May 2015
S M T W T F S
« Apr    
 12
3456789
10111213141516
17181920212223
24252627282930
31  

Search



Tags

No Bake Pinto Bean Fudge Recipe

April 23rd, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cuppinto beans, cooked
  2. 3/4cupcocoa powder
  3. 1/2cupmargarine, melted(Better Butter#117086)
  4. 1tablespoonvanilla
  5. 2lbspowdered sugar
  6. 1lbsugar substitute(or equivalent amount)
  7. 4ounceswalnuts, chopped

DIRECTIONS

  1. Mash beans.
  2. Mix well together all ingredients.
  3. Butter a 9×13 inch pan and spread mixture.
  4. Put in refrigerator and chill thoroughly.
  5. Cut into squares.
  6. * Make sure to read sugar subsitute package to get correct measurement to equal 1 lbs of regular sugar.

Posted in Recipes | No Comments »

Black Bean Soup Recipe

April 23rd, 2015 by alice  Tags: , , | Print This Post Print This Post

Black Bean Soup Recipe

INGREDIENTS

  1. 1lbdried black beans
  2. 6cupschicken stock
  3. 2cupswater
  4. 2smallham hocks
  5. 1/4lbsalt pork
  6. 1bay leaf
  7. 1cup choppedonions
  8. 1/2cup choppedcelery
  9. 1 1/2cups choppedgreen peppers
  10. 1tomato, chopped
  11. 1minced garlic clove
  12. 6serrano chili peppers, seeded and chopped
  13. 1 (6 ounce)cantomato paste
  14. 1/4teaspoonpepper
  15. 1/4teaspoonhot sauce
  16. 2tablespoonsworcestershire sauce
  17. lemons, slices-optional

DIRECTIONS

  1. Sort and wash beans; place in a large dutch oven Cover with water 2 inches above beans; let soak at least 8 hours.
  2. Drain Well.
  3. Add chicken broth, 2 cups water, ham hocks, salt pork, and bay leaf to beans; bring mixture to a boil.
  4. Cover, reduce heat, and simmer 1 1/2 hours.
  5. Remove ham hocks and salt pork. Discard bone and fat; return ham to soup mixture.
  6. Add onion and remaining ingredients, except lemon slices.
  7. Cover and simmer 2 hours. Remove bay leaf. Partially mash beans with a potato mashers, Garnish each bowl of soup with lemon slices, if desired.
  8. Can use 1 can chopped green chiles instead of serrano peppers and it will not be as hot.

Posted in Recipes | No Comments »

Black Bean Fritters Recipe

April 19th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1red bell pepper, in small dice
  2. 1yellow bell pepper, in small dice
  3. 1smallzucchini, in small dice
  4. 2cups cookedblack beans(freshly prepared are best, but canned are fine)
  5. 1cupflour
  6. 1cupcornmeal
  7. 1tablespoonbaking powder
  8. 2tablespoonsbrown sugar
  9. 1/2cupbuttermilk
  10. 2eggs, beaten
  11. 1/2teaspoonkosher salt, to taste
  12. 1/4teaspoonfresh ground black pepper, to taste
  13. vegetable oilor peanut oil, for frying

DIRECTIONS

  1. In a large bowl, combine the bell peppers, zucchini, and black beans.
  2. In another bowl, combine the flour, corn meal, baking powder, and brown sugar, and mix well.
  3. Add the dry ingredients to the vegetables in the large bowl, and fold until well coated (careful not to crush the black beans).
  4. Add the buttermilk, eggs, salt, and pepper, and stir together until the batter forms – it should resemble very thick pancake batter; if the batter is too thick, you can add buttermilk then an egg until the correct consistency is achieved.
  5. In a large deep pan or deep fryer, heat the oil to 350 degrees F and drop a spoonful of batter into the hot oil; fry until golden brown then remove, drain, let cool a bit and then taste it to see if the seasonings are to your liking – adjust seasoning if necessary.
  6. Drop completed batter by large spoonfuls into the hot oil and fry fritters until golden brown, about 3 minutes on each side, and they’re slightly puffed and cooked through.
  7. Drain well, serve, and enjoy!
  8. These go well with a nice green chile sauce and/or sour cream.
  9. I’ve also eaten these quite happily for breakfast!
  10. Note:black soybeans can be used in place of the regular black beans, too.Also, please be advised that these are a *fried* food, and therefore need to be drained well!As with all fried foods, the different oils used for frying can change the outcome.I personally use peanut oil because it has a higher temperature point.Draindraindrain (and perhaps dab with paper towels) if you don’t want your fritters to get greasy – if drained properly, they’ll be perfect.:).
  11. These fritters come highly recommended by family, friends, and the professional chef who created them.:).

Posted in Recipes | No Comments »

Cathy’s Tomato and Bean Salad Recipe

April 19th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (15 ounce)cangarbanzo beans, rinsed and drained
  2. 4large ripetomatoes, sliced thick
  3. 1cup thinly slicedred onions
  4. 1 (6 ounce)can mediumpitted ripe olives, drained and halved
  5. 1/2cupolive oil
  6. 5-6largefresh basil leaves, snipped or1 tablespoondried basil
  7. 1/2teaspoondried oregano
  8. 1/4teaspoonpepper
  9. salt
  10. 1/8teaspoongarlic powder

DIRECTIONS

  1. In a large salad bowl, layer beans, tomatoes, onion and olives.
  2. Combine remainingingredients; pour over vegetables.
  3. Cover and chill at least 3 hours or overnight.
  4. Serve chilled or at room temperature.

Posted in Recipes | No Comments »

Hummus, Fava Bean Style Recipe

April 13th, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 3lbsfava beans
  2. 1headgarlic, green
  3. 1/2cupolive oil
  4. 1/2cuplemon juice
  5. 1/2cup sesametahini

DIRECTIONS

  1. Shell about three pounds of fava beans.
  2. This should leave you with a couple of cups of actual beans.
  3. Boil them for about twenty minutes in water and then rapidly cool with cold water.
  4. Peel all the larger ones (anything bigger than about 1/2 inch in the longest dimension) by squeezing one end hard and popping the bean out of the skin.
  5. Smaller ones can be left whole.
  6. Puree in a blender with a head of green garlic, olive oil, lemon juice and sesame tahini.
  7. Add salt to taste and serve with bread or crudites.

Posted in Recipes | No Comments »

« Previous Entries Next Entries »