Yield: 1 Servings
Measure | Ingredient |
---|---|
4 cups | Dried Beans (as many types |
\N \N | As you can find, but try to |
\N \N | Include adzuki and anasazi |
1 teaspoon | Fresh grated ginger |
2 \N | To 3 large onions, chopped |
1 teaspoon | Lemon pepper |
3 tablespoons | B-B-Q sauce |
3 teaspoons | Chopped green chili |
3 \N | Cloves garlic, chopped |
1 \N | 28 oz & 1 16 oz can crushed |
\N \N | Tomatoes |
1½ teaspoon | Chili powder |
6 tablespoons | Ketchup |
6 \N | Stalks celery, chopped |
Wash, pick over, and soak beans in water to cover by 2 inches, overnight.
In the morning, drain & rinse the beans. Return to pot with 18 cups cold water. Add ginger, and bring to a full boil. Reduce to active simmer & Cook until tender, 1½ to 2 hours. Add remaining ingredients. Bring to a boil, lower heat and simmer 3 hours more. Stir and add water as needed. If you can wait until it's completely done, you'll have plenty to freeze, and it freezes well.
From: <RYERSONRA@...>.. Fatfree Digest [Volume 10 Issue 37], Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...
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