|Elizabeth Berry's Great Bean Book|
|by Florence Fabricant|
This book celebrates a culinary basic, bringing the humble bean to centre stage. From "Christmas limas" to "painted ponies", 30 beans are profiled...
21 - 30 of 39 for parboil beans
Combine all ingredients. Bake in moderate oven (350 degrees) 45 minutes.
Prepare rice and limas as labels direct. Drain black-eyed peas. Dice red pepper. In large bowl, mix peas, red pepper, parsley, lemon juice, oil, ...
Combine ingredients in small casserole. Bake 30-40 minutes in 350 degree oven.
Spread beans over bottom of ... Saute vegetables lightly and then layer over fish. Lastly, pour tomato soup over all. Bake at 375 degrees for 25 minutes.
Brown meat and onions. Add beef, refried beans, peppers and ... over low temperature until thoroughly heated. Serve on chips with chees, lettuce and tomato.
Parboil the picklemeat (you ... taste of the beans. For about ... the meat was salty). Cook the rice as your accustomed and serve the beans over the rice.
Long cooking develops ... old-fashioned flavor. Soak beans overnight in 6 ... water is hard. Parboil beans for 20 ... to keep beans moist. Serves 8 to 10.
Pick over and wash beans. Parboil for 15 minutes. ... slow oven. Place all ingredients in pot; cover with boiling water. Cook all day; add water as needed.
Pick beans over for any ... with water. Now parboil hem until they ... liquid level drop so that it barely covers the beans. A tasted sample should be sweet.
Mix beans. Spoon into ... Soak beans overnight. Parboil until bean "skin" ... (or for use in crock pot 6-8 hours). Serve with crusty bread or corn bread.
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