ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
ans pork and beans or baked beans.
Stir beans into the sauteed
String & cut beans into 2.5cm lengths. Place into a shallow dish with stock, cover & cook on high for 8 minutes or until beans are tender; drain & reserve stock.
Place butter, onion & garlic in a separet dish, cook on high for 4 mins or until onion is tender.
Stir in flour, then lemon juice and reserved stock, cook on high for 3 mins or until mixture boils & thickens, stirring once.
Combine beans with hot sauce, reheating for approx 2 mins if necessary.
Marinade douchi with millet wine for about 10 minutes.
Cut ginger into thin strips.
Put small amount of water into the pot, let it boil.
Put fish heat resistant bowl or plate, add beans and cover with ginger.
Place into the pot, steam for 20-30 minutes.
Serve with rice and asparagus.
https://www.youtube.com/watch?v=GLJuw05Jy_8.
Heat oil in a large pan.
Sprinkle chicken with paprika and fry about 8 min, skin side down or until crisp, Turn chicken over and cook 5 mins (if using diced chicken just saute till golden) Remove from pan and keep warm.
Add onion, garlic and chorizo to pan and cook 5 mins,.
Stir in tomatoes, beans stock and wine.
Return chicken to pan and bring to the boil, reduce heat and simmer 2-3 mins, ( a bit longer if you want the sauce reduced more).
Season to taste if you like.
Add lemon juice and parsley and serve.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Check out the beans for bad beans and stones. Wash beans, Soak in water
In a stockpot over medium-high heat, heat the oil.
Add the onion,pepper and garlic and saute for 4 minutes.
Add the rice and saute for 2 minutes.
Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes.
Add the spices and black beans.
r cornbread. ENJOY!
Note: Recipe is easily doubled or tripled
Cut into small chunks. (This recipe is also a great way
inutes.
Stir in the beans and broth, then heat to
remove from heat.
When beans are cooked drain off some
Soak the red beans at least 24 hours, longer
L).
Trim ends from beans.
Over medium heat, melt
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
f these make the original recipe any better but I like
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
f Rotel tomatoes or Refried beans. About 4 tablespoons of each
urritos in.
Whirl Black Beans (drained slightly) in a food
In large pan, heat oil and fry ham and onions until tender. Add the cans of beans.
Bring to boil with brown sugar and Worcestershire sauce to taste.
I use about 1/2 cup brown sugar and about 3 tablespoons of Worcestershire sauce.
It's easy to increase recipe, just boil down to remove excess liquid, if you like them thick.
The longer they simmer the better they taste, but it can be done in 30 minutes and you never turned on the oven.