"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ranchero Beans Recipe

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This recipe for Ranchero Beans, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Beth Cunningham
Added: Thursday, July 10, 2008


5 c. water
2 c. chopped onion
2 clove garlic, chopped
1 carrot, chopped
2 c. dry beans
sprinkle of cayenne pepper
1/2 tsp. ginger
1/2 tsp. salt
1/4 c. chopped green or red pepper
1 tsp. chopped cilantro
1 tsp. honey
3/4 c. chopped tomatoes

Either hand chop onion, garlic, tomato and pepper or put in food processor and chop. Place chopped vegetables, water, beans, cayenne and ginger into 5 or 6 quart pan. Cover and cook 8 hours in crockpot on high. Add salt, honey, cumin or cilantro. Cook another 8 hours on low, or as desired. Yield 6 cups.

NOTE: Pinto, brown, or kidney beans may be used in this recipe. 1/4 tsp. cumin may be substituted for the cilantro.




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