Soups, stews and beans

[Claude Mathis]

Basic Beans (War of 1812, "The Report")

Ingredients:

(5) cups boiling Water
(2) cups dry Pinto Beans
Salt
Chili powder
(4) onions
Cooking oil

Many of the old recipes had a few or no amounts for items used, just common knowledge of the day.

Preparation:

Add the beans to the water. Cover tightly and simmer on low heat 2-1/2 to 3 hours, or until tender. Beans should not be seasoned until after they are tender. Then add salt, chili powder, chopped onions and a little oil. Simmer a little while longer. (Serves 2)

Submitted by buck conner

 

[Claude Mathis]

Venison Chili

Ingredients:

1 pound ground venison
1 medium onion, peeled and chopped
1 clove garlic, peeled and minced
1 teaspoon salt, or to taste
2 tablespoons all-purpose flour
1 (16-ounce) can Mexican flavored beans
1 (16-ounce) can pinto beans
1 (16-ounce) can stewed tomatoes,
optional 2 tablespoons chili powder 1 tablespoon paprika


Preparation:

Coat a large skillet or cooking pan with bacon grease.

Add ground venison and cook until all pink is gone. Watching carefully, continue cooking until the meat “toasts” slightly on bottom. Add onion and garlic; sprinkle with salt and cook until onion is slightly wilted. Sprinkle flour over mixture and stir until combined. Add beans and tomatoes and enough water to reach desired consistency. Stir in chili powder and paprika. Cook slowly until flavors are well blended, about 30 minutes. Taste and adjust seasonings as desired.

Makes about 6 servings.

Submitted by: bpd303

 

[Claude Mathis]

Native Succotash

Ingredients:
Ӣ 1/4 cup olive oil (maybe bacon grease instead)
Ӣ 3 tablespoons butter
Ӣ 1 red bell pepper, seeded, deveined, and cut into 1/4-inch dice (or mix with green and/or yellow bell peppers)
Ӣ 2 cups frozen lima beans
Ӣ 2 cups fresh or frozen corn kernels
Ӣ Salt and black or white pepper
Ӣ Perhaps a dash (or two) of ground sage

Preparation:
In a large pan, heat olive oil and butter over medium-high heat. Add red and/or green bell pepper, lima beans, and corn. Cook, stirring occasionally, until vegetables are tender, about 8-10 minutes. Season to taste with salt and pepper and serve. Add dash of sage.

American Indians might have kept a pot warm to share at all times. As a main course, nutritionally, this meal is balanced between carbs, protein, and fats and provides long-term energy. Small portions can be a sidedish. If one were to cook bacon first to obtain that grease and throw cut meat into the finished pot I'd bet that'd be yummy too...

Submitted by: Alden

 

[Claude Mathis]

Best Meat Lovers Chili Ever

Ingredients:
1-pound hamburger
1-pound of your favorite smoked sausage cut in about 1 inch thick chunks then quartered
1-pound bacon each slice quartered
1 or 2 cans Bushes chili fixins/mild or hot
1-medium size onion chopped
1-medium size green bell pepper chopped and seeded
1- minced garlic glove

Preparation:
Brown your hamburger then drain off any excess fat
Cook bacon strips but not to crisp
Add all ingredients to your dutch oven or in pot if doing stove top let simmer until you just can't stand it no more then dig in and enjoy.

Submitted by: Showtime