepper, ¼ teaspoon salt and the cilantro. Heat through and keep warm over low heat.

4. Heat the remaining 1-½ teaspoons olive oil over medium heat. Add the red onions and saute until they begin to soften. Stir in the chicken, ¼ teaspoon cumin, ⅛ teaspoon cayenne and ¼ teaspoon salt. Heat through 3 minutes.

5. Remove the chicken from the heat and stir in 2 teaspoons lime juice; stir 2 teaspoons lime juice into the black beans. Spoon the chicken and bean mixtures into the warm tortillas; top with a little yogurt.

Data per serving: 361 calories, 31g protein, 8g fat, 42g carbohydrate, 381 mg sodium, 1g saturated fat, 3g monounsaturated fat, 1g polyunsaturated fat, 56mg cholesterol.

Printed in the October 25, 1995, issue of The Seattle Times.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Chicken & Black Bean Enchiladas
Categories: Poultry, Mexican, Main dish
Yield: 6 Servings

¾ lb Chicken breast, skinless,
-boneless
3 sl Bacon
2 Clove Garlic, minced
1 ½ c Picante sauce
1 cn Black beans,undrained (16
-ounces)
1 lg Bell pepper, Red, chopped
1 ts Cumin, ground
¼ ts Salt
½ c Green Onion, Sliced
12 Flour tortillas, (6-7 inch)
1 ½ c Monterey Jack cheese,
-shredded (6 ounces)
Garnishes--------
-Lettuce, shredded
-Tomatos, chopped
-Sour Cream
-Avocado slices

Cut chicken into short, thin strips. Cook bacon in 10 inch skillet until crisp. Remove to paper towel, crumble. Pour off all but 2 tablespoons drippings. Cook and stir chicken and garlic in drippings until chicken is no longer pink. Stir in ½ cup of the picante sauce, beans, red pepper, cumin and salt. Simmer until thickened, 7 to 8 minutes, stirring occasionally. Stir in green onions and reserved bacon. Spoon heaping ¼ cup bean mixture down center of each tortilla; top with 1 tablespoon cheese. Roll up; place seam side down in lightly greased 13x9 baking dish. Spoon remaining 1 cup picante sauce evenly over enchiladas. Bake at 350f for 15 minutes.
Top as desired and serve with additional picante sauce.

From: Stephen Drake Date: 11-01-93



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Drunken Beans ( Frijoles Borrachos )
Categories: Beans, Mexican, Side dish, Vegetables Yield: 6 Servings

2 c Dried Pinto Beans
5 c Water -- Or More As Needed
3 c Beer (Do Not Use A Dark Beer
4 oz Salt Pork -- Chopped
Or
1 tb Peanut Oil
1 ½ md Onions -- Chopped
6 Garlic Cloves -- Sliced
1 tb Vinegar -- Preferably Cider
2 ts Dried Oregano, Preferably
Mexican
1 ts Salt -- Plus More To Taste

Pick through the beans and rinse them carefully, looking for any gravel or grit. Rinse the beans a second time. Place the beans in a stockpot or large, heavy saucepan. Cover them with the water and beer and add the remaining ingredients, except the salt. Bring the beans just to a boil over high heat, then reduce the heat to low and simmer the beans, uncovered. Plan on a total cooking time of 2 to 2 ½ hrs.
After 1 hour, stir the beans up from the bottom and check the water level. If there is not at least 1 inch more water than beans, add enough hot water to bring it up to that level. Check the beans after another 30 mins, repeating the process. Add the salt after the beans are well softened, and continue simmering. Check them every 15 mins, keeping the level of the water just above the beans. There should be extra liquid at the completion of the cooking time, but the beans should not be watery. If you wish, remove ½ to 1 cup of the beans, mash them, and return them to the pot for a thicker liquid. Serve warm. Then beans keep for several days and are even better reheated.
Serves 6 to 8.

Recipe By : The Border Cookbook - ISBN 1-55832-103-9

From: Dan Klepach Date: 13 Mar 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ensalada Guanajuato (Five Bean Salad Guanajuato Style) Categories: Salads, Beans, Mexican
Yield: 6 Servings

1 c Drained OR canned cooked
-pinto beans
1 c Drained cooked black beans
1 cn (8-¾ oz) garbanzo beans,
-drained
1 cn (8 oz) cut green beans,
-drained
1 c Drained canned wax beans
½ Green pepper, cut in thin
-strips
¼ Red onion, thinly sliced
6 tb Vegetable oil
3 tb Vinegar [I increased vinegar
-by 50 percent. K.B.]
½ ts Salt
¼ ts Dried leaf oregano, crushed
⅛ ts Garlic powder
Freshly ground black pepper
1 Tomato, chopped, drained
3 tb Mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beansm garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion.
In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended.

Makes 6 to 8 servings.

From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN 0-89586-038-4 Shared by: Karin Brewer, Cooking Echo, 5/93



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Frijoles a la Charra ( Ranch Beans )
Categories: Mexican, Beans
Yield: 6 Servings

4 sl Bacon
3 Jalapeno chiles, stems and
-seeds removed, diced
1 sm Onion, diced
1 qt Cooked pinto beans along
-with juice
1 lg Tomato, chopped
¼ ts Garlic powder
Freshly ground black pepper
2 tb Chopped cilantro

Saute the bacon, Jalapenos, and onion until well browned. Add the beans, tomato, and spices. Bring to a boil, add the cilantro, reduce the heat and simmer for 15 minutes.

Chile Pepper Magazine June 1993 Serves: 6 Heat Scale: Mild



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Frijoles De Olla (Beans Cooked in a Pot) Categories: Beans, Mexican
Yield: 8 Servings

4 ½ qt Water
1 1/3 lb Dried black beans, washed
-and soaked overnight
2 White onions, halved
3 Heads garlic, halved, OR 10
-cloves garlic, whole
Salt to taste
30 Epazote OR cilantro leaves

From the Gulf [of Campeche] area.

Bring water to a boil in a large saucepan or clay pot. Add beans, onion, and garlic. Cook at a slow boil for 1 ½ hours or until beans are done. Add salt after 1 hour of cooking.

Blend 1 cup beans in a blender or food processor with a little cooking water. Add bean mixture to remaining beans. Stir in epazote.

Serve beans with chopped green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated cheese.

Makes 8 servings.

From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang, New York. 1986. ISBN 0-941434-89-3. From the collection of Karin Brewer



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Frijoles Refritos ( Refried Beans )
Categories: Mexican
Yield: 6 Servings

2 c Pink beans, dry; or dried
;red beans
6 c Cold water
1 c Onion; coarsely chopped
2 md Tomatoes; peeled, seeded and
;coarsely chopped, or 2/3 c
;chopped, drained, canned
;Italian plum tomatoes
½ ts Garlic; finely chopped
1 ts Pequin chili; crumbled and
;seeded, dried
¼ ts Epazote; crumbled if
;available
¼ ts Black pepper; freshly ground
½ c Lard
1 ts Salt

Place the beans in a colander or sieve and run cold water over them until the draining water runs clear. Pick out and discard any black or shriveled beans. In a 3 quart heavy pot, combine the water, ½ cup of the onions, ¼ cup of the tomatoes, ¼ teaspoon of the garlic, the chili, epazote (if used) and pepper, and drop in the beans. Bring the water to a boil over high heat, then half cover the pan and reduce the heat to low. Simmer the beans for about 15 minutes and stir in 1 tablespoon of the lard. Simmer, half covered, for 1 1 /2 hours, add the teaspoon of salt, and over the lowest possible heat, simmer for another 30 minutes, or until the beans are very tender and have absorbed all their cooking liquid. During the last half hour of cooking, stir the beans gently now and then to prevent their sticking to the bottom of the pan. Remove the pan from the heat, and cover it to keep the beans warm.
In a heavy 12 inch skillet, melt 2 more tablespoons of the lard over moderate heat until a light haze forms above it. Add the remaining chopped onions and garlic, turn the heat down to moderate, and fry for about 5 minutes, or until the onions are transparent but not brown. Stir in the remaining tomatoes and simmer for 2 or 3 minutes.
Fry the cooked beans in the following fashion: Add 3 tablespoons of the beans to the pan of simmering sauce, mash them with a fork, then stir in 1 tablespoon of the remaining lard. Continue adding and mashing the beans in similar amounts, following each addition with another tablespoon of lard until all the beans and lard have been used. Cook over low heat for 10 minutes, stirring frequently, until the beans are fairly dry.
To serve, transfer the beans to a serving bowl or individual dishes.
Frijoles refritos are traditional accompaniment to tortilla dishes.

81 of 108

Source: Time Life Series: Latin American Cooking

MMed by: earl.cravens@salata.com Submitted By EARL CRAVENS On 12-17-94 0433



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Kathy Pitts' Frijoles Refritos ( Refried Beans ) Categories: Pitts, Mexican, Beans
Yield: 1 Batch

2 c Beans, well washed and
-picked over
1 lg Onion, finely chopped
1 sm Dried red chile pepper
-crushed
6 c Water or ham broth. Up to
-1 cup may be beer
1 ts Ground cumin
1 tb Mexican oregano
Lard/drippings for frying
Grated mild cheddar
Cheese for garnish (optl)

Do not soak the beans overnight (Mexican cooks don't). Instead, place all ingredients in a deep pot, and bring to a boil. Turn off the heat, cover, and allow the beans to sit for an hour.

Return the beans to a boil, reduce heat, and simmer until the beans are tender (to test, remove one bean from the pot, and blow on it. If the skin splits, they're done). Cooking time will depend on the type of bean used (pintos cook fairly quickly, black beans take close to forever), the age of the bean, and the mineral content of your water.

Salt to taste. Never salt beans at the beginning of the cooking process, as the salt will toughen them and they will take longer to cook.

In a large shallow pan, preferably a black iron frying pan, melt 3 Tbsp. of lard or drippings. When the lard is melted, ladle about a cup of beans, including some of the cooking liquid, into the fat. Use a potato masher to mash the beans into a puree. Continue adding beans and liquid, along with more fat as needed, and mashing until all beans have been used.

The consistancy of this dish varies with personal preferance. Some cooks like a very smooth, almost liquid puree, while other prefer a stiffer mixture with some pieces of bean remaining. The end result should be glossy, well flavored from the fat, and very rich tasting.

The beans may be served plain, used as a filling for warm tortillas, or garnished with shredded cheese.

A bean and cheese taco (refried beans, shredded cheese in a fresh tortilla) is one of my favorite things to have for breakfast. They are also good served as an accompaniment for scrambled eggs.

NOTE: Some Mexican recipes for beans call for a sprig of Epasote (ep- puh-ZOH-tay) to be cooked with the beans. This is an herb/weed known as Pigweed in the U.S. It doesn't dry well, but it is very easy to grow (U.S. farmers consider it a pest). If you can get ahold of a plant, it's worth cultivating, as it adds a nice, if undefinable flavor to the bean pot. It is not common in Tex-Mex beans, however, so if you encounter it in a recipe, feel free to omit it.

Kathy in Bryan, TX

From: Kathy Pitts Date: 12 Jan 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Mexican Refried Beans
Categories: Vegetables, Mexican
Yield: 2 Servings

1 tb Olive oil
2 Cloves garlic, minced
1 cn Pinto beans (15-½ oz can)
⅛ ts Freshly ground black pepper

Place olive oil and garlic in 9-inch microwave-proof pie plate.
Microwave on HIGH (100% power) 45 seconds.
Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper.
Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups.

Printed in the November 27, 1992, issue of the Los Angeles Times.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Refried Black Beans
Categories: Main dish, Mexican, Vegetables
Yield: 6 Servings

4 Plum tomatoes
1 c Green onions, finely chopped
1 Celery rib, chopped
3 Garlic cloves, minced
2 tb Olive oil
6 c Black beans, cooked

Plunge tomatoes into boiling water for 30 seconds. Remove from water with a slotted spoon & slide off skins. Chop & set aside.

Saute green onions, celery & garlic in oil over medium heat until tender, give it about 5 minutes. Add the beans & reduce the heat to low. As the beans are cooking, mash them with a potato masher or a strong fork (Mark's Note: I stress a strong fork, I've mangled several doing this). Add tomatoes & simmer for 10 minutes. Serve hot.

Roll up in warmed flour tortillas topped with fresh salad vegetables & jalapeno chiles.

"Vegetarian Gourmet" Spring, 1995

From: Ian Hoare Date: 26 Apr 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tied Up Beans ( Frijoles Maneados )
Categories: Mexican
Yield: 4 Servings

1 Ancho Chile -- Optional
Water -- Optional
2 c Frijoles De Olla* -- See
Recipe
1/3 c Milk
½ c Lard, Butter, Or Peanut Oil
½ Onion -- Minced
1 Garlic Clove -- Minced
½ ts Cumin Seeds -- Toasted And
Ground
4 oz (To 6) Asadero Or Mozzarella
Cheese - Grated
Green Onion Tops, Minced --
For Garnish
Or
Fresh Cilantro -- For
Garnish
Flour Tortillas -- Warmed

* Use Frijoles de Olla or other cooked whole pinto beans PLUS ½ cup of the cooking liquid. Preheat oven to 350 F. Soak the chile in enough hot water to cover it, if you wish to have a slightly spicy version of this dish. When the chile is pliable, cut it into thin slices. In a food processor, puree the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the oven, garlic, cumin, and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out. Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 mins.
Scatter the green onions or cilantro over the top. Serve the beans immediately with flour tortillas. For more heat, pair the beans with Salsa de Arbol or Sweet and Sour Anchos. Technique tip: In southern Sonora, a regional cheese called mocorito makes an extra-special frijoles maneados. Rich but mild in flavor, the cheese is long, slim, and thin. It's worth knowing about,since Mexican cheeses are becoming increasingly available in American markets.

NOTES : A major variation on refried beans from northern Mexico; the name comes from the addition of stringy melted cheese, which laces through the beans. Some recipes suggest a simple blending of refritos and cheese, but the extra steps detailed in this recipe result in a much more flavorful mixture.

Recipe By : The Border Cookbook - ISBN 1-55832-103-9

From: Dan Klepach Date: 21 Mar 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tortilla Black Bean Soup
Categories: Soups, Beans, Mexican
Yield: 2 Servings

2 tb Vegetable oil
¼ c Diced celery
¼ c Diced onion
¼ c Diced bell pepper
1 ½ c Black beans
2 c Of water
2 ts Salt
2 Corn tortillas
2 tb Cilantro (Chinese parsley)

Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Saute celery, onion, and bell pepper in oil, until slightly tender. Then in bean soup, add salt, cilantro, and saute vegetables. Covered and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir.

In frying pan, warm up tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla. Makes 2 servings.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: 5 Bean Soup
Categories: Soups
Yield: 10 Servings

2 tb EDEN Extra Virgin Olive Oil
4 Cloves garlic; minced
1 md Onion; diced
3 Celery stalks; diced
2 Carrots; diced
1 md Potato; diced
¼ c Barley
4 c Water
1 Bay leaf
15 oz Can EDEN Pinto Beans
15 oz Can EDEN Black Beans
Can EDEN Kidney Beans
Can EDEN Navy Beans
Can EDEN Aduki Beans
1 c Corn, fresh or frozen
2 c EDEN Spaghetti Sauce
¼ c EDEN Shoyu
- (or more, to taste)
1 ts Dried oregano
1 ts Dried basil

Heat oil and saute garlic and onion until onion is translucent. Add celery, carrots, potato, barley and water. Simmer 30 minutes. Add beans, corn, spaghetti sauce, shoyu, and herbs. Simmer 5-10 minutes.
Serve. Great the next day!

Per serving: 323 Calories; 2g Fat (60/0 calories from fat); 18g Protein; 59g Carbohydrate; 1mg Cholesterol; 651mg Sodium

Copyright 1994 Eden Foods, Inc. <Electronic Format courtesy of Karen Mintzias>



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bacon & Bean Soup
Categories: Soups, Vegetables
Yield: 8 Servings

1 c Dry pinto or other beans
1 qt Water; or more, hot
1 Ham bone: or
¼ lb Salt pork; diced or
¼ lb Back bacon; cubed
½ ts Salt; or to taste
2 Ribs celery, chopped
1 md Carrot; chopped
1 md Onion, chopped
1/3 c Turnip; diced
2 Bay leaves
½ ts Thyme
½ ts Pepper
¼ ts Sage; [optional]
½ ts Louisiana hot sauce; or
1 ts Prepared mustard; [opt'l]
1 tb Parsley; chopped

Wash and pick over the beans, removing stones, loose skins and shriveled beans. Put in a large covered pot and cover with hot water.
Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling water. Do not add cold water as the beans will turn dark. If you cook without a lid the beans will also turn a dark color. Do not salt until the beans are cooked.

Remove the hambone from the pot, pick the meat from it and return the meat to the pot. Add the other ingredients except the parsley to the pot. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Remove the bay leaves and ladle into warm soup tureen or soup bowls. Garnish with fresh minced parsley.
This soup tastes even better if it is rested and re-heated the second day.

My variation of a classic recipe- Jim Weller. From: Jim Weller Date:
24 Nov 95



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bajan Black Bean Soup
Categories: Soups, Beans, P-cooker, Pork, Crockpot Yield: 6 Servings

2 ½ c Dried black beans* soaked
-- overnight
1 lg Or 2 small ham hocks
3 To 3.5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers
-(jalapeanos if preferred)
8 Berries allspice coarsely
-crushed
2 ts Brown sugar (or 1 t of
-molasses)
3 tb Tomato paste
¾ c Creme fraiche or sour cream

*P-cooker just add to pressure cooker...never need to soak, unless you think about...I usally don't.:-))))
: Salt Grated rind and juice from one lemon

Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients.

In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree.
Cook for another 30 minutes. Add salt if necessary.

Remove the hock, and pick off any meat. If you would like a smooth soup, as mine (the author) was, process the mixture in batches and return with the meat to the pan. Otherwise, for a rougher texture crush with a potato masher. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two.

Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread.

If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip.

INFO TEXT: Arriving stiff and crumpled inside and out after an eleven hour flight, this was my first taste of Bajan Cooking, and I ate it late at night trying to imagine the sea beyond a dark frieze of langourous palms. Dense but smooth, with a snap of chili, the soup was both homely and exotic, and very restoring.

Barbados produces splendid ham and bacon, and a ham stock is what makes this different from other Carribean variants. Or, as here, use a hock, soaked first to remove some salt.

From a book called FOOD MAGIC by Jocasta Innes.

Posted by Troy Wade. From: Nancy O'brion Date: 01 Jan 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Basic Bean Soup
Categories: Vegetarian, Soups
Yield: 4 Servings

MMMMM-----------------------VEGETABLE STOCK--------------------------- 1 sm Onion; chopped
1 sm Carrot; chopped
1 Celery stalk; chopped
1 Bay leaf
pn Pepper
pn Salt
pn Thyme
1 ½ c Vegetable peels, leaves or
-stems (celery, parsley,
-broccoli, etc.)

MMMMM----------------------------SOUPS-------------------------------- ¼ c Onions; chopped
¼ c Carrots; chopped
¼ c Celery; chopped
1 tb Olive oil
2 c Beans; cooked
3 c Vegetable stock recipe
½ ts Fennel; crushed
½ ts Basil
½ ts Oregano
1 Bay leaf
1 tb Prepared mustard
1 tb Tomato paste
½ ts Garlic powder
pn Salt and pepper

To make vegetable stock: Bring all ingredients to a boil. Cover and simmer for 30 minutes. Strain and reserve liquid.

To make soup: Sasute onions, carrots, and celery in olive oil until browned.

Add one cup beans and one cup stock to sauteed vegetables.

Puree remaining beans and stock toether.

Stir in remaining ingredients.

Bring to a boil, lower heat and simmer for 15 minutes.

Per serving: 170 cal; 9 g prot; 221 mg sod; 30 g carb; 4 g fat; 0 mg chol; 104 mg cal

Hint: Pinto, black, navy or other hearty beans may be used.
Bouillon, bean cooking liquid or a combination may be used for vegetable stock.

From DEEANNE's recipe files



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean & Bacon Soup ( Revised )
Categories: German, Soups, Beans, Pork, Jw
Yield: 10 Servings

1 lb Navy Beans,dried
6 c Water
4 c Beef Broth
1 Carrot, chopped
1 Celery Stalk, chopped
4 Thick slices of bacon; diced
2 Onions, chopped
1 ts Salt
½ ts Pepper
½ ts Thyme or sage
6 Frankfurter Sausages; sliced
2 tb Parsley; chopped

Soak beans overnight. Drain. In a 3-quart soup pot bring beans, water and beef broth to a boil. Reduce heat and simmer an hour or more until beans are tender. Add carrot and celery and continue cooking for 30 minutes. In a separate pan cook the bacon until almost done.
Add the onions; cook until golden. Set aside. Mash soup through a sieve or use a food mill. Return the puree to the pot, add the bacon onion mixture and seasonings. Reheat. Add the Frankfurters and cook about 5 min. Serve and garnish each bowl with parsley.

Optional: You can also add garlic and red pepper [but it wouldn't be German any more!] or substitute diced cooked smoked hocks or ham for the bacon. Or cook the carrot and celery separately and add them to the soup after it has been pureed, so that it has some texture.

Also reserve a cup of whole beans from the puree and add back to the soup later.

Jim Weller

From: Jim Weller Date: 21 Jan 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean & Franks Soup
Categories: Beans, Meats, Soups
Yield: 6 Servings

3 md Carrots, sliced
2 md Onions, chopped
1 Garlic Clove, minced
2 tb Butter/Margarine/Bacon Fat
28 oz Baked Beans in Brown Sugar
-Sauce
11 ½ oz V-8 or Tomato Juice
8 Frankfuaters, cut into 1"
-pieces
1 ts Worsterceshire Sauce
American or Cheddar Cheese,
-shredded

Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan.
Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese.

Source: "The Yankee Kitchen" 04-06-93 [#2] Cheryl



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean & Sausage Soup
Categories: Soups
Yield: 4 Servings

½ lb Dry small white beans
-- (navy or great northern)
-- soaked
5 c Water
½ c Chopped onion
½ ts Salt
1 ts Chicken bouillon granules
¼ ts Ground cumin
⅛ ts Pepper
1 Bay leaf
8 oz Hot sausage
-- sliced ½ inch thick
8 ¾ oz Canned garbanzo beans
-- drained
8 ¾ oz Canned cream-style corn
Chopped parsley

Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bean Minestrone
Categories: Soups
Yield: 4 Servings

1 Clove garlic
1 Bulb fennel
2 Carrots
2 tb Olive oil
3 c Water
28 oz Italian tomatoes
10 oz Frozen corn
16 oz Kidney beans
½ ts Dried marjoram
Salt and pepper
10 oz Chopped spinach -- thawed
1 c Macaroni
½ c Parmesan cheese -- grated

Mince the garlic. Trim the feathery tops from the fennel and cut the bulb lengthwise in half; cut out the core and coarsely chop the fennel into 1" pieces. Peel and slice the carrots ½" thick. Heat the olive oil in a soup pot over medium heat. Add the garlic, fennel, and carrots and saute until the vegetables are hot and sizzling, 3 to 4 minutes. Add the water, cover and simmer over low heat until the vegetables are barely tender, about 5 minutes. Add the tomatoes with their juices and break them up with a wooden spoon.
Add the corn and kidney beans. Bring the liquid to a boil over medium heat. Add the marjoram and salt and pepper to taste. Reduce the heat to low and simmer, covered, until the flavors come together, about 30 minutes. Stir the macaroni and frozen spinach into the soup and simmer until the pasta is tender, about 10 minutes more. Remove the soup from the heat, stir in the parmesan and adjust the seasoning.
Serve hot.

Recipe By : Monday to Friday Cookbook

From: Meg Antczak Date: 13 Nov 95



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Beans, Bows & Meatball Tomato Soup
Categories: Soups/stews, Meats
Yield: 4 Servings

MEATBALL
1 tb Finely chopped onion --
Sauted a bit
1 Egg -- beaten
½ c Soft bread crumbs -- (2/3
Slice)
2 tb Grated parmesan cheese
1 tb Parsley -- chopped
¼ ts Garlic powder
Pepper -- to taste
½ lb Lean ground beef
SOUP
15 oz Canned tomatoes with basil
'pasta ready'
½ c Beef broth
8 oz Canned garbanzo beans --
Rinsed and drained
2 c Water
1 ts Italian seasonings --
Rubbed
½ c Uncooked bow tie pasta
2 c Spinach leaves -- torn
1 c Sliced mushrooms

Make 24 - 36 meatballs. Brown about 8 minutes. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. Bring just to a boil. Add bows. Reduce heat to gently but continally cook the pasta (8 minutes). Add spinach, mushrooms and meatballs. Serve now: simmer to heat through (20 minutes). Serve later: Turn heat off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.

Recipe By : BH&G Cooking for Today, Soups and Stews



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bill's Navy Bean Soup
Categories: Soups
Yield: 8 Servings


1 c navy beans
2 celery stalks
2 carrots
½ onion
2 ham hocks
: salt
⅛ ts black pepper
3 TB margarine
3 TB all-purpose flour

1. Pick over the dried beans and discard any debris. Wash and drain.
Put beans in a large pot and cover with water. Let stand 8 hours or overnight. 2. The next day, chop celery, carrots and onions into ¼-inch pieces. (This is easier with a food processor.) Drain beans.
Add vegetables, 5 cups water, ham hocks or ham bone, and pepper to taste. Add salt if you wish. Bring to a simmer and cook over low heat for 3 hours or until beans are tender. 3. Remove ham hocks and set aside to cool. Remove meat from bones and cut meat into half-inch pieces. 4. Put 2 cups of the soup into a blender along with the margarine and flour; puree. Pour this puree back in pan. Puree more of the soup if you prefer a smoother texture. Add the chopped ham pieces back into the soup. Simmer for 15-20 minutes until soup is slightly thickened.

Yield: 6-8 large servings. This soup is especially good when sprinkled with a few drops of hot pepper sauce just before serving.

Recipe By : Jo Anne Merrill



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean & Sausage Posole
Categories: Soups, Stews
Yield: 6 Servings

12-oz. pkg. light ground
Turkey and pork sausage
2 x 14-½ oz. cans reduced-
Sodium chicken broth
15-oz. can black beans,
Rinsed and drained
14-½ oz. can golden hominy
Rinsed and drained
14-½ oz can Mexican-style
Stewed tomatoes
1 c Frozen loose-pack diced
Hash brown potatoes
½ c Chopped green sweet pepper
½ c Chopped onion
1 Clove garlic, minced
½ ts Chili powder
1 ts Dried oregano, crushed

In a large saucepan brown sausage; drain off fat. Stir in broth, black beans, hominy, tomatoes, potatoes, green pepper, onion, garlic chili powder, and oregano. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Makes 6 main-dish servings. Source: BH&G Feb. 1996 from Dottie Theriault's collection. From: Dottie Theriault Date: 25 Jan 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean & Spinach Soup
Categories: Soups
Yield: 4 Servings

2/3 c Black beans
3 tb Onions; chopped
2 tb Celery; chopped
1 ts Garlic; chopped fine
1 ts Fresh ginger; grated
1 tb Orange zest
Pepper, ground fresh
5 oz Spinah leaves; cleaned
4 tb Non fat yogurt
8 x Orange segments
1 tb Cilantro; chopped

Sort, wash, and drain the black beans. In a heavy sauce pot combine the beans, onions, celery, garlic, ginger, orange zest, and pepper to taste. Add 6 cups of water and bring to a boil, stirring occasionally. Lower the heat, cover, and simmer for 1 hr. or until the beans are fully cooked(will vary with age and type of black beans.) Meanwhile, carefully wash the spinach leaves to remove all sand and grit. Place the washed leaves in a heated teflon suate pan.
Stir until they are wilted but still bright green, 2-3 mins. Add pepper and cool. Mince the cooked spinach and set it aside. Spoon one third of the black beans into a blender or food processor. Puree until completely smooth and transfer back to the soup. Stir the spinach into the soup, return to a simmer, and serve immediately.
Ladle the soup into shallow rimmed soup plates. Spoon nonfat yogurt into the centre of each, garnish with 2 orange segments, and sprinkle with fresh cilantro.

Serving size: 1.5 cups, 133 cals, 0.4 grams fat, 0.3 mg cholesterol,41.mg sodium. By Hubert Keller

From: Eat More Weigh Less by Dr Dean Ornish, Bookman Press Posted by Joell Abbott 1/95



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Soup
Categories: Soups, Vegetarian, Appetizers
Yield: 6 Servings

1 lb Black beans, soaked
8 c Water
2 tb Salt
1 c Onion, chopped
1 c Green pepper, chopped
1 c Celery, chopped
1 c Carrots, chopped
8 tb Olive oil
6 Garlic cloves
1 tb Cumin
4 ts White vinegar
1 ts Soy sauce

Simmer beans in water till soft.

Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

Drain about ½ c water from beans & add it to the saute. Cook over a low heat for 30 minutes.

Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.

Joel Rapp, "Mother Nature's Vegetarian Feasts"



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Soup Spanish Style
Categories: Soups, Mexican, Garlic, Beans, Tabasco Yield: 4 Servings

1 c Black Beans
4 c Water
4 Bay Leaves
¼ ts Celery Seed
½ c Chopped Celery
1 c Chopped Onion
1 Clove Garlic, Minced
¼ ts Dry Mustard
1 ts Chili Powder
4 dr Tabasco Sauce
1 Hard Boiled Egg, Sliced
½ c Sour Cream
Salt And Pepper To Taste

Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil.
Add to beans with remaining ingredients except egg and sour cream.
Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put ½ through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Soup with Cumin
Categories: Low fat, Soups
Yield: 4 Servings

1 c Black beans, soaked
7 c Broth (chicken, beef, or
Vegetable)
1 lg Onion, minced
1 lg Clove garlic, minced
¼ c Diced celery
½ c Finely diced carrots
¾ ts Crushed cumin seed (or
Ground cumin), or to taste
¼ ts Black pepper

1) Soak the beans for at least 8 hours

2) Drain the beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked

3) In a non-stick skillet, heat some water, and saute the onion and garlic over low heat until transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans.

4) Season the soup with cumin and pepper, and simmer for another 30 minutes

5) Puree the soup in a blender, food processor, or food mill. Serve the soup hot.

Adapted from Jane Brody's Good Food Book.

From: Gail Shipp Date: 24 Apr 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Black Bean Soup with Sour Cream & Mango Salsa Categories: Soups, Appetizers
Yield: 4 Servings

2 c Black turtle beans
1 Diced carrot
3 Strips of bacon
1 Salt and pepper
1 tb Honey
1 c Diced onion
2 Diced celery stalks
2 c Chicken stock
4 Bay leaves

Combine all the ingredients and add enough water to cover the beans.
Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bologna Bean Stew
Categories: Soups/stews
Yield: 1 Servings

1 md Potato, peeled and diced
2 md Carrots, thinly sliced
1 md Onion, chopped
1/3 c Chopped celery
3 c Water
½ lb Bologna, thinly sliced
1 Can bean and bacon soup

Combine vegetables and water; bring to a boil Add the sliced bologna and the can of soup. Simmer until vegetables are done.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Bountiful Black Bean Soup
Categories: African, Soups, Beans
Yield: 3 Servings

1 lb Dried black beans
4 qt Chicken stock
1 bn Celery w/ leaves, chopped
1 lb Carrots, peeled and chopped
2 lg Onions, chopped
Grated zest of 1 large lemon
¼ c Lemon juice
1 ts Salt
¼ ts Black pepper
1 lg Lemon, sliced

Place beans in large saucepan. Add enough water to cover beans by 1 inch. Bring to boil over high heat. Boil 1 minute. Remove pan from heat; cover tightly and let stand 1 hour. (Or soak beans overnight in large bowl with enough cold water to cover by 1 inch.) Drain. Combine beans in 5-quart Dutch oven or soup kettle with chicken broth, celery, carrots, onions, and lemon zest. Bring to boil over high heat. Reduce heat to low and simmer, uncovered, until liquid is just below surface of beans and ingredients are very tender, 2 ½ to 3 hours. Using slotted spoon, transfer soup solids in batches to food processor and puree. Transfer puree to large bowl and add cooking liquid. (Or puree solids and liquids together in blender. Or force soup through coarse sieve or pass it through food mill, discarding skins.) Return soup to Dutch oven. Stir in lemon juice, salt and pepper and cook over medium heat, stirring constantly, until heated through. Place lemon quarter in bottom of each bowl. Pour in soup and serve immediately. Makes about 3 quarts of 10-12 servings.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Brenda's Black Bean Soup
Categories: Soups
Yield: 1 Servings

3 c Dried black beans
2 Ham hocks
1 Bell pepper (chopped)
1 sm Onion (chopped)
1 Whole sour orange or
-tangerine
1 tb Vinegar (if you used a
-sweet orange or tangerine)
1 Stick oleo
2 tb Of flour
Salt and pepper to taste

Tried out the "White Trash Cookbook" last night and whipped up this black bean soup. In spite of the fact that I forgot to finish it with the browned flour and butter, it turned out pretty darn good, if a tad bland. (I did cheat and use real butter instead of oleo.) Here's the recipe. Never having had black bean soup before, let alone making it, I'm not sure what would be kosher to liven it up a bit.
Anyone have any tips? I served it with cornbread and a plate of sliced homegrown tomatoes. BTW, the recipe is transcribed exactly as it appears in the book to give a taste of Mickler's writing style.
Pretty neat stuff, though I'm not sure if I'm ready for the cold collard sandwich yet...

Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cool. Cook onions and bell peppers in ½ the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add some more water, do it."

From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press, 1986. ISBN 0-89815-189-9.

Posted by Stephen Ceideberg; August 25 1992.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Broccoli Lima Bean Soup
Categories: Soups
Yield: 6 Servings

4 c Low-sodium chicken broth
10 oz Pkg frozen lima beans (with
. trace of salt)
10 oz Pkg frozen no-salt-added
. chopped broccoli
1 c Sliced carrots
½ c Chopped onions
2 tb Light soy sauce
1 ts Bottled minced garlic
1 ts Grated ginger root
2 ts Sesame seeds, toasted
2 ts Dry sherry (optional)

MMMMM-------------------------PER SERVING----------------------------- 113 x Calories
8 g Protein
17 g Carbohydrates
mg Cholesterol
287 mg Sodium
3 g Total fat (0g sat, 1g poly,
. 1g mono)

In a large saucepan, bring broth to a boil over high heat. Add lima beans, broccoli, carrots, onions, soy sauce, garlic and ginger root.
Return to a boil. Reduce heat, cover, and simmer for 15 minutes or until beans are just tender. Stir in sesame seeds and, if desired, sherry.

Cook's Tip: You can keep any unused ginger root fresh for several months. Just submerge it in a jar of dry sherry. Cover the jar tightly and store it in the refrigerator. Or wrap the ginger root in plastic wrap and store it in the freezer.

Taken from "Beano(R) Bulletin," Spring 1995, possibly taken from the "American Heart Association Quick & Easy Cookbook."



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Butter Bean & Corn Chowder
Categories: Soups
Yield: 4 Servings

MMMMM-----------------VEGETARIAN JOUR; NOV-DEC 94--------------------- 1 c Vegetable broth
2 c Butter beans; cooked
15 oz Canned creamed corn
1 sm Carrot; coarsely chopped
¼ c Celery; finely chopped
½ ts Oregano
Salt and pepper to taste

In 2-quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cabbage & Bean Soup
Categories: Soups, Appetizers, Vegetables
Yield: 6 Servings

¾ c Borlotti beans
1 c (180g) frozen broad beans,
- thawed
30 g Butter
1 md (150g) onion, chopped
1 md (350g) leek, chopped
1 Stick celery, chopped
2 tb Plain flour
2 l (8 cups) vegetable stock
pn Cayenne pepper
½ ts Sugar
¼ ts Ground saffron
1 sm (250g) kumara, chopped
3 c (240g) shredded cabbage
2 tb Chopped fresh coriander

Place borlotti beans in bowl, cover with water, cover, stand overnight; drain.

Add broad beans to pan of boiling water, simmer, uncovered, 5 mins; drain, rinse under cold water, Peel skins from broad beans; discard skins.

Heat butter in pan, add onion, leek and celery, cook, covered, stirring occasionally, about 10 mins or until vegetables are soft.
Add flour, cook, stirring, until mixture is dry and grainy. Remove from heat, gradually stir in stock, pepper, sugar and saffron. Stir over heat until mixture boils and thickens, add borlotti beans, simmer, covered, about 50 mins or until beans are tender. Add broad beans, kumara and cabbage, simmer, uncovered, about 10 mins or until kumara is tender; stir in coriander.

Posted by : Sue Rykmans.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cauliflower Lima Bean Soup
Categories: Beans, Soups, Jw
Yield: 6 Servings

2 sl Bacon; cut in 1" squares
3 c Water
2 c Cooked fresh lima beans;
-chopped
1 c Cauliflower;cut in sm pieces
½ sm Onion; chopped
¼ ts Garlic salt
½ ts Dried parsley;or 1 tsp fresh
⅛ ts Marjoram
2 tb Flour; blended with
2 tb Water
Salt and pepper

Cook bacon until browned and drain off fat [or not- JW]. Add the water, chopped lima beans, cauliflower, onion and seasonings. Cook until the cauliflower is almost tender - 10 min. Gradually stir in flour and water paste; add salt and pepper to taste. Continue cooking until cauliflower is tender.

From the Sunset Cook Book of Soups and Stews. Posted by Jim Weller.
From: Jim Weller Date: 08 Feb 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Creamy Lima Bean Soup
Categories: Soups
Yield: 8 Servings

MMMMM------------------VEGETARIAN GOUR; SUMMER 94---------------------- 2 c Dried lima beans
6 c ;water
2 c Onions; chopped
2 tb Olive oil
1 ts Garlic; minced
1 ½ c Carrots; chopped
1 c Celery; chopped
2 ts Dried basil or marjoram
2 Bay leaves
Salt and pepper to taste

Rinse lima beans and soak them overnight in enough water to cover.
Drain and place in a large stockpot with 6 cups water. Simmer over medium heat until very tender, about 2 ½ hours. Add water as necessary to prevent sticking.

In a large skillet, saute onions in oil over medium heat until softened, about 2 minutes.

Add garlic, carrots, celery, basil and bay leaves.
Saute until vegetables are very tender, about 6 minutes. Add water as necessary to prevent sticking.

Add sauteed vegetables to beans and simmer for 25 minutes.

Remove and discard bay leaves. Puree about 1/3 of the soup. Return puree to remaining soup and stir. Season with salt and pepper and serve.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Creole White Bean Soup
Categories: Soups
Yield: 6 Servings

½ c Minced onion
½ c Minced celery
¼ c Chopped bell pepper
2 tb Butter or margarine
1 ½ lb Ham,1" cubes
1 lb Smoked sausage,½" slices
1 cn Tomato sauce(8oz)
2 cn Navy beans w/bacon(16oz)
4 c Water
Salt
Black pepper

1. In large saucepan, cook onion, celery and bell pepper in butter until soft.¶
2. Add ham and tomato sauce; simmer 15 to 20 minutes.¶ 3. In separate saucepan, bring navy beans with bacon to boil.¶ 4. Puree beans and their liquid in a food processor or blender; add to ham mixture.¶
5. Add the water; season to taste and simmer for 1 hour. Serve piping hot.¶



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Cuban Black Bean Soup
Categories: Soups, Main dish, Low cal
Yield: 4 Servings

1 lb Beans, dried black
1 c Onion; chopped
1 tb Margarine or butter
4 c Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
½ ts Thyme, dried leaf
½ ts Oregano, dried leaf
½ ts Salt
1 Pepper, dried whole red
1 c Pepper, green bell; chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)

Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-½ hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Drunken Bean Soup
Categories: Mcdougall, Soups, Low fat
Yield: 6 Servings

2 15 oz. cans Pinto beans,
Drained and rinsed.
½ c Water or beer (I'd use beer)
½ Medium onion, sliced
3 Cloves garlic, minced
½ c Fresh Cilanto leaves
1 Fresh jalapeno pepper,
Thinly sliced

Combine all ingredients in a saucepan. Simmer over low heat for 30 minutes.

Taken from THE NEW McDOUGALL COOKBOOK, by Dr. John and Mary McDougall. From the collection of Sue Smith

From: Carl Berger Date: 15 May 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Hearty Bean & Vegetable Stew
Categories: Soups, Crockpot, Vegetarian, Ornish, Low fat Yield: 12 Servings

1 lb Beans, assorted, dry
2 c Vegetable juice
½ c Dry white wine
1/3 c Soy sauce
1/3 c Apple or pineapple juice
-vegetable stock or water
½ c Celery diced
½ c Parsnips diced
½ c Carrots diced
½ c Mushrooms diced
1 Onion diced
1 ts Basil, dried
1 ts Parsley, dried
1 Bay leaf
3 Clove garlic minced
1 ts Black pepper ground
1 c 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.

Most soups and stews can be prepared in a crock pot. Just decrease the liquid ingredients (not as much liquid will evaporate from a closed slowcooker) and let it rip for 6 or more hours.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Hillbilly Many Bean Soup
Categories: Soups
Yield: 4 Servings

---- BEAN MIX ------
Go to the supermarket with
A bulk section or natural
Foods co-op. Buy equal
Quantities of every dried
Bean you see: lentils, split
Peas,calico, aduki, orange
Lentils, any and all! When
You get home, mix all the
Beans fearlessly. Ten
Varieties is the min, 16 -
20 is not uncommon.
------ HERB MIX --------
½ c DRIED PARSLEY
¼ c + 2 T dried summer savory
¼ c Cumin seeds
2 tb Ea. fennel seeds, caraway
Seeds, dill seeds, cracked
Coriander seeds, sweet basil
And dried chervil
1 tb Ea. celery seeds, dried
Thyme (lemon thyme, if
Available), lavender, sweet
Marjoram
½ ts To 1 t cayenne pepper
-- mix it all and store --
----------- SOUP ----------
2 c Bean Mix, washed
7 c Any well-flavored vegetable
- or chicken stock, or water
- if using soup bone
1 Soup bone, such as a bone
- from smoked ham, cured
- pork shoulder, or ham
- hock
1 Bay leaf
1 Fresh or dried chili
2 tb Herb Mix
1 lg Onion
2 lg Cloves garlic, pressed
- or more if you like
Salt and plenty of fresh
- ground black pepper
1 cn Whold tomatoes with their
- juice, coarsely pereed in
- a food processor
1 md Carrot, scrubbed or peeled
- and sliced
1 Rib celery with leaves,
- sliced
2 md Potatoes, scrubbed and
- finely diced
4 oz Fresh green beans, trimmed
- and sliced
2 ts Pickapeppa or Worcestershire
1 ds Honey
Minced fresh parsley or
- other green herb, for
- garnish

1. In a large heavy soup pot, soak the beans in stock or water to cover overnight. (If using chicken stock, refrigerate)

2. The next day add enough of the remaining stock or water to cover the beans by 1 or 2 inches. Add the soup bone if using, the bay leaf, and chili. Bring to a boil, then turn down the heat to very low and let simmer, covered, until the beans are tender, 1 to 3 hours depending on the type of bean.

3. Add the remaining ingredinets except the parsley. Simmer, covered, until vegetables are tender, 20 to 25 minutes.

4. If using the suup bone, take it out, bick off any meat that clings to the bone, and return it to the soup. Take out the bay leaf and chili. mash a couple cups of beans against the side of the pot with a wooden spoon to thicken the soup slightly. Serve hot, garnished with the parsley. This suop is even better the next day.
From: The Dairy Hollow House / Soup & Bread, page 191 Submitted By BRENT WILLIAMS On 11-21-94 1955



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Italian Bean Soup
Categories: Soups
Yield: 16 Servings

1 c Dried Navy Beans
2 qt Water
1 c Chopped Onion
1 c Chopped Green Pepper
1 c Chopped Carrots
1 ½ ts Dried Basil
1 ts Salt
1 ½ ts Oregano,
¼ ts Dry Mustard
2 cl Garlic Minched
3 cn (8 Oz.) Tomato Sauce
½ c Uncooked Whole Wheat
Elbow Macaroni

Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 ½ Hours OR Until Beans Are Tender, Stirring Occasionally.
Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Jamaican Red Bean Soup
Categories: Soups, Pepper, Beans, Jamaica, Caribbean Yield: 6 Servings

6 Serrano or jalapeno chiles;
-chopped
2 c Dried kidney beans
1 md Onion; chopped
2 Stalks celery; chopped
¼ lb Salt pork
1 ½ qt ;water
Salt & pepper to taste

: Combine all the ingredients in a large pot or crock pot. Bring to a boil, reduce the heat, and simmer for 3 hours or until the beans are done. Add more water if necessary.

: Puree until smooth and strain. The soup should be thick.

: Reheat the soup before serving.

Heat scale: 6. _The Fiery Cuisines_ Dave DeWitt & Nancy Gerlach, 1984, 1991. Ten Speed Press. ISBN 0-89815-431-6. Typos by Jeff Pruett.

From: Jeff Pruett Date: 03 Feb 97



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Kidney Bean Soup with Chopped Shrimp & Chicken Categories: Soups
Yield: 4 Servings

1 tb Canola oil
2 lg Yellow onion(s)
Peeled, finely diced
1 Garlic clove(s)
Peeled and minced
1 md Bay leaf
3 c Cooked kidney beans
1 pn Cayenne
8 c Chicken or vegetable stock
1 c Diced raw chicken breast
1 c Small raw shrimp
Peeled and deveined
1 c Tomatoes, peeled
Seeded and diced
1 c Cooked rice

Note: This soup can be made with just shrimp or chicken if desired.

Heat the oil in a heavy stockpot over medium-high heat/ Add the onion, garlic, and bay leaf, and saute for 5 min, stirring occasionally. Add the beans and cayenne and saute for another 3 min. Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally, until the beans start to break down, thickening the soup.

Add the diced chicken, return the mixture to a boil and simmer for 2 min. Add the shrimp, return the mixture to a boil, and simmer for 2 min. Lower the heat, add the tomatoes and rice, stirring well to incorporate, and continue cooking for 2 min more. Remove the soup from the heat and serve.

Grains, Rice, and Beans by Kevin Graham ISBN 1-885183-08-9 pg 12



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Leftover Bean Soup
Categories: Soups
Yield: 4 Servings

12 oz Cooked beans
2 c Evaporated skim milk
Salt and pepper to taste
⅛ ts Garlic powder
⅛ ts Dried thyme

In blender, blend all ingredients until smooth. Pour into saucepan, heat and serve. You can add water if a thinner soup is desired.

Per serving: 17g protein, 1g fat, 37g carb., 1mg sodium, 5mg chol., 22 calories.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Macaroni & Red Bean Soup
Categories: Soups
Yield: 4 Servings

1 c Red kidney beans, soaked
1 Onion, coarsely chopped
1 md Carrot, diced
2 Celery stalks, chopped
3 Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 ¼ c Tomatoes, diced
1 c Tomato juice
½ Vegetable bouillon cube
8 oz Elbow macaroni
1 tb Tomato paste
1 ts Mixed herbs
Salt & pepper

Cook beans until tender. Cool in their cooking liquid.

Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned. Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni. Bring to a boil & cook for 5 to 7 minutes. Stir carefully.

Cover & let stand for a few minutes to allow the pasta to plump up.
Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients & serve immediately.

Marlena Spieler, "200+ Vegetarian Pasta Recipes" Submitted By MARK SATTERLY On 12-21-94 0908



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Mexican Barley & Bean Soup
Categories: Soups, Un
Yield: 4 Servings

1 tb Olive oil
2 c Onions; chopped
4 cl Garlic
3 tb Jalepenos; minced
1 Carrot; diced
1 Turnip; diced
1 ½ ts Cumin
½ ts Coriander
5 c Stock; or water
1 tb Minced fresh epazote leaves
-optional
2 c Pinto beans; cooked or
-anasazi beans
2 c Cooked whole barley
1 ts Lemon juice; to 2t
3 tb Red miso; or salt to taste
½ c Cilantro; finely chopped

Heat oil and saute onions until clear, about 5 mins. Add garlic, peppers, carrot and turnips and saute until onion is tender. Stir in cumin and coriander and cook, stirring briefly, 2 mins. Add stock or water, and bring to a simmer. Cover and reduce heat to low. Simmer 20-30 mins, until veggies are tender.

Stir in epazote, if using, beans and barley and bring back to a simmer. Cook about 10 mins, until soup lightly thickens. Add lemon juice to taste.

In small bowl, whisk mise and a ladleful of soup broth to make a smooth paste; add to soup. If not using miso, add salt to pot. Stir in cilantro, reserving some for garnish.

*You may substitute black turtle beans for anasazi or pinto; add 1c corn kernals.

From Vegetarian Times Typed by Lisa Greenwood From: Lisa Greenwood Date: 03 Feb 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Navy Bean Soup
Categories: Soups
Yield: 8 Servings

2 c Navy beans
3 qt Water;cold
1 Meaty ham bone OR
Small shank end of ham
1 Large onion;minced
½ ts Sugar
2 Celery stalks; minced
Milk or water
Salt and pepper

Quick-cooking dried beans do not REQUIRE overnight soaking. Some people however, believe even those are better for soaking. Others prefer the old-fashioned type. If you prefer to soak beans, measure the amount of water specified in this recipe and leave beans in it overnight. Next morning, add the remaining ingredients. No draining is necessary. 2 cups beans = 1 lb.

Place beans and water in kettle with ham bone. Add onion, sugar and celery. Bring slowly to boiling point. Cover and simmer 4 to 5 hours until beans are tender and the liquid partially cooked down. Remove ham bone.
For smooth soup, rub through a coarse sieve. Or mash beans lightly with a potato masher for a chunkier soup. If you prefer, you may leave beans whole.
Cut ham off bone; add ham to soup. Season to taste. Dilute if desired with additional milk or water. Serve hot.

Source: Betty Crocker's Picture Cook Book Typos by Dorothy Flatman



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Pasta & Bean Soup
Categories: Soups, Vegetables
Yield: 5 Servings

½ c Elbow macaroni,shells, etc
2 tb Safflower oil
Med Onion, chopped
Clove Garlic, minced
½ x Green Bell Pepper, chopped
3 c Vegetable stock or water
6 oz Can Tomato Paste (2/3 cup)
15 oz Can Chick Peas, drained *
16 oz Can Kidney beans, drained *
¾ ts Black pepper
½ ts Summer savory
½ ts Thyme leaves
1 ds Cayenne Pepper

* rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente.
While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil.
Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes.
When pasta is done, drain well. Stir into other ingredients. Heat.
Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Pressed Bean Curd Soup
Categories: Soups, Chinese, Appetizers
Yield: 4 Servings

1 lb Pressed bean curd, slivered
Cooking oil
4 Green onions, sliced
1 c Green peas
1 c Chopped tomatoes
½ c Sweet corn
2 tb Soy sauce
2 tb Dry sherry
1 ts Brown sugar
2 ts Salt
1 tb Sesame oil
1 l Stock or water

Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden.
Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot.

Jack Santa Maria, "Chinese Vegetarian Cookery"



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Red Bean, Rice & Sausage Soup
Categories: Pork, Pulses and, Rice, Soups
Yield: 8 Servings

1 lg Onion -- chopped
1 lg Garlic clove -- minced
1 ts Olive oil
3 ½ c Chicken stock -- defatted
1 lg Carrot -- diced
1 lg Celery stalk -- diced
½ Sweet red peppers -- diced
1 ½ c Water
1 cn Tomato sauce -- (15 ounces)
2 cn Red kidney beans, canned --
(16 ounces)
¼ ts Dried thyme
1 Bay leaf
¼ ts Black pepper
1/3 c Long-grain rice
6 oz Sausage -- sliced ¼"
Thick

In a Dutch oven or small soup pot, combine onion, garlic, olive oil, and 3 tablespoons of chicken broth. Cook over medium heat, stirring frequently, until onions begin to brown, about 5-6 minutes. Add all remaining ingredients except sausage. Bring sou p to a boil over high heat. Lower heat and cover. Simmer, stirring occasionally, about 20 minutes. Add sausage and cook an additional 10 minutes or until flavors are well blended and soup has thickened slightly. Keeps in refrigerator for 3-4 days.

NOTES : Note: that's ½ of one sweet red pepper and cans of beans must be drained. Also, for low fat version smoked turkey sausage may be substituted

Recipe By : Skinny Soups

From: Meg Antczak Date: 15 May 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Red Kidney Bean Soup
Categories: Soups, Appetizers, Lunch, Vegetables, Mark's Yield: 1 Recipe

1 tb Vegetable oil
1 md Onion, sliced
4 Garlic cloves, crushed
1 md Carrot, sliced
2 tb Red chiles, chopped, fresh*
½ ts Thyme
2 tb Parsley
2 Bay leaves
½ c Tomatoes, finely chopped
3 ts Tomato paste
1 c Red kidney beans, soaked
7 c Vegetable stock
Salt & pepper
½ tb Nutritional yeast, optional+

Heat oil in a large soup pot. Stir in the onions, garlic and carrots.
Cover & sweat over low heat for 5 minutes. Add the chiles and herbs, stir well & continue to cook, covered, for a further 5 minutes. Stir in the tomatoes, tomato paste & kidney beans. Mix well, ensure that the heat is very low, & cook for 3 to 5 minutes, stirring occasionally. Pour in the stock, season with salt & pepper & bring to a boil. When at a full rolling boil, let it boil hard for 5 minutes, then reduce the heat & simmer until the beans are tender. The length of time will vary, depending upon the age of the beans, from 50 minutes, to 2 hours. When cooked, turn off the heat, stir in the nutritional yeast, if desired & let cool.

Once cool, transfer the soup, in batches, to a food processor or blender & blend until very smooth. Return to a clean pot & gently re-heat. Serve with good, home-made bread. It will also work with a good, hearty flat bread, if that's not too much of a contradiction in terms. Try a Native flat bread, for example.

* I'm experimenting with fresh chiles rather than dry ones, I find the flavour to be intense, but I find that I may be over doing the quantities, so reduce the amount if you prefer less hot food. If you do not have fresh, a good guideline is to use dried in the following quantities: 1 dried chile gives a mild flavour; 2 give a medium heat; 3 will be hot; then there's people like me & others who will go up from there, depending upon taste. The trick is to use only enough chiles so that the other tastes are not masked.

+ This is optional. It's another area of experimenting. I find that a little nutritional yeast in pureed foods, or in "cream" sauces, gives added creaminess to dishes. It is entirely up to the cook.

Recipe by Mark Satterly.

From: Mark Satterly Date: 13 Jan 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Savory Bean Soup
Categories: Soups
Yield: 1 Recipe

4 c Cooked AM Beans
-(Adzuki Beans, Pinto Beans,
- Kidney Beans, Black Beans,
- Anasazi Beans)
2 c Water or stock
2 tb Lime juice
4 ts Olive oil
2 sm Onions; finely chopped
2 ts Chili powder
2 ts Sea salt; OR...
2 tb Tamari soy sauce

Simmer all ingredients until thick. Garnish with plain yogurt.

TO COOK BEANS: Rinse beans. Cook 2 cups beans in 5 cups water. Bring water to a boil. Add beans. Turn temperature to low or simmer.
Cover with heavy lid. Simmer 2 to 3 hours until tender. DO NOT season until beans are done.

VARIATION: Saute chopped green peppers, 2 finely chopped garlic cloves, 2 stalks of celery chopped, until barely tender. Add to soup and simmer.

Source: Arrowhead Mills "Variety Bean Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Sherried Black Bean Soup
Categories: Soups
Yield: 4 Servings

¼ c Carrot, thinly sliced
1 sm Onion, chopped
4 cl Garlic, minced
1 tb Vegetable oil
2 ts Cumin, ground
4 c Water
2 15oz cans black beans,
- rinsed and drained
1 c Ham, fully cooked & cubed
¼ c Dry sherry
1 ts Beef bouillon granules
2 Bay leaves
1 ts Oregano, crushed
⅛ ts Red pepper, ground
¼ c Sour cream
¼ c Peas

In a 3-qt Dutch oven cook carrot, onion and garlic in hot oil over medium heat for 3 minutes.

Add cumin; cook until carrots are tender.

Stir in water, beans, ham, sherry, bouillon granules, bay leaves, oregano and red pepper. Bring to boil; reduce heat. Simmer, uncovered, for 25 to 30 minutes. Remove bay leaves. To serve, ladle into bowls, top with sour cream and a few peas.

** Dallas Morning News - Food section - 9 March 1994 **



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Six Bean Minestrone
Categories: Soups, Low cal, Vegetables
Yield: 30 Servings

½ c Pinto beans, dried
½ c Northern White beans, dried
½ c Lima beans, dried
½ c Pink beans, dried
½ c Red beans, dried
10 c Water
½ c Garbanzo beans, canned
1 Onion
1 cl Garlic, minced
2 c Celery, chopped
¼ c Parsley, chopped
4 c Tomatoes, stewed
2 c Cabbage, shredded
5 c Zucchini, thinly sliced

Soak all beans except garbanzos in 10 cups water as necessary. Change water before cooking beans. Cook beans 2-3 hours or until done. Add garbanzos and heat thoroughly. Saute onion, garlic, celery and parsley in a pan with vegetable stock. Add to cooked beans. Add tomatoes. Simmer covered for 45 minutes. Add cabbage and squash. Add enough water to equal 7 quarts of soup. Cook until zucchini and cabbage are done. Serves 30. Calories: 140 Fat: 0 gm 0% fat

From: Stop the Insanity by Susan Powter



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Spam Western Bean Soup
Categories: Soups
Yield: 6 Servings

1 c Chopped onion
1 tb Vegetable oil
1 c Sliced carrots
3 cn Condensed chicken broth
-(14 ½ oz)
1/3 c Chili sauce
3 tb Firmly packed brown sugar
3 tb Cider vinegar
2 ts Worcestershire sauce
2 ts Prepared mustard
2 cn Pinto beans, rinsed and
-drained (15 ½ oz)
1 cn SPAM Luncheon Meat, cubed
-(12 oz)
2 tb Chopped parsley

In 5-quart saucepan, saute onion in oil until golden. Stir in carrots, chicken broth, tomatoes, chili sauce, brown sugar, vinegar, Worcestershire sauce, and mustard. Mash half of beans with fork; add mashed beans and whole beans to soup. Blend well. Bring to a boil.
Cover. Reduce heat and simmer 30 minutes or until carrots are tender.
Stir in SPAM and parsley. Simmer 2 minutes.

NUTRITIONAL INFORMATION PER SERVING: Calories 331; Protein 22 grams; Carbohydrate 34 grams; Fat 13 grams; Cholesterol 46 milligrams; Sodium 2263 milligrams.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tangy Bean Soup
Categories: Soups
Yield: 2 Quarts

1 c Dried great Northern beans
6 c Cold water
1 Small onion, chopped
1 Medium carrot, chopped
1 tb Soft margarine
2 tb Unbleached all-purpose flour
⅛ ts Ground mustard
4 ts White vinegar
2 ts Brown sugar
Salt and pepper to taste
Chopped hard-cooked eggs for
-garnish

In a large soup pot, soak the beans overnight in water to cover.
Drain and add the cold water, onion and carrot. Simmer, covered, for 2 ½ to 3 hours, or until the beans are tender.

Puree the beans and vegetables in a blender or food processor, or force through a metal colander or food mill. Return the bean mixture to the soup pot.

In a small saucepan, melt the margarine and blend in the flour. Add the flour mixture, mustard, vinegar, and brown sugar to the soup pot and cook until slightly thickened, stirring frequently. Add the salt and pepper.

Garnish each serving with the chopped eggs and serve.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tuscan Bean Soup
Categories: Soups
Yield: 1 Servings

2 Slices lean bacon chopped
2 tb Olive oil
1 Chopped carrot
1 Chopped stalk of celery
1 Chopped medium onion
1 tb Flour
2 tb Tomato paste
3 c Beef broth
3 c Bean juice/water as needed
2 c Cooked pinto/navy beans

In large pot, cook the bacon until crisp. Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
Stir in flour and tomato paste. Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper. Simmer slowly until the vegetables are tender, adding water as needed. Add macaroni and cook until tender, stirring frequently, as it sinks and sticks. Add water, if needed. Add the beans and heat through. Taste for adequate seasoning. If soup is not thick, puree one third of it and return the puree to the pot. Serve soup with a bowl of grated cheese.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Tuscan Beef & Bean Soup
Categories: Newspaper, Soups, Meats
Yield: 4 Servings

1 lb Beef round tip steaks; cut
. ¼-inch thick
1 tb Olive oil
2 cl Garlic; crushed
1 cn Italian stewed tomatoes;
. 14oz, undrained
1 cn Beef broth; 14oz
3 tb Worcestershire sauce
¼ ts Pepper
1 cn Cannellini beans; 19oz,
. drained & rinsed
¼ c Basil leaves; thinly sliced
Parmesan cheese; grated

In Dutch oven, heat oil over medium-low heat until hot. Add garlic; cook and stir for 3 minutes. Add tomatoes, broth, 1 tablespoon Worcestershire sauce and pepper. Bring to boil, reduce heat to low.
Cover and simmer 15 minutes, stirring occasionally.

Meanwhile, stack beef-steaks. Cut lengthwise into 2 or 3 pieces and then crosswise into 1-inchwide strips. In medium bowl, combine beef and remaining 2 tablespoons Worcestershire sauce; toss to coat.

Add beans to soup; bring to a boil . Stir in beef; immediately remove from heat. Cover and let stand 5 minutes. (Beef cooked while standing in hot liquid.) Stir in basil, if desired; serve immediately. Garnish with cheeso, if desired.

Nutritional analysis per servinq: 402 calories, 18 grams fat, 32:
grams carbohydrates, 68 milligrams cholesterol, 764 milligrams sodium, 35 percent of calories from fat.

** Fort Worth Star Telegram - Food section - 17 January 1996 **

From: Paul Macgregor Date: 13 Apr 96



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Two Bean Soup
Categories: Soups
Yield: 4 Servings

1 ¼ c White beans; dry
1 c Cut green beans; *
1 Green onion; diced
1 Potato; peeled & diced
2 tb Unbleached flour
½ ts Salt
----------garnish-----------
4 oz Ham; cubed
¼ c Celery; diced
1 Onion; yellow, diced
1 tb Butter
¾ c Beef broth
¼ ts Pepper
1 Parsley; sprig

* Beans can be either fresh or frozen. Do not use canned.
~--------------------------------------------------------------------- ~-- ~---- Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth.
Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Ukrainian Bean Soup
Categories: Soups
Yield: 10 Servings

1 lb White beans, dried
1 ½ lb Sauerkraut
¾ lb Salt pork
4 Potatoes, cubed
½ c Vegetable oil
1 ½ tb Flour
1 Onion, lg. chopped coarsely
1 ts Salt
1 ts Black pepper
4 Bay leaves
3 Garlic cloves, minced
2 tb Peppercorns
½ c Yogurt, plain
1 Carrot, lg. chopped

Soak the beans overnight. Cook the meat, potatoes, beans and sauerkraut separately. Bone the meat when it is done and cut into ½" cubes. Dice the potatoes. Crush the beans. Make a roux with the oil, flour & onion. Put meat & vegetables into a pot, add the roux, and the bay leaves. Cover with the stock & cook 10 minutes more.
Before serving, add the yogurt. Origin: Marina Kaspazhulin, Dnepropetrovsk, Ukraine, circa 1995



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Vegetable Bean Soup
Categories: Soups
Yield: 8 Servings

1 c Kidney beans; dried
2 Garlic cloves; pressed
1 Onion; chopped
2 Potato; cut in chunks
1 Carrot; sliced ½" thick
2 Zucchini; sliced 1" thick
¼ lb Green beans
2 Leek
¼ lb Cabbage
(savoy is best)
1/3 c Brown rice, long-grain; * se
3 Tomato; cut in wedges
¼ c Parsley sprigs; chopped
¼ ts Celery seed
¼ ts Marjoram
1 ts Basil
1 ts Oregano

Recipe by: McDougall Place beans in pot with 2 quarts of water. Bring to boil, remove from heat and let rest 1 hour. Then add chopped onion, garlic, and simmer for 1 ½ hours.

Chop potatoes in large chunks; do not peel. Slice carrots ½ inch and zucchini 1 inch thick, scrub them, do not peel. Slice leeks and cut beans into 1 inch pieces. Add to soup pot along with seasonings.
Simmer for 1 hour longer.

Thinly slice cabbage and add to soup along with rice or spaghetti.
Simmer another 20 minutes. Add more water if too thick. Add tomato wedges for the last 10 minutes, just before serving.

HELPFUL HINTS: Kidney beans make a good rich broth, but any kind of bean also may be used. Soup freezes well, so make a large batch when you have time and freeze half for use on a budy day. Try using some chopped spinach, instead of the cabbage. By changing the vegetables and beans used, the soup can be different each time you make it. It is a meal in itself. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: White Bean Soup
Categories: Soups
Yield: 8 Servings

1 lb Navy beans; dry
1 Ham bone or hock; smoked
1 c Onions; finely chopped
2 c Celery &tops; finely chopped
½ ts Pepper
3 qt Water
2 tb Parsley; chopped
1 Garlic; clove, minced
1 ½ ts Salt

Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.



MMMMM------ Recipe via Meal-Master (tm) v8.05

Title: Wild Mushroom & White Bean Soup
Categories: Soups
Yield: 4 Servings

1 oz Dried porcini mushrooms
2 c Hot water
1 tb Olive oil
1 Onion; chopped
1 ¾ ts Chopped fresh rosemary; OR..
½ ts -Dried rosemary
32 oz Cannellini beans, canned
-- rinsed and drained
14 ½ oz Vegetable broth (or more)
Chopped fresh rosemary

Soak mushrooms in hot water in a medium bowl for 30 minutes. Drain well, reserving soaking liquid, and squeezing excess liquid from mushrooms. Chop mushrooms.

Heat oil in a heavy medium saucepan over medium-high heat. Saute onion and 1-¾ teaspoons rosemary in oil until onion is soft, about 5 minutes. Add mushrooms, and mushroom soaking liquid, being careful to leave any sediment in bottom of bowl. Boil until liquid is very thick, about 8 minutes. Add cannellini and vegetable broth. Simmer until soup thickens, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. (Can be prepared to this point up to 1 day before serving, and stored covered in the refrigerator. To serve, bring soup to a simmer, adding more broth if soup is too thick.) Garnish with a sprinkling of additional chopped rosemary.

Adapted from a recipe in Bon Appetit, January 1995 Typed for you by Karen Mintzias