Oct 072015
 
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Bean Soup

I usually make this stew with lima beans or butter beans. If you’re not overly fond of limas then try any type of white bean such as great northern, navy beans or cannelini beans. They all work in this basic recipe.

If you’re using dried beans then start off with 1-1/2 to 2-cups of dried beans. Soak them in water to cover overnight. In the morning simmer the beans until tender–about 2-hours. Use them in place of the canned beans in the recipe. Boiling beans requires quite a bit of fuel. If you’re using your kitchen stove, a wood fire or a wood-burning stove then that’s probably not a problem. If you’re using propane then it’s more economical to use canned beans.

SPAM & Bean Stew

Ingredients

  • 3 (15-ounce) cans of beans
  • 1 cup fresh water
  • 15 ounce can chopped tomatoes
  • 2 tablespoons dry onions
  • 12 ounce can of SPAM, cubed
  • 2 beef bouillon cubes
  • 1/8 teaspoon pepper
  • 1 cup reconstituted milk or soymilk
  • 1/4 cup fresh water
  • 1-1/2 tablespoons cornstarch

Directions

In a 4-quart saucepan combine all of the ingredients except the milk and cornstarch. Mix the stew gently and heat over a medium flame. Simmer the stew for about 10 to 15 minutes. Meanwhile combine 1/4-cup water and the cornstarch. Stir until the cornstarch dissolves completely. Pour the milk into the stew and then add the cornstarch mixture. Simmer for a few minutes to thicken. Serve with a hot bread and cool salad. Easy and Good!

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