Updated: January 3, 2012 11:54AM
Beans — high in fiber and low in cost — are in demand for the new year. Swap Shop reader Phyll Alberts answers a request from N.P. of Chicago for Baked Beans made with bacon and three varieties of beans; French’s Kitchens provides a White Bean Turkey Chili recipe for M.J.K. of Riverdale, and Betty Crocker helps J.G. of Oak Park who wants to use ham leftovers in Navy Bean Soup.
The chili calls for leftover turkey or rotisserie chicken. (You can decide how hot — or not — you want it.) Cannellini or Great Northern beans can be substituted for navy beans in the Navy Bean Soup, ideal for using up leftover ham, carrots, onions and celery.
To make 6 servings of hearty Navy Bean Soup: In 8-quart Dutch oven, heat 8 cups water and one 16-ounce bag dried navy beans (sorted and rinsed) to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Following that hour, stir in ½ cup chili sauce, ½ teaspoon dried marjoram leaves, 2 medium (1 cup) carrots (chopped), 1 large (1 cup) onion (chopped), 1 medium stalk (½ cup) celery (chopped), 14-ounce can vegetable broth, and 1 cup diced fully cooked ham. Heat to boiling. Reduce heat to low; cover and simmer about 1 hour, stirring. Add 2 tablespoons chopped fresh parsley; cook additional 2 to 3 minutes before serving.
I’m trying to find a recipe for an eggplant casserole that includes tomatoes and cheese. Any help?
I would appreciate slow-cooker recipes, especially for beef stew and recipes including chicken or turkey.
Does anyone have a recipe for hominy soup?
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