Foods Recipes

1 1/2 c Yellow mung beans

2 tb Arrowroot

1 c Sugar

1/4 c Coconut milk

1/4 ts Salt

Soak the mung beans in 2 c water for 20 minutes. Drain & place in a large pot. Add 10 c water & cook over medium heat, uncovered, for 15 minutes. Dissolve the arrowroot in 1/4 c hot water & stir into the mung beans. Add the sugar & cook, stirring, for 15 minutes, or until all the water has been absorbed. Remove from the heat. In a small pot, heat the coconut milk with the salt for 5 to 7 minutes or until it begins to boil. Serve the pudding in individual bowls, topped with 1 tb coconut milk. It will keep in the refrigerator for 1 week & may be served either hot or cold.

2 cups navy beans

8 cups water

2 tablespoons olive oil

2 medium onions -- chopped

4 large carrots -- chopped

1 stalk celery -- thinly sliced

1/4 teaspoon dry mustard

1 8 oz. can tomato sauce

2 tablespoons molasses

1. In a pressure cooker put beans, water & oil. Pressure cook for 30 minutes. Use Quick Release Method. Drain & rinse. 2. Microwave onions, carrots, & celery until onions are soft. 3. Put cooked vegetables into slow cooker. 4. Add tomato sauce, mustard, & molasses. Mix. 5. Add drained beans. Mix. 6. Put bean broth through degreasing cup, then add enough of this broth to barely cover mixture. Stir. 7. Slow cook on high 3-4 hours.

1 40 oz can yams

1 29 oz can tomato puree

1 cup dried beans -- (*), (1 to 2)

1/4 cup barbecue sauce

1 tablespoon dehydrated onion

1 teaspoon black pepper

1 tablespoon chili powder

1/2 teaspoon cinnamon

Cook up the beans normally (soak, boil, simmer).

Pour yams into pot, including liquid. Smash lightly. Add tomato puree, stir th rough. Add spices, stir through. Add cooked beans, stir through. Simmer for fo r a few minutes to mellow out.

(*) Beans: I keep a 'bean bucket' of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; of ten including great northern beans, roman beans, pink beans, chili beans, barle y, and others. Whenever there's room in the bucket I pour in a bag of somethin g that seems underrepresented.

This would probably be better with fresh yams and tomatoes, but the canned yams were on sale half price the day after Thanksgiving...

Busted by Christopher E. Eaves <cea260@airmail.net>

1 40-oz can yams/sweet

Potatoes 1 29-oz can tomato puree

1 To 2 cup dried beans (*)

1/4 c Barbecue sauce

1 tb Dehydrated onion

1 ts Black Pepper

1 tb Chili powder

1/2 ts Cinnamon

Cook up the beans normally (soak, boil, simmer). Pour yams into pot, including liquid. Smash lightly. Add tomato puree, stir through. Add spices, stir through. Add cooked beans, stir through. Simmer for for a few minutes to mellow out. (*) Beans: I keep a 'bean bucket' of mixed beans, usually including pea beans, black-eyed peas, pinto beans, split peas, lentils, navy beans, pinto beans; often including great northern beans, roman beans, pink beans, chili beans, barley, and others. Whenever there's room in the bucket I pour in a bag of something that seems underrepresented. This would probably be better with fresh yams and tomatoes, but the canned yams were on sale half price the day after Thanksgiving... Posted by "Aliza R. Panitz" to the Fatfree Digest [Volume 13 Issue 7] Dec. 7, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?

9 ounces Kidney beans -- (or red or

beans) 32 ounces Tomato sauce

15 ounces Turkey; ground -- raw

1 medium Onion -- diced

1/2 teaspoon Salt

1 tablespoon Caraway seed

1 tablespoon Chili powder -- (maybe 2 t)

1 1/2 teaspoons Cumin

1/2 teaspoon Garlic powder

1/2 teaspoon Oregano -- ground

1 teaspoon Celery seed

Wash beans. Cover with water and soak in the refrigerator overnight or a minimum of four hours at room temperature. Put water, beans, and salt in a soup pot and cook until beans are soft, approximately one hour. Add water when necessary to keep beans covered. Do not drain. Brown ground turkey and onion. Combine turkey mixture, beans, tomato sauce and spices in soup pot. Simmer over low heat for one or two hours. Add water to achieve desired consistency. Makes approximately 1 1/2 cups per serving. EACH SERVING PROVIDES: 1 1/4 VEGETABLES, 3 PROTEINS AND 10 OPTIONALS.