Bean Trio Recipes

Steps:

• For the toast: Toast the slices of pumpernickel, sourdough and marble rye in the toaster. Butter each with 1 tablespoon of the softened butter.
• For the Mediterranean toast: Spread the hummus onto the toasted pumpernickel bread. Top with the olives and tomato. Sprinkle over the feta and garnish with the oregano.
• For the cherry ricotta toast: Spread the sourdough with the ricotta cheese. Dab the cherry preserves on top and, using a spoon, swirl the preserves into the ricotta. Top with the cherries and almonds.
• For the smoked salmon toast: Spread the cream cheese onto the toasted rye bread. Fold the salmon and lay it on top of the cream cheese. Top with the capers, lemon zest and fresh dill.
• Halve the toasts and place onto a platter. Enjoy.

Steps:

• Cook bacon in skillet and crumble.
• Combine cooked bacon and 2 T bacon drippings with onion, brown sugar, mustard, garlic, salt and vinegar.
• Mix with 3 kinds of beans in crock pot. Cover and cook on low for 6-8 hours.

Steps:

• For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
• For the tapenade: Combine all ingredients in a food processor and process until smooth.
• For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
• For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
• Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.

Steps:

• Brown bacon in a non-stick skillet, and crumble.
• Combine the bacon, 2 tablespoons drippings from the bacon, onion,brown sugar, mustard, garlic, salt, and vinegar, and mix with the beans in a slow cooker.
• Cover, and cook on low for 6-8 hours.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with bacon and onion over medium heat until beef is no longer pink; drain., Stir in sugars, ketchup, barbecue sauce, molasses, mustard, chili powder and salt until blended. Stir in beans. Transfer to a greased 2-1/2-qt. baking dish. Bake, covered, until beans reach desired thickness, about 1 hour. , Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.