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Exotic Bean And Corn Medley

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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

2 1/3 c Anasazi beans, or
appaloosa Jacob's cattle
or calypso soaked
overnight and drained
3 qt Water, up to 4
2 T Vegt broth
2 1/3 Onions, diced
5 Cloves gralic, minced
2 1/2 c Corn, frozen or fresh
2 c Canned hominy kernals
drained
1 T Dried oregano
2 t Dried thyme
1 t Salt or to taste
1 t Freshly ground pepper or to
taste

INSTRUCTIONS

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 1/3 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 1-1/2  ~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@aol.com> on Apr 29, 1998

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