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Veggie Beans Recipe

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This recipe for Veggie Beans, by , 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!

Contributor:  
Contributor:  
Neleen Nichols

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 tast

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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