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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Pick stones out of one pound of camelia beans. In a large pot, sauté one diced onion, one diced green pepper, 3 stalks diced celery, and four cloves of smashed garlic in a small amount of oil. Or, if using sausage or bacon, fry the above ingredients with the meat. Add beans, 1 or 2 bay leaves and enough water to cover twice. Cook over low heat for 2 hours, test for doneness. If more water needed add only boiling water. When beans are tender and broth is thick, add 3 tablespoons Schilling 'Season-All'. Taste, add salt and pepper as desired. Only salt beans when they're finished cooking. Note: Dunbars add bacon, ham hock and chopped sausage to their beans. These are all optional. This recipe makes excellent vegetarian beans. Instructions: A recipe from Eve Muir |
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