Ruckle Beans

Glen's picture
Submitted by Glen on Tue, 06/24/2008 - 12:35.

Summary

Yield
Prep Time1 1⁄2 hours

Description

Family favorite


Ingredients

  • 1 c Dried pink beans
  • 3 T Olive oil
  • 2 1⁄2 T All-purpose flour
  • 8 oz Tomato sauce
  • 1⁄4 lb Mushrooms, sliced
  • 2 1⁄4 oz Black olives, sliced
  • 1⁄2 Green bell pepper, coarsely chopped
  • 1⁄2 Yellow onion, coarsely chopped
  • 1 clv Garlic, sliced
  • 1⁄2 t Fresh roasted cumin, ground
  • 2 t Salt
  • 1 Jalapeno pepper, seeded and chopped, (optional)

Instructions

Sort and rinse the beans and boil in adequate water for 2 minutes. Soak for 1 hour. Flush well and cover with fresh water in crockpot (slow cooker) on "Low" setting until the beans are soft. Then add 2 teaspoons salt. Set aside.

Make a roux (tomato gravy with the oil, flour, and tomato sauce. Also stir in water to thin gravy sauce as desired. Then stir in the vegetables and remaining ingredients to the sauce. Simmer for a couple of minutes.

To serve: Place a slice of whole wheat bread on dinner plate and cover with Ruckle Beans. Some of the family like to tear the bread in pieces before loading on the beans. Buttered bread is an option. Traditionally Ruckle Beans are served with cottage cheese and plenty of fresh garden salad on the side.

 



 

 

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Guest's picture

Is Ruckle the family name?

Submitted by Guest on Tue, 06/24/2008 - 20:35.

Thank you for the recipe. I like beans. Mostly chili beans though, but this looks good, and I'll be adding the jalapeno. Thank you again.


Glen's picture

Ruckle Beans

Submitted by Glen on Wed, 06/25/2008 - 03:05.

With twelve children in the Ruckle family in the early 1900s, it was the standard to have beans every Friday supper. The pot was big enough to have beans left over for the following day, but water was added to increase the quantity.


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