Category: Recipes

Bean & Pea Recipes, Recipes, Side Dishes

Vegetarian Boston Baked Beans

by Edward Watson September 6, 2017

(8 servings)
1 lb. (2 cups) dry baby lima beans
1/2 cup butter or margarine
1/2 cup (packed) brown sugar
1 tbsp. prepared mustard
2 tbsp. molasses
1 tsp. salt
1 cup sour cream

Soak and cook limas. Cut butter in chunks; add to drained, hot beans. Stir in brown sugar, mustard, molasses and salt to taste. Fold sour cream into the mixture carefully. Place in a two quart casserole or bean pot and bake 45 minutes at 350 degrees, uncovered.

NOTE: Baby limas cook in less time than traditional Boston style beans.

Bean & Pea Recipes, Recipes, Rice Recipes

Hoppin’ John

by Edward Watson September 6, 2017

1 cup dry blackeyes*
4 thick slices bacon, cut into 1⁄2-inch pieces
1 cup chopped onion
1⁄2 cup chopped green pepper
1 clove garlic, minced
1 teaspoon salt
1 bay leaf
Generous dash each hot red pepper and black pepper
3 cups cooked rice

Soak blackeyes by preferred method. Rinse and drain blackeyes thoroughly. Cook bacon in heavy saucepan until browned. Add onion, green pepper and garlic. Sauté until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. As an alternative, beans may be served over rice.  Makes 4 to 6 servings.

 

Bean & Pea Recipes, Recipes, Soups & Stews

Slow Cooker Black Bean Soup

by Edward Watson September 6, 2017

1 Lb. Dixie Lily or China Doll Black beans sorted
1 White onion chopped
1 Green pepper chopped
3 Celery stalks chopped
2 Cloves of garlic minced
2 Bay leaves
1 Tablespoon Oregano
1 Tablespoon Cumin
1 Teaspoon Chili powder
½ Jalapeno minced
½ jar picante sauce
1 Quart chicken stock
1 Lb. cubed ham or ham hock
Water to cover over the beans at least 2 inches
Salt and Pepper to taste

Cook for 8 hours on low.  Serve as is or garnish with any combination of diced avocado, diced tomatoes, chopped cilantro, a dollop of sour cream and wedge of lime.

Bean & Pea Recipes, Recipes

Slow Cooker Chili

by Edward Watson September 6, 2017 No Comments

2 Lb. ground chuck
½ Lb. ground pork
1 ½ Lb. Jimmy Dean Sausage
6 – 8 Cloves of garlic minced
1 green bell pepper diced
1 red bell pepper diced
1 white onion diced
2 Jalapeno’s minced
1 (6 oz.) can of tomato paste
2 Cans Rotel tomatoes
1 (28 oz.) can crushed tomatoes
½ Lb. cooked China Doll or Dixie Lily kidney beans
½ Lb. cooked China Doll or Dixie Lily black beans
1 (12 oz.) bottle Bud Light or another pilsner
4 Bay leaves
2 Tablespoons cumin
4 Tablespoons chili powder
1/2 Teaspoon cayenne pepper
2 Teaspoons salt
2 Teaspoons black pepper
3 Teaspoons Tony Chachere’s
3 Tablespoons oregano

Cook beans in chicken stock slightly shorter than the directions so that the beans are only slightly soft.  You can cook the beans together.  Brown meat and then sauté veggies in butter and pinch of salt.  Add all of the ingredients in an extra-large slow cooker on low for 8 hours.

Bean & Pea Recipes, Recipes, Soups & Stews

Dixie Lily Spanish Bean Soup Dinner

by Edward Watson July 11, 2017 31 Comments

YOU WILL NEED:

1 10oz Spanish Bean Soup Dinner
1 lb. Smoked sausage, chopped
1 lb. potatoes, diced

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:
Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

4. Drain soak water and replace with 6 cups of fresh water. Add 1lb of smoked sausage, chopped and 1lb of potatoes, diced.
5. 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.
6. Salt and pepper to taste.

Slow Cooker Method:

1. NO SOAK METHOD
2. Spread out dry beans and remove any foreign particles.
3. Rinse beans, and then place in crock pot with 6 cups water.
4. Add 1lb smoked sausage, chopped and 1lb of potatoes, diced.
5. Place slow cooker on high and cook for 4-5 hours or until beans are tender (or low for 7-8 hours).
6. Salt and pepper to taste.

Bean & Pea Recipes, Recipes

12oz Beans Recipe

by Edward Watson July 7, 2017 No Comments

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

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!

 

Bean & Pea Recipes, Recipes

16oz Beans Recipe

by Edward Watson July 7, 2017 No Comments

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.

  1. Drain soak water and replace with 6 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 6 cups water.
  4. Add 1lb of ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook for about 5 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

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!

Bean & Pea Recipes, Recipes

32oz Beans Recipe

by Edward Watson July 7, 2017 No Comments

THIS IS FOR 2LB 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.

  1. Drain soak water and replace with 12 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 12 cups water.
  4. Add 2lb ham, ham hock, hambone, or sausage to pot.
  5. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
  6. Salt and pepper to taste.

*Click for microwave 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!

Dixie Lily, Products, Soup Mixes, Soups & Stews

Dixie Lily Ham Flavor Multi Bean Soup Mix

by Dixie Lily | China Doll June 20, 2017 2 Comments

Ingredients

Blackeye Peas, Baby Limas, Tiny Green Limas, Large Limas, Pintos, Great Northerns, Red Kidney Beans, Green Split Peas, Yellow Split Peas, Lentils, Black Beans and Small Red Beans.

Ham Flavor Packet Ingredients: Hydrolyzed Vegetable Protein, Monosodium Glutamate, Natural Hickory Smoke Flavor, Artificial Flavor and Less than 2% Tricalcium Phosphate added to prevent caking.

Cooking Directions

YOU WILL NEED:
1 lb Dixie Lily Multi Bean Soup
1 lb of ham, ham hock, or sausage
1 cup of onion, diced
1 14.5oz can of diced tomatoes
1 can of chicken broth

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 6 cups of water and soak as follows:

Quick Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.
OR
Overnight Method – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

  1. Drain soak water and replace with 6 cups of fresh water, 1 cup of diced onion, and 1lb of meat. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours.

Options: ham hocks, sausage, or ham bone.

  1. After simmering, add one 14.5oz can of diced tomatoes and cook for additional 30 minutes.
  2. Stir in contents of flavor packet 2 minutes before beans are done.  Salt and pepper to taste if desired.

Slow Cooker Method/NO SOAK METHOD:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans, then place in crock pot with 5 cups water and one can of chicken broth.
  3. Add 1 cup of onion, diced and hambone or meat to pot.
  4. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
  5. Once beans are tender, add one 14.5oz can of diced tomatoes and the contents of our Ham flavor packet.
  6. Cook for an additional 25-30 minutes, remove ham bone before serving and Enjoy! Salt and pepper to taste if desired.

*Click for microwave instructions

*Click for pressure cooker instructions

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 (45 g)
Servings Per Container 20 (32 oz. pkg.)
Amount Per Serving
Calories 160 Calories from Fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat — —
Trans Fat 0g
Cholesterol — —
Sodium 0mg 0%
Potassium— —
Total Carbohydrate 36g 12%
Dietary Fiber 1g 4%
Sugars —
Protein 3g 4%
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 8%
Copper —
Folic Acid 15%
Iodine —
Magnesium —
Niacin 8%
Phosphorus —
Riboflavin —
Thiamine 15%
Vitamin B12 —
Vitamin B6 —
Vitamin D —
Vitamin E —
Zinc —
* 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.
54839 1 lb. 12
ChinaDoll_HamFlavorMultiBeanSoupMix_16oz-web-v2
China Doll, Products, Soup Mixes, Soups & Stews

China Doll Ham Flavor Multi Bean Soup Mix

by Dixie Lily | China Doll June 16, 2017 4 Comments

China Doll Ham Flavor Multi Bean Soup Mix 16ozIngredients

Blackeye Peas, Baby Limas, Tiny Green Limas, Large Limas, Pintos, Great Northerns, Red Kidney Beans, Green Split Peas, Yellow Split Peas, Lentils, Black Beans and Small Red Beans.

Ham Flavor Packet Ingredients: Hydrolyzed Vegetable Protein, Monosodium Glutamate, Natural Hickory Smoke Flavor, Artificial Flavor and Less than 2% Tricalcium Phosphate added to prevent caking.

Cooking Directions

YOU WILL NEED:
1 lb China Doll Multi Bean Soup
1 lb of ham, ham hock, or sausage
1 cup of onion, diced
1 14.5oz can of diced tomatoes
1 can of chicken broth

Cooking Tips:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans in cold water.
  3. Cover beans with 6 cups of water and soak as follows:

Quick Method: Boil beans in water for 2 minutes. Remove from heat, cover and soak for one hour.
OR
Overnight Method – Boil Beans in water for 2 minutes. Remove from heat, cover and soak for 4 hours or overnight.

  1. Drain soak water and replace with 6 cups of fresh water, 1 cup of diced onion, and 1lb of meat. Bring beans to a boil, reduce heat, cover and simmer for about 2 hours.

Options: ham hocks, sausage, or ham bone.

  1. After simmering, add one 14.5oz can of diced tomatoes and cook for additional 30 minutes.
  2. Stir in contents of flavor packet 2 minutes before beans are done.  Salt and pepper to taste if desired.

Slow Cooker Method/NO SOAK METHOD:

  1. Spread out dry beans and remove any foreign particles.
  2. Rinse beans, then place in crock pot with 5 cups water and one can of chicken broth.
  3. Add 1 cup of onion, diced and hambone or meat to pot.
  4. Place slow cooker on high and cook for about 5 hours or until beans are tender (or low for 7-8 hours).
  5. Once beans are tender, add one 14.5oz can of diced tomatoes and the contents of our Ham flavor packet.
  6. Cook for an additional 25-30 minutes, remove ham bone before serving and Enjoy! Salt and pepper to taste if desired.

*Click for microwave instructions

*Click for pressure cooker instructions

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 3 Tbsp. (35.30g)
Servings Per Container 13 (16 oz. pkg.)
Amount Per Serving
Calories 120 Calories from Fat 5
% Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 70mg 3%
Potassium 470mg 15%
Total Carbohydrate 20g 7%
Dietary Fiber 9g 36%
Sugars 1g
Protein 8g 16%
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 30%
* 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.
29301 1 lb 12