Shawn Highfield wrote to Dave Drum <=-
Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
and allow 30 seconds to open and drain the can. Bv)=
100%. ;) Only dried beans I bother with are lentil and split pea's. Everything else is from a can.
I still do my own chilli beans. And I've got this big bag of "butter"
beans waiting for a post-Easter ham bone.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Chilli Beans
Categories: Beans, Chilies
Yield: 4 Servings
2 c Dried pinto beans
1 ts Oil or bacon dripping
1 md Onion; chopped
3 cl Garlic; mashed
8 oz Can tomato puree or paste
2 ts Ground cumin
1 tb Chilli spice *
Salt & pepper
1 md Bell pepper; cored, diced
1 Dried red chile; ground
Water; as needed
* Mexene, Baron's, Ray's, etc.
Soak beans overnight, if desired. Then drain and add
fresh water. Boil the beans hard for 10 to 15 minutes
to kick start the conversion of the starches. Reduce
the heat to a nice four bubble simmer and cover the
pot. Cook until tender but not mushy.
You can fisnish the cooking in the crockpot once you
have boiled the beans to start the starch conversion.
Saute onion and garlic in oil. Add tomato, chilli
spice, salt & pepper, parsley and ground red pepper
with a little water.
Boil for 10-15 minutes. Add to beans and add the cumin
at this time, cook for 25 minutes or longer.
Recipe and MM Format by Dave Drum - 04 July 1996
Uncle Dirty Dave's Kitchen
MMMMM
... A riddle, wrapped in an enigma, folded into a soft taco shell.
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