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From: LoriM (adsl-35-217-99.mgm.bellsouth.net)
Subject: I whipped up some Red Bean Chili yesterday
Date: June 26, 2003 at 7:10 pm PST

In Reply to: Louisiana Red Beans posted by mtn mama on June 26, 2003 at 1:54 pm:

Just made up my own recipe, but referred to the chart to figure out how long to cook it. LOL.

Red Bean Chili

1 bag (2 pounds) dry red beans (kidneys)
water to cover

Bring to pressure, then 10 min natural pressure release. Drain and rinse.

To "soaked" beans, add:
6-8 cups water (I'm guessing here...it could have been more like 10 cups--my 8qt PC was 3/4 full when I was done with everything in there)
1 cup TVP
1 cup diced onion
1 large bell pepper, diced
2 Tbsp chili powder
1 Tbsp cumin
1 Tbsp garlic powder
1 tsp salt
1 tsp black pepper
1 large (24oz) can of diced tomatoes
1 6 oz can of tomato paste

Bring to high pressure, and reduce heat. Cook at pressure for 35-40 minutes. Quick release. Even better later in the day, reheated. Freezes well, at least overnight. LOL.

Lori



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