Saturday, February 28, 2009

Three Bean Stew

1 package (8 oz.) dry navy beans
1/2 cup dry baby lima beans
1/2 cup dry red kidney beans
1 tablespoon salad oil
1 medium green pepper, cut up
1 medium onion, diced
1 garlic clove, minced
1 1/2 tablespoons packed brown sugar
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
6 cups water
1 can (15 oz.) tomatoes
1 can (6 oz.) tomato paste
1 lb. smoked polish sausage cut into 1 1/2 inch pieces, cooked and drained if desired

Use quick soaking method to prepare beans; drain water. In heavy pan or Dutch oven heat salad oil over medium heat. Add green peppers, onions, and garlic. Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves, and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.

To win without risk is to triumph
without glory.
Pierre Corneille

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 28)

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