Recipes Included On This Page Michigan Red Bean Pesto Mustard Greens with Tomatoes and Asiago Cheese Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Michigan Red Bean Pesto Recipe By : Michigan Bean Council Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces dry kidney beans -- soaked 2 garlic cloves 1 jalapeno pepper -- cored and seeded 1/4 cup water 1/2 cup corn oil 1 1/2 teaspoons cider vinegar 1/2 teaspoon paprika 1/2 teaspoon ground black pepper 1/4 teaspoon chili powder 1/4 teaspoon salt 1 dash Tabasco sauce Drain beans, place in a saucepan and cover with cold water. Bring to a boil, then lower heat and simmer until beans are tender, about 45 minutes. Drain, and cool completely. (To save time, use 15 ounces of canned beans.) In the bowl of a food processor, chop garlic and jalapeno pepper. Add beans. Process beans while slowly pouring the water and oil through feed tube. Add remaining ingredients and process until smooth. Adjust seasonings to taste. Recipe makes eight servings. Serving Size: 10 ounces. Source : Michigan Bean Council Cookbook. Formatted by Chupa Babi in MC: 02.14.07 Chupa Note: Used olive oil and seasoned rice vinegar. Replaced hot sauce and black pepper with red pepper flakes. Contributed to the FareShare Gazette by Chupa; 28 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 14g Fat (97.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mustard Greens with Tomatoes and Asiago Cheese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch mustard greens -- (large bunch) stems removed and cut into large pieces 2 tablespoons olive oil 1 garlic clove -- thinly sliced 2 tomatoes -- peeled and diced 1/4 teaspoon dried oregano Grated asiago cheese Simmer or boil the greens in salted water until tender. Drain thoroughly then sauté in a pan with the olive oil, garlic and tomatoes. Season with the oregano and then cook over high heat until heated through. Divide on plates and sprinkle on asiago cheese. Source : Planet Organic. Formatted by Chupa Babi in MC: 10.31.06 Contributed to the FareShare Gazette by Chupa; 23 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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