In skillet, saute onion and pepper in butter until soft.
Add potatoes and saute 2 minutes. Add tomatoes.
Cook over high heat until slightly thickened.
Add beans.
Heat thoroughly.
Sprinkle with cheese.
Cook the noodles in boiling salted water following package instructions, then drain and allow to cool.
Place the cabbage in a pan, pour in the stock and tomatoes and simmer over medium heat for about 20 minutes.
Add the beans and noodles to the soup, add cumin and season to taste. Cook for several minutes to allow flavors to meld, then serve.
n tomato paste, undrained tomatoes, beans, rosemary and cooked pasta; heat
medium heat. Add the beans, tomatoes and oregano and cook
Wash beans, trim ends and string.
Place beans in a 12 x 8 x 2-inch baking dish.
Add water.
Cover with heavy-duty plastic wrap and microwave at High for 12 to 14 minutes or until crisp-tender, stirring after 6 minutes.
Let stand covered 2 minutes.
Drain.
Combine dressing and remaining ingredients in a small bowl.
Stir well.
Pour mixture over beans, cover and refrigerate 6 to 8 hours.
Serves 6.
br>Remove skin from the Italian sausage, Break up into bite
Oil pan and add onion, garlic and beans.
Dissolve the tomato paste in water and add seasonings, herbs and a dash of sugar. Pour over the beans and cook for 15 minutes.
Brown ground chuck with salt, add Italian seasoning and pizza topping.
Add pasta sauce and simmer 15 minutes.
Mix beans and pour into large baking pan.
Bake in preheated oven at 400\u00b0 for 30 minutes.
Spread shredded raw cabbage over buttered oblong pan.
Spread with raw meat, out of casing.
Cover with spices and blanket with sauce.
Cover tightly with foil.
Bake at 350\u00b0 for 2 hours.
Mix and serve with grated cheese, Italian beans, bread and fruit.
Melt butter in a large pan or spray pan with oil.
Saute onion and pepper until soft.
Add potatoes and saute for 2 minutes.
Add tomatoes and cook over high heat until slightly thickened.
Add beans and heat through.
Sprinkle with cheese.
Cook pasta and drain.
Meanwhile, brown sausage in hot oil in large skillet over medium heat 5 minutes; drain.
Stir in undrained tomatoes, tomato paste, broth and beans.
Bring to boil; reduce heat.
Simmer, covered, 10 minutes.
Stir in pasta. Sprinkle with cheese.
Makes 4 to 6 servings.
Place sausages in skillet; brown on all sides.
Remove sausages from skillet.
Add onions and beans to pan drippings. Cook over moderate heat, stirring, until onions are transparent. Add basil, savory, salt, pepper, consomme, mushrooms and potatoes; mix well.
Return sausages to skillet.
Bring to boil; reduce heat and simmer, covered, for about 30 minutes, or until beans and potatoes are done.
Liquid can be thickened with cornstarch, if desired.
Serves 6.
Cook green beans according to package directions; drain.
Toss bacon, onions and eggs with cooked beans.
Combine remaining ingredients and add to bean mixture.
Serve hot or chilled on fresh salad greens.
In skillet, saute onion and pepper in butter until soft.
Add potatoes; saute 2 minutes.
Add tomatoes; cook over high heat until slightly thickened.
Add beans; heat through.
Sprinkle with cheese.
Makes 6 servings.
Preparation and cook time: 20 minutes.
ightly with garlic powder and Italian seasoning.
Serve sauce over
Place alternate layers of beans, mushrooms and onion rings in a 2-quart casserole dish. Mix soup and almonds, then pour over the layers. Sprinkle cheese on top and bake for 30 minutes at 350\u00b0. Serves 6.
Brown the pine nuts in a olive oil. Set aside.
Cook beans al dente. Drain and rinse under cold water. Pat dry and slice thin crossways.
Bring broth to boil in a medium pan. Add and melt butter. Add couscous, Stir and remove from heat. Cover, keep warm, and fluff several times during the next 10 to 15 minutes until couscous is tender.
Add pine nuts and beans,.
Heat dish over a pot of boiling water, or in the microwave, adding more butter if desired.
Fluff before serving.
Fry together ground beef, onion and green pepper.
Add spices and tomato paste and 1 can water.
Add sauce and beans.
Cook until tender (add enough water to cover beans).
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
cook away.
Drain beans and rinse.
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