Beans, Rice
Fried Rice
Servings: 6
1/4 cup vegetable oil
2 cups cooked rice
3 eggs, well beaten
2 tablespoons soy sauce
Heat oil over medium heat in a medium frying pan. Fry rice slowly for about 5 minutes, or until rice is golden brown. Quickly stir eggs into rice. Cook over for 3 minutes, stirring constantly. Add soy sauce. Mix well.
Three-Bean Soup
Servings: 8
2 tablespoons vegetable oil
1/4 cup chopped onion
1 cup zucchini, chopped
28 fl. oz. canned tomatoes
19 fl. oz. canned red kidney beans
19 fl. oz. canned chick-peas
19 fl. oz. canned white kidney beans
1 cup water
Puree tomatoes in blender. In bottom of Dutch oven, heat oil over medium heat; add onion and saute until onion is transparent. Add zucchini and cook, stirring constantly, until tender. Stir in tomatoes, beans, and water and bring to a boil. Reduce heat and let simmer for 10 to 15 minutes.
Pineapple Rice and Vegetables
Servings: 4
Pineapple rings, cubes and spears may be chopped in a blender to make crushed pineapple. To make this recipe, purchase whichever form of pineapple is the most inexpensive.
1-1/4 cups long grain rice
3 tablespoons margarine
1-3/4 cups crushed pineapple
1-3/4 cups water
1/3 cup packed brown sugar
2 cups frozen mixed vegetables
1 tablespoon lemon juice
1/4 teaspoon nutmeg
In a medium saucepan, cook rice in margarine until opaque. Drain pineapple, reserving juice. Preheat oven to 400 mF. Combine pineapple juice and water with rice. Bring to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and moisture is absorbed, about 10 minutes. Mix in pineapple, sugar,vegetables, lemon juice, and nutmeg. Bake in greased casserole dish until moisture is absorbed, about 15 minutes.
Orange Vegetable Rice
1 cup water
1 cup orange juice
1 cup long grain rice
1 cup, or more, cooked, frozen vegetables
Bring water and orange juice to a vigorous boil in a saucepan that has a tight-fitting lid. Add rice; cover saucepan. Reduce heat to medium-low. Cook for 15 minutes without removing lid. Remove saucepan from heat. Add vegetables and mix thoroughly; cover saucepan. Allow to stand for 3 minutes.
Boston Baked Beans
Servings: 6
1 lb. navy beans
10 cups water
6 cups water
1 large onion, chopped
2 tablespoons vegetable oil
1/2 cup molasses
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
1 to 2 cups water, or more if needed
Sort and wash beans. In a large saucepan, add beans to 10 cups of boiling water and bring to a boil. Boil 2 minutes. Remove from heat, cover, and let stand 2 hours. Drain and rinse beans several times. In a large saucepan, cover beans with 6 cups water and bring to a boil. Boil 10 minutes. Reduce heat, cover - leaving lid ajar to prevent boilovers - and simmer one hour. Saute onion in oil until translucent. Remove from heat and add remaining seasonings. Remove beans from heat and drain. Place beans in a casserole dish appropriate for cooking and serving. Add seasonings to beans and mix together. Add 1 to 2 cups water, almost to cover beans. Cover dish and bake at 325 mF for three hours, stirring every 1/2 hour during cooking. Add more water if beans become too dry.
Optimized for Netscape 2.0 or better. Last Updated June 10, 2003.
Animation provided by Animation Factory.
Copyright Rexanna M. Keats 1999, 2000, 2001, 2002, and 2003. All Rights Reserved.
Send Jeremy or Rexanna an e-mail!