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WINTER Warmers the PERFECT WINTER RECIPE COLLECTION

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WINTER Warmers the PERFECT WINTER RECIPE COLLECTION WINTER Warmers THE PERFECT WINTER RECIPE COLLECTION What better time to chow down on hearty, soul-warming comfort food than winter? This Winter Warmers cookbook is the best collection of winter recipes around. It has soups, stews, casseroles and many more recipes to help get you through the winter blues with a satisfied stomach. TABLE OF CONTENTS Randall’s White Bean and Turkey Chili ..........................................................................................................................2 Slow Cooker White Beans with Smoked Turkey .............................................................................................................3 Great Northern Beans and Ham with Cornbread ...........................................................................................................3 Tortilla Soup with Chicken and Beans .............................................................................................................................4 Green Chili Pork Stew with Pinto Beans .........................................................................................................................5 Pinto Bean Chili Casserole ...............................................................................................................................................6 Spicy Shrimp and Corn White Bean Chowder .................................................................................................................7 Corned Beef and Bean Soup ...........................................................................................................................................8 Creamy, Healthy White Bean Soup .................................................................................................................................9 Simple Hearty Bean and Sausage Cassoulet ................................................................................................................ 10 Easy Chicken and Biscuits Soup with Mixed Beans ...................................................................................................... 11 Pot Roast with White Beans ......................................................................................................................................... 12 1 Copyright Randall Beans 2019 RANDALL’S WHITE BEAN AND TURKEY CHILI INGREDIENTS • 2 Tbsp. vegetable oil • 2 cups chopped onion • 1 cup chopped green pepper • 4 Tbsp. chili powder • 1 tsp. oregano • ½ tsp. cayenne pepper (or to taste) • 2 lbs. ground turkey • 2 cups V-8 juice • 2 8-oz. cans of tomato sauce • 2 10-oz. cans, de-fatted condensed chicken broth • 1 48-oz. jar Randall Beans Great Northern Beans, drained and rinsed. DIRECTIONS Heat oil in a large pot or Dutch oven. Add onion, green pepper, chili powder, oregano and cayenne pepper Cover and cook over medium heat for 5 minutes stirring occasionally. Stir in turkey and cook over medium heat until cooked through Add V-8 juice, tomato sauce and chicken broth. Bring pot to a boil and simmer, uncovered, for 15 minutes Blend in Randall’s Great Northern Beans and cook 10-15 minutes longer 2 Copyright Randall Beans 2019 SLOW COOKER WHITE BEANS WITH SMOKED TURKEY INGREDIENTS • 1 24-oz, jar Randall Beans Great Northern Beans, rinsed and drained • 2 tsp. onion powder • 1 box of chicken stock • 2 fully-cooked smoked turkey legs DIRECTIONS In your slow cooker, add the great northern beans. Arrange the smoked turkey legs on top and pour the chicken stock over them. Add the onion powder and give it a quick stir. Turn the slow cooker on HIGH for 2 ½ hours Take out the turkey legs and place them on a plate. Shred the meat and discard any skin, bones or noticeable fat Add the meat back into the beans. Taste for seasonings and add salt and pepper if necessary. Stir and serve. GREAT NORTHERN BEANS AND HAM WITH CORNBREAD INGREDIENTS • 1 48 oz. jar Randall Beans Great Northern Beans, undrained • 1 ½ lbs. cottage butt, sliced or cut into bite-sized chunks • 2 large onions, quartered • 1 cup water • 2 medium carrots, thinly sliced • 2 celery stalks, cut into 1 ½ inch pieces • Cornbread DIRECTIONS Combine Randall Beans, cottage butt, onions, water, carrots and celery in a Dutch oven. Bring pot to a boil, reduce heat and simmer, covered, for 45 minutes Remove lid and simmer for 15 minutes, or until bean mixture is desired consistency Serve in individual soup bowls along with cornbread. Serve right away, garnished with parsley sprigs or accompanied by a basket of crackers 3 Copyright Randall Beans 2019 TORTILLA SOUP WITH CHICKEN AND BEANS INGREDIENTS For the Chicken and Stock • 2 whole chicken breasts • 1 large onion, peeled and quartered • 1 clove garlic, peeled and lightly crushed • 2 ribs celery, coarsely cut • 1 tsp. whole, black peppercorns • 3 sprigs of fresh cilantro • 1 bay leaf • 3 10.5-oz. cans of concentrated chicken broth • 6 cups of water For the Soup • 3 Tbsp. olive oil • 1 cup chopped onions • 6 medium tomatoes, peeled, seeded and chopped (or 1 28-oz. can of diced tomatoes) • 1 24-oz. jar Randall Beans Pinto Beans, drained and rinsed • 6 cups reserved chicken stock • 2 Tbsp. fresh lime juice • Salt and hot pepper sauce, to taste DIRECTIONS Peel In a large pot, combine all of the ingredients and bring to a boil. Cook, uncovered, for 25 minutes, or until the chicken is fork tender. Remove chicken to a side dish. Allow to cool. Remove the skin and cut the chicken into bite-sized pieces. Cover the chicken and set it aside. Strain the stock and set it aside Heat the olive oil in a large pot. Add the onion and sauté, stirring for 5 minutes. Add the tomatoes, beans and chicken stock. Bring to a boil. Add the lime juice and the chicken you previously set aside. Cook, uncovered for 5 minutes. Season to taste with salt and hot sauce. Garnish with sour cream and serve. 4 Copyright Randall Beans 2019 GREEN CHILI PORK STEW WITH PINTO BEANS INGREDIENTS • 2 Tbsp. olive oil • 2 lbs. boneless pork loin, cut into 1-inch cubes • 1 cup chopped onion • 1 clove garlic, minced • ¼ cup flour • 2 cups peeled and diced tomatoes (or 1 28 oz. can plum tomatoes, coarsely chopped) • 1 ½ cups chopped roasted and peeled mild green chilies (or 3 4-oz. cans of chopped, mild, green chilies) • 1 fresh jalapeno pepper, seeded and minced • 1 tsp. salt, or to taste • 1 tsp. brown sugar • 1 cup chicken broth • 1 48-oz. jar Randall Beans Pinto Beans • Hot pepper sauce, to taste DIRECTIONS Heat the olive oil in a heavy pot with a lid. Add the pork cubes, stirring until lightly brown Stir in the onion and garlic for 2-3 minutes, add in the flour and stir well to coat the meat Cook over MEDIUM heat while stirring constantly for 2-3 minutes Add the tomatoes, green chilies, jalapeno, salt and sugar. Mix well. Pour in the chicken broth and bring to a boil. Cover and simmer for 1 hour. Meat should be very tender Add the Randall Pinto Beans. Cook for 10 minutes or more. Taste and correct the seasonings, adding some hot sauce to taste if desired. 5 Copyright Randall Beans 2019 PINTO BEAN CHILI CASSEROLE INGREDIENTS • 1 14-oz. jar of Randall Beans Pinto Beans, rinsed and drained • Cooked pasta, enough to make about 4 servings • About 4 cups of you favorite chili (or 2 cans of store-bought chili) • 1 medium white onion sauteed • 10-16 oz. shredded mild cheddar cheese DIRECTIONS Preheat oven at 350°. Using an 8-inch casserole dish, place a layer of pasta, beans, onions, cheddar and top with chili. Repeat for one more layer of same. Grate some cheddar on top. Bake for 30-40 minutes. 6 Copyright Randall Beans 2019 SPICY SHRIMP AND CORN WHITE BEAN CHOWDER INGREDIENTS • 1 15.4-oz. jar Randall Beans Great Northern Beans • 2 red peppers, seeded and coarsely chopped • 4 poblano peppers, seeded and halved • 1 large sweet onion, halved and thinly sliced • 2 cloves of garlic, minced • 2 Tbsp. high quality butter • 2 Tbsp. olive oil • 1 lb. ground chorizo • 1 lb. thawed and peeled/deveined raw shrimp, patted dry • 2 cups of milk • 1 cup of low sodium chicken stock • 1 14.5-oz. can each sweet corn and creamed corn • 1 Bunch of fresh thyme, leaves removed • 2 bay leaves • Blackening seasoning to taste • Your favorite hot sauce to taste (optional) • Salt and pepper to taste DIRECTIONS In Preheat oven to 400 degrees. Once vegetables are prepped, put a large soup pot or dutch oven on stovetop over medium high heat. Add chorizo and stir until cooked through, about 10 minutes. Drain and lightly rinse, and set aside. No need to wipe pot clean. Return pot to stove and add 1 Tbsp each of butter and olive oil. This is the start to the mirepoix. Add onions, garlic, red peppers, at least two Tbsp. fresh thyme leaves. Cook until onions and peppers are softened, stirring occasionally, about 15 minutes. Note: you do NOT want your vegetables to brown, so keep the heat under medium. While mirepoix is cooking, place halved poblanos skin side up on a roasting pan in the oven. Roast until skin is starting to char, about 10 minutes. Once onions and peppers are softened, add jar of great northern beans (no need to drain) to mirepoix along with chicken stock. Simmer for an additional ten minutes. About half the liquid should be absorbed. Remove poblano peppers from the oven and transfer to food processor. Transfer mirepoix and bean mixture to food processor with the poblano peppers, and pulse until mostly smooth. Set aside. (continued) 7 Copyright Randall Beans 2019 Return pot to stove over medium high heat, adding the remaining olive oil and butter. Add shrimp and season with salt and pepper to taste. If you like, add a
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