Rinse & sort beans.
Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour.
Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approximately 1-1/2 hours or until nearly tender.
In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans.
Simmer uncovered for 1 hour, until tender, stirring occasionally.
May be necessary to add water during last hour of cooking so keep a watchful eye.
Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
Cover them with water and cook them until they are tender, adding more water if necessary.
While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.
Soak the beans overnight and drain off the water.
In a large pot add beans, ham hocks, onion, salt, pepper and broth and simmer until the ham hock and beans are tender.
Cook beans at a gentle boil in 3 cups water, covered, until tender, about 1 1/2 hours.
Drain beans and save liquid.
Saute onion, green pepper, garlic and bacon; mash beans together with sauteed mixture, adding a little liquid at a time, until bean mixture is smooth.
Can be frozen.
First pressure cook the beans by adding the water, salt
Cook the beans in water (with a pinch
Soak the beans overnight in water to cover.<
Mix dry ingredients. Cut in shortening. Add milk and beat well. Makes soft dough. Roll out on floured surface, cut in slices and fry.
cook away.
Drain beans and rinse.
Return to
hese directions: Sort and Rinse beans.
In large covered pot
1. Drain the liquid from the beans. Put beans in a food processor or blender and puree them for 3 seconds. Add the remaining ingredients except for the sour cream and salsa. Puree until the mixture is well blended.
2. Pour mixture into a medium bowl and mix in sour cream and salsa. Stir thoroughly.
3. Pour dip into a bowl and serve with tortilla chips.
4. Enjoy!
cayenne and cinnamon, then add beans and stir to coat. Cook
With fork poke vent holes into the squash.
Peel skin if not organic.
Microwave for about 5 minute or until about 3/4 cooked.
Cut into 1 inch cubes.
Set aside.
In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
(about 5 minutes) Serve Hot with grated cheese garnish.
aked.
Pick through the beans, discarding any discolored or shriveled
Place the beans in a large bowl or
Soak beans overnight. Mix water, beans and onion in a 4-
Cook the pre-soaked beans in a pressure cooker, with
topped with Green Beans and Poached Vine tomatoes, recipes follow.
Garlic
Place beans in a colander and rinse
Soak the beans for at least 8 hours.