In skillet, melt butter; add tomato, oregano and garlic powder.
Cook a minute to blend flavors; add beans and franks. Heat,
stirring
often,
until mixture is piping hot.
Makes 6 servings.
Ready to serve in 5 to 10 minutes.
Preheat oven to 425\u00b0.
Grease 8 or 9-inch square pan.
Combine pork and beans, franks, green pepper, onion and chili powder and pour into prepared dish.
Stir cornmeal mix, milk, egg and oil until smooth and pour evenly over bean and franks.
Bake 25 to 30 minutes or until cornbread is golden.
Drain liquid from the 3 cans of beans and put in large rectangular (glass) baking dish.
To beans, add dry mustard, ketchup, maple syrup (and optional diced green pepper, if desired).
Mix well.
At this point, lay slices of cooked bacon strips on top of beans, if desired.
Line up cocktail franks like little soldiers.
Brown franks and onion.
Add beans and remaining ingredients. Simmer 20 to 30 minutes.
Yields 8 to 10 servings.
Cut up the hot dogs and the onion into small pieces.
Saute the margarine in a large skillet.
Add beans and simmer for 30 minutes.
Stir as needed.
Pour pork and beans in 1-quart casserole. Add onion soup mix, brown sugar, mustard, ketchup and vinegar.
Mix well.
Place bacon strips across top of beans and bake, uncovered, 20 minutes at 375\u00b0.
Cut hot dogs in half and stand around edge of casserole. Return to oven and bake 15 minutes longer. Serves 4.
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
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.
Soak kidney beans overnight OR rinse beans and add to pot
Check out the beans for bad beans and stones. Wash beans, Soak in water
he time.
Place the beans in a 4qt pot with
In large saucepan, pour 2 cans beans.
Cut franks into bite sized pieces.
Add to beans.
Add pineapple with juice.
Stir and simmer about 10 minutes.
Serves 4.
Best when prepared the day before,