If Packaged for Gift:
Put beans into a 3 to 3 1/2-cup jar with tight fitting lid.
Put pasta in a sandwich size plastic bag and place on top of beans. Put remaining ingredients into sandwich bag or make a pouch using cheesecloth, plastic wrap or fine netting. Close tightly or tie with a ribbon. Put packet in with beans and pasta or tie to jar.
Be sure to include the following cooking directions.
Soak beans overnight in enough water to
In a medium size pot, heat oil and saute garlic over medium heat.
Add tomatoes and Ro-Tel.
Stir.
Add basil, salt and pepper.
Cook for approximately 45 minutes, stirring every five minutes.
Add beans and simmer for 15 minutes.
Cook pasta according to package directions.
Toss with sauce.
Serves 4.
In olive oil, saute garlic.
Add broth, tomato paste and pepper.
Bring to boil.
Add rosemary
and beans.
Smash a few beans and stir.
Reduce heat and simmer 20 to 30 minutes.
Serve over pasta.
eat.
Add shallot, celery, and carrots.
Saute until the
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Over medium heat, warm oil; saute pepper, onion, oregano, garlic and cumin until vegetables are tender. Add tomato sauce, beans and hot pepper sauce; bring to boil. Reduce heat to low. Cook about 10 minutes. Toss with hot macaroni. Top with Cheddar cheese.
ginger, lemon juice, garlic, sugar and salt in food processor or
In large pot, saute onions, lightly seasoned with salt and freshly ground black pepper, in olive oil.
Add garlic and cook for 1 minute. Stir in Beans and Grains mixture, stock, and 1 teaspoons salt. Bring to a boil, cover, turn down heat to low, and simmer for 1 1/2 hours, or until beans are tender.
When beans are done, stir in green onion, dill, lemon juice, and lemon peel. Cook for 5 minutes.
Taste and add salt, freshly ground black pepper, dill, or lemon juice, as needed. Garnish with dill and serve immediately.
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!
Wash the escarole until water is clear.
Break into small pieces. Add to boiling water. Cook until soft. Drain.
If using white kidney beans, soak overnight, drain and add fresh water. Cook 1 1/2 hours and drain.
In a Dutch oven pan, saute the garlic cloves in the olive oil.
Add beans and greens.
Season with salt, pepper and garlic powder.
Add vegetable broth as desired (if you feel it needs more liquid).
Cover and cook 20 to 30 minutes on low heat.
Prepare beans and rice according to package directions. Add salsa and peppers. Stir. Place mixture in blender. Grind until texture is smooth.
Cook red beans and rice per package directions.
Poke holes in sausage with fork.
Add sausage halfway through cooking time of red beans and rice.
Finish cooking.
Combine beans and wieners with remaining ingredients.
Place in small casserole; cover and bake at 350\u00b0 for 30 to 35 minutes.
Mix together chicken, chopped bacon, cheese, garlic powder, oregano, hot sauce, salt and pepper.
Prepare black beans and rice according to package directions.
Reduce cook time by 10 minutes. Stir chicken mixture into rice and let stand 10 minutes.
Turn into casserole dish and serve hot with sour cream and green onions as garnish.
Check out the beans for bad beans and stones. Wash beans, Soak in water
alted water to boil. Add pasta and cook according to package directions
he time.
Place the beans in a 4qt pot with
Heat oil over medium heat in a medium saute pan. Add sauage, brown well.
Add tomato paste, cook 5 minutes till brown.
Add onions thru oregano. Cook till garlic is aromatic, about 5 minutes.
Pour into a 4 quart slow cooker. Add tomatoes and chicken stock.
Cook on low setting for 6-7 hours or till vegetables are tender.
Stir in beans, zucchini, spinach, and pasta. Cook on high setting for 8 minutes or until beans and pasta are warmed thru and spinach has wilted.
Pour the soup into bowls. Top with pesto and parmesan cheese.
Cook the pasta according to package directions in boiling, salted water seasoned with stock base.
Mix the vinegar and oil, and season to taste. Stir in the chopped basil.
Drain the pasta and return it to the saucepan. Toss the pasta with the basil vinaigrette and stir in the tomatoes, green onions, beans and feta. Serve warm.