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.
Always a family 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 50-60 minutes. Drain.
- 454 g (1 lb.) Thompsons Red Kidney Beans
- 4 cups cold water
- 1 lb. lean ground beef (omit for vegetarian)
- 2 med.onions, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 (540 ml) can tomatoes
- 1 tbsp. chili powder
- 2 tsp. cocoa powder
- 2 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. chili pepper flakes
- 1/4 tsp. cinnamon
- 1 (398 ml) can tomato sauce
Cook ground beef in large skillet until brown, add onions, celery, garlic and green pepper. Cook for 15 minutes or until onion is clear.
Stir in tomatoes, breaking up with fork, chili powder, cocoa, cumin, salt, chili flakes and cinnamon. Cook for 5 minutes.
Stir in Thompsons cooked red kidney beans and tomato sauce. Cover and simmer for 1 hour.
Recipe developed by the Ontario Bean Growers Association. OntarioBeans.ca
Omit ground beef. Add 1 can kernel corn when adding tomato sauce.