Post by braided-rug on Nov 25, 2006 9:53:12 GMT 10
These look fantastic.
www.phippscountry.com/recipesbeans1.htm
I like this one:
"Turkey, Squash, and Lima Bean Potpie with Bacon-Cheddar Crust
Recipe from: Gourmet, November, 1993.
3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey
For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk
In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.
In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.
Preheat the oven to 425°F.
Make the crust:
Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)
Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig."
Wish I had some turkey.
"Turkey Nachos
Recipe from: Gourmet, November, 2001.
1/2 lb leftover roast turkey meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15- to 16-oz) can black beans, rinsed and drained
4 oz corn tortilla chips (not low-fat)
2 cups grated jalapeño Jack cheese (8 oz)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeño
Accompaniment: tomato salsa
Preheat oven to 450°F. Toss turkey with lime juice and season with salt and pepper.
Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes. Stir together sour cream and jalapeño to taste and serve on the side along with salsa."
"Portuguese Peasant Soup
Recipe from: The Bean Book by Roy F. Guste, 2001.
1 lb. dried red kidney beans, soaked overnight
3 qrts chicken stock (or more if necessary)
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
3 med. yellow onions, chopped
6 cloves garlic, minced
3 med. potatoes, scrubbed and diced
4 med. carrots, scrubbed and diced
4 med. turnips, scrubbed and diced
1 small cabbage, cored and chopped
4 bay leaves
1 Tbs salt
2 tsp freshly ground black pepper
1 cup chopped cilantro
Simmer the beans in the chicken stock for about 2 hours, or until they are just tender. In a soup pot, saute the diced bacon until it has rendered its fat. Add the chorizo, onions, garlic and saute until they begin to color. Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans. Season with salt and pepper to taste. Bring to a simmer and cook for another 1/2 hour, until the vegetables are tender. Add cilantro just before serving."
Spicy Black Bean Salad with Chiles and Lime
Recipe from: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville, 1993.
1-1/2 cups dried black beans (about 9 ounces), sorted and soaked overnight
Salt and pepper
1/2 medium-sized carrot, diced (about 1/4 cup)
1/2 celery rib, diced (about 1/4 cup)
Zest of 2 limes, minced (about 1-1/2 teaspoons)
3 tablespoons fresh lime juice
2 tablespoons champagne vinegar
1 garlic clove, finely chopped
3 pinches cayenne pepper
1/4 cup light olive oil
1 or 2 jalapeño chiles, seeded and diced
2 heaping tablespoons chopped cilantro
1 tablespoon chopped fresh mint
Drain and rinse the beans and place them in a large saucepan. Cover generously with cold water and bring to a boil. Reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender but still hold their shape. Taste the beans to make sure they are cooked before draining them. when cooked, drain.
While the beans are cooking, bring a small pot of water to a boil with 1/2 teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding celery during the last 30 seconds or so. Drain immediately and rinse under cold water. Set aside.
Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the oil.
Toss the beans with the dressing and the jalapeños. If the chiles are very hot, add only half of the diced chiles to the salad, taste, then add more as needed. Marinate for 30 minutes. Just before serving, add the cilantro, mint, salt and pepper to the salad and mix well.
Some of these recipes I may not have ingredients for:
"Beef and Sausage with Snowcap Beans
Recipe from: Jane and Michael Stern and printed in Chili Nation, January 1999
For the beans:
16 ounces dried snowcap beans
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
For the chili:
8 dried ancho chiles
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3-1/2 pounds top round beef cut into 1/2-inch cubes
1-1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1-1/2 teaspoons freshly ground black pepper
1-1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 tablespoons sugar
2 14-1/2 ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water
Make the beans: Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
Make the chili: Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, purée the chiles with 1 cup water until smooth. Set aside.
In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
In a large Dutch oven, brown the beef and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile purée, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1-1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes. Serve in deep bowls atop a bed of snowcap beans."
www.phippscountry.com/recipesbeans1.htm
I like this one:
"Turkey, Squash, and Lima Bean Potpie with Bacon-Cheddar Crust
Recipe from: Gourmet, November, 1993.
3 cups water
1 pound peeled seeded butternut squash, cut into 3/4-inch cubes (about 1 1/2 cups)
1 cup thawed frozen baby lima beans
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup turkey broth or chicken broth
2 tablespoons minced fresh sage leaves plus a sage sprig for garnish
5 ounces pearl onions (about 15), blanched in boiling water for 2 minutes, drained, and peeled
3 cups cubed cooked turkey
For the crust:
1 1/4 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
5 ounces extra-sharp Cheddar, grated (about 1 1/2 cups)
4 slices of bacon, cooked until crisp and crumbled
1/2 to 2/3 cup milk
In a saucepan bring the water to a boil, in it cook the squash with salt to taste for 6 to 8 minutes, or until it is just tender, and with a slotted spoon transfer the squash to a bowl of ice and cold water to stop the cooking. In the boiling water cook the lima beans for 3 minutes, or until they are just tender, with the slotted spoon transfer them to the bowl, and reserve 1 cup of the cooking liquid.
In a large saucepan melt the butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Add the turkey or chicken broth and the reserved cooking liquid in a stream, whisking, add the minced sage and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. Drain the squash and lima beans, stir them into the sauce with the onions and the turkey, and pour the mixture into a 1 1/2-quart shallow baking dish. The potpie may be prepared up to this point 1 day in advance and kept covered and chilled.
Preheat the oven to 425°F.
Make the crust:
Into a bowl sift together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles meal. Stir in the Cheddar and the bacon and stir in enough of the milk to form a soft, sticky dough. Transfer the dough to a pastry bag fitted with a 3/4-inch star tip and pipe it around the edge of the turkey mixture. (Alternatively, the dough may be dropped by rounded tablespoons onto the turkey mixture.)
Bake the potpie in the lower third of the oven for 20 to 25 minutes, or until the crust is golden, and garnish it with the sage sprig."
Wish I had some turkey.
"Turkey Nachos
Recipe from: Gourmet, November, 2001.
1/2 lb leftover roast turkey meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15- to 16-oz) can black beans, rinsed and drained
4 oz corn tortilla chips (not low-fat)
2 cups grated jalapeño Jack cheese (8 oz)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeño
Accompaniment: tomato salsa
Preheat oven to 450°F. Toss turkey with lime juice and season with salt and pepper.
Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes. Stir together sour cream and jalapeño to taste and serve on the side along with salsa."
"Portuguese Peasant Soup
Recipe from: The Bean Book by Roy F. Guste, 2001.
1 lb. dried red kidney beans, soaked overnight
3 qrts chicken stock (or more if necessary)
12 strips thick-sliced smoked bacon, diced
1 lb. chorizo, sliced
3 med. yellow onions, chopped
6 cloves garlic, minced
3 med. potatoes, scrubbed and diced
4 med. carrots, scrubbed and diced
4 med. turnips, scrubbed and diced
1 small cabbage, cored and chopped
4 bay leaves
1 Tbs salt
2 tsp freshly ground black pepper
1 cup chopped cilantro
Simmer the beans in the chicken stock for about 2 hours, or until they are just tender. In a soup pot, saute the diced bacon until it has rendered its fat. Add the chorizo, onions, garlic and saute until they begin to color. Add the diced potatoes, carrots, turnips, cabbage, bay leaves, and kidney beans. Season with salt and pepper to taste. Bring to a simmer and cook for another 1/2 hour, until the vegetables are tender. Add cilantro just before serving."
Spicy Black Bean Salad with Chiles and Lime
Recipe from: Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant by Annie Somerville, 1993.
1-1/2 cups dried black beans (about 9 ounces), sorted and soaked overnight
Salt and pepper
1/2 medium-sized carrot, diced (about 1/4 cup)
1/2 celery rib, diced (about 1/4 cup)
Zest of 2 limes, minced (about 1-1/2 teaspoons)
3 tablespoons fresh lime juice
2 tablespoons champagne vinegar
1 garlic clove, finely chopped
3 pinches cayenne pepper
1/4 cup light olive oil
1 or 2 jalapeño chiles, seeded and diced
2 heaping tablespoons chopped cilantro
1 tablespoon chopped fresh mint
Drain and rinse the beans and place them in a large saucepan. Cover generously with cold water and bring to a boil. Reduce the heat and cook at a gentle boil for 20 to 25 minutes, until the beans are tender but still hold their shape. Taste the beans to make sure they are cooked before draining them. when cooked, drain.
While the beans are cooking, bring a small pot of water to a boil with 1/2 teaspoon salt. Drop the carrot into the water and cook for 1 minute, adding celery during the last 30 seconds or so. Drain immediately and rinse under cold water. Set aside.
Make the dressing by combining the lime zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually whisk in the oil.
Toss the beans with the dressing and the jalapeños. If the chiles are very hot, add only half of the diced chiles to the salad, taste, then add more as needed. Marinate for 30 minutes. Just before serving, add the cilantro, mint, salt and pepper to the salad and mix well.
Some of these recipes I may not have ingredients for:
"Beef and Sausage with Snowcap Beans
Recipe from: Jane and Michael Stern and printed in Chili Nation, January 1999
For the beans:
16 ounces dried snowcap beans
5 garlic cloves
1 tablespoon whole coriander seeds
1 bay leaf
1 tablespoon salt
For the chili:
8 dried ancho chiles
1 large green bell pepper, seeded and chopped
1 cup chopped onions
3 garlic cloves, minced
4 tablespoons vegetable oil
3-1/2 pounds top round beef cut into 1/2-inch cubes
1-1/2 pounds sweet pork sausage, cut into 1-inch cubes
1 tablespoon salt
1-1/2 teaspoons freshly ground black pepper
1-1/2 teaspoons dried Mexican oregano
2 teaspoons ground cumin
2 tablespoons sugar
2 14-1/2 ounce cans whole tomatoes
2 tablespoons masa harina dissolved in 1/2 cup water
Make the beans: Soak the beans overnight. In the morning, pick out any bad ones and any stones. Wash the beans and place them in a large pot filled with water. Place the garlic, coriander seeds, and bay leaf in a cheesecloth bag or tea ball and add to the beans in the water. Bring the water to a boil, reduce the heat to a simmer, and cook the beans 1 hour, until tender. Discard the spices. Drain the beans well and set aside while you make the chili. Add the salt.
Make the chili: Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, purée the chiles with 1 cup water until smooth. Set aside.
In a large skillet, brown the bell pepper, onions, and garlic in 2 tablespoons of the oil until they are soft. Set aside.
In a large Dutch oven, brown the beef and sausage in the remaining 2 tablespoons of oil. Drain the excess fat. Add the bell pepper mixture along with the salt, pepper, oregano, cumin, sugar, and 3 cups water. Add the tomatoes, smashing each in the palm of your hand before adding it to the pot. Add the chile purée, stir and bring to a boil. Reduce the heat and cook, partially covered, at a low boil for 1-1/2 hours. Remove from the heat. Add the masa harina mixture, stirring to thicken the chili. Return the chili to the heat and cook 7 more minutes. Serve in deep bowls atop a bed of snowcap beans."