Replies

Here’s my favorite Bean recipe

Calico Beans

Fry and crumble 1 LB Bacon (save 3T drippings)

Saute 3 cups chopped Onions @ 5 minutes in the 3T drippings
Add 1/2 cup Ketchup, 1/4 cup Vinegar, 1/2T Dry Mustard, 3/4 cup brown sugar - Simmer for 15 minutes

Add:
2 large cans B&M Baked Beans (Bush’s, etc)
1 Can Butter Beans w/juice
1 can Lima Beans - Drained
1 can Kidney Beans - Drained

Bake in large casserole dish/ dutch oven - 1 Hour
(I usually cover for most of the baking)

I was never traumatized by Lima beans as a small child so I don’t ‘hate’ them like many do and the butter beans are large and funky (never had those as a kid either) but with a pound of bacon, the flavorful sauce and the various colorful beans in the dish it is a nice change from regular baked beans - just got to quell the quivering masses that shriek at those Limas....but then again, that’s OK - more beans for Me!

At potlucks over half won’t touch it but the rest come back for thirds.

For some reason (the ever-bean present ‘gas’) is not an issue with the calico beans - I think it’s the vinegar....

Beef Stew
2 pounds boneless beef top round roast, cut into 1-1/2-inch cubes or stew meat 2 medium potatoes, peeled and cut into 1/2-inch cubes* 2 medium onions, cut into eighths 2 cups sliced celery 2 cups slicedcarrots 2 can (11-1/2 ounces) tomato juice **	1/3 cup dry sherry or water or beef broth 1/3 cup quick-cooking tapioca 2 tsp sugar 1 teaspoon salt (optional) 1/2 teaspoon dried basil 1/2 teaspoon pepper*** 2 cups fresh green beans, cut into 1-inch pieces
* I use small red potatoes and leave the skin on. I use low sodium V-8. * I use 1 T Mrs Dash instead In a Dutch oven or large soup kettle, combine the beef, potatoes, onions, celery and carrots; set aside. In a large bowl, combine the tomato juice, sherry, beef broth or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. Pour over beef mixture. Cover and bake at 325° for 3 hours or until meat is almost tender. Add the beans; cook 30 minutes longer or until beans and meat are tender. Yield: 8 servings. Serving size: (1 cup) Per serving: Calories: 268, Fat: 7, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 519mg, Carbohydrates: 25g, Dietary Fiber: 4g, Protein: 25 Diabetic Exchange: 3 lean meat, 2 vegetable, 1 starch.

I usually use beef broth or add a boullion cube to the water, which means the sodium content will change depending on what you use. I never add extra salt and have found that using just water was kind of lacking. I sometimes use frozen vegetables instead of fresh green beans. If I use frozen, I use 3 cups mixed and I put them on top of the other veggies, then add the sauce. I also add 1 1/2 tsp of ground flax meal.