Beans and Grains Recipes

-MARY WILSON BWVB02B 2 c Dried kidney beans

1 ts Cooking oil or bacon

-drippings 1 md Onion; chopped

3 cl Grlic; mashed

1 1/2 lb Ground chuck or linguesa

1 cn (8 oz.) tomato sauce or

-tomato paste 1/4 ts -1/8 tsp. cloves

1 tb Chili powder (or less)

Salt and pepper to taste -(about 2 tsp. salt) Fresh parsley or bell pepper -chopped 1 sm Hot red pepper

Soak beans overnight, if desired, then cook until tender. Brown onion and garlic in oil. Add ground chuck and brown lightly. Add tomato sauce, cloves, chili powder, salt and pepper, parsley and whole red pepper. Boil for 10-15 minutes. Add beans and cook for 25 minutes or longer. Serve with Portuguese bread.

1 Head of garlic, papery

-outside husks removed 2 15-oz cans chickpeas,

-drained 1 tb Chopped fresh basil

2 tb Balsamic vinegar

3 md Tomatoes, cut into 1/2″

-dice 1 ts Ground cumin

1 ts Salt

1/2 ts Pepper

Preheat oven to 425. Slice 1/4″ off top of head of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft, 30 to 40 mins. Let stand 10 mins. to cool. Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is cool enough to handle, squeeze out each clove into bean mixture. Stir well to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature. (Excessive salt?) (Recipe from “365 Ways to Cook Vegetarian,” HarperCollins, 1994) TAUB@vaxvmsx.babson.edu From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

1 ea Carrot

1 ea Onion

4 ea Celery stalks

4 ea Tomatoes, skinned & seeded

1 ea Potato, peeled

8 oz Kidney beans, soaked ovrnit

2 oz Olive oil

2 oz Butter

1 1/4 ts Paprika

2 qt Chicken stock

3 tb Tomato paste

2 ea Chorizo sausage, mild/hot

1 t Cayenne pepper

1 x Salt & pepper to taste

Chop fine all vegetables including tomatoes and the potato. Drain soaked beans, discarding liquid. In a medium pot, add olive oil and butter. When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock. When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste. Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper. Season to taste. Shared by Chef de Cuisine Kim Canteenwalla, The REEFS, Bermuda