Chuckwagon Beans
1 onion, chopped
1 clove garlic, minced
1 cup canned tomato sauce
1 teaspoon bouillon granules or 1 bouillon cube
2 tart apples, cored and cut into bite-size pieces
1/4 cup dried cherries or golden raisins
1 teaspoon cinnamon
1/4 cup brown sugar, or to taste
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke flavoring, or to taste
3 cans (16 oz.) pink beans, undrained
Cooked kamut or other whole grains (optional)
Combine all ingredients except beans and whole grains in a large
pot. Bring to a boil, reduce the heat and simmer, covered, 10 minutes
(add a little bouillon if it gets too dry). Add the beans and simmer
10-15 minutes more. Serve over the whole grain of your
choice.
6-8 servings
Southwestern Hot Pot
2 pounds winter squash
1 large onion, chopped
1/2 pound mushrooms, quartered or cut in 1/2” pieces
4 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon thyme
1 teaspoon oregano
pinch cayenne, to taste
2 cups bouillon
1 red bell pepper, cut in 1/2” pieces
1 can pink beans or kidney beans, drained
2 cups frozen baby lima beans
2 cups frozen corn
2 tablespoons cider vinegar, or to taste
freshly ground black pepper
Cooked barley, kamut, or other whole grains of your choice
Pierce the squash with a knife in 2 or 3 places. Set in a microwave
dish and microwave on high for 3 minutes. When cool enough to
handle, cut the squash in half and scoop out the seeds. Return to
the microwave and cook about 8 minutes more, or until you can
easily scoop out the flesh.
Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon
to a boil in a large pot. Reduce the heat and simmer 5-10 minutes
or until the onion is softened. Add the squash flesh, in bite-size
pieces, along with the red pepper, pink beans and lima beans.
Return to boiling, reduce the heat and simmer 5-10 minutes more,
or until the lima beans are cooked. Stir in the corn and vinegar and
adjust the seasonings. Serve over cooked whole grains.
6-8 servings
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