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Post by :williamrubin
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :2454
Click below to download : Beansandgrains - Butter Bean Soup (Format : PDF)
Beansandgrains - Butter Bean Soup
1/4 cup oil1 large onion chopped
2 carrots diced
2 celery stalks diced
l lb. cubed beef
2 beef boullion cubes
6-8 cups water
3 (16 ounce) cans great northern beans
1 (6 ounce) can tomato paste
1 full bunch of cilantro, chopped
Saute' onions, carrots, celery in oil, add beef and fry til beef is really browned, about 5 minutes. Add water, and boullion, and bring to a boil, skimming off froth. Add beans and tomato paste. Simmer til piping hot, turn off heat, and add cilantro.
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4 large onions, sliced2 tablespoons butter8 ounces fresh mushrooms, sliced1 (10 3/4 oz) can cream of chicken soup, undiluted3 (10 ounce) packages of frozen baby lima beansboiling watersalt and pepper to taste1 cup heavy whipping cream1 cup shredded Parmesan cheesePreheat oven to 350.Cook beans in enough salted boiling water to cover, uncovered, about 10 minutes, drain well.While beans are cooking, melt butter in a large skillet, add onions and mushroom, cooking until limp.Stir in soup and mix well.Combine beans with soup mixture, pour into a greased 9x13 baking dish. Pour cream over beans and sprinkle with cheese.Bake 40-45 minutes.
Beansandgrains - Butterbean Casserole
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1 scallion (green onion) -- chopped 2 medium tomatoes -- chopped 1 cup uncooked bulgar wheat 3 Tbsp. olive oil 1/2 tsp. dried mint leaves 1 bunch parsley -- chopped fine salt and pepper to taste 1 cup chopped lettuce (optional) lemon juice to taste (optionl) Soak bulgar wheat in water for at least 20 minutes or until double in amount. Drain and put in salad bowl. Add chopped scallion and tomato. Dress with olive oil. Add seasonings and mix well. Serve at room temperature or chilled slightly. Note: Do not omit mint leaves. They are essential for seasoning. Chopped lettuce
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PREVIOUS 10 BOOKS
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