Bean Recipes


32 oz can whole or diced tomatoes
3 - 14 oz cans chicken broth
2 cups water
1 cup white wine
1 1/2 cup onions, chopped
4 carrots, sliced
3 celery stalks, sliced
 1/2 tsp garlic powder
1 tbsp pepper
2 tsp paprika
2 tsp parsley
2 cups ham, diced
 1 pound (2 1/2 cups) assorted dried beans

Soak beans overnight, drain, rinse and drain again. OR, for a quicker method, cover beans with 6 - 8 cups water and cover with a vented plastic wrap. Cook in microwave on HIGH for 10 minutes.  Let sit for 1 hour.

Combine all ingredients in a crock pot and cook 6 - 8 hours on high or all day onlow.

OR, bring to a boil, reduce heat and let simmer for4 to 6  hours.

2 cups black beluga lentils, picked over and rinsed
1 T extra vigin olive oil
1 large onion, chopped
1 tsp salt
1 28 oz can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc.) rinsed well, deveined, finely chopped

Bring 6 cups of water to a boil in a large saucepan, add the lentils and cook for about 20 minutes, or until tender.  Drain and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes.  Stir in the tomatoes, lentils and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.  Stir in the chopped greens and wait another minute. Taste and adjust seasoning.(Consider adding smoked paprika, crushed chiles, toasted cumin).

2 cups split peas or Soup Mix
8 to 10 cups water
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 inch cube salt pork or ham bone

Bring to a boil. Reduce to a simmer. Cook for 45 to 60 minutes until peas are soft.