Ingredient Title Chef Category

Great Grandma's food is back in fashion

Once upon a time, many years ago, I was talking with an English friend about dried peas, beans and lentils--three of my favorite foods and also very kind to diminishing dollars. She said that the poor Brits were so short of protein both during and after World War II that they didn't care if they never saw another legume. Maybe a lot of Americans felt the same way.

Now, however, we know the true worth of the humble legume. Not only did it keep the people healthy during shortages of meat, but also it supplied ample fiber and complex carbohydrate, plus vitamins and minerals. What more do we want a humble food to do?

When I was talking with friend Brit, she said, "And, then there is the fart factor." No, she didn't say gas. She came right out with the common vernacular. I replied, that if you soaked them before cooking and then poured off the water and cooked them in fresh liquid, you didn't have to worry. (The reply came after I'd picked my surprised self up off the floor.)

Here are some cool recipes for a cold winter day. If you don't tell the kids they're not supposed to like them, they will like them. I promise. If you serve any legume with rice or any protein such as milk, cheese or bits of meat you have a complete protein at about one-fourth of the price of pork or beef--a tasty price.

MARION'S WINTER WHITE BEANS WITH SAUSAGE

You can use canned great Northern beans if you want to make them at the last minute. And, you can add other ingredients such as peppers, vegetables, and herbs.

1 1b. Great Northern beans
1 1/2 tablespoons salt
2 medium onions, peeled and coarsely chopped
1 teaspoon pepper
1 pound Polish (kielbasa) sausage, cut into 1-inch pieces
1/2 cup finely chopped parsley or celery leaves

Place the dried beans in a soup kettle and add cold water to cover by 2-inches (my mother used rain water because our town water was so "hard"). Let soak for at least 6 hours or over night. Drain beans and return to Dutch oven. Add cold water to cover. Stir in 1 tablespoon salt, and then bring to a boil. Reduce heat and gently simmer for 1 hour, or until the beans are tender. Beans will vary in cooking time depending upon how old they are. They may become tender in 45 minutes. Add onion, pepper and sausage. Simmer for another 10 minutes, or until sausage is cooked through. Serve sprinkled with parsley for a little color. Makes about 12 cups.

BARLEY STUFFED BELL PEPPERS

Rice or small pasta products can be substituted for the barley. But barley does add nutty flavor and a chewy texture.

1 pound ground beef, turkey or chicken
1/4 cup chopped onion
3 tablespoons Italian seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 egg, beaten
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups cooked pearl barley
3 bell peppers, cut in half and seeded
2 jars (about 4 cups) prepared pasta sauce
Additional Parmesan cheese, optional

Preheat oven to 375 F. Combine meat, onion, bread crumbs, Parmesan cheese, egg, salt, pepper and barley. Divide mixture into 6 portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a baking dish and place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with foil. Bake peppers for 1 hour and 15 minutes. To serve, spoon sauce over each pepper. Garnish with additional Parmesan cheese. Makes 6 servings.

INDIAN DAL

Serve this thick, tasty stew with hot, cooked rice. Basmati rice is a tasty choice. There are a number of varieties of lentils from black (French) to olive green (American) to orange (the outer seed covering is removed so these small lentil cook quickly--very popular in England and India).

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/4 teaspoon ground cardamom
1 quart vegetable or chicken broth
1 1/2 cups (12 oz.) dried red lentils
1 cup chopped onion
1/4 cup chopped fresh cilantro, optional
2 tablespoons minced fresh ginger
2 tablespoons minced fresh jalapeno chilies
1 tablespoon minced garlic
1 teaspoon ground dried turmeric
Salt

Over medium high heat, frequently stir oil, cumin and cardamom just until spices are fragrant, 1 to 1 1/2 minutes. Add broth, lentils, onion, 1/4 cup cilantro, ginger, chilies, garlic and tumeric. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring often, until lentils fall apart, about 15 minutes. Ladle into bowls, sprinkle with cilantro and add salt to taste.

SHORTCUT CHICKEN CASSOULET

Made with canned cannelloni (white) beans.

4 boned, skinned chicken thighs
8 ounces turkey kielbasa (Polish) sausage
1 ounce French or Italian bread
1 small onion, peeled and chopped
2 carrots, peeled and chopped
2/3 cup chicken broth
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 dried bay leaf
2 cans (15 oz. Each) cannelloni (white) beans, rinsed and drained
1 tablespoon chopped parsley

Remove fat from chicken. Cut sausage into 1/2-inch thick slices. Cut or tear bread into 1/2-inch chunks and whirl in food processor or blender into coarse crumbs; you should have 1/2-cup. Stir crumbs into pan with 1/2 teaspoon olive oil until lightly browned and crisp. Scrape into bowl. Return pan to high heat; add remaining oil. Add chicken and sausages; turn to brown on a11 sides. As chicken and sausages are browned transfer to a plate. Add onion and carrots to pan; stir often until onion is limp. Add broth, thyme, bay leaf, beans chicken and sausages; cover and bring to a boil. Cook over low heat. Stirring occasionally, until chicken is no longer pink in center. Spoon Cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste. Makes 4 servings.

QUICK AND EASY BEAN CASSEROLE

Four kinds of beans in one savory dish.

8 slices bacon, cut up and fried crisp
1 medium onion, chopped and browned
1 can cut green beans
1 can pork and beans
1 can butter beans
1 can red kidney beans
Sauce:
1 cup catsup
1 teaspoon salt
1 tablespoon Worchestershire sauce
2 1/2 tablespoons dry mustard
1/2 cup packed brown sugar

Preheat oven to 325 F. Combine first six ingredients in a casserole. Combine sauce ingredients and stir into bean mixture. Bake covered for 1 hour. Makes 6 to 8 servings.

GREAT GRAN REALLY KNEW HER WAY AROUND A BEAN BAG

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