BEAN ROOTS FOOD RECIPES

Name: Root Vegetable and Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups); 1 medium potato, cut into 1/2-inch pieces (1 cup); 1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup); 2 medium carrots, cut into 1/2-inch slices; 1 medium onion, cut into 8 wedges; 1 tablespoon olive oil; 1/2 teaspoon sea salt or 1/2 teaspoon kosher salt; 3 cups vegetable broth or 3 cups chicken broth; 1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans); 2 teaspoons snipped fresh thyme

ROOT VEGETABLE AND BEAN SOUP RECIPE - FOOD.COM

Root Vegetable and Bean Soup Recipe - Food.com image

Make and share this Root Vegetable and Bean Soup recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 medium parsnips, peeled and cut into 1/2-inch pieces (1 1/2 cups)
1 medium potato, cut into 1/2-inch pieces (1 cup)
1 small rutabaga, peeled and cut into 1/2-inch pieces (1 cup)
2 medium carrots, cut into 1/2-inch slices
1 medium onion, cut into 8 wedges
1 tablespoon olive oil
1/2 teaspoon sea salt or 1/2 teaspoon kosher salt
3 cups vegetable broth or 3 cups chicken broth
1 (15 ounce) can small red beans, rinsed and drained (or garbanzo beans or Great Northern beans)
2 teaspoons snipped fresh thyme

Steps:

In a large roasting pan toss parsnips, potato, rutabaga, carrots and onion with oil; sprinkle with salt.
Spread vegetables in a single layer in the roasting pan.
Roast for 15 - 20 minutes (or until vegetables start to brown), in a 450 degree F oven.
In a large saucepan bring broth and beans to a boil and add roasted vegetable; reduced heat.
Simmer, covered, 5 minutes (or until vegetables are tender).
Stir in thyme.
For a thicker soup, mash vegetables and beans slightly.

Nutrition Facts : Calories 247.1, FatContent 4.2, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 326.8, CarbohydrateContent 43, FiberContent 10.6, SugarContent 6.1, ProteinContent 11.5

ROOT BEER BAKED BEANS RECIPE - SOUTHERN.FOOD.COM

Root Beer Baked Beans Recipe - Southern.Food.com image

I found this recipe in an issue of Southern Living. I changed it up just a bit. The root beer sweetens the baked beans!

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 slices bacon
1 small yellow onion, diced
2 (16 ounce) cans pork and beans, undrained
1/2 cup root beer (not diet)
1/3 cup barbecue sauce (your favorite brand)
2 garlic cloves, minced
1/2 teaspoon dry mustard
1/8 teaspoon Tabasco sauce

Steps:

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
Crumble bacon and set aside.
Sauté diced onions and garlic in hot bacon drippings in skillet over high heat for about 5 minutes or until tender.
Remove skillet from heat and add crips bacon, beans, rootbeer, barbecue sauce, dry mustard and Tabasco to the skillet; stir until well combined.
Pour bean mixture into a lightly greased 1-quart baking dish.
Bake beans, uncovered, at 400°F for 55 minutes or until sauce is thickened.

Nutrition Facts : Calories 175, FatContent 3.4, SaturatedFatContent 1.2, CholesterolContent 10.9, SodiumContent 639.8, CarbohydrateContent 31.8, FiberContent 7.2, SugarContent 4.7, ProteinContent 7.1

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