Date: Fri, 21 Oct 94 15:05:48 EST
15 Bean Soup
l 1 lb. 4 oz. 15 bean soup pkg.
Follow directions on pkg. for soaking beans.
1 medium to large onion, chopped
1 medium to large clove of garlic, minced
2-3 Delmonte's tomato stew, Italian style.
I used 2, but think I'll use 3 next time.
(There is also Mexican and Cajun style, so perhaps
you could go with which ever suits your fancy.)
1 tsp chili powder
salt and pepper to taste.
After soaking beans overnight, drain the beans and add the remaining ingre-
dients. (Do not drain tomato stew.)
Cook over low heat for several hours until beans are tender.
The reason I think I might use 3 cans of tomato stew next time is because
each time it is reheated it seems to need a little more liquid. I guess the
beans keep absorbing the juice.