Dry beans are harvested in their natural state and are processed with care. However, please sort, examine and rinse beans prior to cooking.
Les haricots sont récoltés à l’état naturel et sont traitées avec soin. Toutefois, s’il vous plaît trier, examiner et rincer les haricots avant la cuisson.
A country kitchen favourite.
SOAK BEANS OVERNIGHT in cold water.
Dry beans need to be soaked before cooking to replace the water lost in drying. A general rule is to use 3 cups (750 ml) of water for each cup (250 ml) of sorted and rinsed beans.
Let beans and water stand overnight in refrigerator. Drain. (Beans soaked by this method cook in less time and keep their shape better).
To cook soaked beans, a general rule is to use 3 cups (750 ml) water for every 1 cup (250 ml) of soaked beans.
In a large saucepan combine soaked beans and water. Cover and bring to a full boil. Reduce heat and simmer until fork tender, about 45-60 minutes. Drain.
- 1 lb. (500 g) lean ground beef
- 2 garlic cloves, minced
- 2 cups (500 ml) onion, chopped
- 1 green pepper, chopped
- 2 celery stalks, chopped
- 7 oz (398 ml) can of tomato sauce
- 28 oz (540 ml) can of tomatoes, halved
- 4 cups (1 L) Thompsons red kidney beans, cooked
- 1 tbsp (15 ml) chili powder
- 1 tsp (5 ml) Worcestershire sauce*
- 1 tbsp (15 ml) lemon juice
- pinch of salt and pepper
*gluten-free brand required
In skillet, cook ground beef until browned.
In a medium soup pot, heat oil and sauté garlic, onion, green peppers and celery about 5 minutes.
Add ground beef, tomato sauce, tomatoes, chili powder and Worcestershire sauce. Cook 10 minutes on medium heat and add Thompsons cooked beans. Bring to a boil and season with salt and pepper.
Download this recipe
Energy 167 kcal, Protein 13 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 28 mg, Carbohydrates 16 g, Fibre 6 g, Sodium 431 mg