Summer Corn Pasta

6 oz. bacon

1 - 2 cans white beans, drained

8 oz. rigatoni

1/2 onion, chopped

2 large carrots, grated

1 c. water

2 chicken bouillon cubes

2 tsp. lemon juice

1 medium zucchini

4 ears corn

2 1/2 c. half-an-half

2 tsp. flour

1/4 tsp. freshly ground black pepper

Cook pasta according to package directions until al dente. Drain and butter to prevent sticking.

Saute bacon until crisp. Remove from pan.

Without cleaning out the pan cook the onion and carrot in the bacon drippings.

Add 1 cup of water to the pan along with one of the chicken cubes and the lemon juice.

Cut the zucchini into quarters lenghtwise and the then slice 1/4 inch thick. Add to the pan with the carrots and onion. Cut the corn from the cob. Add the cobs to the simmering zucchini. When the zucchini is tender remove the cobs from the pan and add the corn, half-an-half, pepper, beans, and remaining chicken cube.

Combine the flour and enough water to form a thin pasta. Stir into the half-an-half and vegetables in the pan. Heat, stirring, until thick.

Add the pasta and bacon to the pan. Add more half-an-half as needed to thin out the sauce.

New Years Beans

It's considered good luck to eat black eyed peas on New Years Day, it's thought to bring prosperity. Cooked greens are supposed to as well. Maybe by saving you a bundle on your grocery bill?

Since both are traditional, and go great together, I serve cooked greens with these black eyed peas over rice on New Years Days. I like to round it out even farther with warm spiced apple sauce and cornbread.

1 can black eyed peas, undrained
4 strips bacon
1 medium onion, chopped
1 - 2 cloves garlic, minced
1/2 c. water
1/2 tsp. Penzys ham soup base
Dash Black pepper

Saute bacon until crisp. Remove the bacon from pan. Add the onion and saute in the bacon drippings until tender. Add the garlic and cook 30 seconds.

Add the beans with their liquid, water, and ham flavoring.

Simmer 10 minutes to blend the flavors. Check and adjust seasonings, adding more salt or pepper is needed. Serve with the crumbled bacon on top.

Spicy Bean & Bacon Dip

2 cans black beans, smashed
1/2 lb bacon
1 onion, chopped
4 - 5 cloves garlic, minced
1 c. water
1/2 vegetable bouillon cube
2 chipotle chilies, chopped fine, adobo sauce reserved
2 oz. Extra Sharp Cheddar Cheese, grated
1 oz. Bleu Cheese, crumbled

Saute bacon until crisp. Remove from pan and crumble, set aside. In the bacon drippings saute onion until tender. Add garlic and saute just until fragrant. Add the beans, water and bouillon cubes and simmer 10 - 20 minutes, until thick enough to dip into.

Add the chilies, 1 Tbsp of the reserved adobo sauce, cheddar, and bleu cheese. Stir to mix well, cover, removed from heat, and let sit for 5 minutes.

Uncover, stir to mix the melted cheese. Add the crumbled bacon and stir again.

Serve with corn chips

Roasted Vegetable Couscous

3 carrots
1 onion
1 small eggplant, purple skin sliced off
4 cloves garlic
1/2 butternut squash, peel sliced off
olive oil
salt

2 c. couscous
3 c. chicken broth (imitation or vegetable both work)
3 green onions, sliced
dash black pepper
1/4 tsp. thyme
1/4 tsp. rosemary
1 can garbanzo beans, drained

1 lb. bacon, cooked and crumbled (optional)

Cut all the vegetables into small pieces that are roughly the same size, about 1/2 in in diameter. Toss with olive oil and sprinkle with a little salt. Spread out on pans in a single layer. Roast at 425 until vegetables are tender, about 40 minutes.

When cooked boil together chicken broth, pepper, thyme, and rosemary. When boiling add the couscous, immediately remove from heat and cover tightly. Let sit for 5 minutes. Remove lid.

Combine roasted vegetables, couscous, garbanzo beans, and bacon. Toss to mix well.

Serve with a salad.

You can drastically change the dish my changing the spices. Try it with curry, Italian, Moroccan or southwestern spices too

Broccoli Quesadillas

8 flour tortillas

1 can small white beans, drained

4 oz. cheddar cheese

3/4 c. fresh broccoli, chopped pretty small
1 large carrot, grated
drizzle heavy cream
2 Tbsp. Freshly shaved parmesan cheese
1/4 - 1/2 tsp. granulated garlic
Salt to taste

Combine broccoli and carrots and about a tablespoon of water (just enough to steam it). Microwave until crisp tender. Drain and add the cream, parmesan cheese, garlic, and salt.

Layer in tortillas cheese, beans, and vegetable mix. Fold in half and cook in a little oil until crisp on both sides.

Bacon would be a tasty addition, just cook and crumble a few strips and add it to the filling with the cheese and vegetables before browning

Southwestern Omelet

For additional flavor saute 4 strips of bacon and add that in with the filling

6 eggs
1/4 milk
1 Tbsp flour
salt and pepper to taste

cheese

1/2 can black bean
1/2 small onion
2 cloves garlic, mashed and minced
2 - 3 green onion, sliced, green parts too
1/4 green bell pepper, chopped

Sour cream
Salsa

For the filling:
Saute onion and garlic in a splash of olive oil until tender. Add the green onion and bell pepper. Cook 30 seconds and remove from heat. Add the beans

Whisk together milk and flour. Beat in eggs and salt a pepper to taste. Pour 1/4 or the batter into the pan and cook, rotating the pan until eggs are set.

Remove the pan from the heat and sprinkle cheese down the middle and top with bean filling, Fold the sides over and remove from the pan. Top with sour cream and salsa.

Repeat with remaining eggs

Corn and Squash Soup

4 or 5 bacon strips, diced
1 medium onion, chopped
1 celery rib, chopped
1/4 red bell pepper, chopped
2 Tbsp flour
3 c. chicken broth
1 butternut squash
2 cans cream-style corn
2 c. half-and-half
1 Tbsp dried parsley
1 1/2 tsp. Lowrys seasoning salt
Dash Black Pepper
1 can white beans

Sour cream, optional


Cut the butternut squash in half vertically, scoop out seeds, and place cut side down on a microwave-safe plate. Microwave for 10-15 minutes or so until tender. Remove from the skin and mash one half of the squash. Cut the other into small cubes. Set aside.

Meanwhile in a large skillet, cook bacon over medium heat until crisp. Remove from pan reserving drippings. In the drippings, saute onion, celery, and pepper until tender. Whisk in flour until blended. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Reduce heat to medium. Stir in the mashed squash, cubed squash, corn, half-an-half, parsley, salt, pepper, beans, and bacon. Cook and stir until heated through. Garnish with sour cream if desired.

Potato Bites

12 small red potatoes, boil with skin on

1 small onion
3 Tbsp. butter
1 can white beans, drained and pureed
1/4 grated asiago cheese
Salt and pepper to taste

cheddar cheese

bacon crumbles, sour cream, chives, etc....

When the potatoes are cooled enough to handle slice into 1/4 in rounds. Saute onion in butter. Add beans and asiago cheese, salt and pepper to taste. Spread 1 tsp. of the bean mix on top of each potato round (more or less bean mix to taste). Top with cheddar cheese. Broil a few seconds until cheese is melted and starting to turn golden.

Top with bacon crumbles, sour cream, or whatever tastes good to you. Serve immediately.

Broccoli Pasta Salad

This dish is a combination of my favorite broccoli salad, leftover pasta, and of course beans. Just leave out the bacon for the vegetarian version

1 bunch broccoli florets, chopped pretty small
1/2 lb bacon, cooked until crisp and crumbled
1 small red onion, chopped
1 c. grated cheddar cheese
3 or 4 green onions, sliced
1 carrot, grated
2 - 3 c. small pasta
1 can black beans, drained and rinsed really well

3/4 c. mayonnaise
3 Tbsp. sugar
3 Tbsp. apple cider vinegar
1/4 c. sour cream

Cook pasta in boiling salt water until al dente. Add broccoli and cook 1 minute. Drain well and rinse with cold water.

Whisk together mayonnaise, sugar, and vinegar. When smooth whisk in sour cream. Salt to taste.

Toss pasta/broccoli mix with dressing and remaining ingredients except bacon. Cover and chill several hours. When ready to serve top with crumbled bacon and stir once to mix the bacon in slightly.

Cilantro Black Beans & Quinoa Pilaf

Fresh cilantro is the key to this dish. Red onions also add a great flavor but regular can be used. Vegetarian changes are at the bottom.

6 slices bacon
1/2 red onion
1 - 2 cloves garlic, minced
1 heaping Tbsp. flour
1 can black beans
1/2 c. water
1 chicken bouillon cube
1/2 c. fresh cilantro, removed from the stems and chopped
1 tbsp. parsley
1/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. Mortons Natures seasons
Dash Tabasco sauce

Saute bacon until crisp. Remove from pan and crumble. Set aside. Add the onion and garlic to the bacon pan and saute until onion is tender. Stir in the flour, cook, stirring, until starting to brown slightly.

Stir the beans with their liquid into the flour mixture along with the water, bouillon cube, half of the cilantro, parsley, chili, black pepper, nature seasons, and tabasco. Cook until thick and bubbly.

Remove from heat and stir in the remaining cilantro.

Top with crumbled bacon and serve over pilaf

Cilantro Pilaf
1/2 onion, coarsely chopped
1 clove garlic
olive oil
3 c. water
3 chicken bouillon cubes (or imitations chicken)
pinch thyme
1 1/2 c. quinoa (Rice can also be used)
1 handful cilantro, chopped
1 tsp. lemon juice

Saute onion and garlic in olive oil until tender. Add water, bouillon, thyme, and quinoa. Simmer over low heat until quinoa is tender. Remove from heat and stir in fresh chopped cilantro and lemon juice.


Vegetarian Version:
Skip the bacon and saute the onions and garlic in butter or olive oil.
Use vegetarian imitation chicken bouillon, vegetable bouillon, or just water.
Instead of mortons nature seasons use J&D Bacon Salt (vegetarian)

Hash

One of my favorite cooking blogs just featured a hash recipe. It inspired me to make some of my own, and by inspired I mean made me search for something to eat an egg over)

4 or 5 strips bacon
4 or 5 potatoes
1 large onion, chopped
2 handfuls frozen green beans (Or 1 can)
1 bottle small red beans or adzuki beans, drained
Butter (about 1/2 stick)or oil
Mortons Nature Seasons OR Salt and Pepper

Several Eggs

Fry bacon until crisp. Chop potatoes into small pieces, about 1/4 inch wide. Remove bacon from pan. Saute potatoes and onions in pan until potatoes are starting to get tender, dont let the pan get dry or the potatoes will stick, add butter or oil to grease pan. Let cook about 10 minutes more, only stirring three of four times to let potatoes crisp a bit. Chop the green beans into small pieces. Add to pan with 1/2 water, beans, and seasoning to taste. Simmer until liquid is absorbed.

Can serve as is or crack eggs on top and cover pan, when eggs are cooked to desired donenss remove from heat.

Sprinkle hash with reserved bacon

Fiesta Salad

You want to season the chicken enough to give it a good flavor but not so much that it overpowers the cilantro. Also note that southwestern seasoning is different than taco seasoning and the flavors are totally different

4 slices bacon
1 Chicken breast, boneless skinless cut into cubes
2 tsp. southwest seasoning
6 ears corn
3 or 4 cups boiling water
1/4 red onion, chopped
1 Anaheim pepper, chopped
1 can black beans, drained
1 bunch, cilantro, chopped
Salt to taste

Cook bacon until crisp. Remove from pan, reserve 2 Tbsp of the dripping. Sprinkle chicken with southwest seasoning. Cook in reserved bacon drippings until no longer pink. Chop into small pieces. Set aside. Cut corn from cob, place in a large colander, slowly pour boiling water over corn, you only want to blanch it, not cook it full. Toss with bacon, chicken, and remaining ingredients. Salt to taste.

Serve as a salad by itself, on a bed of lettuce, with corn chips, or wrapped up in tortillas.

Add a cup or two of cooked quinoa or rice to make an entree

Irish White Bean Soup

I found this gem of a recipe on a vegan blog. With minor changes here is my version and of course a link to the original
This is the picture from the original



She says "Add a smoky flavor by sprinkling on a little hickory salt or Liquid Smoke just before serving" My favorite J&D vegetarian bacon flavored sprinkle would be great here.

1 large onion, chopped
3 ribs celery, chopped
2 - 3 cloves garlic, minced
1/2 head cabbage, chopped
4 carrots, sliced
1 lb potatoes, cut in large dice
1 parsnip, sliced
1/3 cup pearled barley (optional or substitute with gluten-free grain)
1 bay leaf
1 tsp thyme
1/2 tsp caraway seeds
1/2 tsp rosemary, crushed
1/2 tsp freshly ground black pepper

6-8 c. broth (Vegetable, chicken, or some of both)
3 cups cooked great northern beans (2 cans, drained)
1 Tbsp chopped parsley
2 hands full of spinach, chopped fine (optional)
salt and pepper to taste

Crock Pot: Place the vegetables, seasonings, and barley into a large (at least 5 quart) slow cooker. Add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). Cover and cook on low heat for 7 hours. Add beans, parsley, spinach, and salt to taste. Check seasonings and add more herbs if necessary. Cover and cook for another hour.

Stovetop: Place vegetables, seasonings, barley, and broth into a large stockpot. Cover and simmer until vegetables are tender, about 45 minutes. Add remaining ingredients, check seasonings, and add more herbs if necessary. Simmer uncovered for at least 15 minutes before serving.

UPDATE on 12/01 - I only used one can of white beans and added 1/2 c. uncooked lentils in with the vegetables at the start of cooking

Southern Fried Rice

I know it says bacon, just read to the bottom for the vegetarian alterations.

6 slices bacon
1/2 medium onion, chopped
1 carrot, grated
1/2 c. peas
2 eggs, very lightly beaten
1 can red beans, drained and rinsed
4 c. cooked rice

Saute bacon in a large skillet until crisp. Remove bacon and reserve drippings. Saute onion in drippings until onion is almost tender, add carrots the last 30 seconds of onions. Add peas, beans, and rice. Toss to mix and heat rice. Push rice mixture to the sides creating a well in the middle. Add eggs, scramble until solid. When cooked, chop up fine. Mix with the rest of the rice mixture. Top with crumbled bacon and serve immediately.

Vegetarian version: Skip the bacon, saute in butter or olive oil. Season with JD Bacon Salt.

Economical Counter: (for 5, 1-1/2 cup servings)
Bacon (at 2.50 a lb) $0.85
Butter (2 Tablespoons) $0.16
Onion $0.25
1 carrot $0.18
1/2 c. peas $0.38
2 Eggs $0.17
1 can beans $0.78
4 cups rice (Uncle Bens) $1.78

Total $4.55
Per Serving Total: $0.91

Southern Corn Chowder

1 lb. bacon
1 large onion, chopped
10 ears fresh corn
2 (14 1/2 oz) cans chicken broth
2 large potatoes, cut into 1/2 inch cubes
2 large carrots, grated
1 can beans, drained and rinsed (Red or White both work great)
1/4 c. flour
1 1/2 c. milk
1 1/2 c. half-an-half
1 Tbsp. lemon juice
1/4 tsp hot sauce
2 tsp. salt
1/2 tsp. fresh ground black pepper

Saute bacon in a large soup pot until crisp. Remove bacon and set aside. Reserve the bacon drippings. Saute onion in 3 Tbsp. of the bacon drippings.
Cut kernels from cobs into a bowl and reserve. Add corn cobs, broth, potatoes, carrots, and beans to onions in soup pot.
Bring to a boil; reduce heat and simmer 10 minutes or until potatoes are tender. Remove cobs from soup
Whisk together 1/3 reserved bacon drippings and the flour. Cook in a skillet over medium heat, stirringly constantly, until browned.
Add milk and half-an-half to vegetable mixture. Stir in lemon juice, hot sauce, salt and pepper. Stir in flour mixture.
Cook, stirring often, over medium heat until thickened.
Stir in bacon and serve immediately

Southern Bean 'n Rice pot

This is tagged vegetarian for a reason. Read all the way to the bottom for the changes that remove animal products. The bacon salt is only vegetarian though so vegans cant add that flavor back in, if you know of any great vegan bacon flavorings let me know

4 slices bacon
2 Tbsp. butter
1/2 small onion, finely chopped
1 clove garlic, minced
1 1/2 c. frozen lima beans, thawed
1 can black eyed peas, drained
1. chicken both
1/2 c. half-an-half
2-3 c. cooked rice, cold is best
Salt an Pepper to taste

Cook bacon until crisp, remove from pan. Add butter to drippings, saute onion and garlic. Add lima beans, black eyed peas, and chicken both. Simmer until lima beans are very tender. Add rice and half-an-half. Simmer until everything is heated though and most of the liquid is absorbed. Season with salt and pepper to taste. Sprinkle crumbled bacon over the top.

For Vegetarians:
1) Omit the bacon (duh!)
2) Use 2 Tbsp olive oil for your cooking oil.
3) Use imitation chicken or vegetable broth.
4) Season with J D bacon salt

Pinto Beans with Sage

I found this recipe in my file folder, I thought it came from Martha Stewart but when I searched her web site it wasn't there so it might have been another magazine.

2 c. dried pinto beans
2 Tbsp. butter
2 Tbsp. olive oil
1 yellow onion, chopped
6 cloves garlic, minced
7 slices applewood smoked bacon, cut into 1/4 in pieces
4 1/2 c. chicken stock
8 fresh sage leaves, plus more coarsely chopped, for garnish
Salt and pepper to taste

Place beans in a large bowl, and cover with water by 2 inches. Loosely cover, and soak in the refrigerator overnight.

Preheat oven to 375. Drain beans. Melt butter with oil in a large saucepan over medium high heat. Reduce heat to medium, and add onion, garlic, and bacon. Cook, stirring occasionally, until bacon is crisp.

Stir in stock, beans and sage. Bring to a boil; cover, and transfer to the oven. Bake until beans are tender, about 1 hour and 45 minutes. Season with salt and pepper and sprinkle with additional sage.

Creamy Pumpkin Soup

1 medium onion, chopped
1 stalk celery, chopped fine
2 Tbsp butter
4 strips bacon
4 c. chicken broth (Or vegetable)
1 can pinto beans, rinsed and drained
2 medium sliced peeled potatoes
1 can (15 ounces) solid-pack pumpkin
2 c. heavy cream
1/2 tsp ground nutmeg
1/4 tsp. paprika
1/2 tsp salt
1/4 tsp pepper

Sour cream
Chopped fresh parsley

Fry bacon until crisp, crumble, and set aside, reserving 2 Tbsp of the bacon grease. In a large saucepan, saute onion and celery in bacon drippings and butter until both are tender. Add the broth, beans, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, paprika, salt and pepper; heat through.
Spoon soup into bowls; top each with a dollop of sour cream, a sprinkle of parsley and crumbled bacon.

Vegetarian version: Omit bacon (duh!) use butter to saute. Replace salt with 1 tsp. J&D's Bacon Salt

Variation: Reduce broth to 1 cup and cream to 1/2 cup. Toss with hot cooked pasta or cheese ravioli and top with crumbled bacon

White bean and bacon soup with escarole

(From Martha Stewart)







2 tablespoons extra-virgin olive oil
10 ounces applewood-smoked slab bacon, cut into 3/4-inch cubes
2 medium onions (about 6 ounces each), finely chopped
1 large shallot, finely chopped
1 garlic clove, minced
2 quarts chicken stock
1 pound dried white beans, soaked overnight, drained, and rinsed
3 large thyme sprigs
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground pepper
1 head escarole, cut crosswise into strips

1. Heat oil in a large, heavy saucepan over medium heat until hot but not smoking. Add bacon, and cook, stirring occasionally, until crisp, about 12 minutes. Using a slotted spoon, transfer to a plate.

2. Add onions and shallot to pan; cook, stirring occasionally, until onions are translucent and soft, about 8 minutes. Add garlic; cook 1 minute more.

3. Return bacon to pan. Stir in stock, beans, thyme, cayenne, and 1 teaspoon salt; season with pepper. Bring to a boil. Reduce heat; cover, and simmer 30 minutes. Uncover, and cook until beans are tender, about 1 1/2 hours more.

4. Stir in escarole. Cook 2 minutes. Season with salt and pepper.

Red Beans and Brown Rice

This is the recipe I always think of first when I think of bean recipes, so it is fitting that it should be my first post. It isn't just my favorite bean recipe though, it is one of my favorite dishes of all time, it's just that good. My mom used to make it when I was growing up, it has such a wonderful bacon flavor. That and that fact that it is a supper simple recipe makes it an instant staple.

I just discovered "My Legume Love Affair" being hosted at Briciole and will  be sharing this recipe with them and I couldn't be more excited.  

1 lb bacon (the original recipe called for 4 slices, I like more so I use more)
2 cans red beans
1 small onion, coarsely chopped
1 heaping tbsp. flour
1 tbsp. parsley, chopped ( I always end up using dried)
1/2 tsp. salt
1/4 tsp. chili powder
1 - 2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. Mortons Natures seasons
Dash Tabasco sauce
3 or 4 c. cooked brown rice

Cook bacon until nice and crispy and then remove from pan. Saute the onion in the bacon grease until nice and tender. Add the flour and cook until thickened. Combine the liquid from beans and enough water to make 2 cups, add that to the pan and whisk in. Cook until thick and bubbly. Add the beans and remaining ingredients and simmer 10 minutes. Top with reserved crumbled bacon and serve over brown rice.

Vegetarian changes: Skip the bacon, saute the onions in butter. Replace salt with JDs vegetarian bacon salt to taste. Continue with the rest of the recipe as shown above.