|Photo Credit: Mats Heyman|
Boston Baked Beans (Here's where I mentioned these before.)
Curried Ham and Mayacoba Bean Salad
Red Beans and Rice
Easy Lentils (serves 6-8)
6 rashers bacon - optional (I call them slices, but was recently informed they are rashers.)
1 medium sweet onion, chopped
2-3 ribs celery, chopped
2 tablespoons olive oil, If you didn't fry the bacon.
2 c lentils (rinsed and sorted - Lentil do not have to be soaked.)
4 c chicken, beef or other broth
2-3 carrots, peeled or sliced (or frozen carrot slices)
Fry bacon until crispy, remove from pan. Saute onions and celery in bacon grease or olive oil on medium heat for five minutes. Add lentils and saute an additional five minutes, stirring constantly. (Add additional olive oil as needed.) Slowly and carefully add broth. (Lentils may "pop" as you add the liquid.) Reduce heat and allow beans to simmer for 30 minutes. Stir in carrots and bacon crumbles and simmer an additional 30 minutes. Serve with cornbread.
Easy Cornbread (serves 6-8)
1 1/2 cup flour (I use unbleached or whole grain white.)
1 cup corn meal (I use Hodgson Mill, which is whole grain.)
1/4 cup (I sometimes add 1/2 cup to make it very sweet.)
2 teaspoons baking powder (I use aluminum free.)
1/2 teaspoon salt
1 c milk
1/4 cup oil
1 egg (or two egg whites)
1/2 cup frozen corn (optional)
Mix dry ingredients, add wet ingredients, stir in corn kernels. Pour into greased 8 inch pan. Bake at 400 for 20-25 minutes.