Add the beans, including
bean juice in can.
Not exact matches
The Americas Simple Meals and Beverages segment engages
in the retail and food service of Campbell's condensed and ready - to - serve soups; Swanson broth and stocks; Prego pasta sauces; Pace Mexican sauces; Campbell's gravies, pastas,
beans, and dinner sauces; Swanson canned poultry; Plum food and snacks; V8
juices and beverages; and Campbell's tomato
juices.
The butter
beans taste completely divine smothered
in homemade pesto, which is bursting with flavour thanks to the amazing combination of fresh basil leaves, pine nuts, garlic and lemon
juice.
Meanwhile to make your hummus: combine
beans, garlic, lemon
juice, basil, salt and pepper
in the bowl of a food processor.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black
beans, drained and rinsed (or soak and then cook an equivalent amount of dried
beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla
bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
American Pie with Vanilla
Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla
bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla
bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes
in juice 1 can (15 ounces) black
beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2 vanilla
bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced
in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon
juice 2 tablespoons sugar
While
beans soften, make a sofrito by sauteeing on medium high heat,
in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with
beans to replace citrus notes — I add lime
juice at end) all finely diced.
Made with spinach, black
beans, corn salsa (recipe included
in link), avocado, egg, mayonnaise, chili pepper sauce and lemon
juice.
For more oval shaped
beans and other legumes, soak for 12 - 24 hours
in filtered water to cover plus 1 tablespoon of cider vinegar or lemon
juice for every cup of dried
beans / legumes used.
Stir
in the tomatoes
in juice, pumpkin, chickpeas, black
beans, corn, spices, bay leaf, and broth.
Add
in the diced avocado and lemon
juice, then mash until there are just a few chunks of
bean and avocado left.
Place the
beans, butternut squash, tahini paste, lemon
juice, garlic and oil
in the Vitamix or power blender.
Put the white
beans, cashews, water, lemon
juice, garlic, salt and cayenne pepper
in a blender or food processor and process until smooth and creamy.
In a separate small bowl mix the black
beans and remaining lime
juice and cumin.
In a small bowl, combine the warm corn /
bean mixture with the lime
juice, cilantro, pickled jalapeños, and agave.
While the grill is heating up, make the Black Bean Dip by placing the black
beans, LA VICTORIA ® Green Taco Sauce, sour cream, lime
juice and chopped cilantro
in the food processor.
When using Bush's chili
beans, do not strain the
beans — mix
in the
juices and spices.
I know that
beans are not Paleo, but you don't have to eat the
beans, It's just the
juice that's
in a can of chickpeas.
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle
in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black
beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes,
juiced
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and
juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla
bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar
in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
fresh lime
juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green
beans, trimmed and cut
in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
For the Middle: 3 cups raw cashews, soaked overnight
in cold water 3/4 cup (185 ml) coconut oil 1/2 cup raw honey or maple syrup, for pure vegan
Juice from 1 lemon 1/2 vanilla
bean, seeded Optional: 100g smooth peanut butter
In a bowl mix together the soaked and drained rolled oats with puréed
beans, sauted vegetables, parsley and season with lemon
juice, mustard, oregano, salt and pepper.
Combine
beans, minced garlic, olive oil, lemon
juice, and minced Rosemary
in a food processor.
I've read
in your book Beautiful babies that dry
beans should be soaked for a few days and add lime
juice to encourage sprouting, is this still the best way to cook
beans?
Fava is the Greek word for
bean puree, almost exclusively made with yellow split peas — here it's served with grilled squid, but the simplest and most traditional is raw onion, olive oil and lemon
juice;
in Santorini it is topped with stewed capers and onions, a combination referred to as «married» fava
in Greek.
Once we've got all of our elements — caramelized onions, sautéed mushrooms and shallots, and blanched green
beans — the dish is as simple as throwing them all together
in a pan, adding a squeeze of lemon
juice, and tossing it all until combined.
In a food processor bowl or blender container, place half of each of the following ingredients: garbanzo
beans, chopped apple, lemon
juice, peanut butter, water, salt, apple pie spice, and cayenne.
-- 125 g rolled oats, soaked
in lukewarm salty water for 30 minutes — 1 can of
beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon
juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls
With chunks of chuck roast, browned
in bacon fat and cooked with red kidney
beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime
juice.
(Basically, it is sliced greens cooked
in olive oil and then combined with cooked pasta, white
beans, lots of garlic, salt, pepper and lemon
juice.)
Puree the
beans, yeast, lemon
juice and garlic powder
in a high powered blender.
I haven't bought a can of
beans since getting it — I make»em by the pound and freeze
in ziplocs with the
bean juice.
Back
in for more, next came the stack of frozen rye crepes, one pack of Sambazon acai
juice (expiration date 9/2004), gallon - sized freezer bags of cherries from my sister's tree, and pound after pound of frozen heirloom
beans.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound of black
beans, soaked 4 - 6 hours or overnight 1 28 - ounce can of whole tomatoes
in juice 3 1/2 cups water / broth 1/3 cup Kahlua or other coffee liqueur
Ideas include peanut butter and jam; tinned mackerel
in tomato sauce; good old baked
beans; tuna mixed with quality mayonnaise and chopped spring onions or gherkin; grilled or sautéed mushrooms with some herbs; hummous and chopped tomatoes; 1/2 an avocado mashed with some olive oil and lemon
juice; cooked prawns, chopped or blended with some sweet chilli sauce and good quality mayonnaise or low - fat soft cheese.
For those of you who are curious, I made note of everything
in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung
beans, flageolets, and marrow
beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole
in one bag, red sauce
in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger
juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green
beans; pack of expired acai
juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut
in 1/4 inch pieces 1 celery rib, cut
in 1/4 inch dice 1 small rutabaga, peeled, cut
in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch dice 1 small zucchini, cut
in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with
juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern
beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
I also do
beans in lemon
juice, garlic, herbs and olive oil for a simpler version.
1 cup / 240 ml raw chickpeas / garbanzo
beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy
in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp cumin seeds 1 tsp ground sumac (buy
in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon,
juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
Place
beans, cilantro, lemon
juice, water, tahini, salt, and cumin
in the bowl of a food processor fitted with the blade attachment.
In a medium bowl combined confectioners sugar, lemon
juice, milk, lemon zest and vanilla
bean seeds and stir until creamy and smooth.
Ingredients 120 g fresh fava
beans, shelled 150 g zucchini, cleaned 2 tablespoons extra virgin olive oil 2 teaspoons raw almond butter 2 tablespoons lemon
juice a small handful of fresh dill, cleaned whole sea salt, just enough to taste freshly ground white pepper, to taste 50 g sun - dried tomatoes, soaked
in filtered water for -LSB-...]
A spin on refried
beans,
in this dip, pumpkin is mashed with pinto
beans and tomatoes and spiced with marjoram, smoked paprika, chili powder and lime
juice.
1 cup dried
beans of your choice - soaked overnight
in purified water w / a splash of vinegar, lemon
juice or salt
Make the filling
in a food processor fitted with the «S» blade, by adding the cannellini
beans, basil, garlic, lemon
juice, miso, nutritional yeast, pine nuts, and red pepper flakes.
We enjoyed these Hummus Stuffed Sweet Potatoes with Roasted Chickpeas with a side of lemon garlic green
beans, which I made by simply blanching green
beans in boiling water and then water sautéing them
in garlic, lemon
juice and Mrs. Dash Lemon Pepper Seasoning (my favorite).