1 jar white beans, rinsed
48 oz chicken broth
1 T minced garlic
1 t ground cumin
1 ½ t oregano
½ t cayenne
1 medium onion, chopped
1 small can chopped green chilis
4 c cooked and diced chicken breast
In a large pot, combine all ingredients. Start on med/high heat to bring to boil. Lower heat and simmer for three hours. Lid can be off and on occasionally to get desired thickness. Can add more broth if needed. Serve with sour cream and/or grated cheese on top.
Posted in Cookbook V2, Michele and Jack's Recipes, Soups and Stews
1 lb black beans, dry
1/2 c olive oil
1 large onion, chopped fine
1 green pepper, seeded and chopped
3 cloves minced garlic
1 tsp oregano
1/4 tsp ground cumin
1 small can tomatoes, cut up
1 t salt
1 bay leaf
2 lemons
Combine beans and 2 quarts water. Cover and let boil one minute. Remove and let stand one hour. Put oil in fry pan, gently saute onion, green pepper, and garlic until soft. Stir in spices and tomato, cook three minutes longer. Add sauce to beans along with 1 water, salt, and bay leaf. Bring to boil, reduce to simmer, and cook 1 1/2 hours or until beans are tender.
To serve, remove half of the beans, mash, and return them to the soup. Squeeze juice of one lemon into soup. Slice the remaining lemon and put into bowls. Serve with lemon and french bread and salad.
Posted in Carol and Bruce's Recipes, Cookbook V2, Soups and Stews
Tagged beans, tomato, vegetables
Red pepper
Orange pepper
Green pepper
Yellow pepper
Green onion
Red onion
Cucumber, peeled and seeded
Corn
1 can black beans, drained and rinsed
1 can chopped tomatoes
Basil
Oregano
Salt
Pepper
Cumin
Cayenne pepper
Hot pepper flakes
Vinegar
Sugar
Add equal parts diced red, green, orange, and yellow pepper, plus some diced green and red onion, chopped cucumber, and fresh corn. Feel free to add any other vegetables you have lying around. Add the black beans and tomatoes. Throw in some fresh basil and oregano if you have any. Add salt, pepper, cumin, cayenne pepper, and hot pepper flakes, all to taste. Finally, add equal parts sugar and vinegar, beginning with ¼ c each. Don’t add more liquid until the salsa sits for a while. Chill several hours, ideally overnight.
Posted in Appetizers and Dips, Cookbook V2, Shannon and Michael's Recipes
Tagged beans, corn, peppers, tomato, vegetables
Onion
Garlic
Extra virgin olive oil
2 c baked beans, B&M brand
1 c black beans
¼ c maple syrup
¼ c cider vinegar
Salt
Pepper
Mustard
Oregano
Ketchup
Saute chopped onion and garlic on olive oil. Add baked beans to drained and rinsed black beans. Add maple syrup and cider vinegar. Add salt, pepper, dry mustard, and oregano, all to taste. Maybe put a squirt of ketchup in if you like that kind of thing. Cook over medium heat for at least an hour, allowing some of the excess liquid to boil off.
Posted in Cookbook V2, Shannon and Michael's Recipes, Sides, Vegetarian
Tagged beans
¼ lb black beans, dry
2 T vegetable oil
1 onion
1 green pepper
1 c white rice
2 Roma tomatoes
Soak dry beans for as long as possible (overnight’s the best). Boil for 1-1.5 hours without adding water. Set aside. Dice onion and green pepper and brown in oil for 1-2 minutes. Add rice and brown/toast one minute. Add diced tomatoes and two fingers of water. Simmer until rice is done. Add beans with a little of their “soup”. Mix with rice over heat for one minute. Serves two. !Buen provecho!
Notes: This is the Nicaraguan staple dish. It’s best with real Central American black beans cooked over a wood fire, real Nicaraguan creama (sour cream), and a stack of hot, soft, corn tortillas. But if you can’t do that, it’s also great fried in a substantial amount of oil! It’s sclerotic or nutritious, depending on how you look at it: the tomato is my addition, the Vitamin C in the tomato will help your body make the most of the iron in the beans. Hey, it kept me alive for 2.5 years! Pronounced: GUY-yo PEEN-toe
Posted in Cookbook V2, Entrees, Lily's Recipes, Vegetarian
1 t salt
½ t sugar
¼ t black pepper
2 ½ T red wine vinegar
1 T lemon juice
2 t Worcestershire sauce
1 ½ t Dijon mustard
1 large shallot, peeled and quartered
2 cloves garlic, peeled and mashed
¼ c extra virgin olive oil
¼ c salad oil
1 T parsley, chopped fine
1 T chopped fresh basil, or ½ t dry
16 oz kidney beans, canned, rinsed and drained
16 oz garbanzo beans, canned, rinsed and drained
½ pound pasta
2 cans olives, sliced and drained
3 large roma tomatoes, diced
2/3 c carrot, diced
2/3 c red onion, diced
Combine ingredients through shallot in a measuring cup. Turn on food processor, drop shallots and garlic on. Pour in vinegar mixture, then add the oils slowly. Add the parsley and basil. When well mixed, stop machine. In a large bowl, toss rinsed and drained beans with the dressing and let marinate for at least a few hours. Cook pasta in a large volume of salted water for three to four minutes. When tender, drain well. Toss with the beans and dressing. Stir in half the olives, half the tomatoes, half the red onion, and half the carrots. Place the salad in a serving bowl and garnish with remaining vegetables.
Posted in Cookbook V2, Jeanne and Tim's Recipes, Salads
1 pound dried lima beans, picked over
3 or 4 chicken bouillon cubes
1 ham hock
8 oz chopped ham
2 cans chopped tomatoes in juice
1 onion
3 cloves garlic, chopped
1 T olive oil
Water to cover
Chop the onion fine and sautee it in olive oil until soft. Add garlic and cook another minute or two. Put in a pot with the lima beans. Cover the beans with water, add the bouillon cubes and ham hock. Simmer until the beans are mushy, making sure that the liquid doesn’t boil away. Remove ham hock, flake off any meat, and add meat to the pot. Add chopped ham, the tomatoes, and salt and pepper to taste. Let cool slightly, then puree about half the soup in the blender. Add it back to the pot and mix well to combine the textures. Add a little water if it seems too thick. Serve hot. Keeps several days in the fridge and can be frozen.
Vegetarian variation: Use veggie bouillon instead of chicken. You can either omit the ham/ham hock, or substitute cubed smoked tofu for it. Either way, add a dash of liquid smoke and/or some smoked pimento.
Posted in Cookbook V2, Meghan's Recipes, Soups and Stews
Tagged beans, ham, tomatoes, vegetables
1 can chick peas (garbanzo beans), mashed (do not drain)
Pinch garlic salt
3 T lemon juice, more if desired
Tahini—as much as needed until beans are creamy
Mix thoroughly. Dip or main dish with Lebanese bread and tomatoes.
Posted in Appetizers and Dips, Jeanne and Tim's Recipes, Original Cookbook, Vegetarian
Tagged beans
In 1972, Linda and Rick moved to Virginia. We often got together with them for evenings of “Chili and Bridge”, both in Virginia and later in Pittsburgh when we all lived there. This is also better the second day.
3 T butter
3 medium onions
1 ½ pound ground beef
1 large can tomatoes
6 oz tomato paste
½ c beer
1 t salt
¼ t tobacco
2 T chili powder
1 large can kidney beans
Brown onions and beef in butter. Add all but beans. Simmer 45 minutes. Add beans. Simmer 15 minutes longer.
Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews
This is a meal in itself along with French bread in the wintertime. Better the second day. It is known in our family as “Belly Button Soup” because Shannon has a “thing” about that word and when she first saw garbanzo beans, she went crazy because they looked like belly buttons.
1 pound dried garbanzo beans
2 pounds potatoes
½ pound bacon
2 onions
2 ham hocks
2 beef soup bones (I’ve left these out and it is still good)
Few shakes of Bijol
1-2 cans of chorizo
Soak beans overnight in enough water to cover. Drain. Put beans, beef, and ham bones into a very large pot with lots of water (Jeannie says 4 quarts, but I’ve never found a pot big enough). Bring to boil, then reduce to simmer. Fry chopped bacon and onion and add to soup. Add salt and enough Bijol to make broth pale yellow. Simmer several hours. About two hours before dinner, add potatoes (in eighths) and sliced chorizo (remove lard first).
Posted in Original Cookbook, Rita and Tom's Recipes, Soups and Stews