|Beans (Gourmet Pantry)|
|by Sandra Gluck|
One of the building blocks of classic dishes, beans are the scrumptious focus of this new title in the innovative Gourmet Pantry series.
Tip: Try bean soup for more results.
Results 1 - 10 of 17 for michigan bean soup
Result Page: 1
Rinse dry beans. In Dutch ... heat. Simmer for 30 minutes or until beans and vegetables are tender. Mash beans and vegetables slightly, if desired. Serves 8.
Rinse navy beans. In 3 ... boiling. Reduce heat, simmer 30 minutes or until bean and vegetables are tender. Mash beans and vegetables slightly if desired.
Wash beans, cover with ... mixture in blender or food processor. Return to soup and stir in beer. Cook 15 minutes until thoroughly heated. Serves 6 to 8.
Cover beans with 6 to ... meat, return to soup. Serve hot. ... use the beans which come in a large jar, and start with the ham bone step. Yield: 3 quarts.
Wash beans, cover with ... processor. Return to soup and stir in beer. Cook 15 minutes, until thoroughly heated. Adjust seasoning, if necessary. Serves 6-8.
Mash and soak beans overnight in cold ... Saute onion, celery and garlic in fat. Add tomato and broth. Cover and simmer 10 minutes. Add to cooked beans.
Soak beans overnight in water ... 3 hours. After soup has simmered about ... reserved potatoes and carrots to soup before serving. Makes 5 to 6 servings.
Wash beans and run through ... and put into soup. Remove and ... from pot and puree. Return ham and puree to soup. Add salt and pepper to taste. Serves 8.
Soak beans overnight in water, ... 3 hours. After soup has simmered about ... Add reserved carrots and potatoes to soup and heat thoroughly. Serves 6-8.
Take 2 pounds of navy beans, wash and ... brown, put in bean soup. Season with salt and pepper; then serve. Do not add salt until ready to serve. Serves 8.
Result Page: 1
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