Exotic bean and corn medley

Yield: 1 Servings

Measure Ingredient
2⅓ cup Anasazi beans; (or appaloosa, Jacob's cattle or calypso), soaked overnight and drained
3 quarts Water; up to 4
2 tablespoons Vegt broth
2⅓ Onions; diced
5 Cloves gralic; minced
2½ cup Corn; frozen or fresh
2 cups Canned hominy kernals; drained
1 tablespoon Dried oregano
2 teaspoons Dried thyme
1 teaspoon Salt or to taste
1 teaspoon Freshly ground pepper or to taste

This recipe from Vegetrian Times Vegt Entertaining is really yummy. You have to be careful however that you don't overcook the beans. (It's still yummy, but mushy.) the recipe is for 30 people so I had to make ⅓ recipe.

We ate it for two nights though. Good over rice.

In a very large saucepan, combine beans and water and bring to a simmer.

Cook uncovered over medium high heat until tender about 1-½ -2 hours.

Remove from heat and cool slightly. Drain. ( I cooked beans in a pressure cooker- about 15-20 minutes).

In another saucepan, heat vegt broth and saute onions and garlic for 4 minutes. Stir in cooked beans and remaining ingredients. Cook uncovered for 8-10 minutes over low heat, stirring occasionally.

Per serving: originally this recipe called for a small amount of oil which I subbed vegt broth So: I'm not sure exactly how much this effected the per serving amounts.

Posted to fatfree digest by JBennicoff <JBennicoff@...> on Apr 29, 1998

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