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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Veggie Beans Recipe

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This recipe for Veggie Beans is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 bag of Pinto or Mayocoba dried beans
1 onion
1 rib of celery
1 carrot
garlic
bay leaves
red pepper flakes
canned tomatoes (15 oz)
Vegetable bouillon
Water
S&P to taste
Directions:
Directions:
Dump the bag of beans onto a sheet pan and check for rocks.
Rinse the beans and place in a large pot or Dutch oven.
Chop the onion, celery, carrot and garlic and add it to the beans.
Add the can of tomatoes, a pinch of red pepper flakes, and a couple of bay leaves.
Cover the beans with water and set heat to medium.
Boil the beans for about an hour (watching water level) then add a couple tablespoons (or cubes) of vegetable bouillon.
Taste for saltiness, add S&P if needed.
Boil for at least another hour, checking for bean doneness every once in a while, add water if needed.
When beans are soft and cooked through, check seasonings and fish out the bay leaves.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
half a day
Personal Notes:
Personal Notes:
These beans, like most beans, are better the next day. Delicious served with warm bread and butter. Meat can be added, if you like. Short ribs or ham hocks would be wonderful.

 

 

 

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