s not part of the recipe, but it is information that
Wash beans.
Soak dried kidney beans for 2 hours in
Combine kidney beans, tuna, and red onion in a bowl.
Stir olive oil, parsley, curry powder, salt, and black pepper into kidney bean mixture until well combined.
Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.
ealed, until needed.
BASIC BEAN SOUP Combine contents of package with
n occasional stir, simmer the soup for 40 minutes until the
(For the bean mix you can add to
In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.
Cook and stir ground beef in a skillet over medium high heat until browned and crumbly, 5 to 10 minutes; drain fat. Transfer beef to a slow cooker and sprinkle with onion and taco seasoning mix.
Stir white beans, red kidney beans, white kidney beans, ranch-style beans, pinto beans, black beans, hominy, and tomatoes with green chile peppers into beef mixture.
Cook in the slow cooker set to Low until cooked through and flavors blend, 4 to 5 hours.
Heat olive oil in a large saucepan over medium heat. Add onion and scallion; cook and stir until softened, 3 to 5 minutes. Add garlic; cook and stir until aromatic, 3 to 5 minutes.
Put chicken broth, diced tomatoes, cream-style corn, white beans, light red kidney beans, pork, and cumin into the saucepan; bring soup to a simmer and cook for 15 minutes.
Blend black beans and lime juice in a blender. Add beans to soup, season with salt and pepper, and simmer for 20 minutes. Garnish servings with corn kernels.
To make Bean Soup Mix: Combine yellow split peas,
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.
Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned.
Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.
In a large pot, heat olive oil and cook carrots, celery and onion until tender. Add tomatoes with their liquid, broth, water, salt and pepper.
Heat to boiling.
Reduce heat. Simmer, uncovered, 10 minutes. Drain white and red kidney beans.
In a small bowl, with fork, mash one can white beans. Add to pot and stir in well.
Add remaining 2 cans drained beans, cooked pasta and frozen spinach which has been defrosted and drained.
Heat through and serve with grated Parmesan cheese.
In large pot, heat oil over medium-high heat.
Add chopped carrots, diced celery, chopped onion and 1/2 cup chicken broth. Cover and cook until vegetables are very tender, about 15 minutes. Stir in remaining chicken broth and tomatoes, breaking tomatoes up with a spoon.
Bring to a boil.
Reduce heat to medium; cover and cook 15 minutes.
Stir in white and red kidney beans and zucchini.
Simmer until zucchini is tender, about 10 minutes. Stir in spinach.
Cook until tender, about 3 minutes.
Combine all beans; divide into ten 2-cup packages for gift giving.
Prepare mix according to Nine Bean Soup recipe.
Yield: 10 (2 cup) packages.
inute.
Add in the red kidney beans and drained chopped tomatoes
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture.
Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree.
When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
Drain kidney beans and place in a shallow bowl.
Slice green pepper into strips.
Cut onion up into strips.
Add vinegar so that beans, peppers and onions can marinate.
Add salt and pepper for flavor.
alad bowl and arrange the kidney beans in a large mound