The Huron Expositor, 1997-08-13, Page 41i
Bean Aug 13. 1997 — Page 29A
Enjoy the beans? Why not try
some of these recipes at home?
It is still -possible to duplicate some
of the taste .sensation you will be
experiencing during the 32nd
Aimed Bean Festival.
There are_ still some copies of the
30th anniversary bean cookbook,
created in 1995, available.
While copies are becoming more
and more scarce each year, word is
there are still a couple dozen left.
Check at the information booth for
copies for sale.
In the meantime, a sample of what
awaits your taste buds ...
BAKED BEANS
by Barb Jeffrey. Zurich
2 cups white beans
6 cups cold water
1/4 lb salted pork, cubed
1/2 tsp dry mustard.
1/2 tsp pepper
1 l/2 tsp salt
2.tbsp ketchup
1 112 cups tomato juice
I/4 cup molasses
114 cup brown sugar
Soak beans the night before, com-
bine beans and water. bring to a boil
for two minutes and set aside for one
hour.
Return beans.to a boil, reduce heat
and simmer covered for one hour.
Drain juice, can use instead of
tomato juice. Pour beans into casse-
role or bean pot.
Stir in remaining ingredients. Bake
covered. for four hours at 300
degrees.. Uncover and bake another
30 minutes. Add more liquid if nec-
essary.
HAMBURGER BEAN BAKE
. "GROG"
by Laurie Erb, Zurich
1 medium onion chopped
2 slices bacon cut into half inch
Pis
1 Ib ground beef
2 cans pork & beans(1 lb ea.)
• 1/2 -cup molasses
1/2 cup ketchup
1/2 tsp dry mustard
••1/2tsp salt •
1/2 tsp worchestershire sauce
Saute onion with bacon. Add
ground beef and brown. Add remain-
ing ingredients. Mix well.
Pour into a casserole dish and bale
at 350 degrees for 30 minutes.
WESTERN BARBECUED
BEANS
by Linda Thomson. Zurich
1/3 cup green pepper chopped
1/3 cup chopped onions
1 tbsp oil
1 Ib pork and beans (1
1/3 cup chili sauce
1/2 tsp chili powder
can)
Saute onion and .pepper
together. Stir in remaining
ingredients, place in small
covered casserole. Bake at
350 degrees for 30 minutes.
You may also brown a small
amount of ground beef with
onions and pepper.
TRI—COLORED BEAN SOUP
by Adelaide Sippel, Thedford
•2 large onions sliced
2 cloves. garlic, minced
4 cups water
2 potatoes cubed
3 carrots sliced
1 can pinto beans, drained
• 1 can red kidney beans. drained
1 can chicked peas. drained or
green lima beans
1 tsp oregano
2 tsp basil
salt and pepper
In a large saucepan. combine
onions, garlic, water. potatoes. and
carrots. Bring to a boil. cover and
simmer for 20 minutes until vegeta-
bles are tender.
Add all the beans. oregano. basil
and salt and pepper to taste. Simmer
for 10 minutes to blend the flavors.
Serves 12.
WHITE BEAN SALAD
by Diane Thiel. Zurich
2 cups cooked white navy beans
2 tbsp chopped onion
2 tbsp diced green pepper
2 tbsp diced celery
2 tbsp shredded carrot
salt and pepper
1-2 tbsp ntayonnaise
Use medium size bowl to mix all
vegetables and seasonings. Blend in
mayonnaise to coat vegetables.
Serve chilled.
QUICK SOAK METHOD
Combine three cups of 'water for
each cup of beans in a Targe
saucepan.
Bring to a full boil for two minutes.
Remove from heat and let beans
• stand one hour.
OVERNIGHT SOAK
Combine• three cups of water for
each cup of beans in a large
saucepan. -
Let stand overnight or 12 hours to
-the refrigerator:
MICROWAVE METHOD
Combine beans and hot water in a
two -three quart casserole. Heat on
high. covered for 10-15 minutes or
until boiling. Set aside and let stand
one hour. • • .
(done in a 700 -watt oven)