Monthly Archives: April 2014

Pinto Beans

Dried beans need soaking before cooking. Use 3 cups water for 1 cup of pinto beans. (Same recipe for kidney beans or navy beans.) To soak them quickly, boil beans 2 minutes; remove from heat and let stand one hour. Or if you prefer, boil beans 2 minutes and let them stand overnight.

Drain beans, add fresh water (same amount as before) plus 1 tsp salt to every cup of beans and 1 tsp olive oil. Adding 1/8 tsp soda to the water for every cup of beans reduces cooking time by one-fourth. Measure soda exactly, too much soda affects flavor and nutritive value of the beans.

Boil beans gently for 2 hours or until tender. One cup of uncooked beans yields about 2 1/2 cups uncooked beans.

Save leftover beans for next weeks chili.

Chicken and Corn Chowder

1/2 cup onion, finely chopped
1/2 cup water
2 5oz cans cooked chicken, or 10oz cooked chicken breast
2 17oz cans creamed corn
3 cups milk
salt and pepper to taste
1 1/2 cups grated cheddar cheese

Cook chopped onion in water until see-through and tender, pour off water. Combine remaining ingredients except cheese in pot, bring to a boil, turn down heat and add cheese. Makes 6 servings.