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Categories:Viewed: 60 - Published at: 10 years ago
Ingredients
- 1 pound pink beans uncooked
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 1/4 teaspoon thyme
- 1/4 teaspoon marjoram
- 10 ounces beef stock or chicken broth
- 16 ounces tomatoes, stewed, canned
- 58 ounce chili seasoning mix
Method
- Soak beans by the preferred method.
- (For each pound of California dry beans add 10 cups hot water.
- You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly.
- Heat to boiling, let boil 2 to 3 minutes.
- Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more.
- The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested.
- Always discard the soak water.)
- Drain and empty them into a large pot.
- Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram.
- Cover and simmer until beans are tender (2 1/2 to 3 hours.)
- Don't let beans boil dry.
- Add hot water as needed.
- Spoon out 3 cups of the cooked beans to use another day in another way.
- Mash rest of beans with their liquid.
- Add remaining ingredients, plus 1 cup hot water.
- Heat at least 10 minutes to blend flavors.
