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
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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 Continue reading “BAKED BEAN BEER 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 Continue reading “TOMATO CARROT HERB SOUP for restaurants”
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
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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
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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
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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
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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
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