6 c Water

1 md Onion — thinly sliced

6 Beef bouillon cubes — or Chicken

2 ts Dried crushed red chili Peppers

2 ts Garlic — or to taste

2 oz Lean salt pork — optional

Wash beans and discard any blemished beans. In a heavy 3 to 4 quart saucepan or slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired. Goes good with hamburgers or barbecue. Also can be served in bowls with a mound of salsa on top.

An earthenware bean pot (I used my crock pot)

10 c Hot water

1/4 c White onion, roughly sliced

2 tb Lard

1 tb Salt, or to taste

2 lg Sprigs epazote (only if black beans are used) (An herb)

*Pinto or pink beans will need 12 to 14 cups water

Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid.

From: The Cuisines of Mexico Shared By: Pat Stockett

1 1/2 c Dried pinto beans

10 c Water

1 ts Salt

3 c Dried indian hominy

3 ea Green anaheim chiles

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

2 cc Tamarind pulp (see note)

1/3 c Peanut oil

2 Onions, chopped

2 tb Grated fresh ginger

2 tb Minced garlic

1 ts Powdered hot red chile peppers

1 ts Freshly ground cumin

1/2 ts Turmeric

1 lg Ripe tomato, finely chopped

2 ts Ground roasted cumin seeds

1 ts Garam masala

Salt to taste

1 c Chopped cilantro leaves

Pick over and wash the beans. Soak them overnight in cold water to cover. Soak the tamarind pulp in 2 cups hot water in a nonmetallic bowl for at least 1 hour. Squeeze the pulp with fingers to extract as much juice as possible. Strain, pressing the pulp. Discard the residue and reserve the strained juice and pulp. Heat the oil in a heavy, shallow pan. Add the onions and cook, stirring frequently, until they turn almost reddish brown, 10 to 12 minutes. Add the ginger and garlic and cook for 5 minutes longer, stirring constantly and scraping the bottom of the pan. Add the chile pepper, cumin and turmeric, and cook for 10 or 15 seconds. Stir in the tomatoes and let them cook until they form a sauce and fat separates out. Drain the beans and add to the pan along with 2 cups water. Cover and simmer until the beans are almost done. Check the water level from time to time, and if the b@beans look dry, add small amounts of hot water. When the beans have finished cooking, there should be plenty of sauce. Stir in the tamarind, cover and simmer until the beans are very tender. Stir in the roasted cumin seeds, garam masala, salt and 1/2 cup of the cilantro leaves. Cover the pan and let rest for at least 10 minutes. Reheat and serve garnished with remaining cilantro leaves.

NOTE: Tamarind is available in cake form at Indian markets.

Adapted from Julie Sahni’s “Classic Indian Cooking.” From San Francisco Chronicle, 12/7/88.

6 cups water

1 pound ham cubes — 3/4 inch cubes

1 pound pork loin — 3/4 inch cubes

3/4 pound Italian sausage links — cut in 1″ pieces

1 pint cherry tomatoes

1 onion — chopped

1 teaspoon red pepper flakes

6 garlic cloves — minced

1/8 teaspoon orange zest

1. Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.

2. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.

3. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight.

4. Remove any fat from surface. Reheat the feijoada slowly.

3/4 c Fine semolina

1/2 c Butter

6 tb Parmesan cheese

2 Egg yolks

Salt Pepper Pinch of ground nutmeg Breadcrumbs These are sometimes thought to be a Roman specialty, but in fact they are eaten all over Italy. Heat milk with a pinch of salt, and when it boils gradually add semolina, stirring the whole time with a wooden spoon to avoid lumps. Continue to cook, stirring, for 20 minutes. Remove from heat and add 2 tablespoons butter in small pieces. then gradually stir in 2 tablespoons parmesan cheese, the egg yolk, one at a time, a pinch of pepper and nutmeg. Oil 1 or 2 large dishes or clean marble kitchen slab and pour semolina mixture on. Spread out to 1/2-inch thickness using a cold wet spatula and allow to cool. Preheat oven to 350 degree F (175 degree C). Melt remaining 6 tablespoons butter; use some of butter to grease the casserole you want to cook and serve gnocchi in. Cut out squares ot circles of semolina dough and place in greased dish. Drizzle with butter and sprinkle with parmesan, add a second layer of gnocchi, and so on. Sprinkle breadcrumbs over gnocchi and bake for about 20 minutes or until golden brown.

20 oz Lima beans; canned

20 oz Pork & beans

1/2 lb Bacon; chopped

1 lb Ground beef

1 lg Onions; chopped

1/2 c Brown sugar

1/2 c Ketchup

1 tb Mustard, prepared

1 tb Worcestershire sauce

Brown bacon and beef. Add all other ingredients. Mix well and bake at 325 for 35 minutes.

1 sm Onion, coarsely chopped

2 sl Bacon OR

2 sl Pancetta

1 qt Stock, chicken OR

1 qt Stock, duck

2 ea Chili, Serrano, seeded, finely chopped

2 tb Chili, ancho, powder

1 tb Cumin

2 oz Oil, olive

Salt (to taste) Pepper (to taste)

Using a heavy-bottom pot, heat 1 ounce of olive oil, add the onions and bacon and cook for 3 minutes. Add the black beans and stock (just enough to cover the beans), salt, and cook until completely done. Drain well. Put the beans, onion, and bacon through a meat grinder or food mill to make a paste. Season the paste with Serrano chilies, Ancho chili powder, cumin, salt and pepper. Take enough of the paste to roll it into the size of a golf ball, then pound the rolled ball between waxed paper until it forms a 1/8-inch thick cake. Heat a seasoned crepe or teflon pan and add 1 ounce of olive oil. On high heat, cook each side of the bean cake for about 1 minute (the cake will be crisp and should slide easily in the pan when done). Serve on a warm plate with sour cream in the center of the cake, salsa on top of the sour cream, and cilantro around the cake. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA

1 tb Dehydrated onion flakes

1 c Tomato juice

2 ts Worcestershire sauce

1 ts Dry mustard

Artificial sweetener to -equal 12 tsp. sugar Drain beans and empty into bowl. Add remaining ingredients. Mix lightly and turn into baking dish. Bake at 350 degrees for 45 minutes.

1 c Chopped parsley

1/2 c Chopped green onion

1 Garlic clove; pressed

1/2 ts Basil

1/2 c Lemon juice

1/4 c AM Unrefined Olive Oil

1/8 ts Sea salt (optional)

1/8 ts Pepper (optional)

Whole lettuce leaves Mix first 9 ingredients and place in a salad bowl lined with washed lettuce leaves. Refrigerate for at least two hours to let flavor blend. Fresh mint and black olives make nice garnishes for this dish. Source: Arrowhead Mills “The Native Americans” tri-fold Reprinted by permission of Arrowhead Mills, Inc.