Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenLow_fat - Gold Medal Beans And Rice
Famous Authors (View All Authors)
Low_fat - Gold Medal Beans And Rice 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 water
1/2 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.
If you like this book please share to your friends :

Low_fat - Beans -  San Antonio Beans Low_fat - Beans - San Antonio Beans

Low_fat - Beans -  San Antonio Beans
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 -  Braised Lentils Low_fat - Beans - Braised Lentils

Low_fat - Beans -  Braised Lentils
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