The Rural Voice, 1983-04, Page 57RURAL LIVING
Bean Cookery
Recipes using beans courtesy of the Ontario Bean Producers' Marketing Board.
WHITE BEAN FIESTA SALAD
1/2 pound dry white pea beans
31/2 cups water
1/2 teaspoon salt
3/4 cup celery, diagonally sliced
1/4 cup chopped onion
1/4 cup oil and vinegar dressing
1/4 cup vinegar
1/4 cup white sugar
1/2 teaspoon dry mustard
1/4 teaspoon garlic salt
dash paprika
1/4 teaspoon salt
1 pimiento, thinly sliced
Bring beans and salted water to boil in
a covered saucepan. Boil 2 minutes.
Remove from heat and let stand, cov-
ered, for 1 hour. Return to boil, reduce
and simmer, covered, for 1 hour. Drain.
Combine remaining ingredients. Add
beans. Refrigerate for at least four
hours - or overnight. Keeps well in
refrigerator for up to 1 week.
Add avocado, ripe olives, cherry toma-
toes or anchovies for different varia-
tions.
SHERRY BAKED BEANS
2 cans beans with pork
1 medium onion, finely diced
PG. 54 THE RURAL VOICE, APRIL 1983
1/2 cup brown sugar, packed
1 teaspoon instant coffee
1/4 cup water
2 teaspoons dry mustard
1/2 teaspoon salt
4 slices bacon, finely diced
1/4 cup sherry
Alternate beans and onions in a 11/2 -
quart casserole.
Simmer sugar, coffee, water, mustard,
and salt for 5 minutes. Pour hot mixture
over beans and stir lightly.
Sprinkle with bacon pieces.
Bake covered at 350°F. for 30 minutes.
Uncover and stir in sherry.
Bake uncovered, 20 to 30 minutes
longer.
Note: If using beans canned in brown
sugar sauce, the brown sugar may be
omitted from the recipe.
HUNGRY BOYS' CASSEROLE
11/2 pounds ground beef
1 cup celery, sliced
1/2 cup onion, chopped
1/2 cup green onion, chopped
1 garlic clove, minced
1-6 ounce can tomato paste
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon monosodium glutamate
2 pounds dry white pea beans
Soak pea beans. For each cup of beans
add 21/2 to 3 cups water. Let stand 12
hours or overnight. Or, for quick soak,
slowly bring to a boil and boil gently
for 2 minutes.
Remove from heat and let stand 1 hour.
Drain beans, OR use canned processed
navy beans.
Saute in frying pan ground beef, celery,
onion, green pepper, and garlic until
vegetables are tender; drain.
Add tomato paste, water, salt, paprika,
and monosodium glutamate.
Reserve 1 cup for biscuits.
Add cooked beans. Simmer while pre-
paring biscuits.
Pour meat mixture into baking dishes.
Top with biscuits. Bake at 425°F.
(220°C.) for 15 to 20 minutes or until
golden brown.
CREAM OF BEAN
AND VEGETABLE SOUP
11/2 cups dry white pea beans
5 slices bacon, cut in 1/2 inch pieces
11/2 cups onion, chopped
3/4 cup celery, diced
6 cups liquid from beans plus water
11/2 teaspoons salt
1/2 teaspoon pepper
6 cups milk
2 tablespoons parsley, chopped
3/4 cup grated carrot or other vegetable
Soak beans. For each cup of beans add
21/2 to 3 cups of water. Let stand 12
hours or overnight. Or, for quick soak,
slowly bring to a boil and boil gently
for 2 minutes. Remove from heat and
let stand 1 hour.
Drain beans, reserving liquid.
Fry bacon until crisp. Remove from pan
and drain.
Saute onion and celery in bacon fat
until onion is transparent. Add bean
liquid, beans and seasonings.
Cover and cook until beans are tender
and water is almost absorbed (about 2
hours).
Add milk, parsley and carrot. Bring to
boil. Sprinkle with crumbled bacon.
Use diced cooked vegetables for a
different variation.
RAGOUT
2 Ib. stewing beef or round steak, cut in
cubes
1/4 cup butter
Salt to taste
Pepper to taste
1 teaspoon sugar
16-20 whole peeled onions, small
2 green peppers, cut into strips
8 cups beans in tomato sauce
1 bottle beer