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What about Beans?!

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Brown Eyes:
Anyone have any great bean recipes?  Seems appropriate.
 ;D

Meryl:
Beans for Thanksgiving and Christmas?  Where were you raised, gal?  ;D

Well, we do have plenty of Brokie holidays where beans are welcome as the main event.  So here's my Mom's recipe, which makes a great meal all by itself.


NAVY BEANS WITH HAM

Makes 4-6 servings

1 16 oz. package Navy beans

2 14-1/2 oz. cans of chicken broth

1 large onion, chopped

1-1/2 cups of ham, diced (approx.)

1-2 cloves of garlic, crushed

Coarse ground pepper and salt to taste


Rinse the beans and put them in a large pot with the chicken broth.  Fill an empty broth can 2-3 times with water and add to the pot.  Bring to a boil, adding the other ingredients.  If you have a meaty ham bone, use less chicken broth and cook the beans with the ham bone for extra flavor.

Turn down the heat and cover.  Let simmer at least two hours, or til the beans are tender, stirring occasionally.  You may want to add more water if the liquid has reduced before the beans are tender.  The final dish should be soupy.

Add the salt only after you have tasted the cooked beans, as the ham will make them somewhat salty anyway.

Serve up in bowls, with a generous dollop of ketchup if desired.  Goes down real well with brown bread and butter and a cold beer.  :)

MaineWriter:
For anyone who is reading Through The Veil Of Time, this is the recipe that Kelly is entering in the chili cook-off.

BLACK BEAN CHILI

1 lb dry black beans
3 cloves garlic, minced
1 onion, chopped
1/2 tsp crushed red pepper (this is the minimum)
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1 28 oz can chopped or crushed tomatoes
2 cups water
2 Tbsp cider vinegar

Garnishes: chopped tomato, cubed avocado, chopped scallions, grated cheese, sour cream, salsa

Mix all ingredients (except garnishes) together in a crock pot. Cook on low for 8 to 10 hours

We like chili served on rice (sort of a rice and beans variation). Serve the garnishes separately for each diner's enjoyment.

Serves 6 to 8 easily.

Leslie

Shakesthecoffecan:
My sister is hosting as she always does and the theme this year is coffee: cakes, gravy, etc., if anyone has any receipies involving coffee I'd love to hear them.

what I think I'll do is fi me a big ole' pot of Pintos and take them over there, her house ain't seen a pinto in its life!

opinionista:
Stewed Beans (Spanish style)

1 can of Pinto beans
1 cup of water
2 ounces of tomato sauce
1 Tbsp of alcaparrado (spanish olives)
1 Tablespoon of olive oil
1/4 teaspoon of black pepper
1 Tablespoon of *Sofrito (see end of page)


In a saucepan heat oil, then add the tomato sauce, alcaparrado, black pepper and sofrito and cook for about 4 minutes. Add the remaining ingredients, season to taste with salt. Turn on the heat again to medium and cook for an additional 20 or until the mixture becomes a bit thick. Serve over white rice.


*Sofrito:

1 bunch Cilantro leaves
2 red bell pepper - chopped
1 large Onion, chopped
1 lb sweet peppers
1/2 lb of Garlic

Blend all the ingredients in a food processor, but don't over blend. This recipe keeps well in the freezer.

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