|The Bean Harvest Cookbook|
|by Ashley Miller|
The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition.
1 - 10 of 1,200 for red kidney beans
Combine all ingredients. Form into equal sized balls and flatten to shape into patties. Bake at 450°F for 15 to 20 minutes. Serve on buns with ...
Wash beans and put to ... pepper. Add rice, bring to a boil, t hen lower flame and let it steam for 1 hour or more until rice is soft. Serves about 12 people.
In a 1 ... Add the crushed red pepper. Saute until ... the above the kidney beans and liquids. Let ... Put into serving platter. Serve with Romano cheese.
Combine all ingredients. Mix well so that salt and sugar are completely dissolved. Be sure to stir each time before using. NOTE: This keeps ...
Mix kidney beans with Italian dressing. ... servings. Pile kidney beans on plate. Put chunk of tuna next to it, lemon wedge on top. One scallion on each plate.
Cook beans in a large ... add to beans and cook for 1 1/2 to 1 3/4 hours. Add water if necessary while cooking. Cook until done. Serve over rice and serve.
Drain kidney beans and put in ... and scallions. Mix well. Mix lemon, oil, mashed garlic and salt. Pour liquid over beans. Mix thoroughly and refrigerate.
Mix all together. Pour into a large casserole. Chop bacon and spread over the top (optional). Bake 1 1/2 hours at 350 degrees or until done. Serves ...
Soak red beans overnight and pour ... 2 hours. Add 1/2 stick butter, Worcestershire sauce and Tabasco sauce. Cook on simmer 1 hour more. Serve over rice.
One pound red kidney beans; bring to ... molasses, 1/2 cup brown sugar, 1 teaspoon ground mustard. Finish cooking, either on top of the stove or in the oven.
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