Recipe: Recipes Using Beans or Lentils (12) 1999-09-16

9-16-99 Recipes Using Beans or Lentils

Becky,.LA (09:43:40) :

SPICY PINTO BEANS
Recipe By : BECKY

1 pound pinto beans -- soaked overnight
1 pound ground chuck -- cooked and drained
1/2 pound ham -- chunks
1 1/2 cups onion -- chopped
1/2 cup bell pepper -- chopped
1 tomato(chopped) or -- 2 TBS. tomato paste
2 teaspoons chili powder
1 teaspoon garlic -- minced
salt and pepper -- to taste
water

Soak beans over night. Drain water.
Add fresh water and all other ingredients.
Cook on high in crock pot all day.
Or cook in cover pot on stove about 2 hours or until tender.

Serve on rice.

Becky,.LA (09:42:03) :

TUSCAN BEAN SOUP
Recipe By : BECKY

2 quarts clear chicken broth
1/4 cup parsley -- chopped
1/2 cup carrots -- julienned
1/2 cup celery -- sliced
1 teaspoon Italian seasoning
1/2 cup green onions -- chopped
1 can great northern beans -- drained
1 cup fresh spinach -- shredded
salt/pepper -- to taste

Bring the broth to a boil.
Add all ingredients except beans.
Cook 10 minutes.
Add beans and spinach. Simmer 5 minutes.

mbv,.TX (08:56:48) : Western-Style Beef n Beans
(From Taste Home Magazine)
My family really likes this dish, serve with salad and cornbread

3 lbs. Ground beef
2 med. onions chopped
2 celery ribs chopped
2 tsp. beef bouillon granules/or beef bullion cube
2/3 cup boiling water
2 cans (28 oz. Each) baked beans (I use ranch style bake beans for more spicy taste
1 1/2 cup ketchup
1/4 cup prepared mustard
3 cloves garlic minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 lb. bacon cooked and crumbled.

In Dutch oven over med. heat cook beef and onions and celery until meat is no longer pink and veg. are tender. Drain.
Dissolve bullion in boiling water, stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper, mix well. Cover and bake at 375 degrees F for 60-70 minutes or till hot and bubbly, stir. Top with bacon pieces. Yields 12 servings.Gina,.Fla (07:05:12) : ROMAN BEANS

1 bag (16 oz.) Goya dry Roman Beans
2 tbsp olive oil
1/2 cup chopped smoked ham
1/2 onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 packets Sazon Goya con CUlantro y Achiote
1/2 cup tomato sauce
1/2 tsp ground black pepper
1/4 tsp oregano
2 tsp Superior Touch Better Than Bouillon HAM BASE

Sort and wash beans. In a large stock pot, soak beans in 4 cups of water DO NOT DRAIN. Put on heat and put onions, bell pepper, seasonings, garlic and oil, ham, tomato sauce and Ham Base in the pot with the beans. Stir and bring mixture to a boil. Reduce heat to medium low, and simmer till beans are tender. Add more water if needed. Beans should be a creamy consistency and very flavorful. Serve with rice.

Gina,.Fla (07:02:34) : Ranch Beans Hobo Style

2 large cans Bush's Baked Beans
1/2 large onion, chopped and saut ed
1/2 green or red sweet pepper, seeded and chopped, saut ed
1 tbsp yellow mustard
1/2 cup molasses
1 tbsp cinnamon
6 strips bacon, cooked, drained and crumbled
1/2 teaspoon liquid smoke
1 tbsp ketchup

Empty cans into a large baking pan, mix in the saut ed onions and peppers, molasses, mustard, smoke, ketchup and cinnamon. Mix well. Crumble bacon over and bake in oven at 350 for about 45 minutes.

People will be asking for seconds and asking "what's in here?" The secret is the cinnamon, ummmmmm yummy!!! This serves 8-10 hungry folks and is the hit of all cookouts.

Cher/Ont. (03:21:29) : Hearty Lentil Soup with Bacon & Herbs (tried)

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1 slice bacon, chopped
2 tsp. minced garlic
7 cups (or more) canned low-salt chicken broth
2 cups dried lentils (about 12 1/2 oz.)
2 large fresh thyme sprigs or 1/2 tsp. dried
1 bay leaf

2 tbsp. chopped fresh parsley
2 tbsp. shopped chives or green onions

Combine onion carrot, bacon and garlic in heavy Dutch oven. Stir over med-high heat 2 minutes. Reduce heat to med-low; cover and cook till veggies are tender, about 7 minutes. Uncover; add 7 cups broth, lentil, thyme and bay leaf & bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprig & bay leaf.
Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead - cover & refrigerate.
Bring soup to simmer, thinning with more broth, if desired. Season with salt & pepper to taste. Ladle into bowls & sprinkle with parsley mixture.
Makes 6 servings.

From Picholine Restaurant in New York by Terrance Brennan
(tried)

Dawn/upstNY (11:52:03) : BLACK BEAN DIP
(similar to something I saw on Martha Stewart once, but long since lost that!)

1 can black beans (15 oz size), rinsed and drained
1/2 fresh tomato
1/2 Vidalia onion, chopped fine
1 can whole kernel corn
2 tsp garlic, minced
1 tsp cilantro (dried)
1/2 tsp cumin, dried
1 tsp (depending on taste) hot pepper sauce
1/4 tsp salt
1/2 stick (1/4 cup) butter

Add all ingredients together except for the butter. Cover and simmer in a sauce pan for about hour, and then add butter. Garnish with curls of green onion, if desired.
Makes about 2 3/4 cups of dip. Suggested "dippers": Bok Choy, Tortilla Chips, Corn Bread.

Dawn/upstNY (11:51:47) : Calico Bean Casserole

1/2 pound bacon
1 medium onion, chopped
1/2 cup ketchup
1 tsp salt
1/3 cup brown sugar
2 tsp vinegar
1/4 tsp ginger
The following cans are about 15 oz. in weight:
1 can black beans, rinsed and drained
1 can pinto beans , drained
1 can butter beans, drained
1 can baked beans

Brown the bacon and onion, drain. Combine remaining ingredients and add to bacon mixture. Bake in a 350 degree oven at least 1 hour; will be thick and glazed on top.

Dawn/upstNY (11:51:05) : Lentil, Mushroom and Rice Bake

The mushrooms give this a very rich, hearty flavor. I usually double this and freeze in
portions to take to work for lunch.

1 cup brown lentils
salt, as needed or desired
1 Tbsp olive oil
10 ounces mushrooms, quartered
1/2 cup chopped onion
1 clove garlic, minced
1 cup long grain rice
1 bay leaf
oregano and black pepper to taste
2 1/2 cups chicken broth

Preheat oven to 350 degrees. Bring a large pot of water to boil. Add the salt and lentils. Boil rapidly for 10 minutes, stirring occasionally to prevent spillovers. Remove from heat and drain.

In a pan with lid, heat olive oil over medium heat. Add the mushrooms, onion and garlic; cook, covered, about 10 minutes, stirring occasionally. Remove the lid, turn heat up to medium-high, and cook 3 minutes longer, until the onions are golden brown. Immediately add the rice, lentils, bay leaf, spices and broth.

Bring to a boil. If your pan is oven proof,
cover it and put in the oven. If not, pour the boiling lentil-rice mixture into a covered 2-quart casserole. Bake 25 minutes, or until all liquid is absorbed.

Serves 6

Kelly,WA (10:04:45) : CREAM OF LIMA BEAN SOUP

1 c Dried lima beans
6 cup Cold water
2 small Onions, diced
4 small Carrots, diced
1/2 tsp. Paprika
4 tbsp Butter or butter substitute
2 tbsp Flour
1 cup Cream or milk
1 tsp Salt

Wash lima beans. Cover with cold water. Let stand overnight. Add 6 cups cold water. Cover. Simmer slowly until tender. Rub beans through sieve. Heat to boiling. Fry onion and carrot 5 minutes in 2 tablespoons butter. Remove vegetables. Add flour, salt, and paprika to hot butter. Stir until browned. Add to boiling bean puree. Add cream or milk and remaining butter. Mix thoroughly. Serve at once. 8 servings.

susannahoh (09:54:47) : PIGS AND LENTILS

1 lb. bulk sausage (or ground beef)
1 cup lentils
3 cup water
1 1/2 tsp salt
10 refrigerator biscuits (or make your own)

In skillet, brown sausage and pour off fat. Set aside 1 cup sausage. To remained, add lentils, water and salt. Bring to a boil, simmer for 1/2-3/4 hr. On waxed paper, flatten biscuits. Remove from waxed paper. {Put one heaping tbsp of sausage mixture on dough, pinch to seal. Bring lentils back to a boil, lay rolls in carefully. Cover, reduced to simmer. Cook for 20 minutes.

Off Topic:

Terrytx (09:56:10) : Cheeseburger Soup
Recipe By :Taste Of Home

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup all-purpose flour
8 ounces process American cheese, cubed (2 cups)
1-1/2 cups milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream

In a 3-quart saucepan brown ground beef, drain and set aside. In the same pan saut onions, carrots, celery, basil, and parsley in 1 tbsp margarine until vegetables are tender, about 10 minutes. Add broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes. Meanwhile, in a small skillet melt the remaining margarine. Add flour, cook 3-5 minutes until bubbly, add to soup. Bring to a boil, cook and stir for 2 minutes. Reduce heat to low, add cheese, milk, salt and pepper, stir until cheese melts. Remove from heat and blend in sour cream.