Sentences with phrase «in bean broth»

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 cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months.

If you don't want to make leek broth, you can also just use the cooking water from the beans, or even put the leek tops in the pot with the beans, and cook everything together, then use that cooking water in this dish.

Yes, you can definitely skip that step and just add the green leek parts to the pot with the beans and use that cooking water as the broth in this dish.

The essential ingredients you'll find in our pantry at any time are coconut oil, mung beans, cold pressed extra virgin olive oil, turmeric, broccoli, watercress, bone broth, eggs, ginger, lemons and tahini.

2 Stir in broth, tomatoes, zucchini, beans, corn, quinoa, tomato paste, chili powder, mustard, cumin, garlic powder, onion powder, and oregano, and bring to a boil.

Loaded with vegetables, flaked quinoa and black beans in a lightly spiced tomato vegetable broth.

(I cooked the beans in a celery / onion broth).

ground pork 1 tbsp hot bean paste (found in Asian grocery stores) 1 stalk green onion, minced 2 cloves garlic, minced 1 tbsp ginger, minced 2 tbsps soy sauce 3/4 cup chicken broth 1/2 tbsp sugar 1/2 tbsp vinegar 1/2 tbsp cooking sherry 1/2 tbsp cornstarch 1 tbsp water

I actually made it with the ham bone from our Christmas dinner and made my own ham stock for the base (in place of the beef broth) and used one less can of black beans»cause that's what I had on hand.

Stir in the tomatoes in juice, pumpkin, chickpeas, black beans, corn, spices, bay leaf, and broth.

In a large pot, add the roasted vegetables and herbs, along with the broth and beans.

In altering the recipe, I added garbanzo beans for protein (the original recipe calls for chicken) and switched out the chicken broth with vegetable broth.

Sort and rinse beans and place in a large soup pot with broth.

Boil the cauliflower, bay leaves, onion, beans and garlic in the water / broth mix until everything is tender.

Meanwhile, combine beans and water or broth in a small saucepan.

To cook lima beans, place them in a pot and add three cups of fresh water or broth for each cup of dried beans.

Combine onions, garlic, peppers, celery, chicken broth, beans sausage, chicken, and tomatoes in a slow cooker.

Also, I just bought some baby lima beans to make the «Baby Lima Beans with Chipotle Broth» in your cookbook — it sounds amabeans to make the «Baby Lima Beans with Chipotle Broth» in your cookbook — it sounds amaBeans with Chipotle Broth» in your cookbook — it sounds amazing!

This comforting classic never loses its luster, especially when it's spun into a soup, with chicken thighs, green beans, leek, carrots, celery and parsnip in a thyme - infused chicken broth, served with puff pastry rectangles.

In a big ol' pot, add your water and broth, split peas, barley, beans, mushrooms, thyme, cumin, coriander, marjoram, 1 t salt, celery seeds, and bay leaf.

Menu Description: «Fresh vegetables, beans and pasta in a light tomato broth — a vegetarian classic.»

After a few tests that included steaming, baking, and boiling, I finally settled on blanching the beans in a flavorful broth.

Depending on how much seasoning you had in the beans when you cooked them and how much seasoning you had in the broth, you may not need much.

We found that we did not have the cooked on black crust in the braising pot and now we have delicious broth to make black bean soup with the leftover carnitas tonight!

To feed four people, you will need four cups of cooked white beans (cooked in bone broth or a rich vegetable broth, of course).

After ten more minutes, stir in the black beans, red beans, jalapenos, and vegetable broth.

My first contribution this year is this soup that combines the sweet hubbard squash with chicken, pinto beans, and potato in a spicy and creamy broth (that also happens to contain some cheese).

What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.

We served this with garlic mashed potatoes with green beans sauteed in veggie broth.

Make this broth as the base of this recipe, and then throw in whichever ingredients tickle your pickle, but I highly recommend some greens like kale and some legumes like white beans.

And in the spirit of sharing, here is a favorite quickie bean soup recipe of my own: a can of unflavored re-fried black beans (or pintos), preferably unsalted, with enough of approx equal parts Swanson's Mexican Tortilla - flavored broth & milk (I use soy) to make creamy (I usually use half an empty bean can of each).

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

Next add in tomatoes, chicken broth, kidney beans and corn.

These are all available in whole foods: bone broths, nettle infusions, beans, greens, legumes, liver, Brazil nuts, green smoothies, etc..

And the liquid in the can is awful, needs to be drained away - so none of the good bean broth you get with cooking your own.

It makes sense if you're making, say, a bean salad, but it's awesome in soup, adding flavor and body to otherwise thin broth.

Add in your shredded chicken, chicken broth, white beans, green chiles, corn, and spices.

Stir in the oregano, cayenne, tomato paste, roasted tomatoes, white beans and broth (more or less based on how thick you like your soups).

In an electric food processor or blender, combine beans, broth, salsa, and cumin.

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

That will make the beans taste better, as well as provide you with a whole batch of broth, which you can use in place vegetable broth in any recipe.

Season so the broth tastes just right, the beans need some time to take in the saltier broth at this point, so once you have the broth seasoned nicely, just let the soup sit there on the top of the stove, covered for another ten minutes or so.

Drain the beans over a colander placed over a bowl or pot, saving the bean cooking liquid for later (we'll be using it as a veggie broth in a bunch of dishes in this meal plan).

Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of beans with a little of the broth.

I just toss the main ingredients (onion, beans, broth, raw chicken, seasonings and tomatoes) in and cook on low till I get home from work (about 8 hours).

In a large saucepan or stockpot, combine the beans, onion mixture, cumin, and broth and bring to a boil.

Made it today in the crockpot — mine tends to run really hot, but I put in the broth, seasonings, orange pepper, can tomato sauce (I'm a tomato hater and that's as close as l'll do), and 2 cans of the beans on low for a few hours.

I sometimes make a salad consisting of: quinoa (cooked in no sodium chicken broth), add black beans and chickpeas, and grape tomatoes (cut in half), and then i throw in either crumbled goat cheese or feta.

I used an organic version of something like Rotel, instead of tomato, skipped the bay leaf, used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of vegetable broth), and added an extra cup of vegetable broth.