BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :godcold
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :712
Click below to download : Low_fat - Gold Medal Beans And Rice (Format : PDF)
Low_fat - Gold Medal Beans And Rice
3 cups ham stock or 2 tsp.Goya Jamon and and 3 cups water1/2 cup dried pinto beans
1 cup Minute Rice© Brown Rice
1 cup water
1/2 tsp. salt
1 tbsp. freshly squeezed lemon juice
1 (16 oz) bunch swiss chard -- stemmed/diced finely
1/8 tsp. freshly ground black pepper
1/8 tsp. freshly ground sea salt
1/4 tsp. cumin seeds
1/8 tsp. cayenne pepper
1 whole clove
1/8 tsp. dried thyme
Risa's addition:
1 tsp. Penzey's Northwoods Seasoning Blend
dash hot sauce
Pour the broth (or Goya mixture) into the crockpot. Add the beans, and seasonings (except Northwoods if you are using it and the salt because it will make the beans tough). Put it on LOW and cook it for 8-9 hours. Check an hour or so before. If the beans are young they will not cook as long. If they are old, they will cook even longer.
About 10 minutes before they are done, add the Swiss chard. Let it cook until wilted. Sprinkle a little more of the seasonings on top before serving.
In last 15 minutes of cooking time, put 1 cup of water up for a boil. When it comes to a boil, put in the Minute Rice and the salt. Cover and cook for 5 minutes. Take off heat and let it finish absorbing.
To serve: Place some of the rice on the bottom of serving bowl. Top with some of the beans and the greens. Serve with hot sauce.
NEXT BOOKS
Cooking Spray 1/2 cup green bell pepper -- chopped 1/4 cup onion -- chopped 1 can pinto beans -- (16 oz.) -- drained 1 can kidney beans -- (15 oz.) -- drained 3/4 cup tomato sauce -- no-salt-added 3 tablespoons salsa -- no-salt-added 1 tablespoon prepared mustard 1 teaspoon liquid Barbecue Smoke Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add bell pepper and onion; saute until tender. Add pinto beans and remaining ingredients; stir well. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. 7 servings. Per 1/2 cup serving: Cal 108(7% from
Low_fat - Beans - San Antonio Beans
PREVIOUS BOOKS
3 whole cloves 1 small onion, peeled 2 cups water 1 1/2 cups petite green lentils 1/4 cup chopped green onions 2 tablespoons sherry 2 tablespoons extra-virgin olive oil 2 tablespoons grated peeled fresh ginger 1/4 teaspoon freshly ground black pepper 3 cloves garlic, minced 1 bay leaf 1 (14 1/2 ounce) can vegetable broth 1/4 teaspoon sea salt Insert cloves into onion. Combine onion, water, and next 9 ingredients (water through broth) in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until lentils are tender. Remove onion and bay leaf with a slotted
Low_fat - Beans - Braised Lentils
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Low_fat - Beans - San Antonio Beans
- Low_fat - Beans - Southern Bean Salad
- Low_fat - Beans - Spicy Black Beans And Tomatoes
- Low_fat - Beef - Beef Casserole With Spinach And Rice
- Low_fat - Beef - Beef Stroganoff
- Low_fat - Beef - Beef Stroganoff By Terrytx
- Low_fat - Beef - Bibimbop (rice And Vegetable Medley)
- Low_fat - Beef - Bourbon And Brown Sugar Flank With Garlic-chive Mashed Potatoes
- Low_fat - Beef - Cajun Flank Steak
- Low_fat - Beef - Chipotle-sweet Potato Shepherd's Pie
LEAVE A COMMENT