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Old 09-29-2005, 01:06 AM   #11
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This recipe is usually served as one of the first courses of a Basque meal. Serve with pork, beef, or lamb. Kitchenelf had some great advice for soaking beans.

Basque Red Beans

1 pound (2 cups) dried small red beans (soaked)
1 leek (11/2 in. wide, 8 oz.)
1 tablespoon paprika
1 tablespoon olive oil
1 onion (1/2 lb.), peeled and chopped
1/2 pound firm chorizo sausage, cut into 1/4-inch-thick slices
1 can (8 oz.) tomato sauce
1 tablespoon instant beef bouillon or 3 cubes
Salt



1. Sort beans and discard debris; rinse and drain beans.

2. Trim and discard root end, coarse outer layer, and tough dark green tops from leek. Split leek in half lengthwise and rinse well under running water; thinly slice.

3. In a 5- to 6-quart pan over medium-low heat, stir paprika in oil for 1 minute. Add leek, onion, chorizo, beans, and 61/2 cups water; cover and bring to a boil over high heat. Reduce heat and simmer for 1 hour.

4. Add tomato sauce and beef bouillon. Cover and simmer, stirring occasionally, until beans are tender to bite, 1 to 11/2 hours longer. Add a little more water if beans begin to stick or get thicker than you like. Add salt to taste.
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Old 09-29-2005, 12:00 PM   #12
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Hi Lovefood, a big welcome to DC

Chilled Green Bean and Red Potato Salad

1 pound green beans, snipped
2 pounds red potatoes, halved
1 cup
red bell pepper, diced
1/2 cup red onion, minced
2 teaspoons
garlic, minced
3 tablespoons
dill (optional)
1 teaspoon
sugar
1 tablespoon
Dijon mustard
4 tablespoons
Balsamic vinegar
1/2 cup
salad oil
salt and pepper to taste


Preparation

Cook green beans in boiling, salted water until tender-crisp, approximately 5 minutes.
Drain and cool with cold water. Cook potatoes until fork tender.
Cool and place in bowl with beans and peppers. Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour.

Makes 8-10 servings
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Old 09-29-2005, 03:47 PM   #13
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15 bean soup, it's great and easy to make. You can get the pk of beans at your grocery store and follow directions on package.
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Old 09-29-2005, 07:47 PM   #14
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(moved to the: Pasta, Rice, Beans, Grains... forum)
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Old 10-01-2005, 12:46 AM   #15
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Tangy Vegetarian black-eyed pea salad

1 15 oz can black-eyed peas, drained, and well rinsed
1 cup diced fresh pineapple
2 roasted red bell peppers (from a jar, or otherwise)
1/3 cup celery, finely diced
1/4 small red onion, finely diced
1/4 cup cilantro, minced
1 jalapeno chili, seeded and finely diced (optional)

2 T country-style dijon mustard
1 T cider vinegar

Mix first 7 ingredients together in a bowl. Mix mustard and vinegar together with a fork and add to bowl. Season to taste with salt and pepper. Serve cold.
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