Granny's Navy Beans

Submitted by: MSCAT3851, popsted in Spark Recipes (Source)

Lots of fiber and low fat and low sodium. Serve over rice and with hot cornbread.

Minutes to Prepare: 5

Minutes to Cook: 90

Number of Servings: 10

Ingredients

GV Navy Beans, dry, 3.25 cup
Water, tap, 8 cup (8 fl oz)
Onions, raw, 1 cup, chopped
Wright's Hickory Smoked Sliced Bacon, 1 slice cut into small pieces

Directions

Place bacon pieces in large pot and fry until clear with edges brown, if you like. Add onion and saute until the onions are clear. Add beans and stir to coat them with oil from bacon. Add water and bring to a boil. Lower heat and simmer for about 1 to 1 1/2 hours until beans are tender. This makes about 10 servings - 1 cup each. You can add smoked sausage to the beans about a half hour before they are done.

Number of Servings: 10

Mom's Navy Beans

Submitted by: JKUSTY, posted in Spark Recipes (Source)

Number of Servings: 12

Ingredients

1 lb dried navy beans
2 tsp salt
1 c sugar
1/4 t. dry mustard
1 T cider vinegar

Directions

Soak dried beans overnight.

Boil beans for about 25 minutes, until tender. Save the water.

Put the beans in a crock pot, and cover 1/2 inch with the water they boiled in. Add all other ingredients.

Cook on High 5-6 hours or on Low 10-12 hours.

Number of Servings: 12
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Mediterranean Style Soybean Gratin

Posted in wheat-free-meat-free.blogspot.com/ (Sources)

Ingredients
1 cup dried soybeans (makes 2 cups cooked beans)

1 Tbsp. olive oil

1 large onion, peeled and chopped (everything gets a medium chop)
1 large carrot, peeled and chopped
2 ribs celery, chopped
3 cloves garlic, peeled and chopped
1/2 green pepper, seeded and chopped
1 (14.5 oz.) can diced tomatoes

8-10 mushrooms, sliced

1 tsp. dried thyme
1 tsp. dried rosemary, crumbled
Salt and pepper to taste

1 Tbsp. butter
1 Tbsp. olive oil
1/4 cup brown rice flour
1 cup fresh bread crumbs (I used 2 slices Rudi's Gluten Free Wheat Bread)
1/3 cup grated Parmesan cheese

2 Tbsp. chopped fresh parsley

Soak soybeans overnight in water to cover. Drain and place in a medium saucepan with fresh water to cover. Bring to a boil. Turn heat to simmer and cook, covered, until beans are tender, 45 minutes to an hour. Drain beans, but reserve bean liquid.

Heat 1 Tbsp. olive oil in frying pan. Add onions and cook until softened, about 5 minutes. Add in carrots, celery, garlic, and green pepper. Cook another 2-3 minutes, stirring. Add 1 cup reserved bean broth and simmer over low heat, until carrots are crisp-tender, about 5-7 minutes more.

Add tomatoes (and their juice)and simmer another 5 minutes. Then, using a slotted spoon, remove all the simmered vegetables to the bowl with the cooked soybeans and mix well. Pour pan juices into a large measuring cup and add in enough bean broth to measure 2 cups. Reserve.

Wipe frying pan with a cloth or paper towel to dry. Add sliced mushrooms to pan and saute over medium heat until browned, about 3-4 minutes, stirring frequently. Mix mushrooms in with beans and sauteed vegetables. Add thyme, rosemary and salt and pepper to taste.

Turn mixture into a 1-1/2 quart casserole dish.

Heat oven to 375 degrees F.

Heat butter and 1 Tbsp. olive oil in frying pan. Whisk in rice flour to make a roux. Slowly add in reserved pan juice/bean stock mixture, whisking constantly to keep lumps from forming. Add salt and pepper to taste. Simmer, stirring, until sauce thickens, about 4-5 minutes. Pour sauce over vegetables in casserole dish.

Blend bread crumbs and Parmesan. Sprinkle over bean casserole. Drizzle a little extra olive oil over the top and then pop in the oven and bake for 45 minutes, or until bubbly and crumb topping is lightly browned and CRISPY.

Garnish with chopped parsley.

Serves 6.

This is a great vegetarian main dish and the leftovers are wonderful heated up over cooked rice. We all really enjoyed this intensely flavorful dish.
I am sending this elegant soybean gratin over to My Legume Love Affair #32, which is hosted this month by Sandhya's Kitchen. This monthly event celebrates the diversity of legumes and was founded by Susan, The Well-Seasoned Cook. Check back with Sandhya after the Feb. 28 deadline and you'll be amazed at the number of blog entries for this deservedly popular foodie blog event.
For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Soybean Casserole

By Everblest, Added March 08, 2004 | Recipe #86124, posted in Food.com (Sources)

Total Time: 1 hrs 50 mins

Prep Time: 1 hrs 5 mins

Cook Time: 45 mins

Servings: 8

Ingredients

• 2 cups soybeans
• 1 medium onion
• 5 slices cooked and crumbled bacon
• 8 ounces feta cheese
• 1 1/2 cups cottage cheese
• 1 egg
• 1 bag frozen spinach

Directions:

1. Soak soybeans overnight in at least six cups of water.
2. Cook soybeans in new water until tender.
3. 3
   Thaw spinach in a bowl in the microwave.
4. 4
   Saute onion (You could add one green pepper if you like.) Mix soybeans, crumbled bacon bits, onions and spinach together and spread in a large casserole dish.
5. In a separate bowl, mix crumbled feta cheese, cottage cheese, and one egg.
6. Spread cheese mixture over soybeans.
7. Bake in 350 degree F oven 45 minutes until topping is brown and casserole is heated through.
8. Variations: Use fresh spinach or broccoli or frozen broccoli.
9. Note: You may need two eggs for binding the cheese to soybeans if feta is particularly dry.
10. Sometimes I dust the top with a bit of paprika for color not for taste.
11. You can use more or less bacon.
12. It is just a teaser to get them to try it.
13. I've made it without the bacon for a vegetarian friend of mine and she loved it.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Soyabean Milk Drink

By Kim Ong, Added January 09, 2002 | Recipe #17063, posred in Food.com (Sources)

Total Time: 22 mins

Prep Time: 7 mins

Cook Time: 15 mins

Ingredients

• 100 g soybeans, soaked overnight
• 25 g sugar
• 600 ml water
• 1 screwpine leaves, washed and tied into a knot

Directions:

1. Blend soya beans in an electric food blender with a little water.
2. Mix with the rest of the water.
3. Strain mixture through the muslin cloth.
4. Boil the soyabean milk with sugar and the pandan leak for 10 to 15 min over low heat.
5. Serve cold.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Tangy Tomatoey Soybeans

By Ann, Added January 17, 2002 | Recipe #17269, posted in Food.com (Sources)

Total Time: 45 mins

Prep Time: 5 mins

Cook Time: 40 mins

Ingredients

• 125 g soybeans, soaked overnight
• 2 cups water
• 2 teaspoons vegetable oil
• 3/4 medium onion, chopped
• 2 tablespoons tomato paste
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon red chili powder
• 1/4 teaspoon garam masala powder (optional)
• 2 tablespoons cilantro leaves, chopped
• salt

Directions:

1. Bring a pot of water (2 cups) to a boil, lower flame, add salt to taste (around 1/4 tsp), and cook the pre-soaked soy beans for about 30 minutes, or until cooked.
2. Drain.
3. While the beans are cooking, heat oil in a saucepan on a medium-high flame and add the mustard seeds.
4. When they start sputtering, add the chopped onions and sauté until they turn brown.
5. Now add the tomato paste, red chili powder, garam masala powder, and sauté for about 5 minutes.
6. Add the cooked soy beans to the saucepan, mix well and sauté for another 5 minutes.
7. Remove from flame, garnish with chopped cilantro and serve hot!

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Macro Millet

Recipe submitted by chankybobo, 08/16/11, posted in Webveg.com (Source)


Ingredients (use vegan versions)
2 cups water or vegetable broth
1 tablespoon shoyu or tamari
1 teaspoon toasted sesame oil
1 cup dry millet
1 large carrot, diced
1/2 medium red onion, minced
1 cup cooked adzuki beans, optional

Directions:

1. Put the water or broth and shoyu in a sauce pan and begin to bring to a boil. Meanwhile, place the oil, dry millet, carrots, and onions in a large skillet (preferably cast iron) over medium heat.

2. Toast the millet, stirring frequently until they turn a shade darker, and begin to smell nutty but not burnt (about 5 minutes).

3. When the grain is toasted, transfer into the boiling water, stir gently, and add the beans, if using.

4. Lower heat to a simmer and cook gently, covered, for 25-30 minutes until the grains are tender, and the liquid is absorbed. Fluff with a fork before serving.

Source of recipe: I wrote this recipe.

Makes: 4 servings, Preparation time: 5 minutes, Cooking time: 30 min

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html