1 lb. lentils, washed
2 tsp. Cavender's Salt Free Greek Seasoning
1-2 drops of Tabasco Habanero
1/2 Tbsp. onion powder
a few shakes of garlic powder
a few generous shakes of cinnamon
6 oz. can no salt added tomato paste
Salt OPTIONAL
Place lentils in pot and cover with water. Bring to a boil then allow to simmer. Keep adding additional steaming water to keep the lentils almost submerged in the broth. Add remaining ingredients. Simmer until lentils are tender. Add tomato paste, mixing well. Serve with plenty of black pepper. Enjoy!
Showing posts with label beans or lentils. Show all posts
Showing posts with label beans or lentils. Show all posts
Friday, January 27, 2012
Tuesday, February 15, 2011
VERY VEGGIE LENTILS
1 lb. lentils
2 large cloves of garlic, pressed
2 plum tomatoes, cut in chunks
10 green onions, sliced
8 handfuls of fresh spinach
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar (add more if needed)
2 small carrots very thinly sliced
salt
coarsley ground black pepper
Wash and sort lentils. Add water to about 1/2-1 inch above lentils and add garlic. Bring to a boil and simmer about 7-10 minutes. When the lentils begin to get tender, add tomato and alternately add about half of the green onions, carrots, and spinach gradually. Turn off heat and gradually add remaining green onions, carrots, and spinach. Stir till spinach wilted. Most of the water will have absorbed into the lentils. Add olive oil and balsamic vinegar. Salt lightly and add a small amount of coarsley ground black pepper.
The lentils have a great nutlike taste and all the veggies in it really taste terrific.
2 large cloves of garlic, pressed
2 plum tomatoes, cut in chunks
10 green onions, sliced
8 handfuls of fresh spinach
2 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar (add more if needed)
2 small carrots very thinly sliced
salt
coarsley ground black pepper
Wash and sort lentils. Add water to about 1/2-1 inch above lentils and add garlic. Bring to a boil and simmer about 7-10 minutes. When the lentils begin to get tender, add tomato and alternately add about half of the green onions, carrots, and spinach gradually. Turn off heat and gradually add remaining green onions, carrots, and spinach. Stir till spinach wilted. Most of the water will have absorbed into the lentils. Add olive oil and balsamic vinegar. Salt lightly and add a small amount of coarsley ground black pepper.
The lentils have a great nutlike taste and all the veggies in it really taste terrific.
THREE BEAN SALAD
This salad is unique because it has three different kinds of dried beans.
1/2 lb. small red beans
1/2 lb. navy beans
1/2 lb. garbanzo beans
salt to taste
coarsely ground black pepper, to taste
Bean Salad Dressing (recipe included)
Wash beans. In separate pots, cover beans with several inches of water and soak for about 8 hrs. Discard soaking water. Then add more water and simmer beans until al dente. Drain and cool on plates. Salt lightly.
When beans are cooled, add 1/4 cup of each type of bean to each serving bowl, add salad dressing and blend. Add plenty of coarsely ground black pepper and salt to taste.
Bean Salad Dressing
3 - 4 parts light mayo
1 part apple cider vinegar
scant amount of spicey brown mustard
(I like Shur-Fine or Kroger's mustard)
1/2 lb. small red beans
1/2 lb. navy beans
1/2 lb. garbanzo beans
salt to taste
coarsely ground black pepper, to taste
Bean Salad Dressing (recipe included)
Wash beans. In separate pots, cover beans with several inches of water and soak for about 8 hrs. Discard soaking water. Then add more water and simmer beans until al dente. Drain and cool on plates. Salt lightly.
When beans are cooled, add 1/4 cup of each type of bean to each serving bowl, add salad dressing and blend. Add plenty of coarsely ground black pepper and salt to taste.
Bean Salad Dressing
3 - 4 parts light mayo
1 part apple cider vinegar
scant amount of spicey brown mustard
(I like Shur-Fine or Kroger's mustard)
THATS ITALIAN! LENTILS
1 cup lentils, washed
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
1 medium onion, peeled & microwaved whole
3 cloves garlic pressed
10 oz. frozen chopped spinach, defrosted
6 oz. can organic tomato paste
about 1 tsp. oregano
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
a few drops of Tabasco
Parmesan cheese
black pepper
Cover lentils with water, add pressed garlic & oregano. Bring to a simmer. Add more water as often as necessary, but be careful to avoid making it soupy. Cut cooked onion in strips and add to lentils. When lentils are almost done, add defrosted spinach. Simmer for about 5 minutes. Add tomato paste, balsamic vinegar, Tabasco, pepper, olive oil and simmer for 1-2 minutes. Adjust seasonings. Serve with Parmesan cheese.
MEXICAN BLACK BEANS
I love the black beans at Cuco's Mexican restaurant. I found ideas for my recipe at Epicurious.com, which has recipes from Gourmet, and Bon Appetit! magazines. The beans will cook down a lot.
3 lbs. black beans
1 quart Organic Swanson's chicken broth
1 1/2 heads of garlic, pressed
juice of 2 limes
1 Tablespoon or more ground cumin
2 to 3 teaspoons or more cayenne
1 or more jalapeno peppers, seeded and chopped
salt to taste
extra-virgin olive oil
shredded Monterey Jack cheese
plain non-fat yogurt
Soak beans 8 hrs. or overnight. Discard soaking water. Add chicken broth. Add enough water to cover beans well. Bring to a boil and simmer for 2 hrs, adding more water as needed. Refrigerate overnight. Add lime juice, cumin, cayenne, garlic, jalapeno, and salt while heating over medium heat. Simmer, stirring often until too thick to simmer--about 1-2 hrs, adjusting seasonings as needed. Mash beans. To each serving add 1 teaspoon olive oil* and shredded Monterey Jack cheese. Heat in microwave for a few seconds to melt cheese. Top with about 1 tablespoon of yogurt, and slightly swirl it into the beans.
3 lbs. black beans
1 quart Organic Swanson's chicken broth
1 1/2 heads of garlic, pressed
juice of 2 limes
1 Tablespoon or more ground cumin
2 to 3 teaspoons or more cayenne
1 or more jalapeno peppers, seeded and chopped
salt to taste
extra-virgin olive oil
shredded Monterey Jack cheese
plain non-fat yogurt
Soak beans 8 hrs. or overnight. Discard soaking water. Add chicken broth. Add enough water to cover beans well. Bring to a boil and simmer for 2 hrs, adding more water as needed. Refrigerate overnight. Add lime juice, cumin, cayenne, garlic, jalapeno, and salt while heating over medium heat. Simmer, stirring often until too thick to simmer--about 1-2 hrs, adjusting seasonings as needed. Mash beans. To each serving add 1 teaspoon olive oil* and shredded Monterey Jack cheese. Heat in microwave for a few seconds to melt cheese. Top with about 1 tablespoon of yogurt, and slightly swirl it into the beans.
ITALIAN STYLE LENTILS A LA BLEU
This is a very hearty dish, which bursts with lively Italian flavor-- the bleu cheese brings additional verve!
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
1 lb. lentils
5.5 oz. package green onions, in 1/2 to 1-inch slices (about 1 1/2 - 2 bunches)
about 1 C frozen cut leaf spinach
1 1/2 Tbsp. extra virgin olive oil
1/2 Tbsp. Balsamic vinegar
Tomato paste with garlic, basil, and oregano
coarsely ground pepper
Bleu Cheese, crumbled
Wash and sort lentils. Add just enough water to cover lentils. Bring to a boil, then simmer for about 5 minutes. Add 2/3rds of green onions. Add frozen spinach and olive oil. Simmer, stirring frequently, until lentils are al dente, adding reserved green onions during the last minute or two of cooking time. Add Balsamic vinegar and add pepper to taste
Serve with tomato paste and bleu cheese.
HEARTY POTTAGE
Providing beta-carotene, lycopene, cruciferous veggie, dark green veggies and legumes*, in a hodgepodge of Southern favorites, this wholesome one-dish-meal helps you to achieve important requirements for robust good health.
Your kitchen might look like you had a wild party!
2 qt. homemade chicken or turkey broth
1/2 lb. dried black-eyed peas (no presoaking needed)
1 medium sweet potato, microwaved till done
1 large onion, microwaved till done
5-6 green onions, cut in 2-inch slices
3 cloves garlic, pressed or minced
6 oz. tomato paste
1 small head of cabbage, cut in 1/2-inch slices
1/2 green bell pepper, in small 1-inch long strips, sauteed
3 large mushrooms, in 1/2-inch cubes, sauteed
4 drops of Tabasco
coarsely ground black pepper
Cavender's All Purpose Greek Seasoning (to lightly season)
3 tbsp. extra-virgin olive oil
vegetable oil spray
Wash and drain black-eyed peas. Add 1 qt. homemade broth to a sauce pan. Add peas and partially cook (for about 15-20 minutes). Add 2 cups of homemade broth to blender. Slice microwaved sweet potato in eighths and puree with the broth. Add to black-eyed peas. Add another 2 cups of homemade broth to blender. Coarsely chop microwaved onion and puree with the broth. Add to black-eyed peas. Add tomato paste and mix thoroughly.
Spray a large pot with vegetable oil spray. Add cabbage and 1/2 cup of water. Partially cook cabbage over medium heat, being careful to add additional water, a little at a time, as needed.
Add black-eyed pea mixture, green onions, garlic, black pepper and about 4-6 shakes of Cavender's Greek seasoning. Simmer until cabbage and black-eyed peas are done. Stir in green bell pepper, mushrooms and Tabasco and cook about one more minute. Stir in olive oil.
*Key:
beta-carotene - sweet potato
lycopene - tomato paste
cruciferous veggie - cabbage
dark green veggies - green onions, bell pepper
legumes - black-eyed peas
Your kitchen might look like you had a wild party!
2 qt. homemade chicken or turkey broth
1/2 lb. dried black-eyed peas (no presoaking needed)
1 medium sweet potato, microwaved till done
1 large onion, microwaved till done
5-6 green onions, cut in 2-inch slices
3 cloves garlic, pressed or minced
6 oz. tomato paste
1 small head of cabbage, cut in 1/2-inch slices
1/2 green bell pepper, in small 1-inch long strips, sauteed
3 large mushrooms, in 1/2-inch cubes, sauteed
4 drops of Tabasco
coarsely ground black pepper
Cavender's All Purpose Greek Seasoning (to lightly season)
3 tbsp. extra-virgin olive oil
vegetable oil spray
Wash and drain black-eyed peas. Add 1 qt. homemade broth to a sauce pan. Add peas and partially cook (for about 15-20 minutes). Add 2 cups of homemade broth to blender. Slice microwaved sweet potato in eighths and puree with the broth. Add to black-eyed peas. Add another 2 cups of homemade broth to blender. Coarsely chop microwaved onion and puree with the broth. Add to black-eyed peas. Add tomato paste and mix thoroughly.
Spray a large pot with vegetable oil spray. Add cabbage and 1/2 cup of water. Partially cook cabbage over medium heat, being careful to add additional water, a little at a time, as needed.
Add black-eyed pea mixture, green onions, garlic, black pepper and about 4-6 shakes of Cavender's Greek seasoning. Simmer until cabbage and black-eyed peas are done. Stir in green bell pepper, mushrooms and Tabasco and cook about one more minute. Stir in olive oil.
*Key:
beta-carotene - sweet potato
lycopene - tomato paste
cruciferous veggie - cabbage
dark green veggies - green onions, bell pepper
legumes - black-eyed peas
CREAMY PUMPKIN, KALE & BEAN SOUP
1 C beans (15 beans mix)
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
1 bunch of kale
1 can of pumpkin
1 onion
1 can evaporated milk
vegetable oil spray
salt and pepper to taste
Wash beans and soak for 8 hours. Discard soaking water. Cover beans with water and boil until tender (about 1 hour). Set aside beans, reserving bean broth.
Wash and destem kale. Spray a large pot with vegetable oil spray. Add kale and 1/2 inch of water. Cover and cook over medium high heat just until tender, stirring often and adding more water as needed. Set aside kale, reserving the vegetable broth.
Peel onion and leave whole. Spray a small microwave safe cooking dish with vegetable oil. Add onion, cover loosely and microwave on high for 5 - 10 minutes. Allow to cool some then chop coarsely with kitchen shears.
Add evaporated milk to blender. Add onion and blend till smooth.
Set aside half of onion/evaporated milk mixture (leaving the other half in the blender). Add half of kale to blender. Blend until finely chopped. Repeat with remaining kale and onion/evaporated milk mixture.
Add kale mixture to a large pot. Add bean broth and vegetable broth from cooking the kale. Add pumpkin, stirring well. Add salt and pepper to taste. Simmer for about 3 minutes over medium heat, stirring often. Add beans and simmer for 2 minutes.
For the best flavor prepare a day ahead.
CHALUPA SOUP
This soup is wonderful the day it's made but loses a lot of flavor overnight!
1 lb. dried pinto beans
1/2 lb. eye of round steak, cut in bite sized pieces
vegetable oil spray
1 medium onion, chopped
2-3 cloves garlic, pressed
1 jalapeno, seeded & chopped
1/2 tsp. cumin
1 cup grated Mexican style 4 cheese
1 14.5 oz. can diced tomatoes
corn tortillas, torn into bite sized pieces
salt & pepper to taste
Wash beans and soak for 8-12 hours. Discard soaking water. Coat skillet with vegetable oil spray. Lightly brown steak over high heat. Cover beans with water, add steak, onion, garlic, jalapeno and cumin. Simmer till beans are tender. Add cheese, stirring till melted. Add drained tomatoes and bring to a simmer for 1-2 minutes. Place tortillas in serving bowl and add soup to bowl and serve. Enjoy!
1 lb. dried pinto beans
1/2 lb. eye of round steak, cut in bite sized pieces
vegetable oil spray
1 medium onion, chopped
2-3 cloves garlic, pressed
1 jalapeno, seeded & chopped
1/2 tsp. cumin
1 cup grated Mexican style 4 cheese
1 14.5 oz. can diced tomatoes
corn tortillas, torn into bite sized pieces
salt & pepper to taste
Wash beans and soak for 8-12 hours. Discard soaking water. Coat skillet with vegetable oil spray. Lightly brown steak over high heat. Cover beans with water, add steak, onion, garlic, jalapeno and cumin. Simmer till beans are tender. Add cheese, stirring till melted. Add drained tomatoes and bring to a simmer for 1-2 minutes. Place tortillas in serving bowl and add soup to bowl and serve. Enjoy!
Thursday, February 10, 2011
BLACK BEAN, YAM & SPINACH
This has a somewhat exotic look and taste and makes a very satisfying meal.
2-3 cups of Mexican Black Beans (see recipe)
1 large sweet potato
1 onion
1 1/2-2 lb. frozen chopped spinach, defrosted and drained well
8 oz. can tomato sauce (no added salt)
Soul Seasoning
Kikkoman less sodium soy sauce
vegetable oil spray
2 tbsp. extra - virgin olive oil
coarsely ground black pepper
Peel onion and leave whole. Microwave covered for 5-10 minutes in microwave safe dish sprayed with vegetable oil. Microwave sweet potato till tender, but not mushy. Cube sweet potato (do not peel).
Puree onion in 1 cup of water in blender. Add this to a pot sprayed with vegetable oil. Add Mexican black beans, spinach, sweet potato, tomato sauce, Soul Seasoning and pepper, stirring well. Simmer for about 5 minutes, stirring frequently.
Partially mash sweet potatoes and blend with beans. Add about 4 dashes of soy sauce. Add more soy sauce when served if needed.
2-3 cups of Mexican Black Beans (see recipe)
1 large sweet potato
1 onion
1 1/2-2 lb. frozen chopped spinach, defrosted and drained well
8 oz. can tomato sauce (no added salt)
Soul Seasoning
Kikkoman less sodium soy sauce
vegetable oil spray
2 tbsp. extra - virgin olive oil
coarsely ground black pepper
Peel onion and leave whole. Microwave covered for 5-10 minutes in microwave safe dish sprayed with vegetable oil. Microwave sweet potato till tender, but not mushy. Cube sweet potato (do not peel).
Puree onion in 1 cup of water in blender. Add this to a pot sprayed with vegetable oil. Add Mexican black beans, spinach, sweet potato, tomato sauce, Soul Seasoning and pepper, stirring well. Simmer for about 5 minutes, stirring frequently.
Partially mash sweet potatoes and blend with beans. Add about 4 dashes of soy sauce. Add more soy sauce when served if needed.
ANDREA'S MINESTRONE BEANS
These zestily flavored beans taste wonderful! They freeze well but lose some flavor in the freezer--just add some Tabasco and/or Mrs Dash Tomato-Basil-Garlic Seasoning Blend after thawing/heating in the microwave.
1 lb. navy beans
1 qt. homemade chicken broth
1 1/2-2 cups small whole wheat rotini
1 onion, chopped
4 cloves garlic, pressed
1/2 bell pepper, finely chopped
3 carrots, diced
14 1/2 oz. can diced tomatoes
small can of tomato sauce
small can tomato paste
2-3 dashes Tabasco
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. dried parsley
small box of fresh baby spinach
extra virgin olive oil
salt & pepper to taste
Parmesan cheese
Wash beans, cover with several inches of water and soak for 8-12 hours. Discard soaking water. Pour chicken broth over beans, adding water if needed and simmer beans. Add onion and garlic at start of simmering.
When beans are beginning to get tender add rotini, celery and bell pepper. Bring to a boil and add diced tomatoes, tomato sauce, tomato paste,Tabasco, basil, oregano and parsley. Simmer for five minutes and add carrots.
When beans, pasta and carrots are done, add spinach and cook until spinach is done. Add about a teaspoon of extra-virgin olive oil to each serving and stir. It's also good with Parmesan cheese.
1 lb. navy beans
1 qt. homemade chicken broth
1 1/2-2 cups small whole wheat rotini
1 onion, chopped
4 cloves garlic, pressed
1/2 bell pepper, finely chopped
3 carrots, diced
14 1/2 oz. can diced tomatoes
small can of tomato sauce
small can tomato paste
2-3 dashes Tabasco
1/2 tsp. dried basil
1/2 tsp. dried oregano
2 Tbsp. dried parsley
small box of fresh baby spinach
extra virgin olive oil
salt & pepper to taste
Parmesan cheese
Wash beans, cover with several inches of water and soak for 8-12 hours. Discard soaking water. Pour chicken broth over beans, adding water if needed and simmer beans. Add onion and garlic at start of simmering.
When beans are beginning to get tender add rotini, celery and bell pepper. Bring to a boil and add diced tomatoes, tomato sauce, tomato paste,Tabasco, basil, oregano and parsley. Simmer for five minutes and add carrots.
When beans, pasta and carrots are done, add spinach and cook until spinach is done. Add about a teaspoon of extra-virgin olive oil to each serving and stir. It's also good with Parmesan cheese.
ANDREA'S LENTIL & EGGPLANT SOUP
This is such a comforting soup to eat on a cold winter day. It's one of my most favorites!
1 lg. eggplant, peeled & cubed
1 onion peeled, microwaved whole
3 cloves garlic, pressed
1 cup lentils, washed & microwaved
8 oz. no added salt tomato sauce
Cavender's Greek Seasoning
5 - 10 dashes Tabasco
1 Tbsp. Balsamic vinegar
coarsely ground black pepper
extra-virgin olive oil
homemade organic wheat bread
Cover eggplant with water, add garlic and simmer until tender. Remove eggplant to a plate to cool. Then puree eggplant and onion in some of the eggplant broth. Return eggplant to pot containing remainder of the broth.
Stir in tomato sauce, balsamic vinegar, olive oil, Tabasco, black pepper and Cavender's.
Simmer uncovered for about 10 minutes or until thickened. Add microwaved lentils and simmer 5 more minutes.
Toast bread (if preferred). Drizzle 1 tsp. olive oil on bread. Ladle soup over the bread and serve.
1 lg. eggplant, peeled & cubed
1 onion peeled, microwaved whole
3 cloves garlic, pressed
1 cup lentils, washed & microwaved
8 oz. no added salt tomato sauce
Cavender's Greek Seasoning
5 - 10 dashes Tabasco
1 Tbsp. Balsamic vinegar
coarsely ground black pepper
extra-virgin olive oil
homemade organic wheat bread
Cover eggplant with water, add garlic and simmer until tender. Remove eggplant to a plate to cool. Then puree eggplant and onion in some of the eggplant broth. Return eggplant to pot containing remainder of the broth.
Stir in tomato sauce, balsamic vinegar, olive oil, Tabasco, black pepper and Cavender's.
Simmer uncovered for about 10 minutes or until thickened. Add microwaved lentils and simmer 5 more minutes.
Toast bread (if preferred). Drizzle 1 tsp. olive oil on bread. Ladle soup over the bread and serve.
ANDREA'S BEAN AND BOW TIE CASSEROLE
This is kind of a dressy spin on beans. I wanted to invent a casserole and now I have!
1 lb. dried beans (15 kinds of beans)
Reserve 2 3/4 C of bean broth
1/2 lb. bow tie pasta, cooked and drained
8 oz. can tomato sauce
1 1/2 Tbsp. all purpose flour
3/4 - 1 C shredded colby jack cheese (or your favorite)
1 medium onion, minced
1/2 green bell pepper, minced
4 slices cooked bacon, crumbled
1 clove of garlic, pressed
salt and pepper to taste
2 drops of Tabasco
plain yogurt or sour cream
Soak beans 8 hrs. Drain and boil until the navy beans (the small white beans) are al dente. Drain beans reserving bean broth. Cool beans and pasta. Salt and pepper beans, to taste. Add pasta and beans to a large bowl, mix well.
Cool and strain bean broth. Add 2 3/4 C of broth to blender. Turn blender on low and gradually add flour, then add tomato sauce. Pour broth-tomato mixture into a greased sauce pan. Add garlic and Tobasco.
Cook broth mixture over medium heat, stirring continuously, until bubbly. Add bacon and cheese. Stir until cheese is melted. Remove from heat. Add onion and green pepper. Add salt and pepper to taste.
Pour sauce over bean and pasta mixture. Mix well.
Pour into a greased casserole dish and bake in 350 F preheated oven for 30 minutes or until bubbly, and serve.
Makes 6 large servings or 8 or more medium servings.
This is great with a with a dollop of yogurt or sour cream.
1 lb. dried beans (15 kinds of beans)
Reserve 2 3/4 C of bean broth
1/2 lb. bow tie pasta, cooked and drained
8 oz. can tomato sauce
1 1/2 Tbsp. all purpose flour
3/4 - 1 C shredded colby jack cheese (or your favorite)
1 medium onion, minced
1/2 green bell pepper, minced
4 slices cooked bacon, crumbled
1 clove of garlic, pressed
salt and pepper to taste
2 drops of Tabasco
plain yogurt or sour cream
Soak beans 8 hrs. Drain and boil until the navy beans (the small white beans) are al dente. Drain beans reserving bean broth. Cool beans and pasta. Salt and pepper beans, to taste. Add pasta and beans to a large bowl, mix well.
Cool and strain bean broth. Add 2 3/4 C of broth to blender. Turn blender on low and gradually add flour, then add tomato sauce. Pour broth-tomato mixture into a greased sauce pan. Add garlic and Tobasco.
Cook broth mixture over medium heat, stirring continuously, until bubbly. Add bacon and cheese. Stir until cheese is melted. Remove from heat. Add onion and green pepper. Add salt and pepper to taste.
Pour sauce over bean and pasta mixture. Mix well.
Pour into a greased casserole dish and bake in 350 F preheated oven for 30 minutes or until bubbly, and serve.
Makes 6 large servings or 8 or more medium servings.
This is great with a with a dollop of yogurt or sour cream.
Pork 'n' Bean Casserole
This makes a very large casserole, but you could bake the casserole in a smaller pan adding only about half as many potatoes (which I recommend for a meatier casserole). I cook this with as many no salt added ingredients as I can. Although this recipe can be made with canned ingredients containing salt.
1 lb. Angus ground chuck, browned and drained of fat
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved al dente & sliced in 3/4 - 1-inch rounds or chunks(less for a meatier casserole)
1 Tbsp. extra-virgin olive oil
2 15 oz. cans navy beans, bean broth reserved
16 oz. canned tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt & pepper to taste
vegetable oil spray
Add to blender tomato sauce, onion (& cooking juice), bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Salt to taste. Remove from heating element and cover with lid.
Spray a large rectangular pan with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.
Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly).
1 lb. Angus ground chuck, browned and drained of fat
14 oz. extra-firm tofu, prefrozen, defrosted, squeezed dry & crumbled
1 slice cooked bacon, crumbled
3 lbs. russet potatoes in jackets, microwaved al dente & sliced in 3/4 - 1-inch rounds or chunks(less for a meatier casserole)
1 Tbsp. extra-virgin olive oil
2 15 oz. cans navy beans, bean broth reserved
16 oz. canned tomato sauce
1 onion, peeled and microwaved whole
1/2 green bell pepper, cut in strips and microwaved
3 cloves garlic, pressed
2 Tbsp. Worcestershire sauce, or to taste
1 Tbsp. spicey brown mustard
2 Tbsp. molasses
1 dash Tabasco
1 Tbsp. cumin
1/4 tsp. or so paprika
dried parsley, generously
dried mustard, sparingly
salt & pepper to taste
vegetable oil spray
Add to blender tomato sauce, onion (& cooking juice), bell pepper & bacon, blending after each ingredient added. Pour into a large pot sprayed with vegetable oil spray. Add reserved bean broth, 1 cup of water, garlic, Worcestershire sauce, Tabasco, molasses, brown mustard, dry mustard and parsley. Simmer slowly for 5-10 minutes. Add beef and simmer for 1-2 minutes. Add tofu and simmer for 5 minutes. Salt to taste. Remove from heating element and cover with lid.
Spray a large rectangular pan with vegetable oil spray. Add olive oil to coat pan. Line pan with potato rounds. Sprinkle lightly with salt and dried parsley.
Add beans to beef mixture. Adjust seasonings. Pour bean mixture over potatoes and bake in 350 F oven for 30-40 minutes. Cover with foil after removing from oven (or before if top of casserole dries out or browns too quickly).
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