Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1\" to 2 \" in crock pot.
Cook on high for 2 hours.
Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve this as a complete meal or over rice if desired.
Freezes well.
Put 16 bean soup in crock-pot; let set overnight (8 to 10 hours) in water two times as much as that of beans.
Brown beef on stove in Worcestershire sauce and lemon pepper, salt and pepper to taste.
Put bouillon cube, onion and cooked meat in crock-pot with beans.
Cook 4 to 6 hours on high; reduce to low and cook for 6 hours.
Quick Soak Method:
Sort and rinse beans into large pot. Cover beans with 3 cups hot water.
Bring to boil for 2 minutes. Remove from heat; cover and let stand for 1 hour.
If you wish, you can microwave beans in a covered 2 1/2 to 3-quart pan for 10 minutes.
Wash and drain 16 bean and peas mix.
Add 3 quarts water with ham hocks and thyme.
Simmer, covered, 2 1/2 to 3 hours.
Add next 4 ingredients and salt and pepper.
Simmer, covered, 1 1/2 hours until creamy.
Add sausage and chicken; simmer 30 to 40 more minutes.
Add the optional ingredients, if desired.
Best made the day before!
Combine all the ingredients together.
Store tightly covered in an a large glass container.
Use desired amount in soup recipes.
The beans will have to soak overnight in water before using.
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
Cook onion and hamburger on high in a large frying pan until pinkness disappears.
Stir in flour, salt, basil, oregano and pepper. Cook until thickened.
Stir in the baked bean, the green beans, garbanzo beans, mustard and catsup.
Turn into a 2-quart casserole.
Add bacon to frying pan and cook until crisp. Drain well and crumble over meat and beans in casserole.
Bake at375\u00b0 for 35-40 minute or until casserole bubbles and is heated through.
Add a salad and crisp bread to round out the meal.
Method:
Drain and rinse kidney beans well. Drain additional beans and combine all ingredients together. Marinate and refrigerate overnight. Bean salad tastes better after 3 or 4 days. Makes about 7 cups.
sing fermented beans in whole bean form, place the beans in
ool.
Like nearly all bean recipes, these only improve the next
ined serving plates.
Spoon bean mixture evenly into shells; sprinkle
oarsely chop. Combine noodles, beans, bean sprouts, herbs and sauces in
ll dry ingredients with avocado/bean/rice mixture with spatula.
Combine first 7 ingredients; divide evenly and place in 6 airtight plastic bags.
Add 2 tablespoons plus 1/4 teaspoon bouillon granules to each package.
Label \"Herb Mix\" and seal. Combine black-eyed peas and next 3 ingredients; divide evenly and place in 6 airtight plastic bags.
Label \"Bean Mix\" and seal. Place 1/3 cup pasta into 6 airtight plastic bags.
Label \"Pasta\" and seal.
Place 1 bag herb mix, 1 bag bean mix and 1 bag pasta in a gift container; repeat procedure with remaining bags.
Yield:
6 (3-bag) gifts.
Brown ground beef, bacon and onion; drain.
Add brown sugar, salt, vinegar, dry mustard and catsup.
Add 1 can of each bean with juice.
Bake, uncovered, 1 hour in an oven at 350\u00b0 or in a crock-pot and simmer 3 to 3 1/2 hours.
little of the lettuce, bean sprouts, pork rind, fried shallots
In a large bowl, combine all of the beans, green pepper and onions. In a small bowl, combine remaining ingredients; stir until the sugar dissolves. Pour over bean mixture. Cover and refrigerate overnight, stirring several times.
Combine all beans and scallions in a large bowl; stir to mix. Combine olive oil, egg yolk, vinegar, sugar, garlic and pepper in container of an electric blender.
Process at low speed until well blended.
Pour over vegetables.
Cover and chill 4 hours.
To serve, spoon bean salad onto lettuce-lined salad plate; garnish with quarters of hard-cooked eggs.
Yields 12 servings.
Drain green, wax and garbanzo beans. Drain and rinse the kidney beans.
Mix all beans, green pepper and onions.
In a small bowl, combine remaining ingredients, stirring until sugar dissolves. Pour over bean mixture. Cover and refrigerate overnight, stirring several times.
Makes 10 to 12 servings.
Drain all four cans of beans, discarding liquid.
In a large container, toss beans with onion and garlic.
In a 2 cup mixing bowl (or measuring cup), mix the oil, vinegar, Splenda, salt and pepper.
Pour over the bean mixture.
Mix well to coat all ingredients.
Cover, and let marinate in the refrigerator overnight.