In pot, saute garlic and onion in olive oil (until lightly caramelized). Add water, cubed red potatoes, chopped kale, salt, cumin, and nutritional yeast. Stir. Cook, uncovered, over medium-high heat until potatoes are done (about 20 minutes).
Add Navy Beans and Vegenaise. If available, use a whisk to stir in the Vegenaise. This helps to blend the Vegenaise thoroughly into the soup. Cook for several more minutes and serve.
Soak beans in boiling water in large Dutch oven for 30 minutes; stir in salt.
Cover and bring to a boil.
Reduce heat and simmer 2 hours.
Saute diced onion and celery in melted margarine until tender.
Add sauteed vegetables and tomatoes to bean mixture, stirring well.
Simmer, uncovered, 1 hour or until beans are tender.
Serve hot.
Yields 11 servings (1 cup each). Calories:
159.
Exchanges:
2 starch.
Cook bones until meat falls off, for 2 hours, using low heat to simmer.
Add vegetables.
If using canned beans, add near end of cooking stage.
Add pepper to taste (before or after cooking). Serve with cornbread.
Serves 4 to 6.
Place all ingredients (except Tabasco) in a large 8-quart pot. Slowly bring to boil and simmer, covered, for 2 hours (if you are using soaked dried beans) or for 1 hour if you are using canned beans.
If the level of liquid goes down, replace it with water or the soup will end up being too thick.
Season to taste with Tabasco.
This soup keeps on improving with each reheating!
owl. Place 1/4 of bean mixture in center of 1
Rinse and sort beans. Cover with cold water and soak overnight.
Drain beans and place in a large soup kettle or Dutch oven.
Add tomatoes, onions, carrots, celery, ham, broth and water. Bring to a boil.
Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours. Add more water if necessary.
(For a thicker soup, beans may be pureed in a food processor or blender and then returned to the kettle and heated through.) (I used a potato masher and mashed part of the bean mixture to make it thicker).
After cooking, drain the beans and set aside.
(If using canned beans, rinse gently without smashing the beans).
Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
Add the beans and mix well.
Scatter chopped parsley, dill, and scallions over the beans.
Garnish with quartered tomatoes and egg.
In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned.
Add the garlic and stir for 1 minute.
Add the stock, diced turkey, beans and pepper. Bring to a boil.
Cover. Reduce the heat, and simmer for 10 minutes.
Add salt to taste. Stir in the basil.
Ladle into individual bowls, and sprinkle with the Parmesan.
esired.
(Bella tip) Place navy beans in a large bowl
Soak navy beans according to pkg directions.
Saute onion and carrots in butter.
Combine all ingredients in large soup kettle; bring to a boil and let simmer until beans are soft- about 1 to 2 hours.
Place onion in bottom of serving dish and add hot beans. Cover and let stand 5 minutes or so.
Add remaining ingredients, stirring to blend.
Canned beans may be used.
Preheat oven to 375\u00b0F.
Cream together sugar, eggs, butter and vanilla.
Add beans and banana and beat until fluffy.
Add baking soda, flour and oats; blend until smooth.
Stir in chocolate chips.
Drop by tablespoonfuls onto a baking sheet.
Bake for 15-20 minutes or until golden.
~NOTE~You may use canned navy beans, but rinse well before you puree.
~NOTE~You may substitute raisins for the chocolate chips.
Preheat oven to 425 degrees F.
Cut the top off the head of garlic, place on a baking sheet and bake for 40 minutes.
In a large pot, heat oil over medium heat. Cook celery, carrots and onion for about 10 minutes.
Add beans and chicken stock and water. Cook for an additional 10 minutes.
Squeeze the garlic pulp into the pot. Add the swiss chard, pepper and cheese.
Puree with an immersion blender or in small batches in a regular blender.
Serve!
In a large frying pan,cook round steak in oil until browned; add beans, tomatoes, and salt and pepper to taste; cover and simmer for 10 minutes.
Spoon half of the mixture into a 2-quart casserole; spread onions over the bean mixture, then sprinkle with half the brown sugar.
Add remaining half of bean mixture, sprinkle with remaining sugar.
Lay strips of bacon over the top.
Bake, uncovered, in a 325\u00b0 oven for about 1 hour.
Cook 1 cup presoaked navy beans with the onions until tender. Saute the celery for 5 minutes, then add.
Season with spices, being careful to let the bean and onion flavor predominate. Garnish with parsley or green onions.
Rinse and sort the navy beans. Place in a Dutch
add to 1 cup of bean soup liquid, and blend to
hen it should be a bean!
Place the beans in
or one hour.
Drain bean water.
Add remaining ingredients
Wash beans well, cover with cold water and soak for 2 hours. Place meat in pot and cover with water.
Bring to a boil.
Add celery, onion, bay leaf and navy beans.
Cover pot and cook slowly until beans are almost done.
Add salt, pepper and tomatoes. Bring to a boil and then simmer until beans are very tender.
If necessary, add more water and a small can of tomatoes (diced).