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1bf79af3 da35 47dc acc4 e841c7710f20  2017 01 01 18 24 23
Oaktowngirl
Oaktowngirl

Beans! A big pot of beans cures everything. I have been making them for years and they freeze well. My basic no recipe-soak overnight in lots of water any dried bean that calls to you. I usually have pinto and northern white beans on hand and have resolved to add to my repertoire of beans this year. In the morning, rinse the beans and set aside. In a large Dutch oven, sauté finely chopped onion and peppers-I had red and orange, but green works too-until soft. Added 3 minced garlic cloves and 5-6 cups chicken stock and one 14 oz can of chopped tomatoes and lots of ham slices I had frozen from a wonderful ham we had around Thanksgiving. I had already made another pot of beans with the ham bone but the ham slices did the trick to deliciousness . I know there is controversy over what sequence to add acids (i.e. Tomatoes) but these beans always comes out creamy and don't pop open. Slowly let them bubble away for 3 hours. With the ham, there is a lot of saltiness already, but do season to your taste. No other spices but think adding a chili mixture might be good too. My cold is going away!