In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice.
Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Place the dried beans in a large sauce pan with 4 cups of water over high heat.
When the water boils, reduce the heat to a simmer and cook the beans for 1 hour. Stir occasionally.
Drain and rinse the beans with cool water.
Place the olive oil in a medium stock pot over medium high heat and add the bacon.
Cook for about 1 minute, stirring frequently.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the drained and rinsed beans, brown sugar, molasses, tomato paste, mustard, cloves, Worcestershire, salt, and 6 cups of water.
Stir well and simmer covered for 4 hours. Stir occasionally, and add more water one cup at a time as needed.
Cook for another hour uncovered.
Serve.
Rinse the peas well and place in a large pot. Cover with cold water and soak for at least an hour (overnight if possible).
Drain the black eyes.
Place a large sauce pan over medium heat.
Add the oil and lean ham.
Cook until the ham is browned well.
Add the onion and celery and cook for about 5 minutes stirring frequently.
** If you are using canned beans, add them with the liquid from the can along with 1 1/2 cups of water.
Add the black eyed peas, water, salt and pepper.
Reduce the heat to medium-low and cook for about two hours until the beans are tender.
You may need more water during cooking.
** If you are using canned beans the cooking process will take an hour at the most.
Place the bacon in a pan over medium high heat. Cook slowly so that the bacon doesn’t crisp but renders the bacon fat into the pan – about 20 minutes total. Let cool.
Combine the bacon, bacon fat, black eyed peas, lemon juice, sage, shallot, garlic, red pepper flakes, salt and yogurt in a food processor fitted with a steel blade.
Process until smooth.
Chill for at least 3 hours in the refrigerator.
Place a large sauce pan over medium heat. Add the oil and ham. Cook until the ham is browned well.
Add the onion and cook for about 5 minutes, stirring frequently.
Add the black eyed peas, water, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 30 minutes, stirring occasionally.
Cook for an additional 45 minutes uncovered, stirring occasionally, until almost all of the water is gone.
Remove from heat and let cool on the counter for 20 minutes.
Place half of the beans in a separate bowl or dish and mash them with a fork until they are creamy.
Pour the mashed beans back into the whole beans and stir.
Divide the beans into four 2-ounce rings, pressing down as much as you can, and refrigerate until firm (at least 1 hour).
When almost ready to serve, place the canola oil in a non-stick griddle or fry pan over medium-high heat.
When the oil is hot, place the bean cakes in the pan and sear for about 10 minutes on each side. Serve immediately.
Preheat oven to 375°F.
Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 – 4 minutes. Add the carrots and cook for another 3 – 4 minutes.
Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 – 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.
Remove the stem and core the peppers. Remove the seeds.
Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.
Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.
Preheat oven to 375°F.
Place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 – 4 minutes. Add the carrots and cook for another 3 – 4 minutes.
Add the black beans, cumin, chili powder, oregano, paprika salt and pepper. Toss well and cook for about 3 – 4 minutes. Add the water and cook, tossing frequently, until almost all of the liquid has evaporated. Remove from the heat and let cool for about 5 minutes.
Remove the stem and core the peppers. Remove the seeds.
Fill the peppers with the black bean mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes and reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy.
Place the shredded cheese on top of the peppers and turn the oven off. Let stand for about 5 minutes while the cheese melts and then serve.
Combine all of the ingredients in a food processor fitted with a steel blade and process until smooth.
Season hummus to taste with fresh ground black pepper.
Chill for at least 3 hours in the refrigerator.
Place the olive oil in a skillet over medium-high heat.
Add the green onions and sauté for 2 minutes, stirring constantly.
Add the squash and cook, stirring frequently, for another 3-4 minutes.
Add the black beans, toss, and add the vegetable stock, salt, pepper, and paprika.
Stir, then reduce heat to medium and simmer, stirring occasionally, for 20 minutes.
Serve.
