Thank you, Refuge Ministries, for all the kind words regarding Wednesday evening’s meal. Here’s the basic recipe for those of you who asked for it! Modify to your heart’s content!
1 can red beans, drained
1 can baby limas, drained
1 can white beans, drained
1 cup catsup
1/2 cup sugar
1 clove garlic, minced (or 1/4 tsp powdered dry)
1 1/2 cups chopped celery
1 1/2 cups chopped onions
Directions: Mix together and bake uncovered in a 2-quart casserole dish at 350° Fahrenheit oven for 45-60 minutes, until beans are set. Be careful not to allow beans to dry out, but just until the liquids are absorbed.
SO, now for my modifications – be sure to modify to suit your own tastes!
Soak dry beans over night, then simmer until tender. In place of the canned beans add 1 cup each of your cooked beans. Also, as you noticed, I did not use the beans listed here, since i didn’t have them on hand. I used kidney beans, black beans,pinto beans, and added in the can of already prepared lima beans received from the Refuge pantry. This all makes a great vegetarian dish, but I added about 2 cups of cooked ground beef to this recipe for a more inclusive one dish meal. Also, mine had more liquid which is primarily to keep it from being completely dried out by the time I haul it to Mexico, then keep it warm until serving time.
Also, whenever possible, use organically raised products, including grassfinished beef. Last nights’s dish was made with all organic except for the can of lima beans.
Thank you again!