HEARTY BEAN STEW
From Regina, Saskatchewan, Penny Giles writes, "A Canadian prairie winter can be bone-chilling. A bowl of this meatless stew over couscous, rice or with cornbread is all it takes to warm us up. It's hearty, tasty and-unbeknownst to your family-healthy, too!" stew can be served over rice (note to editors: this is not meatless because of the beef broth)
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in oil until tender; add the garlic, cook 1 minute longer. Add the tomatoes, carrots, celery, broth and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Stir in the beans, tomato paste, chili powder and pepper. Cover and simmer for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 306 calories, Fat 4g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 712mg sodium, Carbohydrate 55g carbohydrate (16g sugars, Fiber 15g fiber), Protein 14g protein.
HEARTY AND HEALTHY 3 BEAN MINESTRONE
Provided by Rachael Ray : Food Network
Time 2h
Yield 4 servings
Number Of Ingredients 30
Steps:
- Set aside or prepare the stock and roasted tomatoes.
- Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra-virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal.
- To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping.
- For the stock:
- Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
- For the tomatoes:
- Heat the oven to 500 degrees F.
- Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra-virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.
Nutrition Facts : Calories 531 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 1092 milligrams, Carbohydrate 87 grams, Fiber 18 grams, Protein 23 grams, Sugar 12 grams
HEARTY COUNTRY STYLE BEEF RIBS
I found the basic recipe in the 2009 edition of Taste of Home Quick Cooking Cookbook. The original recipe was sent to them by Helena Ivy of St.Louis, Missouri. Her recipe used short ribs and mushrooms, and mine uses carrots and country style boneless beef ribs.I also used golden mushroom soup instead of cream of mushroom.The amount of pepper used is strictly up to you. As with most crockpots cooking times will vary, so adjust accordingly.I served this over mashed potatoes, but I'm sure either rice or noodles would also be good.Submitted to " ZAAR " on January 15th, 2010
Provided by Chef shapeweaver
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place onions and carrots on bottom of crockpot.
- Top vegetables with ribs, and sprinkle pepper evenly over the ribs.
- In a medium bowl combine soup,1 /2 cup water, brown gravy mix,garlic, and thyme;pour over ribs.
- Cover and cook on low for 7 hours. ( adjust cooking time to your own crockpot ).
- Remove meat to platter and keep warm.
- Skim fat from cooking juices; transfer juices to a small pan, and bring to a boil.
- Combine cornstarch and 2 Tablespoons water until smooth.
- Gradually stir into meat juices, and bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Serve with meat and mashed potatoes.
Nutrition Facts : Calories 1044.3, Fat 83.9, SaturatedFat 34.5, Cholesterol 218.2, Sodium 858.8, Carbohydrate 17.2, Fiber 2, Sugar 6, Protein 52.2
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