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Marinated Balsamic Bean Salad Recipe

October 21st, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupfrozen whole kernel cornor yellow wax beans
  2. 1cupfrozen cut green beans
  3. 1 (16 ounce)cankidney beans(or other favorite red beans)
  4. 1 (15 ounce)cangarbanzo beans(chickpeas)
  5. 1 (15 ounce)canblack beansor black soybeans
  6. 1cup dicedred onions
  7. 1/2cupbalsamic vinegar
  8. 1/4cupwater
  9. 2tablespoonsDijon mustard
  10. 3tablespoons mincedfresh basil or1 tablespoondried basil
  11. 1tablespoonolive oil
  12. 1/2teaspoonsugar
  13. 1teaspoondried thyme
  14. 1/4teaspoonsalt, to taste
  15. 1/4teaspoonwhite pepper
  16. 2garlic cloves, minced

DIRECTIONS

  1. In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
  2. In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
  3. Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
  4. Note:also good with yellow wax beans and a bit of black olive added – I omit the corn and substitute the yellow wax beans.

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Black Bean Soup, Vegetarian Recipe

October 17th, 2014 by alice  Tags: , , , | Print This Post Print This Post

Black Bean Soup, Vegetarian Recipe

INGREDIENTS

  1. 1tablespoonolive oil
  2. 1/2cup dicedcelery
  3. 1/2cup mincedonions
  4. 1/4cup dicedgreen bell peppers
  5. 3tablespoons choppedcarrots
  6. 1tablespoon mincedgarlic
  7. 1 1/2teaspoonsground cumin
  8. 1teaspoondried oregano
  9. 1teaspoonchili powder
  10. 1/4teaspoonfresh ground black pepper
  11. 2cupsvegetable broth
  12. 1cupwater
  13. 3 (15 ounce)cansblack beans, rinsed and drained
  14. slicedgreen onions (optional)
  15. corn tortilla strips(optional) or chips(to garnish)(optional)
  16. crema(to garnish)(optional)

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat.
  2. Add celery, minced onion, bell pepper, and carrot. Cook 10 minutes or until tender, stirring occasionally. Add garlic and the next 4 ingredients (through black pepper); sauté 3 minutes.
  3. Add broth, water, and beans; bring to a boil. Reduce heat, and simmer 15 minutes. Cool slightly.
  4. Place half of soup in a blender, and process until smooth. Pour into a bowl. Repeat procedure with remaining soup. Garnish with sliced green onions, if desired.

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Market Green Bean Salad Recipe

October 16th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3hard-boiled eggs, coarsely chopped
  2. 4slicesbacon, thick, fried crisp, drained and crumbled
  3. 2cupsgreen beans, cut into 1 1/2 inch lengths, cooked and drained
  4. 1tablespoon mincedfresh basil
  5. 4cups washedmixed baby greens
  6. 3tablespoonsolive oil
  7. 1tablespoonred wine vinegar
  8. 1teaspoondijon-style mustard
  9. 1garlic clove, minced
  10. 1/4teaspoonsalt
  11. 1/4teaspoonfresh ground black pepper

DIRECTIONS

  1. Place green beans, basil and salad greens in a serving bowl.
  2. Place oil, vinegar, mustard, garlic, salt and pepper in a small bowl, whisk together until well blended.
  3. Pour over the salad and toss.
  4. Top with egg and bacon and serve.

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Swedish Bean Bake Recipe

October 16th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (16 ounce)cansbaked beans
  2. 1largeapple, chopped
  3. 1/4cupraisins
  4. 1/2cup choppedonions
  5. 4slicescooked bacon, crumbled, or
  6. 1-2cup chopped boiledham
  7. 3/4cupbrown sugar
  8. 1/4cupsweet pickle relish
  9. 1tablespoonprepared mustard
  10. 3/4cupcatsup

DIRECTIONS

  1. Combine all ingredients, mix well. Put into a 2-quartcasserole. Bake covered at 250 degrees about 1 1/2 hours.

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White Bean Cassoulet Recipe

October 14th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonolive oil
  2. 4smallshallots, quartered
  3. 2garlic cloves, minced
  4. 3carrots, sliced in 1/4 inch rounds
  5. 1turnip, peeled and chopped
  6. 1parsnip, peeled and sliced in 1/4 inch rounds
  7. 3 (15 1/2 ounce)cansgreat northern beans, rinsed and drained
  8. 1 (14 1/2 ounce)cancrushed tomatoes
  9. 1 1/2cupsvegetable stockor water
  10. 2bay leaves
  11. 1 1/4teaspoonsdried thyme
  12. salt
  13. pepper
  14. 3tablespoonstoasted breadcrumbs(to garnish)
  15. mincedparsley(to garnish)

DIRECTIONS

  1. Pour oil into slow cooker and turn it on high. add shallots and garlic, cover and cook to soften 15-20 minute.
  2. Add carrots, turnip, parsnip, beans and tomato.
  3. Stir in stock, bay leaves, thyme, s&p.
  4. Reduce heat to low. Cover and cook until all vegetables are tender, 6 to 8 hours.
  5. remove and discard bay leaves before serving, garnish with breadcrumbs and parsley.

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