BBQ LIMA BEANS
2 c large dried lima beans
8 c water
¼ lb. bacon, cut into ½ inch pieces (cook, drain before adding)
1 small onion, chopped
1 clove garlic, minced
½ c margarine
1 tsp prepared mustard
2 tsp Worcestershire sauce
1 ½ tsp chili powder
1 (8oz) can tomato sauce
2 Tb brown sugar
2 Tb vinegar
Sort and rinse beans; do not soak. In 4-quart saucepan, combine rinsed beans, water, and ¼ pound diced bacon. Bring to a boil, reduce heat. Cover and simmer until beans are almost tender (1 – 1 ½ hours), checking several times. Add boiling water as needed to keep beans just covered while cooking. Drain, reserving ½ c liquid. Cook onion and garlic in margarine until soft. Add remaining ingredients except drained limas and bacon slices. Cook 5 minutes, add to lima beans. Place in greased 2 qt casserole; top with sliced bacon. Cover; bake for 2 hours at 350 degrees, adding reserved bean liquid if necessary.
REFRIED BEANS
2 c cooked pinto beans, drain, reserving liquid
1 clove garlic, minced
1/3 c shortening
3 Tb onion, minced
Heat shortening, cook onion and garlic a few minutes. Add means, mash and stir with potato masher while cooking. Cook until all shortening is absorbed. Stir in reserved liquid if desired for correct consistency. Use for recipes calling for refried beans, or use as a side dish.
*You may used dry pack dehydrated refried beans, hydrated according to package directions, then add some extra water if more is needed for proper consistency.
CALIFORNIA BEAN SOUP
2 c white beans (rinsed)
1 qt tomatoes
¼ c dried onions
¼ c dried diced carrots
½ c dried chopped celery
1 or 2 ham hocks
10 c water
Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes, cook for two hours. Add remaining ingredients and cook until beans are soft.
*you can use fresh onion, carrots and celery instead of dried
THREE BEAN STEW
1 (8oz) pkg. dry navy beans
½ c baby lima beans
½ c dry red kidney beans
1 Tb salad oil
1 medium green pepper, cut up
1 medium onion, diced
1 garlic clove, minced
1 ½ Tb packed brown sugar
2 tsp salt
¼ tsp pepper
1/8 tsp ground cloves
6 c water
1 (15 oz) can tomatoes
1 (6 oz) tomato paste
1 lb. smoked Polish sausage cut into 1 ½ inch chunks
*if desired, cook sausage and drain before adding to stew. Dried onions may be used.
Use quick-soaking method to prepare beans; drain water. In heavy pan or Dutch oven, heat salad oil over medium heat. Add green peppers, onions and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, clovers and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.
BEANS AND HAM STEW
2 c dried lima beans
Water for soaking beans
4 slices bacon, diced
1 lb. ham shank cut into 3-4 pieces
1 c onions
3 bay leaves
1 tsp salt
1 ½ c cooking water
Sort and soak lima beans; drain; discard soak water. Put soaked lima beans in a 4-qt pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temp. or overnight in the fridge. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve- reheat stew uncovered over medium heat until heated through 20-30 minutes sitting frequently to prevent sticking.
LENTIL SOUP
2 c lentils
1 ½ qt water plus 6 chicken bouillon cubes**
1 (28 oz) can stewed tomatoes
1 lb. cooked hamburger or 1 (15 oz) can roast beef
1 bay leaf
3 carrots, cut into chunks
1 onion, cut up
Salt and pepper
(**you can use 3 (15 oz) cans chicken broth and 3 broth cans water instead of water and bouillon cubes)
Put all ingredients except hamburger in a 4 qt kettle. Bring to a boil, and let cook until tender. Add cooked hamburger and heat. A ham hock may be added at the end in place of or in addition to hamburger.
CREAM OF SPLIT PEA SOUP
2 c split peas
4 ½ c boiling water
½ c celery, diced
½ c carrots
1 onion, chopped
2 tsp salt
2 ½ c milk
Season to taste
Wash split peas and sort. In a large saucepan combine water, split peas, vegetables, and salt. Simmer until peas are soft, about 45 minutes, stirring occasionally. Push through sieve or bender, then add milk and seasonings, chunks of meat as desired, then reheat and serve.
PIONEER STEW
1 ¼ c dry kidney or pinto beans
1 tsp salt
½-1 lb ground beef
½ c chopped onion
½ c minced green pepper
6-8 c water
1 (15 oz)) can undrained whole kernel corn
½ tsp chili powder
¾ tsp salt
½ c shredded sharp American cheese
In large saucepan place washed and drained beans, cold water and salt. Bring to a boil. Cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder to beans. Simmer 20 minutes. Combine 1 T flour with 2 T water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.
CANNERY REFRIED BEANS
Add 1 cup refried beans to ¾ c boiling water, stirring briefly and cover. Allow to sit for 10 minutes. More water may be added for a thinner consistency. Makes about 2 servings.
From the PL Bean Class 2/28/2012
