Guest guest Posted April 22, 2001 Report Share Posted April 22, 2001 * Exported from MasterCook * Red and Black-Eye Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dried black-eyed peas 1 cup dried small red beans -- (NOT kidney beans!) 4 tablespoons olive oil -- (or other vegetable oil) 4 cloves garlic -- minced 1 cup onion -- chopped 1 cup celery -- chopped 1 cup carrots -- chopped 1 14 oz can stewed tomatoes -- chopped 6 cups vegetable stock 1/2 teaspoon paprika -- (optional) 1/2 teaspoon dill weed -- dried 1/2 teaspoon celery seed -- dried 1/2 teaspoon cumin -- dried 1 teaspoon freshly ground black pepper salt to taste few drops of liquid smoke seasoning to taste The night before put the red beans and black-eyed peas to soak overnight in double their volume of water. In the morning, drain off the soaking water and discard it. Heat the oil in a large skillet (or in the crockpot itself if you have one that has a removable pot with a non-stick surface like mine). Saute the garlic and onions until they start to turn clear (don't brown them). Add the other vegetables and saute for a few minutes. Add the tomatoes and stock and bring to a rolling boil. Reduce heat to a simmer. Add the paprika, dill weed, celery seed, cumin, and pepper. Correct the seasoning (I don't find any extra salt necessary at this point when I use canned stock. Simmer for at least two hours, or in the crockpot at setting number 2 for five or six hours. Stir in liquid smoke seasoning. Serve. For those who prefer crispier vegetables, leave out the celery and carrots in the beginning and only put them in to simmer for the last half-hour of cooking. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2295 Calories; 81g Fat (30.9% calories from fat); 84g Protein; 323g Carbohydrate; 51g Dietary Fiber; 15mg Cholesterol; 10048mg Sodium. Exchanges: 17 Grain(Starch); 3 Lean Meat; 11 1/2 Vegetable; 17 Fat. Serving Ideas : Serve simply with a small green salad and cornbread. Brown rice or quinoa are also good with this. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Savory Garbanzo Beans with Vegetables Recipe By :Betty Crocker's Slow Cooker Cookbook Serving Size : 8 Preparation Time :0:15 Categories : Beans & Legumes Betty Crocker's Slow Cooker CB Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried garbanzo beans -- (2 cups) sorted & rinsed 5 1/2 cups water 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil -- or vegetable oil 2 cups sliced mushrooms 1 cup shredded carrots -- (1 1/2 medium) 4 medium green onions -- thinly sliced 2 cloves garlic -- finely chopped 2 tablespoons lemon juice 1 tablespoon prepared horseradish -- (to 2 tbsp) 2 teaspoons mustard Place beans, water, salt & pepper in a 3 1/2 to 6 quart slow cooker. Cover and cook on high heat setting 4 to 5 hours or until beans are tender. Heat oil in a 12-inch skillet over medium heat. Cook mushrooms, carrots, onions, and garlic in oil about 5 minutes, stirring occasionally, until vegetables are tender. Stir vegetables into beans. Stir in remaining ingredients. Cover and cook on high heat for 15 minutes to blend flavors. Finishing Touch: Enhance the flavor with an additional squeeze of fresh lemon juice and a dash of lemon pepper seasoning before serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 254 Calories; 7g Fat (23.9% calories from fat); 12g Protein; 38g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 314mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : Sauteing the vegetables in olive oil before stirring them into the cooked beans not only enhances the flavor but also helps to reduce some of the liquid from the fresh mushrooms. A drained 8-ounce can of sliced mushrooms can be used instead of the fresh mushrooms. You can skip the sauteing in step 3 and just add the canned mushrooms, carrots, onions, and garlic to the cooked beans. Stir in a tablespoon of olive oil for added flavor. Nutr. Assoc. : 617 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Slow Cooked Beans & Wheat Berries Recipe By :Mary McDougall Serving Size : 10 Preparation Time :0:00 Categories : Beans & Legumes Rice & Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups water 1 large onion -- sliced 6 small red potatoes -- cut in half 1 1/2 cups dried great northern beans 1 cup wheat berries 3 teaspoons ground cumin 4 cloves garlic -- minced or pressed 4 teaspoons ground turmeric 1 teaspoon salt 1/2 teaspoon pepper -- (optional) Combine all ingredients in slow cooker and cook on high for 8-10 hours. Source: " Vegetarian Times " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 1g Fat (3.7% calories from fat); 7g Protein; 27g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Black Beans & Rice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dry black beans 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 1 medium green bell pepper -- chopped 2 jalapeno peppers -- minced 4 cloves garlic -- minced 2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 bay leaves 5 cups vegetable broth 4 cups hot cooked rice Rinse beans. Place in a large saucepan. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat, cover and simmer 2 minutes. Remove from heat and let stand, covered, for 1 hour. Drain. (You can omit simmering and just soak beans overnight in a covered pan with cold water.) In a 3 1/2, 4, or 5-quart crockpot, combine onion, celery, carrot, green pepper, jalapenos, garlic, cumin, coriander, thyme, salt, pepper, and bay leaves. Stir in drained beans and vegetable broth. Cover and cook on low heat for 8 to 10 hours or high heat for 4 to 5 hours. Discard bay leaves. If desired, mash beans slightly with a potato masher. Serve over hot rice. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 3g Fat (10.6% calories from fat); 7g Protein; 48g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 1172mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tex-Mex Pinto Beans Recipe By :Betty Crocker's Slow Cooker Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Betty Crocker's Slow Cooker CB Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried pinto beans -- (2 cups) sorted & rinsed 1 large onion -- chopped (1 cup) 2 cloves garlic -- finely chopped 6 1/2 cups water 1 tablespoon chili powder 1 1/2 teaspoons salt 1/2 teaspoon pepper Mix all ingredients in a 3 1/2 to 6 quart slow cooker. Cover and cook on high for 7 to 9 hours or until beans are tender. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 1g Fat (3.6% calories from fat); 16g Protein; 51g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 562mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. Serving Ideas : Cornbread, cabbage salad, and lemonade. NOTES : Serve with hot pepper sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Green Curry Recipe By :From Maureen O'Halloran, maoh Serving Size : 4 Preparation Time :0:00 Categories : Sauces & Toppings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound dried garbanzo beans -- (or about 3 cans) 4 large green chiles -- (Anaheim) 1 medium onion -- chopped 1 tablespoon chopped garlic 1/2 cup fresh cilantro -- loosely packed 3/4 lemon peel -- (no white pith) 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1/4 teaspoon ground cardomon 1/4 teaspoon ground anise seeds 1 tablespoon tamari -- (soy sauce) 1 tablespoon vegetarian Worcestershire sauce 1 cup apple juice 1 14 oz can evaporated skim milk (or substitute soy or rice milk) cooked rice to serve Curry over 1) Soak garbanzo beans and cook according to package directions (I used a crock pot). 2) Take next set of ingredients and blend in food processor or blender until they form a paste. 3) Heat a non-stick skillet over medium heat for a few minutes then add paste. Stir and cook for about five minutes. Some of paste may stick and brown but don't let it burn. Add apple juice and stir to unstick bottom crust. Cook for another 5 minutes stirring. 4) Add cooked garbanzo beans and bring to a low boil. Reduce heat and simmer about 15 minutes. 5) Add evaporated milk and simmer another 15 minutes. 6) Serve over rice. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 1g Fat (4.3% calories from fat); 9g Protein; 27g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Non-Fat Milk; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Cassoulet Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Thanksgiving/Christmas Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces dried garbanzo beans 3 quarts water 3 tablespoons garlic -- minced (divided) 1 bay leaf 1/4 cup butter or margarine 8 ounces fresh mushrooms 1/2 teaspoon dried thyme 1/4 teaspoon dried rosemary -- crushed 1/2 teaspoon dried oregano 1 cup dry white wine 3 tablespoons tomato paste 6 turnips, peeled -- cut into fourths 4 large red potatoes, peeled -- cut into fourths 1 rutabaga, peeled -- cut into 1 " pieces 2 onions -- cut into eighths 6 carrots -- cut into 2 " pieces 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/4 cup olive oil 2 14.5 oz cans vegetable broth 1/2 cup fine dry breadcrumbs Sort and wash the garbanzo beans; place in a 6-quart Dutch oven. Cover with water 2 inches above the beans; let stand 8 hours or overnight. Drain. Add 3 quarts of water, 1 tablespoon minced garlic, and bay leaf. Cook over medium high heat for 2 hours or until beans are tender. Remove and discard bay leaf. Set beans aside. Melt butter or margarine in a large skillet over medium-high heat. Add 1 tablespoon of garlic, mushrooms, and next 3 ingredients. Cook, stirring constantly, 5 minutes. Add wine and tomato paste, cook, stirring constantly, 2 minutes. Add to beans. Combine remaining 1 tablespoon minced garlic, turnips, and next 7 ingredients. Spread into an aluminum foil lined roasting pan. Bake at 500 degrees F for 20 minutes, stirring once. Spoon roasted vegetables over beans in Dutch oven, pour broth over vegetables. Sprinkle with dry breadcrumbs. Bake at 325 degrees F for 1 1/2 hours or until vegetables are tender. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 15g Fat (50.2% calories from fat); 5g Protein; 28g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 1011mg Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 3 Fat. NOTES : Once the beans are cooked, the cassoulet is halfway done. To streamline the process, cook the dried beans in a pressure cooker or cook them overnight in a slow cooker. You could also cook the beans a day ahead and then prepare and assemble the remaining ingredients the following day. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Fiesta Stew Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. dried white beans 3/4 cup lentils 4 cups water 2 cloves garlic -- minced 1 12 oz package Morningstar Farms Breakfast Links -- sliced 1 medium onion -- chopped 3 stalks celery -- chopped 1 10 oz can Rotel tomatoes 1 tsp. salt 1 tsp. ground black pepper chopped green onions for garnish -- optional Soak white beans overnight. Drain beans and put into slow cooker; add lentils, water, garlic, Breakfast Links, onions, celery, salt, black pepper and Ro-tel tomatoes. Cook on Low for 8 hours. Ladle into individual soup bowls and garnish with chopped green onions, including tops. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; trace Fat (2.7% calories from fat); 7g Protein; 17g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 381mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. Serving Ideas : Serve with French bread and salad Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Beans with Sage & Garlic Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried cannellini beans -- rinsed 2 sage leaves -- minced 1 tablespoon olive oil 1 garlic -- crushed 1 teaspoon salt In large bowl, combine the beans and enough cold water to cover by 2 inches. Let stand at room temperature overnight. Drain well and place in slow cooker. Add the garlic, sage, and enough cold water to cover by 2 inches. Cover and cook until the beans are just tender, 6 to 7 hours on low. During the last 30 minutes of cooking, stir in the salt. Drain the beans. Serve hot or at room temperature drizzled with the olive oil. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 3g Fat (96.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 426mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat. NOTES : http://saraskitchen.faithweb.com Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * White Beans with Sun-Dried Tomatoes Recipe By : Serving Size : 5 Preparation Time :0:10 Categories : Beans & Legumes Betty Crocker's Slow Cooker CB Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried great northern beans (2 cups) -- sorted and rinsed 2 cloves garlic -- finely chopped 6 cups water 1 1/2 teaspoons dried basil leaves 1 teaspoon salt 1/4 teaspoon pepper 3/4 cup finely chopped sun-dried tomatoes in olive oil 1 2.25 oz can sliced ripe olives -- drained Mix all ingredients except tomatoes and olives in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 4 to 5 hours or until beans are tender. Stir in tomatoes and olives. Source: " http://www.bettycrocker.com " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2 Calories; trace Fat (2.9% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 435mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat. NOTES : Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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