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Brazilian Black Bean Soup 2 cups black beans 31/2 cups water or stock 2t salt 1 cup each chopped onion, carrot and celery 6 chopped garlic cloves 3T each cumin and crushed corriander seeds 2 peeled, sectioned, deseeded oranges 1/2 cup orange juice 1Tb sherry juice from 1 lemon 1T each black and red pepper. Wash the beans and soak, them , covered, for 4 hours. Drain and add water or stock. Add salt. Bring to a boil and then simmer, covered, for 1 1/2 hours. Sautee the vegetables and garlic. Add cumin and corriander. Cook until vegetables are soft, adding water if needed. Add veggies to cooking beans. About 10 minutes before beans are ready add the oranges, orange and lemon juice, sherry, black and red pepper. Stir, cover, cook 10 more minutes. Taste and make adjustments. Very good with strong cheese. This does have a bit of a kick. I think I actually add about a tablespoon more of each spice. I grate Gruyere cheese and sprinkle it on top, with good bread on the side. |
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1 lb. great northern beans (2 1/2 cups), rinsed & picked over 1 chopped onion 1 (14 oz) can stewed tomatoes with juice 1/2 cup molasses 6 sun dried tomatoes (not oil packed), chopped 2 tsp. salt, or to taste black pepper to taste In a large bowl, cover beans with cold water; let soak overnight. (Alternatively, in a large pot, cover beans with water and bring to a boil. Boil for 2 minutes. Remove from the heat and let stand for 1 hour.) Drain and rinse the beans; place in large pot with cover with fresh water. Bring to a simmer and cook over low heat until almost tender, about 45 minutes. Meanwhile, preheat over to 300. Transfer beans and cooking liquid to a 2 qt. casserole or bean pot. Add onions, stewed tomatoes, molasses and sun dried tomatoes. Cover and bake for 2-3 hours, or until the beans are very tender and the sauce has thickened. (add more water as needed to keep the beans barely covered.) Season with salt and pepper and serve. Makes about 6 cups, serves 6 |
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Prep and cook time: 30 minutes Makes: 4 cups, eight servings 3 cups finely chopped onions 2 or 3 cloves garlic, minced 3 tablespoons extra-virgin olive oil 2 cans (about 1 lb. each) chickpeas (garbonzo beans), rinsed and drained 1 cup chicken broth salt and ground pepper 1 tablespoon minced parsley 1. In a 10 to 12 inch frying pan over medium-high heat, cook the onions and garlic in 2 tablespoons of oil stirring often, until onions are golden, about 7 minutes. 2. Add chickpeas and broth. Cook 10 minutes more to blend flavors. Stir to release any brown bits from the pan. (If making ahead, cool, then chill in an airtight container for up to 4 days. Re-heat over medium heat until hot, about 10 minutes.) 3. Pour into a serving bowl, add salt and pepper to taste, drizzle with the remaining olive oil, and sprinkle with parsley; serve hot. |
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4 C Black-eyed peas (about 2 cans) .75 t salt 1 C onions, chopped fine 2 garlic cloves, minced 2 T butter or vegetable oil pinch of ground allspice pinch (or more) of cayenne 1.5 T soy sauce (optional) plenty of freshly ground black pepper to taste ------------------- 3 C cooked brown rice ------------------- 1 large ripe tomato, chopped .5 C chopped scallions chopped fresh parsley sour cream or nonfat plain yogurt smoked cheddar cheese, grated* ---------------------- Warm the black-eyed peas with their liquid in a saucepan. Saute the onions and garlic in the butter or oil until golden, about 10 minutes. Add the allspice, cayenne, and soy sauce. Stir this mixture into the warm peas. If necessary, add a little water or vegetable broth to make it juicy. Simmer gently for about 20 minutes to allow the flavors to marry. Stir often. To serve, top the warm rice with the black-eyed peas and then the chopped fresh tomato, scallions, and parsley. Add sour cream or grated smoked cheddar cheese as well, however you like. (I have hot pepper sauce available at the table, since we like things spicy. You can play with this recipe a bit.) |
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Ingredients: 2 cups Pinto Beans Salt Pork, about the size or your palm chopped 1 Onion, chopped 1/4 cup Ketchup 2 Tbsp Worcestershire sauce 6 cloves Garlic, minced 1 "bunch" Celantro, chopped Put beans in large pot cover with water plus 2 inches. Add salt pork and onion then cook for 1 1/2 hours. Then add ketchup, worcestershire sauce, garlic and celantro. Cook 30 minutes longer. |
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1 1/2 cups split peas 1 tbsp fat back pork (finely diced) 1 tbsp butter 1/2 tsp salt 1/2 tsp pepper Wash peas, mix in the fat back pork and place in a pudding bag. Tie bag, allowing room for expansion of the peas and steam for 3 to 3 1/2 hours. When cooked, remove from bag and mash well adding the butter, salt and pepper. |
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Serves 6 5 cups water or vegetable stock (have an addtional couple of cups of boiling liquid handy) 1 tsp. salt 1 1/3 cup corn meal 3/4 cup cooked (or canned) pumpkin 1/2 cup cream cheese (cut into small pieces) 1/2 tsp. nutmeg Bring water or stock and salt to boil. Reduce heat to a simmer. Stir in pumpkin. SLOWLY pour in corn meal while continuously stirring. An easy way of doing this is to pick up handfulls of cornmeals and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING. If mixture gets too thick and impossible to stir, add more boiling liquid. Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture. Continue cooking and stirring for about twenty minutes. If you don't cook the polenta long enough, you won't achieve the proper creamy consistency. Continue to add additional liquid as necessary. The proper consistency should be that of a thick Cream Of Wheat Cereal. Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot. NOTE--I use low-fat cream cheese...the family loves it. Pumpkin is a nice twist!! Pumpkin Pie Spice is great too! |
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1 lb garbanzo beans 1/2 c unsalted butter 2 tbsp vegetable oil 1 tbsp garlic -- minced 2 tbsp curry powder 1 tsp coriander 1/2 tsp cumin 1/2 tsp ginger -- or more salt to taste Soak, rinse, and cook chick peas. Do not allow beans to get too soft. When tender but still firm, remove from heat and drain well. Pat dry. Preheat oven to 375F. Melt butter in medium-sized saucepan over low heat. Add vegetable oil and garlic and allow to sit for 5 minutes, keeping warm. Pour butter into large baking tray with sides. Spread dried chick peas on tray. Bake 15 minutes, turning frequently, or until chick peas are golden. While chick peas are baking, combine spices and herbs. When chick peas are done, remove from oven and sprinkle with herbs and spices and toss to coat. Serve warm. |
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1 (16 oz) bag dried black-eyed peas 5 cups water 2 tablespoons green onion, minced 1 tablespoon Creole seasoning 1 teaspoon dried parsley flakes 1 teaspoon garlic powder 1 teaspoon coarsely ground pepper 1 teaspoon chili powder 3 chicken-flavored bouillon cubes Sort and wash peas; place in a large Dutch oven. Add water to cover peas 2 inches; let soak overnight. Drain peas, and return to Dutch oven. Add 5 cups water and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 1 hour or until tender, stirring occasionally. This is excellent served over rice. |
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4 slices bacon 1 tsp. salt 1 onion, chopped 1 can pork and beans 1/2 cup catsup 1 can lima beans 1/3 cup brown sugar 1 can butter beans 2 Tbsp. vinegar 1 can kidney beans 1 Tbsp. mustard ham chunks Fry bacon and onion; add sauce, then add beans; mix well. Bake in 325 degree oven 1/2 hour, covered - then remove cover and continue baking for another 1/2 hour. |
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Ingredients: 1.) Two cups of dried beans. I prefer black (turtle) or pinto beans, although chili, kidney, navy and most other beans work quite well. 2.) Eight cups cold bottled water, (we have foul tasting water in CA). 3.) Five medium onions, finely chopped. 4.) Eight cloves of garlic, crushed. 5.) Three to four tablespoons of sliced, bottled jalapeno peppers, finely choped. (typically used for nachos, Vlassic and La Victoria are fine). Add more if you want a very "hot" version of these beans. 6.) Juice and pulp of one fresh lime. 7.) One tablespoon of commercial chili powder. 8.) One half teaspoon ofcayanne pepper. More if you want scorching beans. 9.) One and a half teaspoons of salt. 10.) Black pepper, about 12-15 twists on a pepper mill 11.) Ten good "squirts" of Crystal or Frank's Louisiana Hot Sauce (or Tobasco, or you favorite. I like Crystall's extra-hot). 12.) One six once can of tomato paste. 13.) Three tablespoons of de-fatted chicken stock for sauteing. Process: 1.) Saute chopped onions for about ten minutes using chicken stock. Add crushed garlic and jalapenos and saute for five more minutes. Saute until mixture is lightly carmelized. Be certain not to burn garlic or peppers. 2.) Inspect beans for any foreign debris. Remove debris and wash under cold tap in a collandar. Drain throughly. 3.) Bring eight cups of bottled water to a rolling boil in a large sauce pan or pressure cooker. Add washed, dried beans, cover pan and remove from heat. NOTE: Do not heat water at this point if using a pressure cooker. 4.) Allow beans to steep for one hour. No need to soak overnight as this causes the beans to ferment, imparting a bitter taste. Do NOT change water at this point, or a loss of taste will result. NOTE: Skip this step if using a pressure cooker. 5.) Add onion/garlic/jalapeno pepper mixture to the bean and water. Add all remaining seasonings and ingredients to the sauce pan. Mix THROUGHLY with a wooden spoon. 6.) Cover beans and simmer on very low heat for 2 1/2 hours, or pressure cook at high pressure setting for 55 minutes. Stir beans occasionaly when using a conventional sauce pan. 7.) Allow beans to cool to room temperature and then freeze or refrigerate. 8.) Allow beans to develop for at least 24 hours in refrigerator. They keep for at least two weeks in my refrigerator, and months in the freezer if properly packaged for storage. 9.) Enjoy :-) |
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2 1/4 cups water 1 cup yellow cornmeal mixed with 1 cup cold water 1/4 teaspoon salt dash Tabasco 15-oz can Hunt's Ready Tomato Sauce or similar sauce choice of seasonings Bring the 2 1/4 cups of water to a boil in medium saucepan. Gradually add the cornmeal/water mixture, stirring constantly. Add the salt and Tabasco. Cook and stir until mixture returns to a boil; reduce heat. Cook until very thick, stirring constantly (10-15 minutes). Pour half of the mixture into a greased 9" pie pan and spread evenly. Top with selected filling. Top with the remaining cornmeal mixture. Refrigerate until firm (several hours or overnight). Bake at 400F for 30-35 minutes until golden brown. Cut into four slices and top with Hunt's Ready Sauce (heated) or a comparable tomato product. Fillings: 1 cup sweet peppers (green, yellow, red, or mix) 3/4 cup chopped onions 1 Tablespoon oil Saute veggies in oil (or steam them) until pepper is crisp-tender and onion is becoming transparent. 1 cup shredded mozzarella cheese (low-fat is okay) 3/4 cup chopped sweet peppers (green, yellow, red, or mix) 1/4 cup shredded Parmesan cheese Mix together. 1 10-oz package frozen, chopped spinach, thawed and well drained 4 hard-boiled eggs, chopped (or just use two) Mix together 1 10-oz package frozen chopped broccoli, thawed and well drained 1 4-oz can mushroom stems and pieces, drained Mix together. I hope you enjoy experimenting with polenta. In addition to this standby, I have cooked polenta and chilled it in a small loaf pan, then sliced and sauted it in oil, then topped with cheese or sauce. |
