Lost bean stew recipe

7 BEAN STEW

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1/2 c. lima beans

1/2 c. pinto beans

1/2 c. navy beans

1/2 c. pink beans

1/2 c. kidney beans

1/2 c. Great Northern beans

1/2 c. split peas

salt and pepper to taste

1/2 c. chopped celery

1 small jalapeno pepper

1 c. canned tomatoes

1 sliced medium onion

1 c. cubed link sausage

1 c. cubed salt pork

2 cloves sliced garlic

1 tsp. ground cumin

Pick beans and wash thoroughly. Place in heavy pot.
Cover with cold water. Place on high heat. Bring to boil for
3 minutes. Remove from heat and let set until beans have
doubled their size. Add additional water to cover and add
cubed pork, garlic and ground cumin. Cook with low heat,
adding remaining ingredients the last 40 minutes of cooking
time.

HOBO PORK AND BEAN STEW

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1 lb. dried lima beans

1 lb. cubed boneless pork

1/4 tsp. celery salt

1 small onion, chopped

1 (No. 303) can sweet corn,

drained

1 (No. 303) can diced carrots,

drained

1 lb. white potatoes, peeled

and cut in chunks

salt and pepper to taste

Soak beans overnight, drain and place in heavy Dutch
oven. Add water to cover. Add cubed pork and onions. Simmer
over low heat for 2 to 2 1/2 hours. One-half hour before stew
is finished add potatoes, corn, carrots; salt and pepper to
taste. Serve with bread to soak up gravy.

Campfire Sausage and Beans

1 medium sized onion, thinly sliced

1 medium sized green pepper, cut into 1/2-inch squares

1 or 2 tablespoons vegetable oil

1 15-oz. can baked pork and beans

1 15 oz. can butter beans, drained

1 small can sliced mushrooms, drained

5 oz. ready-to-eat smoked sausage

1/2 cup catsup

1/4 cup mustard

2/3 cup maple syrup

1 teaspoon oregano

5 whole cloves

2 small bay leaves

Heat the oil in a large saucepan over a low fire and gently sauté the onion slices and pepper squares

until the onion is slightly transparent, about 3 or 4 minutes.

Add baked beans, butter beans and sliced mushrooms and stir well.

Cut the sausage into bite sized pieces and add to the beans,

together with the catsup, mustard, maple syrup, oregano, cloves and bay leaves.

Cook the beans, stirring occasionally, until all the ingredients are piping hot. Serve immediately.

(Serves 4)

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Crockpot Recipes

Savory Bean Stew

1 cup frozen vegetable seasoning blend; onions, celery, red and green bell peppers

1 15 1/2 ounce can chickpeas, rinsed and drained

1 15 ounce can pinto beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 14 1/2 ounce can diced tomatoes with roasted garlic, undrained

3/4 teaspoon dried thyme leaves

3/4 teaspoon dried sage leaves

1/2 to 3/4 teaspoon dried oregano leaves

1 tablespoon all purpose flour

3/4 cup vegetable or chicken broth, divided

Polenta:

3 cups water

3/4 cup yellow cornmeal

3/4 teaspoon salt

additional salt and black pepper

Combine frozen vegetable blend, chick peas, beans, tomatoes and herbs in slow cooker.

Stir flour into 1/2 cups vegetable broth; pour into bean mixture and stir well.

Cover and cook on low 4 hours or until vegetables are tender and juice is thickened.

Meanwhile, prepare polenta. Bring 3 cups water to a boil in large saucepan.

Reduce heat; gradually stir in cornmeal and salt.

Cook 5 to 8 minutes or until cornmeal thickens.

Season to taste with additional salt and pepper.

Keep warm.

Stir remaining 1/4 cup broth into slow cooker.

Spread polenta on plate and top with stew.

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Sausage bean stew

Yield: 8 servings

4 cup Chicken broth

3 can Beans -- 16 oz each

(kidney, butter, pinto or

Black eye peas -- rinsed and

Drained

3 medium Carrot -- diced

3 cup Celery ribs -- diced

1 pounds Sausage links -- smoked cut

1/2 Inch pieces

1 large Onion -- chopped

1/2 cup Pearled barley

1/2 cup Dried lentils

1 teaspoon Hot pepper sauce

1 cup Fresh spinach -- chopped

In a 4 qt. dutch oven, place all ingredients except spinach. Cover and cook over med. heat for 45 to 60 min. or until the barley and lentils are tender. Stir in spinach and heat through. Yield: 6 to 8 servings. Recipe By : Country Woman