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1 cup rice
1/2 tsp salt (optional)
1 Tbsp margarine (optional)
water or bouillon broth
- Combine rice, salt, margarine, and 2 cups water or bouillon broth in 2-quart saucepan with tight-fitting lid.
- Bring to a vigorous boil; turn heat to low.
- Cook white rice for 20 minutes or brown rice for 45 minutes.
- Remove from heat; let stand covered, 10 minutes.
Refrigerate cooked rice up to 5 days. Freeze up to 6 months. Makes about 3 cups.
1 part dry beans
3 parts water
- Soak dry beans in water for 6 hours or overnight. Drain and rinse soaked beans.
- Put soaked, drained and rinsed beans in a pot and add water to cover beans. Bring to a boil and simmer for about 2 hours or until beans have reached desired tenderness. (Or cook in a crock pot on high for 6-8 hours).
- Drain and rinse beans again, then proceed with recipe.
Equivalences:
3/4 cup dry beans = 15 ounce can of pre-cooked beans
2 cups dry beans = 1 pound of dry beans
Notes:
Peas and lentils do not need to be soaked before cooking.
Refrigerate cooked beans up to 5 days or freeze up to 6 months.
1 cup ham or bacon pieces
4 green onions, sliced
2 Tbsp vegetable oil
1 cup frozen peas and carrots, cooked
3 eggs scrambled and broken up
3 cups cooked rice
3 Tbsp soy sauce
- In a large skillet or wok, sauté ham and onion in oil.
- Add remaining ingredients and cook to warm through.
2 cups beef bouillon broth
1 cup rice
1/4 cup tomato sauce
1 tsp chili powder
1 tsp cumin powder
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp salt
- Combine all ingredients in a medium saucepan. Bring to a rapid boil.
- Reduce heat and simmer for 25 minutes for white rice or 50 minutes for brown rice.
1 pound hamburger
1/2 onion, diced
2 cans (15 ounce) kidney beans, drained and rinsed
1 can ( 15 ounce) diced tomatoes
2 cans (8 ounce) tomato sauce
1 Tbsp chili powder
1 Tbsp Worcestershire
1/2 tsp salt
1/8 tsp pepper
- Brown hamburger and onion together in large pot.
- Stir in remaining ingredients.
- Heat to a boil and simmer on low until ready to serve.
2 Tbsp vegetable oil
1/2 onion, chopped
1/2 stalk celery, chopped
2 (15 ounce) cans black beans, drained and rinsed
2 cups chicken bouillon broth
1/4 tsp salt
pepper
- In a 2 quart saucepan, sauté onion and celery in oil.
- Add remaining ingredients and puree all in blender. Return soup to pot.
- Bring soup
to a boil, stirring frequently. Simmer on low until ready to serve.
Garnish with chopped egg, onion, bacon, cheese, etc. if desired.
2 cups dry split peas
8 cups water
1 cup chopped onion
1 cup chopped ham pieces or meaty ham bone
1 tsp salt
1/4 tsp pepper
- Combine all ingredients in a large soup pot.
- Bring to a boil. Reduce heat and simmer for 2 hours.
- For a thicker soup, mix 2 T cornstarch with 1/4 cup cold water, and stir into soup.
1 (15 ounce) can navy beans
1 (15 ounce) can small red beans
1 (15 ounce) can pinto beans
1/2 pound bacon, fried and crumbled
1/2 onion, minced
1 cup BBQ sauce
1/2 cup ketchup
2 Tbsp brown sugar
1 Tbsp vinegar
1/4 tsp mustard powder
- Drain and rinse beans. Put in 2 quart baking dish.
- Stir in remaining ingredients and mix well with a large spoon.
- Cover and bake at 350 F for 1 hour.
1 (16 ounce) can refried beans
1 (12 ounce) package Better Than Sour Cream
1 (6 ounce) can sliced olives
2 avocados, peeled & diced
1 medium tomato, chopped
4 green onions, sliced
- In a 8-inch square dish, layer ingredients in order given.
- Cover and chill until ready to serve.
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