Native American Herbal, Plant Knowledge

3 tsp chopped parsley

1 can chicken consomme (not diluted)

2 Tbs flour

1 cup whipping cream

Shell the beans out of the pod like peas. (About 2 lbs of limas in pods shells out to 2 - 2 1/2

cups.) Place beans in a small amount of boiling salted water with rosemary and boil covered

about 20 - 30 minutes until tender. Meanwhile, strip fresh corn from cob. Just as beans are

done, frizzle the corn in 2 Tbs of butter (it only takes a few minutes if the corn is fresh, should

never take longer than 5 minutes). Add the remaining butter and the cooked, hot beans. Stir in

parsley. Heat the soup just to melt it if it has become jellied in the can. In a bowl, add the soup

to the flour and mix till smooth. Pour this into the bean mixture, and stir over gentle heat until

it thickens slightly and the raw taste of flour is gone. Add the cream. Taste for seasoning

(soup probably has enough salt) Heat to boiling, serve hot with more parsley sprinkled on it,

or black pepper ground coarse over it (unless somebody doesn't like this). Note: you can if

you must use canned corn, but don't use canned limas for this.

Green Chili Beans Stir Fry, serves 4

1 lb green beans, string, snap in 2" pieces

2 Tbsp oil

2 cloves slightly crushed garlic

2 (2 ") dried red chili peppers

2 Tbsp raw blanced skinless peanuts

1 tsp chili oil

Pour boiling water over beans in colander for a few seconds. Drain, pat dry, set aside. Heat a

wok or large skillet vewry hot (about 30 seconds); add oil and heat 20 seconds. Add garlic and

chis, stir-fry for 10 seconds. Add beans and peanuts. Styir-fry for 30 seconds. Remove from

fire, toss with chili oil, serve at once.

Cream of green beans soup--serves 10

2 quarts chicken stock

1/4 cup butter

1/2 cup flour

1 onion chopped fine

1 stalk of celery chopped

2 leeks chopped fine

2 sprigs parsley chopped

1 1/2 cups cooked green beans (can use frozen, not canned)

1 cup cream mixed thoroughly with --

2 egg yolks

Melt butter in large soup pot, add flour and stir until golden. Add chicken broth and cook

stirring until smooth. Add vegetables. Simmer 30 minutes, skimming several times. Add green

beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all

vegetables are pureed. Return to pan and reheat. Whip egg yolks thoroughly into cream. Add

some of the hot soup to this mixture, then pour the mixture into the hot soup, stirring. Cook,

stirring, below boiling point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt.

Native Foods -- Recipes--Beans

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