Subj : Beenz was: Romani Soup
To   : Shawn Highfield
From : Dave Drum
Date : Wed Feb 22 2023 05:13:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Or, go down the store and buy a 15 oz can of chickpeas/garbanzo beans
 DD> and allow 30 seconds to open and drain the can.  Bv)=

 SH> 100%. ;)  Only dried beans I bother with are lentil and split pea's.
 SH> 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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