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Chili Con Carne With Beans
1 lb. pink, red, or pinto beans
8 c. boiling water
1 tsp. garlic salt
1 tsp. onion salt
1/4 tsp. thyme
1/4 tsp. marjoram
10 1/2 oz. beef or chicken broth
16 oz. stewed tomatoes
3 Tbsp. chili powder (or 7 to 10 oz green chili salsa)
Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in 6 cups of cold water salted to taste and soak 6-8 hours or overnight, unrefrigerated. For quick soak, submerge beans in 6 to 8 cups 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. Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme, and marjoram. Cover and simmer until the beans are tender (2 1/2 to 3 hours). Don't let beans boil dry. Add hot water as needed. 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 1 cup of hot water. Heat at least 10 minutes to blend flavors. Makes 6 cups.
“Pounding fragrant things -- particularly garlic, basil, parsley -- is a tremendous antidote to depression. But it applies also to juniper berries, coriander seeds and the grilled fruits of the chilli pepper. Pounding these things produces an alteration in one's being -- from sighing with fatigue to inhaling with pleasure. The cheering effects of herbs and alliums cannot be too often reiterated. Virgil's appetite was probably improved equally by pounding garlic as by eating it.”
Patience Gray
The All Blue potato is a deep-blue skinned, with consistently blue flesh, almost purple. Smooth skinned, shallow eyes and excellent flavor. Makes very interesting french fries and mashed potatoes, and a must for the all-American red, white and blue (and yellow too) potato salad.
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