Just Peachy Bean Pot Recipes
JUST PEACHY BREAD
A quick bread that's moist and yummy for the tummy! Easy and tasty.
Provided by NYBOR
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans.
- Place peaches, peach juice and 6 tablespoons sugar in a blender; puree until smooth.
- In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the shortening and 1 1/2 cups sugar. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. Blend this mixture into the flour mixture, alternately with the peach puree; stir just to combine. Fold in the nuts. Pour batter into prepared pans.
- Bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Cool 10 minutes in pans; turn out on rack and let cool completely.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 33.9 g, Cholesterol 18.6 mg, Fat 9.9 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 118.9 mg, Sugar 23.2 g
JUST PEACHY BEAN POT
From 1001 Low Fat Vegetarian Recipes. I bet this could be done in the crock pot, using dried beans (even cheaper!)
Provided by dicentra
Categories Beans
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion and garlic in margarine until tender, about 5 minutes.
- Stir in curry powder, allspice and crushed red pepper; cook 1-2 minutes longer.
- Mix all ingredients in a 2 1/2 quart casserole. Bake, uncovered, at 350 degrees for 30 minutes.
Nutrition Facts : Calories 359.5, Fat 3.3, SaturatedFat 0.5, Sodium 196.7, Carbohydrate 66.1, Fiber 19.6, Sugar 5.5, Protein 19.2
JUST PEACHY BLACK BEANS #RSC
"Ready, Set, Cook! Contest Entry" Combination of sweet and sour flavors gives a kick to black beans. Quick and easy for those busy nights.
Provided by rjrjsr
Categories Black Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Shuck ears of corn, wash and pat dry. Lay out a piece of Reynold's wrap large enough to completely wrap up and cover the corn. Salt and pepper to taste. Place a Tbs of butter on each ear. Wrap tightly and place on bottom rack of oven and roast @ 425 degrees 30 minutes. While that is roasting, go to next step.
- Remove top of red pepper, remove seeds and cut red pepper into quarters. Flatten and lay on a small piece of Reynold's wrap on top of a cookie sheet. Place peppers on top shelf of oven rack, cooking for about 8 minutes or until soft roasted. Remove corn and red pepper & allow to cool.
- Open can of beans and put in medium pan on low heat. Add vinegar, complete seasoning and garlic. Once cooled, shuck corn and separate, then add to beans. Dice roasted red peppers and add to beans. Let bean mixture simmer for 20 to 25 minutes stirring occasionally. (Note- if liquid gets low, you can add a bit of the peach juice from the can).
- Cut peaches into small bites. Remove beans from heat and just before serving mix in peaches.
Nutrition Facts : Calories 196.2, Fat 1.1, SaturatedFat 0.2, Sodium 13.8, Carbohydrate 41, Fiber 9.7, Sugar 14.2, Protein 9
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