Hot Food & Recipes

Servings: 6 Servings
Category: Beans | Beef | Soups & ste
Ingredients

• 1 1/3 c Black beans
• 1 lb Beef top round, boneless,
• -cut in 1-inch cubes
• 1 1/4 ts Cumin seeds
• 1 1/4 ts Oregano
• 1/3 ts Dried sage
• 1 sm Bay leaf
• 1 Scallion, finely chopped
• 1/3 ts Cayenne pepper
• 2/3 ts Paprika
• 1 Garlic clove, minced
• 1 1/2 tb Red wine vinegar
• 1/3 ts Black pepper
• 1 tb Dried parsley, finely
• -chopped
• 1 tb Cilantro
• 1 tb Olive oil
• 1 Onion, finely chopped
• 1 Green bell pepper, coarsely
• -chopped
• 1 Red bell pepper, coarsely
• -chopped
• 1 1/2 tb Jalapeno peppers, finely
• -chopped
• 2 c Canned tomatoes, with juice,
• -chopped
• 4 c Bean cooking liquid

Directions
Sort and rinse black beans. Place in heavy pot, cover with cold water (at least 2 inches above level of beans). Bring to boil; simmer until tender (about 1 1/4 hours) adding more water if necessary. When tender, drain beans, reserving bean cooking liquid. Toast cumin seeds lightly in heated skillet about 2 to 3 minutes; crush finely. Combine ground cumin seeds with the oregano, sage, bay leaf and scallions. Heat olive oil in skillet, add onions and saute until translucent. Add green, red and jalapeno peppers. Saute 1 to 2 minutes. Remove vegetables with slotted spoon to heavy pot. Add beef and brown. Add to sauteed vegetables. Add remaining ingredients to beef-vegetable mixture. Bring to boil, then simmer until beef is tender (about 1 hour). Add beans the last 15 minutes of cooking to heat through. Recipe by: California Beef Council Posted to MC-Recipe Digest V1 #667 by Rooby on Jul 12, 1997

Servings: 12 Servings
Category: Beans | Casseroles | Ground beef | Cooper
Ingredients

• 1 lb Ground beef; lean, fried and
• -seasoned
• 1/2 lb Bacon; fried in pieces
• 1/2 c Onion; diced
• 1/2 c Ketchup
• 1/2 c Brown sugar
• 1 ts Mustard
• 1 tb Vinegar
• 1 cn Pork and beans; undrained
• 1 cn Kidney beans; undrained
• 1 cn Lima beans; undrained

Directions
Mix all ingredients together. Put in covered casserole dish or crock pot. Bake 30 to 45 minutes at 350 degrees. Recipe by: Ramona Cooper Posted to recipelu-digest Volume 01 Number 391 by Sewgoode on Dec 21, 1997

Servings: 4 Servings
Category: Beans | Salads
Ingredients

• 1 c Dried black beans
• 1 c Dried red beans
• 1 c Dried white beans
• 4 tb Red wine vinegar
• 2 ts Olive oil
• 1/4 ts Salt
• 1/2 ts Sugar
• 1 ts Lemon juice
• 1/4 ts Black pepper
• 1/4 ts Cayenne pepper
• 1 Red bell pepper,
• - thinly sliced
• 1 bn Scallions, thinly sliced
• 6 Lettuce leaves
• - preferably Boston | Bibb

Directions
Soak beans separately in small bowls for 4 hours or overnight; drain. Cook in separate pots, covering each with 2 inches of fresh cold water. Bring to a boil, reduce heat, and simmer, covered, until barely tender, about 1 hour. Don’t overcook. Drain and cool beans by plunging them in cool water to prevent the skins from splitting. Drain and set aside. Just before serving, combine onion, vinegar, oil, salt, sugar, lemon juice, black pepper, and cayenne pepper in a large bowl; mix well. Add beans, red pepper, and scallions; toss to blend. Divide among four lettuce-lined plates. Source: January 1994 Veggie Life Magazine Posted by: Pattye Zensen 11/13/93 Converted by MMCONV vers. 1.40 ~– From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Beans | Rice | Vegetarian
Ingredients

• 1 lg Onion; chopped
• 2 Cloves garlic; minced
• 1 md Green bell pepper; coarsely
• -chopped
• 1 c Celery; sliced
• 15 oz Canned kidney beans; rinsed
• -and drained
• 1 c Spaghetti sauce
• 1 ts Dried thyme
• 3/4 ts Hot pepper sauce
• 3 c Hot cooked rice

Directions
Lightly spray a 10-inch skillet with nonstick cooking spray. Add onion and garlic; cook over medium-high heat 3 minutes or until tender, stirring frequently. Add remaining ingredients except rice. Simmer uncovered over low heat for 15 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. Recipe By : Steve Allen and Jayne Meadows Posted to MC-Recipe Digest V1 #270 Date: Wed, 30 Oct 1996 21:30:57 -0500 From: jjndonug@sojourn.com (Julie Donnelly)

Servings: 6 Servings
Category: Beans
Ingredients

• 1 lb Butter beans; cooked
• 2 Cloves garlic; crushed
• 14 oz Canned tomatoes
• 3 lg Onions; finely chopped
• 1/4 pt Vegetable stock; condensed
• 2 tb Fresh mint or 1 tb dry mint

Directions
Saute onions and garlic in a little of the stock until starting to soften. Add the tomatoes and the cooked beans and the mint. Season to taste. Simmer gently, covered, for about 20 minutes to allow the flavours to blend. Posted to MC-Recipe Digest V1 #822 by James and Susan Kirkland on Oct 01, 1997

Servings: 8 Servings
Category: Beans/legum | Low fat | Rice/grains | Soups & ste
Ingredients

• 1/2 c Lean ham; cubed
• 1 c Lowfat chicken broth
• 1 lg Onion; chopped
• 3 Stalks celery; chopped
• 2 lg Carrots; chopped
• 8 c Vegetable broth
• 1/4 ts Cumin; more to taste
• 1/4 ts Coriander; more to taste
• 1/2 ts Hot pepper sauce; more to
• -taste
• 1/2 c Vegetable juice cocktail
• 1/4 c Lime juice; or lemon juice
• 1/3 c Wild rice
• 2/3 c Long-grain brown rice

Directions
saute the veggies in the cup chicken broth til soft in a pressure cooker. Toss all remaining ingredients in the pot stir lock lid in place bring up to high pressure level out and cook for 12 min. Release pressure an let sit closed for 5 min.. Enjoy Bunny Recipe by: Laurie Bell Posted to Digest eat-lf.v097.n304 by Laurie Bell on Dec 1, 1997

Servings: 4 Servings
Category: Beans | Main dish
Ingredients

• 3/4 c Lentils
• 3 c Stock
• 1 ts Rosemary
• 1 ts Tarragon
• 1 Bay leaf
• 1 ts Sesame oil
• 1 Carrot; thinly sliced
• 4 Garlic cloves; pressed
• 1 lg Onion; chopped
• 8 oz Tofu; pressed
• 3/4 c Corn
• 3/4 c Bulgur

Directions
In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes. Gary Null, “The New Vegetarian Cookbook” Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 19:06:49 -0700 From: Stacy Hansen

Servings: 6 Servings
Category: Beans grain | Vegetarian | Heaven
Ingredients

• 3 tb Olive oil; (3 to 4)
• 4 c Minced onion
• Salt; to taste
• 1 1/2 c Spaghetti; or vermicelli,
• -break into pieces
• 1 1/2 c Bulgur; coarse grain
• 2 1/2 c Vegetable bouillon; (*)

Directions
(*) Better than bouillon or Natural Gourmet, etc. (*) Break the spaghetti into 1.5-inch pieces Heat 2 tablespoons of the oil in a medium-sized skillet. Add 3 cups of the minced onion, and cook them over high heat, stirring occasionally. After about 10 minutes, salt the onions lightly and turn the heat to medium-low. Keep them cooking while you proceed. Heat another tablespoon of oil in a heavy nonstick saut?pan or Dutch oven. Add the remaining cup of onion and cook over medium heat, stirring, for about 5 minutes. Add the spaghetti or vermicelli, and saut?for about 10 minutes. You might need to drizzle in small amounts of additional oil if it begins to stick. Add the bulgur to the pasta and stir for a few minutes, then pour in the broth. Bring to a boil, cover and lower the heat to a simmer. Open the lid after about 15 minutes, and fluff from the bottom of the pan with a fork. Cover again, and cook for about 10 more minutes. Leaving the cover on, remove the pan from the heat and let sit for about 10 minutes longer. (By the way, the panful of onions has been slowly cooking away this entire time, right? Just checking.) Transfer the bulgur mixture to a bowl, fluff with a fork and add salt to taste. Finally, remove the panful of onions from the stove and scrape every last bit into the bulgur and noodles. Stir until well combined and serve right away. This also tastes good warm or at room temperature. In fact, it’s very hard to stop eating at any temperature. Makes 6 cups. PER SERVING: 347 cals, 9.3 g fat, 23.4% “If you want to get your kids to eat more whole grains, this might be the way to go. In this dish, bulgur and spaghetti are saut

Servings: 4 Servings
Category: Beans | Beef
Ingredients

• 1 lb Extra lean ground beef;
• -round or sirloin
• 1/2 ts Black peppercorns; crushed
• 1/4 ts Ground red pepper
• 1 c Cooked beans; vegetarian
• -baked
• 4 Kaiser rolls; split

Directions
To make burgers: Shape beef into 4 burgers. Sprinkle peppercorns and red pepper on both sides of burgers. Coat a nonstick skillet with nonstick spray; warm over high heat. Add burgers and sear them on both sides. Reduce heat to medium and cook for 10 minutes. To cook beans: Add beans to skillet. Cook until hot, about 4 minutes. To assemble sandwiches: Place burgers in rolls, and top each with beans. Per serving 376 calories, 7.1 g fat (17%) 56 mg cholesterol, 511 mg sodium, 1.4 g dietary fiber Cook’s quick tip To crush peppercorns: Place them between two sheets of waxed paper so they don’t skitter all over the counter. Then mash them with the bottom of a heavy skillet. (c) 1996 Rodale Press Prevention’s (Quarterly) Guide to Low-Fat, High Flavor Cooking. [mc-recipe: patH 23 Sep 96] Recipe By : Quick & Healthy, Fall 1996 Posted to MC-Recipe Digest V1 #224 Date: Mon, 23 Sep 1996 13:47:05 -0700 (PDT) From: PatH NOTES : (Links: Dinner rolls, wheat to Kaisers)

Servings: 6 Servings
Category: Beans
Ingredients

• 2 1/4 c Instant brown rice
• 1 3/4 c Boiling water
• 2 15-oz cans cooked black
• -beans or pinto beans;
• -undrained
• 2 tb Margarine
• 1 lg Onion; chopped
• 3 Cloves garlic; chopped
• 1 md Green pepper; chopped
• 1/2 ts Ground cumin
• 1 1/2 c Salsa

Directions
Cook rice as per instructions on the box and set aside. In a large frying pan, saute’ onion, garlic and green pepper in margarine. Add rice, beans, cumin and salsa and simmer about 20 minutes. Posted to MC-Recipe Digest V1 #266 Date: Sun, 27 Oct 1996 18:11:55 -0800 From: Rooby NOTES : This can be served hot as a side dish or cold as a Rice Salad on Bibb Lettuce. Posted by Scirocco on IChef 10-28-96.