|The Bean Harvest Cookbook|
|by Ashley Miller|
Long a favorite food for those interested in high-fiber, low-fat nutrition, beans are also an excellent source of protein.
1 - 10 of 66 for vegetarian beans
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Heat oil in ... pot. Add black beans, bay leaf ... coriander. Divide grated cheese among the serving bowls. Ladle the chili over cheese, top with sour cream.
Saute breakfast strips ... Add to rice mixture. Cook on medium high, covered for 15 minutes. Remove bay leaves, add beans. Cover and cook 5 minutes longer.
Heat oil in ... minutes. Add the beans and stir well. ... principal dish sprinkled with cheese and sour cream to taste. Accompany with toast, or tortillas.
In medium mixing ... parsley. A GREAT vegetarian dish. Ask frozen foods clerk for artichoke hearts if you cannot locate them in frozen foods case in Publix.
Place beans, rice, barley ... Cook on high 1/2 to 1 hour longer. Serve hot, topped with your favorite grated cheese Colby or processed cheese are excellent.
This is a good vegetarian dish, easy to ... from plain baked beans. In small ... hour or longer until browned. Remove cover and bake. Serve with yogurt.
In heavy saucepan, ... water. Cook until done. Add kidney beans, chili powder, brown sugar, canned tomatoes, salt and pepper. Simmer 30 minutes and serve.
Precook beans in boiling water ... sugar, molasses, salt and mustard. Pour over beans and dot with butter. Cover and cook for 6-12 hours on low setting.
Mix all ingredients together, and bake in a 350 degree oven for 2 to 3 hours.
1. Preheat the ... combine the rice, beans, green chiles, ... tablespoons cheese, 1/4 cup shredded lettuce and 1 tablespoon salsa. Roll up and eat. 4 servings.
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