Peach Berry Compote

1 c. fresh or frozen peaches
1/2 c. orange juice
2 T. brown sugar
1/4 t. ground cinnamon
1 c. fresh or frozen blueberries
1/2 c. sliced fresh or frozen strawberries

In a small saucepan, combine the peaches, orange juice, brown sugar and cinnamon; bring to a boil over medium heat.  Add berries;  cook and stir for 8 to 10 minutes or until thickened. 

Cuban Black Bean Soup (Bob's Red Mill)

1 lb. Bob's Red Mill Black Beans
4 c. water
3 gloves of garlic, minced
1 bell pepper
1 onion, chopped
2 t. paprika
3 t. cumin
2 bay leaves
4 c. chicken stock, fresh or canned
1/4 t. chili pepper
1 t. red wine vinegar
salt and pepper to taste

Soak beans overnight or heat in 4 c. water, cover and boil 2 minutes.  Turn off heat and let stand for one hour.

ADD all ingredients to beans except salt, pepper and wine vinegar.  COVER and simmer for two hours or until beans are tender.  ADD salt, pepper, red wine vinegar to taste.  Bring to a SIMMER,  heat through and let stand.  As a variation serve over cooked brown or white rice.  Makes 6 servings.

Four-Grain Waffles

A combination of 4 grains makes these waffles a winner at the Bob's Red Mill/Fred Meyer Baking Contest 1992.  Try them soon with your favorite toppings.  Recipe brought to you from the kitchen of D. Schnute, Longmire, WA

1/2 c. brown rice flour
1/4 c. whole wheat pastry flour
1/4 c. buckwheat flour
1/4 c. cornmeal, fine grind
1 1/2 T. baking powder
1 c. water
1 T.l honey
1 large egg, separated
1 T. vegetable oil

Combine flours and baking powder.  Separate egg and beat while until stiff. 
Combine honey and water, egg yolk and vegetable oil.  Combine liquid mixture and flours, mixing as little as possible.  Fold in egg white.  Mixture will be frothy and should be rather thick.
Bake on medium-hot waffle iron to a slight crispness.

Oil the waffle iron lightly with a mixture of 1 T. of Bob's Rd Mill lecithin to 1/2 c. vegetable oil.  This tends to stick, even to Teflon.

Serve with unsweetened applesauce of your favorite topping.

Quinoa Salad

2 c. Quinoa Grain
1/4 c. Hazelnuts, toasted and crushed
1/4 c. green onion, minced
1/2 c. red seedless grapes, sliced
Annie's natural raspberry vinaigrette dressing to taste
mint leaves

Cook Quinoa as directed on package, drain and let cool to room temperature.  Mix all ingredients in a large bow.  Use dressing sparingly and garnish with fresh mint leaves.

Cranberry-Apple Crisp

3 Medium tart apples, peeled and cored
3 T. lemon juicey
1/2 c. firmly packed brown sugar, divided
2 1/2 t. ground cinnamon, divided
1 c. dried cranberries
1/2 c. flour, whole wheat, oatmeal, or any kind you would like
1/2 t. ground nutmeg
3 T. butter
2/3 c. oatmeal, uncooked

Preheat oven to 350 degrees

Slice apples thinly and layer them in a 9 by 9 inch baking dish.  Sprinkle with the lemon juice, 1/4 c. brown sugar, 1 t. cinnamon, and 1 c. cranberries.  In a medium bowl, combine flour, remaining 1/4 c. brown sugar, remaining 1 1/2 t. cinnamon and nutmeg.  Cut in butter with a fork or pastry cutter until well mixed.  Stir in oatmeal.  Spread mixture evenly over the apple and cranberry layer.  Bake 30 minutes and serve with a scoop of ice cream.

Thirteen Bean Chili

1 1/4 c. Bob's Red Mill 13 Bean Soup Mix

Soak overnight or soften by boiling five minutes and allowing to soak at least one hour.  Drain and cover with water and simmer until tender (about 3 hours)

Brown 1 lb. of ground turkey, chicken, beef and drain

Add:
One chopped medium onion
Garlic as desired
2 -- 8 oz. cans tomato sauce
1-2 T. chili powder
3/4 to 1 tsp. salt
dash pepper
Cooked beans

Simmer one hour.  Makes 4 to 5 servings

Bob's Red Mill Bean Soup Seasoning

I recommend Bob's Red Mill Soup Seasoning Mix.  The best place to purchase it is in Milwaukee, Oregon, at their outlet store, but it is packaged and available many other places.

Cooking instructions
Wash, sort and soak overnight two cups of dry beans. 
Rinse and add:
1 cup chopped onion
1 1/4 t. salt
2 T. Bob's Red Mill Bean Soup Seasoning

Mix, bring to a full boil, reduce heat and simmer 1 1/2 to 2 hours or until tender.  For milder flavor, reduce the amount of seasoning used.  Mix the spices thoroughly when using less than full packet.  Makes 6 to 8 normal servings.

Refried Black Beans with rice and tortillas and Queso Fresco cheese -- Grandma Castillo

Wash and sort 3 cups of dried black beans.   Put 3 to 4 cups of water to each cup of dried black beans.  Add one head of garlic.  Pressure for about 30 minutes.  When they are done, let them cool down and then liquify the beans (there will be a little water left over) and season with salt and pepper to taste.  Take garlic out before you liquify.   In a frying pan saute chopped onions and 3 garlic cloves in olive oil.  When the onions and garlic are browned, remove garlic and pour liquified beans into your frying pan.  Heat and serve with tortillas and rice or for breakfast with tortilla, scrambled eggs and salsa.