Shannon's Cookbook

This is what I came up with for dinner tonight. It was very tasty! 2 cups dried beans (I used one cup of great northern and one of pinto) 8 cups water or broth 3 tablespoons olive oil , divided 3 garlic cloves , minced 1 t rosemary, crushed 1 bay leaf 1 large onion , chopped 1 large carrot , chopped 1 large celery stalk, chopped 1 teaspoon thyme , crushed 4 cups chicken broth 1 lb fresh link chorizo sausages , casings removed 1/4 cup whipping cream or half and half Place beans in large pot or Dutch oven. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature. Drain and rinse beans; return to same saucepan. Add 8 cups water, one tablespoon oil, one garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 1 1/2 hours. Season to taste with salt. Drain beans, reserving 2 cups cooking liquid. Discard bay leaf. Return beans and liquid to Dutch oven and keep warm. H...

This recipe was inspired by Joanne H’s bean soup recipe. I had SUCH a craving for it! * 1 ½ cups dry Great Northern beans (or your favorite bean variety) * 6 cups water * 1 pound country style beef ribs (1 to 1-1/2 inches thick), cut in to pieces * 1/4 teaspoon salt * 1/4 teaspoon ground black pepper * 1 tablespoon olive oil * 1 cup chopped onion * 1 cup chopped carrots * 1 cup chopped celery * 4 cloves garlic, minced * 6 cups water * 2 smoked pork hocks * 1 small can beef broth * 1 small can diced tomatoes * 1 large bay leaf * 1/2 teaspoon dried thyme, crushed * 1/2 teaspoon dried rosemary, crushed * 1/2 teaspoon salt or to taste * 4 cups torn fresh spinach leaves (or use Swiss chard) 1. Rinse beans. Place beans and 6 cups cold water in Dutch oven. Cover and let stand in a cool place for 6 to 8 hours or overnight. Drain beans in colander; set aside. 2. Sprinkle beef ribs with the 1/4 teaspoon salt and the pepp...