Beans and Pilafs

Grandma Rice's Red Beans
1 package small red beans, rinsed
2 large carrots, sliced
2 stalks celery, diced
1/2 tsp. ground bay leaf
1/2 tsp. garlic powder
1 meaty ham bone
salt and pepper to taste
6-8 C water
Cook beans, vegetables, bay leaf and ham bone in 6 C water 1 1/2 hours. Remove bone, set aside to cool. Continue cooking beans until tender adding more water to the pot as needed. Remove the meat from the bone and add to the beans. Season with salt and pepper. Serves 4-6.

Red Beans and Rice
1 package red beans, rinsed
1 large carrot, diced
1 stalk celery, diced
1 medium onion, diced
1 Tbs. bean seasoning
1 C diced ham
1 C uncooked rice
8 C water
Cook beans, vegetables, and seasoning in water 1 1/2 hours. Add ham and cook until beans are tender. Add rice and cook until rice is tender. Add additional water as needed. Serves 6.

Red Beans and Andouille
1 package red beans, rinsed
2 C chopped onion
1 C diced green pepper
1/2 tsp. garlic powder
1/4 tsp. red pepper
6 C water
1-2 packages "hot link" sausage
Cook first 5 ingredients in water to cover until beans are soft, add more water as needed. Add sausages and heat through. Serve with dirty rice. Serves 4.

Frijoles Alla Olla (Beans In the Pot)
1 lb pinto beans, rinsed
1 clove garlic, chopped
1 small onion, finely diced
water
salt and pepper to taste
Place the beans, garlic, and onion in a large pot. Add water until it is about 1 inch above the level of the beans. Simmer until tender then season with salt and pepper. Serve with warm flour tortillas. Serves 4.

Frijoles Refritos (Refried Beans)
1 recipe Frijoles
bacon grease or lard, about 1/4 C
Drain any extra liquid off the beans. Heat the 2 Tbs. bacon grease in a large skillet, add the beans and mash them slightly with a potato masher or the back of a wooden spoon. Let them fry until the edges are brown then stir and mash them some more. Add the remaining grease as needed.

Jacob's Guile
2 C lentils
1 C rice
water
1 medium onion, diced
2 cloves garlic, minced
1-2 Tbs. olive oil
salt and pepper to taste
Sauté the onion and garlic in the olive oil until tender. Add lentils and enough water to cover them by about 1/2 inch. Simmer slowly 1 1/2 hours adding more water as needed. (Mixture should be very thick) Add the rice and 1 1/2 cups additional water and cook until the rice is tender and the mixture is thick.
Make a green salad with lettuce, tomato, green onions and radishes. You can add other things but it should have at least those 4. make a good Italian style dressing and use extra virgin olive oil. Spread at least a cup of the lentils on a plate. Cover with salad, dress to taste. Serves 4-6.

Esau's Pottage
2 C lentils
4 chicken bouillon cubes
salt to taste
1 C sautéed yellow onion
3 Tbs. sesame oil
Soak the lentils 3 hours in 1 quart of water then simmer 1 hour. Add the remaining ingredients, pour into a baking dish and bake in a 325 degree oven 1 more hour. Serves 6 - 8.

Cuban Black Beans
1 lb black beans, rinsed
4 stalks celery, diced
2 carrots, diced
1 onion, diced
2 cloves garlic, chopped
water
1 C ham, diced
1 tsp. crushed red pepper
2 tsp. bean seasoning
1/4 tsp. Tabasco (or more to taste)
juice of 1 lime
Put the beans and vegetables in a large pot cover with water about 1 inch over the level of the beans. Simmer until tender. Add the remaining ingredients. Serves 4.

Navy Beans
1 lb small white beans, rinsed
1 onion diced
1 ham bone
water
salt and pepper to taste
Put beans, onion, and ham bone in a large pot. Cover with water 1 inch over level of beans. Simmer until tender. Season. Serves 4.

Wild Rice Pilaf with Mushrooms and Almonds
1 C wild rice, rinsed
1/4 C butter
1/2 C slivered almonds
2 Tbs. chopped green onion
1 large can mushrooms, drained
3 C chicken broth
Sauté rice and almonds in butter until the almonds are golden. Pour in a 2 quart casserole. Heat chicken broth to boiling add to rice along with the remaining ingredients. Cover tightly. Bake in a 325 degree oven 1 1/2 hours or until rice is tender.

Bulgar Pilaf
2 Tbs. minced onion
2 Tbs. minced green pepper
2 Tbs. butter
2 C chicken broth
1 C bulgar wheat
1 small can mushrooms, drained
1/2 tsp. salt
dash pepper
Sauté onion and pepper in butter until soft. Stir in remaining ingredients. Cover. Simmer 15 minutes. Serves 4.

Fancy Rice Pilaf
1/4 C butter
2 Tbs. slivered almonds
1/4 C chopped green onion
2 Tbs. raisins
2 C rice
3 C chicken bouillon
salt and pepper to taste
Sauté the rice and almonds in the butter until golden. Add the remaining ingredients. Cover tightly. Simmer 20 minutes on very low heat. Remove from heat and let stand 10 minutes. Fluff with a fork. Garnish with a little chopped parsley. Serves 6 - 8.

Garlic and Olive Oil Couscous
2 cloves minced garlic
2 Tbs. olive oil
1 C couscous
1 1/4 C boiling water
1/2 tsp. salt
Sauté the garlic in the oil just until golden. Add remaining ingredients. Cover tightly. Let Stand 5 minutes. Fluff with a fork. Serves 4.

Sun dried Tomato Pesto Couscous
2 Tbs. sun dried tomato pesto (recipe in sauce section)
1 C couscous
1 1/4 C boiling water
Mix together. Cover tightly. Let stand 5 minutes. Fluff with a fork. Serves 4.

Seven Vegetable Pilaf
2 Tbs. finely diced onion
2 Tbs. finely diced carrot
2 Tbs. finely diced celery
2 Tbs. finely diced green pepper
2 Tbs. finely diced red pepper
1 clove minced garlic
1 Tbs. oil
2 Tbs. frozen peas, thawed
1 C couscous
1 1/4 C boiling water
Sauté the onion, celery, carrot, peppers, and garlic in the oil until soft. Add the remaining ingredients. Cover tightly. Let stand 5 minutes. Fluff with fork. Serves 4.

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