rizzle with olive oil.
RECIPE TESTING
SIMMER DOWN
Melt butter with oil in heavy, large pot over medium heat. Add onion, celery and garlic and cook 5 minutes, stirring frequently.
Add cabbage and cook 5 minutes, stirring occasionally.
Add stock, tomatoes, beans, ham bone, basil or pesto, salt and pepper and bring to a boil.
Reduce heat and simmer 45 minutes, stirring occasionally.
Taste and adjust seasoning.
Discard bone.
Can be prepared 1 day ahead.
Cool, cover and refrigerate.
Bring soup to simmer before continuing. Makes 8 servings.
ust soft.
Sprinkle with tuscan garlic seasoning and crushed red
his recipe is simply a teaspoon full of the prepared sweet bean
Spread tortillas with reduced-fat cream cheese.
Top with remaining ingredients; roll up.
KITCHEN TIPS:
SUBSTITUTE: Substitute deli fresh shaved ham for the turkey breast.
MAKE AHEAD: Wrap roll-ups individually in plastic wrap. Refrigerate until ready to serve, up to 24 hours.
SERVING SUGGESTION: Pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.
Add the beans and enough bean cooking liquid to make the
op with saute pan of Tuscan vegetables.
Serve with a
emon juice and parsley into bean mixture in saucepan; season to
Preheat oven to 350 degrees. Mix all of the ingredients for the crust together. The batter will be lumpy. Spread into a 9x9 casserole dish. In a large frying pan brown the ground beef and drain the fat out. Add the chopped onion and cook until clear. Add in the remaining bean mix ingredients and cook until hot. Spoon the bean mixture onto the batter. Cook in the oven for 30 minutes. In the last 15 minutes of cooking you can add shredded cheese to the top for added flavour. For a large 9x13 casserole just double the recipe.
aring knife, cut the vanilla bean in half lengthwise. Open up
BEAN-BARLEY SOUP MIX: In a
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
Saut chopped onions until translucent.
Add minced garlic and continue cooking until golden.
Mix in cannellini beans and thyme leaves.
Cook over medium-low heat for 10 minutes.
Pour bean mixture into food processor and process until smooth, adding grated Parmigiano and 1 to 2 tablespoons olive oil.
Serve on baguette toasts.
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.
Add onion and garlic and saute 2 to 3 minutes.
Abb cabbage, zucchini,leeks,tomatoes,carrots,celery, rosemary,red pepper flakes, and salt and cook until vegetables begin to soften, about 6 minutes.
Add water, 2 cups beef broth and beans and bring to a boil.
Reduce heat, cover and simmer until beans are tender, about 1 1/2 hours, stirring occasionally.
Puree soup in batches in blender; chill several hours or up to 1 week.
To serve, thin soup with ...
(For the bean mix you can add to
Saute the onion, carrots, and celery in the olive oil.
Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker.
Cook until you get home; you may need to add water later.
Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.
Garnish with a dash of lemon juice in bowl.
dd drained and rinsed four-bean mix and simmer for 5
he dough to a garbanzo bean floured, work surface and knead
Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
Repeat first step with the corn, and add to the beans.
Add remaining ingredients and mix together.
This recipe works best if allowed to sit for 24 hours for the flavours to blend.