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| | From: ANNIE24447 (Original Message) | Sent: 3/21/2006 2:57 AM |
20-Minute Cowboy Beans A great addition to any barbecue. Prep: 10 minutes Cook: 20 minutes Servings: Serves 6 4 slices bacon 1 cup onion, finely chopped 1/2 cup green bell pepper, finely chopped 1 clove garlic, crushed 1 can (15 to 16 oz.) kidney beans, rinsed, drained 1 can (15 to 16 oz.) pinto beans, rinsed, drained 3/4 cup barbecue sauce 1 Tbsp. packed brown sugar In large skillet, cook bacon over low heat until crisp, turning occasionally. Remove from skillet; drain on paper towels. Remove all but 2 Tbsp. drippings from skillet. Add onion, bell pepper and garlic; cook and stir over medium heat 3 to 5 minutes or until tender. Stir in remaining ingredients. Crumble bacon; return to skillet. Cover; cook 5 minutes or until heated through, stirring occasionally. |
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White Bean, Spinach, and Barley Stew "This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread." Original recipe yield: 6 servings. Prep Time:15 Minutes Cook Time:1 Hour Ready In:1 Hour 15 Minutes Servings:6 . INGREDIENTS: 1 cup uncooked pearl barley 3 cups water 1 teaspoon olive oil 1 cup chopped yellow onion 2 cloves garlic, minced 1/2 teaspoon dried rosemary 3/4 cup small fresh mushrooms 1 cup chopped yellow bell pepper 2 tablespoons white wine 1 (15.5 ounce) can white beans, drained and rinsed 1 (14.5 ounce) can Italian-style diced tomatoes, drained 2 cups fresh spinach 1 pinch red pepper flakes DIRECTIONS: Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper , and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
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