Yield: 1 Servings
|4 cups||Dried Beans (as many types|
|As you can find, but try to|
|Include adzuki and anasazi|
|1 teaspoon||Fresh grated ginger|
|2||To 3 large onions, chopped|
|1 teaspoon||Lemon pepper|
|3 tablespoons||B-B-Q sauce|
|3 teaspoons||Chopped green chili|
|3||Cloves garlic, chopped|
|1||28 oz & 1 16 oz can crushed|
|1½ teaspoon||Chili powder|
|6||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@...