|The Bean Harvest Cookbook|
|by Ashley Miller|
The recipes Ashley Miller has collected in this book deliver on taste, presentation, and nutrition.
51 - 60 of 1,100 for pinto beans
Pick and wash pinto beans. Put first 5 ingredients together. Bring to a boil. Simmer until tender adding water as needed, or put in crock pot overnight. Add:
Cream butter and sugar. Add remaining ingredients. Pour into cake pans and bake at 325 degrees for 1 hour. Cream frosting ingredients together and ...
Using a spoon ... together sugar and beans. Stir in ... eggs, stir well. Add coconut and vanilla. Pour into pie shell. Bake 1 hour in 350 degree oven. Enjoy.
Cream butter and sugar in mixer, then add other ingredients, nuts and coconut last. Makes 3 pies. Pour into 9 inch pie crust. Bake in preheated oven ...
Cream sugar and butter; add eggs and beans. Sift all ... raisins, nuts and vanilla. Put in 10 inch tube pan or bundt pan. Bake 45 minutes at 375 degrees.
Soak beans overnight to shorten ... reduce heat, cover and simmer several hours until soft and creamy. Season with salt to taste and cayenne red pepper.
Place beans in large soup ... carrots, to beans. Simmer for 1 hour (or until beans are tender). Remove bones and bay leaf. Add carrots and simmer 30 minutes.
Wash beans, cover with ... heat; cover tightly and let stand 1 hour. Add onions, celery, salt pork, parsley and salt. Simmer for 3 hours. Yield: 6 servings.
Put all ingredients in crock pot. Cover and cook on high for 2 hours. Then turn to low for 8 hours.
Drain the liquid from the beans and mash. Chop ... sweet pickles and salt. Add the mayonnaise and toss lightly until all ingredients are coated. 6 servings.
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