The Rural Voice, 1987-09, Page 61RURAL LIVING
BEST OF BEANS
Soak white beans overnight in 3
cups of water for each cup of beans.
For a quick soak, combine 3 cups of
water for each cup of beans in a large
saucepan. Bring to a full boil 2 minutes.
Remove from heat and let stand 1 hour.
To cook beans, bring them to a boil
in the soaking liquid, reduce heat, and
simmer gently for 30 to 40 minutes if
beans are to be baked or cooked; 60
minutes if no further cooking in recipe.
White Bean Fiesta Salad
Ingredients
1 cup dry white beans, soaked, cooked
2 stalks of celery, sliced diagonally
1 small onion, chopped
1 small green or red pepper, sliced
1/2 cup sliced ripe olives (optional)
1 cup cherry tomatoes, halved (optional)
3 T vegetable oil
5 T vinegar
1/4 cup sugar
1/2 t dry mustard
1/4 t garlic powder
1/2 t salt
pinch of paprika
Combine cooked beans, celery, onion,
green or red pepper, olives and tomatoes
in a large bowl. Mix remaining ingredi-
ents and pour over bean mixture; mix
well. Cover and refrigerate at least 4
hours or up to 1 week. Serves 8.0
Canadiana Baked Beans
Ingredients
1 (16 oz./454 g) pkg. white pea beans
5 cups cold water
1 T oil
4 slices bacon, diced
1 Targe onion, chopped
1/2 green pepper, chopped
1 t salt
1 (6 oz./170 mL) can tomato paste
1/3 cup brown sugar
1/4 cup maple syrup, dark corn syrup, or
molasses
Put beans, water, and oil in a large
saucepan. Bring to a full rolling boil,
covered for 2 minutes. Set aside 1 hour.
Add bacon, onion, green pepper, and
salt. Return beans to boil. Reduce heat
and simmer covered for 40 minutes.
Pour mixture into 5 to 6 qt (6L) casserole
or bean pot. Stir in tomato paste, sugar,
syrup, or molasses. Bake covered at 300
degrees F (150 C) for 3 to 3 1/2 hours or
until tender. Add more water during
cooking if necessary to give consistency
desired. Serves 8.0
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SEPTEMBER 1987 59