Can we start a thread of favorite recipes using beans? :o)
- Thread starter pat-nocal
- Start date
I'll start. Rec: Black Bean Soup with Cumin, Cilantro and Lime
Black Bean Soup with Cumin, Cilantro and Lime
6 tablespoons olive oil
3 medium-large onions, chopped
2 carrots, chopped
1 celery rib, chopped
12 garlic cloves, chopped
2 tbsp ground cumin
1/4 tsp dried Mexican oregano
1 bay leaf
4 oz can diced green chilis
7 15- to 16-ounce cans black beans, drained
3 15-ounce cans diced tomatoes in juice
4-1/2 cups low-salt chicken broth
1/2 cup chopped fresh cilantro
2 green onions, chopped
juice of 2 small limes
salt and freshly ground pepper
Optional topping: crumbled feta cheese, shredded pepper jack or other shredded cheese
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, celery and garlic; sauté until vegetables begin to soften, about 8 minutes. Mix in cumin, oregano, bay leaf and diced chilis. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Stir in cilantro, green onion, and lime juice. Use immersion blender in soup pot and puree soup until smooth, or transfer in batches of about 3 cups to blender and puree. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. If desired, sprinkle feta or other cheese on top before serving.
Yield: about 12-14 servings
Pat’s notes: Delicious
adapted heavily (and doubled) from http://www.epicurious.com/recipes/food/views/109772
Black Bean Soup with Cumin, Cilantro and Lime
6 tablespoons olive oil
3 medium-large onions, chopped
2 carrots, chopped
1 celery rib, chopped
12 garlic cloves, chopped
2 tbsp ground cumin
1/4 tsp dried Mexican oregano
1 bay leaf
4 oz can diced green chilis
7 15- to 16-ounce cans black beans, drained
3 15-ounce cans diced tomatoes in juice
4-1/2 cups low-salt chicken broth
1/2 cup chopped fresh cilantro
2 green onions, chopped
juice of 2 small limes
salt and freshly ground pepper
Optional topping: crumbled feta cheese, shredded pepper jack or other shredded cheese
Heat oil in heavy large pot over medium-high heat. Add onion, carrot, celery and garlic; sauté until vegetables begin to soften, about 8 minutes. Mix in cumin, oregano, bay leaf and diced chilis. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Stir in cilantro, green onion, and lime juice. Use immersion blender in soup pot and puree soup until smooth, or transfer in batches of about 3 cups to blender and puree. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt and pepper. Ladle soup into bowls. If desired, sprinkle feta or other cheese on top before serving.
Yield: about 12-14 servings
Pat’s notes: Delicious
adapted heavily (and doubled) from http://www.epicurious.com/recipes/food/views/109772
My favourite baked bean recipe...
The combination of bacon, sugar and vinegar makes a great flavour, in my opinion.
BEAN CASSEROLE
14oz can pork and beans
14 oz can kidney beans (I use black beans)
½ to ¾ bag frozen lima beans
10 oz can mushrooms, pieces and stems, drained
bacon slices – ½ pound
¼ cup vinegar
2 medium onions, chopped *
1 cup brown sugar
In a 2 quart casserole dish, combine the various beans and mushrooms. In a skillet fry bacon until crisp. Remove and crumble. Reserve 2 tablespoons of drippings. In the reserved drippings sauté onions. Return bacon to skillet along with vinegar and brown sugar. Cook slowly until thickened ( 3 – 5 minutes) . Pour over bean mixture. Combine well.
Bake 325 for l ½ hours.
May be made a day ahead.
Serves 8 - 10
*Note – I don’t use as much onions – personal choice
The combination of bacon, sugar and vinegar makes a great flavour, in my opinion.
BEAN CASSEROLE
14oz can pork and beans
14 oz can kidney beans (I use black beans)
½ to ¾ bag frozen lima beans
10 oz can mushrooms, pieces and stems, drained
bacon slices – ½ pound
¼ cup vinegar
2 medium onions, chopped *
1 cup brown sugar
In a 2 quart casserole dish, combine the various beans and mushrooms. In a skillet fry bacon until crisp. Remove and crumble. Reserve 2 tablespoons of drippings. In the reserved drippings sauté onions. Return bacon to skillet along with vinegar and brown sugar. Cook slowly until thickened ( 3 – 5 minutes) . Pour over bean mixture. Combine well.
Bake 325 for l ½ hours.
May be made a day ahead.
Serves 8 - 10
*Note – I don’t use as much onions – personal choice
Rec: Slow-Cooker Cassoulet
SLOW-COOKER CASSOULET
1 chicken fryer, cut up about 4 lbs
flour to dredge chicken in
½ lb bacon, cut in pieces
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped
2 small bay leaves
1 tsp dry thyme
1/2 tsp pepper
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach, thawed and squeezed dry
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)
Cook bacon in a pan on the stove. Remove and set aside. Dredge chicken and brown in the bacon drippings with onions and garlic. Drain.
Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, and pepper. Add spinach. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes.
Note: can cook in big pot on top of stove- simmer for two hours covered OR bake at 350 degrees for 1-1/2 hours covered in the oven.
SLOW-COOKER CASSOULET
1 chicken fryer, cut up about 4 lbs
flour to dredge chicken in
½ lb bacon, cut in pieces
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped
2 small bay leaves
1 tsp dry thyme
1/2 tsp pepper
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach, thawed and squeezed dry
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)
Cook bacon in a pan on the stove. Remove and set aside. Dredge chicken and brown in the bacon drippings with onions and garlic. Drain.
Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, and pepper. Add spinach. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes.
Note: can cook in big pot on top of stove- simmer for two hours covered OR bake at 350 degrees for 1-1/2 hours covered in the oven.
Rec: Cathy Z's Zippy Bean Salad
CATHY Z'S ZIPPY BEAN SALAD
1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) small pitted black olives, drained
1 chopped green pepper
1 chopped medium onion
2 chopped stalks celery
1 T fresh oregano or 1 tsp dry
1 T fresh basil or 1 tsp dry
2 tsp pepper
2 C medium hot picante sauce or salsa
1/2 C raspberry or red wine vinegar
1 C vegetable oil
1 T dijon mustard
Mix beans, olives, green pepper, onion, celery and herbs.
In a separate bowl mix vinegar, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours.
CATHY Z'S ZIPPY BEAN SALAD
1 can (15 oz) kidney beans, drained
1 can (15 oz) garbanzo beans, drained
1 can (15 oz) small pitted black olives, drained
1 chopped green pepper
1 chopped medium onion
2 chopped stalks celery
1 T fresh oregano or 1 tsp dry
1 T fresh basil or 1 tsp dry
2 tsp pepper
2 C medium hot picante sauce or salsa
1/2 C raspberry or red wine vinegar
1 C vegetable oil
1 T dijon mustard
Mix beans, olives, green pepper, onion, celery and herbs.
In a separate bowl mix vinegar, mustard and picante sauce. Whisk in oil a little at a time. Pour over bean mix and refrigerate at least 4 hours.
Lima Beans and Pears
This thread reminded me of this recipe that I haven't made in years. I found it in an old cookbook. It's different and surprisingly good!
Lima Beans and Pears
3 cans (15 oz. each) cooked dry yellow butter beans, drained
1/2 cup butter
1 1/4 cups brown sugar, firmly packed
1 large can (29 oz.) pear halves, reserve syrup
1 tbs. vinegar
In casserole, layer in this order:
First layer: 1 can drained lima beans; 3 tbs. butter, cut in pieces, dotted around; 1/2 cup brown sugar; 2 pear halves diced.
Second layer: 1 can drained lima beans; 3 tbs. butter, cut in pieces, dotted around; 1/2 cup brown sugar; 1 1/2 pear halves, diced.
Third layer: 1 can drained lima beans; 2 tbs. butter, cut in pieces, dotted around; 1/4 c. brown sugar; 1 1/2 pear halves, diced.
Line baking sheet with foil (to catch drippings). Place casserole on foil and add:
1 cup reserved juice
1 tbs. vinegar
Pour juice and vinegar carefully in casserole. Bake slowly - 325 degree oven for 3 1/2 hours. You may stir when the juice level has gone down.
Serves 6
Use 2 quart casserole (wide and deep)
Note: I hope you will try this casserole. It will surprise you that beans can taste so sweet.
Source:
Cooking with Confidence by Marcia Bass
This thread reminded me of this recipe that I haven't made in years. I found it in an old cookbook. It's different and surprisingly good!
Lima Beans and Pears
3 cans (15 oz. each) cooked dry yellow butter beans, drained
1/2 cup butter
1 1/4 cups brown sugar, firmly packed
1 large can (29 oz.) pear halves, reserve syrup
1 tbs. vinegar
In casserole, layer in this order:
First layer: 1 can drained lima beans; 3 tbs. butter, cut in pieces, dotted around; 1/2 cup brown sugar; 2 pear halves diced.
Second layer: 1 can drained lima beans; 3 tbs. butter, cut in pieces, dotted around; 1/2 cup brown sugar; 1 1/2 pear halves, diced.
Third layer: 1 can drained lima beans; 2 tbs. butter, cut in pieces, dotted around; 1/4 c. brown sugar; 1 1/2 pear halves, diced.
Line baking sheet with foil (to catch drippings). Place casserole on foil and add:
1 cup reserved juice
1 tbs. vinegar
Pour juice and vinegar carefully in casserole. Bake slowly - 325 degree oven for 3 1/2 hours. You may stir when the juice level has gone down.
Serves 6
Use 2 quart casserole (wide and deep)
Note: I hope you will try this casserole. It will surprise you that beans can taste so sweet.
Source:
Cooking with Confidence by Marcia Bass
My 3: White Beans, White Beans with Tomatoes and Pasta Fagiole
* Exported from MasterCook *
White Beans a la Matt
2 tablespoons olive oil
2 whole cloves garlic -- peeled
1/4 teaspoon red pepper flakes
1/2 cup chopped onion
1 can white beans -- undrained
1/4 teaspoon oregano -- heaping
1/4 teaspoon basil -- heaping
salt and pepper -- to taste
fresh parsley -- chopped
Heat garlic and red pepper flakes slowly in olive oil until garlic is soft.
Saute onion in infused oil until soft. Add beans and remaining ingredients. Stir well and cook until thoroughly heated through.
Note: To make bruschetta - double the olive oil and garlic. When garlic is soft, rub sliced French bread with half of the garlic (reserving the remainder for the beans) and brush with infused oil. Bake in oven at 400 degrees until toasted. Serve with the beans.
Source:
"Matt's successful answer to Pines of Rome white beans"
* Exported from MasterCook *
WHITE BEANS WITH ROASTED TOMATOES
For beans:
2 cans cannellini beans -- drained and rinsed
1 lb cipolline* or small boiling onions -- unpeeled
1 1/2 teaspoons salt (preferably sea salt) -- or to taste
For tomatoes:
2 lb large tomatoes -- halved crosswise
1 lb cherry tomatoes -- (4 cups)
1 teaspoon salt (preferably sea salt)
2 cloves garlic -- mashed
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves
Blanch onions in boiling salted water, 1 minute, then drain and peel.
Put oven rack in upper third of oven and preheat oven to 500°F.
Toss tomato halves and cherry tomatoes with garlic, salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 30 to 50 minutes.
Place drained and rinsed beans in a saucepan and cover with water. Add salt to taste and bring to a simmer just to warm.
Assemble dish:
Transfer warm beans with a slotted spoon to a deep large platter. Arrange tomatoes and onions decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
Cooks' notes:
• Tomatoes can be roasted 2 hours ahead and kept, uncovered, at room temperature. Reheat, covered with foil, in 350°F oven until heated through, 15 to 20 minutes.
*Available at Italian markets and specialty produce markets.
Source:
"Epicurious Gourmet June 2004"
- - - - - - - - - - - - - - - - - - -
NOTES : Delicious and very pretty dish!
* Exported from MasterCook *
Pasta Fagioli
2 Tablespoons chopped onion
1/4 cup olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
1 cup diced ham (or a ham bone with some meat on it)
2/3 cup canned Italian tomatoes, cut up -- with juice
1 can cannelini beans -- drained
3 cups beef broth
salt
pepper
6 ounces elbow macaroni
2 tablespoons grated Parmesan cheese
Saute onion in a stockpot with the oil over medium heat until pale gold.
Add the carrot, celery and ham. If using a ham bone, cut meat off and add both the meat and bone to the pot. One half of a ham steak works very well also as an alternative. Saute ham and vegetables for about 10 minutes, stirring from time to time.
Add the chopped tomatoes and their juice, turn the heat down to medium low, and cook for 20 minutes.
Meanwhile, cook the elbow macaroni in boiling water according to package directions. Do not overcook. Set aside.
Add the drained beans to the ham mixture. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil. Add the cooked pasta to the soup. You may not need to use all of the pasta. Just add pasta until it looks like enough. Rreduce heat to low, and allow to stand for a few minutes to blend everything together. Taste for seasoning and add salt and pepper to taste.
Just before serving, stir in the Parmesan cheese.
Note: This soup can be prepared ahead up to the point where the pasta is added. When ready to serve, heat the soup and add the pasta and cheese.
It can also be frozen. You may need to add a little broth or water if it thickens too much.
Source:
"The Classic Italian Cookbook by Marcella Hazan"
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
White Beans a la Matt
2 tablespoons olive oil
2 whole cloves garlic -- peeled
1/4 teaspoon red pepper flakes
1/2 cup chopped onion
1 can white beans -- undrained
1/4 teaspoon oregano -- heaping
1/4 teaspoon basil -- heaping
salt and pepper -- to taste
fresh parsley -- chopped
Heat garlic and red pepper flakes slowly in olive oil until garlic is soft.
Saute onion in infused oil until soft. Add beans and remaining ingredients. Stir well and cook until thoroughly heated through.
Note: To make bruschetta - double the olive oil and garlic. When garlic is soft, rub sliced French bread with half of the garlic (reserving the remainder for the beans) and brush with infused oil. Bake in oven at 400 degrees until toasted. Serve with the beans.
Source:
"Matt's successful answer to Pines of Rome white beans"
* Exported from MasterCook *
WHITE BEANS WITH ROASTED TOMATOES
For beans:
2 cans cannellini beans -- drained and rinsed
1 lb cipolline* or small boiling onions -- unpeeled
1 1/2 teaspoons salt (preferably sea salt) -- or to taste
For tomatoes:
2 lb large tomatoes -- halved crosswise
1 lb cherry tomatoes -- (4 cups)
1 teaspoon salt (preferably sea salt)
2 cloves garlic -- mashed
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves
Blanch onions in boiling salted water, 1 minute, then drain and peel.
Put oven rack in upper third of oven and preheat oven to 500°F.
Toss tomato halves and cherry tomatoes with garlic, salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 30 to 50 minutes.
Place drained and rinsed beans in a saucepan and cover with water. Add salt to taste and bring to a simmer just to warm.
Assemble dish:
Transfer warm beans with a slotted spoon to a deep large platter. Arrange tomatoes and onions decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.
Cooks' notes:
• Tomatoes can be roasted 2 hours ahead and kept, uncovered, at room temperature. Reheat, covered with foil, in 350°F oven until heated through, 15 to 20 minutes.
*Available at Italian markets and specialty produce markets.
Source:
"Epicurious Gourmet June 2004"
- - - - - - - - - - - - - - - - - - -
NOTES : Delicious and very pretty dish!
* Exported from MasterCook *
Pasta Fagioli
2 Tablespoons chopped onion
1/4 cup olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
1 cup diced ham (or a ham bone with some meat on it)
2/3 cup canned Italian tomatoes, cut up -- with juice
1 can cannelini beans -- drained
3 cups beef broth
salt
pepper
6 ounces elbow macaroni
2 tablespoons grated Parmesan cheese
Saute onion in a stockpot with the oil over medium heat until pale gold.
Add the carrot, celery and ham. If using a ham bone, cut meat off and add both the meat and bone to the pot. One half of a ham steak works very well also as an alternative. Saute ham and vegetables for about 10 minutes, stirring from time to time.
Add the chopped tomatoes and their juice, turn the heat down to medium low, and cook for 20 minutes.
Meanwhile, cook the elbow macaroni in boiling water according to package directions. Do not overcook. Set aside.
Add the drained beans to the ham mixture. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil. Add the cooked pasta to the soup. You may not need to use all of the pasta. Just add pasta until it looks like enough. Rreduce heat to low, and allow to stand for a few minutes to blend everything together. Taste for seasoning and add salt and pepper to taste.
Just before serving, stir in the Parmesan cheese.
Note: This soup can be prepared ahead up to the point where the pasta is added. When ready to serve, heat the soup and add the pasta and cheese.
It can also be frozen. You may need to add a little broth or water if it thickens too much.
Source:
"The Classic Italian Cookbook by Marcella Hazan"
- - - - - - - - - - - - - - - - - - -
Curry-Lentil Soup
(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes (the red pepper flakes were very hot). Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).
CURRY-LENTIL SOUP
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
INGREDIENTS:
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp very hot red pepper flakes)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
From Cuisine at Home
(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes (the red pepper flakes were very hot). Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).
CURRY-LENTIL SOUP
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
INGREDIENTS:
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp very hot red pepper flakes)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
From Cuisine at Home
Gallo Pinto (Costa Rican Rice and Beans)
GALLO PINTO (COSTA RICAN RICE AND BEANS
(Note: next time I may add a little chopped red bell pepper).
Gallo Pinto translates as "spotted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
INGREDIENTS:
2 tablespoons canola oil (I used about 2 1/2 Tbsp extra virgin olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced (I used 2 large, crushed and chopped)
3 cups cooked white rice (I used about 2 1/4 - 2 1/2 cups brown rice)
2 cups cooked black beans, drained and rinsed (original recipe reserves the liquid)
1 teaspoon ground cumin (I used a touch more)
1 teaspoon ground coriander (I used a touch more)
1/2 teaspoon ground ginger (I used a touch more)
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well) (I used about 4 Tbsp regular)
salt & freshly ground black pepper, to taste
fresh cilantro (optional) (I used it, and recommend it)
sliced green onions (optional) (They didn't add much - won't use them next time)
DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through. (original recipe notes: Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice "dirty)."
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
6 servings
Adapted from Vegetarian Times
posted at:
http://www.recipezaar.com/78747
original recipe at:
http://www.vegetariantimes.com/recipes/8773?section=
GALLO PINTO (COSTA RICAN RICE AND BEANS
(Note: next time I may add a little chopped red bell pepper).
Gallo Pinto translates as "spotted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
INGREDIENTS:
2 tablespoons canola oil (I used about 2 1/2 Tbsp extra virgin olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced (I used 2 large, crushed and chopped)
3 cups cooked white rice (I used about 2 1/4 - 2 1/2 cups brown rice)
2 cups cooked black beans, drained and rinsed (original recipe reserves the liquid)
1 teaspoon ground cumin (I used a touch more)
1 teaspoon ground coriander (I used a touch more)
1/2 teaspoon ground ginger (I used a touch more)
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well) (I used about 4 Tbsp regular)
salt & freshly ground black pepper, to taste
fresh cilantro (optional) (I used it, and recommend it)
sliced green onions (optional) (They didn't add much - won't use them next time)
DIRECTIONS:
Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through. (original recipe notes: Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice "dirty)."
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
6 servings
Adapted from Vegetarian Times
posted at:
http://www.recipezaar.com/78747
original recipe at:
http://www.vegetariantimes.com/recipes/8773?section=
Black Bean Patties with Cilantro and Lime
BLACK BEAN PATTIES WITH CILANTRO AND LIME
These are delicious! Make sure you do not drain the black beans!
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
1 (15 oz) can black beans, UNDRAINED
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded (I usually use cheddar)
Vegetable cooking spray (I used olive oil)
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 10 equal portions (I divided into 6 equal portions), shaping each into 3-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
*(I served this with a yogurt dip (nonfat plain yogurt, chopped cilantro, ground cumin, and Cajun hot sauce), along with chopped red onion and chopped tomatoes on the side.
From Cooking Light
BLACK BEAN PATTIES WITH CILANTRO AND LIME
These are delicious! Make sure you do not drain the black beans!
INGREDIENTS:
1 tablespoon olive oil (I used 2 Tbsp)
1 cup chopped onion (about 1 medium)
1/2 cup chopped green bell pepper (I omitted this)
1/2 cup chopped red bell pepper (I used 1 cup)
1 tablespoon minced jalapeno pepper (I used 1/2-2/3 Tbsp)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt (I used about 1/6 tsp)
2 cloves garlic, minced (I used 3 large)
1 (15 oz) can black beans, UNDRAINED
1 1/2 cups dry breadcrumbs
1/4 cup yellow cornmeal
2 tablespoons fresh cilantro, minced
1 tablespoon fresh lime juice
1/4 cup Monterey Jack cheese, shredded (I usually use cheddar)
Vegetable cooking spray (I used olive oil)
2/3 cup salsa (I omitted this - see note below)*
DIRECTIONS:
Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 8 ingredients (onion through garlic); sauté 3 minutes or until onion is tender. Add beans; sauté 1 minute. Combine bean mixture, breadcrumbs, cornmeal, cilantro, and lime juice in a large bowl; stir well. Place 1 cup bean mixture in a food processor, and process until smooth. Add pureed bean mixture and cheese to remaining bean mixture; stir well. Divide mixture into 10 equal portions (I divided into 6 equal portions), shaping each into 3-inch patty. Wipe skillet clean with paper towels. Coat skillet with cooking spray, (I used two nonstick skillets with 1 tsp oil in each one), and place over medium-high heat until hot. Add patties, and cook 3 minutes (total) or until browned, turning patties carefully after 1-1/2 minutes.
Serving Ideas : Serve with salsa.
*(I served this with a yogurt dip (nonfat plain yogurt, chopped cilantro, ground cumin, and Cajun hot sauce), along with chopped red onion and chopped tomatoes on the side.
From Cooking Light
Vegetable Chili
VEGETABLE CHILI
(This is great. I increase the spices and add smoked paprika, and serve it with brown rice.
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
VEGETABLE CHILI
(This is great. I increase the spices and add smoked paprika, and serve it with brown rice.
From Bon Appétit: "Even better over rice. Top it with sour cream and grated cheddar cheese." (I omit the toppings).
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes (I cook it about 1 hour).
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
dawn_mo
Well-known member
REC: Borracho Beans
* Exported from MasterCook *
BORRACHO BEANS
Recipe By :Jan Emerson/Sunset Mexican Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon -- diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin
Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
BORRACHO BEANS
Recipe By :Jan Emerson/Sunset Mexican Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
2 1/2 cups dried pinto beans
2 tablespoons salad oil
2 strips thick-sliced bacon -- diced
2 jalapeno or other hot chiles -- chopped
1 large onion -- chopped
3 cloves garlic -- minced or pressed
1 bottle beer (12 ounces)
2 cups chicken broth -- or water
8 ounces tomato sauce
1 tablespoon dry oregano leaves
1 tablespoon ground cumin
Rinse beans and soak overnight in water. Drain. Heat oil in an 8-10 quart pot over medium heat. When oil is hot, add bacon and cook until just lightly browned. Add chiles, onion, and garlic and continue to cook, stirring, until vegetables are soft (about 5 minutes). Add beans, beer, broth, tomato sauce, oregano, and cumin; bring to a boil, stirring. Reduce heat, partially cover pan, and simmer, stirring often, until beans are tender and most of the liquid is absorbed (about 2 1/2 hours).
- - - - - - - - - - - - - - - - - - -
Curried Couscous Salad with Dried Cranberries (also in T&T)
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
(Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color).
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.
Yield: 8 servings (serving size: 1 cup)
Adapted from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616
CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES
(Note: I usually chill this about 4-5 hours. If chilling overnight, omit the green peas and add them a few hours before serving - otherwise, they lose color).
INGREDIENTS:
Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup thinly sliced green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)
Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed
DIRECTIONS:
1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.
DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.
Yield: 8 servings (serving size: 1 cup)
Adapted from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226616
Farfalle with Spinach and Garbanzo Beans
FARFALLE WITH SPINACH AND GARBANZO BEANS
INGREDIENTS:
3 teaspoons olive oil (I use 3-4 Tbsp)
1 large onion, chopped
4 large garlic cloves, minced (I use around 8 large cloves, crushed and chopped)
2 cups canned unsalted chicken broth (I use low sodium)
1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained (I use about 1 3/4 cups)
1 10-ounce package frozen leaf spinach, thawed, squeezed dry (I use fresh spinach)
12 ounces farfalle (bow tie) pasta, freshly cooked
2 ounces grated Parmesan cheese (I use Parmigiano Reggiano)
(Salt and pepper to taste)
(My Additions:
Italian seasoning with red pepper flakes, to taste,
Extra red pepper flakes
Moderate amount of dry white wine, to taste
4 or 5 quartered or chopped fresh tomatoes - I use medium/small Campari tomatoes, quartered)
DIRECTIONS:
Heat 1 teaspoon oil (I use 3-4 Tbsp) in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. (I add a small amount of Italian seasoning, red pepper flakes, and white wine, to taste, then simmer until alcohol evaporates. I then add the tomatoes and toss just until heated through).
Transfer spinach mixture to large bowl. Add pasta. (I add pasta to the skillet, and add more seasonings to taste).
Drizzle pasta with remaining 2 teaspoons olive oil and toss. (I usually omit this). Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. (I serve the Parmigiano Reggiano at the table). Serve.
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/126
FARFALLE WITH SPINACH AND GARBANZO BEANS
INGREDIENTS:
3 teaspoons olive oil (I use 3-4 Tbsp)
1 large onion, chopped
4 large garlic cloves, minced (I use around 8 large cloves, crushed and chopped)
2 cups canned unsalted chicken broth (I use low sodium)
1 15 1/2-ounce can low-sodium garbanzo beans (chick peas), rinsed, drained (I use about 1 3/4 cups)
1 10-ounce package frozen leaf spinach, thawed, squeezed dry (I use fresh spinach)
12 ounces farfalle (bow tie) pasta, freshly cooked
2 ounces grated Parmesan cheese (I use Parmigiano Reggiano)
(Salt and pepper to taste)
(My Additions:
Italian seasoning with red pepper flakes, to taste,
Extra red pepper flakes
Moderate amount of dry white wine, to taste
4 or 5 quartered or chopped fresh tomatoes - I use medium/small Campari tomatoes, quartered)
DIRECTIONS:
Heat 1 teaspoon oil (I use 3-4 Tbsp) in heavy large nonstick skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Pour in chicken broth and simmer until liquid is reduced by half, about 4 minutes. Add garbanzo beans and spinach and boil 1 minute. (I add a small amount of Italian seasoning, red pepper flakes, and white wine, to taste, then simmer until alcohol evaporates. I then add the tomatoes and toss just until heated through).
Transfer spinach mixture to large bowl. Add pasta. (I add pasta to the skillet, and add more seasonings to taste).
Drizzle pasta with remaining 2 teaspoons olive oil and toss. (I usually omit this). Season pasta generously with pepper; sprinkle with grated Parmesan and toss well. (I serve the Parmigiano Reggiano at the table). Serve.
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/126
Spaghetti Alla Ceci (Spaghetti With Chick Peas)
SPAGHETTI ALLA CECI (Spaghetti With Chick Peas)
INGREDIENTS:
1 pound dry spaghetti (I used 1/2 lb, and used 1/3 -1/2 the sauce).
salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 to 4 cloves garlic, minced (I used 5 large, crushed and chopped)
1 (14-ounce) can garbanzo beans or chick peas, drained
1/2 teaspoon dry thyme
salt and freshly ground pepper, to taste
1/4 cup starchy water from the cooked pasta
1/2 cup low sodium chicken broth or dry white wine (I used wine)
1 (14-ounce) can crushed tomatoes (I used Tuscan organic)
handful flat-leaf parsley, chopped
freshly grated Parmigiano-Reggiano cheese, as garnish and to pass at table
DIRECTIONS:
In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.
While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil, crushed red pepper flakes, and garlic. (I sauteed until garlic was soft).
Place garbanzo beans in the food processor and pulse-grind them to a fine chop.
Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes.
Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste.
Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmigiano-Reggiano cheese.
Serve with remaining grated Parmigiano-Reggiano.
Makes 4 servings.
From Rachael Ray
posted by JulieR - WA - Finer Kitchens Forum
SPAGHETTI ALLA CECI (Spaghetti With Chick Peas)
INGREDIENTS:
1 pound dry spaghetti (I used 1/2 lb, and used 1/3 -1/2 the sauce).
salt
3 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes, to taste
3 to 4 cloves garlic, minced (I used 5 large, crushed and chopped)
1 (14-ounce) can garbanzo beans or chick peas, drained
1/2 teaspoon dry thyme
salt and freshly ground pepper, to taste
1/4 cup starchy water from the cooked pasta
1/2 cup low sodium chicken broth or dry white wine (I used wine)
1 (14-ounce) can crushed tomatoes (I used Tuscan organic)
handful flat-leaf parsley, chopped
freshly grated Parmigiano-Reggiano cheese, as garnish and to pass at table
DIRECTIONS:
In a large pot, boil the water for pasta, salt it, and cook spaghetti according to package directions to al dente.
While the pasta cooks, heat a large skillet over medium heat and add extra-virgin olive oil, crushed red pepper flakes, and garlic. (I sauteed until garlic was soft).
Place garbanzo beans in the food processor and pulse-grind them to a fine chop.
Add chopped garbanzos to the pan and season with thyme, salt, and pepper then sauté for 4 to 5 minutes.
Add starchy water from the cooking pasta and broth (or wine) and cook down for about 30 seconds, then stir in the crushed tomatoes. Cook until tomatoes are heated through, then adjust seasoning to taste.
Drain pasta (do not rinse), and pour onto serving dish. Top with the sauce and toss with tongs. (Or you can add the drained pasta to the pan and toss with the sauce, then pour onto serving dish.) Top with parsley and some of the grated Parmigiano-Reggiano cheese.
Serve with remaining grated Parmigiano-Reggiano.
Makes 4 servings.
From Rachael Ray
posted by JulieR - WA - Finer Kitchens Forum
Vegetable Couscous Paella
VEGETABLE COUSCOUS PAELLA
"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."
INGREDIENTS:
2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4688
VEGETABLE COUSCOUS PAELLA
"Saffron lends authenticity to this fragrant dish, which draws its inspiration from the paellas of Spain. Serve a green salad alongside, and uncork a bottle of Pinot Grigio."
INGREDIENTS:
2 1/2 tablespoons olive oil (I used a little more)
2 cups chopped onion (I used a lot more)
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 tablespoon chopped garlic (I used a lot more)
1 1/2 teaspoons paprika
2 cups canned vegetable broth (I used low sodium chicken broth, about 2 1/2 cups)
3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
1 cup frozen peas
1 cup drained canned garbanzo beans (chickpeas) (I used more)
1/2 cup chopped peeled carrot
1/4 teaspoon crushed saffron threads
1/4 teaspoon cayenne pepper
1 1/2 cups (about 9 1/2 ounces) couscous
6 canned artichoke hearts, quartered (I omitted this)
Sliced red bell pepper rings (I omitted this)
1 lemon, cut into 8 wedges (I omitted this)
Chopped fresh parsley (I used fresh cilantro)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.
Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4688
REC: Spinach & Black Bean Lasagna
This is one of Rich's favorites to put together. (I love coming home to dinner already made)
* Exported from MasterCook II *
Spinach Black Bean Lasagna
Recipe By : Gail's Recipe Swap
Serving Size : 6 Preparation Time :0:25
Categories : Beans, Main Dishes, Vegetarian, Tried & True
Amount Measure Ingredient -- Preparation Method
2 Large Egg -- lightly beaten
15 Ounces Ricotta Cheese (One Container)
10 Ounces Frozen Chopped Spinach -- thawed and drained
1/4 Cup Chopped Fresh Cilantro
1/2 Teaspoon Salt
4 Cups Monterey Jack Cheese With Peppers
2 Cans Black Beans -- Rinsed and drained
1 Jar Pasta Sauce (2 Lb, 13 Oz)
1/2 Teaspoon Ground Cumin
9 Lasagna Noodles -- precooked
Chopped Fresh Cilantro - Garnish
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 9x13 baking dish.
Layer with 3 noodles , half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
This is one of Rich's favorites to put together. (I love coming home to dinner already made)
* Exported from MasterCook II *
Spinach Black Bean Lasagna
Recipe By : Gail's Recipe Swap
Serving Size : 6 Preparation Time :0:25
Categories : Beans, Main Dishes, Vegetarian, Tried & True
Amount Measure Ingredient -- Preparation Method
2 Large Egg -- lightly beaten
15 Ounces Ricotta Cheese (One Container)
10 Ounces Frozen Chopped Spinach -- thawed and drained
1/4 Cup Chopped Fresh Cilantro
1/2 Teaspoon Salt
4 Cups Monterey Jack Cheese With Peppers
2 Cans Black Beans -- Rinsed and drained
1 Jar Pasta Sauce (2 Lb, 13 Oz)
1/2 Teaspoon Ground Cumin
9 Lasagna Noodles -- precooked
Chopped Fresh Cilantro - Garnish
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread 1/3 of bean mixture on bottom of a lightly greased 9x13 baking dish.
Layer with 3 noodles , half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with 1/3 bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.
REC: Sweet & Spicy BBQ Beans
This is a favorite to take to summer cook-outs. I wouldn't mind having them in the winter, either!
* Exported from MasterCook II *
Sweet & Spicy Barbecued Beans
Recipe By : Bon Appetit
Serving Size : 8
Categories : Beans Tried & True
Vegetarian
Amount Measure Ingredient -- Preparation Method
1 Pound Dried Pinto Beans
5 Cups Water -- or more
1 Onion -- chopped
6 Cloves Garlic -- chopped
1 Bay Leaf
3/4 Cup Ketchup
6 Tablespoons Dark Brown Sugar
5 Tablespoons Yellow Mustard
2 Tablespoons Chile Powder
2 Tablespoons Worcestershire Sauce
1 Tablespoon Paprika
2 1/2 Teaspoons Hot Pepper Sauce
1 1/2 Teaspoons Dried Thyme
Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving, adding more water, if necessary.
This is a favorite to take to summer cook-outs. I wouldn't mind having them in the winter, either!
* Exported from MasterCook II *
Sweet & Spicy Barbecued Beans
Recipe By : Bon Appetit
Serving Size : 8
Categories : Beans Tried & True
Vegetarian
Amount Measure Ingredient -- Preparation Method
1 Pound Dried Pinto Beans
5 Cups Water -- or more
1 Onion -- chopped
6 Cloves Garlic -- chopped
1 Bay Leaf
3/4 Cup Ketchup
6 Tablespoons Dark Brown Sugar
5 Tablespoons Yellow Mustard
2 Tablespoons Chile Powder
2 Tablespoons Worcestershire Sauce
1 Tablespoon Paprika
2 1/2 Teaspoons Hot Pepper Sauce
1 1/2 Teaspoons Dried Thyme
Place pinto beans in heavy large pot. Add enough water to pot to cover beans by 3 inches; let soak overnight. Drain beans. Return beans to pot. Add 5 cups water, chopped onion, garlic and bay leaf and bring to boil. Boil until beans are just tender, stirring occasionally, about 55 minutes. Stir in remaining ingredients and simmer until beans are very tender and flavors blend, about 30 minutes. Season to taste with salt and pepper and serve.
- - - - - - - - - - - - - - - - - -
NOTES : Can be prepared up to 1 day ahead. Cover and refrigerate. Bring to simmer before serving, adding more water, if necessary.