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    You are in: Home / Cookbooks / Legumineuse
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    12 recipes in

    Legumineuse


    Displaying up to 20 pages of results. To see all results, or register.

    Easy to throw together for a cold, rainy day. Nice and filling when served with a crusty loaf of bread. ETA--often I make this with beef broth instead of the water and bouillon cubes, and I'll often add a can of canned corn as well.

    Recipe #196286

    106 Reviews |  By Shaye

    This is a surprisingly filling, vegetarian, crock pot soup. It is very good, and easy to prepare the night before, or chop the veggies in advance and turn it on before you leave for work in the morning. Goes great with a crusty bread.

    Recipe #81047

    Bhunni Saabut Masoor Dal From 1,000 Indian Recipes

    Recipe #303716

    2 Reviews |  By Derf

    Serve it over or sop it up with a rough country bread. from Cooking Light

    Recipe #17009

    5 Reviews |  By blucoat

    This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

    Recipe #438848

    This is a British take on baked beans, which means you have a tomato sauce instead of the molasses-flavoured Boston baked beans. Thanks to Lisa for helping me test this recipe.

    Recipe #41589

    Beans and bacon is an old British favourite. King George III dined on it al fresco with the workmen at Woolwich Arsenal and enjoyed beans and bacon so thoroughly that he instituted an annual beanfeast in honour of the occasion. The bacon fat permeates the beans to give them a delicious melting quality.

    Recipe #26524

    A tasty starter that is an ideal treat when having friends around. Leftover dip (if any) can be used on sandwiches, or with grilled lamb, pork or beef sausages. From Recipes+, May 09

    Recipe #381893

    Nb. The recipe calls for dry beans, I use tinned, approx. 420gr size, and if I haven’t got black-eyed I use cannelli or borlotti or any smallish white bean; cuts down on cooking time This is a vegetarian dish intended as a main meal, but it makes a great side dish as well. A good variation is to add sautéed sliced mushrooms with the onions, and I usually add garlic as well. Its good served immediately, but if you refrigerate and heat the next day its even better.

    Recipe #189033

    Mmm...a great fall or early spring day dish. Oh the smell as it cooks. What a great way to use leftover ham.

    Recipe #90168

    1 Reviews |  By Mariah

    I rarely make anything that is a lot of work, even if it is worth it. This soup is an exception. It comes from the Asheville (NC) Junior League's 1982 Cookbook "Mountain Elegance". The contributor is Lane Weaver Byrd (Mrs. R.W.H.). My mother-in-law asked me for this recipe, and that is a monumental occasion! I have never been able to find Oxtail Soup Mix, so I use Vegetable. I usually use ground hot Italian sausage in place of the whole ones, just to try to streamline the process a little. Please try this recipe. You will not be disappointed!

    Recipe #264842

    34 Reviews |  By Tish

    There are two steps to cooking beans: soaking and cooking. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort. Cooking beans makes them tender and digestible. And rinsing them after soaking and draining any water after cooking will further help to reduce the gas-producing starches.

    Recipe #49960


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