formido/recipes-20k huggingface dataset:
bean and vegetable soup with cheesy toasts
heat the oil in a large pan and add the onion and cook over medium heat for 5 minutes or until golden and then add the capsicum , carrot and zucchini and cook for 5 minutes or until the vegetable are soft
add the tomatoes and stock and bring to the boil and add the broken spaghettie and cook for 5 minuites or until the spaghettie is soft
reduce the heat and stir in the kidney beans , thawed spinach and green beans and cook for 5 minutes or until heated through
put the bread strips on a baking tray and toast on one side under a grill preheated to medium and then turn the bread over , sprinkle with the parmesan and grill until crisp and golden brown
serve thesoup with the toasts to the side
bean and vegetable stew  vegan
sort and rinse beans , then soak overnight in water
drain beans and place in crockpot
add vegetable juice , wine , soy sauce , and apple or pineapple juice
cover with vegetable stock or water
the amount added depends on whether you prefer a soup or a stew
the juice adds just a tad of sweetness and the soy sauce adds depth and the tang of salt
cook at high for 2 hours
add vegetables , herbs , and spices , and cook for 5-6 hours at low until carrots and parsnips are tender
when tender , add rice or pasta and cook for one additional hour
bean and vegetable tortilla stacks
combine 1 cup of pepper jack cheese and next 4 ingredients
stir well , and set aside
position knife blade in food processor bowl
add garbanzo beans and garlic
process bean mixture 1 minute , or until smooth
add parsley sprigs , one half of the onion , lemon juice , and cumin
process 10 seconds or until onion is minced , scraping sides of processor bowl occasionally
place 4 tortillas on an ungreased baking sheet
spread each with one-eighth of bean mixture
top with one eighth of the cheese mixture
repeat with remaining tortillas , bean mixture , and cheese mixture , ending with the 4 remaining tortillas
sprinkle remaining 1 / 2 cup of pepper jack cheese evenly over the stacks
bake at 375 for 15 minutes or until thoroughly heated
cut each in half
garnish with the pepper rings , if desired
serve with red chile sauce
red chile sauce:
wash the chili
remove stem , seeds and veins
place chili in a bowl
add boiling water to cover
let stand 15 minutes or until chili is soft
drain and coarsely chop
position knife blade in the food processor bowl
add chili , onion , and garlic
pulse 4 or 5 times or until finely chopped
add tomatoes , cumin , and hot sauce
process 1 minute or until smooth
yield: 2 cups
bean and veggie burgers
in food processor bowl with metal blade , combine beans , oats , mushrooms , onion , carrot , bell pepper , garlic , ketchup and salt
process with on / off pulses until coarsely chopped
do not puree
shape mixture into 4 patties , 1 / 2 inch thick
spray broiler pan with nonstick cooking spray
place patties on sprayed pan
broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated , turning once
place lettuce , tomato slices and patties on bottom halves of buns
if desired , top with ketchup or mustard
cover with top halves of buns
bean bag vegetable soup
rinse the bean mix , cover generously with cold water , and let soak for 8 hours or overnight
drain
in a large saucepan , combine the bean mixture with 6 cups water
bring to a boil , reduce the heat , cover and simmer for 1-1 / 2 hours or until tender
add the onions , carrots , sausage , tomatoes , chili powder and cloves
bring to a boil , reduce heat and simmer , uncovered , for 30 minutes or until the flavours are well blended
stir in the sherry , lemon juice , salt and pepper
bean bake casserole
set oven to 325 degrees
grease a large casserole dish
in a dutch oven or large frypan
fry the bacon until crisp , then crumble
add in the ground beef with garlic , onion and celery
brown then drain fat
add in all remaining ingredients
mix well to combine , adjusting salt , pepper and tabasco to suit taste
slightly mash the tomatoes with a fork
transfer to casserole dish
bake uncovered for about 1-1 / 2 hours
remove from oven and sprinkle with grated cheddar cheese , return to oven for another 30 minutes
bean bob
heat oven to 375 degrees, dice bacon and fry until crisp, remove from pan to paper towels and set aside, brown onions, add all ingredients including bacon, mix carefully and put in baking dish ,, bake for 1 hour, or cut up a few hot dogs and add in before putting into oven
bean bolognese  eating well
put a large pot of water on to boil
mash 1 / 2 cup beans in a small bowl with a fork
heat oil in a medium saucepan over medium heat
add onion , carrot , celery and salt
cover and cook , stirring occasionally , until softened , about 10 minutes
add garlic and bay leaf
cook , stirring , until fragrant , about 15 seconds
add wine
increase heat to high and boil until most of the liquid evaporates , 3 to 4 minutes
add tomatoes and their juices , 2 tablespoons parsley and the mashed beans
add a splash of balsamic vinegar if you like
bring to a lively simmer and cook , stirring occasionally , until thickened , about 6 minutes
add the remaining whole beans
cook , stirring occasionally , until heated through , 1 to 2 minutes more
meanwhile , cook pasta in the boiling water until just tender , about 9 minutes or according to package directions
drain
divide the pasta among 4 bowls
discard the bay leaf and top the pasta with the sauce
you can also just mix the pasta and sauce and divide into servings
serve with remaining parmesan and parsley
bean bread
mix all but beans thoroughly, fold in beans, pour into hot greased pan, bake at 450 for 30 minutes or until brown
bean burger stew
brown ground beef in hot dutch oven or large skillet, drain well, push to one side of pan, add butter and saute celery and onion a few minutes, stir into meat and add remaining ingredients, heat to a simmer , cover and cook slowly 30 minutes or longer
bean burgers
chop the sunflower seeds in a food processor
mix in the remaining ingredients and form the patties
bake at 350 degrees for 20-25 minutes
remove from the oven and let cool until you can pick up each patty and compress it firmly in your hand to reform the burger
cook for another 15 minutes on each side
bean burrito bake
preheat oven to 350f, to 2 quart baking dish add the black beas , kidney beans , corn , tomatoes, sprinkle over the top all of the spices, then add the cheese and rice, mix well so the rice is dampened by the tomato juices, cover and bake for 20 minutes, remove from oven and add 4 oz fat free sour cream, mix so it is evenly distributed through the dish, return to oven and bake 10 more minutes, allow to cool only briefly before serving unless you intend to use as a dip, in this case serve it warm but not hot
bean burrito bowl
heat oil in medium saucepan over medium heat until hot
add 2 / 3 cup of the onion and the garlic
cook 5 minutes or until tender , stirring occasionally
add rice
cook and stir 2 minutes
add tomato sauce , water , ground chile and 1 teaspoon of the cumin
bring to a boil
reduce heat to low , cover and simmer 45 minutes or until all liquid is absorbed
meanwhile , place both beans , drained tomatoes , corn , the remaining onion , cilantro , lime juice , hot sauce and the remaining cumin in large bowl
mix well
set aside
when rice is done , stir in salt
divide hot rice mixture among 8 individual bowls or spread in 13x9-inch dish
top with cheese , lettuce and bean mixture
serve immediately and top each serving with sour cream
bean burrito casserole
make the filling: in a large heavy skillet cook the onion and the garlic in the oil over moderately low heat , stirring , until the onion is softened , add the beans , and mash about half of them coarse with the back of a wooden spoon
add the tomato sauce , the cumin , the chilies , and salt and black pepper to taste , simmer the mixture , stirring , for 3 to 5 minutes , or until it is thickened slightly , and stir in the coriander
working with 1 warmed tortilla at a time and keeping the others covered , spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas , enclosing the filling but keeping the ends open
arrange the burritos , seam sides down , in one layer in a baking dish , sprinkle them with the monterey jack , and bake them , covered with foil , in the middle of a preheated 350f
oven for 10 minutes
serve the burritos with the guacamole and the salsa
makes 12 burritos , serving 6
bean burrito dip
mix refried beans , pinto beans , rotel tomato's , cheese and place in an 8x8 baking dish
bake at 350 for 20-30 minutes ot until heated thru
after cooling slightly , put a layer of sour cream followed by the chopped onion and if you choose , the jalapeno's
serve with dip size fritos or tortilla chips
bean burritos enchilada style
set oven to 350
take a flour tortilla and put beans down the center with some cheese on it roll it up put on a plate and pour enchilada sauce on top then top with some more cheese and place in the oven until bubbly
i usually do one burrito per plate take it out of the oven and top with onions
bean burritos  simple for camping
heat beans in microwave microwave or warm tortillas until soft, stuff tortillas with beans and onion , add jalepeno and cheddar or squirt cheese, roll up and microwave until heated thru, serve with chips and small jar of salsa
bean casserole with eggplant and red pepper
preheat the oven to 350f
heat olive oil in a large pan
saute onion and garlic until soft and golden
add the rosemary , sage , paprika and tomatoes
saute for 2 minutes
add the chickpeas and kidney beans
set aside
saute eggplant slices in oil until golden
remove from pan and drain well on paper towels
in a large shallow ovenproof dish , layer the bean mixture with the red pepper slices and eggplant , finishing with the red pepper and eggplant
bake in the oven for 20-30 minutes
serve with a green salad
bean cheese pie
heat oven to 375f, spray pie plate with cooking spray, mix flour , 1 / 2 cup cheese , the baking powder and salt in medium bowl, stir in milk and egg until blended, spread over bottom and up side of pie plate, mix remaining ingredients except 1 / 2 cup cheese, spoon into pie plate and sprinkle with 1 / 2 cup cheese, bake uncovered about 25 minutes, let stand 10 minutes before serving
bean chili  meat  and sugar free
heat oil in frying pan at medium temperature, addonion , celery , green pepper , garlic and stir fry until limp , 2-3 minutes, add all beans and tomato sauce, add chili powder , oregano and garlic powder, heat through and serve, best if simmered covered for one hour
bean counter
dried beans will double or triple in volume depending on the variety
a one pound bag of dried beans will yield the amount above when cooked
i took a stab at number of servings and prep time because it's required by the program , but it's just a guess , so please follow the directions on the bag
bean curd szechuan style  ma po dofu
cut bean curd into
5-inch cubes , place in a colander and leave to drain for 15 minutes
meanwhile , in a small bowl blend the marinade: 1 tsp of soy sauce , sherry , and sweet bean or hoisin sauce
add pork and stir to coat
stir in 1 tsp of the oil and marinate for 15 minutes
heat a wok or wide frying pan over high heat
when pan is hot , add remaining veg oil
when oil begins to heat add ginger and garlic
stir once , then add pork and stir-fry until meat isn't pink any more , about 2 minutes
stir in hot bean sauce
add drained beancurd , the water and the 2 tbsp soy sauce
simmer for 3 minutes , then add green onion
re-mix cornstarch and water with a fork , add to pan and cook , stirring , until sauce bubbles and thickens
sprinkle with crushed szechuan peppercorns just before serving
serve over large mounds of hot white rice
i have served this along with some stir-fried chinese broccoli seasoned with a little oyster sauce , or some baby bok choy stir fried with a little sesame oil
for a vegetarian version , this recipe also works if you omit the meat
you could also try using some kind of veggie sausage , like morningstar crumbles , in place of the pork
bean curd with broccoli
put cornstarch into a cup and slowly add 1 / 4 cup of the vegetable stock and mix well
add wine , soy sauce and sesame oil
mix well
cut scallion into 1 1 / 2-inch lengths
heat vegetable oil in a wok over medium heat
when hot , put in ginger and garlic
stir fry for 10 seconds
put in scallion and broccoli
fry for 1 minute
add 1 / 2 cup vegetable stock and the salt
bring to a simmer
cover and cook over a medium heat for a minute , until broccoli is tender-crisp
remove broccoli with a slotted spoon
turn heat to low and add tofu
let it heat through
add cornstarch mixture
stir very gently
put broccoli back in wok
serve as soon as the sauce is thick and everything is heated through
bean dip
drain and rinse beans under cold water, mash beans with a potato masher until smooth, combine mashed beans with salsa and cheese in a small pan or microwave-safe dish, heat on stove or in microwave until warm and cheese is melted
bean dip   pantry friendly  healthy   easy
pour undrained garbanzos into a medium bowl
microwave on high for 2 minutes
smash garbanzos with masher & add refried beans & mix
cook 2 minutes more & smash & mix again
add tomatoes & mix
put dip into serving bowls & eat or let cool in fridge & eat later
variation: omit tomatoes & add 1tb garlic powder , 1tb lemon pepper & 1ts ground cumin
bean dip nachos
preheat broiler, line a cookie sheet with aluminum foil, spread bean dip on each tortilla chip, place each chip onto the cookie sheet until the cookie sheet is full, cover the chips with shredded cheese and jalapeno slices, place under the broiler until cheese melts
bean dip with a kick
combine soup , cheese , and salsa in a saucepan over medium heat, heat until cheese is melted and it's heated through, make sure you stir it often, serve with tortilla chips or your favorite dippers
bean dip with horseradish
combine beans , olive oil , horseradish and onions in a blender or food processor and blend until smooth , adding a little water if necessary
season with salt to taste
bean enchiladas
spray13x9 baking dish with non-stick cooking spray whisk soup and 1 / 2 to 2 / 3 soup can of water in a bowl until smooth
stir in salsa adn 1 / 4 cup of cilantro and 1 / 2 of the onion in a large bowl mix beans , 1 cup cheese , 1 cup sauce , and remaining cilantro and onion
wrap tortillas in dampened paper towels and microwave on high 2 to 3 min
until hot and pliable
keep wrapped until ready to use
working with 1 warm tortilla at a time , spoon 1 / 3 cup bean mixture down the center of the tortilla
roll up and place seam side down in the prepared baking dish
if going to cook later , cover enchiladas with fresh damp paper towels
cover dish tightly with foil
refridgerate dish , sauce , and rest of cheese for up to two days
heat oven to 350
uncover baking dish
pour sauce over top of enchiladas
cover baking dish loosely with foil bake 30 min
uncover , sprinkle with remaining cheese and bake 20 min
longer or until sauce bubbles around edges and cheese has melted
bean fiesta salad
in a mixing bowl , place the drained black beans , celery , red pepper , onion , and cheese cubes
in a small bowl , whisk together the thousand island dressing , cumin and salt
pour the dressing over salad mixture and gently toss to evenly coat
chill until serving
bean garnachas
drain tomatoes , reserving liquid
chop the tomatoes
in large skillet , combine tomatoes , reserved liquid , beans , garlic , jalapeos and cumin
cook over medium-high heat 5-7 minutes , till thickened
season with salt and pepper , if desired
add chicken
arrange tortillas in a single layer on grill or another skillet
spread 3 / 4 cup chicken mixture over each tortilla
top with cheese
cook about 3 minutes or until bottom of tortilla browns and cheese melts
garnish with lettuce and avocado if desired
bean hotpot
in a large stockpot , cook the chillies and capsicum in the olive oil over high heat for about 6-8 minutes , until the capsicum has blackened around the edges
add the other vegetables , and stir another 5-6 minutes on high heat
add the bay leaf and thyme and other spices and cook for another 5 minutes
add the three tins of beans and the tomatoes and tomato paste and stir well to combine
season well with salt and pepper , cover the whole mixture with water , then simmer for 30 minutes
serve over rice with diced avocado mixed with lime juice , a dollop of yoghurt , and sprinkle with coriander
bean medley salad
drain all beans and rinse, put in a large bowl, add peppers and onions, mix sugar , vinegar and salad oil, pour over bean mixture and all salt and pepper, toss and chill at least 4 hours, serve and enjoy
bean nachos
heat oil in a large heavy-based frying pan over medium-high heat
add onion and cook , stirring , for 2 to 3 minutes or until onion is tender
add red and green capsicum , corn kernels , tomatoes , beans and tabasco
season with salt and pepper
bring to the boil
reduce heat to medium and simmer for 20 to 25 minutes , or until vegetables are tender and beans are heated through
preheat oven to 200c
arrange corn chips on heatproof serving plates
sprinkle with half of the cheese
spoon over bean mixture
sprinkle with remaining cheese
bake for 10 minutes or until corn chips are crisp and cheese is melted
bean nut butter
in a food processor , combine beans and peanut butter
with the motor running , slowly pour hot water into the feed tube , until mixture is light and creamy
bean pate
heat the oil in a pan , add the onion and garlic and fry for 3-5 minutes until soft
add the remaining ingredients to the onion mixture and mash everything together with a fork
spoon into a dish and chill before serving
bean pickles
cook the beans until they change color, drain and cool, put in jars and seal
bean quartet casserole
in a skillet cook onion and bacon until bacon is crisp and onion is tender
drain
in a 2 1 / 2 to 3 quart casserole dish combine onion and bacon mixture with all of the beans
in a small bowl mix together the bown sugar , catsup , and vinegar
pour over and mix into bean mixture
bake covered at 375 degrees for one hour
remove cover and bake for 10 more minutes
bean salad
clean beans and break into 1-inch pieces
rinse canned beans and place all in bowl
heat oil , vinegar , salt , pepper , mustard , celery seed and honey for 5 minutes on medium-low heat
mix with beans , pepper and celery
place in fridge for 4 hours or more
add onion before serving
bean salad   pantry friendly   healthy
blend first 3 ingredients in a big serving bowl
add remaining ingredients & blend all together
marinate for at least 2 hours preferable in fridge or also good at room temperature
serve & enjoy
i use "low sodium" vegetables when possible
cut out spices & use plain tomatoes if you want a more mild flavored bean salad
variations: make into complete meals
taco salad: add 26 ounces chicken breast , 1 tb cumin , 1 ts black pepper , put on tortilla chips
baked potato bar: use as a topping
casserole style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce
bean salad no  2
mix it all together, yum
bean salad pizzazz
drain and rinse all beans and place in large bowl that can be used to serve the bean salad
do not yet mix
add the chopped onion , minced jalapeos , and grape tomatoes
in a smaller bowl , combine the lemon juice , white wine vinegar , vegetable oil , salt , pepper , sugars , and dijon mustard
whisk until thoroughly incorporated and smooth
taste and adjust dressing to your liking
pour over vegetables
lightly lift and toss all the vegetables with dressing until mixed
chill for at least two hours before serving
the flavors improve and blend over time
bean salad with lemon and garlic
place the four bean mix , baby spinach leaves , and olives , if using , in a large bowl
combine olive oil , lemon rind , garlic , lemon juice and parsley in a small bowl and whisk to combine
pour dressing over bean mix and toss gently to mix
bean salad  yes an other
mix all ingredients together and chill for at least 1 hour for flavors to blend
bean soup  aka starving student minestrone
in a saucepan , bring the broth to a boil, add macaroni and cook until almost tender, add the beans and the liquid in which they were packed, add salt and pepper, continue cooking until the macaroni is done, serve hot and enjoy !
bean soup  fasolatha
soak the beans in water overnight to soften up
the following day rinse , drain and place them in a pot with water
add the carrots , the celery , the tomatoes , the onions , the olive oil and let everything boil over a medium fire for about 1 1 / 2-2 hours
serve warm with anchovies or grilled herring and black olives
bean soup maryland style
soak beans in 2 quarts of water overnight, drain water and add 2 quart water and ham bone to beans, bring to a boil, reduce heat to a simmer and let cook for 2 1 / 2 hours , uncovered, add onions , tomatoes , old bay , and garlic, simmer for additional half hour ,, salt and pepper to taste
bean soup real navy bean soup
put beans in a larger bowl covered with water and soak overnight
make sure there is at least 3 inches of water covering the beans
after soaking overnight drain the beans and put into crock pot
chop the onion , garlic and ham , add to crock
put the smoked ham hocks in along with the fresh ground pepper and bay leafs
add the water making sure there is at least 1 to 1 1 / 2 inches of water covering the beans , ham hocks etc
cook on low for 7-8 hours
remove the ham hocks and any fat that has cooked off the hocks ! put the ham off the hocks back in the pot , if you have a warm setting use that setting while you are separating the fat from the ham on the hocks
serve hot
ok , ok<<<< don't forget to remove the bay leaf ! i would think everyone would know that , but i guess not !
bean soup with bacon
cut away any excess fat from strips of bacon
dice bacon , and add to a skillet
brown the bacon evenly
remove bacon from skillet , add to a 3-quart saucepan
but reserving the bacon grease
add the diced vegetables to the skillet
season with salt and pepper
saute vegetables in the skillet , for 4 minutes
add minced garlic to the skillet , and cook for 1 minute more
add the cooked vegetables to the saucepan , then add the beans , broth , and the thyme
cover saucepan , and bring soup to a simmer
simmer the soup for about 11 minutes , until the carrots seem cooked , but not overly cooked
this makes 1-1 / 2 quarts of soup
also , when making this soup , the size of canned beans used in soup may vary
the first time i made this soup , i had added 1- can of great northern beans , and the second time , i used 1- can
bean soup with sausage
heat the oil in a large saucepan and add sausage, cook over medium heat for 5 minutes until golden, remove from sauce pan and set a side, add leak , garlic , carrot and celery to the saucepan and cook for 5 minutes, add flour and cook for 2 minutes, add stock cubes and 1 1 / 2 liters of water, bring to the boil reduce heat and simmer for 20 minutes, add pasta and beans and cook for 8 to 10 minutes until pasta is al dente, return the sausage to the soup and season with salt and pepper to your taste