Category Archives: Beans

North Pole Soup

North Pole Soup
10 cups water
6 chicken bouillon cubes
1 medium onion, chopped
2 carrots, sliced
2 cloves garlic, crushed
1 teaspoon basil
6 oz. ham, diced
1 cup tomatoes, crushed
1 cup pinto beans
5 oz. rotelli or shell pasta

Dissolve bouillon cubes in water. Add onion, basil, tomatoes and garlic.
Simmer until onions are tender. Add carrots. Cook till almost done. Add
pinto beans, ham and pasta. Simmer until pasta is done.

Asian Grilled Chicken

Asian Grilled Chicken

1/4 c Rice vinegar
2 tb Black bean paste
1/4 c Minced garlic
2 tb Minced fresh ginger root
1/2 c Minced scallions
1 tb Soy sauce
1 tb White wine
1 tb Dry mustard
1 tb Liquid hot pepper sauce
1 ts Peanut oil
1 lb Boneless skinless chicken breast
Combine all ingredients and mix well. Cover and chill for 2-4 hours or overnight. Remove chicken from marinade, drain well.

Grill 5 minutes per side or until cooked or, bake at 375 for 30 minutes(until juices run clear when pierced with a fork). Remove to a serving platter. Heat marinade until boiling and reduce a little. Simmer 3 minutes. Serve over grilled chicken. Garnish with cilantro leaves, if desired.

Pasta And Potato Stew

Pasta And Potato Stew

1/2 large onion, coarsely chopped
1/4 cup celery, chopped
1 tablespoon olive oil
1/8 cup dry red wine
1 tablespoon garlic, minced
15 oz diced tomatoes, canned
1/4 cup fresh parsley, chopped
1/4 cup carrots, chopped
2 medium red potatoes, uncooked diced
3/4 cup rotini, uncooked
15 oz kidney beans, canned
4 cup vegetable broth
1 tablespoon basil, dried
1/2 tablespoon oregano, dried
1 teaspoon chives, dried
1/2 teaspoon ground cumin
1/2 tablespoon arrowroot
1 tablespoon water

In a large soup pot over medium high heat, saute onion and celery in
oil until onion is limp but not brown. Add garlic part way through
and stir to prevent burning

 

Add carrots and part of the vegetable stock for liquid. Continue to
saute for 5 minutes stirring regularly.

Add parsley and the other seasonings. Be sure to crush the dried
herbs to release all their flavor. Continue cooking for another 5
minutes, stirring frequently.

Add remaining ingredients except arrowroot; bring to a boil. Reduce
heat to medium and cook uncovered until vegetables are soft; about 25
minutes.

Before serving, remove from the heat temporarily. Dissolve the
arrowroot in the cold water and mix well. Stir into the stew. Return
to the heat and stir until thickness looks right.

Serve with some good hot crusty bread.

Chili with Beef and Beans

Chili with Beef and Beans

2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste

Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.

Congressional Bean Soup

Slow Cooker Congressional Bean Soup

1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf

Assemble ingredients in crockpot. Cover and cook on low 8 to 10 hours or
until beans are tender.
Makes 6 servings.