GREEN BEAN RECIPES
Green Bean and Pea Salad
1 lb fresh green beans, trimmed
1 bag (1 lb) frozen green peas, thawed
1 yellow bell pepper, seeded and chopped
1 medium onion, halved and thinly sliced
4 ribs celery, chopped
1 jar (4 oz) whole pimientos, drained and sliced
Dressing
½ cup sugar
½ cup cider vinegar
¼ cup oil
½ tsp salt
½ tsp freshly ground pepper
Boston lettuce leaves
Steam green beans about 7 minutes until crisp-tender. Remove beans to bowl with ice water to cool beans quickly; then drain and pat dry with paper towels.
Place beans, peas, bell pepper, onion, celery, and pimientos in a large bowl.
Dressing: Heat all ingredients over medium-low heat until sugar and salt are dissolved. Let cool. Pour over vegetables and toss gently to mix and coat. Refrigerate at least 2 hours or up to 1 day.
Serve on lettuce-line plate.
TIP: Dressing can be made several days ahead and beans can be cooked 1 day ahead.
Green Bean Caesar
1 ½ lb fresh green beans
2 TBS vegetable oil
1 TBS vinegar
1 TBS onion, minced
¼ tsp salt
1 garlic clove, crushed
¼ tsp pepper
2 TBS dry bread crumbs
2 TBS grated parmesan cheese
1 TBS butter, melted
Paprika
Clean beans and break into 2 inch pieces. Cook in boiling water until crisp-tender; drain.
Toss beans, oil, vinegar, salt, garlic, and pepper. Pour into ungreased 1 quart casserole.
Mix bread crumbs, cheese, and butter. Sprinkle over beans. Sprinkle with paprika.
Cook uncovered at 350 degrees until heated through, about 25 minutes.
Brown Butter Green Beans
1 lb fresh beans
2 TBS butter
11 TBS fresh or 1 tsp dried tarragon
½ tsp lemon juice
Cook beans in boiling water with ½ tsp salt for 7 minutes. Drain and cool under cold water.
Drain beans and roll in paper towels to dry will.
Melt butter until golden brown, stirring constantly. Add beans and heat through.
Add tarragon, lemon juice, 1/8 tsp salt,1/8 tsp pepper and toss. Serve.
Tarragon-Almond Green Beans (6 servings)
1 ½ lb fresh green beans, trimmed
1/3 cup sliced green onions
1 garlic clove, minced
2 tsp olive or canola oil
¼ cup balsamic vinegar
4 tsp sugar
1 ½ tsp minced fresh or ½ tsp dried tarragon
1/8 tsp salt
¼ cup sliced almonds, toasted
Add green beans to medium saucepan of boiling water. cook until crisp-tender; about 10 to 15 minutes; drain.
Meanwhile in a large skillet, sauté onion and garlic until onions are tender.
Add vinegar, sugar, tarragon, and salt; bring to a boil and cook until liquid is reduced in half.
Add beans to skillet mixture, cook until heated through and sprinkle with almonds.
Green Beans and French Fried Onions
8 cups cooked green beans
2 cans cream of mushroom soup
1 cup milk
2 tsp soy sauce
¼ tsp pepper
2 2/3 cup French’s fried onions (in a can)
Mix all ingredients and put into a 3 quart casserole. Cook at 325 degrees for 25 to 30 minutes or until hot and bubbly.
Orange-Soy Glazed Green Beans
1 lb trimmed fresh green beans
1 TBS olive oil
1 large sweet onion, sliced thinly
½ cup orange marmalade (or other citrus jam)
1 TBS soy sauce
Blanch beans until crisp-tender, drain, plunge in cold water and drain again.
Heat oil in skillet and cook onions until golden brown.
Add beans to skillet, stir in marmalade and soy sauce. Cook 3 minutes more or until mixture is thoroughly heated through.
Greek Green Beans
¾ cup olive oil
2 cups onions, chopped
1-2 garlic cloves, minced
2 lbs trimmed fresh green beans
3 large tomatoes, diced
2 tsp sugar
Salt and pepper to taste
1 finely chopped hot Serrano pepper (optional)
Heat the olive oil in a large skillet over medium heat. Cook and stir onions and garlic until tender.
Mix the green beans, tomatoes, sugar, hot pepper, and salt unto the skillet. Bring to a low boil.
Reduce heat and simmer for 45 minutes or until beans are tender.
Garlic Buttered Beans
1 lb fresh green beans
3 TBS butter
2 TBS minced onion
2 garlic cloves, minced
1 tsp dried or 1 TBS fresh chopped thyme
Salt and pepper to taste
Cook beans in boiling water until crisp-tender; drain.
Melt butter and combine with seasonings. Add beans and toss.
Season with salt and pepper to taste.
Sweet and Sour Green Beans
1 lb fresh green beans, trimmed
4 pieces thick bacon
3 TBS chopped onion
1 TBS wine vinegar
1 TBS sugar
½ tsp salt
Add green beans to boiling water and cook until crisp-tender; drain.
Fry bacon until crisp. Remove bacon and place on paper towels. Do not discard bacon grease.
Add onion to bacon grease and cook until translucent.
Add vinegar, sugar, and salt; stir to mix, making sure sugar is completely dissolved.
Add green beans to onion mixture and cook to warm through. Crumble bacon on top to serve.
Green Bean and Sausage Supper (3 to 4 servings)
1 lb green beans
1 (12 oz) pkg link sausage cut into 1 inch pieces
3 TBS chopped onion
Clean and trim beans. Place in a kettle of boiling water.
Add onion and cut-up sausage. Cover and simmer until beans are barely tender.
Fassoulia Green Beans with Ground Meat
1 ½ lb ground beef or lamb or can mix
2 TBS oil
2 medium onions, chopped
1 ½ tsp salt
½ tsp pepper
½ tsp allspice
1 tsp dried basil
1 tsp dried oregano
1 garlic clove, minced
2 lbs trimmed green beans
1 lb fresh tomato, peeled and chopped
4 oz can tomato paste diluted in 1 cup water
Brown meat in skillet. Drain excess fat and set aside in a bowl.
In same skillet sauté onion in oil until soft and slightly brown. Return the meat to the skillet with the onions.
Add all seasonings including garlic, cover, and cook 10 minutes more.
In a Dutch oven add green beans, tomatoes, diluted tomato paste mixture, and stir. Then add meat mixture and mix together.
Bring to a gentle boil, cover, and simmer for 45 minutes or until beans are tender. Add more water as needed. Serve with a loaf of crusty bread.
Green Bean Soup
5 cups chicken stock
4 cups fresh green beans broken into 1 to 2 inch pieces
¼ cup chopped onion
¼ cup diced celery
2 medium carrots, diced
1 tsp salt
¼ tsp pepper
1 cup sliced pepperonis, smokies, or other processed sausage
Cheddar cheese for garnish
Combine all ingredients except cheese in a large pot. Bring to a boil and simmer, covered for about 30 minutes or until veggies are tender.
Serve with grated Cheddar cheese for a garnish.
PEA RECIPES
Snow Pea and Chicken Salad
1 ½ cup snow peas, trimmed and cleaned
¾ cup red bell pepper strips, halved
¼ medium onion, sliced
1 cup cooked, chopped chicken
Blanch snow peas. Drain and pat dry.
Combine all ingredients in a bowl and refrigerate 1 to 2 hours.
Serve on a bed of lettuce with your favorite dressing.
Sugar Snap Peas with Toasted Pecans (serves 4)
4 TBS butter
3 TBS lemon juice
1 ½ TBS brown sugar
1 tsp freshly ground black pepper or to taste
¼ cup chopped pecans, toasted
1 ¼ cup sugar snap peas.
Heat butter in medium skillet. Add all other ingredients and cook until peas are just tender, about 3 minutes. Stir frequently. Serve warm.
Mixed peas in Minted Cilantro Butter (5 servings)
1 lb snow peas
1 lb sugar snap peas
Minted Cilantro Butter
2 tsp vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1/3 cup chopped fresh mint
1/3 cup chopped fresh cilantro
4 TBS butter, softened
Steam peas until crisp-tender, drain.
To prepare butter: heat oil in a small skillet and sauté onion and garlic until onion is tender. Cool.
Blend or process cooked onion/garlic mixture with remaining butter ingredients. This is best made just before serving.
TIP: You can make a large recipe of mint/cilantro butter and freeze in aliquots to be used with a variety of vegetables.
Chicken and Sugar Snap Pea Stir-Fry
1 lb boneless, skinless chicken breast, cut crosswise into ½ inch strips
3 ½ TBS peanut oil or olive oil
1 tsp baking soda
2 tsp cornstarch
Salt
2 TBS shrimp sauce
¾ lb sugar snap peas
Cooked white rice for serving
Soy sauce for serving
In a bowl toss the chicken strips with 1 ½ TBS oil and the baking soda and cornstarch. Cover and let marinate for 1 hour in the fridge. Remove from fridge 15 minutes before cooking.
Heat a large skillet or wok over high heat and add remaining oil. When smoking hot add the chicken, season with salt, and sear for 1 minute. Then stir and sauté 2 to 3 minutes or until chicken is cooked through. Stir in shrimp sauce and stir-fry for 30 seconds more. Set aside.
In the same skillet, return to high heat and stir fry peas until tender-crisp. Add chicken and stir-fry another minute. Serve over rice with soy sauce.
Barley Risotto with Shrimp and Peas (4 servings)
1 cup pearl barley
6 cups chicken stock
2 TBS extra virgin olive oil
1 cup finely chopped onion
½ cup dry white wine
12-16 small peeled shrimp
2 ½ cup frozen peas, thawed
1 TBS grated lemon zest
2 TBS fresh lemon juice
¼ cup grated parmesan cheese
1 tsp salt
Fresh ground pepper
Place barley in bowl, cover with cold water by 2 inches, cover, and soak in fridge overnight.
The next day: Bring stock to boil in large saucepan. Remove from heat and cover.
Drain barley.
Heat oil in medium saucepan over medium heat. Add onion, cook until tender. Stir in barley, white wine, and cook, stirring often until liquid is evaporated.
Add ½ cup stock and cook, stirring until liquid is absorbed. Continue adding stock ½ cup at a time waiting until liquid is absorbed before adding more. Reserve 1/3 cup stock to stir in at end.
About 1 minute before barley is done, stir in shrimp and peas and cook until shrimp is opaque.
Remove from heat and stir in reserved stock, lemon zest, juice and Parmesan cheese. Add a little salt if needed, dash with freshly ground pepper and serve.
DRIED AND CANNED LEGUME RECIPES
Black Bean Salsa
2 cans (15 oz) black beans, rinsed and drained
1 package (17 oz) frozen whole kernel corn, thawed (or 6 ears fresh blanched with kernels removed)
2 large tomatoes, diced
1 avocado peeled and diced
1 small onion diced
¼ cup chopped fresh cilantro
2 TBS lime juice
1 TBS red wine vinegar
Salt and pepper to taste
Mix all ingredients, cover, and chill. May add more salt, pepper and lime juice to taste.
Serve with tortilla chips or on grilled chicken breasts.
Classic Texas Caviar
2 cans (15.8 oz) black-eyed peas, drained
1 can (14.5 oz) diced tomatoes, drained
1 or 2 fresh jalagenos, seeded and minced
1 small onion, diced
½ yellow bell pepper, diced
¼ cup fresh cilantro, chopped
6 TBS red wine vinegar
3 minced garlic cloves
6 TBS olive oil
½ tsp salt
½ tsp pepper
1 tsp dried oregano
1 ½ tsp ground cumin
1 can whole corn, drained (optional)
Mix all ingredients in a medium sized bowl. Cover and refrigerate for at least 2 hours and up to 2 days.
Football Party Dip
1 lb zesty hot sausage roll
1 can (16 oz) baked beans
1 cup hot barbecue sauce
1 ¾ cup fresh diced tomatoes (drain if you want a thicker dip)
1 ½ cup diced bell pepper
1 ½ cup diced onion
1 tsp garlic powder or 6 cloves, minced
Hot sauce to taste
GARNISH
1 cup shredded Cheddar cheese
1 cup sour cream
¼ cup diced green onions
Crumble and brown sausage in a large skillet. Drain. Add peppers, onion, and minced garlic and continue to cook until vegetables are slightly tender.
Add baked beans, barbecue sauce and mix well.
Add tomatoes, hot sauce, salt and pepper to mixture and simmer another 10 minutes.
Garnish with cheese, sour cream, and green onions and serve with crackers or tortilla chips.
Seven Layer Bean Dip
1 can (16 oz) refried beans
1 lb browned hamburger mixed with 1 pkg taco seasoning
1 pkg (8 oz) cream cheese
1 can (4.5 oz) chopped green chilies
1 cup of a thick and chunky salsa
2 cups shredded lettuce
2 cups shredded Cheddar or Mexican cheese (8 oz pkg)
2 medium tomatoes, diced
Tortilla chips
In a medium bowl mix beans, hamburger mixture.
Spread beans on a large platter. Layer with hamburger, cream cheese, chilies, salsa, lettuce, cheese, olives, and tomato.
Refrigerate at least 2 hours before serving.
Garden Bean Salad (10 to 15 servings)
2 cans (16 oz) kidney beans, rinsed and drained
2 cans (15 oz) garbanzo beans, rinsed and drained
2 medium carrots, grated
1 small zucchini, diced
5 radishes, sliced
2/3 cup vegetable or olive oil
1/3 cup cider or red wine vinegar
1 tsp Italian seasoning
½ tsp salt
3 minced garlic cloves
2 TBS minced onions
½ cup shredded Swiss cheese
In a large bowl combine the first 5 ingredients.
In a smaller bowl combine oil, vinegar, seasonings, and mix well.
Pour dressing over vegetables and toss. Refrigerate at least 2 hours.
Top with cheese and serve with slotted spoon.
Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro (serves 4)
1 can black beans
1 can black-eyed peas (can also use frozen which are firmer)
1 red bell pepper diced quite small
1 red onion chopped fine
1 bunch cilantro, chopped (about 1 cup)
DRESSING
1 tsp ground cumin
1 tsp chili powder
1 tsp Spike seasoning (optional but recommended)
3 TBS fresh lime juice
2 TBS white wine vinegar
6 TBS olive oil
Salt and pepper to taste
Drain black beans and black-eyed peas into a colander and rinse with cold water. Let beans drain at least 5 minutes.
While beans drain mix cumin, chili pepper, and Spike seasoning in a small bowl. Then add lime juice and vinegar. Stir to combine.
Whisk in the olive oil a tablespoon at a time, until dressing ingredients are well combined.
Remove drained beans from colander (blot dry with paper towel if they still seem wet) and put them in a bowl large enough to hold all the salad.
Mix ¼ dressing into the beans and let them marinate while you chop the peppers, onions, and cilantro.
Add chopped vegetables and cilantro and stir into beans. Add additional dressing until the salad is as moist as you like. Season with salt and pepper to taste and chill before serving.
NOTE: You probably won’t need all the dressing, but save it to re-moisten any leftover salad after it’s been refrigerated.
Caribbean Salad
15 oz bag black beans, cooked, rinsed, and drained
1 cup avocado, peeled and diced
1 cup Roma tomatoes, chopped
¼ cup fresh parsley, chopped
2 TBS fresh cilantro, chopped
1 tsp ground cumin
¼ tsp black pepper, ground
4 cups brown rice, cooked
1 TBS extra virgin olive oil
2 TBS balsamic vinegar
In a large bowl, combine the avocado, vinegar, olive oil, cumin and black pepper and toss.
Add rice, tomatoes, beans, parsley and cilantro and mix thoroughly.
Let the salad chill in the refrigerator before serving.
Mexican Bean Salad
1 can (15 oz) cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pkg (10 oz) frozen corn
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2 TBS fresh lime juice
1 tsp salt
1 clove crushed garlic
¼ cup chopped fresh cilantro
1 tsp ground cumin
½ tsp black pepper
Dash of hot pepper sauce
½ tsp chili powder
Combine first 5 ingredients.
Whisk dressing ingredients together.
Pour dressing over vegetable and bean mixture, stir, and chill before serving.
Spanish Lima Beans (6 servings)
1 cup dried lima beans
1 bay leaf
2 medium onions
2 cloves garlic, minced
2 TBS canola oil
3 fresh skinned chopped tomatoes
1 tsp sugar
Dash black pepper
Cover beans with water and allow to set overnight; drain and rinse.
Return beans to pan, add bay leaf and water to cover by 2 inches. Bring to a boil and simmer 1 ½ hour until tender.
Drain and discard water and bay leaf.
In a large skillet sauté onions and garlic until tender. Stir in tomatoes, sugar, pepper, and beans. Cook 8 to 10 minutes more until hot.
Southern Black-Eyed Peas (crock-pot) (6 to 8 servings)
1 lb dried black-eyed peas
1 large onion
1 large ham hock
2-4 slices bacon, cooked
1/8 tsp cayenne pepper or to taste
4 fresh garlic cloves minced
½ tsp salt
In a large saucepan, cover peas with water to 3 inches over peas. Bring to a boil, reduce heat, and simmer for 1 hour.
Meanwhile, place ham, sliced onion, bacon, pepper, garlic and salt in the crock-pot. Pour in 3 cups water.
When peas are tender transfer to crock-pot. Cook on low for 7 hours.
Serve with hot cornbread.
Southern Style Black-Eyed Peas
3 cups dried black-eyed peas
½ lb salt pork cut into 1 inch pieces (or substitute bacon or ham hock)
1-2 jalapeno peppers, chopped
1 medium onion, diced
5 cups water for cooking
1 bay leaf
Salt and pepper to taste
Soak dried peas overnight.
Chop onion, peppers, and salt pork.
Drain peas which have soaked overnight. Place in a large pot with jalapenos, onions, bay leaf and salt pork.
Add 2 cups water and bring to a boil. Cover and simmer for 1 ½ to 2 hours.
Add salt and pepper to taste.
Serve with cooked cabbage and cornbread.
Kidney Bean and Rice Casserole (very high fiber)
2 bay leaves
1 lb bag dried kidney beans, soaked overnight and cooked until tender
2 garlic cloves, minced
1 cup raw chopped onion
2 raw green peppers, chopped
A little chicken or beef broth if needed for moisture
2 cups cooked brown rice
Combine above ingredients, except rice, in sauce pan. Heat until onion and pepper are tender. You can add a little broth if it gets too dry.
Serve over cooked rice.
Black Bean and Beef Tortilla Casserole (9 servings)
2 large onions, chopped
1 ½ cups chopped bell peppers
1 can (14 ½ oz) diced tomatoes (or 3 fresh tomatoes, skinned and chopped)
¾ cup picante sauce
2 garlic cloves, minced
1 tsp ground cumin
2 cans (15 oz) black beans, rinsed and drained (or 1 lb bag dried, cooked)
1 lb ground beef, browned and drained
8 corn tortillas
2 cups shredded Mexican cheese blend
TOPPINGS
Chopped tomatoes
Shredded lettuce
Sliced green onions
Ripe olives, sliced
In a large saucepan combine onions, pepper, tomatoes, picante sauce, garlic and cumin. Bring to a boil, reduce heat, and simmer uncovered for 10 mintues.
Stir in cooked beans are browned beef.
Spread 1/3 mixture in a 9 by 13in baking dish coated with cooking spray. Layer with 4 tortillas and 2/3 cup cheese. Repeat layers and top with bean mixture.
Cover and bake at 350 degrees for 35 minutes or until bubbling hot.
Sprinkle with remaining cheese and let stand until cheese is melted.
Serve with toppings.
Great Northern Bean Dish (serves 6)
¾ cup dried Great Northern beans
2 bay leaves
Salt and pepper to taste
½ cup extra virgin olive oil
1 small onion, diced
1 large carrot, peeled and diced
1 large stalk celery, cut into ¼ inch slices
1 large garlic clove, minced
¾ tsp anise seed
½ tsp red pepper flacks (optional)
1 ½ tsp grated lemon zest
1 tsp dried thyme
¾ cup chopped fresh parsley
Soak beans overnight.
In morning drain beans and add new water for cooking. Add bay leaves and bring to boil. Simmer 1 ½ to 2 hours until beans are tender.
Season with salt and pper and simmer 5 minutes more. Then drain beans and discard bay leaves.
Meanwhile, heat oil in large skillet and add onion, carrot, celery and stir frequently until vegetables are tender.
Add garlic, anise seed, red pepper flakes, and lemon zest. Cook 1 to 2 minutes more.
Add beans and thyme to vegetables and cook 10 minutes. Cool.
Toss and add parsley just before serving.
Quick Bean Burritos (4 servings)
1 can refried beans
4 whole-wheat tortillas
2 green onions
1 cup shredded lettuce
1 garlic clove, minced
½ cup salsa
½ cup guacamole
Mix garlic with beans and heat.
In a large skillet heat tortillas and spread each with ½ cup bean mixture.
Add lettuce, onions, salsa, and guacamole. Serve
Crock-Pot Chicken and Beans (4 servings)
2 cans (15 ½ oz) either Navy or Great Northern beans rinsed and drained (or dried)
2 carrots, sliced
1 stalk celery, sliced
1 small onion, diced
½ cup Italian salad dressing
1 cup water salt and pepper to taste
4 – 3 oz boneless, skinless, chicken breast tenders
Place beans, onion, carrots, celery in a 5 qt crock-pot. Put the chicken breasts on top of the mixture.
Pour salad dressing over all. Salt and pepper to taste.
Pour 1 cup water over all. Cover and cook on low 4 hours or until chicken is thoroughly cooked.
NOTE: If you substitute dried beans add an additional 2 cups of water to crock-pot and cook on low for 7 hours until beans are soft.
Shaker Bean Soup (5 quarts)
1 lb dried Great northern beans
1 meaty ham bone or 2 smoked ham hocks
8 cups water
2 medium carrots, chopped
1 large onion, chopped
3 celery ribs, chopped
1 can (28 oz) crushed tomatoes
2 TBS brown sugar
1 ½ cup fresh shinach finely shredded
Salt and pepper to taste
½ tsp dried thyme
Soak dried beans overnight and drain in morning.
To beans add ham and water, bring to a boil, and simmer until meat is tender and beans are soft. (meat should fall from bones)
Remove ham from bone. Add ham, onion, celery, carrots, salt, pepper and thyme to bean mixture.
Cover and simmer 1 hour or until beans are tender.
Add tomatoes and brown sugar and cook for 10 minutes more.
Just before serving add spinach.
Slow-Cooked Bean Medley (Crock-Pot) (12 servings)
2 bags (16 oz) dried beans mixed of whatever you have on hand
2 celery ribs, chopped
1 medium onion, chopped
1 red bell and 1 green bell pepper, chopped
½ cup brown sugar
½ cup water
½ cup Italian salad dressing
2 bay leaves
1 TBS cider vinegar
1 tsp dry mustard
¼ tsp pepper
In a 5 qt crock-pot combine all ingredients except cooked beans and mix well. Then add cooked beans and cook on low 5 to 6 hours until onions and pepper are tender.
Discard bay leave and serve.
Kielsaba Bean Soup (12 servings)
4 ½ cup water
2 cans (14 ½ oz) diced tomatoes, un-drained
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 ½ oz) great northern beans, rinsed and drained
1 can 915 ½ oz) garbanzo beans or chickpeas, rinsed and drained
2 bell peppers, chopped
2 medium onions, chopped
2 celery ribs, chopped
1 medium zucchini, sliced
2 tsp chicken bouillon granules
2 garlic cloved, minced
½ TBS chili powder
2 tsp dried basil 1/12 tsp salt
½ tsp pepper
2 bay leaves
¾ lb Kielbasa or smoked polish sausage, halved lengthwise and sliced
In a soup kettle or Dutch oven combine all ingredients except sausage. Bring to a boil, reduce heat, cover and simmer for 1 hour.
Add sausage and heat through.
Discard bay leaves before serving. This soup freezes well.
White Bean Soup (7 servings)
½ lb dried baby lima beans
½ lb Great Northern beans
2 lbs boneless, skinless chicken breasts, cubed
1 tsp salt, divided
2 TBS canola oil, divided
1 onion chopped
3 medium carrots, sliced
2 celery ribs, sliced
1 garlic clove, minced
4 cups reduce sodium chicken broth
2 cups water
½ tsp pepper
¼ cup minced parsley flakes
Soak beans overnight; discard liquid, and cook until beans are softened (about 30 minutes). Drain and rinse.
Sprinkle chicken with ½ tsp salt; sauté in 1TBS oil until no longer pink. Set aside.
Saute onion in remaining oil. Add carrots, celery, garlic, and sauté 1 to 2 minutes longer.
Stir in broth, water, pepper, beans, chicken, and bring to a boil. Simmer 1 ¾ to 2 hrs until beans tender.
Stir in parsley and salt, and serve. Freezes well.
Mixed Beef and Bean Soup (8 servings)
1 pkg (12 oz) mixed beans of any type
8 cups water
¾ lb ground beef, browned and drained
1 can (14 ½ oz) diced tomatoes (or 3 fresh, skinned and chopped
1 cup chopped celery
1 tsp salt
1 tsp dried thyme
1 TBS dried parsley flakes
2 garlic cloves, minced
2 bay leaves
Pepper to taste
Soak beans overnight.
Drain beans, add water to cover beans by 1 to 2 inches, bring to a boil and simmer for 30 minutes.
Add remaining ingredients, bring back to a boil, reduce heat and simmer 1 ½ to 2 hrs until beans are tender.
Discard bay leaves and serve.
Steak and Bean Chili Recipe (8 servings)
1 lb ground beef
½ lb round steak, cubed
2 cans (16 oz) kidney beans, rinsed and drained
2 cans (16 oz) chili beans, un-drained
1 can (10 ¾ oz) condensed tomato soup
1 can (11 ½ oz) diced tomatoes
1 to 2 TBS chili powder
1 onion, diced
Salt and pepper to taste
Shredded cheddar, optional
In a large pot cook beef and steak over medium heat until no longer pink.
Drain and add all other ingredients. Bring to a boil, reduce heat, and simmer 1 hour.
This is a thick and bubbly recipe. Add a little water if needed to your preference (while cooking)
Garnish with cheese and serve.
Tender Beef’n’Bean Stew (10 servings) (Crockpot)
1 lb beef stew meat in 1 inch cubes
2 cans (16 oz) kidney beans rinsed and drained (or 1 lb dried kidney beans)
1 can (14 ½ oz) diced tomatoes, un-drained (or 2-3 fresh, skinned and chopped)
1 ½ cup frozen corn
1 cup hot water
1 cup chopped onion
2 celery ribs, chopped
¼ cup sliced ripe olives
2 TBS uncooked long-grain rice
1 TBS chili powder
2 tsp beef bouillon granules
¼ tsp salt
In a 5 qt cooker combine 1st 13 ingredients. Cover and cook on low for 8 to 9 hours until beef is tender.
Stir in tomato sauce and cook another 30 minutes until heated through.
Garnish with cheese, sour cream, green chopped onions, diced fresh tomatoes.
Ham and Split Pea Soup(recipe courtesy Emeril Lagasse)
1 lb dried split peas
1 ham lock
3 TBS unsalted butter
1 cup finely chopped yellow onion
½ cup finely chopped carrots
2 tsp minced garlic
1 lb ham, chopped
1 tsp salt
¾ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
8 cups water
1 bay leaf
2 tsp fresh thyme
Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hrs or overnight. Drain and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook for 2 minutes, stirring frequently.
Add 8 cups of water, bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water if needed, if the soup becomes too thick or dry.)
Discard the bay leaf, adjust seasonings to taste, and serve immediately with Parmesan Truffled Chips on top. (recipe follows)
Parmesan Truffled Potato Chips
2 lbs red potatoes, scrubbed well and patted completely dry; skins left on
4 cups vegetable oil, for fryin
¼ cup grated parmesan
1 TBS truffle oil
1 tsp salt
1 tsp freshly ground black pepper
Using a very sharp knife, slice the potatoes into very thin rounds and place in a large bowl of water to prevent discoloration.
Heat the oil in a large heavy pot to between 340 and 350 degrees.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn, and cook evenly for about 2 minutes.
Drain on paper towels and place in a large bowl.
Toss with the cheese, truffle oil, salt, and pepper. Serve immediately with pea soup.