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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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I made this during the winter and it hit the spot! A very nice alternative to regular chili. Excellent! You can eliminate alot of time by just using canned beans instead of cooking them from scratch. Prep time includes soaking beans. Ingredients:
1 lb dry navy beans |
1 medium onion, chopped |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
1 (10 3/4 ounce) can cream of mushroom soup (condensed, undiluted) |
1 (10 3/4 ounce) can cream of celery soup |
1 cup water |
1 medium potato, peeled and cubed |
1 tablespoon chili powder |
1 vegetable bouillon cube |
1/2 teaspoon salt |
1 (15 1/4 ounce) can garbanzo beans, rinsed and drained |
1 1/2 cups half-and-half |
Directions:
1. Place navy beans in a soup kettle.
2. Add water to cover by 2 inches.
3. Bring to a boil.
4. Boil for 2 minutes.
5. Remove from heat.
6. Cover and let stand for 1 hour.
7. Drain and discard liquid.
8. Return beans to pan.
9. Add water to cover by 2 inches.
10. Bring to a boil, cover and simmer for 45 minutes.
11. or until beans are tender.
12. Drain and discard liquid.
13. Set beans aside.
14. In the same kettle, saute onions and garlic in oil until tender.
15. Add soups, one cup water, potato, chili powder, bouillon and salt.
16. Cover and cook over medium-low heat for 10 minutes.
17. Add garbanzo beans, half and half and navy beans.
18. Cook over medium heat for 10 minutes or until heated through.
19. You could eliminate alot of time and just use canned navy beans.
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