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The LDSCN Weekly Recipe Archive Tips On Cooking Beans and Two Bean Recipes

White Chili (From Country Woman)

• 2 pounds dried great northern beans
• 1 1/2 cups diced onion
• 1 tablespoon cooking oil
• 1 tablespoon ground oregano
• 2 teaspoons ground cumin
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon cayenne pepper
• 4 1/2 quarts chicken broth
• 2 garlic cloves. minced
• 8 boneless skinless chicken breast, cubed
• 2 cans (4 ounces) chopped green chilies

Place beans in a saucepan, cover with water and bring to a boil. Boil 2 minutes .Remove from heat. Soak 1 hour,drain and rinse. In a 5 quart pan, saute onion in oil until tender. Combine seasonings, add half to pan. Saute 1 minute .Add beans, broth and garlic. bring to a boil. Reduce heat, simmer 2 hours. Coat chicken with remaining seasonings. Place in a 15 inch by 10 inch by 1 inch pan. Bake at 350 degrees for 15 minutes or until juices run clear. Add to beans. Stir in chilies . simmer 1 1/2 - 2 hours

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Tips and Recipes below from the Columbus, Ga. Stake

1. Most beans foam when they are cooking. To reduce foaming, add 1 tablespoon of fat to the cooking water for each cup of water

2. Adding acidic ingredients such as tomatoes, vinegar, ketchup, etc. retards the softening process so these should be added later in the cooking process.

3. To reduce cooking time, a pressure cooker may be used. Never fill cooker more than 1/3 full, including the water. Be sure to use fat to prevent foaming. Cook at 15 lbs pressure for the time indicated in your cookbook. Be careful and try to get any loose skins out before you begin to use the pressure cooker. You might end up with them on the ceiling if the vent gets clogged.

4. To soften old, hard beans:
Wash and soak them after removing discolored beans or foreign objects. To 1 cup of beans ,add 2 1/2 cups hot water and 2 teaspoons baking soda. Soak overnight. Next day drain and rinse twice. Put in a large pot, cover with water and cook 2 hours.

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Red Beans and Rice

• 1 lb dry red kidney beans (2 1/2 cups)
• 1 cup onion,chopped
• 1/4 c green onion tops, thinly sliced
• 1/4 cup green pepper, chopped
• 1 clove garlic, minced
• 1 tablespoon fresh parsley, finely minced
• 1-2 pounds ham hocks
• 1/4 teaspoon black pepper
• dash Tabasco
• 1 bay leaf
• 1 /2 teaspoon thyme
• 1 /2 teaspoon basil
• 1 quart cold water
• 1/2 pepperoni sausage,sliced (optional)

Soak beans overnight in cold water to cover; drain. Put beans and remaining ingredients into a heavy pot or kettle, adding enough water to cover-approx., 1 quart. Bring to a boil, then reduce heat, simmer on low heat for 5-6 hours or until beans are tender and thick with a natural gray formed. Add additional water if mixture appears too dry. Scrape down sides and across bottom of kettle to prevent scorching. Season to taste. Serve over hot steamed rice.

Nancy Goddard

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00