|The Bean Harvest Cookbook|
|by Ashley Miller|
The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition.
Tip: Try bean soup for more results.
Results 1 - 9 of 9 for ten bean soup
Combine all beans. Store in ... 1/2 hours or until beans are tender. Add remaining ingredients and simmer an additional 30 minutes. Yield: 2 1/2 quarts.
Use your choice of beans. Wash beans. ... 30 minutes. Remove ham hocks, cut ham and add the ham pieces to the soup. Serve with tossed salad and crackers.
A one-pound bag ... 1/2 cups. Black beans, red kidney ... lg. onion, sliced 1 clove garlic, mashed Juice of 1 lemon or 3 tbsp. juice Simmer 1 hour longer.
(Baby limas, yellow split peas, pink beans, black-eyed peas, ... ingredients and simmer 30 minutes more. Puree beans if desired and serve with crusty bread.
Wash beans and soak overnight. ... put in large soup kettle with water. ... beans, fava beans, marrow beans, pinto beans, cranberry beans, large lima beans.
Place beans in a large ... hours. Remove ham hock. Cut meat from bones and return meat to soup. Add remaining ingredients. Cook 1 additional hour. Serves 8.
Place dried beans in large kettle, ... Before serving, add wine and chopped parsley. Serves 10. Is nice served with hot buttered cornbread and a green salad.
Soak the beans overnight in water. ... boil and simmer 3-4 hours (or until done). Add the remaining ingredients and allow to simmer for 1 additional hour.
Wash dried beans and cover with ... celery and vegetable (olive) oil and bay leaf. Salt and pepper to taste. Cook on low fire 4 or 5 hours. Serve with rice.
top of page