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Ingredients:
1 Pound(s) Beans, pink, red or pinto
1 Teaspoon(s) Garlic salt
1 Teaspoon(s) Onion salt
1/4 Teaspoon(s) Thyme
1/4 Teaspoon(s) Marjoram
10 1/2 Ounce(s) Beef or chicken broth
16 Ounce(s) Tomatoes, stewed
3 Tablespoon(s) Chili powder (or about 7 to 10 oz green chili salsa)
Directions: Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in about 6 cups of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in about 6 to 8 cups of hot water salted to taste. Bring to a boil, boil 3 minutes, remove from heat, and soak 1 hour. Whichever method you choose, make sure you use a pot large enough to let the beans expand 2 1/2 times, and drain and rinse the beans after soaking. Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme and marjoram. Cover and simmer until the beans are tender (2 1/2 to 3 hours). Don't let beans boil dry. Add hot water as needed. Spoon out 3 cups of the cooked beans to use another day in another way. Mash the rest of the beans with their liquid. Add remaining ingredients, plus about 1 cup of hot water. Heat at least 10 minutes to blend flavors. NOTES: * A variation of chili con carne with beans -- I got this recipe from "A Primer on Bean Cookery" by the California Dry Bean Council and other organizations. Yield: Makes 5 to 6 cups. * I'm not sure why the recipe doesn't call for you to cook a smaller quantity of beans, rather than spooning out the cooked beans. The pamphlet says that you can make the excess beans into a salad by covering them with French dressing and refrigerating. I think they're trying to sell more beans. * Chili powder is a spice from Texas and Mexico consisting mainly of ground dried chili peppers. * Green chili salsa is a Mexican condiment made from hot green chilies, onions, vinegar, salt and other ingredients. * The slow soak method gives beans a better texture. Since these beans will be mashed, it won't make much difference, unless you're concerned about those 3 extra cups of cooked beans you will make into a salad. : Difficulty: Easy : Time: 3 to 3 1/2 hours when done by the quick-soak method, overnight if slow-soak. : Precision: No need to measure. : Jeff Lichtman : Relational Technology, Inc., Alameda, CA : {amdahl, sun}!rtech!jeff : {ucbvax, decvax}!mtxinu!rtech!jeff : : Saints should always be judged guilty until they are proved innocent.. : Copyright (C) 1986 USENET Community Trust
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