add the garlic and cook for 1 minute, add the carrots
(For the bean mix you can add to
Make pesto. Process everything in a food processor or blender until combined. Set aside.
For the soup, combine all of the ingredients except tomatoes, lemon juice, salt, pepper and pesto in a slow cooker.
Cover and cook on low until beans are tender; 7-8 hours.
Add lemon juice and tomatoes during last 30 minutes of cooking time.
Season to taste with salt and pepper.
Stir in 1 tablespoon of mixed herb pesto into each bowl of soup.
ith plastic wrap or paper for 5 mins; peel away skin
igh heat. Cook chicken, turning, for 3-4 mins, until browned
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
arrot in 2 tablespoons broth for about 3 minutes, stirring occasionally
arge kettle put the drained white beans, the two quarts cold
Combine all of the beans.
Mix well.
Yield: 20 cups.
Divide into 10 portions (2 cups each).
This is wonderful included in a Christmas basket along with a recipe for Ten Bean Soup.
In a 4 to 6 quart slow cooker, combine the beans, sausage, onion, celery, and thyme. Add the broth and stir to combine.
Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
Twenty minutes before serving, discard the thyme stems, add the collard greens, cover, and cook until the greens are tender, 15 to 20 minutes. (If you are using frozen, you'll have to cook longer). Add the vinegar and 1/2 teaspoon each salt and pepper.
Drizzle with the olive oil and serve with bread sticks.
y 2 inches and soak for at least 8 hours or
rom a package of 15 bean soup (not seasoning packet), and 10
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.
side and keep warm.
For White Bean Ragout:
Strain water from
heet and roast in oven for 15 to 20 minutes stirring
To a cup of condensed black bean soup, add 1 can water, 1 teaspoon meat extract, 1 teaspoon Kitchen Bouquet and 1 teaspoon onion juice.
Simmer for a few minutes and just before taking off fire, add 2 to 4 tablespoons sherry or wine.
Do not boil after adding wine.
Serve with sliced egg, lemon or lime slices, and pass the Tabasco or hot sauce around the table.
To make Bean Soup Mix: Combine yellow split peas,
Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1\" to 2 \" in crock pot.
Cook on high for 2 hours.
Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
Serve this as a complete meal or over rice if desired.
Freezes well.
Rinse and soak pinto beans, kidney beans, black-eyed beans, split peas, lentils, pearl barley and uncooked rice overnight. Take 2 cups of bean soup mix.
Cook beans in 3 to 4 quarts of water with soup bone, onion, clove of garlic, can green chilies and tomatoes, salt and pepper.
Cook until beans are done, 2 to 4 hours.
Sprinkle with grated cheese and serve with hot buttered cornbread.
Mix Campbell's black bean soup and water until smooth. Add beans, ground beef and salsa.
Heat thoroughly.
Serve with sour cream, grated cheese and tortilla chips.