Bean cookery.

When a reader placed a Contact looking for bean recipes, the response left no doubt that beans are a popular homestead staple! Here are some more favorites.

We started eating beans to cut down on the amount of meat we eat for health reasons and to save money on our meat bill. However, we fell in love with the hearty bean dishes and now we can't get enough.

The thing I love most about these casseroles is that they can be prepared during the day in your spare time so there isn't that mad rush before dinner to get everything prepared and on the table.

Cassoulet 2 cups great northern or marrow beans 1 cup water 6 cups stock 3 cloves garlic, minced 1 large onion, chopped 2 celery ribs, with tops, chopped 2 tablespoons chopped parsley 1 bay leaf 1/2 teaspoon dry thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper Bone from cooked pork roast or 3 pork chops, browned 1/2 cup dry white wine 10 chicken thighs or drumsticks or wings 1/2 pound smoked sausage.

Prepare beans. Put prepared beans into kettle with 1 cup fresh water, the stock, garlic, onion, celery, parsley and seasonings. Bring to a boil. Cover, reduce heat, simmer 1 hour. Then add pork bone and simmer another 1-1/2 hours.

Turn beans into a large casserole. Cut pork into small pieces and add to beans. Pour on the wine.

Arrange the chicken pieces on top of beans. Cover the casserole and bake in a 200 degree oven for about 6 hours. Check beans occasionally to be sure they have lots of liquid. If they dry out, add stock. Cassoulet should be almost soupy.

While beans are baking, cut the sausage and brown it in a skillet. Drain off fat. About 30 minutes before you want to serve the cassoulet, stir in the sausage, raise oven temperature to 350 degrees, and bake for 30 minutes with the cover removed to brown the top.

Makes 10 servings.

Five Bean Soup 1/3 cup great northern beans 1/3 cup dried baby lima beans 1/3 cup lentils 1/3 cup pinto beans 1/3 cup red beans 6 cups water 1/2 teaspoon salt 1 medium onion, coarsely chopped 2 celery ribs, chopped 2 cloves garlic, minced 1 bay leaf 1 ham hock 1/4 cup salt pork cubes

Soak beans overnight. Put soaked beans in kettle with 6 cups water. Add salt, onion, celery, garlic, bay leaf, ham hock and salt pork. Reduce heat, cover pan, simmer 3 hours. Cool ham hock, remove meat and return to beans.

Makes 6 servings.

Louisiana Red Beans & Rice 2-1/3 cups red kidney beans 3 cups water 1/2 teaspoon salt 2 or 3 ham hocks 1 medium onion, chopped 1 garlic clove, minced 1 celery rib with top, chopped 1 bay leaf 1 pound sausage 2 cups cooked brown rice chopped green onion grated cheddar cheese

Soak beans overnight. Drain, put in kettle with 3 cups fresh water. Bring to a boil, reduce heat, cover pan and simmer for about 30 minutes. Add the salt, ham hocks, onion, garlic, celery and bay leaf. Simmer 2 hours or longer. Add water if mixture gets too thick.

The beans will be tender in 2 hours but longer simmering makes the flavor richer.

About 30 minutes before serving, remove the ham hocks and cool them until you can remove the meat from the bones. Cut meat into small pieces and return to kettle. Cut sausage in small pieces and fry until brown. Drain away the fat and stir the sausage into the beans. Simmer over very low heat to blend flavors.

To serve, spoon over rice on large platter and top with a generous amount of chopped green onion and grated cheddar cheese.

Mexican Lentil Casserole 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1/2 cup celery, chopped 4 cups water 1 cup lentils, uncooked 1-1/2 cups cooked brown rice 6 ounces tomato paste 1-1/4 ounce packet taco seasoning mix 1/2 teaspoon chili powder

In medium saucepan combine onions, green pepper, celery and water. Bring to a boil over medium heat. Stir in lentils, cover pot, and reduce heat to low. Simmer 40 minutes.

Preheat oven to 375 degrees.

Lightly oil a 1-3/4 quart casserole dish. Remove saucepan from heat. Stir in remaining ingredients, mixing well. Spoon into casserole, bake uncovered for 25 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

Have leftovers for lunch by stuffing into taco shells or wrapping in tortillas for burritos.

Sweet & Tangy Butter Beans 2 tablespoons vegetable oil 1 cup onion, chopped 1 cup sweet red pepper, chopped 1 clove garlic, chopped 8 ounces tomato sauce 1/3 cup apple juice 1 tablespoon brown sugar 1 tablespoon vinegar 1 teaspoon prepared yellow mustard 1-1/4 pounds prepared butter beans 1-1/2 teaspoon cornstarch 2 tablespoon water

Preheat oven to 350 degrees. Oil a 1-1/2 quart casserole.

Heat oil in skillet. Add onions, red pepper and garlic. Cook until onions are tender and start to brown, about 10 minutes. Remove from heat. Add remaining ingredients. Dissolve cornstarch in 2 tablespoons of water before adding to rest of ingredients. Mix well. Transfer to casserole. Bake, uncovered, one hour.

Makes 6 servings.

Mediterranean Bean Casserole 2 teaspoons olive oil 2 cloves garlic, chopped 1 cup onion, chopped 2 cups mushrooms, sliced 1 pound can tomatoes, chopped (drain and save liquid) 1 tablespoon cornstarch 1 teaspoon dried basil 1 teaspoon dried oregano 1-1/4 pounds great northern beans, soaked & cooked 10 small black olives, sliced

Heat oil in skillet; add garlic and onions. Cook 5 minutes, stirring frequently. Add mushrooms. Cook 5 minutes more. Add tomatoes.

Place reserved tomato liquid in small bowl and add cornstarch, stirring until dissolved. Add to skillet along with basil and oregano. Bring to a boil; stir and cook 3 minutes longer. Remove skillet from heat. Add beans and olives; mix well.

Preheat oven to 350 degrees.

Oil a 1-1/2 quart casserole, spoon in mixture, cover and bake 40 minutes.

Serve with brown rice.

Makes 6 servings.

Zucchini Stuffed with Beans 4 medium zucchini 1/2 cup onion, finely chopped 2 tablespoons butter 1 cup cottage cheese 1 cup cooked brown rice 1 cup cooked pink or red beans 2 beaten eggs 1/2 teaspoon salt 1 cup grated cheese 

Trim the ends of the zucchini and steam the squash in a small amount of boiling water for 8 minutes or until barely tender. Cool. Cut each zucchini in half lengthwise; scoop out the centers, discarding any large seeds. Dice the rest of the centers.

While the zucchini is steaming and cooling, saute the onion in the butter until tender. Combine this mixture with the cottage cheese, rice, beans, eggs, salt and chopped zucchini. Spoon mixture into the hollowed out zucchini centers. Arrange shells in a long, shallow pan or cookie sheet.

Cover loosely with foil. Bake at 350 degrees for 25 minutes. Remove foil, sprinkle with cheese and bake uncovered about 5 minutes more or until cheese has melted.

Makes 8 servings.

Hummus 2 cups cooked chick peas 1 clove garlic 1/4 cup lemon juice 1/4 cup olive oil cold water 2 tablespoons chopped fresh parsley

Puree the chick peas and garlic in a food processor or blender. Mix in the lemon juice and olive oil. Add a little water, if needed, to make a soft mixture. Sprinkle the chopped parsley on top and chill at least one hour before serving.

Makes 6 to 8 servings.

Lentil - Nut Loaf 4 cups water 1 cup lentils, uncooked 1/2 cup onion, very finely chopped 1/2 cup celery, very finely chopped 1/4 cup plus 2 tablespoons walnuts, finely chopped 5 slices whole wheat bread, crumbled 2 egg whites 8 ounces of tomato sauce 1/2 teaspoon garlic powder 1/4 to 1/2 teaspoon sage (to taste) 1/4 teaspoon sait 1/4 teaspoon pepper

Bring water to a boil. Add lentils, cover and cook on low heat for 45 minutes. Drain.

Preheat oven to 350 degrees.

Lightly oil a 4 x 8 inch loaf pan.

In large bowl, combine cooked lentils with remaining ingredients. Mix well. Press into loaf pan with back of spoon.

Bake, uncovered, for 45 minutes. Let stand 10 minutes, then invert onto a serving plate.

Makes great cold sandwiches!

Makes 6 servings.

The following recipe is from Dan Rodecap, Mora, Minnesota.

Baked beans

Soak one pound of dry beans in about six to eight cups of water overnight.

Boil until tender and then in a large casserole combine beans, 1 pound can tomatoes (with juice), 1 cup chicken broth or water small chopped onion 2 tablespoons brown sugar 2 tablespoons molasses 2 tablespoons vinegar 1 tablespoon mustard Salt and pepper to taste.

Cover and bake at 350 [degrees] F for 30 minutes. Stir. If mixture is too dry add a little more broth or water. Uncover and bake 30 minutes stirring occasionally.

Serves six.