Fishing

1/3 cup chopped onion
1/3 cup chopped bell pepper
3 cloves garlic, minced
1 tablespoon chili powder
2 tablespoons fresh lime juice
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon hot sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
10 ounces chicken broth
1 16 ounces can pinto beans, drained

Coat a medium saucepan with cooking spray, and place over medium-high heat until hot.
Add onion, bell pepper, and garlic; saute 3 minutes.
Add chili powder and next 8 ingredients (chili powder through broth); bring to a boil.
Stir in half of beans; cover, reduce heat, and simmer 10 minutes.
Place soup in a food processor or blender, and process until smooth.
Return to pan; stir in remaining beans. Cook until thoroughly heated.
Serves 2.


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pound low-fat mild turkey Italian sausages, casings removed

1 onion, peeled and chopped

4 cloves garlic, peeled and pressed

1 (14 1/2-oz.) can fat-skimmed chicken broth

1 (8-oz.) can tomato sauce

1/2 C. dry red wine

1 t. dried oregano

8 oz. dried penne pasta

Water

3/4 lb. arugula (about 10 C.)

2 (15-oz.) cans cannellini (white) beans, rinsed and drained

1/2 C. shredded parmesan cheese (about)
pepper

In a 5- to 6-quart pan over high heat, break meat into chunks with a spoon. Add onion and garlic and stir often until onion is limp, about 5 minutes.

Add broth, tomato sauce, wine, oregano, pasta and 2 cups water. Stirring often, bring to a boil and cook until pasta is just tender to bite, about 10 minutes.

Rinse, drain and coarsely chop arugula. Add arugula and beans to pasta mixture. Stir occasionally until soup is boiling, about 3 minutes. Ladle into bowls and add cheese and pepper to taste.
Makes 6 servings.


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Large glass jar (32 oz. minimum)

1/4 cup of each of the following dry beans: pinto, navy, green split peas, pink, and black-eyed peas, black, red kidney and lima.

1/2 C. pearl barley

1/4 C. dehydrated vegetable flakes

2 bay leaves

1 T. salt

2 t. dried thyme

1/2 t. garlic powder

Presentation:

Layer each of the dried beans in the jar one at a time, do not mix or shake. Put all of the other ingredients in a sandwich bag and tie the bag closed with a ribbon. Place the bag in the jar and cover. If you used a screw-top jar, you can put a piece of material around the top and tie on with ribbon. If you used a cork top, tie with ribbon around the outer edge of the jar. Copy the recipe onto a recipe card; punch a hole in the corner, thread it through the ribbon and your gift is done.

Soup Preparation:

Rinse and pick over the beans and peas. Put into a 2-3 quart heavy pot with 1 1/2 cups of water. Cover and bring to a boil. Boil for 2 minutes, remove from heat, let soak for 1 hour. Drain the beans and add 4 cups of water, barley and seasonings. Bring to a boil, reduce the heat to low and simmer covered for approximately 2 hours, stirring occasionally, until the beans are tender but firm. Uncover, increase the heat to medium low and boil gently, stirring occasionally, for about 45-60 minutes, until thickened. Remove the bay leaves and serve.

Note: The soup will be thick. Add more water if you would like a thinner consistency.


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1 T. olive oil
2 large carrots, coarsely chopped
2 stalks celery, sliced
1 large onion, chopped
3 cloves garlic, minced
1 (14 1/2 oz.) cans diced tomatoes, undrained
2 (14 oz.) cans Swanson Vegetable Broth
1 (15 oz.) can red kidney beans, rinsed and drained
1/4 c. pearl barley
2 c. firmly packed chopped fresh spinach

Heat oil in stockpot. Add carrots, celery, onion and garlic and cook until tender. Add tomatoes, broth, beans and barley. Heat to a boil.
Reduce heat, cover and cook 30 minutes or until barley is done. Stir in spinach and season with coarsely ground pepper to taste. Heat through.
Makes 6 servings.


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1 tablespoon olive oil
1 onion, chopped
1 celery rib, chopped
2 cloves garlic, chopped
2 teaspoons dry mustard
3 cans black beans, rinsed and drained -- 16 oz each
1 teaspoon honey
3 cups vegetable or chicken stock
2 tablespoons dry sherry (optional)
1/2 teaspoon hot pepper sauce
salt and pepper to taste
1 cup chopped tomato
1 cup chopped sweet onion
1 cup plain nonfat yogurt
1/2 cup chopped cilantro

In a large heavy saucepan, heat the oil over medium heat. Add the onion, celery, and garlic, an cook stirring occasionally until the vegetables begin to soften, about 5 minutes. Stir in the mustard and cook for 1 minute. Add the beans, honey and 3 cups of water to the pot. Bring to a boil, reduce the heat to medium low, and simmer uncovered until the vegetables are very tender and the liquid is somewhat reduced, about 20 minutes.

Puree the soup base in a food processor or blender, in batches if necessary, until smooth. Return the puree to the cooking pot, stir in the broth, and simmer over medium heat until heated through, about 5 minutes. The soup should be quite thick but not so thick as to mound on a spoon. Stir in sherry and season with pepper sauce, salt and pepper. Serve tomato, onion, yogurt and cilantro at the table as garnishes.


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1 cup red kidney beans, soaked
1 onion, coarsely chopped
1 medium carrot, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chopped parsley (optional)
2 tablespoons olive oil
1 1/4 cups tomatoes, seeded, peeled, diced
1 cup tomato juice
1/2 vegetable bouillon cube
8 ounces uncooked elbow macaroni
1 tablespoon tomato paste
1 teaspoon mixed herbs
salt and pepper

Cook beans until tender. Cool in their cooking liquid. Lightly saute the onion, carrot, celery, parsley and garlic in the olive oil until softened and lightly browned. Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice, bouillon cube and macaroni. Bring to a boil and cook for 5 to 7 minutes. Stir carefully. Cover and let stand for a few minutes to allow the pasta to plump up. Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients and serve immediately. Can also add smoked sausage rounds.


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12 ounces fresh mild Italian sausage links, sliced 1/2 inch thick
1/4 cup water
1 medium onion, chopped
1 teaspoon bottled minced garlic
1 tablespoon cooking oil
2 15-ounce cans white kidney beans, rinsed and drained
2 14 ounce cans chicken broth
1 14-1/2 ounce can diced tomatoes with basil, oregano and garlic, undrained
4 cups coarsely chopped spinach
Ground pepper

Combine sliced sausage and water in a large skillet. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until sausage is no longer pink. Uncover and cook about 5 minutes more or until sausage is browned, stirring frequently. Remove sausage with a slotted spoon; set aside.

Meanwhile, cook onion and garlic in hot oil in a large saucepan about 5 minutes or until onion is tender. Stir in beans, broth, and undrained tomatoes. Cover and bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in cooked sausage and kale or spinach. Simmer, uncovered, about 3 minutes more or until spinach is tender. Season to taste with pepper. Makes 5 servings.


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3 tablespoons olive oil
1 cup minced red onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup tomato puree
2 cloves garlic, peeled
2 cups dried cannelloni beans, soaked and rinsed
8 cups water
2 bay leaves
1/2 cup olive oil
2 sprigs fresh rosemary, cut in half
2 cloves garlic, peeled
5 ounces small macaroni, cooked until tender -- rinse and drain
Loaf of crusty french bread

In a heavy bottom pan, over medium heat, add the oil. When the oil is hot, add the onions, carrot and celery. Season with salt and pepper. Saute for 2 minutes. Add the tomato and garlic. Continue to cook for 2 minutes.
Add the beans. Continue to cook for 1 minute. Stir in the water. Add the bay leaves and season with salt and pepper. Bring the liquid to a boil.

Reduce the heat to medium-low and continue to cook until the beans are tender, about 1 hour and 15 minutes to 1 1/2 hours. In a small saucepan, combine the remaining olive oil, rosemary and garlic. Bring to a simmer and cook until the garlic is golden, about 10 to 12 minutes. Remove from the heat and strain, discarding the rosemary and garlic.
Using a hand-held blender, puree half of the soup. Season with salt and pepper. Stir in the cooked pasta and continue to simmer for 15 minutes. Remove from the heat and ladle into individual bowls. Stir half of the oil into the soup.
Serve the remaining oil and bread on the side.
Yield: 6 servings


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meaty ham bone
leftover scraps of meat
1 16 ounces can pinto beans
1 16 ounces can black beans
1 16 ounces can black eyed peas
1 16 ounces can great northern white beans (or navy)
1 16 ounces can kidney beans
1 can Progresso lentil soup
6 quarts water
2 medium onions, coarse chopped
28 ounces crushed tomatoes
2 cloves garlic, minced
juice of 1 lemon
1 pinch ginger
2 stalks celery, split lengthwise
1/2 pound ditalini pasta (precooked)
salt and pepper to taste

You may use dried beans for this recipe, soaked in salted water in the refrigerator overnight, but canned beans work just as well, and there's less preparation time. Place ham bone, meat scraps, celery stalks, minced garlic, ginger, and chopped onions in a large stock pot (10 qt). Add approx. 6 quarts of water so the pot is about 3/4 full. Place lid on pot slightly off-center to allow steam to escape. Boil on medium-high heat for 3 hours, adding enough water every 1/2 hour to keep the pot at 3/4 full.

Remove ham bone and take off meat, cutting into small bits, discard fat. Remove meat scraps and cut into small bits, discard fat. Remove celery stalks and discard. Replace lean meat into soup pot. Drain water from all cans of beans and add to pot. Add lentil soup, crushed tomatoes, and lemon juice. Reduce heat to medium.

In a separate pot, boil the 1/2 lb of Ditalini pasta until just tender. Drain and add pasta to the soup pot. Continue to cook on medium heat for 1/2 hr. Add salt and pepper to taste, (we found none is usually needed). Reduce heat to simmer until ready to serve. Makes 15-20 servings. Soup may be frozen.


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3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 clove garlic, minced
1 15 ounces can butter beans, rinse and drain
1 15 ounces can black beans, rinse and drain
14 ounces beef broth
1 14 ounces can diced tomatoes, undrained
1 tablespoon fresh minced basil
2 tablespoons shredded Parmesan cheese

In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain.
Add beans, broth, tomatoes and basil. Cover and simmer for 10 minutes.
Sprinkle each serving with Parmesan cheese.


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1 pound raw pinto beans
1 gallon water
Salt, to taste
1/4 pound bacon, chopped
1 medium onion, diced
6 jalapeños, chopped (or to taste)
2 tomatoes, chopped
1/2 bunch cilantro

Wash beans and pick over to remove any foreign material. Place in a pot with water and bring to boil. Simmer 1 hour, then add salt.
Meanwhile, in separate large stockpot, cook bacon until crisp. Add
onion, jalapeños, tomatoes and cilantro; cook several minutes until onions and jalapeños are soft.
When beans have cooked 1 hour, add them to pot with vegetables. Reduce heat, cover, and simmer soup approximately 1 hour more, or until beans are tender.
Taste and add more salt as needed. Soup can be garnished with chopped cilantro if desired.

Makes about 15 servings

Source of Recipe: El Chaparral Restaurant


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5 Strips bacon
1 Onion, chopped
1 Carrot, diced
3 Ribs celery with leaves, chopped
3 tb Fresh parsley, minced
1 tb Fresh thyme, minced
1 sm Imported bay leaf
1/4 ts Dried rosemary
1/2 lb Split peas, picked over
1 t Worcestershire sauce
6 c Chicken broth
Salt
Freshly ground black pepper
1 tb Fresh chives, snipped, for garnish

Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color. Add the chopped onion and stir-cook for 1 minute. Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worcestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1 1/2 hours. (Can be prepared in advance up to this point.) For serving, season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives. Makes 4 generous servings.


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1 pound dry chick peas
10 cups water
3 bay leaves
2 medium onions, coarse chopped
8 cloves garlic, coarse chopped
1 chopped carrots
2 tablespoons dried parsley
2 teaspoons salt
1/2 cup dry sherry or dry white wine
fresh ground pepper to taste

Rinse and soak garbanzos at least 8 hrs. or overnight. Drain beans and cover with 10c. water; bring to boil. Add bay leaves, onion, garlic, carrot and parsley and reduce to simmer. Cover and cook 2-1/2 to 3 hrs, stirring occasionally. When beans are soft, puree half to 2/3 of the beans, and return puree to pot. Add additional water if soup is too thick.

Season with salt, pepper and sherry or wine; simmer over low heat another 20 min. before serving. Serves 7-10.


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2 1/2 c Dried black beans soaked overnight
1 lg Or 2 small ham hocks
3 To 3. 5 quarts water
3 tb Olive oil
2 To 3 large onions
4 Cloves garlic
3 sm Fresh green peppers (jalapenos if preferred)
8 Berries allspice coarsely crushed
2 ts Brown sugar (or 1 t of molasses)
3 tb Tomato paste
3/4 c Crème fraiche or sour cream
Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients.
In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add salt if necessary.
Remove the hock, and pick off any meat.
Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread.
If you are feeling lavish, a couple of spoons of dark rum added towards the end give a Bajan fillip.


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