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Recipe for "chili-bean"

NAME

     CHILI-BEAN - A variation of chili con carne with beans
     I got this recipe from A Primer on Bean Cookery by the Cali-
     fornia Dry Bean Council and other organizations.

INGREDIENTS (Makes 1.5 l)

     500 g     pink, red, or pinto beans
     4 l       boiling water
     5 ml      garlic salt
     5 ml      onion salt
     1 ml      thyme
     1 ml      marjoram
     300 ml    beef or chicken broth
     500 g     stewed tomatoes
     50 ml     chili powder (or 200 to 300 ml green chili salsa)

PROCEDURE

          (1)  Rinse and wash beans. Soak using either slow  soak
               or  quick  soak.  For slow soak, submerge beans in
               1.5 l of cold water salted to taste and soak 6 - 8
               hours  or  overnight,  unrefrigerated.   For quick
               soak, submerge beans in 1.5 to 2 l  of  hot  water
               salted to taste.  Bring to a boil, boil 3 minutes,
               remove from heat,  and  soak  1  hour.   Whichever
               method  you  choose, make sure you use a pot large
               enough to let the beans expand  2 1/2  times,  and
               drain and rinse the beans after soaking.
          (2)  Put the beans in a large pot.  Add boiling  water,
               garlic,  onion,  salt, thyme, and marjoram.  Cover
               and simmer until the beans are tender (21/2  to  3
               hours).   Don't  let beans boil dry. Add hot water
               as needed.
          (3)  Spoon out 3  cups  of  the  cooked  beans  to  use
               another  day in another way.  Mash the rest of the
               beans   with   their   liquid.    Add    remaining
               ingredients,  plus  250  ml  of hot water. Heat at
               least 10 minutes to blend flavors.

NOTES

     I'm not sure why the recipe doesn't call for you to  cook  a
     smaller  quantity  of  beans,  rather  than spooning out the
     cooked beans.  The pamphlet  says  that  you  can  make  the
     excess  beans  into  a  salad  by  covering them with French
     dressing and refrigerating.  I think they're trying to  sell
     more beans.
     Chili powder is a spice from  Texas  and  Mexico  consisting
     mainly of ground dried chili peppers.
     Green chili salsa is a Mexican condiment made from hot green
     chilies, onions, vinegar, salt, and other ingredients.
     The slow soak method gives beans a  better  texture.   Since
     these  beans  will be mashed, it won't make much difference,
     unless you're concerned about those 3 extra cups  of  cooked
     beans you will make into a salad.

RATING

     Difficulty: Easy Time: 3 to 31/2  hours  when  done  by  the
     quick-soak  method,  overnight  if slow-soak.  Precision: No
     need to measure.

CONTRIBUTOR

     Jeff Lichtman
     Relational Technology, Inc., Alameda, CA
     {amdahl, sun}!rtech!jeff
     {ucbvax, decvax}!mtxinu!rtech!jeff
     "Saints should always be judged guilty until they are proved innocent.."