ot.
Saute garlic, onion, and peppers in the hot oil
Remove core from escarole and wash under cold water until completely cleaned.
Discard discolored and tough outer leaves. Place in a large pot with salt.
Cover with water and bring to a boil.
Lower heat and boil gently 8 - 10 minutes.
Drain.
In same pot, heat oil and saute garlic 3 minutes.
Add cannellini beans. Simmer 5 minutes. Add escarole and toss to mix.
Salt and pepper to taste.
Cook another 2 minutes and serve.
Place oil in pan along with escarole, salt, pepper, garlic and red pepper.
Stir together, cover and cook over low heat.
Escarole will wilt and cook down.
Drain beans well!!
Add to escarole and stir together; adjust seasoning.
Heat until beans are warmed.
In a large saucepan place chicken broth and escarole, bring to a boil and simmer 1 hour.
Brown garlic in olive oil gently and add cannellini beans with liquid.
Combine with escarole and let simmer 10 to 20 minutes.
Stir carefully with wooden spoon.
This should have a soupy consistency.
If needed, add more broth.
Sprinkle with grated cheese and serve with hot Italian bread.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
In 4-quart saucepan, heat oil over medium heat.
Add onion and garlic.
Saute 6 to 8 minutes, until tender.
Add broth; bring to boil.
Add escarole and macaroni.
Reduce heat; simmer 15 to 20 minutes, stirring occasionally, until escarole is wilted and macaroni is tender.
Add beans, red pepper flakes and pepper; heat through.
Serve with Parmesan cheese and Italian bread.
Makes 4 servings.
Soak the beans overnight. Drain and cover with 6 cups hot water and cook for 1 1/2 hours or until tender. Drain.
Heat olive oil and chopped garlic for one minute.
Add chopped escarole and cook until wilted down. This will look like a lot of greens, but by the end will cook down until almost nothing.
Add Beans, Tomato Sauce, Diced Tomatoes and broth. Stir to combine.
Simmer together uncovered for 45 minutes until slightly thickened.
Add Salt and Pepper to taste.
Serve in bowls with delicious crusty bread!
Place bacon in a large skillet over medium-high heat. Cook until crisp, 7 to 8 minutes. Remove the bacon and reserve the drippings in the pan. Add olive oil to the drippings and heat for 1 minute. Add the escarole; cook and stir for 3 to 4 minutes. Stir in the garlic, and continue cooking and stirring until fragrant, about 1 minute. Pour in the chicken broth and beans, and season with red pepper flakes. Simmer for 5 to 7 minutes. Ladle into bowls to serve and top with the crumbled bacon and Parmesan cheese.
cans pork and beans or baked beans.
Stir beans into the sauteed
Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
Brown the sausage, onions and celery.
Mix the tomato soup, tomato paste, brown sugar and mustard and simmer 15 minutes.
In a separate pan, mix the green beans, yellow beans, butter beans, kidney beans and hot chili beans and bring to a boil.
Simmer 15 minutes.
Mix all together in a 9 x 13-inch casserole dish; add bacon strips to top.
Bake approximately 1 hour in a 350\u00b0 oven, or until bacon is browned and beans are heated through.
large, deep skillet, and cook over medium-high heat
Cook the first 7 ingredients 15 minutes.
Mix the kidney beans and pork and beans.
Mix all together.
Bake in uncovered dish 45 minutes at 325\u00b0.
Preheat oven to 325 degrees F.
Grease and flour two 9 x 5 x 3 inch pans.
Puree undrained pork and beans in a blender or food processor, or with mixer.
In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
Gently fold in nuts and pureed pork and beans.
Divide batter into pans evenly.
Bake for 60 minutes, or until bread tests done.
Brown sausage and chopped onion and drain.
Pour into slow cooker.
Add drained green, lima and yellow wax beans, then add kidney and pork and beans with liquid.
Add mustard, brown sugar and tomato sauce.
Simmer until ready.
Brown the ground beef and chopped onion; drain.
Add pork and beans, mushrooms, ketchup, chili powder, water and salt and pepper.
Mix and let simmer about 15 minutes.
Brown the hamburger and 1 onion.
Add chili powder to taste; drain any grease after completely browned.
Add the brown sugar, ketchup and barbecue sauce.
Add some more chili powder, if needed.
Mix and simmer.
Add the pork and beans.
Simmer for about 10 minutes.
Add the last onion; simmer for a couple of minutes.
Buy one can of pork and beans and take it home.
Open the can. Pour beans into a pan; heat them.
Take the beans out of the pan and put them in a bowl.
Eat them carefully because they are hot.
Mix pork and beans with mustard, catsup, Worcestershire sauce and onion.
Brown ground beef and drain.
Add to bean mixture. Pour in a 2-quart baking dish.
Bake for 45 minutes at 350\u00b0.
Pour pork and beans into 1 1/2 quart casserole.
Add brown sugar and onion; add catsup.
Top with bacon. Bake in 350\u00b0 oven for 2 hours.
Yield:
6 servings.