12 oz. dry Tiny Green Limas
1 large onion, finely chopped
3/4 lb. bulk sausage
1-1/2 lb. ground beef
2 (16 oz,) can tomatoes
1 – 1-1/2 tbsp. chili powder
8 oz. American Cheese, grated
1 package (6-1/2 oz.) corn chips
Soak and cook Tiny Green Limas. Do not drain after cooking. Cook onions in skillet with sausage and beef until meat is lightly browned. Stir in tomatoes, chili powder and cooked beans with their liquid. Serve in bowls topped with cheese and chips.
Makes 8-10 servings.
1 lb. Navy Beans, sorted and washed
1/2 lb. side pork (rind removed), diced
1 onion, finely chopped
1/2 cup white sugar
1/2 tsp. dry mustard
1/4 cup ketchup, or to taste
Salt to taste
Place beans in a medium-size kettle, cover with water and soak for 2 hours. Drain beans. Add enough fresh water to cover. Cover kettle, bring to a boil, then simmer until beans are tender. Mix in remaining ingredients. Then place entire contents of kettle in oven proof bean pot with lid.
Bake in bean pot at 350°F for approximately 3 hours. (Stir occasionally and add water as needed).
1 large meaty ham hock
4-8 cups large lima beans (cooked)
1 clove garlic, minced
4 medium onions, peeled & quartered
Salt to taste
Optional: 2 or 3 stalks celery and/or 2 or 3 carrots, cut into pieces
Cover ham hocks with water, add onions and garlic, and simmer until tender (about 2 hours). Add celery and carrots for last hour of cooking. When ham is done, remove from pot to cool until it can be handled. Remove skin and bones and cut meat into bite-size pieces. Return ham to pot and add drained limas. Cook uncovered for about an hour. Taste, adding salt if needed. Mixture should be of thick soup consistency. Add water to thin or mashed beans to thicken. Serve hot in individual bowls with hot cornbread. You may also choose to serve over rice.
1 lb. (2 cups) Red Kidney Beans, soaked
1 Tbsp. vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
5 cups water
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot sauce
1 lb. ham shank, cut into 3 or 4 pieces*
3 cups uncooked rice
1/2 cup green onions, chopped, for garnish
*You can also add sliced Sausage such as Conecuh
1. Drain beans; discard soak water.
2. Place oil in 4-quart pot and heat. Add two green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
3. Add beans, water, salt, pepper, and hot sauce. Stir well.
4. Bury ham shank pieces in beans*. Bring beans to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. If adding sausage add during last 30 minutes of cooking.
5. Cook rice with water and salt according to package directions.
6. Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans.
7. Serve beans over hot rice. Top each serving with a generous sprinkling of green onions.
1 pound (2 cups) dry Pinto Beans, soaked
1 ham bone
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup bacon fat or shortening
1 large onion, chopped
1 garlic clove, minced
4 medium tomatoes, chopped or
1-1/4 cups canned tomatoes
1/4 cup minced parsley
1/2 teaspoon ground marjoram
1 tablespoon (or more) chili powder
Drain beans, cover with fresh water. Add ham bone, salt and hot pepper sauce. Bring to a boil; reduce heat. Simmer, covered, for about 1 hour or until beans are tender. Drain beans and reserve liquid. Heat bacon fat in large skillet; cook onion and garlic in fat until golden. Add all remaining ingredients. Cover and cook about 4-5 minutes, stirring frequently. Combine tomato mixture with beans. Add bean liquid as needed to achieve stew consistency. Simmer, covered, over low heat for another 15 minutes. Remove ham bone before serving.
Makes 6-8 servings.
1/4 cup olive oil
4 cups chopped red bell peppers (4 medium)
2 cups chopped onions (2 medium)
2 cups chopped green bell peppers (2 medium)
8 medium cloves garlic, minced
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 can (28 oz.) tomatoes, undrained
2 cans (14.5 oz. each) reduced sodium chicken broth
2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
3 cups cooked kidney beans, drained and rinsed*
1 jar (12 oz.) prepared salsa
1 package (10 oz.) frozen corn kernels
1 teaspoon black pepper
*1 cup dry makes 3 cups cooked.
In a large pot, heat oil over high heat. Add bell peppers, onions and garlic; sauté for 5 minutes, stirring frequently. Add chili powder, cumin and cayenne; cook for 1 minute, stirring constantly.
Add tomatoes, breaking them up with a spoon, and broth; bring to a boil. Reduce heat to medium-low; simmer for 15 minutes to reduce liquid slightly.
Stir in chicken, cooked kidney beans, salsa and corn. Bring to a boil. Cover, reduce heat and simmer for 5 minutes, or until chicken is cooked through. Stir in black pepper and salt.
Serve with a topping of shredded cheese, sour cream and chopped green onion.
Makes 10-12 servings.
1/2 cup chopped celery
1/4 cup diced onion
2 tbsp. butter or margarine
2 tbsp. flour
1 cup water
2/3 cup milk
Dash of bottled hot pepper sauce
3-1/3 cups, drained, cooked baby Limas
1 can (16 oz.) whole kernel corn
1 can (8 oz.) tomatoes, crushed
3/4 cup shredded Jack cheese
1/4 tsp. salt
1/8 tsp. pepper
Sauté celery and onion in butter. Blend in flour. Add water and milk. Cook, stirring until thickened
and smooth. Add cooked beans, corn (with its liquid), tomatoes and cheese. Heat thoroughly, but do not boil. Season to taste with salt, pepper and hot sauce. Serve with wedges of sheepherder’s or sour dough bread.
1 cup Lentils
1/4 lb. salt pork
1/2 cup diced celery
4 cups water
1/3 cup diced onions
1/8 tsp. black pepper
Wash Lentils, drain. Combine ingredients; bring to boiling point; reduce heat; simmer 30-40 minutes or until tender. Rub through sieve or put through fine food chopper (optional). There should be a minimum of 1-1/2 quarts. Heat to boiling point. May be garnished with thin slices of wieners or smoked sausage.
1 tablespoon olive oil
1-1/2 cups chopped onion (1 large)
2 cups thinly sliced carrots (4-5 medium)
1 cup thinly sliced celery (2 stalks)
3 cloves garlic, minced
3 12 oz. bags of black beans (follow soak instructions on bag)
1 can (14.5 oz.) low sodium chicken broth
1/2 cup beer*
1-1/2 teaspoon cumin
1/8-1/4 teaspoon cayenne pepper
* may substitute 1/2 cup chicken broth or water.
Condiments:
lemon or lime slices
sour cream or plain yogurt
salsa
cooked white or yellow rice
shredded Cheddar cheese
In a large saucepan, heat olive oil over medium-high heat; sauté onion, carrots, celery and garlic for 3 minutes. Cover; cook 10 minutes, stirring several times until vegetables are very soft. Transfer vegetables to food processor or blender. Add beans. Purée until very smooth. Return mixture to saucepan. Drain and rinse remaining beans; add to soup. Stir in broth, beer, cumin and cayenne. Bring to a simmer over medium-high heat. Cook uncovered 10 minutes, stirring frequently to prevent sticking. Serve with squeeze of lemon or lime, or choice of condiments.
Makes about 7 cups. Serves 6
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.