|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.
1 - 10 of 31 for vegetarian chili dry beans
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In a 4 ... ingredients except the beans and simmer for ... minutes more. Serve plain or over rice, baked potatoes or corn bread. Makes about 8 cups of chili.
Heat oil in ... paprika, cayenne and chili powder. Saute 5 ... pot. Add black beans, bay leaf ... bowls. Ladle the chili over cheese, top with sour cream.
Place all ingredients in a slow cooker on high at least 2 hours. Serves 8.
Wash and soak beans in hot water ... sauce 2 tsp. cumin Cook in crock pot on low for about 10 hours. Adjust and add seasonings if necessary. Freezes well.
Heat oil in ... 20 minutes or until hot. Season with more salt or chili powder to last. Do not overcook or vegetables will be mushy. Makes about 3 quarts.
Combine all ingredients in a large pot. Simmer, covered 30 to 60 minutes (or until lentils are soft). Serve as a soup, or as a main course over ...
Soak beans overnight and cook ... Simmer until flavors are well mixed. NOTE: You can use any type of dried beans or combination of vegetables that you like.
In large skillet ... 15 minutes. Stir. Reduce heat. Add beans. Simmer for 10 minutes or until ready to serve. Serve with shredded cheddar cheese on top.
Can use 3 cups diced slightly drained canned tomatoes. Saute onion and garlic in butter until limp. Add remaining ingredients and simmer until ...
Saute onions, green ... celery, tomatoes, green chili, seasoned salt, ... kidney and pinto beans. Cook for ... red chilies, too hot for the kids and me!)
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