|by Michele Urvater|
Joining the James Beard Award-winning Monday-to-Friday Cookbook and Monday-to-Friday Pasta, together with 206,000 copies in print, Monday-to-Frida...
1 - 10 of 49 for chicken great northern bean
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Fry out chopped ... or brown whole chicken legs if using ... sausage for the meat, collards for the escarole, and black-eye peas for the cannellini beans.
Wash and pick over beans, discarding any ... crusty Italian artisan bread or pita bread. Can be made in advance and refrigerated until use. Keeps well.
Sauté onions, carrots, ... Add broth and beans. Bring to ... then puree in a food processor or blender until smooth. Sprinkle with parsley before serving.
In 3 quart kettle combine chicken with beans, salsa, grated ... Can also use slow cooker for this. Ladle into bowls and serve with corn chips. 6 servings.
Saute onions in ... to soup. Add beans and approximately 3 ... things are good and hot. Thicken with flour and continue cooking until desired consistency.
Mix dried beans: Wash and ... Add: Cook until chicken is tender. Remove ... of chopped parsley before serving. Makes over a gallon of soup. Freezes well.
Heat water, beans, sage, and ... beans are tender, about 2 1/2 hours. Stir in chicken and parsley. Cover and cook until chicken is done, about 20 minutes.
In a 3 ... cooker combine canned beans, water, tomatoes, ... mounds atop the soup. Cover; cook for 30 minutes more (do not lift cover). Makes 4 servings.
Wash and sort through beans. Soak overnight, ... cover and cook slowly for 2-3 hours, stirring often. Very good served with corn bread muffins or brown rice.
In a large ... Add the drained beans to the potato ... and stir until thickened and bubbly. Cook and stir 1 minute more. Makes 4 to 6 main dish servings.
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