KenK wrote in rec.food.cooking:

> Rusty > wrote in
> :
>
> > On 10/29/2016 1:04 PM, Whirled Peas wrote:
> >> On 10/29/2016 09:41 AM, KenK wrote:
> >>> Anyone have a good bean casserole recipe? Not green beans please;
> I >>> don't care for them.
> > > >
> >>> I tried Doogle but the first three screens were all green bean so
> I >>> gave up.
> > > >
> >>> Hint: I especially like great northerns!
> > > >
> >>> TIA
> > > >
> >> You can filter out the green bean recipes by adding
> >>
> >> -green
> >>
> >> to the end of the search phrase for Google. Note the "-".
> >
> > Here are a few of my favorite bean recipes - enjoy.
> >
> > Rusty in MD
> >
> > Sausage-and-Chicken Cassoulet
> >
> > 1 (16-ounce) package smoked sausage, sliced
> > 1 pound uncooked chicken breast strips, chopped
> > 1 (15.8-ounce) can great Northern beans, rinsed and drained
> > 1 (14.5-ounce) can diced tomatoes with onion and garlic, drained
> > 1 (14-ounce) can chicken broth
> > 1 1/2 teaspoons dried thyme
> > 1/2 cup fine, dry breadcrumbs
> > 1 tablespoon oil
> > 1/4 cup grated Parmesan cheese
> >
> > Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium
> > heat 8 minutes or until browned. Remove sausage from skillet, and
> > drain on paper towels, reserving drippings in skillet. Set sausage
> > aside. Cook chicken in hot drippings in skillet over medium-high
> > heat 5 minutes or until brown.
> > Return sausage to skillet with chicken. Stir in beans and next 3
> > ingredients. Bring to a boil.
> > Combine breadcrumbs and 1 tablespoon oil in a small bowl; stir to
> > mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole.
> > Bake, uncovered, at 3500 for 45 minutes or until browned 6 servings
> >
> > Tuscan Sausage and White Bean Soup from Mel's Kitchen
> >
> > 1 pound sweet Italian chicken sausage
> > 1/2 cup chopped carrots
> > 1/2 cup chopped yellow onion or leeks
> > 3 cloves garlic, chopped
> > 6 cups low-sodium chicken broth
> > 2 (14.5oz each) cans diced tomatoes
> > 1 (15oz) can Great Northern or Cannellini beans, drained and rinsed
> > 1/2 tablespoon dried basil
> > 1 teaspoon salt
> > 1/2 teaspoon pepper
> > 1 1/2 cups uncooked shell pasta
> > 9 ounces spinach leaves, coarsely chopped
> > 1/2 cup shredded Parmesan cheese
> >
> > In a large pot, cook the sausage over medium heat (remove the
> > sausage from the casings, if needed) until browned, 3-4 minutes,
> > breaking it into small pieces as it cooks. If your sausage is
> > really lean, you may need to use a teaspoon or so of oil so it
> > doesn't stick to the pan. Add the carrots, onion, and garlic, and
> > continue to cook, stirring often, until the sausage is cooked
> > through, 5-10 minutes. At this point, if there is excess grease,
> > drain it before proceeding. Add the broth, tomatoes, beans, basil,
> > salt and pepper. Bring the soup to a boil. Add the shell pasta,
> > reduce the heat to a simmer and cover the pot. Cook for about 8-10
> > minutes, until the pasta is tender, stirring occasionally to make
> > sure the pasta isn't sticking. Stir in the spinach and simmer for
> > another minute until the spinach is wilted. Serve sprinkled with
> > Parmesan cheese. serves 6
> >
> > White Bean and Ham Soup
> >
> > 1/2 tbsp olive oil
> > 1/2 yellow sweet onion
> > 1 cup of carrots sliced
> > 2 stalks of celery sliced
> > 1 clove of garlic minced
> > 1 1/2 cups of cooked diced ham
> > 4 14oz cans of white beans or navy beans (rinsed & drained)
> > 3 cups of chicken stock
> > 1 bay leaf
> > Sea salt and fresh cracked pepper to taste
> >
> > Heat large dutch oven or pot over medium heat. Add olive oil,
> > onions, carrots & celery. Cook until tender. Add garlic and ham and
> > cook for 30-60 seconds before adding stock, 2 cans of beans, bay
> > leaf, and salt and pepper to taste. Cook over medium low heat for
> > at least 1 1/2 hours. Remove bay leaf and blend soup in pot with
> > immersion blender (use regular blender if you dont have an
> > immersion blender). Add the remaining 2 cans of beans to soup &
> > simmer for a bit longer. Serve with crusty bread & salad for a
> > great meal.
> >
> > Tuscan Tuna and White Bean Salad
> >
> > * 1 can albacore tuna (drained)
> > * 1 (14.5 oz) can white beans, drained and rinsed
> > * 2-4 cups mixed greens (I used spinach and romaine)
> > * 1 stalk celery, finely diced
> > * 1/4 red onion, finely sliced
> > * 1/2 cup dehydrated tomatoes
> > * 1/4 cup kalamata olives, halved
> > * 1/4 cup extra-virgin olive oil
> > * 1 lemon (2 Tbs. lemon juice and 1 Tbs. zest)
> > * coarse salt and freshly ground pepper
> >
> > In a large bowl, combine tuna, beans, onions, celery, olives,
> > tomatoes and lemon zest. In another smaller bowl, whisk together
> > olive oil and lemon juice. Throw a pinch of salt and pepper in
> > there. Pour dressing over the salad ingredients. Toss to combine.
> > Serve over a bed of mixed greens, with extra lemon on the side.
> >
> >
> >
> >
>
> Well, that'll cetainly keep me occupied for a long time. I don't
> recall seeing sweet Italian chicken sausage, but then again, I've
> never looked for it. I will next time I grocery shop.
>
> Thank you very much for the recipies and all the typing!

We have it here and I found it's useful for cooking with but alone, not
something I would get.

Here's another thing for the sweet chicken sausage, if you find it.
Roll to small balls and steam them just enough so they stay together
(about 10 mins) then drop in soups.

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