We ordered pizza. Okay technically it was too late for pizza so Mr. L just whipped up some eggs, but I think you get the gist...we didn't eat this. Pretty much all eight servings went right in the trash.
It wasn't inedible...I'm sure there are some folks that would like this...we just didn't. It smelled fine. It looked okay. I kept picking out some of the beans. Mr. L? One bite and he was asking if I'd cooked something to go with the soup. The thing of it is, I should have known. It asked for frozen cut green beans...it was this taste that I think I objected to most. But really, none of it worked for me. The only substitution I made was to use big butter beans instead of the limas. This was the first "failure" I've had since I've started this blog...I knew it had to come at some point. At least it wasn't with an expensive cut of meat!
Would I ever make this again? Nope, not in a million years. Would I try other things from this cookbook? Probably. Though I wouldn't add any frozen green beans if it was asked for.
1 15 1/2-ounce can red kidney beans
1 15-ounce can garbanzo beans
1 15-ounce can navy beans
1 8 1/2-ounce can lima beans
1 9-ounce package frozen cut green beans
1 cup chopped onion
1 4-ounce can diced green chili peppers, drained
4 teaspoons chili powder
1 1/2 teaspoons dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon bottled hot pepper sauce
2 1/2 cups beef broth
1 12-ounce can beer
1 cup shredded cheddar cheese (4 ounces)
Drain kidney beans, garbanzo beans, navy beans, and lima beans. In a 3 1/2-, 4-, 5-, or 6-quart crockery cooker combine drained beans, frozen green beans, chopped onion, chili peppers, chili powder, basil, oregano, and hot pepper sauce. Stir in beef broth and beer.
Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Ladle into soup bowls. Top each serving with shredded cheese. Makes 8 servings.
Not recommended for 1-quart crockery cooker.
Notes: I used S&W beans. I used Green Giant frozen green beans. I used Tabasco hot pepper sauce.