Blog

Recipe ingredients and directions:

Garlic Grits

3/4 cup old fashioned grits (not quick cook)

3 1/2 cup water

1/2 tsp salt

2 eggs

1 1/4 cup cheddar cheese grated

2-4 cloves garlic crushed chopped fine

2 tbs butter

pinch cayenne pepper

Heat oven to 350 f. Butter a 1 1/2 qt. casserole. Bring water and

salt to boil. Slowly stir in grits. Stir often until all water is

absorbed and grits are soft, about 10-15 min. Beat eggs and temper

with small amount of grits. Return to pan with grits along with

remainder of ingredients, stir well on low heat until cheese melts

and mixes in. Pour into casserole and bake until top just begins

to brown, 35-40 min.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Frontier Beans

Yield: 6 servings

1 c sliced green onions

1/2 lb bulk chorizo sausage

2 16-oz cans pinto beans, 1 can drained

3 small poblano chilies roasted, peeled, seeded, and chopped

1 large tomato (about 1 cup)

1/4 ts salt

Heat oven to 350 degrees. Cook onions and sausage in 8-inch skillet

over medium heat, stirring occasionally, until sausage is no longer

pink; drain. Mix sausage mixture and remaining ingredients in

ungreased 2-quart casserole. Bake uncovered about 30 minutes or

until hot and bubbly.

To roast chilies:

Broiler method: Set oven control to broil. Arrange whole chilies

with their top surfaces about 5 inches from the heat. (Some people

cut a small slit in the shoulder of each chili to prevent it from

bursting.) Broil, turning occasionally, until the skin is blistered

and evenly browned (not burned). Remove chilies to a plastic bag and

close tightly; let chilies stand for 20 minutes, then peel.

Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno

and serrano chilies, in about 5 minutes.

Gas stove-top method: Spear a whole chili on a long-handled metal

fork, and hold it about 5 inches from the flame. Turn the chili so

that it roasts evenly. Place roasted chilies in a plastic bag and

close tightly; let chilies stand for 20 minutes, then peel.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fried Grits

Make a pot of grits the night before. Pour into a lightly greased

loaf pan and set in fridge overnight.

Next morning, turn upside down on baking sheet and whack the bottom

a few times to loosen the now-stiff grits onto the sheet.

Slice into hasbrown-sized pieces, roll each piece in cornmeal (or

flour), and fry lightly in a non-stick pan in a little oil until

crisp and brown.

You can eat them like hashbrowns with salt/pepper/catsup etc, with

melted cheese or like pancakes with honey or syrup.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fava Beans and Peas

2 cups fresh fava beans

1 cup fresh sweet peas

2-3 cloves garlic, minced

1/2 tsp fennel seed or 1/2 cup fresh fennel, chopped very fine

2-3 tbsp extra virgin olive oil

garlic salt

1 slice salt pork – about 1/4" thick, rind removed, and chopped up

In a 2 qt heavy sauce pot, heat the olive oil to medium high. Add

the salt pork and saute for about 2-3 minutes. Add the garlic and

saute for about 2 minutes. Add the fava beans, the garlic salt,

and the fennell and stir until all the beans are coated with the

oil. Cover the pot and let steam until just tender–about 15-25

minutes. Add the peas and stir again, cover and let steam until

the peas are done–5 minutes. Serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fava (Puree of Broad Beans) For 6 Persons

7 lb broad beans

1 onion

1 bunch dill

2 cup olive oil

salt

sugar

Put the drained broad beans in water. Add olive oil, salt and sugar.

Put one whole onion in and boil. When the broad beans are soft

enough, put in a blender and make into a puree. Once the puree has

become cold, garnish with the minced dill and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fresh Fava Beans Simmered In Wine

Makes 4 Servings

2 1/2 pounds unshelled fresh fava beans

1 tablespoon olive oil

1 onion, minced

2 garlic cloves, minced or put through a press

A few lettuce leaves, cut into chiffonade

1/2 cup dry white wine

salt

freshly ground pepper

Remove the beans from the pods. Bring a pot of water to a boil,

add salt, and drop in the beans. Boil for 30 seconds (no longer),

drain, and transfer to a bowl of cold water. Using your thumbnail

to slit the outer skins, pop out the beans and set aside.

Heat the oil in a casserole or covered skillet and saute the onion

over medium-low heat for 5 minutes or until tender. Add the garlic,

beans, and lettuce, cover and cook, stirring often, for 10 minutes.

Add the wine, cover, and cook 10 minutes or until the beans are

tender. Season to taste with salt and pepper and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Habas Guisadas Con Huevos

(Fava Beans with Eggs)

1 cup cooked and peeled fava beans

2 tablespoons safflower oil

3 tablespoons finely chopped white onion

1 garlic clove, peeled and finely chopped

10 ounces (about 2 small) tomatoes, unpeeled and finely chopped

2 fresh mint sprigs

Sea salt to taste

4 eggs, lightly beaten with a little sea salt

Split the beans into halves and set aside. Heat the oil in a frying

pan, add the onion and garlic, and fry without browning for about

1 minute. Add the tomatoes and cook over fairly high heat, stirring

and scraping the bottom of the pan, until the mixture resembles a

textured sauce, about 6 minutes. Stir in the beans and mint and

add salt to taste.

When the beans have heated through and the mixture is bubbling,

stir in the eggs and continue stirring and scraping the bottom of

the pan until they are set and the mixture is moist but not juicy.

Serves 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

FAVA BEANS AND LINGUICA STEW

4 cups fava beans, shelled

1 cup linguica and bacon, sliced

1/2 onion, minced

2 cloves garlic, crushed

salt

1/2 teaspoon paprika

1 tablespoon sugar

hot chili pepper to taste

1 sprig mint, chopped

Shell beans. In a saucepan, fry linguica and bacon, add onion,

garlic, pepper and mint, saute, then add fava beans. Cover and

cook for 5 minutes. Add hot water slowly, just enough to cover

beans, add paprika, sugar and salt. Cover and simmer until bans

are tender. Beans turn brown when done. If you like poached eggs

in with the beans, add eggs when beans are almost done. Serve over

toast. Serves 3 to 4.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

DRAINED FAVA BEANS

2 cups dry fava beans

1 sprig mint

salt to taste

hot chili pepper to taste

1/2 teaspoon salt

1 tablespoon shortening

1 onion, minced

1 clove garlic

1/4 teaspoon paprika

1/4 teaspoon cumin

Soak beans in water overnight. Place beans in a kettle with mint,

salt and enough water to cover beans. Cover and cook until tender.

These beans will turn brown when done. Drain water out. In a

skillet, saute in shortening, the onion, garlic and pepper. Add

cumin, paprika and salt. Stir and add to beans. Cover and shake

kettle, let it stand for a few minutes before serving. Great for

appetizers.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fava Beans with Sweet Peppers

Yield: 4 Servings

2 1/2 pounds unshelled fava beans

1 large or 2 small sweet red peppers

2 tablespoons olive oil

2 large garlic cloves, finely minced

1/3 dry white wine

1/4 teaspoon dried thyme

Salt and freshly ground pepper

2 tablespoons fresh lemon juice

Bring a large pot of salted water to a boil while you remove the

fava beans from their pods.

Meanwhile, roast the red peppers over a gas flame or under a broiler,

turning until all sides are uniformly charred. Remove from the

heat and place in a paper or plastic bag until cool enough to

handle. Remove all the charred skin, rinse the peppers and pat

dry. Slice into thin strips, then cut the strips into 1 – or 2-inch

lengths.

Blanch the fava beans for 30 seconds, no longer, drain, and transfer

to a bowl of cold water. Slip the beans out of their thick skins,

and place in a bowl.

Heat the olive oil in a heavy-bottomed lidded skillet and gently

saute the garlic until golden, about 2 minutes. Add the fava beans

and red peppers and stir together over medium heat for about 2

minutes. Add the wine and the thyme, cover, and turn heat to low.

Simmer 5 to 8 minutes (they are very good slightly crunchy and

bright green; after they’ve cooked 5 minutes their color dulls and

they become quite soft). Add salt and freshly ground pepper to

taste, stir in the lemon juice, and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

FRIED FAVA BEANS

Soak dry fava beans in water overnight. Remove the white skin and

split bean in half. Dry them well on a paper towel. Heat oil in

a deep sauce pan, keep heat at medium to low. Add beans and fry

them until golden brown. Remove to a plate with a paper towel on

it, add salt to taste.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fava Beans

2 cans cooked fava beans

1 clove garlic, peeled

1 t salt

1 fresh tomato, finely chopped

1-2 scallions, chopped

juice from 1 lg or 2 small lemons

olive oil

Heat the beans and liquid to nearly boiling. Mash garlic and salt

to a paste in a medium bowl. Add the tomato and scallions to the

bowl. Drain the beans, reserving a few tablespoons of the cooking

liquid. Add the beans and reserved liquid to the bowl. Add the

lemon juice to the bowl. Add olive oil (approx 1/8 C) to moisten

everything.

Stir and adjust seasoning. Salt for slight flavor. Olive oil for

body. Lemon juice should not be overpowering, counter with olive

oil or reserved liquid. Serve with warm pita on flat plates, without

utensils!

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Drunken Beans

1 1/4 cups dried pinto beans or 2 14-ounce cans pinto beans, rinsed and drained

1 tablespoon vegetable oil

3 slices bacon, chopped

1 large onion, finely chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon chili powder or 1 teaspoon red pepper flakes

1 teaspoon chopped fresh oregano

14-ounce can chopped tomatoes, drained

3/4 cup light beer

3/4 cup water

salt and freshly ground black pepper

If using dried beans, place in a large saucepan or bowl. Add enough

water to cover and soak the beans overnight, then cook according

to the instructions on the package. Drain the beans and discard

the cooking water.

In a large saucepan, heat the oil over medium-high heat. Add the

bacon and cook for 3 minutes. Add the onion, garlic, cumin, chili

powder, and oregano; cook, stirring occasionally, until the onion

is tender, about 10 minutes. Add the beans, tomatoes, beer and

water and mix well. Season with salt and pepper to taste and bring

to a boil over high heat. Reduce the heat to low, cover, and simmer

for 30 minutes.

Remove the lid, stir well, and simmer an additional 20 minutes or

until there is very little liquid left. Season to taste with salt

and pepper. Serve hot.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Booze beans

1 large onion, chopped

1 cup chopped mushrooms

red wine

2 cloves minced garlic

1 bay leaf

4-6 peppercorns (or lots of fresh ground pepper)

pinch thyme

salt to taste

3 cans pinto beans, drained and rinsed

1-2 cups frozen peas

Saute onion in wine until soft. Add chopped mushrooms in (more if

you like). Saute until liquid begins to evaporate Add garlic, bay,

peppercorns, thyme, salt and beans.

Add enough additional wine and water to cover. Simmer for several

hours. Let sit overnight

On the second day, bring to a boil, put in peas and top with

dumplings.

Dumplings

1 cup flour

1/4 cup egg replacer

1/4 cup milk

2 tsp baking powder

1/2 tsp salt

freshly ground black pepper

pinch rosemary

Mix thoroughly. Drop by spoonsful on to low boiling pot. Cover and

let simmer for 10 mins (don’t turn down heat!).

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Caribbean Cowpeas and Rice

1 cup black-eyed peas, rinsed and drained

1 onion, chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 teaspoon cumin

1 teaspoon thyme

1 bay leaf

1 cup long-grain rice

1 cup vegetable broth

1/2 cup crushed tomato

1/2 cup allspice

1/2 teaspoon salt

Soak peas. Combine peas with onion, jalapeno, garlic, cumin, thyme,

bay leaf and 2 cups water. Boil. Reduce and simmer. Add rice, broth,

tomato, allspice and salt.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Cowboy Beans

1/2 lb. ground beef

1/2 lb. bacon, diced

1 small. onion

Brown all three and drain. In large baking dish, add this to

hamburger mix:

1 can chili-style kidney beans

1 can of reg. pork n beans

1 can butter beans

1/3 cup (or less) of each brown and white sugar

1/4 cup ketchup

1/2 tsp. dried mustard

2 Tbsp. molasses

Combine and bake at 350 for 1 hour.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

COWBOY BEANS

Serves 4 to 6

1 lb dried pinto beans

1/4 lb salt pork

1 tsp salt

1 onion, diced

14 1/2 oz can whole tomatoes, chopped

3 tbsp chili powder

Pick beans clean and wash. Place in a large pot (at least 4 quarts).

Cover with water and soak overnight. When ready to cook, drain

beans and add fresh water to cover 1 inch above beans. Add salt

pork and salt.

Boil for 30 minutes. Add onions, tomatoes and chili powder and

continue boiling for 2 to 3 hours or until the beans are tender.

Add additional water as needed.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Cornmeal Pie (Polenta)

2 1/4 cups water

1 cup yellow cornmeal mixed with 1 cup cold water

1/4 teaspoon salt

dash Tabasco

15-oz can tomato sauce

seasonings

Bring the 2 1/4 cups of water to a boil in medium saucepan.

Gradually add the cornmeal/water mixture, stirring constantly.

Add the salt and Tabasco. Cook and stir until mixture returns to

a boil; reduce heat. Cook until very thick, stirring constantly

(10-15 minutes).

Pour half of the mixture into a greased 9" pie pan and spread

evenly. Top with selected filling. Top with the remaining cornmeal

mixture. Refrigerate until firm (several hours or overnight).

Bake at 400F for 30-35 minutes until golden brown. Cut into four

slices and top warmed tomato sauce.

Fillings:

1 cup sweet peppers (green, yellow, red, or mix)

3/4 cup chopped onions

1 Tablespoon oil

Saute veggies in oil (or steam them) until pepper is crisp-tender and

onion is becoming transparent.

1 cup shredded mozzarella cheese (low-fat is okay)

3/4 cup chopped sweet peppers (green, yellow, red, or mix)

1/4 cup shredded Parmesan cheese

Mix together.

1 10-oz package frozen, chopped spinach, thawed and well drained

4 hard-boiled eggs, chopped (or just use two)

Mix together.

1 10-oz package frozen chopped broccoli, thawed and well drained

1 4-oz can mushroom stems and pieces, drained

Mix together.

You can also cook polenta and chill it in a small loaf pan, then

slice and saute in oil, then top with cheese or sauce.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Cornmeal Mush

6 cups boiling water

1 teaspoon salt

1 cup yellow cornmeal

Bring the water to a rapid boil in a heavy covered pot. Add the

salt and slowly add the meal to the boiling water, stirring all

the time. I use a wire whisk for this. Continue stirring until

the cornmeal thickens, about 5 minutes. Turn the heat down low

and cover the pot. Continue to simmer lightly, stirring the pudding

several times, for 30 minutes more.

Serves 4 to 5 as a side dish.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BAKED CHEESE MUSH

2 cups water

1/2 teaspoon salt

1/2 cup coarse cornmeal

medium finely chopped onion

1 1/2 cups shredded mozzarella and Montery Jack cheeses,combined

4 slices bacon, cooked crisp and crumbled or chopped

1/4 oz of taco seasoning mix

beaten egg with 1 tablespoon cream

cracker crumbs

Using double boiler or two pots, one of which can fit into the

other, heat water about 1 1/2 inches deep in the bottom half. Put

2 cups and salt in upper half of double boiler and bring to a boil

on direct heat. Stir in the cornmeal slowly into the salted water.

Cook several minutes over the direct heat, stirring constantly.

Add the onion, 1/4 packet of taco seasoning mix, stir in well and

put smaller pot into larger pot with boiling water. Cover and cook

40 minutes.

Set Oven to 350 degs. Add the bacon and continue cooking another

5 minutes. Remove from heat and stir in the cheese. Pour the hot

mush into a loaf pan and cool for several hours or until well set.

Cut into 8 equal slices. Beat together egg and cream. Put cracker

crumbs in a dish. Sprinkle black pepper on slices. Place a grid or

rack onto a baking sheet, large enough to hold the 8 slices off

the baking sheet. Brush slices with egg wash and press into cracker

crumbs and lay carefully onto baking rack. Put into oven and bake

for 30 minutes or until the edges brown a little and turn golden.

Serve warm as is or with a spicy Tomato relish, or any kind of meat

or mushroom gravy that you like.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fried Cornmeal Mush

1 batch cornmeal mush

4 tablespoons flour

Add the flour to the pudding and stir quickly. Pour the mush into

an oiled pan (any shape will do) and chill overnight. The next

day slice mush and pan fry slowly in oil or butter until golden.

You can flour the slices before frying which makes them brown

evenly. These are really nice with maple syrup.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Fried Cornmeal Mush

2 cups water

1 cup cold water

1cup cornmeal

1 tsp. salt

flour

bacon grease or shortening

Bring 2 cups water to boiling in large pan. Stir together 1 cup

cold water, 1 cup cornmeal and 1 tsp. salt. Slowly add to boiling

water, stirring constantly. Reduce heat and cook slowly approximately

10 to 15 minutes, covered part of the time. Stir occasionally.

Pour into a greased pan.

Chill, then slice, roll in flour and brown until crispy in either

bacon grease or shortening. Serve with butter, or with syrup if

desired.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Balkan Corn Meal Mush (Polenta)

3 c water

1 t salt

1 c stone ground corn meal

3 T chopped fresh dill

4 oz crumbled feta cheese

1 c tomato sauce

juice of 1/2 lemon

fresh ground black pepper

To tomato sauce add the lemon juice and black pepper.

Boil water and salt. Add cornmeal. Cook several minutes, Stir in

dill and feta.

Serve topped with tomato sauce,

Category: Bean Cereals Recipes

Recipe ingredients and directions:

CONFEDERATE BEANS

3 lbs. hamburger

2 lg. onions, chopped

1 pkg chilio [A powdered chili mix a little like a small gravy package]

2 cans tomatoes

1 can tomato paste

3 1-lb cans pork ‘n beans

Brown meat and onions. Add chilio, tomatoes, tomato paste. Add

beans and stir well. Simmer until meat is done. Will serve 8 to 12

people and is a one dish meal. Good to serve with slaw and cornbread.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

CHINESE BULGAR

1 cup bulgur

1/2 teaspoon salt

1 3/4 cups water, boiling

1 teaspoon ginger root, minced

2 cloves garlic

1/8 teaspoon black pepper

1/2 cup green onion, finely sliced

1/2 cup water chestnuts, sliced

1 1/2 tablespoons soy sauce, low sodium

2 teaspoons toasted sesame oil

Place bulgar and salt in a bowl, then add boiling water. Cover

and let stand until all water is absorbed (about 25 min).

Heat sesame oil in a large non-stick skillet. Add ginger, garlic,

and green onion. Cook 1 minute. Stir in water chestnuts, soaked

bulgar, soy sauce, and pepper. Cook, gently turning with spatula

for about 3 minutes. Makes 3 cups.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Pedro’s Tiajuana Beans

2 cups dried beans

8 cups water

5 medium onions, finely chopped

8 cloves of garlic, crushed

3 to 4 tablespoons of sliced, bottled jalapeno peppers, finely chopped

Juice and pulp of one fresh lime

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 1/2 teaspoons salt

black pepper

10 dashes hot sauce

6 oz can tomato paste

3 tablespoons de-fatted chicken stock for sauteing

Saute chopped onions for about ten minutes using chicken stock.

Add crushed garlic and jalapenos and saute for five more minutes.

Saute until mixture is lightly carmelized. Be certain not to burn

garlic or peppers.

Inspect beans for any foreign debris. Remove debris and wash under

cold tap in a collandar. Drain throughly.

Bring eight cups of bottled water to a rolling boil in a large

sauce pan or pressure cooker. Add washed, dried beans, cover pan

and remove from heat. NOTE: Do not heat water at this point if

using a pressure cooker.

Allow beans to steep for one hour. No need to soak overnight as

this causes the beans to ferment, imparting a bitter taste. Do

NOT change water at this point, or a loss of taste will result.

NOTE: Skip this step if using a pressure cooker.

Add onion/garlic/jalapeno pepper mixture to the bean and water.

Add all remaining seasonings and ingredients to the sauce pan.

Mix THROUGHLY with a wooden spoon.

Cover beans and simmer on very low heat for 2 1/2 hours, or pressure

cook at high pressure setting for 55 minutes. Stir beans occasionaly

when using a conventional sauce pan.

Allow beans to cool to room temperature and then freeze or refrigerate.

Allow beans to develop for at least 24 hours in refrigerator.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Ceci all’ Olio (Garbonzos with Garlic and Olive Oil)

Makes: 4 cups, eight servings

3 cups finely chopped onions

2 or 3 cloves garlic, minced

3 tablespoons extra-virgin olive oil

2 cans (about 1 lb. each) chickpeas (garbonzo beans), rinsed and drained

1 cup chicken broth

salt

ground pepper

1 tablespoon minced parsley

In a 10 to 12 inch frying pan over medium-high heat, cook the onions

and garlic in 2 tablespoons of oil stirring often, until onions

are golden, about 7 minutes.

Add chickpeas and broth. Cook 10 minutes more to blend flavors.

Stir to release any brown bits from the pan. (If making ahead,

cool, then chill in an airtight container for up to 4 days. Re-heat

over medium heat until hot, about 10 minutes.)

Pour into a serving bowl, add salt and pepper to taste, drizzle

with the remaining olive oil, and sprinkle with parsley; serve hot.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Garbanzos and Swiss Chard in the Style of the Tunisian Sahel (Morshan)

3/4 pound Swiss chard leaves, stemmed, rinsed and torn into large pieces

2 large cloves garlic, peeled

1/2 teaspoon coarse salt

1 teaspoon ground coriander

1 small dried red chile

2 tablespoons olive oil

1/2 cup minced onion

2 teaspoons tomato paste

1 cup cooked garbanzos, with 3/4 cup cooking liquid

1 lemon, cut in wedges, optional

In pot steam, parboil or microwave chard leaves until tender, about

5 minutes. Set leaves in colander to drain. Squeeze out excess

moisture and shred coarsely.

Crush garlic in mortar with salt, coriander and chile until thick,

crumbly paste forms.

Heat olive oil in 10-inch skillet and saute onion until pale-golden.

Add garlic paste and tomato paste and stir into oil until sizzling.

Add chard, Basic Cooked Garbanzos and cooking liquid and cook,

stirring occasionally, 10 minutes. Remove from heat and let stand

until ready to serve. (Contents of skillet should be very moist

but not soupy. For looser texture, stir in more garbanzo cooking

liquid.) Serve warm, at room temperature or cold with lemon wedges.

Makes 4 servings. [For a main course, I think I could eat a recipe

by myself. I made a triple recipe for the wake and was surprised

at how little it was.]

Note: Broccoli rabe, dandelion leaves, mustard greens, kale or

turnip tops may be substituted for Swiss chard. [I used red chard

because that was what was in the store.] Discard any yellow or

damaged leaves and cook like chard. Cooking time will vary.

Category: Bean Cereals Recipes