Attention! Soldier Salad  Look closely at the markings on the European Soldier beans and you’ll see a soldier standing to attention! This salad uses these distinctively marked beans with their special coloring and good flavor. Purchase European Soldier beans inside Bean Town at the Bean Festival on 10th & Central. Basmati rice (named after the city of Basmati in the State of Maharashtra in Central India) is noted for its intensely fragrant aroma and the extraordinary length of its cooked grains. Some of the best Basmati is imported from India, and can be bought in especially grocery stores here. Many chefs recognize Basmati’s ability to transform rice dishes into outstanding concoctions, and prefer to cook with no other kind. Ingredients:1 cup degassed cooked European Soldier beans, drained; 1 cup cooked Basmati or long-grain rice, drained; 1 carrot, thinly sliced; ½ cup mushrooms, thinly sliced; ½ cup zucchini, thinly sliced; ¼ cup fresh parsley, finely chopped; 1 garlic clove, minced; ½ cup olive oil; 1/3 cup white wine vinegar; 1 teaspoon ground cinnamon; Salt to taste; 1 teaspoon A&D Seasoning added to beans during cooling Directions:In a medium bowl, mix beans, rice, carrot, mushrooms, zucchini, parsley and garlic. In a smaller bowl, blend together the oil, vinegar, and cinnamon, salt to taste, and then gently toss the dressing with the bean mixture. Serve at room temperature. Makes 4 to 6 servings. (Recipe from Boutique Bean Pot and Pacific Grain & Foods.) Cranberry Beans with Rosemary and Portabella Mushrooms
Ingredients:1 cup dry cranberry beans; 6 cups water or stock; 1/3 cup olive oil; 1 cup water; 3 sprigs fresh rosemary; 4 clove garlic, chopped; 6 large shallots; 1 hot Chile; 1 cup white wine; 2 cups canned tomatoes with liquid Directions:Gently simmer the beans in water or stock. Be careful not boil too rapidly as the shells can break. After 40 minutes, or when the beans are tender, remove from the heat. In a large skillet sauté the portabellas and half of the rosemary in olive oil. After three minutes, add the garlic, shallots and Chile. Stir and cook for 15 minutes. Raise the heat and add the wine, stirring while it evaporates; before all of the water simmer of 10 minutes. Drain the beans and add to the mushroom tomato mixture. Stir once or twice and add the rest of the rosemary. Salt and peeper to taste. Serves 6-8. Mixed Bean Summer Salad Ingredients:*3 cups cooked, drained garbanzo beans, OR two 16 oz. cans, drained; *3 cups cooked, drained red kidney or pink beans, OR two 16-oz. cans, drained; *2 cups cooked or 1 can drained white large lima beans, OR cooked Christmas limas; 2/3 cup sugar; 2 tablespoons corn starch; 1 tablespoon A+D seasoning; ¾ cup crumbled feta cheese; 2/3 cup vinegar from sweet pickles.
*Fresh cooked beans or canned beans may be used. Directions:TRANSPARENT SWEET-SOUR DRESSING Thoroughly mix dry ingredients in a saucepan. Add ½ cup cold water; stir until smooth. Gradually stir in 1-1/2 cups boiling water. Boil, stirring, 2 to 3 minutes, until thick and clear. Blend in vinegar. (If sweet pickles vinegar runs short, add wine vinegar to make right measure.) Add the dressing, hot or cold, to the beans and mix gently. Taste; add salt if needed. Cover and chill overnight or longer. At serving time, drain off excess dressing, empty beans into a deep platter, and garnish with lettuce, sliced tomatoes, and onion rings. Makes 8 to 10 servings. Nutritional Information per Serving: Calories-231, (From Fat-8%), Protein-13g, Carbohydrate-42g, Fat-2g, Sodium-46mg ,Potassium-583mg, Dietary Fiber-11g, Calcium-78mg, Iron-4mg, Vitamin A-15 Vitamin C-1mg , Cholesterol-0mg9
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