ith shredded lettuce and Black Bean and Corn Relish. Top with
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Combine all the ingredients together.
Store tightly covered in an a large glass container.
Use desired amount in soup recipes.
The beans will have to soak overnight in water before using.
Soak the beans overnight.
The next morning, after I rinse the beans, I just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. This usually works great in my 3.5 qt crockpot. Rethinking this, I realized that everyone doesn't have the same size crockpot that i did, I would suggest adding water to no higher than an inch above the beans.
Remove the bay leaf and serve.
he egg, chicken pieces, celery, bean sprouts, sweet soy sauce, lemon
Soaked bean adding 1 tsp Baking Soda
r pick a colorful dried bean of your choice for this
sing fermented beans in whole bean form, place the beans in
To make Bean Soup Mix: Combine yellow split
Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Sort and rinse beans.
Cover with water and cook until barely tender, about 1 to 1 1/2 hours.
Drain.
Pour beans into a 2-quart casserole.
Reserve liquid from beans.
Lightly brown sausage in oil.
Add onion, garlic and celery.
Cook until tender.
Add seasoning, tomato paste, 2 cups bean liquid and salt.
Pour over beans.
Stir.
Cover.
Bake at 350\u00b0 for 1 hour.
Add more bean liquid if necessary.
Top with cheese and brown lightly.
Serves 8.
ith one-third of the bean mixture, then spread one-third
Mix everything but the water and flour in a slow cooker.
Cook on low for 7 hours.
Beat the flour into the water (or chicken broth) with a fork until smooth then mix into the slow cooker.
Cook on low for 1 hour.
Great served with garlic bread and a salad!
Blend great Northern beans, 3/4 cup
Soak beans overnight in water to cover by 2 inches.
Drain beans.
Add water to cover beans by 1 inch.
Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
Add all other ingredients.
Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
Freezes well.
Note: I submitted this to a family cookbook and it is the recipe that \"everyone\" loves.
In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
Pour over bean and corn mixture. Mix well.
Place in covered storage vessel and chill 4-6 hours or overnight.
Stir and garnish with optional red & yellow peppers.
In a large bowl, mix ingredients in order given.
Lightly grease 3- 1 1/2 quart casserole dishes or 1-9x13 pan.
Divide bean and sauerkraut mixture evenly between the baking dishes and cover with foil or lids.
Bake for 2 hours at 350\u00b0F Adding a little water when beans seem a little dry.
Serve as a side for meat patties or along side of baked macaroni and cheese. Might also be good over toast or rice.
br>8.\tNote: Once the bean salad is gone, I like
The bean hole should be 2 1/
BEAN-BARLEY SOUP MIX: In a