Navy Bean Soup

Navy Bean Soup
(tastes just like campbells ham and bean soup!)

1# dry navy beans
1T baking soda
1tsp salt
1/2tsp pepper
1tsp dry mustard
hambone (or diced ham)
1c diced carrot
1c diced celery
3-4 cloves minced garlic
2 bay leaves

*in pan cover beans with water and add baking soda, bring to boil and let foam. drain, rinse with cold water and add 6c water
*add rest of ingredients
*bring to boil and simmer 1 1/2h
*remove bay leaves and serve

Morroccan Couscous (SL Cookbook)

Morroccan Couscous (SL Cookbook; Tammy in Seattle)

1 1/2# chicken, cubed (lamb or beef can be used)
3T oil
1 chopped onion
1c celery
1c mushrooms
1c sliced carrots
1/2c chopped almonds
1 1/2c (15oz can) garbanzo beans
1 1/2c (15oz can) tomato sauce
1 1/2c water
2tsp curry
1/4tsp cayenne pepper
1tsp salt
1tsp paprika

*Brown chicken in oil. Add vegetables and almonds, cook 10min.
*add remaining and simmer 30min.
*serve over couscous

Split Pea Soup

1c dry peas
4c broth
1-1 1/2# ham or hocks
1/4tsp marjoram, crushed
pepper
1 bay leaf
1/2c each carrot, celery, onion chopped

*rinse peas
*combine peas with all but veggies, simmer 1H
*add veggies and simmer another 20-30min. Remove bay leaf before serving

Garbanzo Bean Soup (crock-pot)

In crockpot mix together: 1-lg onion, chopped
2 celery ribs, sliced
2 carrots, thinly sliced
2 1/2c chopped green cabbage (about 1/2 small head)
2 med potatoes cut into 1/2" cubes
1 1/2c chopped tomatoes (or 1-14.5 oz can diced)
1 med zucchini, diced
1 c DRIED garbanzo beans, rinsed, drained and picked over
4 garlic cloves, minced
3T fresh basil
1 bay leaf
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
3 (14.5 oz) cans chicken or vegetable broth

*cover and cook on low about 8 hours, until the beans are tender
*remove bay leaf and stir in 2 c frozen cut green beans, thawed and another 2T basil. heat 10min longer
*serve with parmasan cheese sprinkled over top

Baked Beans (crock)

-soak 1# dried pinto beans over night

-drain beans and rinse
-boil with 6c water for 5min then simmer 1/2 hour
-drain

-place beans in crock pot with:
1 c water
2 tsp mustard
2/3 c molasses
1 tsp salt
1/4 tsp pepper
1/6# fried bacon
1 tsp vinegar
1 med onion, minced

-mix well and add enough water to just cover the beans

-cook on high 4-6h, adding water as necessary

Refried Beans Without the Refry (crock)

In crock pot mix:
1 onion, chopped
3 c dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T minced garlic
5 tsp salt
1 3/4 tsp pepper
1/8 tsp cumin
9 c water

Cook on high 8 hours.  Strain reserving liquid.  Mash beans, adding as much liquid as necessary for the consistence desired.

Barley, Black Bean & Corn Taco Filling (crock-pot)

In crock pot combine:
15 oz can black beans
10 oz can Rotel tomatoes
1 c uncooked barley
2 c chicken broth
3/4 c frozen corn
1/4 c chopped green onion
1 T lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 garlic clove, minced

Cook on low 4-5 hours, until barley is tender and liquid is absorbed.

Stir in 1/4 c fresh cilantro.

Serve in tortilla shells with regular taco toppings.