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Recipe ingredients and directions:

Low-Fat Black Beans and Rice

1 small onion, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1/4 cup vegetable broth

1/8 teaspoon pepper

1/8 teaspoon oregano

1 bay leaf

16 ounce can black beans

1 teaspoon sugar

2 1/2 cups water

1 cup rice

1 teaspoon vinegar

1 teaspoon white wine

In large saucepan over high heat, saute onion, green pepper and

garlic in broth for 5 minutes. Add pepper, oregano, bay leaf, black

beans, sugar and water to onion mixture. Heat water to boiling and

add rice. Reduce heat to low. Simmer for 30 minutes; stirring

occasionally. Add vinegar and wine; stir to mix. Cook for 2 minutes

longer. 8. Serve hot. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans and Yellow Rice

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green pepper

1 15oz can black beans, drained

14 1/2oz can whole tomatoes, undrained and chopped

1 teaspoon sugar

3/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/8 teaspoon salt

1/8 teaspoon hot sauce

1/3 cup rice

1/4 teaspoon ground turmeric

Coat a medium saucepan with cooking spray, and place over medium-high

heat until hot. Add onion, celery and green pepper; cook, stirring

constantly, until tender. Stir in drained beans and next 7 ingredients;

bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or

until thickened, stirring frequently; set aside. Combine water,

rice, and turmeric in a saucepan; bring to a boil. Cover, reduce

heat, and simmer 20 minutes. Remove rice from heat; let stand 5

minutes or until liquid is absorbed. Serve black bean mixture over

rice. Serves 2.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Rice with Black Beans & Corn

1 cup water

1/2 cup uncooked long-grain rice

4 plum tomatoes, chopped

1 (15-ounce) can black beans, rinsed and drained

1 (10-ounce) package frozen whole kernel corn, thawed

4 green onions, chopped

1/2 cup chopped fresh cilantro

1/4 cup lime juice

1 teaspoon salt

1/4 teaspoon pepper

Bring 1 cup water to a boil in a large saucepan; stir in rice.

Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed

and rice is tender. Add tomato and remaining ingredients. Cook over

medium heat, stirring constantly, until heated. Makes 8 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans and Brown Rice

1 cup brown rice, uncooked

1.5 cup water (or as directed on rice package)

pinch salt, if desired

1-15-oz can black beans (cooked)

dash-1/8 tsp black pepper

1/8-1/4 tsp ground oregano

1/8-1/4 tsp ground cumin

1 oz low-fat mozzarella cheese, grated

1 large or 2 small ripe tomatoes, chopped

1 green onion, minced

2-4 sprigs fresh cilantro

Cook rice as directed on package. If no directions, rinse rice

thoroughly, place in small pan with water and salt (optional).

Heat on high until boiling, then reduce heat to simmer, cover, and

cook for 40 minutes. Turn heat off, let rice sit for 5 minutes,

remove cover and fluff with a fork.

Empty black beans into microwaveable bowl. Stir in spices (start

with the smaller amounts, then increase to taste). Bring beans to

simmer in microwave. While rice cooks, let sit to blend flavors.

Wash and chop tomatoes, mince onion. Wash cilantro, strip leaves

off, tear/crush the leaves and add them to the tomato and onion.

Mix. While rice cooks, let sit to blend flavors.

Grate cheese.

(At this point, everything may be placed in the refrigerator for

later reheating, if desired.)

Divide rice in half, and spread each half onto a medium-sized plate.

Divide beans in half, and spread each half over the rice. If rice

and beans are cold (e.g., were in the ‘fridge), heat in microwave

before adding cheese. Sprinkle half of the grated cheese over

each plate, return plate to microwave briefly (15-20 seconds) to

melt the cheese.

Top with salsa immediately before eating.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans and Rice

1 cup dried black beans

water

2 dried bay leaves

2 cloves garlic, chopped

1/2 teaspoon Cajun seasoning

1/4 to 1/2 teaspoon red pepper flakes

1/4 to 1/2 teaspoon chili powder

1/4 teaspoon liquid smoke

Hot cooked rice

Sort and discard broken beans; rinse well. Cover with an inch of

water and soak for 2 hours or overnight. Drain and rinse beans,

place in a crockery cooker or saucepan; add water to cover. Add

bay leaves, garlic, Cajun seasoning, red pepper, chili powder, and

liquid smoke. Simmer 4 hours or until beans are soft. Serve over

hot rice. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans and Rice

1 onion, chopped

fresh garlic, minced

1 1/2 – 2 cups black beans, cooked and drained

2-3 fresh tomatoes, chopped

8-oz can tomato sauce

1/2 cup water

Chili powder or fresh chilis to taste

1 bay leaf

1 cup fresh or frozen corn

Saute onion until tender in olive oil. Add garlic and saute a

minute more. Add remaining ingredients except for corn. Simmer

for 20 minutes until flavors blend. Add corn and cook for another

5-10 minutes. Serve over rice, and if not vegan, top with a strong

cheese, like a sharp cheddar. Good with fresh tortillas on the

side.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Spicy Black Beans and Rice

8 Servings

1 pound black beans

4 large garlic cloves, minced

1 bay leaf

2 teaspoons dried oregano

1 chipotle chile, (optional)

1 teaspoon ground cumin

3 cups chopped onion

2 red or green bell peppers, chopped

1/2 teaspoon red pepper flakes

2 tablespoons chili powder

28 oz can tomatoes, drained and chopped

1/3 cup cilantro, finely chopped

red wine vinegar

In a kettle combine beans, garlic, bay leaf, oregano, onion, 1/2

of the bell peppers, spices (if you use the chipotle, eliminate

the red pepper flakes) and 8 cup chicken or beef broth. Simmer for

1 hour, or until beans are barely tender. Stir in tomatoes and

remainder of the bell pepper and simmer, uncovered 1/2 hour longer,

or until very thick. Stir in cilantro and vinegar. Serve over rice

and garnish with onion and low fat sour cream.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans and Corn Combo

1 T plus 1 t. vegetable oil

1 cup chopped onions

1 cup diced carrots

1 cup chopped celery

2 cloves garlic;minced

1/4 t dried thyme

1/2 t dried oregano

1 cup water

1 packet instant vegetable flavored broth

1 t Worcestershire sauce

1 10 oz pkg frozen corn, thawed

12 oz cooked black beans

Heat oil in large, non stick skillet over medium heat. Add onion,

carrots, celery and garlic. Cook until vegetables are tender,

adding small amounts of water, as necessary to prevent drying.

Reduce heat to low. Add remaining ingredients, cover and cook until

heated through, stirring occasionally. Serves 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Low-Fat Cumin-Spiced Black Beans (high fiber)

1 teaspoon olive oil

1 onion, chopped

1 sweet red pepper, chopped

2 cloves garlic, minced

1 can (15 oz.) black beans, rinsed and drained

1 can (15 oz.) low-sodium corn, drained

1/2 cup reduced-fat chicken broth

2 Tablespoon fresh lemon juice

1 teaspoon ground cumin

Cilantro sprigs (garnish)

In a nonstick skillet, heat oil, then add onions, peppers and

garlic. Cook, stirring often, until tender, about 5 minutes.

Add beans, corn, broth, juice and cumin (Cumin should be in the

spice section of your supermarket, where you find salt and pepper).

Cook, stirring often, until liquid is reduced by half, 8 to 10

minutes. Garnish with cilantro. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans With Saffron Rice (Vegetarian)

2 cups black beans

4 cups water

1 onion, halved

3 bay leaves

6 garlic cloves

2 cups rice

1/3 teaspoon saffron

6 tomatoes, seeded and chopped

2 cups onions, chopped

6 tablespoons olive oil

2 tablespoons wine vinegar

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

4 tablespoons fresh basil or parsley

black pepper

Rinse and sort the beans. Put into a large, heavy pot with lid.

Cover with the 4 cups water. Bring to a boil, cover, and remove

from heat. Let stand for 2 hours.

Add the halved onions, bay leaves and garlic to beans. Place over

low heat and cook, covered, until beans are tender; about 1-1/2 to

2 hours. Check water and add more if needed while cooking.

Remove and discard the onion, bay leaves and garlic cloves. Keep

beans warm.

Prepare the garnish about 1 hour before serving. Place the tomatoes

and onion into a serving bowl. Add the olive oil, vinegar, cumin,

cayenne, parsley or basil and black pepper to taste. Toss to blend.

Bring 4 cups water to boiling in a heavy saucepan with tight fitting

lid. Add the rice and saffron threads (do not use too much saffron).

Stir well, cover, reduce heat and simmer for 20 minutes or until

the rice has absorbed all the water.

To serve, place the rice, black beans, and the garnish into separate

bowls. Guests can serve themselves by placing a serving of rice,

topping with the beans and lastly with the garnish on their plates.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

lack Beans

1 lb black beans, rinsed

2 lg onion, coarsely chopped

3 green bell peppers, coarsely chopped

1 c olive oil

6 oz tomato paste

2 garlic cloves, minced

1 T salt

1/2 ts pepper

1 ts oregano

1 ts sugar

2 T vinegar, white

Soak beans in water to cover–overnight. In same water bring to

boil, lower heat, and cook beans slowly till tender, adding more

water if needed. Drain and reserve liquid. Set aside. Saute onions

and green peppers in olive oil until tender. Cool slightly and

puree in a blender. Combine with tomato paste, garlic, salt, pepper

and oregano. Cook while stirring for 5 minutes. Add beans and

cook for 10 minutes more, adding reserved liquid to thin to slightly

syrupy consistency. Blend in sugar and vinegar and adjust seasonings.

Cool and refrigerate. Reheat gently, adjusting seasonings, and

serve with pork or beef roast.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans

1 pound black beans, dried

6 cups chicken stock

4 tablespoons olive oil

1 cup yellow onion, minced

1 plum tomatoes, chopped

1/2 cup green bell pepper, minced

1/4 cup cilantro, chopped

1 tablespoon balsamic vinegar

1 tablespoon sugar

2 teaspoons soy sauce

1 1/2 teaspoons oregano

1/8 teaspoon lemon pepper seasoning

1 clove garlic, minced

1/4 pound ham, in 1/2" pieces

salt

sour cream

cilantro sprigs

Soak the beans overnight in cold water. Drain. Place the beans in

a large, heavy pot, cover with water and simmer for four hours,

adding some stock to cover the beans as the liquid is reduced.

Meanwhile, heat the oil in a skillet over medium high heat. Saute

the onion until golden, then add the remaining ingredients except

the ham, salt and garnishes. Simmer for three minutes, stirring.

Stir the ham and the contents of the skillet into the beans. Simmer,

covered, for two hours, stirring and adding more stock to cover

the beans as necessary. Season with salt and serve with sour cream

and sprigs of cilantro.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Beans

1 lb. black beans

1 medium to large onion

1 medium green pepper

3 cloves garlic

1 tsp oregano

2 tsp salt

pepper to taste

1 tsp sugar

1 tsp vinegar

1/2 cup olive oil

2 bay leaves

12 green olives

Procedure to soften beans: Look through beans and discard any

rocks and ugly beans.

Using a pressure cooker (best method) – put the beans in the pot

(spread them on the bottom) and add enough water to have 2 fingers

of water over the beans. Add a big slice of the green pepper.

Cover and cook for 20 minutes (this is 20 minutes after the pressure

cap starts rocking)

Without pressure cooker – The night before, put beans in a pot and

cover with water just as in the pressure cooker method. Let sit

overnight. Add a big slice of green pepper and boil covered for

about 2 hours until softened.

After beans are softened: Sautee chopped onions, crushed garlic,

chopped peppers in olive oil. Add the sauteed mixture, pepper,

oregano, bay leaves and salt to beans.

Cover (if you’re using pressure cooker don’t cook in pressure, just

cover the pot without tightening the cover like a normal pot) and

boil at low to medium heat for 1/2 hour. Don’t let it full boil,

it has to be inbetween simmering and boiling.

Add the olives and cook for 15 to 30 minutes more uncovered, until

it reaches the consistency you want. Some people like the water to

thicken more than others, but keep in mind that it will always

thicken more after cooked and settled.

A couple minutes before they are done, add sugar, vinegar and more

salt if desired. Cook for a couple more minutes. You will have to

taste for salt as you cook them, but for 1lb., 2 tsp should be

enough.

If you want to double the recipe, you don’t need to double the

olive oil, just add enough to be able to sautee the ingredients.

You also don’t need to double the olives. You will probably need

more than double the salt. And for each lb. of beans you need 2

fingers of water over the beans (so 4 fingers for 2 lbs.).

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Black Bean Skillet

1 Tbsp olive oil or a spray of Pam on non-stick skillet

1 small to medium onion

1 medium green bell pepper

1 large carrot

2-3 cloves garlic, minced or pressed

2 chopped pickled jalapenos

15-oz can black beans, drained (and rinsed if desired)

1/2 tsp dried marjoram

2-3 tsp ground coriander

1/2 cup grated cheddar cheese (sharp preferred)

Heat oven to 350 degrees. Chop onion, pepper, carrot. Put in hot

oven-safe skillet with oil, garlic and jalapeno. Cook 3-5 minutes

or until carrots begin to soften. Add marjarom, coriander and

black beans; stir.

Place skillet in oven for 10 minutes. Remove from oven; top with

cheese. Replace in oven for 5 minutes or until cheese is melted.

Serve with soft flour or corn tortillas.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BLACK BEAN FLAN

1/2 small red onion, very finely diced

1/2 small bunch flatleaf parsley, leaves only, coarsely chopped

2 plum tomatoes, coarsely chopped

1 teaspoon salt and 1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 tablespoons cider vinegar

1 teaspoon soy sauce

1 1/2 cups cooked black beans

2 large eggs

1 large egg yolk

1 cup milk

1 teaspoon salt and 1/2 teaspoon freshly ground black pepper

3 dashes of Tabasco sauce

3 tablespoons unsalted butter, melted

5-ounce log of goat cheese

1/2 bunch watercress, tough stems removed, for garnish

Combine all the ingredients for the salsa in a small glass bowl

and toss together well. Cover and refrigerate for up to 2 hours.

Preheat the oven to 350 degrees. In a food processor, pulse 1 cup

of the black bean until pureed, scraping down the bowl as necessary.

In a medium mixing bowl, combine the pureed beans with the whole

eggs, yolk, milk, salt, pepper, and Tabasco. Mix together well

until only lumps of bean skin are showing. Add the remaining 1/2

cup of whole cooked beans and mix together gently until evenly

blended. Brush 6 (1/2 cup) ramekins with the melted butter. Pour

very hot water to a depth of 1 inch in a roasting pan large enough

to hold all the ramekins. Place the dishes in the roasting pan and

fill them with the flan mixture, making sure to add an equal amount

of whole beans to each cup. Bake for 35 minutes, or until firm in

the center. Remove from the oven and let cool to room temperature.

Using a length of fishing line or heavy sewing thread held taughtly

between two hands, slice the goat cheese into 6 equal disks and

set aside at room temperature. When ready to serve, preheat a

broiler to medium high heat. Run a small knife carefully around

the top outside edge of each flan and place the ramekins on a baking

sheet which will fit under the broiler. Turn the ra mekins over

and tap the bottom side of each ramekin to release the flans.

Shake them out onto the baking sheet and place a disk of goat cheese

on top of each. Place the baking sheet under the broiler and toast

until the goat cheese begins to bubble. With a flatended metal

spatula, transfer a flan to each dinner plate and top with a spoonful

of the salsa. Place a few sprigs of watercress around the base of

each flan and serve immediately.

Yield: 6 servings

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Beer Baked Beans

1 lb Jacobs Cattle Beans

1 lb lean salt pork

1 large onion, chopped

1 tsp salt

1 tsp dry mustard

1/3 cup brown sugar

1/4 cup molasses

1/2 tsp fresh ground pepper

1/3 cup honey

12 oz beer

Cover beans with water and soak overnight, drain. Add salt pork

to beans and cover with enough water to boil. Boil beans till skin

splits. Drain, remove salt pork and cut into 2-inch cubes and

score them. Mix all the other ingredients together and add to

beans. Place in bean pot and add enough water to cover beans.

Add the salt pork. Cover and bake 5 to 7 hours in 325 degree oven.

Remove cover and cook 1/2 hour more.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Beans – Stewed Tomatoes and Brown Sugar

1 Lb Navy beans, soaked overnight

1 onion, diced

2 1/2 cup stewed tomatoes

1 1/2 cup brown sugar, loosely packed

1/4 Lb salt pork, streaked with lean

Drain beans, place in saucepan, cover with fresh water, and parboil

with onions until beans are tender but still firm, about 1 hr.

Drain, reserving liquid. Add stewed tomatoes and sugar to beans.

Put in a covered, ungreased casserole or bean pot. Slice salt pork

1/3 inch thick and place in strips over beans. Bake in a preheated

325 F oven for 4 hrs, turning salt pork over occasionally. As

moisture evaporates, add enough reserved liquid to the pot to cover

beans and prevent them from drying out. Then uncover and raise the

oven temperature to 375 F to brown the salt pork on both sides. If

necessary, add more liquid. Cook for at least another hour, or

longer, depending upon texture of the beans.

Yield: 6 to 8 servings

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Carribean Red Beans and Rice

1 diced onion, chopped

3 cloves garlic, chopped

1/4 – 1/2 tsp nutmeg

1/4 – 1/2 tsp cinnamon

1/2 – 1 tsp cloves

salt

black or cayenne pepper to taste

1 can kidney beans, drained

1 can (14 oz) tomatoes, chopped

1 cup rice

Saute onions and garlic in a little olive oil until onions are

translucent. Add nutmeg, cinnamon, cloves, salt and pepper.

Put beans in pan, saute around a little bit. Put tomatoes in and

saute around a little bit too.

Add rice and the appropriate amount of liquid, using the reseved

kidney bean and tomato juice for some of it, and topping up with

water.

Cover the pan, let simmer until the rice is cooked.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

talian Rice and Beans

Add 1 tablespoon olive oil and 1/2 clove garlic to 15 ounce can

tomato sauce. Add a pinch of salt and a pinch of sweet basil.

Cook tomato sauce for 1/2 hour.

Add 1 can (15-19 oz) cannellini beans to sauce. (White kidney

beans) Cook on low heat for 15 minutes.

Add cooked rice or pasta to the sauce. If you use pasta, get small

sea shells.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Caribbean Rice & Beans

1 1/2 tsp olive oil

1 large pimiento or roasted red pepper cut in short, thin strips

1/2 green pepper cut in short, thin strips

2 cloves garlic finely chopped

2-16 oz cans black beans, drained and rinsed

2 tablespoons white vinegar

5-10 dashes hot pepper sauce

3 c cooked white rice (1 cup raw)

3 T finely chopped fresh cilantro

salt and pepper to taste

Saute pimiento, green pepper and garlic in oil in large saute pan

2 min. Add black beans, vinegar and hot pepper sauce. When hot,

reduce heat to low, cover and simmer 5 min. Stir in rice and

cilantro. Taste and adjust seasonings. Serve with additional hot

pepper sauce.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Western Beans & Rice

1 c long-grain rice, uncooked

1/2 tsp olive oil

1 c onions, chopped

1 c celery, sliced

1 clove garlic, minced

15 oz pinto beans, drained and washed

8 oz no-salt-added tomato sauce

1/2 c water

1 tbsp ketchup

1 tsp chili powder

1/4 tsp hot pepper sauce

Prepare rice according to package directions. In a skillet, heat

oil over medium heat. Add onions, and celery. Cook and stir until

crisp-tender. Add garlic, pinto beans, tomato sauce, water, ketchup,

chili powder, and hot pepper sauce. Heat thoroughly, stirring

occasionally. Serve over hot rice.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Easy Beans and Rice

2 cans black beans

1/2 cup onion

1 strip bacon

4 heaping tablespoons of prepared picante sauce

2 cloves of garlic

salt and pepper to taste

Saute the onions in oil or non-stick spray until slightly translucent.

Cut the bacon strip into about 1 inch pieces. Add the garlic and

bacon to the onions and saute until the bacon is somewhat cooked

but still limp. Stir in the cans of beans.

Stir in about 4 heaping tablespoons of picante sauce (add more if

you like). Let this simmer for about ten minutes. Keep covered

and stir ocassionally. You may want to try to mash up some of the

beans with the spoon. This mixture should ultimately be slightly

soupy. Serve over Rice in a bowl.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

ISLAND-STYLE RICE AND BEANS

Serves 4

2 t olive oil

1 small yellow onion, chopped

1 small green bell pepper, chopped

2 cloves garlic, minced

1 c long grain white rice

1 t ground cumin

2 c cooked black beans or 1 can (15oz) black beans, rinsed and drained

16 oz can whole tomatoes, undrained

3/4 c water

1/4 t hot pepper sauce

Preheat oven to 350. In a lg. nonstick skillet, heat oil over

medium heat. Add onion, bell pepper, and garlic; saute until

golden, about 10 minutes. Add rice and cumin; cook, stirring, for

1 minute. Stir in beans, tomatoes with liquid, water and hot pepper

sauce; break up the tomatoes with a spoon.

Increase the heat to HIGH and bring to a boil. Transfer rice

mixture to a lg. baking dish. Cover and bake until liquid is

absorbed and rice is tender, about 25 minutes. Remove dish from

oven. Place in a serving dish and serve.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Pinto Bean & Rice Stew

4 cups water

1 cup dried pinto beans, washed

2 cloves garlic, minced

1 medium onion, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

2 teaspoons fresh parsley, chopped

1 tablespoon fresh epazote, chopped or 1 teaspoon dried

2 medium tomatoes, diced

1 teaspoon salt

3 cups cooked white rice

In a large pot, bring water, beans garlic, and onion to a boil.

Reduce heat, and simmer for 45 minutes to 1 hour, or until beans

are soft. Add chili powder, cumin, parsley, epazote, tomatoes, and

salt, and cook over medium low heat for 15 minutes. Stir in rice

and serve. Makes 4 servings.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Beans & Barley

1 onion, chopped

1 carrot, chopped

1 cup white beans, uncooked

1/2 teaspoon prepared mustard

1/2 cup split peas, dried

1/4 cup pearl barley

1/2 cup mushrooms, chopped

1 cup pinto beans, uncooked

4 cups vegetable bouillon or broth

2 tablespoons parsely, minced

1/4 cup lentils, dried

Soak white beans and pinto beans overnight. Saute onion, mushrooms,

and carrots in 1 tablespoon of vegetable broth until tender. Add to

sauteed vegetables drained beans, vegetable bouillon, mustard and

parsley. Bring to boil. Reduce heat, cover and simmer 45 minutes.

Add split peas. lentils and barley. Cover and simmer another hour

until all the beans are tender. Or, combine all ingredients in a big

slow cooker on low for 12-14 hours.

Serves 4

Category: Bean Cereals Recipes

Recipe ingredients and directions:

BEAN POT

1 pkg. small white beans

1 carrot, chopped

1 stalk celery, chopped

1 sm. onion, chopped

Ham hock with lots of lean ham left on it

dash oregano

dash garlic

dash salt

dash ginger

dash Accent

1 bay leaf

Salt and pepper to taste

Cover beans with 1 quart water; bring to boil. Add remaining

ingredients. Reduce heat and simmer. Cook slowly until done. Check

to be sure there is plenty of water. Can be cooked in crock pot.

When done, soup should be very thick.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

White Bean & Garlic Puree

250 g cannellini beans, soaked overnight

2 bay leaves

fresh rosemary

4-6 whole heads garlic (heads, not cloves)

1 cup extra virgin olive oil

freshly ground black pepper

salt

Drain beans and cover with fresh water. Simmer with bay and branch

of rosemary until tender.

Meanwhile, peel the skin from the heads of garlic without letting

them come apart. Brush the surface of each with olive oil and wrap

in foil. Bake at 180C until soft, about 40 minutes. Allow to cool

slightly, then cut the tops off the heads and squeeze out the

garlic.

Drain the beans but reserve some of the cooking water. Puree beans

with garlic, additional chopped rosemary, olive oil and seasoning.

If too thick, thin with a little of the cooking liquid.

Serve hot or cold with crusty bread.

Category: Bean Cereals Recipes

Recipe ingredients and directions:

Bean and Egg au Gratin

Metric American

500g/1 lb shelled broad beans 1 lb shelled lima beans

salt salt

3 hard-boiled eggs, sliced 3 hard-boiled eggs, sliced

50g/2oz butter 1/4 cup butter

40g/1 1/2 oz wholewheat flour 6 tablespoons wholewheat flour

450ml/3/4 pint milk 2 cups milk

freshly ground black pepper freshly ground black pepper

2 tablespoons fresh breadcrumbs 2 tablespoons fresh breadcrumbs

50g/2oz cheddar cheese, grated 1/2 cup grated cheddar cheese

Cook the beans in boiling salted water until just tender; drain.

Place half the beans in a greased ovenproof dish and place the eggs

on top. Cover with the remaining beans.

Melt 40g/1 1/2oz/3 tablespoons of the butter in a pan, stir in the

flour and cook gently, stiring, to make a roux. Remove from the

heat and gradually add the milk, stirring. Return to the heat and

bring to a boil. Cook, stirring, until thickened. Season to taste

with salt and pepper.

Pour the sauce over the beans and sprinkle on the breadcrumbs and

cheese. Dot with the remaining butter, place in a preheated hot

oven (220C/435F) and cook for 15 minutes until golden brown.

Category: Bean Cereals Recipes