|A Fistful of Lentils|
|by Jennifer F. Abadi|
This is an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-J...
Results 1 - 10 of 66 for lentil beans
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Put lentils in 2 1/2 ... onion, salt, molasses, ketchup, sugar or honey, mustard and bacon. Pour into 1 quart casserole. Bake at 350 degrees for 1 1/4 hour.
Bring beef stock ... package of dried beans, 1 of ... (vacuum sealing is best). They may be added to this dry soup mix for convenience and extra flavor.
Rinse lentils, drain, combine ... molasses, and oil. Turn into 1-quart bean pot or casserole dish. Bake uncovered at 350 degrees Fahrenheit for 1-1/4 hours.
Combine ingredients in saucepan and simmer 40 minutes.
Add: Wash beans thoroughly. Place in ... Add remaining ingredients. Simmer 35-45 minutes. For a special taste, add 1 tablespoon vinegar to each serving.
Mix dried beans: Wash and ... off excess fat. Mix all together. Add a handful of chopped parsley before serving. Makes over a gallon of soup. Freezes well.
Sort and wash 2 cups bean mix. Place in ... soak overnight. Drain beans. Add 2 ... of tomatoes and simmer for another 30 minutes, stirring occasionally.
Place 1/4 cup of each kind of bean above in a ... and then allow to simmer for 2 - 2 1/2 hours. Simmer another 30 minutes or until the beans are all done.
Soak beans overnight. Drain well, ... are tender. Remove onion and bay leaves before serving. Mix all beans together and keep stored in a dark cool closet.
Sort and wash 2 cups bean mix; place in ... 2 inches above beans. Soak overnight. ... minutes, stirring occasionally. One pound of each of the following:
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