RecipeFeed.Com - Beans and Grains Recipes

Buffet Bean Bake

RecipeFeed.com — 2008-08-20T06:16:15+01:00

6 slices bacon
1 cup packed brown sugar
1/2 cup vinegar
1/2 teaspoon salt
1 tablespoon mustard or Durkee Famous Sauce
1 can (16 oz.) butter beans -- drained
1 can (16 oz.) French-style green beans -- drained
1 can (16 oz.) pork & beans -- drained
1 can (16 oz.) lima beans -- drained
1 can (15 1/2 oz.) yellow wax beans -- drained
1 can (15 oz.) kidney beans -- drained
1 can (2.8 oz.) Durkee French Fried onions

Preheat oven to 350 degrees. In medium skillet, fry bacon until crisp. Remove from skillet; crumble and set aside. Drain all but about 2 tablespoons drippin gs from skillet; add sugar, vinegar, salt, and mustard. Simmer, uncovered, 10 minutes.
In large bowl, combine drained beans, 1/2 can onions and hot sugar mixture. Sp oon bean mixture into 9x13 inch baking dish. Bake, covered, at 350 degrees for 30 minutes or until heated through. Top with crumbled bacon and
remaining oni ons; bake, uncovered, 5 minutes or until onions are golden brown. Makes 12 to 14 servings.
busted by sooz

Bulgarian Red Pepper Stew

RecipeFeed.com — 2008-08-20T06:16:15+01:00

1/2 c Dried lentils
1/2 c Dried navy pea beans (small
White beans) 2 lg Onions, chopped
6 md Red bell peppers, seeded and
Chopped 2 ts Dried basil
1 ts Dried marjoram
1/4 ts Dried thyme
1/4 ts Cayenne (to taste)
1 1/2 ts Paprika
1/4 ts Salt
1/8 ts Ground black pepper
3 To 3 1/2 cups vegetable
Stock (2 cans) 1 6 oz can prune juice
1/4 c Dry red wine (optional)
2 tb Dry sherry (optional)
1/4 c Tomato paste
Plain nonfat yogurt(opt) Fresh parsley Cover lentils and navy beans with plenty of water and soak 4 hours or overnight. Drain. In a large nonstick saucepan, saute onions in sherry or red wine or stock until soft (5 minutes) Stir in bell pepper and saute 5 minutes more. Add basil, marjoram, thyme, cayenne, paprika and cayenne, saute another few minutes. Pour in remaining stock, wine or sherry. Add drained lentils and beans. Bring to a boil, then lower heat and simmer gently about 1 1/2 hours or until beans are soft. Mix in tomato paste, prune juice, salt and pepper to taste. Cook for several minutes more. If the stew seems too thick, add more stock or water. Serve garnished with yogurt and chopped parsley. From: maoh@phyast.nhn.uoknor.edu (Maureen O'Halloran) Fatfree Digest [Volume 1 Issue 1] June 22, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV :slightly adapted from _Sundays at Moosewood_ cookbook:

Syndicated By: Recipe Feeds

Permalink: Bulgarian Red Pepper Stew

Tags: Beans and Grains Cooking Food Beans and Grains Recipe Beans and Grains Recipes Beans and Grains Recipies

BulgerN Bean Hot Dish

RecipeFeed.com — 2008-08-20T06:16:15+01:00

1 pound ground beef
1 16 oz can barbecue beans
1 11/5 oz can condensed bean with bacon soup
1/8 teaspoon seasoned black pepper
1/4 teaspoon garlic salt
1/2 teaspoon garlic salt
1 tablespoon instant minced onion
1/2 cup grated process American cheese

In skillet, brown ground beef; drain well. Thoroughly combine all ingredients except cheese in Crock-Pot. Cover and cook on Low for 6 to 9 hours.
Just before serving, sprinkle with grated cheese. Serve over hot cornbread
Serves 6

Syndicated By: Recipe Feeds

Permalink: BulgerN Bean Hot Dish

Tags: Beans and Grains Cooking Food Beans and Grains Recipe Beans and Grains Recipes Beans and Grains Recipies