The New Laurel's Kitchen

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Chili Con Elote

Many Bean Stew

 

* Exported from MasterCook *

 

Chili Con Elote

 

Recipe By : The New Laurel's Kitchen, by Robertson et. al. page 308

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 clove garlic

2 tablespoons oil

1 green pepper -- diced

1 teaspoon chili powder

1 teaspoon cumin powder

1 cup chopped tomato

OR 2 tablespoons tomato paste

1 cup fresh corn

4 cups cooked kidney beans

OR black or pinto beans

1 1/2 teaspoons salt

1 teaspoon Oregano

 

Basic and classic. The corn adds a lot, but when it isn't in season we

make the dish without and it's just great.

 

The chili powder here is just enough for flavor without fierceness. If

chili without tears isn't chili to you, use more, or add cayenne.

 

Saute onion and garlic clove in oil until onion is soft. Crush garlic

clove. Add green pepper and spices. Saute another 2 or 3 minutes. Add

tomatoes and corn if you have it. Mash 2 cups of the beans and add to pot

along with whole beans and salt and oregano. Simmer 30 minutes.

 

Serves 6.

 

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* Exported from MasterCook *

 

Many Bean Stew

 

Recipe By : The New Laurel's Kitchen, by Robertson et. al. page 308

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Slow Cooker

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

1 tablespoon oil

1 clove garlic -- optional

1 1/2 teaspoons paprika

1/2 cup pinto beans

5 cups boiling water

1 bay leaf

1 teaspoon celery seed

1/2 cup kidney beans

1/2 cup limas

1/2 cup yellow split peas

1 teaspoon dill weed

2 teaspoons salt

1/4 teaspoon pepper

2 cups cubed vegetables

(potatoes or carrots etc.)

 

A good, hearty stew, adaptable to endless variations.

 

Saute the onion (and garlic) in oil along with paprika.

 

If you have a slow cooker, put all the ingredients in and simmer about 8

hours. If not, add the pintos and water, bay, and celery seed, and bring

to a boil. Simmer, partially covered, about an hour. Add kidneys and

limas and simmer another hour, then add remaining ingredients. Check and

stir occasionally, especially toward the end, to make sure there is enough

liquid to prevent burning. Simmer gently another hour, until done.

 

Makes about 6 cups.

 

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