(makes enough for 12-14)
Ingredients: (all ingredients can be reduced by half if desired)
- 1 Bag of 16 Bean Soup (This is just a mixed bag of different types of beans – this sometimes come with MSG loaded seasoning which I just throw away)
- 2 Cups of Rice
- 4 Cups of Water
- 2 Cans of Canned Chicken
- 4 Cans of Chicken Broth (I actually used a large bag of chicken broth I had made last year and put in the freezer)
- 1 Onion or 5 Shallot bulbs (I prefer shallots myself)
- 4 Cloves of Garlic (If you grow your own and they are in season, add some scapes as well)
- Additional Vegetables (Add what you like, use a can of mixed vegetables or whatever you have. I used some tromboncino squash I had dehydrated last year)
- Salt, Pepper & any other desired seasonings (I skipped this as I had added salt and pepper to my chicken broth prior to freezing it)
1) You will need to soak the beans for 6-8 hours in a large stew pot to rehydrate them
2) Drain the beans
3) Pour the beans back into the pot as well as the chicken broth. Cover and let simmer on low for an hour and a half.
4) While the beans simmer, chop up the onions/shallots, garlic and any other vegetables you wish to add
5) Open and drain the water from the canned chicken
6) With 30 minutes left on the beans, go ahead and add the chicken, garlic, shallots/onions and other vegetables to the pot and stir them in.
This is a 1 quart jar of dehydrated Tromboncino Squash. I added about half the jar to my gumbo, letting the broth rehydrate them in the pot.
7) With about 20 minutes remaining, prepare rice. To do so, bring 4 cups of water to a boil. Add 2 Cups of Rice and a little salt to keep it from sticking. Return to boil. Then cover and let simmer on low for about 15 minutes, stirring occasionally.
8 ) The rice and beans should finish about the same time. Add the rice to the beans and stir in thoroughly.
9) Add Salt, Pepper and any other desired seasonings. Again stirring thoroughly.
This recipe can be stretched out even further if combined with a garden salad and some cornbread. I like to make it at the beginning of a week and eat on it the rest of the week rather than trying to figure out what’s for dinner every night. Until next time, keepMaking a Homestead, one day at a time.