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(Select only ONE bean variety from top five
heirloom lists.)
1/3 cup Pinto,
Cranberry, or Vermont Cranberry beans
1/3 cup
Anasazi, Orca, New Mexico Appaloosa, or Trout beans
1/3 cup
Small Red Chile, Swedish Brown, Rattlesnake, or Pink
beans
1/8 cup Dark
Red/ Light Red Kidney, Dark Adzuki, or Bountiful beans
1/8 cup
Small White, Great Northern, Marrow, or White Kidney
beans
1/4 cup
Garbanzo beans
1/3 cup
Lentils
1 tbsp.
Black-eye peas
2 tbsp.
Split peas
1 tbsp.
Black beans
1 clove
chopped garlic/or tbsp. crushed 2 ham hocks
1 lrge.
onion, chopped 1
lrge. can tomatoes
1 tsp. chili
powder 1/2
cup chopped parsley
2 bay
leaves
1 tsp. dried basil
1/2 tsp.
Italian seasoning 1 cup
chopped bell peppers
1 cup
chopped celery 1
cup chopped carrot
2 tbsp.
olive oil
Sort
and rinse beans. Cover beans with water and pre-soak
overnight/ 8 hours. or 4 hours with one tablespoon salt
added. Next day, drain and rinse beans. Add two quarts
fresh water and ham hocks to a large pot and simmer for
three hours covered.
Add olive
oil to large fry pan and cook onion, carrot, celery,
multi-colored bell peppers, basil, and garlic, spices
until soft.
At the
third hour, check beans for softness, add cooked
vegetables, tomatoes, red wine, and parsley. Salt and
pepper to taste. Simmer another hour. Stir
occasionally. Remove bay leaves before serving. |
