Guest guest Posted April 22, 2001 Report Share Posted April 22, 2001 Now the bean recipes. I'll post 30 of them, 10 at a time. Here's the first group: * Exported from MasterCook * Baked Beans (Fix It and Forget It) Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman Good Serving Size : 10 Preparation Time :0:00 Categories : Beans & Legumes Fix-It and Forget-It Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried navy beans 6 cups water 1 small onion -- chopped 3/4 cup ketchup 3/4 cup brown sugar 3/4 cup water 1 teaspoon dry mustard 2 tablespoons dark molasses 1 teaspoon salt Soak beans in water overnight in large soup kettle. Cook beans in water until soft, about 1 1/2 hours. Drain, discarding bean water. Mix together all ingredients in slow cooker. Mix well. Cover and cook on low 10 to 12 hours. S(ISBN): " 1-56148-317-6 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 1g Fat (2.7% calories from fat); 11g Protein; 47g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 444mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * BBQ Cowboy Pinto Beans Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Best Slow Cooker Ever Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried pinto beans rinsed and picked over 4 cups hot water 2 medium onions -- chopped 1 tablespoon chili powder 3/4 cup hickory-flavored barbecue sauce 1/2 cup ketchup 1 1/2 tablespoons prepared yellow mustard 1 dash Tabasco sauce -- OR more to taste In a 3 1/2-quart electric slow cooker, mix together the beans, hot water, onions, and chili powder. Cover and cook on the low heat setting about 7 hours, or until the beans are tender but not falling apart. Drain off all the cooking liquid. Stir in the barbecue sauce, ketchup, mustard, and Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; trace Fat (6.8% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bean and Herb Soup Recipe By :Adapted From Fix-It and Forget-It Cookbook, Dawn J. Ranck & Phyllis Pellman Good Serving Size : 8 Preparation Time :0:00 Categories : Fix-It and Forget-It Cookbook Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dry mixed beans 5 cups water 1 cup chopped onions 1 cup chopped celery 1 cup chopped carrots 2 cups water -- (to 3 cups) 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 2 cups fresh tomatoes -- crushed OR 1 14.5 oz can crushed tomatoes Combine beans and water in saucepan. Bring to a boil. Turn off heat and let stand for 1 hours. Combine onions, celery, and carrots in 2-3 cups of water in another saucepan. Cook until soft. Mash slightly. Combine all ingredients in slow cooker. Cover. Cook on high for 2 hours and then on low for 2 hours. S(ISBN): " 1-56148-317-6 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; trace Fat (7.3% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 296mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beans & Barley Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans & Legumes Rice & Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion, chopped 1 carrot, chopped -- (to 2) chopped 1 cup navy beans -- soaked 1/2 teaspoon prepared mustard 1/2 cup dried split peas 1/4 cup pearl barley 1/2 cup mushrooms -- chopped 1 cup dried pinto beans 4 cups vegetable broth 3 tablespoons parsley -- minced 1/4 cup lentils Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 T of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsely, bring to bil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and barley. Cover and simmer another hour until all beans are tender. (Note: I like it spicy so I added lots of tabasco and pepper). I know this is more of a " winter recipe " but I think it will be good cold, also. Things got a bit mushy in the crockpot so it might be better to cook on the stove. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1659 Calories; 19g Fat (10.0% calories from fat); 84g Protein; 296g Carbohydrate; 83g Dietary Fiber; 10mg Cholesterol; 6572mg Sodium. Exchanges: 19 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates. NOTES : http://saraskitchen.faithweb.com Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Black Bean Chili Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 5 Preparation Time :0:00 Categories : Chilis Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces packaged dried black beans rinsed and picked over 4 cups boiling water 1 large onion -- chopped 1 green bell pepper cut into 1-inch squares 1 red bell pepper cut into 1-inch squares 1 1/2 tablespoons chili powder 1 1/2 tablespoons ground cumin 1/4 teaspoon seasoned salt 3 garlic cloves -- minced 1/2 teaspoon liquid smoke hickory seasoning 6 ounces canned tomato paste 6 large plum tomatoes -- chopped, OR 28-ounces canned Italian peeled tomatoes drained and chopped The cooking time of black beans can vary a great deal depending on how long they were stored and where they were grown. With the same slow-cooker technique, black beans have at different times taken as little as 5 1/2 or 6 hours on low or as long as 9 hours on the same heat setting; so start checking after 5 or 6 hours, but leave yourself some extra time, just in case. I like to top this meatless chili with shredded lettuce and carrots, chopped tomatoes, scallions, and avocado, and a dollop of sour cream or yogurt. MAKES 5 TO 6 SERVINGS 1. In a 3 1/4-quart electric slow cooker, mix together the beans, water, onion, green and red bell peppers, chili powder, cumin, seasoned salt, garlic, and liquid smoke. 2. Cover and cook on the low heat setting 6 to 9 hours, or until the beans are tender. Stir in the tomato paste and tomatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 54 Calories; 1g Fat (16.5% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Boston Style Baked Beans Recipe By :Eat More, Weigh Less Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups dried navy or kidney beans -- soaked 5 hours 1/3 cup molasses 1/4 cup brown sugar 1 tablespoon dry mustard 1/4 teaspoon cayenne 1 teaspoon Bakon yeast -- (available at health -- food stores) 2 teaspoons tamari 2 medium onions -- chop in large -- pieces 2 bay leaves 3 cloves garlic -- minced 1 teaspoon salt Freshly cracked pepper Preheat the oven to 300 degrees. Drain the beans, cover with fresh water, and bring to a boil for 5 minutes, then drain again. Whisk together the molasses, sugar, mustard, cayenne, Bakon yeast, and tamari in a bowl, then mix with the beans and add the onions, bay leaves, garlic, salt, and pepper. Place in a bean pot or 2-quart baking dish and add water to cover the beans. Cover and bake until the beans are very soft, 7 to 8 hours. Check periodically and add more water, if needed, to keep the beans from drying out. Remove the cover during the last half hour of cooking so a crust can form. 401 calories, 1.7 gram fat per 1 cup serving. Serving Ideas : Serve with corn bread and a salad. NOTES : Bakon yeast contributes the smoky flavor instead of using salt pork. A crockpot would work fine with this recipe. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; trace Fat (2.9% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 366mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cajun Red Beans and Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Rice & Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried kidney beans 1 package Morningstar Farms Breakfast links -- cut into bite-sized pieces 2 onions -- chopped 1 bell pepper -- chopped 4 ribs celery -- chopped 1 28 oz can crushed tomatoes 2 cloves garlic -- to 3 1/8 teaspoon tabasco 1 1/2 teaspoons creole seasoning salt and pepper 1/4 teaspoon cayenne pepper 1 teaspoon oregano 1 teaspoon parsley 1 teaspoon basil 2 bay leaves 1/4 teaspoon thyme Mrs. Dash to taste cooked long-grain white rice Soak beans in water overnight in crockpot. Add onions, peppers, celery, tomatoes, and seasonings (except salt) and enough water to cover beans. Stir. Cook in crock pot on high 8 hours. Add Breakfast Links about halfway through cooking period. Stir in salt just before serving (after beans are softened.) *On stove, simmer slowly until done. Stir and check seasonings whenever able. Stir in salt before serving. Serve over rice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 1g Fat (3.2% calories from fat); 21g Protein; 61g Carbohydrate; 23g Dietary Fiber; 0mg Cholesterol; 249mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Country Lima Bean & Cabbage Soup Recipe By :adapted from The Crockery Cook, Mable Hoffman, pg 67 Serving Size : 8 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried baby lima beans -- rinsed 8 cups vegetable broth 1 onion -- chopped 1 teaspoon chopped fresh marjoram 1 clove garlic -- minced 1/2 teaspoon dried red pepper flakes -- crushed 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups shredded cabbage In slow cooker, combine all ingredients. Cover and cook on low 10 to 11 hours or until beans are tender. Ladle into individual bowls. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 4g Fat (19.9% calories from fat); 7g Protein; 29g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1765mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cuban Black Beans and Rice Recipe By : Serving Size : 6 Preparation Time :0:20 Categories : Beans & Legumes Betty Crocker's Slow Cooker CB Rice & Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black beans -- (2 cups) sorted and rinsed 1 large onion -- chopped (1 cup) 1 large bell pepper -- chopped (1 1/2 cups) 5 cloves garlic -- finely chopped 2 dried bay leaves 1 14.5 oz can diced tomatoes -- undrained 5 cups water 2 tablespoons olive or vegetable oil 4 teaspoons ground cumin 2 teaspoons finely chopped jalapeño chili 1 teaspoon salt 3 cups hot cooked rice Mix all ingredients except rice in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 6 to 8 hours or until beans are tender and most of the liquid is absorbed. Remove bay leaves. Serve beans over rice. Source: " http://www.bettycrocker.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 413 Calories; 2g Fat (4.1% calories from fat); 20g Protein; 81g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 377mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fat. Serving Ideas : Serve along with bowls of chopped red onion, hard-cooked eggs and chopped fresh cilantro to sprinkle on top for a traditional black bean and rice dish. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Frijoles Negros (Black Beans) Recipe By :Adapted From Slow Cooker Cooking, Lora Brody Serving Size : 0 Preparation Time :0:00 Categories : Beans & Legumes Slow Cooker Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried black beans -- rinsed, drained & picked over 1 cup loosely packed cilantro leaves 1 large onion -- peeled & chopped 3 cloves garlic -- peeled & minced 10 cups Vegetable Stock -- (page 9) 1/3 cup vegetable oil Tabasco sauce -- (optional) salt & freshly ground pepper to taste Place the beans, cilantro, onion, garlic, broth, and oil in the insert of a slow cooker. Cover and cook on high for 12 to 18 hours or until the beans are extremely soft. Add the optional Tabasco and the salt and pepper to taste. S(ISBN): " 0-688-17471-X " Copyright: " 2001 " Yield: " 8 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3869 Calories; 118g Fat (26.9% calories from fat); 159g Protein; 559g Carbohydrate; 103g Dietary Fiber; 25mg Cholesterol; 16288mg Sodium. Exchanges: 36 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 24 1/2 Fat. NOTES : Serve as is with rice or use in Black Bean Dip (page 38), Black Bean Soup (page 59), Refried Beans (page 84) or Black Bean Bread (page 153). Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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