Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Wild West Beans




Source of Recipe


Shanny






Recipe Introduction


Adapted from Calamity Jane's - Durango Colorado.





List of Ingredients



• 3/4 cup navy beans
  
• 1/2 cup small red beans
  
• 1/2 cup black beans
  
• 1/4 cup split peas
  
• 2 quarts cold water
  
• 1 teaspoon salt
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon ground cumin
  
• 1/4 teaspoon garlic powder
  
• 1/4 teaspoon cayenne
  
• 2 medium bay leaves
  
• 2 cups chopped onion
  
• 2 cloves garlic, minced
  
• 1 pint canned tomatoes
  
• 1/2 cup chopped cilantro (optional)
  
• 2 cups hot cooked rice (optional)
  
• 1 cup grated jack cheese
  
• 1/2 cup sliced scallions
  






Instructions



1. Rinse beans, cover with water and soak overnight. Drain. Place in a large pot with 2 quarts water. Bring to boiling, reduce heat and simmer, covered, until tender, about 1 1/2 to 3 hours.
   
2. Add seasonings, onion, garlic and tomatoes; cook for another 45 minutes. Remove bay leaves, stir in cilantro, serve over rice, garnish with scallions and cheese. Or just delete the cilantro, rice, scallions and cheese and just serve it as soup or over hot cornbread.