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lUUUCJ' ucauo cue ICU-UIUWU beans used as the basis of chili con came and many Mexican recipes. They are also a popular "baking” bean in New England.
Lima beans: baby limas are more often dried than are Fordhooks, because they hold their shape better.
Pink beans, which are kissing cousins of the kidney bean, are the beans of refried beans and other southwestern favorites.
Pinto beans are another type of kidney bean, pink in color with brown freckles.
And red beans are yet another type of kidney bean: a smaller, redder variety popular in Mexican dishes.
White beans are a family of four: the big marrowfat, the mediumsized Great Northern, and the smaller navy and pea beans.
This week’s recipe is for bean soup made with Great Northern beans and seasoned with ham, celery and onion. It’s very simple, yet nutritious, fare for a winter meal. Serve with combread.
Bean soup
1 pound dry Great Northern beans
5 quarts water
Ham bone
3 potatoes, cooked and mashed
1 cup chopped onion
1 cup chopped celery
1/4 teaspoon garlic powder
Salt and pepper to taste
Wash and soak beans. Add ham bone and simmer two hours. Add potatoes, onion, celery, garlic powder and bouillon cubes, if desired. Simmer one hour. Remove bone; cut up meat and return to soup. Season to taste with salt and pepper. Makes 41/2 quarts. Freezes well.
Note: If you’re watching fat or calorie content of your diet, substitute four chicken bouillon cubes for the ham bone.
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