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Categories:Viewed: 20 - Published at: 8 years ago
Ingredients
- 5 cu cold tap water
- 1 can (14-16oz) can stewed tomatoes-crushed
- 1 cu fresh or frozen corn
- 1 T Worcestershire sauce
- 1 T honey
- seasoning
- 1/4 cu butter
- 1+1/4 cu chopped onion
- 1+ 1/2 cu chopped celery (plus some leaves)
- 1 clove garlic minced
- 1/4 cu flour
- 3 cu milk (room temp)
- 1+1/2 cu (1/4 lb) grated Monterey Jack cheese
- chopped cilantro
Method
- 1. Sort thru and thoroughly wash beans. In a large pot, soak beans overnight in enough water to cover by 2".
- 2. Next day, drain beans and combine in a large pot with the 5 c. cold wear. Cover, bring to a boil, the reduce heat to med-low and cook for 1 hour.
- 3. Add the can of stewed tomatoes plus all liquid, corn, Worch. sauce, honey and seasoning. Return to a boil. Reduce heat to med-low, cover, and cook for 1/2 hr.
- 4. Melt the buyer in a large skillet and saute the onion, celery and garlic until soft. Blend in flour and stir to make a roux. Slowly add milk to roux, stirring constantly until thicker. Add this mixture to the simmering beans and stir gently. Remove from heat and refrigerate overnight. Reheat just until warmed the next day and stir in grated cheese. Top with chopped cilantro. Serve.
