|Beans (Gourmet Pantry)|
|by Sandra Gluck|
One of the building blocks of classic dishes, beans are the scrumptious focus of this new title in the innovative Gourmet Pantry series.
1 - 10 of 33 for baby lima beans black eyed peas
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Wash beans thoroughly and cover ... tablespoon lemon juice and salt and pepper to taste. Simmer an additional 30 minutes. Shred ham and serve. Serves about 10.
Wash and drain beans and peas. Add water ... chicken, bone, and cut into small pieces. Return to soup. 10 minutes before serving, add 2 tablespoons parsley.
Mix all dried beans together and use ... boil. Add: Simmer 3 hours or in crock pot 3 hours high or 5 hours low. Remove ham from hock before serving. Enjoy!
Wash the beans thoroughly. Place beans ... onions, lemon juice, chili powder, marjoram and black pepper. Simmer covered for 30 minutes. Makes 8 to 10 servings.
Place all beans except limas in a bowl ... minutes. Cut sausage into 1/4 inch rings. Add to soup along with ham and vinegar. Simmer again a few minutes.
Place dried peas and beans in a 5-quart ... and cook 20 minutes. Add salt and pepper and the can of tomatoes. Add picante sauce if spicy soup is desired.
Drain the following cans of beans: 1. Combine ... beans marinate for several hours before serving. 7 Bean Salad will keep for weeks in the refrigerator.
Cook chicken in water (covered) until done. When done, remove chicken from broth and debone. (Use a large pot.) While deboning chicken add to broth; ...
Wash beans, place in ... pot, 3 hours on high, 5 hours on low. Remove ham from hock before serving. Use 1 pound mixed beans for each recipe. Makes 4 quarts.
Wash beans thoroughly; place in ... chopped, 1 can of tomatoes, 1 teaspoon chili powder, and juice of 1 lemon. Salt and pepper to taste. Simmer for 30 minutes.
Result Page: 1
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