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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.)
An Article and Recipe by Richard Mann Here's another easy-to-make main dish, featuring angel-hair pasta and sausage, along with the beans and other stuff. If you're wondering why it's a "cassoulet," read the article, where I explain that interesting term. (Hint: This isn't really a cassoulet.) Whatever it really is, it's good.
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Perhaps, as I have, you have been wondering just what exactly is a "cassoulet"? While it isn't exactly the most burning question I have to deal with, it has come up again and again over the past few months as I've searched the world for interesting bean recipes. Finally this afternoon, I could not stand it any more. I broke down and did the unthinkable. I looked it up in the dictionary.
According to Random House Webster's College Dictionary, Second Edition (one of my favorite dictionaries, by the way), a cassoulet is "a white-bean stew containing pork, garlic sausage, preserved goose, etc." Hmmm. In this alleged cassoulet, we find black beans instead of white beans, although it meets the sausage and garlic tests if you indulgently fail to notice that the definition says "garlic sausage," not sausage and garlic.
OK, so it's stretching things a bit to call it a "cassoulet." Who cares? It's an interesting concoction using a variety of fun ingredients in a way I've not seen before. When you serve it to your family, you can explain that it's really a black-bean stew masquerading as a cassoulet. I'll bet they've never had that before.
Hearty Fiesta Cassoulet
1 pound angel-hair pasta, uncooked
2 14 1/2-ounce cans tomatoes, diced
2 15 1/2-ounce cans black beans
4 1/2 cans water
2/3 cup frozen corn
9 ounces smoked sausage, thinly sliced
2 1/4 teaspoons garlic salt
1 teaspoon red pepper flakes (optional)
2 Tablespoons grated Jack cheese (optional)
In a large saucepan, combine all ingredients. Add 4 1/2 cans of water, using can from diced tomatoes. Stir well. Bring to a low boil, cover, reduce heat and simmer for 10 minutes.
To serve, ladle into soup or chowder bowls. Garnish with grated red pepper and Jack cheese, if desired.
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!
