by Sherry Christensen, Stake Relief Society Temporal Welfare and Self-Reliance Specialist
Last month we began learning about beans. Here are a couple more recipes to add to what we already have:
Quick Chili, using canned kidney beans (serves 6) Prep time about 1 hour
Place 2 cups chopped onions, ½ large green pepper, and 2 cloves minced garlic in large skillet and stir in 1 TBLS Olive Oil.
Place chunks of 1 pound ground beef on top.
Lightly sprinkle with salt and pepper.
Cover with lid and cook until onions are translucent and meat is browned, stirring and chopping meat occasionally.
Pour mixture into sieve and drain any liquid/oil. Return mixture to skillet.
To this mixture, add 3 cans kidney beans (which have been rinsed and drained),
2 16-ounce cans tomato sauce, and 1 TBLS chili powder.
Add salt and pepper to taste
Cook until heated through, about 15 min. You may eat immediately if needed, or cook longer if you have time to let the flavors settle in before eating.
Lentil Stew, using dry lentils (serves 4) Prep time about 1 hour, or slightly more
In a large saucepan combine:
7 cups water
1# lentils, washed and drained
1 bay leaf
½ tsp salt (unless adding ham bone, as it provides the salt)
(variation: add ham bone, if desired)
Bring to a boil over high heat, then cover with lid and simmer for 15 minutes.
Stir in and Mix well:
1 large potato, cubed
1 large carrot, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
¼ cup tomato paste
4 cloves garlic, minced
1 tsp dried savory
Cover and gently simmer , stirring occasionally, for 30 minutes or until lentils are tender. Before serving, stir in ¼ cup fresh parsley and remove the bay leaf.
Self-Reliance 