Momma's Bean Salad

3 cans beans (black, pinto, kidney, etc.) drained and rinsed
3 stalks celery, finely chopped
1/4 medium onion, finely chopped
1 can sliced waterchestnuts (optional)
1/2 cup pecans, chopped
mayonaise
salt and pepper

Mix vegetables and pecans. Add enough mayonaise to moisten and salt and pepper to taste. Chill 2 - 3 hours.

http://recipecircus.com/recipes/vishusvi/SALADandDRESSING/Momma39s_Bean_Salad.html

Couscous with Lentils

2 tablespoons Sauteing liquid
1 medium Onion -- chopped
1 1/2 cups Water
1 cup Vegetable-cocktail juice
1 cup Brown lentils -- rinsed and Drained
1 Bay leaf
1 cup Whole wheat couscous
1 medium Tomato -- coarsely chopped
1/2 cup Chopped fresh basil
2 tablespoons Grated Parmesan cheese (optional)
Saute onion in liquid of your choice for 2-3 minutes or until tender. Stir in the water, juice, lentils, and bay leaf; bring to a boil. Reduce the heat to low; cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy.

Remove the pan from the heat and discard the bay leaf. Stir in the couscous, tomatoes, basil, and Parmesan. Cover and let stand for 5 minutes or until the couscous is soft. Uncover and fluff with a fork to separate the grains.

Serves 4

Shaker Green Beans

3 cups fresh green beans (no need to cut)
2 tablespoons butter
1 tablespoon flour
1/4-1/2 teaspoon pepper (according to taste)
1 teaspoon salt
1 teaspoon sugar
1/4 cup chopped onions
1 cup sour cream
1 cup shredded cheddar cheese
breadcrumbs

Melt butter.
Add flour.
add all other ingredients except cheese and crumbs.
mix well.
add beans.
Pour into baking dish.
Top with cheddar cheese.
Top with bread crumbs.
Bake uncovered for 30 minutes Or until beans are cooked.

Black Bean Salsa

1 15 oz can black beans rinsed and drained
1/2 cup onion chopped
2 mangoes peeled and diced
1 Tbsp. olive oil
1 Tbsp. lime juice
1 clove garlic minced
1-2 serrano chilies seeded and finely chopped

Combine all ingredients in a small bowl and mix well. Take care in chopping serrano chile or any other hot pepper as the juice will stay on your finger and can burn your skin and especially your eyes. To be safe you can wear rubber gloves or wrap your hands with plastic baggies. You may also substitute serrano chiles with another chile of your choice. Serrano chiles are a medium hot chile pepper.

Italian Beans Casserole

2 pounds Italian sausage, hot and/or sweet
2 onions, chopped
1 large can tomato puree
1 can tomato paste
2 cans red kidney beans
1/3 cup Parmesan cheese

Crumble sausage and saute with onions until done, but not crisp. Add remaining ingredients; simmer at least 20 minutes. Transfer to casserole, sprinkle with more cheese. Bake at 350 to heat.

Garbanzo Bean Burgers

2 c. cooked garbanzo beans (chickpeas), mashed
1 stalk celery, finely chopped
1 carrot, finely chopped
1/4 small onion, minced
1/4 c. whole wheat flour
Salt (optional) and pepper to taste
2 t. oil

Mix the ingredients (except oil) in a bowl. form 6 flat patties.
Fry in oiled pan over medium-high heat until burgers are golden
brown on each side. Makes 6 burgers.

Bean and Steak Soup

1 cup lima beans -- dried
1 rib steak
1 tablespoon oil
2 onions
3 cloves garlic -- diced
4 carrots -- diced
2 stalks celery -- sliced
5 cups cabbage -- chopped fine
3 potatoes -- diced
1/4 cup parsley -- fresh and chopped
2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cloves
1 teaspoon thyme leaves
1 can beef broth
6 cups water
1 can tomatoes

Soak the beans overnight. Brown the steak well, remove from soup pot. Add the onions and garlic and cook for a few minutes. Add the cabbage, celery, carrots, tomatoes, water, beef broth and the spices. Put the steak back into soup mixture and simmer for 1 1/2 hours.
Meanwhile cook the beans in a seperate pot for 1/2 hour and drain. Add the potatoes, beans and the parsley to soup. Remove the steak and cut into small pieces and put back into the soup and simmer for another 45 minutes.

Ukrainian Red Beans With Plum Sauce

3 cups cooked red kidney beans or 2 (14 ounce) cans red kidney beans
1/2 garlic clove
1/2 teaspoon salt
1/2 teaspoon dried sweet basil leaves
1/4 teaspoon powdered coriander
3/4 cup damson plum jam
1 tablespoon wine vinegar
1 tablespoon chopped fresh parsley

If using canned beans, drain and place in a sieve or strainer and rinse under cold water. Drain again and place in a serving bowl.
In a blender or food processor, place garlic, salt, basil, coriander, jam and vinegar; puree until very smooth. Using a wooden spoon, fold puree gently into beans. Let stand for 2 to 3 hours at room temperature.

Homemade Refried Beans, Crock Pot Style

2 lbs dried pinto beans, rinsed & sorted
24 cups water (12 for soaking, 12 for cooking)
2 tablespoons adobo seasoning
1/2 tablespoon garlic powder
1-2 sweet onion, chopped

Rinse & Sort the Dried Beans. Put the beans in the crock and add the 12 cups of water, it should cover the beans entirely and be about 2-3 inches over them to allow for the beans to expand. Allow the beans to sit, covered, overnight.
I started the beans after dinner one night and they sat until the next morning once the kids were off to school. Drain the beans in the morning and put back into the crock pot. Add 12 more cups of water to the beans and cook on low 10-12 hours.
Once the beans are done (soft enough) to your liking, drain them BUT RESERVE THE COOKING WATER! Mashed the beans by hand with potato masher or a hand mixer.
Add enough cooking water to make the beans to a consistency that you prefer.

Bean Sprout Soup

7 oz of bean sprouts
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt

Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.

Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.

Spicy Cilantro Hummus

2 (15 1/2 ounce) cans garbanzo beans
1/4 cup packed cilantro leaves
3 tablespoons fresh lemon juice
2 tablespoons diced jalapenos
1 tablespoon olive oil
1 garlic clove
1/4 teaspoon ground cumin
1/4 teaspoon salt

Place beans and reserved liquid, cilantro, lemon juice, jalapenos, olive oil, garlic, cumin and salt in food processor; cover.
Process until smooth.
Serve immediately or put in fridge for later.

Pork And Beans Cake

2 cups white sugar
1 cup vegetable oil
3 eggs
1 15oz can baked beans with pork
2 cups flour
1 tsp. cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 cup raisins (optional)
1 tsp. vanilla extract

In large bowl mix: sugar, oil, eggs, and beans until smooth. In separate bowl, combine the dry ingredients, then add to bean mixture, stirring until just combined. Stir in raisins and vanilla. Pour into 2 8X4 loaf pans. Place cans or pans on a baking sheet and bake at 325 for about 45 -50 minutes. Check with a toothpick. Cool completely and take out of cans.

(Tastes like a pumpkin bread.)

Navy Bean & Bacon Soup for Canning

4 lbs dried navy beans, soaked overnight
4 quarts tomato juice
4 cups carrots, diced
8 cups potatoes, diced
6 cups celery, chopped
2 teaspoons salt and pepper, to taste
2 bay leaves
6 cups onions, diced
4 lbs bacon, diced

Notes: 1 medium onion is about a cup; 2 medium stalks celery is about 1 cup; 1 lb pkg carrots is about 4 cups; 5 medium potatoes is about 8 cups.
Combine all ingredients except bacon and onion in large pot.
Cook over medium heat until soft.
Cut bacon into small pieces and fry in skillet.
Remove bacon and cook onion in bacon grease until soft.
Add bacon and onion to bean mixture and heat until it simmers.
Taste for salt and pepper.
Remove bay leaves before putting in jars.
Fill hot mixture into sterilized jars, filling to within 1" of tops of jars.
Pressure can 1 hour at 10 lbs.

bikerchick

Canned Dried Beans (Kidney, Pinto, Navy, Etc.)

2 1/4 lbs dried beans (per quart)
salt (optional)
water
onions (optional) or jalapenos, to taste (optional)

Cover beans with cold water; let stand 12-18 hours in a cool place. Drain.
Cover beans with cold water by 2 inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently.
Pack hot beans into hot jars, leaving 1 inch of headspace.
If desired, you can add diced onions or jalapeños to the jar. If adding jalapeños, wear rubber gloves while handling to avoid contact; do not touch eyes while handling.
Add 1/2 teaspoon salt to each pint jar, 1 teaspoon salt to each quart jar, if desired.
Ladle hot cooking liquid or boiling water over beans, leaving 1 inch headspace.
Remove air bubbles and adjust two-piece caps. Process pints 75 minutes, quarts 90 minutes, at 10 pounds pressure (once the pressure-cooker gauge has gotten to ten pounds).

UnknownChef86

Chickpea and Potato Soup

2 cups uncooked dried garbanzo beans, soaked for 12 hours, drained
2 medium onions, chopped
2 medium potatoes, peeled and diced
salt
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
fresh ground pepper
2 tablespoons lemon juice
chopped fresh parsley (to garnish)

Put chickpeas onions and 8 cups of water into a pot and bring to the boil.
Cover partially, turn heat to low and simmer for 1 hour.
Add the potatoes, salt, spices and another 3/4 cup of water.
Bring back to the boil, then reduce the heat and simmer on low for a further 1 1/2 hours.
Stir in the lemon juice, check to see if it needs more salt and pepper, then serve with a sprinkle of parsley over each bowl of soup.

Three Bean Salad

2 cups fresh green beans
1 (15 ounce) can kidney beans, drained & rinsed
1 (15 ounce) can garbanzo beans, drained & rinsed
1/2 cup scallions, chopped (green & white part)
1/2 cup fresh Italian parsley, minced
1/4 cup fresh mint leaves, minced
1/2 cup olive oil
4 tablespoons apple cider vinegar
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes (to taste)
1/8 teaspoon sea salt (to taste)
1/2 teaspoon fresh ground black pepper (to taste)

Trim the grean beans and cut into 2-3" lengths. Steam over boiling water until just tender and bright green. Rinse under cool water and set aside.
In a large bowl, mix together the oil, vinegar, garlic, red pepper, herbs, and green onions. Season to taste with sea salt & black pepper.
Mix in the beans and refrigerate for at least 2 hours.

Simple Hummus

2 cups canned chick-peas, drained (liquid reserved)
4 garlic cloves, minced
1/3 cup tahini (sesame paste)
2 lemons, juice of
2 tablespoons water or chickpea liquid
1 1/2 teaspoons salt, kosher
Tabasco sauce
1 tablespoon extra virgin olive oil

Place all ingredients, exept for the oil into a food processor and blend until the ingredients are coarsley pureed.
Scrape into a bowl and drizzle with the olive oil.

Chickpea Stuffed Peppers

2 teaspoons olive oil
1 small onion, finely chopped
1 cup spinach, washed and torn
1 teaspoon mild curry powder
2 garlic cloves, finely chopped
8 tablespoons canned chopped tomatoes, including juice
2 tablespoons tomato puree
2 ounces breadcrumbs
1 (14 ounce) can chickpeas, drained and roughly hand-chopped (garbanzo beans)
4 tablespoons chopped roasted sweet bell peppers (optional)
3 medium bell peppers, halved and hollowed out for stuffing

Heat a wide heavy-based frying pan over medium heat. Add the oil and heat for 10 seconds or so, then add the onion and fry, stirring occasionally, until well-softened.
Tip in the spinach, sprinkle over the curry powder, raise the heat and stir, toss and fry until the liquid has mostly cooked out of the spinach and it is collapsed but still moist. Transfer to a large bowl.
Add the garlic, tomatoes, vegetable or tomato puree, breadcrumbs, chickpeas and peppers.
Season with salt and black pepper and mix well; it should be reasonably moist but not dripping. Stuff the filling firmly into the pepper halves, mounding up on top.
Bake in a low-sided dish at 400F for about an hour, turning the dish around once and lowering the heat towards the end if the peppers are getting too browned. This length of time makes the peppers deliciously soft - if you like them firmer, reduce the time.

Chickpea and Lime Cake

8 ounces canned chick-peas, drained weight (240g, or 1 can)
3 eggs
1/3 cup sugar or fructose
2 limes, juice and zest of
1 tablespoon poppy seeds

Grease and line the base of a 9" cake tin.
Preheat the oven to 350F (175C).
Put the chickpeas in the food processor and blitz until smooth.
Mix in the eggs, sugar/fructose, the poppy seeds, the lime zest and half of the lime juice (keeping the remaining half of the lime juice for later).
Pour the mixture into the cake tin, and bake for about 45 minutes, until firm and brown. If it looks as though it's getting too dark, cover with tin foil.
Allow the cake to cool in its tin for a quarter of an hour, then pour over the remaining lime juice.
Allow to finish cooling, then remove from the tin.
Serve in small slices.

Chow Chow

2 ½-lbs green tomatoes, cut into small pieces
6-small cucumbers, cut into small pieces
2-sweet red or green peppers, cut into small pieces
1-small cauliflower, cut into small pieces
1-bunch celery, cut into small pieces
2-lbs small white onions, peeled
1-lb green beans, cut into 1” lengths
¾-cup salt
2-quarts cider vinegar
2 ½-cups sugar
2-tbsp celery seed
3-tbsp dry mustard
4-tbsp turmeric
1-tbsp whole allspice
1-tbsp freshly ground black pepper
1-tbsp ground cloves

Combine the tomatoes, cucumbers, peppers, cauliflower, celery, onions, and green beans in a large pot
Cover with 3-quarts boiling water and the salt and let stand for 1 hour
Drain
Rinse well in cold water and drain again
Mix the remaining ingredients in a large pot and bring to a boil
Add the vegetables and cook until tender, stirring frequently
Spoon into hot sterilized jars, filling with the cooking liquid, leaving 1/8” headspace and seal
If needed, process in a boiling water bath for 10 minutes