Crackers 3-Bean Stew

2/3 cups each: Soldier Beans, Yellow Eye Beans, Jacob’s Cattle Beans

2 large cloves garlic

¼ tsp. cayenne pepper

1 tsp. chili powder

½ tbsp.

Italian seasoning

2-3 slices cooked bacon (optional)

1 carrot

1 onion

1½ - 2 cups chopped cooked smoked shoulder

1¼ cup almond milk

Salt and pepper to taste

Place dry beans in crock pot and cover with water … let soak 2 hours.

Drain, rinse and cover with water to about 1-1½ inch above beans. 

Add garlic and other spices.

Cover, cook on high 5 hours.

Turn off and let cool 1-2 hours.

Sauté carrot and onion for 5-10 minutes.

Add remaining ingredients to beans, turn crock pot on low and reheat 1-2 hours.

Serve with dollop of sour cream and crackers and hot sauce if you wish.

© Crackerberries 2019

Stewed Beans and Dumplings

STEWED BEANS & DUMPLINGS

Dumplings:

3 oz cheddar cheese, shredded

2/3 cup frozen corn

½ cup all purpose flour

¼ cup Italian style bread crumbs

¼ cup corn meal

1 egg

½ cup cottage cheese

2 tbsp chicken broth

3 Chile peppers, thinly sliced

Mix all ingredients and use small ice cream scoop to make mini dumpling balls.  Place in single layer on large plate and set in fridge until ready to cook.

Stewed Beans:

3½ cups of various beans*, drained

1 cup chopped bell pepper

2 tsp dried basil

2 tsp vegetable oil

¼ tsp pepper

3 cloves garlic, minced

12 oz tomato sauce

Sauté pepper and garlic in hot oil for about 5 minutes; add remaining ingredients and heat to boiling.  Reduce heat.  Carefully slide dumpling balls onto beans in simmering stew.  Do not drop directly into liquid.  Cook uncovered for 10 minutes.  Gently shake pot to prevent sticking.  Cover and cook an additional 15 minutes until dumplings are firm.  Let stand 5-10 minutes before serving.

• I make this recipe using up all the leftover beans that I have.  At the end of a package I put them in a jar until there is enough for a whole pot of beans.  (Red kidney, pinto, great northern, Jacob’s cattle, soldier, yellow eye, etc.).

© Crackerberries 2013

White Bean Stew with Venison

Tuscan White Bean Stew with Venison

2 cups white beans, soaked overnight

6 cups water

1 tsp salt

1 bay leaf

2 tbsp olive oil

1 onion, coarsely chopped

3 carrots, peeled and chopped

3 stalks celery, diced

6 cloves garlic, chopped

½ tsp fresh ground pepper

1½ cups chicken broth

1 cup venison neck meat

Combine beans, water, ½ tsp salt and bay leaf in Dutch oven or kettle.  Bring to a boil over high heat.  Reduce heat to low, cover partially and simmer until the beans are tender (about 1- 1½ hour).  Drain the beans reserving ½ cup liquid.  Discard bay leaf.

Combine reserved liquid and ½ cup of the cooked beans in a bowl or food processor and mash until it forms a paste.  Stir the bean paste into the cooked beans and set aside.

Add olive oil to the kettle to heat.  Stir in onion, carrots and celery and cook 10-15 minutes until tender crisp.  Stir in garlic and cook until softened (2-3 minutes).  Stir in salt, pepper, beans, venison, and chicken broth.  Bring to a boil and reduce heat to low and simmer until the stew is bubbling and thick.  Serve with croutons.

Croutons: 

2 tbsp extra virgin olive oil

3 cloves garlic, quartered

2 slices bread, cut into 1 inch cubes

In large cast iron fry pan, heat oil over medium heat.  Add the garlic and sauté for one minute.  Remove from heat and let stand for ten minutes to infuse garlic flavor into the oil.  Remove and discard garlic and return pan to stove over medium heat.  Add bread cubes and stir often cooking until lightly browned 5-7 minutes.  Transfer to bowl until ready for use.

Venison Neck Roast

1 4-5 lb deer neck roast

Marinade

½ cup cider vinegar

½ cup brown sugar

1 tbsp liquid smoke

1 tsp garlic powder

1 tsp red pepper flakes

¼ cup canola oil

1½ cups chicken broth

1 tsp salt

½ tsp fresh ground pepper

Combine marinade ingredients in large zip lock bag.  Add roast and let stand overnight in fridge.  Remove roast from marinade and place in crock pot.  Discard marinade.

Pour 1½ cups chicken broth over roast.  Add salt and pepper and cover.  Cook on low for 6-8 hours flipping roast half way through cooking time.  Remove and let cool before pulling meat from bone.

© Crackerberries 2013