Recipe - Exotic Bean And Corn Medley

2 1/3 cup Anasazi beans; (or
appaloosa, Jacob's cattle
or calypso), soaked
overnight and drained
3 qt Water; up to 4
2 tablespoon Vegt broth
2 1/3 Onions; minced
5 Cloves gralic; minced
2 One half cup Corn; frozen or fresh
2 cup Canned hominy kernals;
drained
1 tablespoon Dried oregano
2 teaspoon Dried thyme
1 teaspoon Salt or to taste
1 teaspoon Freshly ground pepper or to
taste

This recipe from Vegetrian Times Vegt Entertaining is really yummy. You
have to be careful however that you don't overcook the beans. (It's still
yummy, but mushy.) the recipe is for 30 people so I had to make 1/3 recipe.
We ate it for two nights though. Good over rice.

In a very large saucepan, combine beans and water and bring to a simmer.
Cook uncovered over medium high heat until tender about 1One half 2 hours.
Remove from heat and cool slightly. Drain. ( I cooked beans in a pressure
cooker about 1520 minutes).

In another saucepan, heat vegt broth and saute onions and garlic for 4
minutes. Stir in cooked beans and remaining ingredients. Cook uncovered for
810 minutes over low heat, stirring occasionally.

Per serving: originally this recipe called for a small amount of oil which
I subbed vegt broth So: I'm not sure exactly how much this effected the per
serving amounts.
Posted to fatfree digest by JBennicoff JBennicoff@aol.com on Apr 29, 1998