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Chunky, Hearty Beef & Bean Stew
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1/4 cup dried navy beans
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1/4 cup dried black beans
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1/2 lb. sirloin steak strips
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1 rib celery, diced
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1 medium onion, chopped
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2 medium carrot, sliced
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1 bay leaf
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1 T fresh parsley, minced
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1/2 t cayenne pepper
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2 cups beef broth
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1 cup milk
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1 T olive oil
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3 T fresh parsley, chopped
1 Place all beans in water and soak over night. Drain
and rinse.
2 In a non stick pan, saute sirloin strips in olive oil.
3 Add all ingredients to the Bean Pot except for the
milk and parsley.
4 Cover and cook on low temperature for 5 hours or
until beans are tender.
5 Add milk. Cover and increase Temperature to
medium-high for the last ten minutes,
6
Serve over egg noodles and top with Chopped parsley.
SOME RECIPES TO TRY
Classic Sweet Bean Bake
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3/4 lb dried navy beans
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1/4 lb of thick hickory smoked bacon
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1 t salt
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1/4 t cayenne pepper
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6 T brown sugar
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1/2 cup molasses
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1 t dry mustard
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1/2 t baking soda
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1 medium onion, chopped small
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3 1/2 cups water
1 Place dried beans in bowl and cover with 2 1/2 cup
water over night and soak. Drain and rinse the next
day
2 Take one quart of water and simmer bacon in the
water for ten minutes
3 Drain, do not reuse water from the bacon
4 Combine all ingredients in Bean Pot
5 Cook on cook on high temperature for one hour,
then turn to medium temperature for
approximately 5 hours or until beans are tender.
Barbecque Lima Beans
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1 cup of dried lima beans
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1 medium size onion, chopped
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1/4 t salt
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1 T apple cider vinegar
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2 T molasses
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3 T brown sugar
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10 drops of Tobasco sauce
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1/4 cup of hot salsa
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1 cup water
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1 cup chicken broth
1 Place lima beans in bowl and cover with water.
Soak overnight.
2 Combine all ingredients in Bean Pot.
3 Cook on low temperature for 5 hours.
Mediterranean Tomatoes, Eggplant & Beans
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1 small eggplant, cubed
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1/2 green pepper, chopped
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1/2 red pepper, chopped
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1/2 cup mushrooms
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12 oz garbanzos beans
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14 1/2 oz can crushed tomatoes
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1/3 cup parsley minced
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2 cloves garlic
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1 small red onion, minced
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1 t rosemary
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2 T Olive oil
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1/2 t cayenne pepper
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1/2 cup Kalamata olives sliced
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1 cup Vegetable broth
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rice
1
In a nonstick skillet, saute onions, garlic, mushrooms and
eggplant in olive oil over medium heat for 5 minutes.
2 Place in Bean Pot.
3 Add garbanzos, red and green peppers, tomatoes,
pepper, crushed tomatoes and vegetable broth.
4
Cover and cook on medium Temperature for 3 hours.
5 Serve over rice and sprinkle with Kalamata slices
olives and fresh parsley.