Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.
Heat oven to 325\u00b0F.
Mash beans and breadcrumbs together.
Add other ingredients and form to a dough.
If needed, you may add touch of skim/soy milk to thin.
Place loaf in greased loaf pan.
Bake approximately 1 hour and enjoy!
Toast the bread, as desired.
Smash the beans down onto one slice, top with the pickle and cheese, cover and enjoy!
NOTES:
MUST use a seriously sharp cheese!
I use Heinz Vegetarian Baked Beans, but the flavor of any sort of sweet baked beans should work with the sharp cheddar and pickles.
I eat this with cold or warm beans, but always solid cheese.
Stir vegetable bouillon, cumin, garlic, chili powder, turmeric, oregano, basil, and red pepper together in a small saucepan; heat over low heat until aromatic, 1 to 2 minutes. Add water, bring to a simmer, and remove from heat.
Stir black beans, red kidney beans, vegetarian baked beans, tomatoes, onion, celery, carrot, and green beans together in a slow cooker; add spice mixture and stir.
Cook on High for 6 to 8 hours.
Stir coconut milk into the chili, reduce heat to Low, and cook at least 30 minutes more.
mix together the sausages and baked beans until well combined. Spread
Place bacon on a paper towel lined paper plate.
Heat on Full power covered with paper toweling 3 minutes or until crisp.
In a deep 1 1/2-quart heat-resistant, nonmetallic casserole combine beans, onion, catsup, mustard and brown sugar.
Mix thoroughly. Crumble bacon and sprinkle over baked bean mixture.
Heat uncovered on roast for 12 minutes or until sauce is bubbly.
mall saucepan, heat the reserved baked bean sauce over low heat until
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery.
Season with garlic, chili powder, parsley, oregano and basil.
Cook for at least two hours on high.
This is a simple crowd pleasing recipe that can sit in a slow cooker until it is time to serve.
Prep time:
approx. 10 minutes.
Cook time: approx. 2 hours.
Makes 8 servings.
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
For Vegetarian be sure your baked beans are Vegetarian.
Spray a 10cm x
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onions, bell peppers, jalepenos and mushrooms.
Add garlic, chili powder, and salt.
Cook for at least two hours on High.
Alternatively, cook vegetables in a small amount of oil in a large pot on medium heat for 10 minutes; add all other ingredients, bring to a simmer and cook 1-2 hours until flavours have combined and vegetables are soft.
Steam, microwave or boil potatoes until soft.
Drain and then mash potatoes with the baked beans.
n equal amount of the bean mixture in the center of
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
Mash beans and add remaining ingredients except toast.
Spread between slices of toast.
Makes 4 sandwiches.
Enjoy!
Cut bean curd into .5-inch cubes,
In a large soup pot, saute the hot dogs slices in the oil. Brown about 3 minutes.
Add the remaining ingredients except for the bell pepper.
Bring to an almost boil reduce heat and stir in the diced green bell pepper.
Fnally, reduce heat to simmer, cover the soup pot and cook on low for about 10-15 minutes. Adjust seasonings if necessary.
Serve soup warm with dinner rolls to sop up the broth.
Crock pot directions:
Saute the hot dogs in the oil then add them along with all the other ingredients to the crock pot. Cook on LOW ...
Preheat oven to 350\u00b0. Heat oil in large saucepan over medium heat; add onion and garlic and cook 8 minutes, stirring occasionally. Add red and green peppers; cook 5 minutes, stirring occasionally. Stir in baked, butter and red beans, ketchup, brown sugar, vinegar and mustard; bring to a boil. Stir franks into bean mixture. Transfer mixture to 2 qt. casserole or 8 or 9 inch square baking dish. Bake 40 to 45 minutes or until hot and bubbly. Makes 6 servings.
5-60 seconds.
Spread bean paste on tortilla. Layer on
Cook bacon until crisp; drain.
Reserve enough drippings to saute onion and green pepper.
Crumble bacon and save.
Combine onion mixture, bacon and remaining ingredients; stir well.
Bake in 2 1/2-quart casserole at 350\u00b0 for 1 hour, uncovered.
If fat gram conscious, use vegetarian baked beans and omit bacon.
Saute in Pam.
Serves 8 to 10.