iling water until bright green and slightly wilted, about 2
ep pan with a lid, and cook over medium-high heat
Cut and wash greens.
Boil water.
Drop in greens; cook until tender and drain.
Saute garlic in oil.
Add greens and simmer. Add beans and juice, salt and black pepper.
A little crushed red pepper adds flavor.
Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
Serve over rice with Parmesan cheese if desired.
Wash and tear escarole.
Slowly saute garlic cloves in oil. Add red pepper, water and beans and cook.
Add greens that have already been steamed in separate pan.
Salt and pepper to taste. May top with grated Parmesan cheese.
Heat oil in a large skillet over medium heat. Add onion, salt, and red pepper flakes, and sautee for 4 minutes.
Add the garlic, mushrooms, and beans, and sautee for 2 minutes.
Add the wine or vinegar and stir.
Add the kale, stir to coat leaves, and cover. Reduce heat to medium-low and cook for 5 minutes.
Remove the cover and allow the mixture to cook for 2 minutes so that the extra liquid cooks off.
cans pork and beans or baked beans.
Stir beans into the sauteed
Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
large skillet. Cook and stir celery and onion in hot oil
Brown the sausage, onions and celery.
Mix the tomato soup, tomato paste, brown sugar and mustard and simmer 15 minutes.
In a separate pan, mix the green beans, yellow beans, butter beans, kidney beans and hot chili beans and bring to a boil.
Simmer 15 minutes.
Mix all together in a 9 x 13-inch casserole dish; add bacon strips to top.
Bake approximately 1 hour in a 350\u00b0 oven, or until bacon is browned and beans are heated through.
large, deep skillet, and cook over medium-high heat
Cook the first 7 ingredients 15 minutes.
Mix the kidney beans and pork and beans.
Mix all together.
Bake in uncovered dish 45 minutes at 325\u00b0.
Preheat oven to 325 degrees F.
Grease and flour two 9 x 5 x 3 inch pans.
Puree undrained pork and beans in a blender or food processor, or with mixer.
In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
Gently fold in nuts and pureed pork and beans.
Divide batter into pans evenly.
Bake for 60 minutes, or until bread tests done.
Brown sausage and chopped onion and drain.
Pour into slow cooker.
Add drained green, lima and yellow wax beans, then add kidney and pork and beans with liquid.
Add mustard, brown sugar and tomato sauce.
Simmer until ready.
Brown the hamburger and 1 onion.
Add chili powder to taste; drain any grease after completely browned.
Add the brown sugar, ketchup and barbecue sauce.
Add some more chili powder, if needed.
Mix and simmer.
Add the pork and beans.
Simmer for about 10 minutes.
Add the last onion; simmer for a couple of minutes.
Brown the ground beef and chopped onion; drain.
Add pork and beans, mushrooms, ketchup, chili powder, water and salt and pepper.
Mix and let simmer about 15 minutes.
Buy one can of pork and beans and take it home.
Open the can. Pour beans into a pan; heat them.
Take the beans out of the pan and put them in a bowl.
Eat them carefully because they are hot.
Mix pork and beans with mustard, catsup, Worcestershire sauce and onion.
Brown ground beef and drain.
Add to bean mixture. Pour in a 2-quart baking dish.
Bake for 45 minutes at 350\u00b0.
Pour pork and beans into 1 1/2 quart casserole.
Add brown sugar and onion; add catsup.
Top with bacon. Bake in 350\u00b0 oven for 2 hours.
Yield:
6 servings.
Remove pork fat from pork and beans.
Mash beans and pineapple.
Combine all ingredients and mix well.
Bake at 350 for 25 minutes in a greased jelly roll pan.
For frosting, boil sugar, milk and butter for 1 minute and stir in chips until melted.
Spread on cooled bars while mixture is thin.