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Vegetarian Boston Baked Beans
2 pounds white beans (northern or navy beans) 2 teaspoons salt 2 teaspoons dry mustard 1/2 cup molasses 1/2 cup brown sugar (optional, if you like your beans sweet) 1 onion, peeled and chopped 2 tablespoons olive oil 1 to 2 teaspoons liquid smoke Soak the beans overnight in plenty of tap water. Or, you […]
Continue readingBaked Beans with Tomatoes
2 pounds dry navy beans or northern beans 6 oz can tomato paste 2 teaspoon salt 2 onions, coarsely chopped 1 teaspoon dry mustard 1 cup brown sugar 2 to 3 tablespoons of molasses 1-1/2 cups hot tap water or bean juice 6 to 8 ounces of chopped bacon (ends and pieces are fine) First […]
Continue readingHomemade Refried Beans
Cooked Pinto Beans (or other beans, see note below) Fat for frying (margarine, oil, shortening, lard, bacon grease etc.) You can use any amount of beans to make this recipe. The best way I’ve found is to make a double batch of My Best Pinto Beans. On the first day have the beans in large […]
Continue readingMy Best Pinto Beans
Pinto beans have gotten us through quite a few lean times. They are filling, nutritious and most importantly very cheap. You don’t need much to cook them other than time. The end result is a yummy main dish that can also be stretched into several other meals (think bean burritos the next day). Here’s my […]
Continue readingHot Kidney Bean Salad
3 cups cooked kidney beans, well drained (cook 1 cup of dry beans, or open 2 15oz cans) 2 to 4 slices of bacon 1 small onion, sliced 1/3 cup vinegar 1 tablespoon sugar 1/2 teaspoon salt I don’t know why this dish is called a salad. I think it tastes more like a main […]
Continue readingHomestyle Lentils and Rice
3/4 cup dry lentils 3/4 cup brown rice 4 chicken bouillon cubes 2 tablespoons dry onion 1 teaspoon onion powder 1/4 teaspoon oregano 1/4 teaspoon garlic powder 1/2 teaspoon basil 4 cups tap water 2 tablespoons oil or other fat In a 2-quart saucepan bring the water and oil to a boil. As the water […]
Continue readingFalafel
3 cups well cooked chickpeas; (2-15 ounce cans will equal 3 cups) drained well 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 teaspoon dry parsley 1/2 teaspoon garlic powder 2 medium eggs 1/4 cup whole wheat flour oil for deep frying You want the chickpeas to be very well cooked so they are easy to […]
Continue readingLentil Pottage
2 tablespoons olive or other oil 1 large onion, chopped 4 stalks celery, chopped 2 tablespoons minced fresh garlic (or 1 teaspoon dry) 1-1/2 cups dry lentils 2 quarts (8 cups) water 4 to 6 chicken bouillon cubes Salt and Pepper to taste Heat the oil in a large pot. Add the onion, celery and […]
Continue readingThree Bean Salad
15 oz can green beans 15 oz can yellow or wax beans 15 oz can kidney beans 1 onion, sliced 3/4 cup vinegar 1/4 cup oil 3/4 cup brown sugar pepper to taste First drain and rinse all of the canned beans. I do this by dumping them all into a colander and running cold […]
Continue reading5 Can Bean Soup
15 ounce can kidney beans 15 ounce can chick peas 15 ounce can white beans 15 ounce can green beans 15 ounce can tomatoes, or better yet, tomatoes and zucchini 2 tablespoons dry onion 1/4 teaspoon garlic powder 1/2 teaspoon basil Salt & Black Pepper to taste This recipe is so easy and so good. […]
Continue readingBeans and Rice Mix
1 cup long grain brown rice 1 tablespoon dry onion flakes 1 tablespoon dry celery 1 tablespoon dry green pepper 1/4 teaspoon garlic powder 2 vegetable or other flavored bouillon cubes Dash red pepper flakes, or cayenne pepper 1/4 cup bacon bits OR sausage flavored TVP Combine the brown rice and all of the other […]
Continue readingCowgirl Beans
1/2 to 1 pound ground beef 1 onion, finely chopped 1 tablespoon minced garlic 1/2 teaspoon salt 1/8 teaspoon pepper 1 tablespoon EACH vinegar and Worcestershire Sauce 8 ounce can tomato sauce 2-15 oz cans of pork’n beans or a 28 oz can baked beans or 3 cups homemade baked beans First take out your […]
Continue readingSplit Pea Dahl
1 cup dry split peas 2 tablespoons olive or oil 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon turmeric 1/2 teaspoon dry mustard 1/8 teaspoon cayenne pepper Cooked Brown Rice Simmer the peas in about a quart of water for 45 minutes, or until they are tender. Cook the rice while […]
Continue readingLentil Stew
1-1/2 cups lentils 1-1/2 quarts of tap water (6 cups) 1 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 15 oz can tomatoes 1 large onion, chopped 1 tablespoon minced garlic 1/2 teaspoon basil (optional) Get out a large stew pot. Put the lentils in it, and add the water. You can wash the […]
Continue readingChick Pea Hummus
15 ounce can chickpeas, drained* 1/4 cup fresh parsley 3 tablespoons tahini (sesame seed paste) 2 to 3 tablespoons lemon juice 1 clove garlic, peeled 1/2 cup tap water 1/4 teaspoon salt (optional) Drain and rinse the chick peas, to remove any flavor leftover from the can. I do this by putting the chickpeas in […]
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