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Rice with Black Beans - Recipe

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1 md Onion, chopped

2 Cloves garlic

1 cn (14.5 oz.) stewed tomatoes

1 cn (15 oz.) black beans, rinsed

And drained 2/3 c Water

1/2 ts Oregano

1 1/2 c Minute Brown Rice

Saute onions and garlic in a small amount of liquid (the original recipe called for oil, but I just used a little water) until tender.
Stir in tomatoes, beans, water, and oregano.
Bring to a boil.
Stir in rice.
Return to boil.
Reduce heat, cover, and simmer for 5 minutes.
Remove from heat.
Let stand 5 mintes.
That’s it! ENJOY!! :) From: Michele Fatfree Digest [Volume 9 Issue 15] July 6, 1994 Formatted by Sue Smith, S.Smith34,

using MMCONV

Sherry’s Soup - recipe

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7 cups water 1 tblsp thyme soy sauce to taste 1 can 16 oz tomato sauce 1 can 16 oz diced tomatoes 1-1/2 tablespoons barley salt and pepper to taste 7-8 med potatoes, peeled and cut into 1″ cubes 1 lb ground meat 3-4 carrots, cut in half and in strips 1 stalk of celery chopped 1/2 medium onion in big pieces(so people can fish them out) 2 Italian squash unpeeled and cut in slices 1 bell pepper cut up can of green beans and/or corn as desired Brown meat with salt and pepper to taste.
Start heating water, add potato, thyme, tomato sauce and diced tomatoes.
Drain meat of fat and add to pot.

Add barley and bring to boil.
then throw everything else in and cook until potatoes are tender.

Taste for seasoning as you go.
Keeps well and tastes better the next day.

Refries & Cheese Bread - recipe

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-BARB DAY GWHP32A 2/3 pk Yeast

3/16 ts Ginger

3/16 ts Sugar

2 c Better for Bread flour

1/3 c Wheat flourRefries & Cheese Bread

1 1/3 tb Gluten

2/3 ts Chili powder

2/3 ts Salt

1/3 ts Garlic salt

2/3 c Refried beans;canned

2 2/3 oz Kraft “Mild Mexican”

Cheez Whiz 13/16 c Very warm water

Add all ingredients into the pan in the order listed Select white bread andpush “Start” This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla - and leftover slices are great for sandwiches.
Shared by Barb Day

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