Recipes

WINNING COOK-OFF RECIPES

All of our contestants submitted delicious entries!

BLUE RIBBON RECIPES

Jacque Cloud

Stacked Enchiladas

1 package of Morning Star black bean burgers

1 box of Jiffy corn bread mix (made with 1 egg, 2 tablespoons butter, and ¾-cup buttermilk.)

1 15-ounce can of green chili sauce

1 cup of shredded Colby-Jack cheese

Cook black bean burgers in a non-stick pan over medium heat. Heat through turning once; keep warm. Prepare the corn cakes according to package instructions; keep these warm. Heat the green chili sauce to simmering. Layer the corn cake and bean burger. Pour hot green chili sauce over the top and cover with cheese. Serve hot. This recipe serves 4.

Tammy Bollman

Chicken and Roasted Garlic with Navy Beans Stew

Roasted Garlic

1 bulb garlic, unpeeled

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

Preheat the oven to 400. Peel away the outer layers of galic skin leaving the skins of the individual coves intact. Using a knife, cut off ¼- to ½-inch of the top exposing the individual cloves of garlic. Place the garlic head in a piece of aluminum foil. Top with the olive oil and salt. Close the foil tightly. Put the garlic in a small baking dish and bake for 30-35 minutes or until the cloves feel soft when pressed.

Stew

2 medium yellow onions, diced

2 tablespoons extra virgin olive oil

1 Anaheim chili (or more depending on heat level desired)

3 tablespoons flour

1 cut dry white wine

7 cups low-sodium chicken broth

4 cups shredded, cooked chicken

1 tablespoon chili powder

½-teaspoon cayenne pepper

2 (15-ounce) cans navy beans, drained

1 (10-ounce) box frozen, chopped spinach, thawed and squeezed dry

¾-teaspoon paprika

¹/3-cup heavy cream

Preheat broiler. Cook the onions in the olive oil in a large saucepan over medium =-low heat until caramelized, about 20 minutes. Meanwhile, place the chilies on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, over with plastic wrap, and let cool. Peel the peppers with a knife, stem, seed, and chop them.

Add the flour to the onions; cook and stir until toasted, about 3 minutes. Increase the heat to high and add wine; simmer 2 minutes scraping all of the browned bits off the bottom of the pan. Add the chilies, 6-cups broth, chicken, chili powder, cayenne, and beans. Season with salt and pepper and return to simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1-cup broth and process until smooth. Add to the stew and simmer until thickened, about 30 minutes. Add the spinach during the last 5-minutes of cooking. Add the paprika and cream.

Tammy Bollman

Calico Black Bean Salad

2 15-ounce cans black beans, drained and rinsed

1 15-ounce can corn, drained

Roma tomato, diced

¼-cup diced red bell pepper

¼-cup diced red onion

¼-cup diced green onions

¼-cup diced pineapple

1 tablespoon parsley, chopped

1 jalapeño pepper, seeded and minced

2 tablespoons balsamic vinegar

2 tablespoons white wine vinegar

Juice of ½ lime

3 tablespoons honey

1 teaspoon salt

1 teaspoon black pepper

Mix all ingredients in a large bowl. Cover and refrigerate for 1 hour.

Jacque Cloud

German Chocolate Cupcakes

Cake

1 box (18.25 ounces German chocolate cake mix

1-1/3 cup of cooked, unseasoned, blended pinto beans

1 stick butter

½-cup light sour cream

3 eggs

Heat oven to 350. Mix beans, butter, sour cream, and eggs. Add the dry mix to the wet ingredients. Fill the cupcake pans ½ to ¾ full and bake for 15 to 17 minutes. Cool and frost with German chocolate frosting.

Frosting

1 cup brown sugar

1 cup evaporated milk

1 stick butter

3 egg yolks

1 tablespoon vanilla

1-1/2 cup shredded coconut

1-1/2 cup chopped pecans

Mix sugar, milk, butter, and eggs in a non-stick sauce pan. Heat slowly and stir constantly with a wooden spoon. When mixture thickens and begins to boil, remove from heat and add coconut and pecans. Allow to cool some before frosting cupcakes.

RED RIBBON RECIPES

Doris Rush

Columbian Soup

Main Ingredients

1 can Great Northern Beans

1 can diced tomatoes

1 can corn (or frozen corn)

1 can chicken chunks

Optional Condiments

1 onion coarsely chopped

1 tablespoon butter

1 bunch cilantro, coarsely chopped

Avocado, coarsely chopped

Capers or black pepper

Dollop of sour cream

Sauté onion in 1 tablespoon butter. Add contents of cans. Before serving stir in cilantro and avocado. Top with dollop of sour cream and capers/pepper.

Jacque Cloud

White Bean Green Chile

6 cups cooked, seasoned Mayocoba beans

1 large yellow onion chopped and sautéed

1 32-ounce can green chili sauce

3 seeded, roasted, and chopped Jalapenos

1 14- ounce can chicken broth

2 seeded, roasted, and chopped poblano (green) or ancho chilies (dried poblanos)

1 tablespoon chopped cilantro

1 tablespoon dried Spanish oregano

8 cloves minced garlic

½-cup olive oil

3 cups roasted chicken breast, chopped

Sauté onion, peppers, and garlic in olive oil until translucent; don’t overcook the garlic or it will turn bitter. Put the beans, chicken, broth, oregano, cilantro, and sautéed vegetables/oil into a Crockpot. Turn on low and heat through – about 1 hour.

Nancy Stricker

BBQ Chipotle Bean Salad

2 15-ounce cans each of pinto beans, red beans, and black beans, rinsed and drained

1 cup celery, diced

¼-cup scallions, sliced

½-cup Chipotle barbecue sauce

¼-cup cilantro, chopped

Fresh lime juice

Endive leaves*

Toss first five ingredients with a squeeze of fresh lime juice. Spoon into endive leaves.

*Serve on small salad plates/bowls if endive leaves cannot be found.

Tammy Bollmon

Chocolate Brownie Truffle with Raspberries

Brownies

4-ounces unsweetened chocolate

1 cup unsalted butter

2 cups soft-cooked black beans, drained well (canned is OK)

1 tablespoon vanilla extract

3 tablespoons instant coffee granules

1 teaspoon salt

4 large eggs

1-1/2 cups agave nectar

Preheat oven to 325. Line an 11 x 18-inch baking pan (jelly roll pan) with parchment paper and spray with cooking oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for about 2 minutes. Stir to melt the chocolate. Place beans, vanilla, and 2 tablespoons of the melted chocolate mixture into the bowl of a food processor. Bland about 2 minutes or until the batter is thick and smooth. Set aside.

In a large bowl, mix together the remaining melted chocolate mixture, coffee granules and salt. Mix well and set aside.

In a separate bowl, with an electric mixer, bean the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixtyure. Mix with electric mixer until well blended, about 1 minute.

Add the egg misture to the chocolate. Mix well. Pour the batter into prepared pan and bake 30-40 minutes or until brownies are set. Let the pan cool completely before cutting into squares. Refrigerate to firm-up brownies.

Raspberry Filling

½-cup unsalted butter, softened

¼-cup seedless red-raspberry jam

5 tablespoons powered sugar

Beat butter and jam together with an electric mixer on medium speed until flurry, about 2 minutes. Add the powdered sugar until smooth.

Remove brownies from the pan. Cut them into 2 x 2 inch squares or use a small cookie cutter to cut the desired shape. Spreads about 2 teaspoons raspberry filling over the top and place another brownie on top.

Frosting

½-cup butter, softened

2-3-cup baking cocoa

3 cups powdered sugar

1 tablespoon milk

4 tablespoons cold coffee

Melt the butter in a medium-sized bowl in the microwave for about 1 minute. Stir in the cocoa. Beating on medium speed, add the powdered sugar, milk, and coffee to the butter and cocoa and beat for about 2 minutes. Add more coffee if necessary to make a smooth, thick consistency. Frost each individual truffle and top with a fresh raspberry if desired.

CONGRATULATIONS TO ALL OUR WINNERS AND THANK YOU TO EVERYONE WHO PARTICIPATED!

Nebraska Dry Bean Growers Association