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How To Break In as a Mystery Shopper by Richard O. Mann Ever want to work as mystery shopper? Let a veteran of over 500 secret shops explain how you find shopping companies, sign up, and get assignments. Get paid to eat out, stay in hotels, and shop in almost every kind of store. It's fun! This no-nonsense, level-headed guide spells out the process for you. (This immediately downloadable e-book written by your friendly Bean Bible editor, Rich Mann, is part of the dynamite Dream Jobs To Go series.)
A Recipe by Roger Carter Now here's a recipe that has it all! It starts with mixed dried beans, includes canned baked beans, adds green chilies and other wonderful southwestern flavors, and uses a crock pot to pre-cook the beans. Then when you're done, you have a vegetarian dish that anyone will love. (Be sure, however, to read the notes at the end before you start cooking.)
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Southwest Baked Beans (Vegetarian)
2 pounds mixed dried beans (see note below)
3 pounds canned vegetarian beans in tomato sauce
4 bay leaves
Salt and freshly ground black pepper
4 green chilies, deseeded and chopped
1 head of garlic, peeled and finely chopped
5 medium onions (about 5 pounds), chopped
6 Tablespoons olive oil
2 ounces butter (or 2 Tablespoons extra olive oil)
3 chipotle peppers, thinly sliced (see note below)
3 teaspoons dry mustard
3 Tablespoons Worcestershire sauce
1 teaspoon dried basil leaves
1 teaspoon cumin
Wash and drain beans, removing any small stones or dirt. Cover with water and soak overnight. Drain and cover with fresh water. Add 2 Tablespoons salt and the bay leaves and cook in a slow cooker for 7 to 8 hours or simmer in a covered pan for 2 1/2 to 3 hours until beans are tender. On high heat, heat oil and butter in a large saucepan. Sauté garlic in hot oil until it just begins to brown. Add chilies and sauté one minute. Add onions and sauté until soft, stirring often. Stir in chipotle peppers and reduce heat to low.
Drain beans, remove bay leaves, and add to onion mixture. Add canned beans, mustard, cumin, pepper, Worcestershire sauce, and basil leaves. Mix well. Adjust seasoning to taste.
Divide into portions and freeze.
To serve: reheat and serve with crusty whole wheat bread.
Makes 10 portions (about 20 cups).
Notes:
Any mixture of favorite beans can be used but avoid a large proportion of black beans. I use a 15 bean soup pack augmented with whatever I have around.
Chipotle peppers are wonderful chilies which impart earthy and smoky aromas with some heat. I remove the stems and snip them finely with scissors, seeds and all. If they are unobtainable, it's worth a visit to Mexico City to get some or, if you really can't get them, use dried hot chilies to taste.
Use a heavy 5 quart saucepan for final assembly. If you don't have one this big, halve the quantities.
Editor's Note:
This excellent recipe by Roger Carter appears on his personal website at http://hitchcock.dlt.asu.edu/~rcarter/Htdocs/beans.htm, where you'll find a number of other excellent vegetarian recipes. It is used here by permission of Roger Carter.
Of course, this is not my favorite baked bean recipe, although it is an extremely good one, and, of course, this is a vegetarian version. Click over to The Best Baked Beans in the World to read about and see the recipe for the absolutely finest (non-vegetarian) baked beans known to man.
You say you don't always have time to log on to the Net and search the Web every time you want a new recipe? You don't have time to meander through a bookshelf of printed cookbooks to find just the right recipe? If so, you've got to sample the Library of Electronic Cookbooks available from E-Cookbooks.net. Once you join the E-Cookbooks Library, you have instant offline access to thousands of wonderful recipes. You can quickly--instantly!--search for just the right item, print it out, and get started cooking right now. Oops, you spilled something on the recipe. So what? You can print another copy any time.
Click over to the Library and download some of the free samples to see how much you'll like this handy resource. Then, for $12.95, you can buy instant download access to the E-Cookbook Library for life. Try it; I think you'll find it to be a good value. (But you should always come back here to your beloved Bean Bible when you want bean recipes. Right?)
This excellent book, 366 Delicious Ways to Cook Rice, Beans, and Grains, gives you 366 recipes for healthful, delicious bean, rice, and grain dishes from all over the world. Yes, they're primarily vegetarian recipes, but the book does include variations on the recipes that use salmon, shrimp, and chicken. Mouthwatering ethnic recipes are mixed with other "natural gourmet" items that are fascinating to read, fun to prepare, and a delight to eat. How do Smoky Black Bean Burritos sound? Or how about Pesto Pasta with Cranberry Beans? I'm ready to start cooking right now.
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The Bean Book Roy F. Guste, Jr., former proprietor of Antoine's Restaurant in New Orleans and noted cookbook author, has put together this wonderful collection of recipes for bean dishes from around the world. Everything you can imagine is in here; the variety of recipes is amazing. It includes "light" versions and a full nutritional analysis of each recipe. How does Bourbon and Black Bean Pie sound? Highly recommended by Bean Bible!
Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker We usually feature bean cookbooks here, but this superb slow cooker (crock pot) cookbook has at least a hundred great bean recipes in it! My wife brought it home and I'm sold on it. The "Bean Main Dishes" section alone has 53 recipes. Recipes are short, simple, tasty, and don't use weird ingredients that you don't already have. And, while I'm excited about the bean recipes (the Sausage Bean Quickie will be the first one we try), the rest of the recipes also look wonderful. The cover says it's a "National #1 bestselling cookbook!" I believe it. Highly recommended by Bean Bible!
Easy Beans: Fast and Delicious Bean, Pea, and Lentil Recipes, Second Editon Now in a new and improved second edition, this easy-to-use and highly popular cookbook makes cooking with beans as easy as it can possibly be. No soaking beans, no complex recipes with wild, improbable ingredients. The book lives up to its promise of easy, tasty, fun recipes. Highly recommended by Bean Bible!
