_25 portions, 1 cup each_
1½ quarts (2½ pounds) dry kidney beans
4½ quarts boiling water
1 quart chopped onion
1¼ cups chopped green pepper
1 tablespoon minced garlic
4 pounds bulk pork sausage
1 quart bean liquid
2 tablespoons salt
2 tablespoons chili powder (or to taste)
2 quarts canned tomatoes
½ cup sifted all-purpose flour
Add beans to boiling water and boil 2 minutes. Remove from heat and soak
in the hot water 1 hour. Or if more convenient, soak overnight after the
2-minute boil. Cook beans in the soaking liquid about 1 hour (slightly
underdone). Drain; save the liquid and if necessary add water to make 1
quart.
Combine onion, green pepper, garlic, and sausage. Cook until sausage is
light brown, breaking it up as it cooks. Add beans, bean liquid, salt,
chili powder, and tomatoes, reserving ½ cup tomato liquid. Blend flour
with reserved tomato liquid and add to bean mixture. Blend well. Simmer
until thickened (about 30 minutes), stirring frequently to prevent
sticking.
_To serve immediately._ Simmer until beans are tender. Serve on mounds
of fluffy rice.
_To freeze._ Cool the bean and sausage mixture quickly. Pack in freezer
containers, leaving head space (p. 4). Seal and freeze immediately.
_To prepare for serving._ Add a small amount of water and reheat in a
saucepan over low heat, stirring frequently to prevent sticking. Or
reheat in the top of a double boiler. Or bake at 400° F. (hot oven)
until the food is heated through, about 45 minutes for pints, 1 hour for
quarts.
_Menu suggestion._ Serve plain or on rice, with tossed green salad and
french bread, and for dessert have pineapple sherbet.