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Gourmet Chef Recipes - January 27, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Bean dishes with 3 delicious recipes.

Print and Prepare !!!
 

Bean Chowder
 
 
 
Ingredients -
 

1 pound Pinto Beans (2 cups)
1 teaspoon Baking Soda
3 tablespoons Bacon Fat
1 1/2 teaspoon Salt
1 pound Ground Beef
1/2 cup Catsup
1 large Onion, chopped
1 large can Tomato Puree
1 package Chili Seasoning (1 ounce)

 
Preparation:
 

Cover beans with water, stir in baking soda and soak overnight. Drain and wash beans thoroughly to remove soda. Brown ground beef, drain fat. Add onions to ground beef and cook until onion is transparent. Add all ingredients to crockpot and cook on low for 5-6 hours or high for 4-5 hours. Serve piping hot. You may top with cheddar cheese and serve with crackers. Serves 6
 
 

Black Bean Chili with Beef
 
 
 
Ingredients -
 

3/4 cup cooked Black Beans
1 pound Stew Beef, cubed
3 tablespoons Bacon Grease
1/4 cup chopped Onion
1/4 cup chopped Green Peppers
1/2 cup diced Green Chilies
3 tablespoons Tomato Paste
3 to 4 Beef Bouillon Cubes, or Beef Base
1/4 teaspoon ground Cumin
1 teaspoon minced Garlic
1/2 teaspoon Salt and Pepper
1 cup shredded Monterey Jack OR Cheddar Cheese

 
Preparation:
 

Brown stew beef in bacon grease with onion and green pepper. Combine all ingredients except cheese and cook 6 to 8 hours on low. Sprinkle cheese over individual servings.
 
 

Golden Bean Soup with Bacon
 
 
 
Ingredients -
 

1/2 pound Dried Great Northern Beans
4 slices Bacon
1 cup Onion, chopped
1 1/2 cups Carrots, sliced
1 Garlic clove, minced
1/2 cup Green Onions, chopped
2 cups Water
1/4 teaspoon Crushed Red Pepper
1/8 teaspoon Black Pepper
29 ounces Vegetable Broth
1/4 cup fresh Parsley, chopped
1 teaspoon Brown Sugar
1/2 teaspoon Lemon Rind, grated

 
Preparation:
 

Sort and wash beans and place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans and set them aside.

Cook the bacon in the Dutch oven over medium heat until crisp. Remove bacon from pan and drain all but 2 tablespoons bacon fat from the pan. Crumble the bacon and set it aside. Add the carrot, onion, green onions, and garlic to the bacon fat and sauté for 3 minutes. Add the beans, 2 cups water, red pepper, black pepper, and broth. Bring to a boil. Cover and simmer for 45 minutes or until the beans are tender.

Combine crumbled bacon, parsley, brown sugar, and lemon rind; stir well. Sprinkle over soup when you serve it.