2 tablespoon Sesame seeds

 1 pound Fresh bean sprouts thoroughly washed and drained

 3 Garlic cloves, peeled and minced

 2 md Scallions — trimmed & minced

 1 – 1″ cube ginger, peeled and minced

 2 tablespoon Oriental sesame oil

 1/3 cup Soy sauce

 2 tablespoon Cider vinegar

 1 tablespoon Mirin (sweet rice wine)

 2 teaspoon Light brown sugar

 1 teaspoon Spicy sesame oil

 PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them

over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often,

until they are golden. The seeds can be toasted in advance and stored

in an airtight container.

  Place the bean sprouts in a large heatproof bowl and set it aside.

In a medium-size skillet set over moderately low heat, stir-fry the garlic,

scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add

all the remaining ingredients, increase the heat to moderate, then boil the

mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the

boiling dressing over the bean sprouts, toss well, then cover the bowl and

chill the salad for several hours. Toss again before serving.

• 24 oz Great Northern Beans
• 12 oz. water
• 4 oz. tomato sauce
• 2 carrots, sliced
• 1 sm. onion, minced
• 1 T. Worcestershire sauce
• 1 1/2 lbs. ham, cooked and cubed

Directions

In large pan, cook sliced carrots and onion in water until tender. Add beans, ham, tomato sauce and Worcestershrie sauce. Simmer 1 hour. Can be made in a crockpot on low. Serves 4.

1 cup cold cooked brown beans

Herbs

1 cup mashed potato

Flour for shaping

Heaped tablespoon of Grated cheese

Egg and breadcrumbs

Chopped parsley

Frying fat (copha if available)

Salt and pepper

Apples

Tomatoes.

Method

Mix beans, potato, cheese, and parsley. Flavour with salt and pepper, and herbs if liked. Turn on to a floured board and form cakes or rissoles. Dip rissoles into egg and breadcrumbs and deep-fry to a golden brown. Serve with thick slices of grilled apple and tomato and garnish with parsley.

• 2 1/2 lb Clams
• 2 ts Ginger root minced
• 2/3 c Chicken broth
• 2 tb Black Bean Sauce
• 1 tb Sherry
• 1 ts Cornstarch
• 2 ts Szechwan Chili Sauce
• 1 tb Vegetable oil
• 1 Scallions minced

Directions

Place clams on steamer rack over water in saucepan. Cover and bring to boil. Cook 5 minutes, or just until shells open. Drain. Combine broth, black bean sauce, sherry, cornstarch and chili sauce; set aside. Heat oil in wok or large skillet over high heat. Add onion and ginger; stir-fry 30 seconds. Add clams and black bean sauce mixture; cook and stir 30 seconds, or until sauce boils and thickens and clams are hot. Serve plain or over hot, cooked noodles, as desired.

• 24 Clams
• 3 tb Scallion; chopped white and green part
• 1 tb Sesame oil
• 2 ts Ginger, fresh; finely grated
• 2 ts Garlic; minced
• 1/2 ts Red pepper flakes
• 1/4 c Fermented black beans; rinsed & mashed
• 2 tb Wine, white
• 1 tb Soy sauce

Directions

Shuck the clams and place them on a baking sheet. Set aside.

Combine the remaining ingredients in a small saucepan and bring to a boil over medium heat.

Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at 450F, or until cooked but not tough. Serve immediately.

• 1 can Green beans
• 1/2 teaspoons Pepper
• 1 can Garbanzo beans
• 3/4 cups Salad oil
• 1 can Kidney beans
• 1 package Taco seasoning mix
• 1 cup Green pepper; chopped
• 1/2 cups Red onion; chopped
• 1 cup Cider vinegar
• 1 cup Sugar
• 1 1/2 teaspoons Salt

Directions

Drain canned beans, combine with green pepper and onion. Set aside.

Combine remaining ingredients, except taco seasoning.

Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally.

Before serving, drain, leaving small amount of marinade to toss taco seas with salad.

• 8 oz Black Beans; Dry OR
• 16 oz Tomatoes; Cut Up, 1 Can
• 30 oz Black Beans; Canned
• 1 ¼-Inch Thick Lemon Slice
• 1 md Onion; Finely Chopped
• 1 ts Dried Oregano; Crushed
• 2 Garlic Cloves; Minced
• ¼ ts Salt
• 1 Jalapeno Pepper; Seeded And Finely Chopped, Up To Two
• 1 ds Hot Pepper Sauce; (Optional)
• 1 ts Chili Powder
• 6 Flour Tortillas
• 1 ts Ground Cumin
• 5 tb Olive Or Vegetable Oil

Directions

Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 ½-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about ½ Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole or sour cream. If desired, top with chopped tomato and snipped cilantro.

TO COOK THE DRY BEANS:

To cook the dry beans in a 4 ½-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 ½ hours or until tender.

• 5 qt Que Bueno Precooked Refried Prepared according to label
• 4 c Que Bueno Picante Sauce

Directions

1. Combine Refried Beans and Picante Sauce in heavy saucepan. Heat to serving temperature, stirring occasionally. Place on warm steam table for holding.
2. As a burrito filling, place #12 scoop filling on a heated 7-inch flour tortilla. Fold envelope style. Top with Que Bueno salsa with Green Chiles, sour cream and guacamole. Garnish with grated cheese and sliced ripe olives.