Food Storage Recipes

CALIFORNIA BEAN SOUP

2 Cups white beans (rinsed) 10 Cups water
1 Quart tomatoes
1/4 Cup dried onion Or ½ Cup chopped fresh onion
1/4 Cup dried diced carrots Or ½ to 1 Cup chopped fresh carrots
½ Cup dried chopped celery Or 1 Cup chopped fresh celery
1 or 2 ham hocks Or 5 - 7 Tbsp. ham soup base or bouillon

Soak beans in water overnight or boil 5 minutes and soak one hour. Add tomatoes. Cook two hours. Add remaining ingredients and cook until beans are soft.

THREE BEAN STEW

Makes 6 servings

1(8 oz) pkg. dry navy beans 2 tsp. salt
½ Cup dry baby lima beans 1/4 tsp. pepper
½ Cup dry red kidney beans 1/8 tsp. ground cloves
1 Tbsp. salad oil 6 Cups water
1 medium green pepper, cut up 1 (15 oz) can tomatoes
1 medium onion, diced (Pg. 44) 1 (6 oz) can tomato paste
1 garlic clove, minced 1 lb. smoked Polish sausage
1 ½ Tbsp. packed brown sugar cut into 1 ½ inch chunks
Note: If desired, cook sausage and drain before adding to stew.
Note: Reconstituted dry onions may be used in place of fresh onion.

Use quick-soaking method (Pg. 42) 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.

BEANS AND HAM STEW

Serves 4 - 6

2 Cups dried lima beans 1 Cup onions, chopped Or
Water for soaking beans equivalent rehydrated dry
4 slices bacon, diced 3 bay leaves
1 lb. ham shank cut into 1 tsp. salt
3 or 4 pieces 3 ½ Cups cooking water

Sort and soak lima beans (see pg. 42); drain; discard soak water. Put soaked lima beans in a 4-quart pot, add cooking water, set aside. In a medium skillet, fry bacon until almost crisp. Add onion and cook until onion is tender, but not browned. Add bacon/onion mixture to lima beans. Break bay leaves in half and add to beans. Add ham shank pieces and salt. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 45 minutes. Remove from heat and cool at least one hour at room temperature or overnight in the refrigerator. Remove pieces of ham. Cut meat from bones and discard bones. Dice meat. Add ham to beans. Remove and discard bay leaves. To serve, reheat stew uncovered over medium heat until heated through, 20-30 minutes stirring frequently to prevent sticking.