Beans are superstars when it comes to nutrition. They are a good source of complex carbohydrates, and protein, are low in fat and cholesterol and add fiber to your diet. Beans are popular for picnics and potlucks.
Try an easy recipe or one that requires little time and effort if you have a crockpot.
Hot Bar-B-Q Baked Beans
(from Jean Johnson’s kitchen, former Williston resident)
1 can (28-53 ounce) pork and beans
1 can each 15 ounce) kidney, pinto, Great Northern and lima beans, drained and rinsed
1/2 cup chopped onion (or more if you like)
1/4 cup Worcestershire sauce
1/4 cup mustard
1 tablespoon chili powder
1 and 1/2 cups brown sugar (add 1/4 cup less and taste)
1 eight ounce bottle hot barbeque sauce
Mix all together and pour into a lightly greased dish. Bake in 350-degree oven for 1 hour.
Bar- B-Q Kidney Beans
(from nephew’s wife, Gail Isham)
2 cups dried kidney beans;1/4 pound bacon (may use less); 1/4 cup canola or olive oil; 1 cup chopped onion; 1 clove garlic, crushed 1 pound can tomatoes; 2 teaspoons dry mustard; 2 tablespoons Worcestershire sauce; 1 and 1/2 teaspoons chili powder; dash of salt and pepper; 1/4 cup vinegar
Put beans in kettle and cover with water. Let set overnight. In morning, drain and add bacon and cold water. Bring to boil and simmer for 60-90 minutes. Drain and add all other ingredients. Cook 8 -10 hours in crockpot.
Hot Bean Dish
(Ada Osborne, former resident of Williston )
1 can (15 ounce ) each red kidney beans, shell beans, drained and rinsed
1 can Campbell’s baked beans (15 ounce or other brand)
1 can (14 ounce) cut-up tomatoes
1 pound low fat ground beef
1 package chili seasoning
Combine all ingredients and simmer 10-15 minutes. Good served with or over corn bread.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.