| Red Beans and Rice 16 oz bag of dried small red beans 2 chicken boullion cubes 1 pound turkey Kielbasa 1 bay leaf oregano to taste 1 large onion The night before, put the dried beans in a pot of water. They need to sit overnight. 2 1/2 hours before you want to eat, drain and rinse the beans (this cuts down the gassiness - Fred hates it when I rinse the beans). Fill the pot up with water, put the beans back in, and put it on the stove on high heat. While waiting for the water to boil, chop the large onion and add it, the bay leaf, and the 2 boullion cubes to the pot. When the water starts boiling, turn the heat down to medium. Let it simmer for two hours, keeping an eye on it so the water doesn't get too low. 45 minutes before you want to eat, put your rice on to cook (that is, unless you eat the instant stuff - in that case, cook it so it'll be done around the time you want to eat). Half an hour before you want to eat, slice the kielbasa into 1/2" pieces. Using a skillet - and no added oil - fry the kielbasa pieces until they're browned on both sides. Add the kielbasa to the pot and stir. Fred likes to use a big spoon to mash some of the beans up - I don't bother to do that, but you might want to, since his always comes out better than mine. When it's time to eat, remove the bay leaf, put a serving of rice in a big bowl, and spoon the red beans and kielbasa mixture over the rice. |
| Black Beans and Rice 1 c. uncooked rice 1/3 c. sliced scallions 2 T. oil, preferably olive 1/2 c. chopped onion 3/4 t. salt 1/2 t. oregano 1 clove minced garlic 2 - 19 oz. cans black beans, not drained 1 T. vinegar, preferably red wine 1 t. pepper 1/2 t. ground cumin Cook rice according to package directions; set aside. Meanwhile, set aside 2 T. scallions. In large pot heat oil over medium heat. Add onion, garlic, and remaining scallions. Cook, stirring occasionally, until onions soften. Stir in beans, vinegar, pepper, salt, cumin and oregano; bring to a simmer. Cover; simmer 15 minutes. Transfer rice to serving platter. Top with bean mixture. Sprinkle with reserved scallions. |
| Black Bean Soup 2 - 15 1/2 oz. cans black beans Pam 1 medium onion, diced 5 cloves minced garlic 1 t. cumin 2 c. chicken broth pepper Optional garnishes: sour cream, chopped red onion. Rinse beans and drain. Spray medium-size nonstick pot with Pam. Add onions, garlic, and cumin. Cook over medium heat until onions are translucent (about 3 minutes). Add beans and stir until combined. Add chicken broth and bring to a boil. Simmer for 5 minutes. Turn heat to very low. Put 1/2 of bean mixture into food processor. Pulse a few seconds until thickened to almost a paste. Add mixture back to pot; stir. Add pepper and heat until very hot. (This can be served over rice, or by itself) 4 servings; 209 calories, 2 g. fat 4 Stars |
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| Bean Dishes |
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