OCR Text |
Show Bean Recipes j For The Home Gardener By LUCILLE STRINGHAM Dry beans provide nutritious; nutri-tious; economical, versati e food, and should be included in your menus each week. BEANS are an excellent protein pro-tein food and when combined with a small amount of meat, poultry, cheese, corn, or rice will contain all the ammo acids needed by the body. Beans also contain several b vitamins, iron, calcium and magnesium: and are an excellent excel-lent source of starch and liber. WHEN YOU are preparing dry beans it is recommended that they be soaked overnight or use a quick soak method before be-fore cooking. Quick soak: Add 6-8 cups water to 2 cups beans and boil " minutes. Remove from heat and let stand one hour. Drain Discarding the soaking liquid will not appreciably change the mineral and vitamin value ot the beans. TO COOK: place beans in a large kettle and cook slowly until beans are tender (2-21: hours). Add seasonings to taste. Beans will take longer to cook if tomato products are added before beans are tender. Vegetables, such as carrots and onions, can be added to beans. CHILI TORTILLA CASSEROLE 12 flour tortillas Vh pounds ground beef 1 medium onion, chopped 2 tsp. salt pepper to taste 2 cups tomato juice 1 tsp. sugar 2 tsp. chili powder 2 cups cooked beans, pinto or white 1 cup cheese, grated BROWN beef and onions with salt and pepper and sugar. Add the beans, tomato juice, and chili powder. Cook for 30 minutes, stirring occasionally. Lay a tortilla in a 12x9x2 inch pan and fill with meat mixture. Roll up tortilla and place at the end of the pan. Use about cup to each tortilla. Aftt-have Aftt-have been rolled, arrange f in the pan and pour remj chili over them. Sprinkle vl cheese and bake at 350 det 15 minutes or until het through and cheese is mef, Serves 6. BEAN SOUP 4 cups white beans, se and cooked 2 hours in watt-cover watt-cover and 2 tsp. salt Add: 1 quart tomatoes 1 onion chopped fine 1 cup grated carrots 1 tablespoon dried gr. pepper 2 cups chopped ham.chi en, or ': pound bacon n' pieces. COOK 30 minutes longe-until longe-until beans are tender, vegetables done, and flaw blended. Serve in soup bowls , grated cheese and corn c ready to be added by the in vidual. Serves 10. Defc served with homemade k; wheat bread and a salad, fruit for dessert. TYPES OF BEANS Pinto: Mexican origin, J choice for refried beans, p seasoned with cumin and ct powder. GREAT Northern: mild.t distinctive flavor. Good vegetable side dish or co bined with chicken, lart ham. Small white: smaller, lint than traditional navy b Hold shape when cooked, are great for baked beans. LARGE Limas: a goodbe with buttery, nut life flan blends well with chicke smoked meats and cheese. Baby Limas: versatile bea use like other white beans soups, and casseroles. PINK BEANS: use inn changeably with pinto, anil beans for chili con carne.h becue beans, and in soups stews. Red beans: great for ci |