1 C. dried kidney beans, sorted and rinsed
\n4 C. water
\n1\/2 C. butter or margarine
\n4 celery stalks, chopped
\n4 medium onions, chopped
\n2 large carrots, peeled and chopped
\n1 C. green pepper, chopped
\n1\/2 C. flour
\n4 C. chicken broth
\n4 tsp. Worcestershire sauce
\n1\/2 tsp. chili pepper
\n11\/2 C. apple juice
\n3 C. (3\/4 lb.) cheddar cheese, shredded<\/p>\n
Place beans in large pan, cover with water and either soak overnight or use the Quick-Soak Method. Drain beans, keeping soaking liquid, adding extra water to soaking liquid to equal 3 C.. Place beans in pan with the 3 C. of liquid. Heat to boiling, cover and simmer until beans are tender (11\/2 to 2 hours). Melt butter in pan; add celery, onions, carrots and green pepper and saut\u00c3\u00a9 for 5 minutes over low heat. Gradually add flour and cook 1 minute. Gradually add chicken broth, Worcestershire Sauce, chili pepper, and 2 C. of beans. Bring to boil, reduce heat to low, cover and simmer 30 minutes. Stir in the rest of the beans and apple juice. Cook 15 minutes. Add cheese and stir until it melts.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. dried kidney beans, sorted and rinsed 4 C. water 1\/2 C. butter or margarine 4 celery stalks, chopped 4 medium onions, chopped 2 large carrots, peeled and chopped 1 C. green pepper, chopped 1\/2 C. flour 4 C. chicken broth 4 tsp. Worcestershire sauce 1\/2 tsp. chili pepper 11\/2 C. apple juice 3 C. (3\/4 lb.) cheddar cheese, shredded Place beans in large pan, cover with water and either soak overnight or use the Quick-Soak Method. Drain beans,…<\/p>\n