|by Linda Fraser|
The appeal of beans and other dried legumes lies partly in their ability to keep well for long periods of time.
Tip: Try bean soup for more results.
Results 1 - 10 of 22 for calico bean soup
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Brown hamburger and onion. Add remaining ingredients. Bake in a covered pot at 350 degrees for 1 1/2 hours. This is great to take to picnics, or for ...
Wash beans thoroughly, cover with ... hours. Add remaining ingredients. Simmer another 1/2 to 1 hour. Correct seasoning. Bone meat and discard fat and bones.
Rinse beans, add 2 ... garlic, ham bone and pieces, tomatoes, and lemon juice. Simmer 4 hours or longer. Salt and pepper to taste. Flavor improves with age.
Add any or ... and drain the beans and place in a large soup pot with broth. ... tie it at the top. Add to the boiling broth. Simmer covered for 3 hours.
Mix beans together. 1 lg. ... tomatoes 1 tsp. chili powder 1 clove garlic, chopped 1 bay leaf Juice of 1 lemon Salt (to taste) Pepper (to taste) Ham hock(s)
Wash beans and peas, place ... stirring occasionally. Yields 8 cup servings. Note: For optimum flavor refrigerate overnight. Simmer next day for 1 hour. Serve.
Wash beans, cover with ... quarts of water with ham bone or hocks. Simmer for 2 1/2 to 3 hours. Add rest of ingredients and simmer 1 more hour. "Makes lots."
Pick over beans. Wash and ... water to cover. Bring to boil: Add beans and simmer, adding: Simmer until beans and vegetables are tender. 8 to 10 servings.
Soak the beans overnight; drain. Add ... hours. Add sherry. Cook until beans are tender. Garnish with grated cheddar cheese, sour cream, and chopped onion.
Rinse beans well and place ... covered, stirring occasionally. Add onion and tomatoes, chili powder and garlic. Season to taste. Cook 30 minutes longer.
Result Page: 1
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