Category = Beans

           6 Ingredient

           1 Large Onion; Chopped
           1/2 Tsp Turmeric; Dried
           1 Large Pepper; Chopped
           1 Cup Tomato Sauce
           1 Garlic Clove; Crushed
           1 1/2 Tbl Molasses
           1 1/2 Tsp Dry Mustard
           1/2 Tsp Apple Cider Vinegar
           1 1/2 Tsp Chili Powder
           1 Dash Tabasco Sauce
           1/2 Tsp Cumin
           4 Cup Beans; Cooked

                                          Preparation

           Recipe by: The McDougall Plan Preparation Time: 0:35 Saute onion, pepper and garlic in
           1/4 c water for 5 minutes. Add mustard, chili, cumin, tumeric and stir well to mix. Add
           remaining ingredients and mix well. Cook over low heat until heated through, about 15
           minutes. HELPFUL HINT: This is great on a bun like sloppy-joe mix, with ketchup and
           mustard. Good take-along for picnics. Use either hot or cold. Also good over whole
           grains or as a sandwich spread.
 
 

Category = Beans

           4 Ingredient
           1/2 Cup Onions, Diced
           2 Tsp Sugar
           1/3 Cup Green Peppers, Diced
           1/2 Tsp Salt
           8 Oz Ground Turkey
           1 Egg, Beaten
           8 Oz Canned Black Beans, Drained
           1/3 Cup Milk
           8 Oz Tomato Sauce
           2 Tbl Vegetable Oil
           1 Pkg Taco Seasoning Mix
           1 Cup Canned Corn, Drained
           1 Cup Cornmeal
           4 Oz Grated Cheddar Cheese

                                          Preparation

           Preheat oven to 350. Spray a 9" pie plate with nonstick cooking spray and set aside. Spray a
           medium sized skillet with nonstick cooking spray. Saut onions and green pepper until tender,
           about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small
           chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside. In a
           medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk,
           and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press
           the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture
           on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated
           cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes
           before serving. This recipe, by Greta Weingast of Benecia California, won the $10,000
           Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The original recipe
           of course calls for Chedarella rather than any old grated cheddar cheese! OLX 2.1 TD If you
           are a vegetarian, can you eat animal crackers? Spicy Pinto Beans by Gayle Hudson 4 cups
           pinto beans (or mixture of dry beans), washed and sorted 1 yellow onion, chopped 1 (28 oz.)
           can whole (or crushed) tomatoes with juice 3 cloves garlic, sliced (or to taste) 2 ribs celery,
           sliced thin 2 smoked ham hocks, or about 1 cup chopped ham 1 tbsp chili powder 1 tsp salt
           1 tbsp ground cumin 1 package instant chicken broth (seasoning), or enough chicken stock
           to fill crock pot with ingredients 1/3 cup Pace Picante sauce (medium), optional Soak beans
           in water and the salt overnight in enough water to cover (keep in mind that beans will expand
           and should not be exposed above water line). In morning, drain, but do not rinse. Add
           remaining ingredients, stirring well to combine thoroughly; picante sauce will give beans a
           spicy, hot flavor. Add enough water or chicken stock to fill to top. Do not use instance chicken
           seasoning if you use chicken stock. Bring to boil in crock pot (this takes at least one hour at
           highest settings...to speed up process, heat water/stock in microwave, then return to pot),
           then reduce temperature to 350 for the day. To serve in the evening, I usually start the beans
           at 6 a.m., bring to boil by 7:30 a.m. and cook until 6 p.m. Stir again thoroughly and serve over
           rice or cornbread. Also very good when reheated
 
 

Category = Beans

           8 Ingredient

           4 1/2 Qt Water
           3 Heads Garlic, Halved, Or 10
           1 1/3 Lb Dried Black Beans, Washed
           -Cloves Garlic, Whole
           -And Soaked Overnight
           Salt To Taste
           2 White Onions, Halved
           30 Epazote Or Cilantro Leaves

                                          Preparation

           From the Gulf [of Campeche] area. Bring water to a boil in a large saucepan or clay pot. Add
           beans, onion, and garlic. Cook at a slow boil for 1 1/2 hours or until beans are done. Add salt
           after 1 hour of cooking. Blend 1 cup beans in a blender or food processor with a little cooking
           water. Add bean mixture to remaining beans. Stir in epazote. Serve beans with chopped
           green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated
           cheese. Makes 8 servings. From: THE TASTE OF MEXICO by Patricia Quintana, Stewart,
           Tabori & Chang, New York. 1986. ISBN 0-941434-89-3.
 
 

Category = Beans

           6 Ingredient

           1 Lb Pink Beans
           3 Cloves Garlic,
           1 Small Can Ortega Green Chiles,
           -Minced/pressed
           -Chopped
           1/2 Tsp Chili Powder
           1 Tsp Salt
           4 Tbl Salsa Or To Taste
           1 Large Onion, Chopped

                                          Preparation

           Soak the beans overnight, changing water several times. Put beans in crock-pot and cover
           with an inch or so of water. Add salt, onion, garlic, and chili powder. Cook on low until beans
           are soft (about 18 hours? I forget). When beans are cooked, ladle off and reserve some of
           the liquid from the top. Mash the beans well. (I never do this as well as I'd like; I've tried a
           potato masher and an empty iced-tea jar.) Add reserved liquid as necessary for consistency.
           (I never have to add any, myself.) Stir in the chopped chiles and the salsa; heat through. -----
 
 

Category = Beans

           6 Ingredient

           2 Cup Long-Grain Rice;uncooked*
           1/4 Cup Corn Oil
           2 Cloves Garlic; Crushed
           5 Cup Chicken Broth; **

                                          Preparation

           * NOT Uncle Ben's converted type or the precooked type. ** When using substitutions (see
           below) always remember to keep the proportions of rice to liquid the same. Heat the oil on
           med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add
           the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir.
           When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is
           absorbed. This is the basic recipe, and there is a lot more you can do with it. For example:
           Substitute 1/2 cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of
           the liquid with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2 cup
           sliced mushroom and green onion. Use beef or other broth instead of chicken. Add 1/2 cup
           cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The
           possibilities are really endless if you use your imagination. Just stick to the basic recipe and
           proportion of rice to liquid
 
 

 Category = Beans

           6 Ingredient

           2 Cup Dried White Beans
           -Cloves Garlic)
           Water
           29 Oz Can Crushed Tomatoes
           3 Jalapeno Peppers, Chopped
           1 1/2 Tbl Chili Powder
           1 Green Or Red Pepper, Chopped
           1 Tsp Cumin
           1 Onion, Chopped
           1/4 Cup Molasses
           1 Tsp Garlic Powder (Or 2-3 Minced
           Salt And Pepper To Taste
 
 
 

                                          Preparation

           Cover the beans with water and soak overnight. In the morning, drain the beans and cover
           with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion,
           garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the
           vegetable juices that are released will keep everything from sticking to the pan.) Add the
           tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally.
           Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish.
           Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake,
           uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft. Serves 6. Served
           with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per
           serving and a measly 1.35 g fat. Another suggestion would be to use cooked corn - it adds
           the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge. And
           it's yummy, too. -----
 
 

Category = Beans

           2 Ingredient

           1 Tsp Vinegar
           3 Tbl Chopped Celery
           1/4 Tsp Chili Powder (Up To 1 Tsp)
           2 Flour Tortillas
           1/8 Tsp Onion Powder
           4 Slices Tomato
           2 Tsp Salad Dressing
           2 Leaves Lettuce
           3/4 Cup Pinto Or Kidney Beans

                                          Preparation

           Mexican Bean Sandwich Use chili powder to your personal taste. Salad dressing should be
           low-fat mayonnaise type. Beans should be cooked, drained, unsalted, chopped. (If you use
           canned beans see the dietary changes below.) Mix vinegar, chili powder and onion powder
           with salad dressing in bowl. Add beans and celery; mix well. Soften tortillas in heated frying
           pan for about 1 1/2 minutes. Turn if necessary. Place half of bean filling onto each tortilla near
           one edge. Top with lettuce and tomato. Roll up. Makes 2 servings - one sandwich each. Per
           serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium. If using canned drained
           beans, sodium will be 318 mg for pinto beans and 282 mg sodium for kidney beans. This
           combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber
           and low in fat.
 
 

Category = Beans

           8 Ingredient

           3 Tsp Vinegar
           3 Tsp Molasses
           1 1/4 Tsp Ginger
           2 Tsp Dry Mustard
           1 Cup Sugar
           1/3 Lb Salt Pork Or 8 Slices Bacon
           1 Tbl Catsup
           6 Small Onions Quartered
           1/4 Tsp Salt

                                          Preparation

           Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse
           beans next morning, add water to cover, put ingredients into pan and par boil them,together
           for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon,
           blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F.
           Also you have to add water to them, just enough to keep them covered. Stir every now and
           then. Note: Old Timers would only use Salt Pork not bacon, my mother said so!
 
 

Category = Beans

           4 Ingredient

           1 Can Pinto Beans (15oz), Drained,
           1 Large Green Pepper, Chopped
           -Rinsed
           5 Flour Tortillas
           1 Can Black Beans (15oz), Drained,
           1 Cup Monterey Cheese,
           -Rinsed
           -Pre-Shredded
           1 Can Corn (16oz)
           1 Cup Cheddar Cheese, Pre-Shredded
           1 Can Chopped Green Chilies (4oz)
           1 Large Jar Salsa
           1 Large Onion, Chopped

                                          Preparation

           FROM: Daniel Reemes (Texas Open Forum! 903-534-1918 30,000 + Files (1:3801/100))
           Source: Tyler Morning News, Sept. 11, 1991 Yield: 4 Servings Preheat oven 425". Combine
           beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the
           bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean
           mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue
           alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer.
           Bake covered at 425" for 10 minutes. Serve with salsa. **
 
 

 Category = Beans

           6 Ingredient

           3 Medium Carrots, Sliced
           11 1/2 Oz V-8 Or Tomato Juice
           2 Medium Onions, Chopped
           8 Frankfuaters, Cut Into 1"
           1 Garlic Clove, Minced
           -Pieces
           2 Tbl Butter/margarine/bacon Fat
           1 Tsp Worsterceshire Sauce
           28 Oz Baked Beans In Brown Sugar
           American Or Cheddar Cheese,
           -Sauce
           -Shredded

                                          Preparation

           Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp
           and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat,
           stirring occasionally until hot. Serve with cheese. Source: "The Yankee Kitchen" 04-06-93
           [#2] Cheryl
 
 

Category = Beans Main Ingredient =

           4 Ingredient

           1/2 Cup Green Lentils; Dried
           1 Tbl Chili Powder
           1/4 Cup Pinto Beans; Dried
           1/4 Cup Coriander Leaves; Chopped
           1/4 Cup Red Kidney Beans; Dried
           6 Oz Monterey Jack Cheese; Grated
           1/4 Cup Baby Lima Beans; Dried
           6 Flour Tortillas; 10"
           1 Onion; Medium
           1 Tomato; Medium, Chopped
           4 Garlic Cloves
           1 Lettuce; Shredded
           2 Jalapeno Peppers *
           1 Salsa
           1 Tbl Oregano; Dried

                                          Preparation

           Servings: 4 Rinse lentils and beans, discarding any that look suspicious, and soak in clean
           water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer,
           covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 -
           2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. oil. I omit the
           oil to keep the fat content down. The flavour does not seem to suffer.] Chop the Jalapena
           pepper.
           (*) Adjust the quantity to your own taste and / or tolerance. Peel and crush the garlic. Drain
           the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean
           mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the
           coriander leaves, adding some of the reserved liquor as necessary to process. [The final
           puree should be quite thick.] Pre-heat the oven to 325 F. Assemble as follows on an
           oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased
           surface. Cover with lentil-bean puree [4 - 5 T.]. Sprinkle with Monterey Jack cheese. Add
           another flour tortilla and repeat, saving enough cheese to cover the top of the final flour
           tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes
           before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice,
           Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena
           peppers may be varied to suit individual tastes. I use more peppers! If you're prone to
           "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and
           asafoetida <ass-uh-fuh-TEE-duh> found in most East-Indian specialty stores. It can
           significantly reduce flatulence. -----