formido/recipes-20k huggingface dataset:
bean and barley soup   just over 200 calories
in a large soup pot , bring broth through rosemary to a boil , reduce heat and simmer for 15 minutes
drain stock through a sieve and discard solids
measure 1 cup of beans and mash with a fork
heat oil in pan to medium , cook onion celery and carrot for 4 minutes
add stock , tomatoes , beans , and barley
bring to boil , reduce heat simmer 15 minutes
taste and season with salt and pepper if desired
cook an additional 5 minutes or until barley is tender
sprinkle with cheese
serving is 1 cup of soup and 1 tablespoon cheese
bean and barley soup mix
layer all together in a jar or plastic bag
for preparation , add 8 c chicken or beef or vegetable broth , optional vegetables of your choice , 3 pounds meaty ham hocks or 1 pounds lean ham diced
include these directions: sort and rinse beans
in large covered pot combine beans with 8 cups of water
bring to boil and boil for 5 minutes
remove from heat , for 1 hour , or drain and rinse
combine beans with broth , rice , onion and spices
bring to a boil , reduce heat , cover , and simmer 3-4 hours or until beans are tender
stir occasionally and add water as needed so that the beans are well covered
add tomatoes the last hour of cooking
remove bay leaf before serving
or after draining beans combine all ingredients except tomatoes in a slow cooker on high for most of the day
add tomatoes during last bit and serve remember to remove the bay leaf
bean and bean gumbo
in a saucepan , warm the oil
stir in the onions , garlic , and chiles
cover and cook on low heat , stirring frequently , until the onions are tender , about 8 minutes
add the paprika , cumin , thyme , celery , bell peppers , and 3 cups of the water or stock
bring to a simmer , cover , and cook for about 5 minutes
add the okra , black-eyed peas , white beans , brown sugar , and tomatoes and simmer for another 5 minutes , or until the vegetables are tender
in a small bowl , whisk together the cornmeal and the remaining 3 tbls
of water or stock and stir into the gumbo
simmer for 5 to 10 minutes , until the cornmeal is cooked and the gumbo thickens slightly
add the parsley , lemon juice , and salt and pepper
bean and beef enchiladas
preheat oven to 375f
spray a large skillet with non-stick coating
add onion and ground meat
cook until meat is done
add next four ingredients and mix well
spray a 9x13-inch baking pan with nonstick coating
add 1 / 4 teaspoon garlic to enchilada sauce
pour 1 / 2 can of enchilada sauce in the bottom of the pan
follow one of the methods below for rolling or layering
bake for 20-25 minutes or until thoroughly heated
top with cheese and return to oven for 5 minutes
layered method:
cut the tortillas into strips
follow this order: 1 / 3 of the tortilla strips , 1 / 2 of the bean mixture , 1 / 3 of tortillas , 1 can sauce , remainder of bean mixture , remainder of tortillas , remainder of sauce
rolled method:
place filling in each tortilla
roll to enclose
place seam side down on baking dish
pour remaining sauce over top
bean and beef skillet
in a large skillet , cook beef and onion over medium heat, until meat is no longer pink, drain, stir in beans and barbecue sauce, heat through, sprinkle with cheese, cover and cook on low until cheese is melted
bean and bell pepper salad
add all the prepared ingredients in a bowl, mix together to combine flavors, cover, and chill throughly
bean and bulghur soup
combine all ingredrients in a large soup pot, simmer for 30-45 minutes until bulghur is cooked through, adjust seasonings if necessary
bean and cabbage soup
in a large dutch oven or stockpot , cook bacon until crisp, add in onion , garlic and celery, stir for 5-6 minutes, add in cabbage, add in water , broth , tomatoes tabasco sauce and tomato soup, bring to a boil , reduce heat and simmer covered for about 50-60 minutes, stir in beans and cooked shells, heat though for about 5 minutes, serve topped with parmesan cheese
bean and cheese dip
mix cream cheese and sour cream
mix in the bean dip , hot sauce , chili powder , picante sauce , and half of both cheeses
spread mixture into a greased 8x8 casserole dish
sprinkle the rest of both cheeses on top
bake at 325f for 20 minutes
serve hot with corn chips or tortilla chips
bean and cheese enchiladas
completely , but lightly cover both sides of one tortilla with shortening , then place the tortilla on a microwave-safe plate
completely but lightly cover one side of the next tortilla and place it atop the first tortilla , shortening side up
repeat step 2 until all tortillas are stacked , then microwave the entire stack on high for about 4 minutes and allow to cool
place shredded cheese in a bowl
lightly cover the bottom of a baking dish with some of the juice from the beans
place a generous portion of the cheese / onion mixture onto a tortilla , then roll the tortilla like a cigar
place into the baking dish , seam side down to prevent the enchilada from unrolling
repeat until all tortillas have been stuffed , rolled and placed into the baking dish
cover the enchiladas with the beans and any leftover cheese / onion mixture
bake at 350 for 20-30 minutes , depending on your oven
allow to cool for 5 minutes , top with any , all , or none of the optional toppings , and serve
bean and cheese nachos
preheat broiler
spread refried beans over each tortilla chip
top with a mound of cheese , and lay the chips in a single layer on a baking sheet
heat under the broiler until the cheese is melted and bubbly , about1 minute
top each chip with a dollop of salsa
serve at once
bean and cheese pinwheels
in a small bowl , blend together the refried beans & green onion , then spread a layer of this bean mixture on each tortilla
in another bowl , combine the cream cheese , colby jack cheese , sour cream & onion salt , mixing together as well as possible with a fork
spread a layer of this cheese mixture over the bean mixture
roll each tortilla up tightly in plastic wrap , & refrigerate at least 30 minutes before cutting the tortillas into 1 / 2-inch slices
bean and cheese quesadilla
divide each ingredient into four portions spread 1 / 4 beans over tortilla , add 1 / 4 cheese , top with second tortilla , in large skillet , heat together 1tbs oil and 1 tbs butter over med heat
place assembled quesadilla into pan
cook till bottom is browned then turn over and brown other side
place on large plate and cool 1-2 min
cut into eight wedges with scissors
repeat three more times
serve immediately
bean and cheese quesadillas
heat refried beans , corn , and salsa in a small saucepan- stir to combine well, heat a skillet over medium heat, warm each tortilla for just a minute in the skillet, spread the corn , bean and salsa mix on 2 tortillas, add diced tomato and avocado if you like, sprinkle generously with cheese, top with the extra tortillas, heat about 3 minutes , flip , heat until all hot and melted, use a pizza cutter to cut into 8 wedges, garnish with sour cream and salsa
bean and cheese ravioli
cook ravioli according to package directions , drain , and keep warm, combine sauce with beans in a deep skillet, cook over medium heat until thoroughly heated, place ravioli on a plate and top with sauce, sprinkle with cheese
bean and cheese taco dip
mix together all ingredients and put in a 1 1 / 2 quart casserole dish , covered, bake at 350 for 30 minutes, serve with tortilla chips
bean and chicken crockpot tacos
in 3-4 quart crockpot , place chicken thighs and sprinkle with taco seasoning mix
top with chilies , tomato sauce , onion , chili powder , and drained beans
cover and cook on low for 8 hours
remove chicken from crockpot and shred with two forks
using potato masher , mash some of the beans in the crockpot
return chicken to crockpot and mix well to blend
make tacos with chicken filing , taco shells , and toppings
bean and chicken taco salad
in a large bowl , combine chicken , lettuce , onion , beans , avocado and cheese
toss to combine well
add crushed chips-mix well
in a small bowl , combine taco seasoning , cilantro and thousand island dressing and stir well
pour over salad and toss to coat
bean and corn casserole
drain green beans and corn, layer beans , then corn , in greased casserole dish, mix soup , sour cream , onion and cheese together, spread on top of beans and corn, melt margarine , add crackers and then put on top of casserole, bake at 350 degrees for 40 to 45 minutes
bean and corn salad
drain canned beans and corn, set aside, make dressing by combining ingredients in a jar and shaking until well blended, arrange beans and corn on a salad plate, spoon dressing evenly over top, top off with green pepper and green onion, chill 1 hour before serving
bean and corn salsa
super easy - just dump all the ingredients into a bowl , and stir until well-mixed !
serve with tortilla chips
it's best if prepared ahead of time to let it marinate overnight
the longer it sits , the better it tastes !
i use avocados that are only slightly ripened beacuse they're easier to dice and when you stir the salsa , riper ones tend to get mushy
you can use any flavor rotel that you like , but i have found that using plain rotel lets the flavor of the oil in the dressing through too much and it gives the salsa a bitter taste
you can also dice fresh tomatoes instead of rotel , or use 2 cans of diced tomatoes
according to my mom , you can use any kind of bean that you want - kidney beans , lima beans , etc
i haven't tried it - i like it how it is , so i say why mess with it ? :)
bean and corn tortilla lasagna with avocado
preheat oven to 400 degrees f
saute onions for about 5-7 minutes in a small spray of non-stick spray
add garlic , cook for 1 minute
in a large bowl , combine tomato sauce , chili powder , cumin , oregano , allspice , salt , pepper , hot sauce , agave nectar , garlic , onion , and beans and stir to mix well
lightly oil an 8x12-inch baking dish
pour half of mixture into baking dish and
place half of tortillas on top of mixture
place avocado slices on top of tortillas and season with a pinch of salt
distribute corn kernels over avocado , then drizzle with lime juice
top this layer with remaining tortillas , spread with remaining sauce , and sprinkle with crushed tortilla chips , then cheese
cover with foil and bake for 20 minutes , then uncover and bake another 7-10 minutes , until the cheese is melted and the casserole is bubbling at edges
remove from over and sprinkle with cilantro
bean and cornbread bake
preheat over to 400, in lg, skillet over medium heat , melt 2 tb marg, brown sausage lightly and place in bottom of casserole, to drippings in skillet , saute onions& peppers three minute, add beans , catsup , honey and worcest, sauce , stirring to combine, bake 10 minutes, cornbread topping: combine ingred, and stir til moistened, spoon over casserole, return to oven and bake 20-25 minutes or until golden brown
bean and cornbread casserole  crock pot
lightly grease crock-pot, in a skillet over medium heat , cook onion and green bell pepper until tender, transfer to crock-pot, stir in kidney beans and pinto beans, add diced tomatoes , tomato sauce , seasonings , and hot sauce, cover and cook on high for 1 hour, in a mixing bowl , combine cornmeal , flour , baking powder , salt , and sugar, stir in milk , eggs , vegetable oil , and cream-style corn, spoon evenly over bean mixture, cover and cook on high for 1 1 / 2 to 2 more hours, serve
bean and frito salad
mix all ingredients together , except don't add fritos and dressing until just before serving
enjoy
bean and ham dip with garlic and rosemary
place garlic , rosemary , onion , ham and red pepper flakes in a food processor
pulse to finely chop
add beans , salt and pepper to taste
slowly add olive oil with motor running until beans are pureed and a spreadable consistency , about 1 minute
adjust seasonings and serve with thick potato chips , pita chips or sliced , toasted baguette slices
bean and kale soup
heat oil in a large pot and saute onion and garlic for 3-5 minutes, add ham hock and kale , saute until kale starts to wilt and turn bright green, add spices and liquid and bring to a simmer, simmer 5 minutes, add potatoes and cook for 10 minutes, add beans being careful not to break them up and cook until potatoes are tender, serve- its great topped with some parmesan and some crusty bread
bean and macaroni soup
drain beans and reserve liquid , rinse beans, heat oil in a 6-quart kettle, add mushrooms , onion , carrots , celery , and garlic and saute for 5 minutes, add tomatoes , sage , thyme , oregano , pepper , and bay leaf, cover and cook over medium heat 20 minutes, cook macaroni according to directions on package using unsalted water, drain when cooked, do not overcook, combine reserved bean liquid with water to make 4 cups, add liquid , beans , and cooked macaroni to vegetable mixture, bring to a boil, cover and simmer until soup is throughly heated, stir occasionally
bean and mozzarella salad
in medium bowl , whisk together vinegar , salt , pepper , mustard and honey until smooth
gradually whisk in the olive oil and continue whisking until thickened
set aside
cut mozzarella into 1 / 2 inch pieces
set aside
bring medium-size pot of salted water to a boil
add beans and cook for 5 minutes
drain beans and place in a glass bowl
toss with 1 / 4 cup of the dressing
allow to cool to room temperature
slice tomatoes in half
in large bowl , toss together tomatoes , lettuce , mozzarella , beans and 1 / 4 cup of the dressing
serve salad immediately with the remaining dressing on the side
bean and olive pate with eggs
cook the eggs in a pan of boiling water for 8 minutes , drain , then cover with cold water and allow to cool
while the eggs are cooking , finely chop the olives
peel and crush 3 of the cloves of garlic and set aside the other clove of garlic
peel the eggs and cut them into quarters and set aside
put the well-drained beans , crushed garlic , rosemary , thyme , basil and lemon juice in a food processor , season with salt and pepper and blend until smooth
with the food processor still running , gradually add the oil , and continue to process until the oil has been blended into the rest of the ingredients
if serving as an appetiser or entre , transfer the pat into 4 ramekins and , distributing them between the four ramekins , stir just over a quarter of the olives into the pat , then sprinkle the rest of the olives on top
if serving as a pat to accompany dips , do the same but simply use one serving bowl
toast the bread , and rub the whole garlic over one side of the toast slices , drizzle with a little olive oil and season with pepper
serve the pat , garnished with parsley , with the eggs and toast
bean and pasta soup
heat oil in saucepan, add zucchini and garlic powder, cook until tender-crisp, add broth , water , parsley flakes , tomatoes , and celery, heat to a boil, stir in pasta, reduce heat to medium, cook 10 min, , stirring occasionally, add beans and heat through
bean and potato enchiladas
in a saucepan , heat the oil over medium heat and saute the onion , garlic , hot pepper and cumin for 2 minutes
add the vegetable stock and tomato juice , and let simmer for 5 minutes
mix the cornstarch with a bit of cold water and add to the sauce while stirring
remove from heat and set aside
in a bowl , mix the tomato , beans , potatoes , coriander and cheese
divide this mixture among the tortillas , cover with a large tablespoon of the sauce and roll up
place the enchiladas in a lightly oiled rectangular ovenproof dish
cover the enchiladas with the remainder of the sauce and cook in the oven at 350 f for 15-20 minutes
serve immediately accompanied with your favourite garnish or dip
bean and potato soup
saute the garlic , onion , and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat
add the tomatoes , mushrooms , and 4 cups of vegetable stock
continue to cook for 10-12 minutes
add the remaining ingredients and cook for 10 additional minutes
taste and adjust seasoning if necessary
bean and pumpkin curry
steam or boil pumpkin
blanch beans in boiling water and refresh in cold water
cut each into three pieces and set aside
heat wok , and add 2 tablespoons of the thick coconut milk scooped from the top of the can
heat through , then add curry paste and fry , stirring constantly , until mixture smells fragrant
add pumpkin pieces , beans , bamboo shoots , lemon grass and remaining coconut milk , and simmer for 5 minutes
add peanut butter and sugar
stir through until sugar is dissloved , add sweet basil leaves and serve with jasmine rice
bean and rice casserole with a kick
cook brown rice, mix remaining ingredients in a bowl, add cooked brown rice to bowl, mix well, put mixture into a large casserole dish , and bake at 350 degrees for 45 minutes, cover for last 10 minutes
bean and rice patties in pita with yogurt tahini dressing
warm olive oil in nonstick skillet
add onions , garlic and salt and cook on medium low heat , stirring often , for 5-10 minutes , till onions are tender
add the bell peppers and cumin and cook for 5 minutes more , till peppers are soft , stirring frequently
remove from heat and set aside
thoroughly mash the beans by hand in a large mixer bowl
combine the parsley , rice and lemon juice into the mashed beans
add the cooked vegetables and mix well
add black pepper to taste
at this point , you could chill the mixture till you're ready to make the patties - i did and it probably helped make them a little easier to handle
shape the mixture into about 18 small patties , about 2 1 / 2 inches across
prepare a large nonstick skillet with cooking spray
heat the skillet and cook the patties to medium heat till golden brown on the underside , about 5-8 minutes
gently turn them and lightly brown the other side , about 3-5 minutes longer
serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing
for dressing:
whisk together all the ingredients in a mixing bowl
will keep for a week in a tightly covered container in the refrigerator
bean and rice salad
in large bowl mix rice , beans corn , green onion , and jalapenos, in small bowl mix remaining ingredients until sugar is dissolved, toss together and let stand at room temperature 4 hours
bean and rice stuffed red bell peppers   crock pot
remove the tops , membranes and seeds from the red peppers
stir together rice , chili , and 1 / 2 of the cheese
spoon into the peppers
pour the diced tomatoes and juice into a 5-6 quart crock pot
placed stuffed peppers filled side up into crock pot
cover and cook on low for 5 hours or high for 3 hours
scoop out peppers to a serving plate , spoon tomato sauce from the bottom of the crock pot over the peppers , and top with remaining grated cheese
serve with sour cream
bean and rice tacos
in a large skillet , saut the veggies in 2-3 tbs of cooking oil
i used grapeseed oil
add remaining ingredients except for the tortillas
bring to boil and reduce heat to simmer
simmer uncovered for 20 minutes or until no longer runny
meanwhile fry your tortillas in oil until soft
fold and lightly sprinkle with salt
place about 1 / 4 cup of bean mixture and top with your choice of toppings: shredded cabbage , cheese , avocado , cilantro , sour cream , etc
bean and roasted garlic puree
in a large pot , soak beans overnight covered with 2 inches of water
drain
preheat oven to 350^f
put the garlic in a small baking dish and coat with 1 t oil
wrap in foil and bake until very tender and golden , about 1 hour and 15 minutes
remove from oven , cool and peel
in a pot , combine the beans , five cups water , broth sage , rosemary and chopped garlic
bring to a boil , reduce heat and simmer uncovered until beans are tender , about 1 hour and 20 minutes
drain beans , reserving cooking liquid
in the bowl of a food processor , combine the beans , roasted garlic , remaining 3 tablespoons oil and the lemon juice
pulse to a coarse puree
using the reserved cooking liquid , thin the puree to the desired consistency
season with salt and pepper
serve room temperature or warmed slightly as a spread
bean and salsa dip
place first 11 ingredients in a 4 quart slow cooker, stir well, cover with lid, cook on low for 2 to 4 hours, turn slow cooker off, stir in cilantro, sprinkle cheese over dip, cover and let stand 5 minutes or till cheese melts, serve with tortilla chips
bean and salsa soup
put the beans , broth , salsa and cumin in a saucepan over a medium heat and heat through
use a hand mixer to blend until fairly smooth
to serve , ladle soup into 4 individual bowls and top each bowl with 1 tablespoon of the sour cream , and 1 / 2 teaspoon green onion
bean and sauerkraut casserole
in a large bowl , mix ingredients in order given
lightly grease 3- 1 1 / 2 quart casserole dishes or 1-9x13 pan
divide bean and sauerkraut mixture evenly between the baking dishes and cover with foil or lids
bake for 2 hours at 350f adding a little water when beans seem a little dry
serve as a side for meat patties or along side of baked macaroni and cheese
might also be good over toast or rice
bean and sesame seed spread  easy hummus
place reserved bean liquid , the sesame seed and garlic in food processor
cover and blend on high speed until mixed
add the beans , lemon juice and salt
cover and process on high speed , stopping occasionally to scrape sides , if necessary , until smooth
serve as a spread with wedges of pita bread , crackers or raw vegetables
bean and sweet potato nachos
in a large baking dish , mix the sweet potato , 2 tblsp of oil , cumin and coriander seeds , and bake , uncovered , at 180c / 350f / gas mark 4 , for 50-60 minutes until tender
heat the remaining oil gently in a pan and add the onion , garlic , chilli and paprika
cover and cook until the onion is soft , about 10 minutes , stirring occasionally
add the tomatoes with their juice , and the peppers , and simmer , uncovered , for 5 minutes
stir in the beans
divide the corn chips between four individual ovenproof dishes , top with the bean mixture , then the sweet potato , and finish with the cheese
bake for 10 minutes until the nachos are well heated through , and the cheese has melted
serve sprinkled with coriander , with avocado and soured cream served separately
i mashed it with a tblsp lemon juice , then i added a chopped fresh tomato , a few drops of hot pepper sauce , and some ground salt and pepper
i beat some lemon juice into a cup of cream
i then served these separately , they were delicious with the nachos !
bean and tomato salad
mix all ingredients well, chill
bean and tomato soup  large volume
brown onion , celery and carrot together in olive oil, add tin beans and tin tomato, add stock until desired consistency is reached , more if pasta is added, cook until done
bean and turkey soup
combine all ingredients in a large dutch oven, bring to a boil over medium heat, reduce heat , and simmer , uncovered , 2 hours stirring occasionally, can freeze
bean and vegetable casserole
preheat oven to 350f
mix cornmeal with 2 / 3 cup cold water
bring 2 / 3 cup water to boil and stir in cornmeal mixture
cook 2-3 minutes
stir in parmesan cheese and spread in a 13 by 9 pan
bake for 15 minutes
combine beans , vegetables , and broccoli
add basil / oregano to taste
pour half the cheese onto the crust
pour beans on top of cheese and then top with remaining 1 / 2 cup of mozzarella
bake for about 20 minutes or until cheese is melted and the bean mixture is solid / bubbling
bean and vegetable pasta salad
prepare shell macaroni, drain, rinse pasta under cold water to stop cooking process, drain again and set aside, combine the dressing ingredients , whisking well, set aside, in large salad bowl , combine the pasta with the remaining salad ingredients, toss salad dressing with the beans and vegetables, cover and marinate at least 2 hours, garnish with fresh parsley and olives if desired