Chunky, Hearty Beef & Bean Stew
.
1/4 cup dried navy beans
.
1/4 cup dried black beans
.
1/2 lb. sirloin steak strips
.
1 rib celery, diced
.
1 medium onion, chopped
.
2 medium carrot, sliced
.
1 bay leaf
.
1 T fresh parsley, minced
.
1/2 t cayenne pepper
.
2 cups beef broth
.
1 cup milk
.
1 T olive oil
.
3 T fresh parsley, chopped
1
Place all beans in water and soak over night. Drain
and rinse.
2
In a non stick pan, saute sirloin strips in olive oil.
3
Add all ingredients to the Bean Pot except for the
milk and parsley.
4
Cover and cook on low temperature for 5 hours or
until beans are tender.
5
Add milk. Cover and increase Temperature to
medium-high for the last ten minutes,
6
Serve over egg noodles and top with Chopped parsley.
SOME RECIPES TO TRY
Classic Sweet Bean Bake
.
3/4 lb dried navy beans
.
1/4 lb of thick hickory smoked bacon
.
1 t salt
.
1/4 t cayenne pepper
.
6 T brown sugar
.
1/2 cup molasses
.
1 t dry mustard
.
1/2 t baking soda
.
1 medium onion, chopped small
.
3 1/2 cups water
1
Place dried beans in bowl and cover with 2 1/2 cup
water over night and soak. Drain and rinse the next
day
2
Take one quart of water and simmer bacon in the
water for ten minutes
3
Drain, do not reuse water from the bacon
4
Combine all ingredients in Bean Pot
5
Cook on cook on high temperature for one hour,
then turn to medium temperature for
approximately 5 hours or until beans are tender.
Barbecque Lima Beans
.
1 cup of dried lima beans
.
1 medium size onion, chopped
.
1/4 t salt
.
1 T apple cider vinegar
.
2 T molasses
.
3 T brown sugar
.
10 drops of Tobasco sauce
.
1/4 cup of hot salsa
.
1 cup water
.
1 cup chicken broth
1
Place lima beans in bowl and cover with water.
Soak overnight.
2
Combine all ingredients in Bean Pot.
3
Cook on low temperature for 5 hours.
Mediterranean Tomatoes, Eggplant & Beans
.
1 small eggplant, cubed
.
1/2 green pepper, chopped
.
1/2 red pepper, chopped
.
1/2 cup mushrooms
.
12 oz garbanzos beans
.
14 1/2 oz can crushed tomatoes
.
1/3 cup parsley minced
.
2 cloves garlic
.
1 small red onion, minced
.
1 t rosemary
.
2 T Olive oil
.
1/2 t cayenne pepper
.
1/2 cup Kalamata olives sliced
.
1 cup Vegetable broth
.
rice
1
In a nonstick skillet, saute onions, garlic, mushrooms and
eggplant in olive oil over medium heat for 5 minutes.
2
Place in Bean Pot.
3
Add garbanzos, red and green peppers, tomatoes,
pepper, crushed tomatoes and vegetable broth.
4
Cover and cook on medium Temperature for 3 hours.
5
Serve over rice and sprinkle with Kalamata slices
olives and fresh parsley.
