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Recipe ingredients and directions:

Jalapeno Cheese Grits

Yield: 8 servings

2 qt water

12 oz quick grits

1/2 lb butter

2 jalapenos, diced,

1 red bell pepper, diced

1 poblano pepper, diced

1 onion, diced

1/2 lb Cheddar cheese, grated

1/2 lb Monteray Jack, grated

4 eggs, beaten

salt

Bring water to a boil. Add grits and simmer for 5 minutes. (For

thinner grits, add more water.) Set aside. Melt butter in a large

skillet over medium high heat; add peppers and onion. Saute until

tender, about 5 minutes. Add to grits, along with cheeses. Add eggs

and season with salt. Pour into a 2-quart casserole and refrigerate

until ready to cook. Bake in a preheated 350 degree oven for 25

minutes, or until set. Serve immediately.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Baked Cheese Grits

4 cups water

1/2 teaspoon salt

1 cup quick-cooking grits

1 tablespoon flour

1 tablespoon margarine or butter

3 cups (12 ounces) shredded Kraft natural cheddar cheese

2 eggs

Heat oven to 350 F. Grease 1 1/2 quart baking dish.

Bring water and salt to boil in medium saucepan. Slowly add grits,

stirring constantly. Reduce heat to low; cook 5 minutes, stirring

occasionally. Remove from heat. Mix in flour and margarine.

Gradually add cheese, stirring until melted.

Beat eggs in small bowl. Stir small amount of hot grits into eggs.

Stirring constantly, slowly pour egg mixture into hot grits. Pour

into prepared dish.

Bake 30 to 40 minutes or until firm. Makes 6 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Casilda-Style Beans

3 tablets of chicken bouillon

1/2 Kg. of beans (red kidney or pinto beans type)

2 teaspoons of ”mirasol” chili, ground

3/4 cup of onion, chopped

1 teaspoon of garlic, ground

1 teaspoon of paprika

1 cup evaporated milk

1/2 cup grated cheese

2 red peppers, cooked

2 bacon strips

Soak the beans overnight. Next morning cook. Once bland mash half

of them.

Fry the onion, the garlic and the chili. Add the paprika, the

chopped red peppers, the evaporated milk and a tablet of bouillon.

After some minutes, add the beans and the rest of the tablets to

the dish. Stir and leave some minutes on the burner. Place in a

receptacle for the oven and sprinkle the grated cheese on. Put the

fried bacon on top. Leave in the oven until the cheese melts.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Calico Bean Pot

serves 8

1/2 lb turkey bacon cooked and drained and cut in 1 inch pieces

1 lb. ground beef or turkey cooked and drained

1/2 cup onion browned

1/2 cup catsup

1/2 cup dark brown sugar

1 tsp salad mustard

2 tsp. white vinegar

1/2 tsp salt

1 lb can baked beans

1 lb can lima beans drained

1 lb can kidney beans drained

Combine everything and place in 3 qt. casserole dish. Bake uncovered

at 325F for 1 1/2 hours. Great for pot lucks or picnics

Category: Bean Cereals Recipes

Recipe ingredients and directions:

CALICO BEANS

1 lg. can pork and beans

1 lg. can kidney beans

1 can butter beans

1/2 lb. bacon, cut up

1 lb. ground beef

1 med. onion (chopped)

1/2 cup ketchup

1/2 cup brown sugar

2 tbsp. vinegar

1/2 tsp. salt

Drain kidney and butter beans, saving the liquid. In skillet, brown

bacon, ground beef and onions. Place beans in a 9 x 13 x 2 inch

pan. Add browned ingredients. Combine brown sugar, ketchup, vinegar

and salt. Pour over ingredients in pan. If to dry, add some of

reserved liquid. Bake at 350 degrees for 1 hour.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Calico Beans

1/2 pound bacon, cut into 1" pieces and fried, grease reserved

1 tablespoon bacon fat, reserved from fried bacon

3 cups thinly sliced onions

3/4 cup packed brown sugar

1/2 teaspoon garlic salt

1/4 teaspoon dry mustard

1/2 cup tomato ketchup

1/4 cup vinegar

16 ounces canned pork and beans

16 ounces canned red kidney beans, drained

16 ounces canned butter beans with ham

10 ounces (1 package) frozen baby lima beans

Preheat oven to 350 F. Cut bacon into 1 inch pieces, fry, drain

fat and reserve appropriate measure of drippings in the pan. Stir

in onions, brown sugar, garlic salt, dry mustard, and ketchup.

Simmer 20 minutes. Stir in beans and half of the measure of bacon.

Spoon into casserole dish. Sprinkle with remaining bacon. Cover

and bake for 50 minutes. Remove cover and bake 10 minutes longer.

Serve hot.

Yields 3 quarts.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Calico Beans

1 1/2 lbs hamburger, browned

1 cup chopped onion

1 large can pork and beans (undrained)

1 can each, butter beans, lima beans, kidney beans, all drained

1/2 small pkg green beans

1/2 cup brown sugar

1 1/2 tsp. dry mustard

Brown hamburger and onion, drain fat, add the remaining ingredients,

place in casserole in oven 350 F for 1 hr.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Calico Beans

1/2 pound ground beef

1/2 pound bacon, chopped into small pieces

1/2 cup ketchup

1 tsp. salt

1 tsp. mustard

2 Tbsp. vinegar

3/4 cup brown sugar

1 lb can pork and beans, undrained

1 lb can kidney beans, undrained

1 lb can lima beans or butter beans, undrained

Brown hamburger and bacon. Add 1 cup onion, cut fine, cook slightly.

Add ketchup, salt, mustard, vinegar, and brown sugar.

Add beans. Mix and bake 40 to 50 minutes at 350 degrees, uncovered.

Serves 10 to 12.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Calico Beans

4 slices bacon

1 onion, chopped

1/2 cup catsup

1/3 cup brown sugar

2 Tbsp. vinegar

1 Tbsp. mustard

1 tsp. salt

1 can pork and beans

1 can lima beans

1 can butter beans

1 can kidney beans

ham chunks

Fry bacon and onion; add sauce, then add beans; mix well. Bake in

325 degree oven 1/2 hour, covered – then remove cover and continue

baking for another 1/2 hour.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Wheat Pilaf

1/2 cup finely chopped onion

2 tablespoons margarine

1 cup bulgur wheat

2 bouillon cubes (chicken-flavored)

2 cups water

1 orange; juiced, (about 1/4 c)

sherry

1/2 cup California dried figs (finely chopped)

3 tablespoons sesame seeds or pine nuts

1 teaspoon finely grated orange peel

Saute onion in margarine until soft. Stir in wheat to coat with

margarine. Add low fat chicken bouillon cubes and water. Measure

orange juice and add enough sherry to make 1/2 cup. Add to pilaf.

Cover and simmer over low heat for 35 minutes. Five minutes before

serving, stir in figs, sesame seeds or pine nuts and orange peel.

Cover to complete cooking. Makes 4 to 6 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Herbed Orzo & Bulgar Pilaf

4 tablespoons (1/2 stick) butter

2 large scallions, chopped

1/2 cup orzo (rice shaped pasta)

2 cups chicken or beef stock

1 cup bulgar

1 tablespoon chopped fresh or 1 tsp dried rosemary

1 tablespoon chopped fresh or 1 tsp dried basil

1 tablespoon chopped fresh or 1 tsp dried parsley

1 teaspoon minced garlic

Melt butter in medium-size sauce pan over medium heat. Add the

scallions; cook 1 minute. Stir in the orzo; cook 4 minutes. Add

the stock and heat to boiling. Stir in bulgar and reduce heat.

Cook, covered, over low heat until bulgar is tender and all liquid

has been absorbed, 20-25 min. Turn off heat and let the pan stand,

covered for 10 min.

Stir in herbs and garlic, fluff with fork, serve immediately.

Note: Use chicken stock if serving with chicken or fish. Use beef

stock if serving with beef or lamb.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bulgar Wheat Pilaf

3 cups veggie stock or water

1 tablespoon Bragg’s Aminos or soy, optional

2 cups bulgar wheat

1 head celery, sliced

1 large onion, sliced

Bring water to boil, add veggies, simmer 5 minutes. Add bulgar

wheat, bring back to boil, cover and simmer 25 minutes, remove from

heat and let stand 5 mor more minutes.

Use as a side dish, alternative to rice.

Or add more veggies, such as mushrooms, peas, green beans, etc for

a one pot supper.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bulgar Wheat

1 cup water

1/2 pkg dry onion soup mix

1/2 c bulgur

8 mushrooms, sliced tthinly

2 scallions, sliced thinly

Bring water and water to boil. Add bulgur. Reduce heat to low and

simmer about 20 minutes, until the liquid is all absorbed.

Meanwhile, saute the mushrooms in a little butter or oil. When

bulgur is done, mix in the mushrooms and the scallions (the heat

of the bulgur will "cook" the scallions). Enjoy.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bulgur-chick Pea Pilaf

Serves : 4

1 c med.-grain bulgur

1 tsp sesame oil

1/2 tsp veg. oil

1 medium onion, chopped

1 clove garlic, minced

1 tsp ground cumin

10 1/2 oz can chickpeas, drained

1 c defatted beef stock or water

salt

freshly ground black pepper

Place bulgur in a med. bowl and cover with 1 c boiling water. Let

stand for 10 minutes to soften.

Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over

medium heat. Add onion, garlic and cumin and saute for about 5

minutes, or till the onion is soft but not brown. Stir in the

chickpeas. Add the bulgur and stock or water and mix well.Bring

to a boil, reduce heat to low, cover and simmer for abt 10 minutes

or till the liquid is absorbed. If the bulgur seems too wet, uncover

the pan and cook over med. heat until the liquid is absorbed. Fluff

with a fork, season with salt and pepper and serve hot.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bulgur with Celery and Sage

2 tsp olive oil

1 c med-grain bulgur

1 . onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1/2 tablespoon dried sage

1/2 tablespoon dried thyme

1/2 tablespoon dried majoram

1 3/4 c defatted beef stock or water

1 bay leaf

1 tablespoon chopped fresh parsley

salt and freshly ground black pepper

Heat oil in a heavy, med-saucepan over med. heat. Add bulgur, onion,

celery, garlic and herbs and saute for 5 – 8 mins, or till the

vegs. are softened.

Stir in stock or water and bay leaf. Bring to a boil, reduce heat

to low, cover and simmer for abt 15 mins, or till liquid is absorbed

and the bulgur is tender but still chewy. Remove bay leaf, stir in

parsley and season with salt and pepper,

Serves : 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Broad Beans and Spinach with Fennel

10 oz broad beans, shelled

10 oz spinach

4oz butter

1 onion, chopped

8 tablespoons chopped fennel (or dill, or 1 1/2 tsp dried)

1/2 tsp salt

Chop the spinach. Heat the butter in a pan, then add the onion

when the butter starts to foam. After 1 minute, add the broad

beans, one more minute, stirring, Then add the spinach and fennel,

3 more minutes of stirring. Add salt and 2 floz water, bring to

a simmer, close pan tightly and simmer gently for 15 minutes.

Serve with rice.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Boston Baked Beans

1 lb. great northern beans (2 1/2 cups), rinsed & picked over

1 chopped onion

14 oz can stewed tomatoes with juice

1/2 cup molasses

6 sun dried tomatoes (not oil packed), chopped

2 tsp. salt, or to taste

black pepper to taste

In a large bowl, cover beans with cold water; let soak overnight.

(Alternatively, in a large pot, ocver beans with water and bring

to a boil. Boil for 2 minutes. Remove from the heat and let stand

for 1 hour.)

Drain and rinse the beans; place in large pot with cover with fresh

water. Bring to a simmer and cook over low heat until almost

tender, about 45 minutes.

Meanwhile, preheat over to 300. Transfer beans and cooking liquid

to a 2 qt. casserole or bean pot. Add onions, stewed tomatoes,

molasses and sun dried tomatoes. Cover and bake for 2-3 hours, or

until the beans are very tender and the sauce has thickened. (add

more water as needed to keep the beans barely covered.) Season

with salt and pepper and serve.

Makes about 6 cups, serves 6

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BOSTON BAKED BEANS

1 pound pea or navy beans

2 tsp. dry mustard

pepper

1 tsp. salt

3 onions, quartered

1/4 cup brown sugar

1/4 cup molasses

2 T sweet pickle juice or 2 T vinegar with 1/8 tsp each cinnamon and cloves

1/4 pound salt pork

Pick over beans and wash. Cover with 3 cups of water and soak 8

hours or overnight. Then add 2 cups of water, mustard, 1/4 tsp.

pepper and next 5 ingredients. Boil, covered, about 1 hour or

until skins start to wrinkle. Start heating oven to 250 degrees

F. Cut salt pork into cubes and place beans over pork in beanpot.

Sprinkle with pepper and bake 6-8 hours or until tender. When

beans are two-thirds baked, add about 3/4 cup water or just enough

to cover. Uncover last half hour.

VARIATION: All of the cooking can be accomplished in an electric

cooker, for those who don’t want to leave an oven unattended all

day. This is how my mom generally does it.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Boiled Peanuts

4 cups unshelled raw peanuts

6 cups water

5 tsp salt

some pickled jalapeno peppers or crushed pepper flakes, to taste

Put everything in a pot and bring to a boil, cover, simmer until

peanuts are cooked, at least 45 minutes.

This can also be made in a crock pot; that’s how they’re made at

the convenience stores around here.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Boiled Peanuts

2 cups peanuts, raw and in the shell

4 cups water

1 1/2 teaspoons salt

Put the peanuts, in their shells, into a saucepan, add the water

and salt, and bring to a boil. Reduce the heat to a good simmer

and cook approximately 25 minutes. Time will vary depending upon

the size and freshness of the peanuts. When done, the kernel should

have swollen to fill the pod well and the taste of raw starch will

have been dissipated. The peanut will remain slightly chewy. Serve

hot still in the shell, or cold after draining.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Boiled Peanuts

4 pounds green peanuts, in shell

6 quarts water

6-10 tablespoons salt

Select and wash green peanuts (available June through August).

Place in a large kettle with water and salt. Cover, bring to a

boil and boil slowly for 1-1/2 to 2 hours. Water should be briny.

More water and salt may be added during cooking if necessary. Test

for doneness. Peanuts should be soft inside, but not mushy. Allow

to soak for 30 minutes. Drain.

Serves 6.

Peanuts may be frozen in plastic bags after cooling. To reheat,

place in salted water, bring to a boil, drain and enjoy!

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Chilean Black-Eyed Peas and Winter Squash

1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh

1 tablespoon cold-pressed veggie oil

2 pounds winter squash, peeled, seeded and diced

2 large onions, chopped

4 ears corn, kernals cut off cob

2 large tomatoes, sliced

1 small chile, minced

3 to 6 cloves garlic, minced

1 tablespoon paprika

1/2 teaspoon salt

1 teaspoon dried basil

1 tablespoon dried oregano

3 bay leaves

1/4 teaspoon whole peppercorns

1/2 teaspoon whole cumin seeds

1/2 teaspoon whole corriander seeds

1/4 to 1/2 teaspoon chile powder

Drain the soaked peas. Place them in a large saucepan, cover with

water and simmer for 20 minutes, should be about half cooked. Take

off heat.

Heat oil in large skillet and add squash, onions, corn, tomatoes,

chile, garlic, paprika and salt. Cook stirring for 10 minutes.

Add cooked veggies to the black eyed peas, add water to cover.

Add basil, oregano, bay leaves, peppercorns, cumin and corriander

seeds and chile powder. Cover and simmer for about 25 minutes,

taste and correct seasonings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Blackeyed Peas

1 pound Andouille or kielbasa sausage, sliced in half length wise and cut into

1/4 inch thick slices

1 cup chopped yellow onion

1/2 tsp. salt

1/4 tsp. cayenne

4 garlic cloves, peeled

5 sprigs fresh thyme

4 bay leaves

3 tsp. finely chopped fresh parsley

8 cups chicken stock

1 pound dried blackeyed peas, rinsed, soaked in water overnight then drained

1 Tbsp garlic, minced

Brown the sausage in a large saucepan over med. heat. Add the

onions, salt, cayenne, garlic cloves, thyme, bay leaves and parsley.

Cook, stirring until the onions are wilted, about 5 minutes. Add

the stock, peas and garlic. Bring the mixture to a boil then reduce

the heat to med.-low and simmer uncovered until the peas are tender,

about 1 1/2 hours. Remove bay leaves and serve. Makes 8-10 servings.

Kick it up a notch and garnish with Emeril’s seasoning.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Eyed Peas

dried black eyed peas

1 large whole onion

l tsp. of brown sugar

cubed salt pork

1 large onion sliced

freshly cracked black pepper

Around here we "have" to have blacked eyed peas for New Years Day,

otherwise, my mother-in-law insists we’ll all have bad luck. This

is probably one of the most traditional ways I’ve ever heard of

for cooking the peas. Wash and soak peas overnight. Place in a

large pot, together with a large whole onion, l tsp. of brown sugar

and simmer until tender. Fry up cubed salt pork until very crisp

and drain. Using the fat from the pork, add one large onion sliced,

and cook until lightly browned. When peas are ready to be served,

mix in the sauteed onion and sprinkle with the salt pork and freshly

cracked black pepper to taste.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

SPICY BLACK-EYED PEAS

16 oz bag dried black-eyed peas

5 cups water

2 tablespoons green onion, minced

1 tablespoon Creole seasoning

1 teaspoon dried parsley flakes

1 teaspoon garlic powder

1 teaspoon coarsely ground pepper

1 teaspoon chili powder

3 chicken-flavored bouillon cubes

Sort and wash peas; place in a large Dutch oven. Add water to

cover peas 2 inches; let soak overnight. Drain peas, and return

to Dutch oven. Add 5 cups water and remaining ingredients. Bring

to a boil; cover, reduce heat and simmer 1 hour or until tender,

stirring occasionally. This is excellent served over rice.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

SOUTHERN BLACK-EYED PEAS

1 lb. dried black-eyed peas

2 qt. water

1 onion, chopped

1/4 green pepper, chopped

1 rib celery, chopped

ham bone, salt pork or several

bacon slices

Wash the peas; soak several hours in cold water. Drain peas and

add at least 2 quarts of water. Add onions, green pepper, celery

and ham, salt pork or bacon. Season to taste with salt and pepper.

Cook about 2 hours or until peas are tender enough to mash easily.

Add water as needed while cooking.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BLACK-EYED PEAS

1 pound black-eyed peas (overnight soak optional)

6 strips bacon or 1 lb smoked sausage, sliced and browned

2 fresh jalapenos, seeded and diced

1 medium onion, chopped

1 bell pepper, chopped

2 ribs celery, chopped

2 quarts water

Creole seasoning blend to taste

Salt and black pepper to taste

Bring the peas to a boil, reduce heat, add all other ingredients

and cook over low heat, uncovered, for one hour until beans are

tender and creamy. Serve over hot, long-grain white rice and add

Tabasco to taste.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans and Rice

2 tsp. oil

1/2 cup red onion chopped

1/2 cup orange juice

1/4 cup lime juice

1/4 Tbsp cilantro

1/2 tsp. ground red pepper

1 red bell pepper chopped about 1 cup

1 papaya peeled seeded and diced

2 clove garlic chopped

4 cup black beans cooked, rinsed and drained

5 cup cooked rice

Heat oil in skillet over medium heat. All ingredients except beans

and rice, papaya and cilantro. Cook for 5 minutes, stirring

occasionally, until the bell pepper and onions are cooked. Add

papaya and cilantro. Cook for 1 minute. Stir in beans. Cook for

about 5 minutes or until hot. Serve over the rice.

Category: Bean Cereals Recipes