PICKLE POT BEANS

PICKLE POT BEANS Beans, sweet pickles, Black & Tan beer, prunes, fresh ginger and soy bacon combined with smoky paprika, coriander, garlic, mustard and extra virgin olive oil. Beautiful achievements of flavors and textures! Rich in all ways! Served with fresh cilantro sprigs! Makes about 15 cups 117 oz. can Bush's Bean Pot Vegetarian 1-1/2 … Continue reading PICKLE POT BEANS

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BAKED BEAN BEER SOUP for restaurants

BAKED BEAN BEER SOUP  Canned brown sugar baked beans combined with sauteed pineapple, onion and mushrooms. Flavored with beer, white wine and sage.  Made creamy with a Tofutti Better Than Cream Cheese and fresh orange blend!  Makes 19 cups 1/4 c. extra virgin olive oil 5-6 sm. yellow onions; cut ends off, peel, cut from top … Continue reading BAKED BEAN BEER SOUP for restaurants

TOMATO CARROT HERB SOUP for restaurants

TOMATO CARROT HERB SOUP for restaurants Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic,  basil, coriander and mint. Served with a lemon slice float! Makes 37 cups 6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureed … Continue reading TOMATO CARROT HERB SOUP for restaurants

BAKED BEAN BLACK BEAN STEW

BAKED BEAN BLACK BEAN STEW Caramelized sweet onion and green pepper with baked beans, black beans, stewed tomatoes and sweet corn. Seasoned with garlic, lemon and thyme! Makes 12 cups 1/4 c. margarine 2 T. corn oil 1 jumbo sweet onion, peeled and cut into 1/2 inch squares 3 med. green peppers, cored and cut … Continue reading BAKED BEAN BLACK BEAN STEW

WHOLE GRAIN MUSTARD BAKED BEANS

WHOLE GRAIN MUSTARD BAKED BEANS with sauteed onion and chunky salsa. Seasoned with fresh rosemary and just a bit of cinnamon and allspice! Makes 5 cups 2 T. margarine 2-3 sm. yellow onions; cut ends off, cut in half from end to end, then cut crosswise into 1/2 inch wide segments salt and freshly ground … Continue reading WHOLE GRAIN MUSTARD BAKED BEANS

SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS

SHARON'S FAT-FREE STOVE-TOP BEANS AND FRANKS Animal-free hot dog slices sauteed with charred onion, then cooked in a Balsamic, brown sugar and garlic marinade. Mixed with canned baked beans, pinto beans and soy bacon bits. Nobody would notice the absence of fat. Rich and delicious! Makes 5-1/2 cups 2 c. lg. diced yellow onion, 3/4-1 … Continue reading SHARON’S FAT-FREE STOVE-TOP BEANS AND FRANKS

ROSEMARY BAKED BEANS AND GREEN BEANS

ROSEMARY BAKED BEANS AND GREEN BEANS Simmered in a sweet tomato and green chili sauce with fresh rosemary, garlic, coriander and mustard! Serves 6-8 as a main dish, and more as a dish that accompanies other main dishes 2 T. extra virgin olive oil 2 T. margarine 28 oz. can Vegetarian Beans (I used Hanover … Continue reading ROSEMARY BAKED BEANS AND GREEN BEANS

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS

BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish! Makes 10 cups 14 oz. pkg. frozen baby lima beans, boiled in water till plump and soft; drain … Continue reading BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS