| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Casserole |
3 |
Servings |
INGREDIENTS
| 12 |
oz |
Dried pinto beans |
| 5 |
c |
Water |
| 2 |
c |
Ham; diced |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Onion; diced |
| 1/2 |
c |
Carrots; minced fine |
| 1 |
tb |
Season salt |
| 2 |
tb |
Beef soup base |
| 1 |
tb |
Chicken soup base |
| 1/4 |
ts |
Red pepper flakes |
INSTRUCTIONS
Date: Fri, 29 Mar 1996 00:37:33 -0500
From: BobbieB1@aol.com
Soak beans overnight in soda water. Combine all ingredients in Slow
cooker. Cook on low 8 hours or until beans are tender.
Note: Use 4 cups water for Lima beans. Use 2 T dried vegetables in place
of 1 c fresh. I use 1 T dried carrot tops in place of sliced fresh carrots.
Created by Dorothy Flatman. Revised to add soup bases and red pepper
flakes 02/11/96
A revised recipe for my crockpot beans and ham. I used home grown
horticulture beans, added beef and chicken soup base, and red pepper flakes
to spice them up a bit. Got such raves from the family I decided I better
revise the recipe while I still remembered what changes I made to it. Also
decided to try soaking the beans overnight in baking soda water in an
attempt to avoid the usual gassiness. Seems to have worked quite well, the
beans were quite tender without being mushy.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #90
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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