Zuni Beans

Ingredients: (Zuni Beans)

1 package pinto beans — (medium sized), — soaked overnight

2 cans stewed tomatoes

1 slice ham — cubed

1 can diced green chiles — (7oz.)

1 tablespoon onion powder

1 teaspoon salt and pepper — to taste

1/2 teaspoon garlic powder

1 tablespoon sugar

Directions: (Zuni Beans)

Sort and soak beans. Rinse thoroughly and place in Dutch Oven. Add stewed tomatoes, chiles, ham, and seasonings. Cover well with water. Bring to a boil, and place a lid on the pan. Reduce heat to medium for 30 minutes, then reduce to simmer until beans are tender, but not soft. Turn heat off and let stand for 30 minutes. Bring to a boil again, and complete cooking the beans on simmer with lid off. This will thicken the bean juice. If the beans get too dry, add more water during the cooking process.

Ziti With Great Northern Beans

Ingredients: (Ziti With Great Northern Beans)

1/4 cup vegetable stock

1/2 cup onion chopped

2 medium garlic clove minced

20 ounces tomato canned — low sodium

1 cup navy beans 10 ounces ziti — (its pasta)

1/2 cup parsley fresh

1/4 teaspoon pepper

1/2 teaspoon thyme — ground

1/2 teaspoon basil

Directions: (Ziti With Great Northern Beans)

cook ziti al dente and drain. heat stock add onions and garlic, saute until clear. add tomotoes and simmer 10 minutes. add beans and seasonings, simmer 10 more minutes. Serve over ziti and sprinkle with parsley.

Zesty Butter Beans

Ingredients: (Zesty Butter Beans)

2 tablespoons green peppers chopped

2 tablespoons onion chopped

1 tablespoons margarine

1/2 Can condensed tomato soup (10 3/4 oz.)

2 tablespoons water

16 ounces butter beans drained

1 1/2 Teaspoons brown sugar

1 1/2 Teaspoons vinegar

1/2 Teaspoon prepared mustard

Directions: (Zesty Butter Beans)

In saucepan cook green pepper and onion in butter until tender. Add remaining ingredients. Simmer a few minutes to blend flavors. Stir occasionally.

White Bean Salad With Green Olives

Ingredients: (White Bean Salad With Green Olives)

1 1/2 cups dry white beans — soaked overnight 1 medium yellow onion — peeled, halved, and stuck with 2 whole cloves 1 piece bay leaf 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1/2 cup green Spanish olives — pitted and sliced 2 medium red peppers — roasted, seeded, and diced 1 medium European seedless or 6 Kirby cucumbers — peeled, seeded, and diced 1 bunch scallions — washed, sliced thin 6 medium Italian roma tomatoes — cored, seeded, and diced 1 bunch fresh parsley leaves — cut chiffonade 3 tablespoons sherry vinegar 1/2 cup extra-virgin olive oil

Directions: (White Bean Salad With Green Olives)

Drain, rinse and drain white beans. Place in a medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 20 to 30 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool. Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.

White And Green Bean Soup

Ingredients: (White And Green Bean Soup)

1 1/2 cups dried white beans — great, navy or baby 6 cups water 3 cloves garlic chopped 2 teaspoons salt 4 cups beef broth 1/4 teaspoon freshly ground black pepper 1 teaspoon rosemary — crumbled 2 cups fresh green beans — (about 3/4, lb), cut on the diagonal in 1-inch pieces 1 tablespoon butter 1/2 medium lemon — juice of

Directions: (White And Green Bean Soup)

Wash and pick over the dried beans. Put them into a large saucepan or kettle with the water and bring to a boil. Remove from the heat, cover, and allow to stand for 1 hour. Return to the heat and bring to a boil again. Reduce heat and simmer, partially covered, for 1/2 hour. Using a heavy fork, mash the garlic with the salt until no large chunks remain. Add to the saucepan with the beans. Add the broth, pepper, and rosemary. Simmer, partially covered, until beans are tender. This can take 15 minutes or as long as 1 hour; timing for beans is hard to predict – keep checking. Soup can be made ahead to this point, and refrigerated or frozen after thorough cooling. Cook the green beans uncovered in 2 quarts of boiling salted water until they are tender-crisp and bright green. Drain and add to the soup when the white beans are tender but not mushy. If green beans are not to be added right away, rinse in cold water to retain color. Stir in the butter and lemon. Serve at once, while green beans are still bright. Note: If you want some of the soup pureed, do it before adding the green beans – the color will be better.

What To Do With A Can Of Peas

Ingredients: (What To Do With A Can Of Peas)

1 can canned peas

Directions: (What To Do With A Can Of Peas)

1. Serve plain with butter and seasonings to accompany a meat course or a vegetable dinner. 2. Combine with a white sauce and add shrimp, oysters, chicken, sweet breads, salmon or tuna and serve on toast, in patty shells or in the center of a noodle ring for a luncheon or supper dish. 3. Add a few left-over peas to scrambled eggs just before serving or fold into an omelet as you slip it from the pan. 4. Bake in a casserole with bits of bacon covered with buttered bread crumbs. 5. Use as a filling for stuffed baked tomatoes, onions, green peppers or pimientos. 6. Combine with a thick white sauce, cool and shape into croquettes. Fry in deep fat.

Zesty Black Bean Dip

Ingredients: (Zesty Black Bean Dip)

2 cups canned black beans

1/2 cup chopped fresh tomatoes

1 cup sour cream or yogurt

6 tablespoons chopped onions

2 tablespoons chopped fresh chives

2 teaspoons salt

1/2 teaspoon freshly ground black — pepper

1 teaspoon paprika

Directions: (Zesty Black Bean Dip)

Combine all the ingredients, except the paprika, briefly in a food processor or blender. Chill for 1 to 2 hours, then garnish with the paprika. Serve with blue or yellow tortilla chips. Yield: About 4 cups Source: Vegetarian Cooking for Good Health by Gary Null (Library Number 641.5636N) Personal Note: I have no idea how many servings to list for this recipe so listed 1. Please change this number if you test the recipe and determine how many actual servings to use. Thanks.

Western Beans And Rice (Vegan)

Ingredients: (Western Beans And Rice (Vegan))

1 tablespoon vegetable oil 1 cup chopped onions 1 cup sliced celery 8 ounces canned tomato sauce 1/2 cup water 1/2 teaspoon salt 1/4 teaspoon hot pepper sauce — to 1/2 t. 3 cups cooked pinto beans — drained 3 cups hot cooked brown rice

Directions: (Western Beans And Rice (Vegan))

In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice. Note: any type of beans may be used in this recipe

Worth Waiting For Baked Beans

Ingredients: (Worth Waiting For Baked Beans)

1 pound dried navy beans 2 teaspoons unsalted butter 1 clove garlic — crushed 1 cup onion — finely chopped 3 strips bacon — cooked and crumbled 3 strips bacon — uncooked 2 teaspoons Worcestershire sauce 2 tablespoons dark brown sugar 4 tablespoons molasses 5 tablespoons chili sauce 1 tablespoon dry mustard — English 1 teaspoon curry powder 1 1/2 teaspoons salt 1/2 cup dark rum 1 1/2 cups tomato juice

Directions: (Worth Waiting For Baked Beans)

Place beans in large pot of boiling water over high heat. Return to boiling. Turn off heat; let stand 1 hour. Preheat oven to 275F. Grease 1 3/4 quart bean pot or casserole with the butter. Rub with garlic. Drain beans. Place in large mixing bowl. Add onion, crumbled bacon, brown sugar, Worcestershire, molasses, chili sauce, dry mustard, curry powder, salt and rum. Mix well. Stir in 1/4 cup of the tomato juice. Transfer to prepared bean pot. Place uncooked bacon strips on top. Bake, covered in a 275F oven for 7 hours or until beans are tender, gently stirring in additional tomato juice as liquid is absorbed by beans.

Western Beans and Rice

Ingredients: (Western Beans and Rice)

1 cup long-grain white rice — uncooked 1/2 teaspoon olive oil 1 cup onions — chopped 1 cup celery — sliced 1 clove garlic — minced 15 ounces pinto beans — drained and washed 8 ounces no-salt-added tomato sauce 1/2 cup water 1 tablespoon ketchup 1 teaspoon chili powder 1/4 teaspoon hot pepper sauce

Directions: (Western Beans and Rice)

Prepare rice according to package directions. In a skillet, heat oil over medium heat. Add onions, celery, and garlic. Cook and stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, and hot pepper sauce. Heat thoroughly, stirring occasionally.