|by W. Park Kerr|
Demonstrating how to cook with various hybrid and heirloom varieties, a bean-lover's cookbook features such recipes as El Paso Red Beans and Rice,...
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.
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 ... 2 inches above beans. Soak overnight. ... minutes, stirring occasionally. One pound of each of the following:
Add: Wash beans thoroughly. Place in ... Add remaining ingredients. Simmer 35-45 minutes. For a special taste, add 1 tablespoon vinegar to each serving.
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.
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.
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.
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