formido/recipes-20k huggingface dataset:
bean soup with sausage and more   southwest flavors   nutritious
quick soak method for beans: check beans for debris and rinse
place beans in large pot and add enough water to cover by 2 inches
bring to boil
boil for 2 minutes
remove from heat and allow to rest , covered , for 1 hour
while the beans are soaking , cook the sausage and bacon in oil
remove from pan and saute onion in drippings until medium brown
drain well
drain beans , rinse and put into sausage pot
add stock and water , salt , pepper , garlic
bring to boil and reduce to simmer
cook for total of 1-3 / 4 to 2 hours , partially covered
take a break
this is a very forgiving recipe !
for the chilies , crank them up or down to your taste
i prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste
add drained onions and remaining veggie ingredients as you peel , chop and dice
cut sausage into 1 / 2" slices and coarsely crumble bacon
add sometime along the way
add the potatoes and cilantro last
taste , especially for salt
if you want the broth thinner , add a little stock
or if you want to thicken it , mash some of the beans
serve with cheese , hot chilies and cilantro as garnishes
you might want to bring out the saltshaker for those who like a lot of salt
good with cornbread or warm buttered tortillas
bean soup with spinach
in a 3 1 / 2 or 4-quart slow cooker combine broth , tomato puree , beans , rice , onion , grlic , basil , salt and pepper
cover , cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2 1 / 2 to 3 1 / 2 hours
stir spinach into soup
serve with parmesan cheese
bean sprout and spinach salad
pour boiling water over spinach in colander, rinse immediately with cold water, drain thoroughly and place in medium serving b owl, repeat process with bean sprouts and place in same bowl, combine sugar , vinegar , soy sauce and sesame seeds, pour over veggies and toss to combine, cover and refrigerate at least 1 hour before serving
bean sprout salad  dow ngah
if using fresh bean sprouts , pour boiling water over them, let stand 2 minutes, if using canned bean sprouts , wash them in running water, drain in colander, combine carrot , onion , soy sauce , oil , and sesame oil, pour over bean sprouts, mix
bean sprout salad   mom style
prepare all salad ingredients and place in large bowl, whisk together all dressing ingredients in a bottle or small bowl, when ready to serve toss salad and dressing together
bean sprouts in dressing
wash the bean sprouts and drop in boiling water, let them stand for 3 mins then drain, toast the sesame seeds until golden being careful not to burn them, toss all the ingredients together well and serve hot or cold
bean stew with cornmeal cheddar dumplings
in a dutch oven , heat oil over medium-high heat
add in the onions , garlic , bell peppers , jalapeno pepper chili powder , cumin and oregano , saute for about 3 minutes
add in the chopped tomatoes with juice , zucchini , pinto beans with juice and black beans with juice
bring to a boil , reduce heat and simmer for about 20-25 minutes season with salt and pepper to taste
in a bowl combine the flour , cornmeal , baking powder , 1 / 2 teaspoon salt and cayenne pepper
cut in the shortening until crumbly
stir in the shredded cheese
add in half and half cream
stir just until moistened
drop the dough by heaping tablespoonfuls into the simmering mixture
cook 5 minutes , then cover with lid and continue to cook for 8-12 minutes more , or until the dumplings are done
bean stew with tequila salsa
drain and rinse beans
mash 1 / 4 of them
combine beans , tomatoes , garlic , oregano and oil in medium saucepan over medium low hear
cover and cook , stirring occasionally , until tomatoes and oil have boiled together and mixture is slightly thickened , 15-20 minutes combine remaining ingredients in small bowl and mix well
serve warm beans topped with salsa
bean stuffed potatoes
wash potatoes
prick several times with a fork
bake in the pre heated oven at 180c / 375f for 45-60 minutes until potatoes are tender
let cool a bit
cut off a slice of the long side of the potatoes
scrape out flesh , leaving a potato boat , which you can then fill
combine beans , 1 tbs of the bean liquid , oil and spices in a bowl
add potato flesh
mash
fill the chunky bean mash into the potato skins
top with cheese if desired
return to the oven and bake for another 15 minutes
serve with a dollop of sour cream on top if you like
bean thread salad
bring a pot of water to boil
pour over the vermicelli
let it sit for a few minutes until it softens and becomes translucent
drain water and rinse with cold water
allow to drain
in a small bowl , mix the lime juice , fish sauce and sugar
microwave for 30 seconds
stir to finish dissolving the sugar
add the sesame oil
in a serving bowl , combine the noodles , sauce , peanuts , scallions , carrot , cilantro and mint
mix well to combine
taste for seasoning and correct
for a spicy version , mince a jalapeno and add to taste to the sauce to before microwaving
bean vegetable medley
heat oil in a large skillet
add onion , celery , and green pepper
cook slowly for 10 minutes
do not brown
stir in tomatoes , kidney beans , lima beans , barley , parsley , salt , basil , and black pepper
transfer mixture to a buttered 2-to 3 quart casserole with lid
add boiling water
cover
bake at 350 degrees f for 1-1 / 2 hours or until barley is tender and liquid is absorbed
sprinkle with grated cheese before serving
good served with: marinated , slightlt blanched mixed vegetables , hot french bread and butter
add the boiling water just before baking
baking time should be increased by 15 minutes when starting refrigerated temperature
bean waffles
mix in blender, makes waffles or pancakes
bean  bacon and beef soup
in a large stock pot , brown the ground beef until done, add the chopped onion and garlic , and cook for about two minutes, add all the rest of the ingredients and cook until bacon is soft, top with cheese , if desired, yum ! adjust spices to liking, i love cumin and chili powder , so i tend to add a lot more than the recipe says
bean  bacon  and blue cheese dip
place first 7 ingredients in a blender or food processor and process until smooth
in a small bowl , combine bean mixture , cheese , and bacon
bean  cheese  and corn enchiladas
preheat oven to 350f coat the bottom of a 9 x 9 inches baking pan with enchilada sauce
for each enchilada , brush both sides of the tortilla with enchilada sauce
place in prepared pan
spoon two large spoonfuls of beans into tortilla
spoon three spoonfuls of corn on top of beans
spread 1 / 2 cup of cheese over corn
sprinkle 2 tsp of chilies on top , if using
roll up enchilada
repeat for the other two enchiladas
pour the remaining enchilada sauce on the enchiladas
sprinkle the remaining cheese and chilies on top
bake 20 minutes
cut enchiladas in half and serve with spanish rice and / or my cucumber salad recipe
serving size is 1 / 2 of 1 enchilada
bean  cheese  and rice squares
preheat oven to 325
drain the beans well , and rinse them if they are canned
in a large bowl combine the eggs , milk , worcestershire sauce and dry mustard
mix very well
add the beans , onion , rice , and corn
turn the mixture into a well oiled 8 inch square pan , and top with shredded cheese
if you double the recipe , then bake it in a 9 by 13-inch pan
bake at 325 for 45 minutes
bean  egg and ham breakfast tostada
scramble egg substitute with ham
place tortillas on broiler pan , top each one with 1 / 2 of the cheese , 1 / 2 of egg / ham mixture , 1 / 2 of baked beans
broil 3 in under broiler until cheese is melted and eggs etc are warm
transfer to serving plate , top with salsa and slice into forths
bean  fennel and sausage soup
bake sausage links at 350 degrees for 30 minutes , remove and slice into coin size pieces
if using loose sausage meat , saute until done and drain well
saute onions and fennel in oil in a skillet until soft
combine onions , fennel , broth , beans , tomatoes and seasonings in a slow cooker
cook on high for 2 hours , or low for 4 to 5 hours
can also be made in a regular soup pot on the stove if desired
remove bay leaf
add spinach and cook until wilted , or if using frozen until heated through
bean  potato and sauerkraut soup
soak beans overnight in 4 cups of water
rinse and drain
place the beans , potatoes , celery , onion , 1 clove of garlic and 1 bay leaf into a large soup pot
add water to cover over plus 2 inches
bring water to boil , then reduce to a low simmer
cover and cook for 90 minutes
in a small skillet , render the reserved fat from the prosciutto
add flour and stir until browned
remove fat pieces
drain the sauerkraut , patting if needed
place in a sauce pan with second clove of garlic and bay leaf , as well as remaining prosciutto
begin heating and add the browned flour
cook for an hour over very low flame
remove 3 cups of soup from pot and blend in a food processor
return to the soup pot
add in the sauerkraut
cook for 30 minutes
add salt and pepper to taste
stir in the oil and cumin
serve warm not boiling hot
bean  sausage  and sweet potato soup
in a 4 qt saucepan , combine the beans , garlic , bay leaf , allspice , broth and 5 1 / 2 cups water
cook , partially covered , until beans are tender , about 50 minutes
discard bay leaf
in a blender puree 1 cup cooked beans with 1 cup cooking liquid , and return to pan
in a small bowl , stir together tomato paste and 1 tbs water and stir into beans with sausage and worcestershire sauce
simmer soup , covered , for 15 minutes
soup may be prepared up to this point 3 days ahead
while soup is simmering , peel sweet potatoes and cut into 1 / 2" pieces
steam until tender , about 10 minutes
stir potatoes , 3 chopped scallions , and salt and pepper to taste into soup
serve soup garnished with scallion greens
bean  tomato    butternut squash soup
heat oil in heavy large pot over medium-high heat, add onions and celery, saute until onions are golden , about 7 minutes, add garlic, stir 1 minute, add broth and next 5 ingredients, bring to boil, reduce heat, cover and simmer until squash is tender , about 15 minutes, transfer 3 cups soup to blender, cool slightly , then pure until smooth, return pure to pot with soup, simmer until heated through , about 5 minutes, season with salt and pepper, ladle soup into bowls, sprinkle each with 1 tablespoons basil and serve
bean and beef enchilada casserole
in a large skillet cook the ground beef , onion , chili powder , and cumin until meat is brown and onion is tender
drain off fat
stir pinto beans and undrained chili peppers into meat mixture
set aside
in a small bowl stir together sour cream , flour and garlic powder until combined
set aside
place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish , cutting to fit as necessary
top with half of the meat mixture , half of the sour cream mixture , and half of the enchilada sauce
repeat layers
bake , covered , in a 350 oven about 30 minutes or until nearly heated through
uncover
sprinkle with cheese and bake 5 minute more
if desired , garnish with chopped tomato
bean burger casserole
saute ground beef and drain well
in same pan , add soup , mustard and ketchup
stir until well blended
cook macaroni according to package directions in salted water to al dente
drain
layer in 3 quart casserole dish , starting with half the hamburger mixture , then half the pasta , then half the cheese
you should get 2 layers of each
mix egg and milk and pour over casserole
sprinkle with paprika
bake at 350 degrees for 25-30 minutes or until cheese is bubbly
let stand 10-15 minutes before serving
it's not as pretty , but tastes just as good
bean oat muffins
preheat oven to 400 degrees, puree beans with milk in a blender until smooth, pour into a bowl and beat in egg , oil , honey and vanilla, add the dry ingredients , mixing until just moistened, stir in raisins, spoon into paper-lined muffin cups , about 3 / 4 full, bake for 15-20 minutes or until golden brown, cool on wire rack, enjoy !
beanballs
preheat oven to 375
mash the kidney beans in a mixing bowl until no whole beans are left
add the soy sauce , steak sauce , 2 t olive oil , garlic , lemon zest , bread crumbs , wheat gluten , and herbs , and use a fork to mix everything together
use your hands to knead the mixture for about a minute , until everything is really well combined and firm
roll the bean mixture into walnut-sized balls
smaller ones have the best texture
grease a rimmed baking sheet with olive oil
place the balls on the sheet and then drizzle them with a little more oil , to coat
bake for about 15 minutes , until lightly browned on the bottom , then flip them and bake for another 10 minutes
remove them from the oven and pour about 1 / 3 c of your marinara sauce onto them , flipping them around to coat
bake for an additional 5 minutes
serve with spaghetti and additional marinara sauce
beangosh
brown ground beef and drain off fat, add chili beans and spaghetti, heat until warm, season with salt and pepper and chili powder to your preference, enjoy !
beanie brownies
put entire can of beans in a blender and liquefy, add liquefied beans to dry brownie mix and blend well, pour into a 9 x 13 greased pan, bake at 350f for 30 minutes, sprinkle lightly with powdered sugar
beanie burgers
mash your black beans and pinto beans together in a large bowl with a potato masher or fork
chop your adobo peppers then stir them and the green chiles into the beans
mix in cheese , panko bread crumbs , and garlic
in a small bowl
beat your egg then beat in the honey , lemon juice , lawry's , and pepper
add the egg mixture to the bean mixture and blend well
form mix into 6 patties and place them on a lightly greased baking sheet
set the oven to low broil with the rack in 2nd position from the top
broil burgers for 10 minutes then flip them over and broil 10 more minutes
beanie taco meat
place yellow onion , garlic , and ground beef in a frying pan on medium heat
break up hamburger into fine pieces with a spatula and cook until hamburger is brown
drain off excess fat
add chili powder , worcestershire sauce , bush's magic chili starter , water and garlic salt
simmer uncovered for about 20 minutes or until thickened to desired consistency
then use as you would like , or can be frozen to use later
beanie weenie soup in the crock pot
combine all ingredients in a crock pot and cook for 8 hours on low, we have this with salad and crusty bread, leftovers make good lunch the next day !
beanie weenies
mix first five ingredients in a saucepan, stir in hot dogs, simmer 3-4 minutes
beanless chili
saute beef and chicken in the oil until brown adding onoins , celery , and garlic halfway through add in the remaining ingredients
let simmer for one hour
beanless hummus
combine all ingredients and puree in a blender or processor until smooth
beans   rice
combine all ingedients
bake 1 1 / 4 hours at 375 or until rice is tender
freeze leftovers
i serve this with a poached egg on top , additional salsa , sour cream and tortilla
beans   barley restaurant s three cheese enchilada casserole
directions for enchilada sauce:
saute onion and garlic in oil until onions are translucent but do not let garlic burn
add remaining ingredients and simmer for about 10 minutes
directions for enchiladas:
prepare enchilada sauce
cover bottom of 13x9 inch baking dish or 12-inch round baking dish with 1 cup of sauce
add about half of tortillas , overlapping slightly to completely cover pan
combine cheeses in medium bowl
remove about 1 1 / 2 cups of mixed cheeses
sprinkle over tortillas
add about half of sliced green onions
half of 2 fresh diced tomatoes and half of olives
top with remaining tortillas and remaining sauce
bake casserole , covered , at 350 degrees for 25 minutes
remove from oven
immediately add remaining cheese and vegetables
bake uncovered another 10 - 15 minutes
meanwhile , make guacamole
mash avocado until smooth
add lime juice , jalapeno , garlic , salt , pepper and remaining 1 / 4 cup diced tomato and cilantro
remove casserole from over
let set about 10 minutes
serve garnished with sour cream and guacamole
beans   sausage   crock pot
in an ungreased skillet over medium heat , brown the sausage
if using fully cooked or smoked sausage , slice and set aside
if using fresh sausage , add the water , cover and cook 8 to 10 minutes until completely cooked through
uncover and cook a few minutes more
cool and slice
in a clean skillet , heat the oil over medium
add the peppers , onion and garlic , stirring just until tender
transfer to the slow cooker and add the sausage , beans , tomatoes and their juice , and wine
cover and cook on high for 3 to 4 hours , or low for 6 to 8 hours
near the end of the cooking time , check the consistency and cook with the lid off to thicken if desired
season with salt and pepper and serve
beans   weiners
heat beans on low in saucepan, cut up hot dogs into pot, add brown sugar , mustard , and ketchup or bbq sauce, heat and serve !
beans  n wiener biscuit casserole
heat oven to 400 degrees
in medium sauceopan , combine hotdogs , prk and beans , onion , ketchup and brown sugar
mix well
bring to a boil , reduce heat and let simmer 5 minutes
spoon hot bean mixture into an ungreased 8 inch square baking dish
saoerate dough into 10 biscuits , arrange biscuits over hot bean mixture
sprinkle with cheese
bake at 400 degrees for 10 to 15 minutes or until biscuits are golden brown and no longer doughy
beans  n  franks sandwich
cut frankfurters into pieces and fry in butter until curled, layer on bun bottoms, combine beans , cheese , and sauce, spoon over frankfurters, heat in 350f oven for 10 minutes , or until cheese melts, top each w / a slice of tomato and onion, serve hot
beans 101   beans and cornbread
pick through beans to remove anything odd , rinse and place in a large bowl cover with 5 cups of water with 1 / 2 teaspoon salt , allow to soak overnight or use the quick soak method ,
drain and rinse beans , pour into a large stew pot
add broth and rest of the ingredients , bring to a boil on high stirring every couple of minutes
as soon as it reaches a boil reduce heat to a very slow simmer ,
simmer slowly for about 4 hours , stir occasionally and keeping a check on the liquid , it should remain soup like , water is used for any liquid additions but you shouldn't need to thin it , taste the juice often , mmm , they just keep getting better , if you want spicier hot beans add more red pepper , or your favorite
about hour before serving , if the beans are not as soft as you like then turn up the heat to a slow boil with lid on unless you want to thicken the sauce , stir frequently until the beans are soft then return to the low simmer
before you are ready to serve , remove the hock , allow it to cool and remove the meat , skin and gristle from the bone , chop the meat up and add it back to the beans , discard the bone , skin , etc , also remove the bay leaf
taste again and re-season if you like
to serve , ladle beans into a bowl then ladle some bean juice into the bowl , i love these beans with warm buttered cornbread and skillet fried potatoes , leftover beans are just as good if not better the next day
4 - 14 oz cans plus about 1 / 2 cup of water will be good
if you can get this with the lid on great , if not then adjust the lid until you can achieve this , sometimes i have to leave a slight opening in the lid , be sure to add water as necessary to keep it soup like
with this recipe you should not have to add any liquid
red beans and rice is a favorite for me , instead of using pinto beans use small red kidneys , keep the ham hock and add 1 / 2 to 1 pound of good smoked pork sausage such as andouille or kielbasa , serve in a bowl over cooked rice
hey , beans are simple and very versatile , don't let this recipe scare you , don't want onions , then leave them out , you want jalapeo peppers instead of bell pepper go for it , leave out the tomato sauce if you like , water instead of broth , well that is your loss but they are still good , unless you over-do the flavors it is hard to go wrong , this recipe is really just a guide on how to cook them , use whatever you prefer in them and enjoy
beans and bacon
cook bacon until crisp, drain well, turn into slow cooker, add remaining ingredients, stir, cover and cook on low for 6 to 7 hours
beans and bamboo shoots
in a saucepan heat oil , fry dried red chilies until dark
add onions and saut until light brown
add cumin , coriander , chili powder , ginger , garlic , salt , and pepper
fry for 1 min under low heat
add potatoes to the onion mixture and saut for 5 minutes in medium heat
sprinkle water if it starts to burn
add soaked beans , bamboo shoots , tomatoes , yogurt , and broth to the potatoes mixture
stir well
bring to a boil , and let simmer for 15-20 minutes under low heat until potatoes are fork-tender , and the gravy has attained its desired consistency
garnish with chopped cilantro
serve with rice , or roti
beans and beer
drain and rinse the beans
place beans in a pot and cover with water by at least 3 inches
bring to a boil over medium-high heat
reduce the heat to low and cook , covered , until the beans are tender , about 1 hour
combine onion and garlic in a large , heavy pot and cook , covered over low heat until soft and translucent
you may add a little water to prevent sticking
add beans , beer , tomatoes , jalapeno , sugar , salt , and pepper
simmer , covered 30 more minutes
remove from heat and allow to come to room temperature
add cilantro and mix well
serve
beans and biscuits
in a skillet , cook ground beef , onions , garlic and green pepper over medium heat until meat is no longer pink
drain
add the beans , barbecue sauce , brown sugar , ketchup and mustard
simmer for 5 minutes or until heated through
transfer to a greased 11-in
x 7-in
x 2-in
baking dish
separate biscuits and cut in half
arrange over beef mixture
bake , uncovered , at 400 for 18 minutes or until biscuits are golden
sprinkle with cheese
bake 2-3 minutes longer or until cheese is melted
beans and burger  hillbilly chili
brown beef in a large high-sided skillet or soup pot, drain the fat from the beef and discard, return the cooked beef to the pot and add the onion , beans , and barbecue sauce, cook for about 30 minutes over medium heat , stirring occaisionally, serve with corn muffins , fried potatoes , hot sauce , or diced raw onion
beans and burger  baked beans
brown the beef with the onions and peppers, drain off grease, lightly spray a baking dish with pam or your brand of spray, mix meat , pork and beans , bbq sauce , catsup , brown sugar and mustard, combine well, pour into casserole and bake at 375 for 20 to 30 minutes
beans and corn for burritos
heat the oil in a big pot
add garlic , onion , and jalepeno
stir until onion is soft and clear
add the kidney beans and 1 / 2 the water , still stirring
mash the beans up a little with a fork or a poato masher
add the black beans and stir them inches if you want you can mash them up a little also
keep stirring
once this starts to simmer , and the corn , tomatoes , and the retained tomato juices
add the rest of the water
if you are going to let this simmer for a long time while you clean up or make salsa , or if your tomatos weren't very juicy , you will need to add an extra cup of water
add the cilantro , lime juice , and salt to taste
let this simmer until it is the consistancy you want
it will get better with longer simmering , as long as you stir occasionally and keep it a little bit wet
i recomend about a 1 / 2hr , but 5 min works fine too
serve with brown rice , nachos , salsa , sour cream , guacomole -- yum
beans and franks bake oamc
prepare corn bread batter according to package directions and set aside
in a bowl , combine the beans , hot dogs , bacon , ketchup , brown sugar and onion
transfer to two greased 8-in
square baking dishes
sprinkle with cheese and top with corn bread batter
cover and freeze one casserole for up to 3 months
bake the second casserole , uncovered , at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean
to use frozen casserole: remove from the freezer 30 minutes before baking
cover and bake at 350 for 40 minutes
uncover and bake 15-20 minutes longer or until heated through