|Everything Bean Curd!|
|by Betty Saw|
This book is a new collection of over 100 exciting yet easy-to-follow recipes, that brings together innovative dishes.
1 - 10 of 3,720 for canned beans
All varieties dried beans. Select mature, ... located at high altitudes. Check with your local USDA Extension Service for details of special requirements.
This recipe can be doubled or tripled. Cover beans with 3 quarts ... minutes, at 10 lbs pressure (you might have to adjust for altitude). Makes about 6 pints.
An average of ... imperfect or split beans. Check carefully ... processing times if you live in a high altitude area. Check with your local extension service.
Preparation Time: Approximately ... bowl, mix kidney beans, beets, potatoes, ... Vitamin A 6%DV; Vitamin C 25%DV; Calcium 6%DV; Iron 20%DV *Daily Value
Soak beans for 12-18 hours ... pressure. If using a dial gauge pressure canner, process at 11 pounds pressure using the same processing times as above.
Fry out fatback ... the water the beans were canned in. Add new ... possible without them sticking. Of course, this means you really have to watch them.
Use large (3 ... inch pieces). Drain beans into a strainer ... Put lid on and cook on medium until tender. Season to taste with salt. Makes 4-5 servings.
In 4 quart ... until clear. Add beans, water, Creole ... for 1 hour. Add green onions and parsley, simmer for 30 minutes more. Salt and pepper to taste.
Empty 1 can of beans into 1 1/2-quart ... about 1 hour, at 350 degrees for 1 hour, or microwave 15 minutes (loosely covered) for 15 minutes. Cook control 75.
Mix ingredients and bring to a boil. Add beans and boil 30 minutes. Put in cans and seal.
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