Download e-book for iPad: Heirloom Beans: Great Recipes for Dips and Spreads, Soups by Vanessa Barrington, Steve Sando

By Vanessa Barrington, Steve Sando

ISBN-10: 0811860698

ISBN-13: 9780811860697

Who could have suggestion an easy bean may well achieve this a lot? Heirloom bean professional Steve Sando presents descriptions of the various types now to be had, from Scarlet Runners to the noticed Eye of the Tiger beans. approximately ninety recipes within the booklet will attract readers to cook dinner up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up images of the beans cause them to effortless to spot. filled with protein, fiber, and supplements, those little treasures are the precise addition to any meal.

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Additional info for Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo

Example text

Add the onions, celery, and fennel and cook uncovered for 5 minutes. Sprinkle the flour over the vegetables and mix well. Slowly pour in the chicken stock. Cook for 5 minutes, stirring, then turn the heat down to a simmer. Add the bay leaf and the potatoes. Cook over low heat until the potatoes are tender, about 15 minutes. Add the corn. Stir in the heavy cream. Add the smoked salmon and the halibut and gently simmer 8 minutes longer. Ď Season with salt and pepper. Serve in warm, shallow soup bowls.

Add chicken broth, cumin, pasilla or chili powder, and cinnamon. Bring to a boil, and then reduce heat. Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice. soups, chilies & chowders 19 Ď Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side. Let your guests enjoy creating the finishing touches. Tortilla Strips 4 tablespoons olive oil 2 tortillas, cut into 1-inch by 5-inch pieces Ď 20 Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown.

Simmer for 10 minutes. Add beans and chicken, and cook for another 5 minutes or until chicken is heated through. Add tomatoes and lime juice. soups, chilies & chowders 19 Ď Season with salt and pepper. Ladle into warm bowls. Serve with cilantro, green onion, avocado, feta, lime wedges, and tortilla strips on the side. Let your guests enjoy creating the finishing touches. Tortilla Strips 4 tablespoons olive oil 2 tortillas, cut into 1-inch by 5-inch pieces Ď 20 Heat oil in a skillet over medium heat, add tortilla strips, and cook for 3 minutes on each side or until golden brown.

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Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo by Vanessa Barrington, Steve Sando


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