Author: Edward Watson

Bean & Pea Recipes, Recipes, Soups & Stews

Butterbean Soup

by Edward Watson June 14, 2017 No Comments

1 cup large lima beans, soaked
3/4 cup finely chopped carrots (2 medium)
1-1/3 cups finely chopped celery (3 stalks)
1 cup chopped tomatoes (1 medium)
6 cups water
2 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1/2 teaspoon salt
Freshly ground black pepper to taste

In a large saucepan over medium-high heat, combine soaked lima beans, carrots, celery, tomatoes and water. Bring to a boil. Reduce heat, and simmer, partially covered, until beans and vegetables are tender, about 1 hour.

In a small skillet over low heat, melt butter. Add onion and parsley; cook until onion is soft, about 5 minutes. Stir in flour and cook 1 minute; stir mixture into soup and simmer until soup is slightly thickened, about 5 minutes. Season with salt and pepper.

Makes 4 cups. Serves 4. Recipe can be doubled.

 

China Doll Tiny Green Lima Beans 12oz
Beans and Peas, China Doll, Products

China Doll Tiny Green Lima Beans

by Edward Watson May 20, 2017 2 Comments

China Doll Tiny Green Lima Beans 12ozIngredients

Dried tiny green lima beans

Cooking Directions

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 2 inches of water and use one of the soak methods below:

Quick cook Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.

OR

Overnight Method (preferred) – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

Drain soak water and replace with 4 cups of fresh water. Add 1lb of meat if desired.

Options: ham hocks, sausage, or ham bone.

  1. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours or until tender. Check water level and add hot water if necessary. Stir occasionally.
  2. Salt and pepper to taste. NOTE: Boil beans gently and stir very little to prevent breaking skins.

Slow Cooker Method:

  1. NO SOAK METHOD
  2. Spread out dry beans and remove any foreign particles.
  3. Rinse beans, and then place in slow cooker with 4 ½ cups water.
  4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook 3-4 hours or until beans are tender (or low for 7-8 hours). Check water level and add hot water to beans if necessary.
  6. Salt and pepper to taste.

*Click for microwave instructions

*Click for pressure cooker instructions

One cup dry beans makes about 2-1/2 cups cooked beans.

NOTE: This product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Nutrition Facts
Serving Size: 0.25 cup (50g)
Servings Per Container: 7 (12 oz. pkg.)
Amount Per Serving
Calories 150 Calories from Fat 0
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 33g 12%
Dietary Fiber 7g 26%
Sugars 1g 0%
Protein 9g
Vitamin D 0mcg 0%
Calcium 18mg 2%
Iron 3mg 15%
Potassium 722mg 15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
12001 1 lb 24
31329 1 lb 12
12012 12 oz. 24
China Doll, Products, Rice

China Doll Gold Parboiled Extra Long Grain Rice

by Edward Watson May 16, 2017 No Comments

Ingredients

Long Grain Enriched Milled Rice (Rice, Niacin, Ferric Orthophosphate (Iron), Thiamine Mononitrate (Thiamine), and Folate (Folic Acid).

Cooking Directions

Stove top cooking instructions. Combine 2 cups of cold water, 1 tablespoon margarine or butter and 1 teaspoon of salt in a heavy 2-3quart cooking container. Bring to a rolling boil in uncovered container, stir in 1 cup of rice, lower heat to simmer, and cover with a tight-fitting lid. Simmer for 20 minutes. Do not remove lid while cooking. This makes rice gummy.

Microwave cooking instructions. Combine 1 cup rice, 2 cups cold water, 1 tablespoon margarine or butter and 1 teaspoon salt in a 2- to 3-quart deep microwave baking dish. Cover and cook on high (maximum power) for 5 minutes or until boiling. Reduce heat to medium (50% power) and cook 15 minutes. Fluff with fork

To retain vitamins do not rinse before or drain after cooking.

Note: this product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Nutrition Facts
Serving Size: 0.25 cup (47g) (makes 1 cup prepared)
Servings Per Container: 19 (16 oz. pkg.)
Amount Per Serving
Calories 160 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium— —
Total Carbohydrate 37g 12%
Dietary Fiber less than 1g 3%
Sugars 0g
Protein 3g 6%
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 8%
Thiamine 15%
Folic Acid 20%
Niacin 8%
Thiamine 15%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
53517 1 lb. 24
53517 2 lb. 12
China Doll, Products, Rice

China Doll Natural Brown Rice

by Edward Watson May 16, 2017 No Comments

Ingredients

Long Grain Brown Rice

Cooking Directions

*Rinsing before preparation will not destroy any natural vitamins which are part of brown rice itself.

*Cooked brown rice can be used for breakfast cereal, pilaf, in salads, desserts or anywhere you would serve white rice.

Stove top cooking instructions. Combine 3 cups of cold water, 1 tbsp. margarine or butter and 1 tsp. of salt in a large pot with a tight fitting lid. Bring to a rolling boil in uncovered container, stir in 1 cup of rice, and let boil again. Reduce heat and simmer for 45-50 minutes WITHOUT STIRRING. All water should be gone so remove from heat –but DO NOT STIR. Let rice sit covered at least 15 minutes before eating.

Oven cooking instructions: Preheat oven to 350°. Using a buttered, covered container add 2-1/2 cups water, 1 cup brown rice, 1 tsp. salt, 1 tbsp. butter or margarine and any other seasonings you prefer to taste. Cook covered for 75 minutes.

Microwave cooking instructions. Combine 1 cup rice, 2-1/2 cups cold water, 1 tablespoon margarine or butter and 1 teaspoon salt in a 2- to 3-quart deep microwave baking dish. Cover and cook on high (maximum power) for 5 minutes or until boiling. Reduce heat to medium (50% power) and cook 30 minutes. Fluff with fork and serve.

Note: this product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Storage: We recommend storing in an airtight container in a cool, dry place or refrigerator or freezer – keeps indefinitely this way.

Nutrition Facts
Serving Size 0.25 cup (47g)
Servings Per Container 20 (32 oz. pkg.)
Amount Per Serving
Calories 170 Calories from Fat 15
% Daily Value *
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Sodium 0mg 0%
Potassium 105mg 3%
Total Carbohydrate 36g 12%
Dietary Fiber 2g 8%
Protein 4g 8%
Iron 4%
Folic Acid 2%
Niacin 10%
Thiamine 10%
Not a significant source of calories from fat, saturated fat, cholesterol, sugars, vitamin A, vitamin C and calcium.
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, milled and packaged in the USA.

Ordering/Size Information

UPC Code Package Size Case Qty.
52206 1 lb. 12
China Doll, Products, Rice

China Doll Long Grain White Rice

by Edward Watson May 12, 2017

Ingredients

2lb Enriched Long Grain Rice
1lb Enriched Long Grain Rice

Long Grain Enriched Milled Rice, Ferric Orthophosphate (Iron), Niacinamide (Niacin), Thiamine Mononitrate (Thiamine), and Folate (Folic Acid).

Cooking Directions

Stove top cooking instructions. Combine 2 cups of cold water, 1 tablespoon margarine or butter and 1 teaspoon of salt in a heavy 2-3quart cooking container. Bring to a rolling boil in uncovered container, stir in 1 cup of rice, lower heat to simmer, and cover with a tight-fitting lid. Simmer for 20 minutes. Do not remove lid while cooking. This makes rice gummy.

Microwave cooking instructions. Combine 1 cup rice, 2 cups cold water, 1 tablespoon margarine or butter and 1 teaspoon salt in a 2- to 3-quart deep microwave baking dish. Cover and cook on high (maximum power) for 5 minutes or until boiling. Reduce heat to medium (50% power) and cook 15 minutes. Fluff with fork

*To retain vitamins do not rinse before or drain after cooking

Note: this product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Nutrition Facts
Serving Size 0.25 cup (45g)
Servings Per Container 20 (32 oz. pkg.)
Amount Per Serving
Calories 160 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Sodium 0mg 0%
Total Carbohydrate 36g 12%
Dietary Fiber 1g 4%
Protein 3g 4%
Iron 8%
Folic Acid 15%
Niacin 8%
Thiamine 15%
Not a significant source of calories from fat, saturated fat, cholesterol, sugars, vitamin A, vitamin C and calcium.
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, milled and packaged in the USA.

 Ordering/Size Information

UPC Code Package Size Case Qty.
50501 1 lb. 24
50502 2 lb. 12
50503 3 lb. 10
50550 50 lb. 1
Bean & Pea Recipes, Recipes, Soups & Stews

Baby Lima and Whitefish Chowder

by Edward Watson November 30, 2016

1⁄2 cup dry white baby lima beans
1 tablespoon oil
Salt to taste
3⁄4 cup each, sliced celery and diced onion
1⁄2 cup diced green pepper
1⁄4 cup butter or margarine
1 can (29-oz.) tomatoes, crushed
1 can (14-1⁄2-oz.) chicken stock*
1⁄2 teaspoon basil, crushed
1⁄2 pound uncooked white fish fillets, cut into 1-inch cubes
Pepper (optional)

Soak beans by preferred method. Drain and rinse. In large pot, place soaked beans, 3 cups hot water, oil and 1/2 teaspoon salt. Boil gently with lid tilted 20 to 25 minutes or until beans are tender. Drain and rinse. Sauté celery, onion and green pepper in butter until tender. Add sautéed vegetables, tomatoes, chicken stock and basil to beans. Bring to boil and add whitefish. Cook 10 minutes longer or until fish flakes easily when tested with a fork. Salt and pepper to taste.

Makes 6 – 8 servings.

*Two cups homemade chicken or fish stock may be substituted.