Bean recipes

Today’s recipes are for a gentleman hunter and fisherman. He and his sons like to spend time in the woods. They like to pre-prepare some of their meals to make cooking easier. They love their crock-pot. As per your request, there are dry beans in them. Take care, and I’ll be seeing you around…agnes

Mexican Soup

1 pound of extra lean ground beef

1 can black beans

1 can kidney beans

1 can pinto beans

1 can Mexican corn

1 can shoe peg corn

1 can Rotel tomatoes

1 (4 ounce) can green chilies

1 can tomatoes with green peppers and onions

1 package taco seasoning

1 package (dry) Hidden Valley Ranch Dressing mix

Brown beef and drain. Add all other ingredients, adding water as needed and simmer 30 minutes, once it comes to boil. Serve with cornbread and salad. Freezes well.

Red Bean and Rice Soup with Sausage

In a large soup pot, put 1 pound of dried red beans that have been washed and soaked overnight. Drain and add:

8 ounces salt cured ham or salt pork

4 cups chicken broth

4 cups water

1 medium onion, chopped

3 stalks celery, sliced

2 tsp, minced garlic

1 tsp Texas Pete

Slowly bring to a boil, skimming any foam or fat off the top. Reduce heat to simmer and cook (covered) for 1 and 1/2 hours. Add 3/4 pound Kielbasa sausage, sliced and cook until beans are soft (about another hour or two.) Serve over hot cooked white rice in the soup bowl along with cornbread, sliced fresh or pickled peppers, sliced onion and fried okra.

White House Bean Soup

1 pound of white navy beans, washed and soaked overnight or washed several times in warm water and soaked for about an hour. To the soaked beans add:

1 ham bone from a baked ham (if using canned dry beans, do not add here)

2 quarts water

1 bay leaf

1/4 tsp black pepper

Cook until beans are tender. Remove ham bone and bay leaf. Discard bay leaf. Put ham bone aside to cool. Skim off any fat. To the cooked beans add:

1 small onion, chopped

2 good size carrots, sliced

2 ribs of celery, sliced

2 large potatoes, diced

Slowly bring to a boil and add some of the extra little bits of ham that were not on the bone. Simmer until the vegetables are done and the potatoes and beans are beginning to thicken soup. Add the ham that was on the bone. Salt to taste. Serve with cornbread and a salad.

White Chili (Chicken Chili)

4 cans (15 ounce) great northern beans (drained and rinsed)

6 cups chicken broth and water (half and half)

4 chicken bouillon cubes

2 medium sweet onions, chopped

1 T olive oil

1 clove garlic, minced

2 small cans green chilies, chopped

1 1/2 teaspoon chili powder

2 teaspoon ground cumin

1 1/2 teaspoon oregano

1/4 teaspoon ground cloves

1/4 teaspoon red ground pepper

4 raw chicken breast, cubed

Monterey Jack cheese, grated

chopped chives

In a large pot, heat oil; add chicken, onions and garlic; sauté lightly until onions are tender. Add liquids and seasonings and slowly bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add beans and green chilies; return to a boil, reduce to simmer, cover and cook for 30 to 45 minutes.

Note: For a richer tasting soup, add extra bouillon, but remember to not add extra or any salt until you taste.

Just a word of advice: Always make sure that your number of landings equal the number of take-offs you make…agnes

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