Cooking with Beans

• 
  Pinto Bean Wheat Bread
  1 cup bean puree made with pinto beans (or use reconstituted refried beans)
  1 cup lukewarm water
  1 tablespoon honey
  1 package active dry yeast
  2 tablespoons vegetable oil
  1 teaspoon salt
  2 cups whole wheat flour
  3/4 to 1 1/2 cups all-purpose flour
  
  Bean Puree: Put cooked beans and some bean liquid in blender. Blend on medium speed until smooth; stop occasionally to scrape down sides and stir beans up from the bottom. Bean puree should be smooth in consistency. Use immediately or refrigerate up to 2-3 days. It will thicken as it cools. Freeze in an airtight container to store up to 6 weeks.
  
  In large bowl, combine water and honey, stirring to mix completely. Dissolve yeast in honey/water mixture. Let stand until foamy. Stir in bean puree, vegetable oil, and salt. Add whole wheat flour and mix well. Stir in all purpose flour. Mix until dough is stiff. Turn out on lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let raise until doubled in bulk, about 45 minutes. Shape into loaf and place in 5x9-inch pan, or on baking sheet. Let raise until nearly doubled. Bake in preheated 350 degree F. oven until golden brown, about 50 minutes. Remove from pan or baking sheet. Cool on a rack.
  
  Testing comment: I liked the taste. It had a nice texture. You can't tell or taste any beans. It took a long time to make though. We liked it.
  
  
  **********
  Be careful how you live--
  You may be the only bible some
  People are going to read
  **********
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 16)
  
  Posted by K P at 9:32 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Navajo Taco for One
  
  Makes 3 tacos. Increase amounts per persons to be served.
  
  1 cup whole wheat flour
  1/4 teaspoon salt
  1/3 cup water
  3/4 teaspoon baking powder
  2 tablespoons shortening
  1 serving refried beans (1 cup reconstituted)
  
  Mix flour, salt, water, and baking powder. Knead and let sit 10 minutes. Heat shortening. Divide dough into 3 balls and pat or roll each piece to about 5-6 inches in diameter. Deep fry until golden brown. Top with refried beans and hot sauce, if desired.
  
  Hot sauce for Navajo tacos:
  1/2 cup tomato sauce
  1/2 teaspoon crushed red pepper
  1/8 teaspoon garlic powder
  1 teaspoon dried onion
  1/8 teaspoon cilantro
  1/2 teaspoon salt
  
  Mix and serve over Navajo tacos.
  
  Testing comment: Our family really liked these.
  
  
  **********
  Sometimes when I consider what tremendous consequences
  Come from little things...I am tempted to think...
  There are no little things.
  Bruce Barton
  **********
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 17)
  
  Posted by K P at 8:48 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Quick and Easy Bean Pot
  
  
  2 slices bacon
  1/3 cup chopped onion or reconstituted dry onion to equal the 1/3 cup
  1 (15 oz.) can pork and beans in tomato sauce
  2 tablespoons chili sauce
  1 tablespoon brown sugar
  1 teaspoon Worcestershire sauce
  1/2 teaspoon prepared mustard
  
  Preheat oven to 300 degrees F. In a medium skillet, fry bacon until crisp. Remove bacon to drain on paper towels, leaving drippings in skillet. Saute onion in bacon drippings until tender but not browned. In a 1-quart casserole with cover, combine sauteed onions, and beans. Stir in chili sauce, brown sugar, Worcestershire sauce, and mustard. Crumble bacon over beans. Cover and bake 45 minutes.
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)
  
  Posted by K P at 8:42 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Refried Beans from Dried, for One
  
  Makes 1 1/2 cups -- increase amounts per persons to be served
  
  1/2 cup dry pinto beans, soaked overnight
  1 teaspoon dry onion
  2 cups water
  1/2 teaspoon salt
  1/4 cup shortening
  
  Cook beans and salt in water until tender. Mash drained beans and onion into hot shortening and mix well.
  
  Testing comment: I liked just the dried refried beans, not adding the extra fat.
  
  
  **********
  What lies behind us and what lies
  Before us are tiny matters
  Compared to what lies within us.
  Oliver Wendell Holmes
  **********
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)
  
  Posted by K P at 8:36 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Refried Beans and Bacon
  
  
  2 cups dried refried beans
  1 1/2 cups boiling water
  1/2 lb. bacon
  shredded cheese
  salt to taste
  
  Brown bacon in skillet. Drain and reserve drippings. Crumble bacon. Reconstitute dried refried beans in boiling water. Stir briefly and cover. Let sit 10 minutes. Add half of bacon and 3 tablespoons drippings to beans; stir. Fry the bean mix in remaining bacon drippings. Add salt to taste. To serve, sprinkle remaining bacon and shredded cheese on top of beans.
  
  Testing comment: The flavor was good, but it seems so high fat that I would probably only make it in an emergency and I usually wouldn't have bacon in an emergency.
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)
  
  Posted by K P at 8:32 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Overnight Bean Soup
  
  
  1 lb. dry small white beans
  6 cups water
  2 cups boiling water
  2 carrots diced
  3 stalks celery diced
  2 teaspoons chicken bouillon granules
  1 bay leaf
  1/2 teaspoon thyme
  1/2 teaspoon salt
  1/4 cup chopped fresh parsley
  1 envelope dry onion soup mix
  crumbled bacon (optional)
  
  Rinse beans. Add beans to 6 cups water in a sauce pan. Bring to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Put beans and soaking water in slow cooker. Add 2 cups boiling water, carrots, celery, bouillon, bay leaf, thyme, salt, and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 10 to 11 hours. Stir in parsley and soup mix. Cover and cook on high 10 to 15 minutes.
  
  Testing comment: The flavor was great. I used chopped ham instead of bacon.
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)
  
  Posted by K P at 8:27 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Taco Plate
  
  
  Layer #1
  1 can refried beans (or reconstituted dried refried beans)
  Place in the bottom of a 9x13-inch pan.
  
  Layer #2
  3 mashed avocados
  2 tablespoons lemon juice
  1/2 teaspoon salt
  1/4 teaspoon pepper
  Mix together and place over layer #1
  
  Layer #3
  1 cup sour cream
  1/2 cup taco seasoning
  Mix together and spread over layer #2.
  
  Layer #4
  chopped olives
  chopped green onions
  chopped tomatoes
  shredded cheddar cheese
  Spread over layer #3.
  
  Chill and serve with your favorite tortilla chips.
  
  Testing comment: This recipe is great for a large group.
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)
  
  Posted by K P at 8:24 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Zippy Pinto Bean Dip
  
  
  1 cup mashed pinto beans
  1 cup ketchup
  1/2 cup finely cut sweet pickles
  1 teaspoon finely cut onions (optional)
  1 tablespoon sugar
  1/4 teaspoon savory salt
  1/4 teaspoon garlic salt
  1/4 teaspoon celery salt
  
  Combine and serve with chips or fish.
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)
  
  Posted by K P at 8:22 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  BBQ Beans with Ham
  
  Wash about 3 cups navy or pinto beans. Put in a big Dutch oven with 2 ham hocks or some leftover ham; cover with water. Cook all day or about 6 hours, then remove ham from bones and return meat to beans.
  
  Add:
  2 cups catsup
  2 1/2 cups brown sugar
  3 tablespoons mustard
  2 cloves of garlic or 1 1/2 teaspoons garlic powder (optional)
  2 large onions, chopped
  salt (optional)
  Cook a couple more hours, adding water if needed.
  
  Testing comment: Very flavorful, but too sweet. I used 2 cups brown sugar. Next time would use 1 1/2 cups. Also used just 2 tablespoons mustard and added 3 stalks celery chopped. Probably would cook it again. We enjoyed it.
  
  
  
  
  
  Boston Baked Beans (Crock Pot)
  
  Sort and rinse 1 lb. dry navy (white) beans. Pour 6 cups boiling water over beans, cover, and soak 1 hour. Then cook on high for 2-3 hours.
  
  Add:
  1/2 heaping teaspoon garlic powder
  1 teaspoon dry mustard
  dash pepper
  2 tablespoons molasses
  6 tablespoons brown sugar
  1 onion, chopped, or 1/3 cup dry onions
  2 strips low salt bacon, cut up
  Stir and cook on low 10-12 hours. May be left in pot at low setting longer than that.
  
  Testing comment: The Boston baked beans were good. I think I would have put a little more flavor in it.
  
   White Bean Chili
  
  
  3 cans (15 oz.) white beans with ham or 6 cups cooked white beans and liquid (about 1 lb. dry)
  1/4 cup celery, chopped
  1 can (15 oz.) diced Italian flavored tomatoes
  1 garlic clove, minced
  2 tablespoons brown sugar
  salt, pepper, and chili powder to taste
  1/4 cup diced onion or reconstituted dry (1 to 1 1/2 tablespoons)
  
  Combine all of the ingredients and heat through.
  
  Testing comment: I soaked the beans overnight which saved a lot of time in the cooking time. We liked the taste of the chili and the brown sugar added a bit of sweetness to the chili. I added a pound of hamburger to this recipe. Our family enjoyed this chili. We will have this recipe again.
  
  (Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 22)
  
  Posted by K P at 8:08 PM 0 comments
  
  Labels: Bean Recipes, Cooking Beans, Recipes
  
  
  
  Sweet and Sour Baked Beans
  
  
  2 cans (15 oz.) white beans with ham or 4 cups cooked white beans
  1 can (8 oz.) pineapple chunks packed in juice
  1 tablespoon cornstarch
  1 tablespoon soy sauce
  2 tablespoons vinegar
  1/4 cup sugar
  2 drops Tabasco sauce
  1/2 medium green pepper, cut into strips, 1/4 inch x 1 inch
  
  Drain beans, reserving liquid. Preheat oven to 275 degrees F. Drain pineapple, reserving juice. Add reserved bean liquid to juice to make 3/4 cup. Stir cornstarch into juice mixture. In a small saucepan, combine juice mixture, soy sauce, vinegar, sugar, and Tabasco sauce. Stir constantly over medium heat until sauce boils. Remove from heat. Combine beans, green peppers strips, and drained pineapple in a casserole with cover. Pour sauce over. Stir gently.
  Cover and Bake 1 hour...