Recipes

Curried Lentil Mix

• 1 package Curried Lentil Mix 2 onion, chopped
• 2 fresh tomatoes or 1 C canned tomatoes
• 1 T vegetable oil
• 1 bay leaf
• 1 clove
• 1 spice packet (included)
• 1 T salt

In a blender puree the tomatoes and onions.

In a medium saucepan sauté the clove and bay leaf in oil until he clove explodes and the bay leaf browns.

Remove clove and bay leaf from oil and discard. Add the puree mix, spice packet contents and salt to oil.

Sauté briefly, cover with water and cook on medium heat for about 30 minutes. Add lentils and 3 cups of water.

Cook on medium-low heat until a thick consistency is reached, approximately 30 minutes.

Optional: Can be served over rice.

6 Bean Organic Soup

• 1 package 6 Bean Organic Soup Mix
• 7 cups water
• 1 clove garlic, minced
• 1 28 oz. can crushed tomatoes with puree
• spice packet (included)
• salt and pepper to taste
• optional: vegetables of your choice

Remove the spice packet. Wash and rinse beans. Drain and rinse.

Assemble all ingredients except tomatoes in a 4-quart container with enough water to cover beans.

Bring to a boil, cover then simmer gently 3 ½ to 4 ½ hours until beans are tender.

Add tomatoes during the last hour of cooking.

Add water as needed so that beans are well covered. (Cooking time will vary with altitude).

Crock pot method: Set temperature at low and cook for at least 10 hours. May also combine high and low cooking times. 8 hours overnight on low, followed by 1-2 hours on high.

Rita's Ragin' Cajun Bean

• 1 Package Rita’s Ragin Cajun Bean Soup
• 7 Cups water (for a more intense taste use Vegetable broth or low sodium chicken broth)
• 1 clove garlic minced
• 1 28 oz. Can diced tomatoes
• Salt & pepper to taste
• Spice packets (included)
• Dehydrated vegetables (included)
• Optional ingredients: Add 1 bay leaf, 1 cup each chopped and Sautéed onion, celery and green pepper.
• For a more authentic Cajun Taste add 8 or more ounces of spicy andouille sausage.

Rinse and drain beans. Assemble all ingredients except tomatoes in a 4-quart container with enough water to cover beans.

Bring to a boil, cover then simmer gently 3 ½ to 4 ½ hours until beans are tender.

Add tomatoes during last hour of cooking. Add water as needed So that beans are well covered. (Cooking time will vary with Altitude).

Crock pot method: Set temperature at low and cook for at least 10 hours. May also combine high and low cooking times 8 hours overnight on low followed by 1-2 hours on high. Add tomatoes and any optional ingredients the last hour of Cooking.

Old Fashioned Chili Mix

• 1 package Old Fashioned Chili Mix
• 1 28 oz. can diced tomatoes
• 2 green peppers, chopped
• 1½ T olive oil
• 1 large onion chopped
• 2 cloves garlic
• spice packet (included)
• optional: ½ C chopped fresh parsley, 1 ½ lb. ground beef, ½ C crushed red pepper (for spicier chili)
• note: tomatoes will retard the cooking of the beans.

Remove spice packet, rinse and soak beans overnight, or microwave, soaking beans in a covered dish at 100% power for 15 minutes. Rinse and drain beans.

In a 4-quart pot, add enough fresh water to cover beans, bring to a boil, and then simmer covered 1 to 1 ½ hours until beans are tender. Drain beans.

In the oil, sauté peppers and onions with the garlic, parsley and spice packet. Add beef and brown.

Combine with rest of ingredients in a large skillet and simmer covered for 1 hour, then uncovered for another 30 minutes. Skim fat from top.

Alternate Preparation: Follow the recipe exactly as on the directions, but while the beans are soaking, mince three cloves of garlic and one medium chopped onion; sauté until translucent in two Tbsp of olive oil. Add two pounds of browned lean ground beef and brown.  Add one large 32 oz. can of whole tomatoes or diced tomatoes (your preference). Add seasoning pack and Tabasco to taste.  Now here’s the secret! Add one, 18-ounce jar of peanut butter and four to five Tbsps of Cocoa. The additions will give you a nutty smooth rich flavor. Serve with shredded cheddar and sour cream or whatever your favorite Chili additive may be.

Max's Tuscan

• 6 C water
• 1 ½ chopped onion
• 5 cloves minced garlic
• 1 bay leaf
• 1 tsp kosher salt
• 2 tsp olive oil
• 2 tsp parley
• Juice of 1 lemon
• Fresh ground pepper

Combine white beans & carrots with water, onions and spice pack, bring to boil.

Boil 3 min., then cover and turn off heat-allow to rest one hr.

Add ½ minced garlic and bay leaf and bring to boil again, reduce heat and simmer covered for ½ hr.

Add salt and rest of garlic and simmer for 1 hr or until beans are tender (you may have to add more liquid).

When the beans are tender, drain over a bowl or pot, saving liquid.

Discard bay leaf and begin to puree beans (in batches) in a blender or food processor using broth as necessary.

Combine puree beans to reserve cooking liquid and simmer, taste and adjust w/ salt and pepper (using additional cooking liquid or water as needed if too thick).

Add sun dried tomatoes (2nd packet). Whisk together olive oil and lemon juice, drizzle over soup. Garnish finished soup w/ parsley and serve.

June's Spicy Split Pea Soup

• 1 package June’s Spicy Split Pea Soup
• 4 C chicken broth (or bouillon)
• 4 C water
• 2 T butter or margarine
• ½ C chopped onions
• salt to taste

Rinse peas. Add peas. Add peas to chicken broth and water. Simmer 1 hour.

Sauté onions in butter until clear. Add spice packet to onions and stir into soup. Simmer 20 minutes more.

Alternate Preparation: Follow recipe as is, but when you sauté onions add about three Tbsps of ginger root or one medium root peeled and minced. Add two packages of pancetta ham diced, (Pancetta ham gives a rich bacon flavor, but ham or a ham hock can be used) Add the remaining ingredients and along with one peeled and diced apple and one cup of diced dried apricots.  Finish cooking and serve.

Hot 3 Bean Chili Mix

• 1 package 3-Bean Chili Soup Mix
• 6 cups water
• 1 clove garlic, minced
• 1 onion & green pepper, chopped
• 1-32 ox. can diced tomatoes
• salt and pepper to taste
• spice packet (included)

Remove spice packet, rinse and soak beans overnight, or microwave, soaking beans in a covered dish at 100% power for 15 minutes. Rinse and drain beans.

Assemble all ingredients, except tomatoes, in pot on stove and bring to a boil.

Sauté onion, garlic, green pepper, and optional beef or turkey. Drain off grease. Add to bean mixture. Turn heat down.

Cover and simmer gently 3 ½ to 4 ½ hours or until beans are tender.

Add water as needed so that beans are well covered. Add tomatoes during last hour of cooking.

Crock pot method: Remove spice packet, rinse and soak beans overnight, or microwave, soaking beans in a covered dish at 100% power for 15 minutes. Drain. Sauté onion, garlic, green pepper, and optional beef or turkey. Drain off grease. Add to beans in the crock-pot, cover, set temperature at low and let cook for at least 10 hours. Add tomatoes during last hour of cooking. If you have less time, cook the mixture 5 or more hours on high. May also combine high and low cooking times. 8 hours overnight on low, then finish with 1-2 hours on high.

Pressure cooker: Assemble all ingredients, except tomatoes and spices in pressure cooker. Follow directions for pressure cooker to bring temperature to appropriate level. Cook on high pressure for 45 minutes. Follow directions for pressure cooker to depressurize. Check bean tenderness; cook longer under pressure if necessary. Add tomatoes and heat thoroughly.

Alternate Preparation: Follow the recipe exactly as on the directions, but while the beans are soaking, mince three cloves of garlic and one medium chopped onion; sauté until translucent in two Tbsp of olive oil. Add two pounds of browned lean ground beef and brown.  Add one large 32 oz. can of whole tomatoes or diced tomatoes (your preference). Add seasoning pack and Tabasco to taste.  Now here’s the secret! Add one, 18-ounce jar of peanut butter and four to five Tbsps of Cocoa. The additions will give you a nutty smooth rich flavor. Serve with shredded cheddar and sour cream or whatever your favorite Chili additive may be.

Golisano's Bountiful Bean Soup

• 6 Cups water (for a more intense flavor use low sodium chicken or vegetable broth)
• 1 T. olive oil
• 1 Onion Chopped
• 1 Stalk celery
• 1 Carrot peeled and chopped
• 2-3 cloves garlic, minced
• 2 bay leaves
• 1 t. salt
• Optional Ingredients: 1 14.5 oz can diced tomatoes, drained (if using, add during last hour of simmering)
• Optional Garnishes: Sliced scallions, fresh squeezed limejuice, sour cream or yogurt, hot sauce, chopped cilantro, diced red onion, fresh tomatoes.

Sauté onion, celery. Carrot and garlic in olive oil, over medium-low heat, for about 5 minutes, until slightly softened. Add contents of small spice and bay leaves, stir for 1 minute.

Add beans, water (or broth) contents of larger spice packet and salt. Cover and bring to a boil.

Reduce heat to low and simmer, covered for about 3 hours, stirring occasionally. Add more liquid if necessary.

Remove bay leaves and adjust seasoning with slat & pepper to taste.

Elois' Black Bean Dip

• 1 Golisano’s Bountiful Black Bean Soup prepared per recipe
• ½ C Sour Cream
• ½ C Chopped Pimentos
• ¼ C Mayonnaise
• ¼ C Chunky Salsa (mild, medium, or hot)
• ½ C scallions, chopped

Drain liquid off soup mixture and mash beans to smooth consistency (use fork, whip or food processor).

Blend all ingredients together. Chill and serve with tortilla chips.