Beans: The Perfect Food for a Not so Perfect Economy

Perhaps the reason some people turn up their noses at beans is because, just like chicken, they always have been a crutch in times of poor economy. It was during very lean times that baked beans became such a mainstay of American cuisine.

Since then people have been more adventurous in using dried beans in almost any and every part of the menu. With a good supply of dried beans or canned pork and beans on hand, a good cook will be able to produce dishes that are appetizing and easy on the pocketbook.

Beans, which belong to the legume family, have been known throughout the world for many years and are found in almost every cuisine today. When dried, they will keep for years and are rich in many elements, providing a basic source of protein when eaten with rice.

When planning bean dishes, purchase meats that add flavor even when used in small amounts, shop for vegetables in season, then combine them with your staple ingredients. These main-dish meals can be anything from casseroles to dishes with ethnic flavor.

One excellent meal that you can enjoy even when on a budget is Corn Bread Bean Casserole. This dish is a combination of canned pork and beans, spiced sausage and seasonings, baked with a layer of cornbread. The addition of cornbread makes this a complete protein meal. Because the sausage is so flavorful, it can be used in small quantities. Here is how you can make the dish for yourself. You will need the following ingredients:

1 pound Italian sweet sausage, ½ cup chopped onion, 1clove garlic-minced, 2 cans pork and beans in tomato sauce, ½ cup water, 1 teaspoon chili powder, 1 package (12 ounces) com muffin mix, ½ cup milk.

In a large skillet begin to brown the sausage; you want to break it into small chunks as it cooks. Remove the sausage with a slotted spoon, and set it aside for later. Pour off all but l tablespoon of the sausage's fat. Add the onion and garlic to the fat and sauté until the onion is tender and translucent. Stir in beans, sausage, water and 1/2 teaspoon chili powder. Pour mixture into a shallow 2-quart casserole. Combine corn muffin mix, milk, egg and remaining chili powder, mixing only until moistened; spoon around top edge of casserole. Bake in 350-degree-F oven for 40 minutes. Makes 6 servings.