101 Things to do with Beans [electronic resource].

ISBN:

9781423639503

Title:

Author:

Cross, Eliza.

Personal Author:

Cross, Eliza.

Publication Information:

Newburyport : Gibbs Smith, 2015.

Physical Description:

1 online resource (138 p.)

Series:

101 Things to do With

General Note:

Description based upon print version of record.

Contents:

Helpful Hints; Basic Beans; Basic Cooked Dried Beans; Quick-Soaked Dried Beans; Gas-Free* Dried Beans; Oven-Cooked Dried Beans; Pressure-Cooked Dried Beans; Refried Beans (Frijoles); Green or Snap Beans; Slow-Cooked "Refried" Beans; Appetizers; Green Bean Fries; Chicken and Bean Quesadillas; Bean and Beef Taquitos; Crispy Mini Empanadas; Ultimate Nachos; 8-Layer Dip; Baby Tostadas; Easy Creamy Hummus Dip; Asian Soybean Hummus; Italian White Bean Spread; Black Bean Salsa; Layered Antipasto Dip; Creamy Hot Black Bean Dip; White Bean Red Pepper Dip; Bean and Corn con Queso

Garlic Chile Bacon EdamameEasy Refrigerator Dilly Beans; Crispy Roasted Chickpeas; Salads; Marinated Bean and Artichoke Salad; French Green Bean Salad; Summer Tomato Bean Salad; Italian Tortellini and Bean Salad; White Bean and Tuna Salad; Antipasto Salad; French Salad Nicoise; Yellow and Green Salad with Tomato Dressing; Chickpea Corn Salad with Lime Dressing; White Bean and Avocado Salad; Yellow Bean Salad with Basil Vinaigrette; Spinach and Black-Eyed-Pea Salad; Sprouts and Peas Salad; Best Taco Salad; Layered Potluck Salad; Roasted Green Bean Salad with Pistachios

Zesty Green Bean and Cucumber SaladChopped Salad; Soups and Stews; Italian Chickpea and Vegetable Stew; Creamy White Bean Chowder; Bean and Sausage Soup; Easy Taco Soup; Savory Cannellini and Kale Stew; Slow Cooker Anasazi Bean Soup; Pasta e Fagioli Soup; Tamale Bean Soup; Lentil, Sausage, and Kale Soup; Navy Bean Soup; Creamy Carrot Chickpea Soup; Easy Black Bean Salsa Soup; Vegetable Bean Soup; Red Chili; Tex-Mex White Chili; Two-Way Cincinnati Chili; Brunswick Stew; Classic Minestrone; Dinners; Cannellini Beans with Smoked Sausage and Garlic; Pinto Beans, Bacon, and Rice; Taco Casserole

Polynesian Bean BakeBeef Enchilada Casserole; Creole Red Beans and Rice; Easy Falafel; Pork Chop 'n' Bean Bake; Grandma's Ham and Beans; Mexican Chilaquiles Casserole; Pasta with White Beans and Artichoke Hearts; Crispy Bean Flautas with Guacamole; Garlicky White Beans and Shrimp; Oriental Beef with String Beans; Garbanzo Burgers; Classic Cassoulet; Macaroni a la Minestrone; Cheesy Mexican Rice and Beans Skillet; Side Dishes; Butter Beans with Bacon and Caramelized Onions; Ranch Green Beans; Pork Lovers' Maple Baked Beans; Five Times Better Baked Beans; Cola Beans

Green Beans, Baby Potatoes, and BaconEasy Summer Succotash; Three Graces Vegetable Medley; Lucky Black-Eyed Peas; Glazed Sweet Potatoes and Garbanzos; Millionaire Beans; Chickpea Veggie Sauté; Long-Cooked Southern String Beans; White Beans and Cabbage; Best Green Bean Casserole; Lentils and Rice with Fried Onions; Creamy Green Beans and Potatoes; Desserts; Flourless Chocolate Chip Blondies; Peanut Butter and Jelly Thumbprint Cookies; Secret Ingredient Chocolate Brownies; Amazing Chocolate Chip Cookie Dough Dip; About the Author; Metric Conversion Chart

Subject Term:

Cooking (Beans).

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Newburyport : Gibbs Smith, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.6565	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

From Crispy Green Bean Fries to Lucky Black-Eyed Peas and The Ultimate Nachos, 101 Things to Do with Beans elevates legumes to a whole new level. Includes recipes for at least twelve varieties including green beans, great Northern, pinto, black, navy and cannellini. Enjoy tasty dips and appetizers, soul-soothing soups and stews, hearty dinners and sides, and much more in this new collection of easy-to-make recipes--all created from delicious, nourishing beans.

ELIZA CROSS is an award-winning writer, and the author of several books, including 101 Things to do with Bacon. She develops recipes and styles cuisine for corporate and print media, and blogs about food, gardening,and sustainable living at happysimpleliving.com. She lives with her family in Centennial, Colorado.

Excerpts

Refried Beans (Frijoles)

1 pound dried pinto beans, rinsed and picked over

6 cups water

2 onions, chopped

2 cloves garlic, peeled and minced

2 teaspoons salt

1⁄2 cup butter

The night before or at least 8 hours prior to cooking the beans, pour them into a large pot and cover with cold water 3 inches above the beans; remove any beans that float to the top. Cover and set aside at room temperature for at least 8 hours or overnight.

Drain and rinse the soaked beans, and transfer them back to the pot. Cover with the water and add the onion and garlic. Cook 21⁄2 hours, or until beans are soft. Remove from the heat and drain, reserving the cooking water. Mash beans well with a potato masher. Add salt and some of the cooking water to make a smooth consistency.

Melt the butter in a large skillet over medium heat, and add the beans. Cook, mashing and stirring, until butter is incorporated and beans are smooth. Makes 6 servings

Pork Chop 'n' Bean Bake

1 tablespoon vegetable oil

8 boneless or bone-in pork chops, 1⁄2 inch thick

salt and pepper

garlic powder

3 cans (15 ounces each) pork and beans

1 onion, chopped

1 green bell pepper, chopped

3⁄4 cup ketchup

1⁄4 cup barbecue sauce

1⁄4 cup brown sugar

1 tablespoon yellow mustard

1⁄8 teaspoon cayenne pepper

Preheat oven to 350 degrees and grease a Dutch oven or large casserole dish.

Heat the oil in a large skillet and brown the chops on both sides, in batches if necessary. Season with salt, pepper, and garlic powder to taste; drain and reserve.

In a large bowl, mix together the pork and beans, onion, bell pepper, ketchup, barbecue sauce, brown sugar, mustard, and cayenne. Pour half of the bean mixture in the Dutch oven, and arrange the pork chops on top. Top with remaining bean mixture.

Bake, covered, for 45 minutes. Uncover and continue baking for 30 more minutes, or until chops are tender. Makes 8 servings.

Excerpted from 101 Things to Do with Beans by Eliza Cross All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.