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Beans, Beans, Beans ....

by: KathyinFL

Tue Jan 09, 2007 at 17:19:58 PM EST


Beans are reportedly one of the best, long-term storage pantry items.  They are relatively inexpensive, with many different varieties, sold in many different fashions ... dried, canned, mashed, bean flour, hidden in other dishes, etc.  So now that your pantry is now full of beans, how do you utilize this "gold mine"?
KathyinFL :: Beans, Beans, Beans ....
I like beans.  No, I love beans.  They are a major source of protein for my family and show up in many of the ethnic dishes that we favor.  They are also vital in the cuisine that we are used to eating.

It certainly doesn't hurt that they are cheap ... and when trying to keep to the food budget for our large family, cheap can be very good.

But, even with our love of beans, there comes times when I look at all that I have store and get a little worried.  How on Earth am I going to get my family to eat all thise stuff?

While doing research to answer this question I found out just how versatile beans could be.  Even canned beans can be served in enough different ways that you could have beans for every meal and not eat the same recipe twice for many weeks into your SIP plan.

I'll share some of the bean recipes that have worked best for my family.  Please feel free to share what has worked best for yours.
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Beans, Beans, Beans .... | 125 comments
Chick Pea & Tahini Dip
Chick Pea & Tahini Dip

1 can Chick Peas (aka Garbanzo beans)
1/2 cup Tahini (from can)
1/4 cup onion, chopped (fresh or dried)
4 cloves garlic (fresh or dried)
1/4 cup Extra Virgin Olive Oil
1 tsp. dill, chopped
1 tsp. lemon juice
salt and pepper to taste

Mash peas in blender or by hand. Combine with remaining ingredients. Chill before serving.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Dr. Pepper Beans
DR. PEPPER BEANS

2 28 oz cans pork and beans
2 bell peppers, cleaned and chopped (if you don't have them fresh or dried, don't worry about it)
2 small onion, chopped (fresh or dired)
2 tomatoes, chopped (from canned)
1 cup brown sugar
1 tsp ground cloves
1 16 oz. can crushed pineapple
1 lb summer sausage sliced
1 can Dr. Pepper

Combine beans, onions, tomatoes, sausage, pineapple and peppers in a 12" Dutch oven. In a bowl, combine remaining ingredients. Stir until sugar dissolves. Pour over the beans. Cover and cook 30 to 45 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Grilled Green Beans
GRILLED GREEN BEANS

1 lb Can of green beans
1 sm Onion, chopped (fresh or dried)
2 Tomatoes, sliced (fresh or if you are using canned tomatoes make sure you drain them)
1/4 c Margarine (fresh, powdered, or some of substitute)
3 ts Prepared mustard with Horseradish (or just use plain mustard if that is what you have)
1 ts Salt
1 tb Brown sugar
1/8 ts Pepper

Drain green beans and place on large square of heavy duty foil. Put chopped onions and tomato slices over beans. Mix together remaining ingredients until well blended. Spoon over beans and fold foil tightly. Cook 30 to 35 minutes over medium hot coals.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Kidney Bean Scallop
KIDNEY BEAN SCALLOP

Two cups kidney beans, soaked over night. Cook until tender. Drain.  OR, use canned kidney beans that have been well drained.

To each 2 cups of beans, add:

  2 tablespoons fat
  1 tablespoon chopped onion
  1/4 cup tomato pulp
  1 teaspoon salt
  1/8 teaspoon pepper

Mix thoroughly. Place in greased baking dish. Cover with 2 cups crumbs, to which have been added 2 tablespoons melted fat. Bake 30 minutes in moderate oven.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Melt in Your Mouth Butter Beans
Melt-In-Your-Mouth Butter Beans

1 can Butter Beans, not drained
3 tbsp. Corn Oil
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 clove garlic, crushed
1/2 cup celery, chopped
1/4 cup scallions, sliced thin
1/2 cup mushrooms, sliced
1/2 tsp. black pepper

Heat oil, add all remaining ingredients except beans.  Sauté until tender. Add beans and simmer 15 to 30 minutes to desired consistency.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

One Bean Salad
One-Bean Salad

2 cans White Kidney Beans, drained and rinsed
1 green pepper, diced
1 red onion, sliced
1/4 cup parsley, chopped
1/3 cup Wine Vinegar
3/4 cup Extra Virgin Olive Oil
1/2 tsp. black pepper
1 clove garlic, crushed
1 tbsp. chives, chopped

Combine beans, green pepper, onion, and parsley. Blend together remaining ingredients, and pour over bean mixture. Mix thoroughly, cover and chill well.

Serves 4-5

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Quick and Easy Bean Salad
Quick and Easy Bean Salad

1 can each, drained & rinsed of Dark Red Kidney Beans
1 can each, drained & rinsed of Chick Peas
1 can each, drained & rinsed of Black Beans
1/2 cup Goya Stuffed Manzanilla Olives

Vinaigrette:
1/2 cup Extra Virgin Olive Oil
3 tbsp. Red Wine Vinegar
1 tbsp. lemon juice

Mix first four ingredients and place in salad bowl. Mix Vinaigrette ingredients and pour over bean mixture or serve separately.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Rootbeer Baked Beans
Root Beer Baked Beans

2 slices bacon, diced (could use canned bacon or real bacon bits)
1 small onion, diced
36 ounces canned baked beans
1/2 cup root beer (regular - not diet)
1/4 cup barbecue sauce
1/2 teaspoon dry mustard
Hot pepper sauce, to taste
Freshly-ground black pepper, to taste

Cook bacon with onion in saucepan until bacon is brown and crisp.

Add remaining ingredients. Heat to a boil. Reduce heat and simmer, stirring often, until slightly thickened, about 20 minutes.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Dried to Cooked Bean Yields
Dried Beans and Peas Yield Values

When you start with: . . . You will get at least:

1 cup black beans . . . 2 cups cooked beans
1 cup blackeyed peas . . . 2 1/2 cups cooked beans
1 cup Great Northern beans . . . 2 1/2 cups cooked beans
1 cup kidney beans . . . 2 3/4 cups cooked beans
1 cup lentils . . . 2 1/2 cups cooked lentils
2 cup large lima beans. . . 2 1/2 cups cooked beans
1 cup small lima beans. . . 2 cups cooked beans
1 cup pea (or navy) beans. . . 2 1/2 cups cooked beans
1 cup split peas. . . 2 1/2 cups cooked peas
1 cup pinto beans . . . 2 1/2 cups cooked beans


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Simple Baked Beans
Simple Baked Beans

1 large can of pork and beans
1/4 c. brown sugar
1 med. onion chopped (or equivalent in dried onion)
3 strips bacon (or equivalent in real bacon bits)
2 T. catsup

Combine pork and beans, brown sugar, and onion in a medium-sized baking dish.  Sprinkle bacon over top of this.  Spread the catsup over the bacon.  Bake in 375 degrees F oven for 1 hour.  Yields about 4 servings.

Alternate cooking methods should be considered.  You could cook these in a dutch oven, in the ground, in a solar oven, in a reflector or box oven, or in a haybox cooker.  I'm sure other methods are out there that will work as well if you don't have access to an oven.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Variety for Grains
Kathy in FL,

Our pandemic food supply includes over 800 pounds of beans, rice, and pasta.  These bland items can be flavor enhanced with a wide variety of soups, sauces, boullion, gravy mixes, and canned meat or fish.  As we continue to experiment with grains and seasonings we have discovered that the possibilities are limitless.  One of our favorite combinations is to add approximately 2 cups each of cooked black beans, basmati rice, and elbow macaroni to 2 cans of Progresso soup.  This is a very satisfying, high protein main course for a family of 4.

You are running out of time.


http://tinyurl.com/37bl45

I made a cool Minestrone Stew similar to this
I made a really cool Minestrone Stew similar to what you described. 

Take a can of Minestrone Soup (I used Progresso).  You can either use the regular or the one that is the "light" version.

Add to that one can of each of the following:
pinto beans, drained and rinsed
whole kernel corn, drained
canned tomatoes, undrained but chopped us

Then add as much onion as you are partial to.  Heat through and serve.

You can also add a pound of ground beef or TVP to this, but its just fine as it is.  I also served this with hoe cakes ... similar to cornmeal pancakes ... that I fried up with just a little oil.

Yummy and very filling.  It allowed me to take the tale end of stuff that was getting close to the expiration date and make a descent meal for our family.  Of course since I was feeding seven I doubled the recipe, but there was a little left over where one recipe wouldn't have fed us all.

On the other hand, I could have fixed a batch of rice and served one recipe worth of the Minestrone Stew (with or without the meat) over it and it would have fed all of us and saved several cans of food for the next meal.

I have a little over 200 lbs. of rice and we could easily go through that in less than 6 months.  Fifty pounds of rice runs me about $12.  Not a bad investment at all. 

Have you tried serving your black beans over yellow rice?  That is very traditional Cuban/Caribbean cuisine.  We eat that frequently and it is very filling and your can spice up the black beans as much or as little as you want.  I prefer to buy my black beans already seasoned in the can ... I have a couple of favorite local brands that I buy ... that way we can either open and eat them "as is" or spice them up a little more, if desired.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
canned black-eyed "peas"
dumped into a pot of drained pasta (like small shells, elbows, any little macaroni shape)

(may be eating more soup; or using the drained water some way -if I had to make it potable first!) - blackeyed peas -they probably had salt in the can,

and then add whatever green veg you want/have

(frozen or canned green soybeans, green beans, chopped spinach, or whatever fresh green you have inside or out - parsley, chives or sprouts, garden greens, or dried stuff that rehydrates easily like a bit of kelp powder or a handful of arame, or parsley flakes; what have you)

stir and cover until the veg is cooked  or heated enough, dish into bowls, put whatever you like on top (shaker cheese, or nutritional yeast, or butter, or toasted seeds/chopped nuts).

(I "wing it" in the kitchen, lately.)

[ Parent ]
Mad About the Beans
Kathy in FL,

We have not yet tried any yellow rice, but we really enjoy the results of this sort of experimentation: our meals cost less, they are lower in fat, and we now realize that we can get by for an extended period of time with preps like these. 

Except for 144 cans of refried beans, all of our grain products are dry.  For this reason we are allowing a cooking fuel allowance of 30 minutes per day.  Based upon our "field trials", we can make two hot meals each day for 4 weeks with just 1 gallon of Coleman fuel.  This gives us 5 minutes of cooking time in the morning for beverages & oatmeal and 25 minutes later on for rice, beans, or pasta. 

You are running out of time.


http://tinyurl.com/37bl45

[ Parent ]
Quick cooking beans
Dr D
How do you cook dried beans in only 25 mins. Mine always take about 1 hour or so. I suppose if one likes them 'el dante' that would be possible. Let me in on the secret as we just love beans as much as Kathy in Fla.

BTW,Kathy thanks so much for all the bean recipes. Keep them coming.

[ Parent ]
Quick Cooking Beans
For beans, peas, and lentils you can shorten their cooking times considerably by soaking them overnight and then using a pressure cooker.

You are running out of time.


http://tinyurl.com/37bl45
[ Parent ]
Or you could buy them
dehydrated here.
http://www.harmonyho...
I have used this company and am happy with their products

Life is not so short but that there is always time enough for courtesy. Ralph Waldo Emerson
[ Parent ]
I also want to know
Dr. Dave, please share how you plan to manage your fuel!  I have recently been investigatin this -- how to stretch fuel to cook dried foods -- using pressure cooker; EcoFuel cannisters, and hot water over a fire -- but I would love to learn from you!

Also I am so curious -- why 144 cans of refried beans?  (When you have no other canned beans?)

GetPandemicReady.org - non commerical website with practical ways for families to prepare.

[ Parent ]
ACM, did you get my email? n/t

[ Parent ]
not sure I did
Dem I got something from you last week -- about the nutritionist's write-up, surving a flu pandemic, being put up on the wiki --is that the one you are talking about?

GetPandemicReady.org - non commerical website with practical ways for families to prepare.
[ Parent ]
Pandemic Cooking Plan
ACM,

Actually, our "store" (as we like to call it), has 12 cases of canned green beans, 12 cases of canned pork&beans, and 12 cases of refried beans.  We also have smaller quantities of canned black beans, kidney beans, and red beans.  Due to the relatively high cost per calorie of these canned items, they are not meant to be pandemic staples.  Their main purpose is for convenience if circumstances make it difficult to prepare meals from scratch. 

We have food preps for 13 to 18 months, depending upon our rate of consumpton.  For pandemic staples, we have over 300 pounds of dry peas, lentils, red beans, black beans, kidney beans, and pinto beans.  We also have about 500 pounds of rice and pasta and over 100 pounds of oatmeal.  Of this has to be cooked in boiling water.

Our pandemic cooking plan allows us an average of 30 minutes per day of total cooking time on a 10,000 b.t.u. burner.  This is something we can do for 2 years, ifnecessary.  A 10,000 b.t.u. Coleman liquid fuel stove will operate for about 12 hours per gallon on high and about 48 hours per gallon on low. A 10,000 b.t.u. Coleman propane stove will operate for about 2 hours per pound on high and about 4.5 hours per pound on low. One gallon of Coleman liquid fuel (about $6 US) should get you two hot meals per day for a month, so even in the worst of scenarios, there is no excuse for anyone to run out of cooking fuel.

As for reduced cooking times for peas, beans, and lentils, just visit this site:

http://www.centralbe...

For those of you who need to estimate your cooking fuel requirements, spend a few weekends with your camping stoves and a stopwatch.

You are running out of time.


http://tinyurl.com/37bl45

[ Parent ]
thanks Dr Dave!
the web site you linked to is a very good one; I recommend people storing dried beans look at it, it has a great deal of information!


GetPandemicReady.org - non commerical website with practical ways for families to prepare.
[ Parent ]
Hawaiian Baked Beans
Hawaiian Bake Beans

1 large can of pork and beans
1 (8 oz.) can of pineapple tidbits, drained
1/2 c. dark brown sugar
1 t. soy sauce
1 t. dry mustard

Mix all ingredients in a casserole dish or bean pot.  Bake at 350 degrees F for 50 minutes.  Yields about 6 servings.

Note:  this is a good dish for alternative cooking methods as it is fairly forgiving.

Note2:  if you are partial to onions, you can also add onion to this recipe.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chili Wax Beans
I used to wonder what on Earth people did with "wax beans."  They were something I only ever saw in the grocery, my parents and grandparents never grew them.  A friend gave me this recipe and it is pretty good.  If you cannot stand wax beans, try using this with green beans.

Chili Wax Beans

1 large onion, thinly sliced (or equivalent in dried onion)
2 T. margarine (fresh, canned, or substitute of your choice)
1 can whole tomatoes
3/4 t. salt (or salt substitute)
3/4 t. chili powder
dash of pepper
1 (16 oz.) can of cut wax beans, drained

Cook onion in margarine in medium saucepan until tender but not browned.  Stir in tomatoes, salt, chili powder, and pepper; mix well.  Add beans.  Cook, covered, over low heat for 10 minutes, stirring 1 or 2 times.  Yields 4 to 5 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Creamy Beans
Creamy Beans

2 cans of wax beans
1/4 c. sour cream (fresh, powdered, or made from canned milk)
2 T. sugar
2 T. butter
dash of salt

Bring beans to boil; simmer 10 minutes.  Drain except for 1 cup liquid.  Add sour cream, sugar, butter and salt.  Reheat, stirring to boiling point.  Serve immediately.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

potatoes and green beans, cooked in milk
(also had bacon in it) wonder if I can get Grandma to tell me how to make that; used to be a childhood fav (except the bacon part -I'd be happier with butter and black pepper nowadays).
[ Parent ]
Wonder if she added a thickener or was the starch from the potatoes enough?
That sounds interesting.  We cook green beans and potatoes with some seasoning now ... but don't add any "cream" or "gravy" to it, they are cooked in the bean broth.

I wonder if maybe some flour or cornstarch was added as a thickener to give it a "white sauce" type of effect or if the starch from cooking potatoes was enough to thicken it up.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
I will call her
but, I'm supposed to be out of the house about two minutes ago...
[ Parent ]
Green Bean Hamburger Stew
That is what my mother used to call it.
Brown hamburger with some chopped onions. Cook potatoes cut up separately. When potatoes are almost done then add can or fresh green beans. Also add the browned hamburger and onion and let cook a while. The potato water along with the little grease from the hamburger makes an automatic gravy.
It's fast,cheap, easy and filling. We still make it.
[ Parent ]
potatoes and green beans, cooked in milk
I've never cooked them "in" milk, but if it was done I'd assume it was done in a double boiler to prevent the milk from scalding.

I have made a similar dish, that I learned from my mother and grandmother.  Cooking depends on if it is from a can or from fresh beans and potatoes. 

Canned whole potatoes:  bring the potatoes to a boil, remove from heat, then drain all water.  Add milk, butter and S&P.  Place back on burner on a low heat, gently stirring with a spatula... careful not to break the potatoes into too small of pieces.  The potatoes will diminsh in size forming a thickening agent.  I like whole milk or cream, but a less fattening milk will work.  If using powdered milk, I suppose you could reserve the liquid to disolve the pwd milk in (I've never used pwd milk in this side dish.) 

I then add green beans that I have heated in the microwave, after thoroughly draining the liquid. 

When using fresh green beans and potatoes... I cook them together but I am careful not to use too much water.  Too much water "water-logs" the vegetables.  Also, cook until just tender.  If you like your green beans cooked more than about 30 minutes, you should cook them first and add the potatoes when you are about 20-30 minutes from them being done.  I quater peeled potatoes and add them.  This is very similar to making old fashioned creamed potatoes... except you add the green beans.  It is also very tasty using sweet peas (English peas) instead of green beans.  Bacon was used in the green bean recipe but not in the sweet pea recipe.

[ Parent ]
Pink Beans
Pink Beans

1 lb. pink beans
2 garlic buds (or equivalent in dried garlic)
1 large onion, chopped (or equivalent in dried chopped onion)
3 T. real bacon bits
1 (8 oz) can of tomato sauce
Worcestershire sauce, to taste
Tobasco sauce, to taste
1/2 t. salt (or salt substitute)
1/2 t. pepper
2 T. chili powder

Soak beans overnight; drain.  Cover with 1 1/2 quarts of boiling water; add garlic, onion, bacon, tomato sauce, Worcestershire sauce and Tobasco sauce.  Cook 2 hours, stirring occasionally.  Add salt, pepper, and chili powder last.  Yields about 10 servings.

Note:  good recipe for alternative cooking so that you can save electric or fuel.  Would probably be a great recipe for cooking beans in the ground.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Deviled Green Beans
Deviled Green Beans

4 T. butter (fresh, canned, or substitute of choice)
1 t. prepared mustard
1 t. Worcestershire sauce
1/2 t. salt (or salt substitute)
1/4 t. pepper
dash of cayenne sauce
day of tobasco sauce
4 c. of cooked green beans (from canned or from dehydrated)

Cream butter; add next 6 ingredients.  Serve on hot green beans.  Yields 6 to 8 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Burgundy Beans
Burgundy Beans

2 T. real bacon bits
1 large onion chopped (or equivalent in dried)
1 clove garlic (or equivalent in dried)
1 t. dry mustard
1 T. brown sugar
1 c. Burgundy
1 (8 oz.) can of tomato sauce
2 (28 oz.) cans of kidney beans, drained
salt and pepper to taste

Put onions in garlic in a pan with a little oil and saute them until they are tender/transparent.  Stir in bacon, mustard, brown sugar, Burgundy, tomato sauce, and beans.  Season with salt and pepper to taste.  Turn into a casserole dish or pan.  Bake at 350 degrees F for 45 minutes.  Yields about 6 to 8 servings.

This would be a good recipe for alternative cooking methods as it is fairly forgiving so long as you don't try and cook it at too high of a heat.  Alternatively, if you do need to cook over an open flame, remember to keep stirring to prevent any sticking until the bean "juice" is to the consistency you desire.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Kidney Bean Casserole
Kidney Bean Casserole

1/4 c. real bacon bits
1 1/2 c. chopped onion (or equivalent in dried chopped onion)
2 cans of tomato soup
3 cans of kidney beans
1/2 lb. of Velveeta cheese, grated

Mix all ingredients together and place in a casserole dish or pan.  Bake in a 350 degrees F oven for 30 minutes or until heated through and cheese melted.  Yields 8 to 10 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

speed cooking beans
Having been a vegetarian for many years, I've done a lot of bean cooking.  Here's how I cook mung and other beans:

I eat a lot of mung beans - rarely cause any gas, can be eaten sprouted (raw or sauteed), are considered very healing in Ayurveda.  They are available whole (green) or split (yellow).  I prefer the whole green kind.

Wash well, check if there are stones or dirt, and soak 12 to 24 hours until swelled up.  Some times there are small "old maids" that didn't absorb water, toss out if you see them.

If you have a pressure cooker, add them with a good amount of water and optional spices (*below), bring to pressure, cook for 20 minutes, remove and let pressure drop.  DONE! 

Without a pressure cooker, bring to boil with a small amount of water (say 1 to 2 inches above the beans), boil for a couple of minutes with the lid off.  Then put a lid on and let sit for an hour or so.  Then add more water and cook normally, which is bring to boil, then turn heat down and simmer.  This cuts cooking time at least in half.  They are done when beans are butter-tender.

*Some people like really hot spicing; this is what I use for two cups of dry mung beans and is not very hot, measurements are approximate:
1 chunk of ginger root, peeled and minced (1 X 2 inches?)
2 teaspoons of ghee
1/2 t. ground black pepper
1/3 t. crushed chilis
1 t. turmeric
1 t. powdered coriander
1/2 powdered cumin
1/3 t. whole fennel seed
1/4 t. powdered ginger  (yes, powdered and fresh - I like ginger!)

Split mung cooks much faster than whole mung and is also good.

I also use a lot of pinto and kidney beans, the long soaking helps with much quicker cooking.  Pintos take a little longer, in my experience.  I cook them with a big dried blackish pepper (can't remember the name) and more chilis, often just mash up when done and make a simple soup.  Beans really stick to the ribs! 

any more bean recipes like this one?
Be Well -- if you have another favorite or two -- simple, vegetarian, especially, I'd love to know about it!  Thanks!

GetPandemicReady.org - non commerical website with practical ways for families to prepare.
[ Parent ]
bean soups
When invited to think about recipes, it's hard not to accept the invitation!

  1.  Simple Pinto Bean soup - can be made with canned pinto beans, canned refried beans, or home cooked Pinto beans.  Sounds ridiculously simple but if you like pinto beans, it's good.

  In a heavy pot, heat a small/moderate amount of oil (I use ghee) and sautee some chopped onion (garlic if desired), some hot chilies - fresh green ones are nice if you have them, crushed red chilis, or whole ones broken up, or even just cayenne powder, a little powdered cumin if you want, or even chopped green onions.  Add a little salt.  When toasted enough, add the pintos and cooking water, or if using refried beans, add some extra water.  Mash up nicely with potato masher or if the grid is still up, one of those wand blenders.  It should be thin enough to be soup but not watery. 

For some reason I really love this soup, plain as it is.  It's fine with rice, or dunking some kind of flat bread in it.  Of course, diced or sliced vegetables of various kinds can be sauteed along with the onion, or canned ones added in "prep" situations.  I've also done it using dried onions as an experiment.  I found they need to be boiled when cooking the beans or they stay crunchy.

2.  Kidney Bean and Vegetable Soup
Use either canned kidney beans (theoretically, I never do) or cook the kidney beans first.  Using a heavy pot, add the requisite oil/butter/ghee, sautee whatever kind of onion and/or garlic (I loathe garlic so I don't use it much except as medicine), peeled and chopped ginger root, a couple good pinches of Italian type herbs (your choice - basil, marjoram, a LITTLE oregano, rosemary) and some salt and black pepper. Add some crushed red chilis for a little heat.

Add whatever vegetables on hand - sliced zucchini, bell peppers, celery, yellow squash, small diced winter squash (YUM!), even some sweet potatoes, green beans - use your imagination!  When vegetables are getting done, pour in cooked kidney beans, their water, and a half a can (the medium sized can - sorry I'm not more specific) of tomatoes.  You could use a whole can but I save it for another batch.  Turn the heat up to boil, and as soon as it boils, turn down to simmer for a few minutes.

I really like this soup, too - especially with some winter squash in it.  It would be a good place to stick some canned corn, for using preps.

[ Parent ]
Don't forget that cooking all these dried beans
takes lots of fuel.  Make sure to have lots of canned on hand as well if the power is out. 

Thanks for starting this Kathy.  I love them too but not my family.  Some of these recipes might help. 

Our favorite bean meal is Great Northern white beans.
They are refered to as "soup" beans in this area and are served with cornbread.  The normal preparaation takes a lot of water and fuel, so while both are available, I am converting some of those stored dry beans to home canned bean soup.  This is a meal that can be warmed up in a variety of ways with little fuel expenditure.

If I had done this on my own, I would have done most of it incorrectly.
[ Parent ]
White beans, cornbread, and stewed potatoes ... yum, yum
HB ... this was one of my favorite meals growing up.  I'm a Hillbilly by birth myself (from Kentucky) and a "cracker" down here in FL.    Its not the deragatory comment down here most people think it is as it an historically correct term for early Florida settlers.  LOL!

Anywho, if you take those white beans and cook them with ham hocks in them ... you'll think you've gone to heaven.  ROFL!!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Yum
we just had white beans (we call them great northern beans) with my Christmas ham hock that I pulled out of the freezer the other day.  A big crock pot of beans and ham with a skillet full of corn bread slathered in butter!! yum yum

Coarse, don't ask the kids, I made them try a bite before they could eat leftovers out of the fridge and you would have thought I was beating them senseless.  (I don't make special meals for kids, if they don't like what I cook, they eat out of the fridge helps keep the leftovers under control)

Our children change our lives, whether they live or not.
www.misschildren.org

[ Parent ]
Resize font here
...
[ Parent ]
gone to Heaven
"if you take those white beans and cook them with ham hocks in them ... you'll think you've gone to heaven."

Is there any other way?  I cook mine either with smoked ham hocks or a big ham bone with plenty of meat left on it.  When you eat that in WV, you are in Almost Heaven!

"I'm a Hillbilly by birth"

I knew there was some reason I like the majority of your recipes!

If I had done this on my own, I would have done most of it incorrectly.

[ Parent ]
Would you cut it out?!
You're making me drool!  I lived in the South for 6 years and now you are making me hungry!  Needless to say it's hard to find bisquits and gravy in CT!
[ Parent ]
LauraB ... move back, the weathers better LOL!
Well LauraB ... if you miss the south, then move back.  LOL!  The weather has got to be better than in CT.   

I don't "do" snow.    Its one of the many benefits of living in FL.  Of course you get things like mosquitos, roaches, and other creepy crawlies in exchange but those can be dealt with.  There is not telling the sky not to snow.  LOL!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
If I could I would....
Of all the places (and there has been many) I've lived CT is my least favorite (okay, Belarus might be last).  I miss the people in the South.  But we're stuck here for awhile due to DH's aging parents and his job.  Besides, while you don't do snow (and I don't either.  I'm always freezing here), I don't do bugs that are the size of small jets.  I swear TG the roaches I had in Georgia could have had DELTA AIRLINES emblazoned on their sides!
[ Parent ]
...
wouldn't be FL without the palmetto bugs..  folks have issues with roaches, but they don't fly, and they don't have an attitude..  palmetto bugs, otoh..  try to kill a roach, and it'll run away..  palmetto bugs take the opportunity of your failed attempt to launch a new, and more creative, attack..  don't miss FL..  ;-)
[ Parent ]
Lima Beans Au Gratin
Limas au Gratin

1 can baby lima beans
2 T. milk (fresh, canned, powdered, etc.)
1/2 t. salt
1/8 t. pepper
Little bit of butter if you have it
2 T. grated Parmesan or Romano cheese

Place lima beans in foil pie plate; add all remaining ingredients.  Cover will heavy-duty aluminum foil, crimping edges snuggly.  Grill for 15 minutes, turning often to prevent burning.  Yields about 2 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Lima Beans Pauline
Lima Beans Pauline

1 can baby lima beans
1/4 c. butter (fresh, canned, alternative of your choice)
1 T. lemon juice
1 T. parsley flakes

Heat lima beans.  Melt butter in sauceapn and add lemon juice and parsley flakes.  Drain any liquid from lima beans; add beans to butter mixture.  Serve.  Yields about 4 servings.

Great and quick which is a plus for fuel savings.  Can be even be heated on a fire place or on a heater as all you are really doing is melting butter ... which is easy ... and heating the beans through.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Swedish Brown Beans
Swedish Brown Beans

2 c. brown or kidney beans
1 quart water
1 t. salt
1/4 c. minced onion (or equivalent in dried onion)
1/3 c. molasses
1/4 c. brown sugar
1/4 c. vinegar

Soak beans overnight in water.  Add salt and onion; simmer for 3 hours (see note below).  Add molasses, brown sugar and vinegar.  Pour into casserole pan. Bake 30 minutes to 1 hour in 350 degree F oven.  Yields about 4 servings.

Note:  you can start with canned beans and save the 3 hour simmer or simmer them over a heater or fireplace.  They can also be cooked in the ground.

For the oven baking part, you can use a solar cooker or a reflector oven if you chose.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Mixed Bean Casserole
Mixed Bean Casserole

3 medium onions chopped (or equivalent in dried onion)
1 can of pork n' beans
1 can of kidney beans
1 can of lima beans
1/2 c. brown sugar
1/2 c. catsup
1 t. dry mustard
1/4 c. vinegar
1 t. garlic powder
1/2 t. pepper

(Note:  you don't absolutely have to have that many onions, we just like onions, you could probably halve that amount and still be fine)

Brown onions slowly in 4 T. of fat until transparent ... the fat could be butter, oil, bacon grease, etc.  just use what you have to hand.  Add remaining ingredients.  Bake at 350 degrees F for 1 hour.  Yields about 8 servings.

This is a good dish to try with alternative cooking methods.  And it is great for camping as it is very filling with just enough sweet to satisfy without needing a bland dish to accompany it.  Although you could serve this over rice or even add a bit of cooked ground beef or saucage to it.  You can also add a bit of kielbasa or smoked sausage to fancy it up.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Bean Bread
Bean Bread

4 C. cornmeal
2 C. hot water
2 C. cooked beans
1/2 tsp. baking soda

Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chickpea Pizza
Chickpea Pizza

2 cups chickpeas
1/2 teaspoon baking soda
Water
1/2 cup finely chopped fresh parsley
2 cloves garlic, crushed
2 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 pound grated mozzarella cheese (or other topping of choice)

Soak chickpeas with baking soda in enough water to cover overnight. Drain. Cover chickpeas with water by 1 inch. Bring to a boil. Cover and cook over medium heat for 1 hour, or until tender. Drain, reserving 1/2 cup cooking liquid. Preheat oven to 400 degrees. Grease pizza pan. Combine chickpeas, cooking liquid, parsley, garlic, flour, baking powder, salt, oregano and pepper in food processor. Process to a paste. Spread to 1/4-inch thickness in prepared pan. Bake for 20 minutes. Sprinkle cheese on top. Bake for 10 to 15 minutes, or until edges brown. Serving quantity: Serves 10 to 12.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pumpkin Lentil Wild Rice
Pumpkin Lentil Wild Rice

3 garlic cloves, minced (or equivalent in dried minced garlic)
1/4 cup onion, minced (or equivalent in dried)
3 tbsp soy sauce for saute
3 c. fresh pumpkin or squash puree (from can is OK)
4 c. vegetable broth
1 c. Beef-Not chunks (or TVP or other meat product)
2 Medium white potatoes, chopped in small cubes (or use diced canned potatoes)
3 cups fresh pumpkin chunks (pumpkin has a really long shelf life if you keep in a cool location and you don't bruise or puncture it)
1 cup lentils
1/2 cup wild rice
1/2 cup brown rice

Saute garlic & onions in soy sauce 'til they release their aromas, about three to five minutes. Use two cups vegetable broth to reconstitute the beef-not (or other meat product). Keep it aside. Add the puree and broth, chunks of one potato and all pumpkin chunks. Cook 'til potato chunks are tender, about 15 minutes, then puree the whole pan. Put back in pan. Add more broth if needed. Add rice and lentils and cook about 1/2 hour. Add the Beef-Not and the chunks from the second potato, cook 'til tender. Salt & Pepper to taste. You got soup!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Taco Lentils
Taco Lentils

2 1/3 cups green lentils - rinsed
5 cups water
4 oz. can of chopped green chilis
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves - minced
1 package taco seasoning (or about 4 tablespoons of bulk taco seasoning)
2 tablespoons chopped onion

Add lentils to water. Bring to a boil and simmer for 30 minutes or until tender, but whole. When lentils are done, add the rest of the ingredients and stir to mix thoroughly. Pour into a baking dish (a large pyrex lasagna pan is about the right size). Cover and bake at 350 degrees for 45 minutes. These are great in tacos, burritos, or taco salad. The texture is pretty similar to SAD taco meat, so it's a good substitution when you want something besides refried beans and rice.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Lentil Lasagna
Red Lentil Lasagna

1 large Onion, sliced finely  3 cloves Garlic, minced
1 Red chilli, deseeded 
2 stalks Celery, chopped *very* finely
1/2 cup water  1 lb Broccoli
1 small Zucchini  1/2 lb Mushroom
1 pint Vegetable Stock  1 cup Red lentils
1 can Tomatoes  2 tsps Oregano
2 tsps Basil  1/2 tsp Salt
1/2 tsp Pepper  1/2 cup Corn
2 tbsp Tomato Puree/Paste 
12 sheets Spinach lasagna
1/4 cup water  2 tbsp Flour
1/2 cup Soya milk  1 clove Garlic
1/4 tsp Salt  1/4 tsp Pepper
3 tbsp Yeast flakes  1/4 tsp Turmeric

Steam onions, garlic, chili and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 350 deg. F for 20 minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Lentil Pate
Lentil Pate

3/4 cup (4 oz.) dried lentils
3 cups water
1 very large onion, peeled, quartered, and sliced (2 cups)
2 hard-boiled egg whites
1/2 tsp. salt
1/4 to
1/2 tsp. freshly ground black pepper, to taste

In a small saucepan, cook the lentils in the water for 35 minutes, or until they are soft. Drain the lentils and reserve them. While the lentils are cooking, heat a couple of tablespoons of water in a skillet, add the onion, browning VERY slowly. (The secret of this dish's success is to caramelize the onions by a long, gradual browning. *Do this step while the lentils cook.*) You may wish to add a tablespoon of water if the pan becomes too dry. Also, while the lentils are cooking, I zap the egg whites in a pyrex cup in the microwave (to "hard-boil" them). I have not tried this recipe without the egg whites yet, so I apologize to the vegans on the list! In the food processor, process the onions until fine, add the egg whites, process, then add the lentils and process until a pate-like constistency is reached.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chinese Bean Casserole
Chinese Bean Casserole

1 can French style green beans
1 can Cream of celery soup
1 can Chow mein vegetables
1 can French fried onions
1/4 teaspoon Salt
1/2 cup Chopped almonds

Drain the green beans and chow mein vegetables. Mix all ingredients into casserole dish and cover, saving some French fried onions, then bake at 350 degrees for 20 minutes. Remove cover, add onions and bake 10 minutes more.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hawaiian Luau Beans
Hawaiian Luau Beans

2 cups Pork and beans
3/4 cup Diced ham
1/2 cup Pineapple chunks
1 tablespoon Pineapple syrup
2 tablespoons Brown sugar
dash Ground cloves

Mix all ingredients in a 1 quart casserole. Bake at 375 degrees for 30 minutes or until all ingredients are hot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Beans and Cranberries
Beans and Cranberries

1 bag (1 pound) frozen cut green beans (or use equivalent in canned)
1 teaspoon grated orange peel
1/2 cup dried cranberries
2 tablespoons honey
1/4 cup bacon flavor bits or chips (or real bacon bits)

Cook beans as directed on package, adding orange peel before cooking; drain. Stir in cranberries and honey. Top with bacon flavor bits.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

White and Green Beans

White and Green Beans

1 pound green beans, cut into 1- to 1 1/2- inch pieces
2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1 can (15 to 16 ounces) great northern or navy beans, rinsed and drained

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Stir in remaining ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until hot.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Walnut Lentil Patties
Walnut-Lentil Patties

2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten (use an egg substitute)
1 onion, finely chopped (or use equivalent)
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed) - (or use powdered sour cream)
2 tablespoons vegetable oil
2 tablespoons butter

Purée the lentils in a blender or food processor. Place in a medium-size bowl.  Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes.  Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary.  Shape into patties (1/2 cup each). Sauté in oil and butter until nicely browned, about 5 minutes per side.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Chili Baked Beans
Chili Baked Beans

2 (16 oz.) cans pork and beans
1 (15 oz.) can chili with beans
¼ c. molasses
1 t. chili powder

Drain just visible liquid from can of pork and beans.  In 2 quart baking dish, combine all ingredients and heat until bubbly.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Lima Bean Medley
Lima Bean Medley

1 can of lima beans, drained
1 can sliced water chestnuts, drained
¼ c. Italian salad dressing
1t. dill seed

Combine lima beans, water chestnuts, salad dressing and dill see in a bowl, mixing well.  Chill, or at least do not heat, until serving time.  Yield:  about 4 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Deviled Black Eyed Peas
Deviled Black-Eyed Peas

1 can black eyed peas
1 sm clove of garlic chopped
equivalent of ½ c. chopped onion
1 t. instant bouillon
1 (4.5 oz.) can of deviled ham
2 c. cooked rice
1 T. butter
Pepper to taste
¼ c. grated Parmesan cheese
½ c. seasoned crumbs
1 can of diced tomatoes, drained
tabasco sauce to taste

Note:  you may also wish to include the equivalent of ½ c. chopped green pepper and ½ c. chopped celery.

Combine peas, garlic, onion and bouillon (plus green pepper and celery if you have it) in saucepan, mixing well.  Add 2 cups boiling water.  Cook covered, over medium heat for 20 to 25 minutes or until peas are tender, stirring frequently; drain.  Stir in deviled ham.  Toss with rice, butter and pepper to taste.  Combine cheese and crumbs in bowl, mixing well.  Mix tomatoes with crumbs and cheese and make fritters by sauteing in a skillet.  Serve the cooked tomato fritters with the rice mixture. 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Oriental Peas

Oriental Peas

1 can peas
2 cans sliced water chestnuts, drained
2 cans bean sprouts, drained
2 (4 oz.) cans mushrooms drained
2 can cream of mushroom soup
2 sm. Cans French fried onions

Combine peas, water chestnuts, bean sprouts and mushrooms in bowl, mixing well.  Stir in soup.  Spoon into a casserole dish.  Bake at 350 degrees F for 40 minutes.  Top with onions.  Bake for 5 more minutes.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Beans Cooked in the Ground
I gave these directions on the old forum, but they've been asked for several times since then.  Hopefully someone will find these directions useful.  I've tried this myself and it does produce a tasty dish.  I wouldn't use my most expensive pot doing this ... but cast iron dutch ovens are perfect.

Beans Cooked in the Ground

Dig a hole about 18" square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 - 2 pieces of bacon or other seasoning. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 - 8 hours.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pasta Fagioli
Pasta Fagioli

1 jar (1 pound 10 ounces) Chunky Gardenstyle Pasta Sauce
1 can (19 ounces) white kidney beans, rinsed and drained
1 can chopped spinach, drained
8 ounces ditalini pasta, cooked and drained (reserve 2 cups pasta water)

In 6-quart saucepot, combine Pasta Sauce, beans, spinach, pasta and reserved pasta water; heat through. Season, if desired, with salt, ground black pepper and grated Parmesan cheese.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Hot Five Bean Salad
Hot Five-Bean Salad

8 bacon strips, diced
2/3 c. sugar
2 T. cornstarch
1 ½ t. salt
pinch pepper
¾ c. vinegar
½ c. water
1 can kidney beans, rinsed and drained
1 can lima beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 can cut green beans, drained
1 can cut wax beans, drained

In a skillet, cook bacon over medium heat until crisp.  Remove to paper towels to drain, reserving ¼ cup drippings.  Add sugar, cornstarch, salt and pepper to drippings.  Stir in vinegar and water; bring to a boil, stirring constantly.  Cook and stir for 2 minutes.  Add the beans; reduce heat.  Cover and simmer for 15 minutes or until beans are heated through.  Place in a serving bowl; top with bacon.  Yields about 10 - 12 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Apple Bean Bake
Apple Bean Bake

48 ounce can Great Northern beans, drained
4 T. butter or margarine (or equivalent of choice)
3 cups tart cooking apples peeled, cubed (or use canned apples instead)
1/2 cup chopped onion (or equivalent of dried chopped onion)
3/4 cup light brown sugar
1/2 cup catsup
1 t. cinnamon
1 t. salt or to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar nad stir until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated 375° oven for 1 hour.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Boy does this sound good
and you guys are making me hungry! I feel a midnight snack coming on!
This is one I must try. Thanks KathyinFL
My mother cooks up her red beans in a crockpot with sausage. Man is that good!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
Pinto Bean Turnovers
Pinto Bean Turnovers

3/4 cup pinto bean dip
1/3 cup chopped onion (or equivalent in dried chopped onion)
double crust pastry recipe (from a box)
1/2 c shredded or canned cheese
1/2 t. chili powder

In a bowl, combine bean dip and onion; sett aside. Prepare the crusts following the directions on the box. Cut into 3 inch circles. Spread a little of the cheese on each circle of pastry.  Place about 2 t. of bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheet(s). Bake at 350 degree F oven for 15 to 18 minutes or until golden brown. Serve with salsa if you like.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Lentil Burgers
Bulgur-Lentil Burger Mix Recipe

1/2 cup lentils
1/2 cup bulgur wheat
2 cups water (or broth)

Combine grains and add to water in saucepan. Simmer for 45 minutes. Season as desired, or as recipe calls states. Substitute for ground beef in recipes, or use to make Lentil Burgers for Bean Haters. i use about 2 cups of this stuff in place of ground beef in casseroles and other hamburger dishes. it's very bland, so don't forget to adjust seasonings as necessary. of course, i have no clue how to get just 2 cups of cooked grains as the end result!! i always end up with way to much, so i just freeze what i'm not using for another time. the grain mixture makes a really good ground meat substitute in cooked dishes (like tacos, stuffed peppers, etc) and is really versatile. everything freezes well, too!
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Apple Pecan Burger
Apple Pecan Burger

1 cup shredded Michigan Apples 
1/2 cup shredded carrots
1/4 cup finely chopped onion 
1/2 teaspoon finely chopped garlic
1 cup cold, cooked brown rice 
3/4 cup toasted pecan pieces
1 cup dry bread crumbs 
2 egg whites
1/4 teaspoon salt 
1/4 teaspoon coarse black pepper
5 hamburger buns, optional 
5 tomato slices, optional
Lettuce, optional 
Vegetable cooking spray

Place Apples and remaining ingredients in food processor bowl. Using metal blade, process about 30 seconds or until evenly chopped and thoroughly combined. Using 1/2 cup measure, portion and shape mixture into 5 patties. (Mixture will be soft.) Place on baking sheet coated with cooking spray.  Bake in 400o F oven about 25 minutes or until deep golden brown. Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired. Yield: 5 patties, 3 1/2-inches in diameter.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Black Bean Cakes
Black Bean Cakes

Makes 6 servings Serve these crisp-crusted, savory cakes with salsa - or hamburger- style, on a bun with ketchup, pickles, and onions. Shape them into small cakes for an appetizer, or larger patties for a heartier portion.

1 (14-ounce) can black beans, drained
2/3 cup ORIGINAL MALT-O-MEAL® hot cereal, uncooked
1 large egg (or substitute of your choice)
2 tablespoons finely chopped onion (from dried chopped onion)
2 tablespoons chopped cilantro (or from dried)
1 jalapeño pepper, seeded and finely chopped (or from canned)
1 tablespoon lime juice (can be from a bottle)
1 clove garlic, minced (or from dried minced garlic)
1/2 teaspoon salt
1/5 teaspoon ground cumin
1/4 cup vegetable oil

In a large bowl, mash beans with a potato masher or fork until they are mostly smooth, with some chunks remaining.  Add cereal, egg, onion, cilantro, jalapeño, lime juice, garlic, salt, and cumin; blend well. Let stand 15 minutes to firm, then shape mixture into 6 (4-inch) patties, or 12 (2-inch) football-shaped cakes. In a large nonstick or cast-iron skillet, heat oil over medium- high heat. Add patties or cakes and cook, turning once, until well browned, about 3 minutes per side.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Spicy Lentil Burgers
Spicy Lentil-Veggie Burgers

[This is another meat substitute. I've given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]

1/2 cup washed & sorted Lentils
1/2 lb. Red Potatoes, peeled & cubed (equivalent in canned)
1/4 tsp Sea Salt (I used regular table salt)
1/2 cup Shredded Carrot (I used mashed, canned carrots)
1/2 cup Peas (I used canned peas)
4 tsp Canola Oil
1/2 cup Finely Chopped Onion 
1/2 tsp Ground Cumin
1/2 tsp Ginger, peeled & minced 
1/4 tsp Mustard Seed (optional)
1/8 tsp Cayenne Pepper
1/4 tsp Curry Powder
3 cloves Garlic, minced (I used dried minced garlic)
2 tsp Cilantro
1/4 cup (uncooked) Brown Rice
1/4 cup Egg Substitute (equivalent in rehydrated powdered eggs)
1/2 cup Plain Bread Crumbs

Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.]  Combine lentil/potato mixture with salt, mash together and set aside.  Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn't need to do this)  Heat 2-1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro.  Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4" patties.  Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don't want to bread your patties, you don't even need the egg mixture or bread crumbs.)  Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cuban Black Beans and Rice

Yield: 4-6 servings
Adapted from "A Taste of Heritage: The New African-American Cuisine" by Chef Joe Randall and Toni Tipton-Martin

1 Tbsp. olive oil
3/4 C. finely diced onion
2 medium cloves garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 C. long grain white rice
1 (14 1/2 oz.) can chicken broth plus enough water to equal 2 cups
1 Tbsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. black pepper
1 (15 oz.) can black beans, rinsed and drained
2 Tbsp. lime juice

METHOD:
1.  In large nonstick skillet, heat olive oil over medium heat. Add onion, garlic, bell peppers, sauté 5 min.
2.  Add rice, stirring 1 min. Add broth/water mix, thyme, salt, pepper, and black beans. Bring to boil, stirring well. Cover and reduce heat to low. Cook 20 minutes.
3.  Remove the rice from heat and fluff with fork, stirring in lime juice at same time. Cover and set aside 5 min before serving.

Cajun Skillet Beans

From Moosewood Cooks at Home

1 medium onion, chopped
3 garlic cloves, minced or pressed
2 Tbsp. vegetable oil
3 celery stalks, chopped (= 1 cup)
2 green or red bell peppers (=1-1/2 cup)
1 tsp. chopped fresh thyme (1/2 tsp dried)
1 Tbsp. chopped fresh basil (1 tsp dried)
1 tsp. chopped fresh oregano (1/2 tsp dried)
1/4 tsp ground black pepper (or to taste)
pinch each of cayenne & salt
2 cups chopped fresh or canned tomatoes (14-1/2oz can)
1 Tbsp. honey or molasses
1 Tbsp. Dijon mustard
4 cups black-eyed peas or butter beans (two 10 oz frozen pkg. or two 16oz cans, drained)
chopped scallions (optional)
grated cheddar cheese (optional)

METHOD:
1.  In a heavy saucepan or skillet, sauté the onions and garlic in the oil on medium heat.
2.  Chop the celery and bell peppers, and add them to the pan. Continue to sauté for about 5 min, stirring occasionally. Add the thyme, basil, oregano, black pepper, cayenne, and salt. Cover and cook for 5min. or until the onions are golden, stirring once or twice.
3.  Add the tomatoes, honey or molasses, and mustard, and simmer for 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Canned beans will be hot in less than 10min., but frozen beans need to simmer for 15-20min.
4.  Top with scallions and/or grated cheese, if you like, and serve.

White Beans and Spinach

Source: Martha Stewart Living
Yield: 4 servings

2 Tbsp. olive oil
1 medium yellow onion, diced
2 medium cloves garlic, minced
2 15 1/2 oz. cans white beans, rinsed and drained
8 oz. fresh spinach, stems removed
3 tsp. white wine vinegar
2 tsp. fresh thyme, minced
salt and pepper

METHOD:
Heat the olive oil. Cook onions until translucent. Add garlic and cook for another minute. Add beans and heat through. Add spinach and white wine vinegar. Cook until spinach is wilted. Add the thyme, and salt and pepper to taste. Serves 4.

BLACK-EYED PEAS

Always a favorite of Creoles and Cajuns as well as Southerners in general, the naturally smoky flavor of this pea blends well with a wide range of Louisiana smoked meats and sausages.

1 pound black-eyed peas
10-12 cups water
2 tablespoons oil
1 large onion, chopped
1 bell pepper, chopped
1-2 jalapeno peppers, finely minced
2 teaspoons Creole seasoning
Salt and freshly ground black pepper to taste.
  pound smoked sausage, hot sausage, andouille, bacon, ham, or other smoked pork.  (*Could use liquid smoke if no smoked meat)
1/2 cup chopped parsley
2 bay leaves
Ham bone or ham hock for seasoning

METHOD:
Heat the oil in a large pot, and add the onions, bell pepper and jalapeno; sauté until tender, about 5 minutes. Add the hambone, peas, and seasonings and bring to a boil. In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add them to the beans.
Reduce to a simmer and cook one hour (adding the parsley about 50 minutes in), until the beans are creamy and tender. Add additional water if necessary. Check seasonings.
May be served over rice as a main course, as a side dish, or thinned with ham stock and served as a soup.
Yield: About 8 servings. 

Cajun White Beans

1 lb. Navy Pea beans
1 medium onion chopped
1/2 bell pepper, diced
1 stalk celery diced
1 tbs. dried parsley
1/4 cup green onions chopped
1/2 cup diced Taso (optional)
1 - 2"X2" piece of Salt Meat
1/2 link Andouille or your favorite sausage
Pinch of Thyme
1/2 tsp Worcestershire sauce
Creole seasoning
Salt and black pepper to taste

Wash well and pick beans for bad ones and rocks. Soak beans in cold water until plump (softened). Drain water, and in a pot cover beans 1/2" over the top with water and cook at a slow rolling boil. Add water as you need to.

Creole Lima Beans

3 - 15 oz. cans Baby Lima Beans
1 - 15 oz. can stewed tomatoes
1 medium onion chopped
1/2 bell pepper, diced
1 stalk celery diced
1/2 cup green onions chopped
1 - 2"X2" piece of Salt Meat, pickled pork, or 4 slices of bacon
1/2 tsp Worcestershire sauce
1/2 tsp. sugar
Salt and pepper to taste

In a pot, sauté the onions and meat until light browning occurs on the edges of the onions. Drain off the grease if you used bacon. Add stewed tomatoes, bell pepper, green onions and celery and cook about 30 minutes on a med-low fire stirring frequently. Break up the large pieces of stewed tomatoes with a spatula.
Drain and add the canned lima beans. Add about 1/2 cup of water. Add seasonings and continue to cook on a med-low fire about 10 minutes, add a little water if needed and stir occasionally (they will burn). Lower heat to a simmer, cover and cook another 30 minutes.
http://www.cookinglo...

Cooking Louisiana - Rules for cooking Beans
http://www.cookinglo...
The following is from the above link:

Beans beans the magical fruit... In South Louisiana beans are popular, especially the Red, White, and Lima varieties. 
Beans are beans, many varieties exist, and, with different seasonings taste distinctively different from each other. We're not going to get into the science of that, but, the final outcome of the variety you will cook will vary. This is not hard to learn so listen up, it's just a few rules!
Meat..... you should have meat or meat flavor of some kind, or, you can use bullion cubes if you wish. Meat flavor just goes with beans no matter what the source. Ham hocks, salt meat, bacon, andouille, taso, sausage, ham, ground meat, steak.... I don't care...! Pork is better, beef is next... forget poultry..., BUT, I won't say that it can't be done! Be creative if you wish.
Vegetables... Onions, green inions, celery, bell pepper, parsley and garlic. Lightly brown the onions and meat.
[1 lb. beans need about 1 med. onion and 1/2 cup of the rest except the garlic]... simple huh?
Garlic... 1 tsp. fresh chopped per pound of beans
Pepper... Black, white, green, pink, doesn't matter... you need a little! Season to taste.
Thyme... just a little (a pinch or two)
Cooking methods....
Remember we're talking basic beans here... let's look at a few.
1. White beans
...a great "goes with fried fish, or Jambalaya" favorite here in South Louisiana. White beans are Navy Pea, or, Great Northern, beans you can find in most stores. The basics above apply. A few dashes of Worcestershire goes good with this also.
2. Kidney (or) Red Beans
... "Read beans and rice" is the popular title, but I don't know of many beans you don't eat with rice down here in Louisiana. Anyway, Red Beans are done with the basics above but goes well with a little tomato sauce (that's the Creole influence) and smoked sausage cooked in the beans and/or on the side. Red beans go well as a side for fried chicken also.
3. Lima beans
The rules above apply, and once more, can be done with fresh tomatoes (Creole).
All the other Beans
... be creative with what you've learned here... cook them for yourself before you try them on  your guests! ha.... you'll do fine but give your tests a chance, be patient. You can break out your "new dish" any time you wish. Be smart, try before you serve.
Dried beans will take a little longer to cook than fresh or canned beans so give them that time. I've purchased different brands of dried white beans that actually took longer to cook, one brand versus the other. I can't tell you why but that's a fact.
We expect White and Red beans to add a little creaminess to them so we'll mash up a few spoonfuls to accomplish this. Why creamy? To fit better over rice.

*ME:  In Louisiana, we love pink beans!  But, they aren't easy to find here in Texas!  These aren't small red beans.  They are small pink beans!  I have found a frozen variety at WalMart's that only takes 20 minutes to cook!  FWIW!

Lady Peas
If you are lucky, you can find these canned or dry at your grocery store.  If you are REALLY lucky... you will be able to find seeds to plant them!  And, if I am lucky at all... somebody will share with me where they found the seeds!!  Some recipes call for substituting black eyed peas, but there is NO substitute for Lady Peas!  They are a creamy pea with a simple taste. 

If canned, just add finely chopped green onions or minced onions, S & P, or about 1 t Cajun seasoning, and a small amount of liquid smoke (like maybe 1/8 teaspoon.)  *If calories and fat aren't an issue... bacon or bacon drippings are great added to the peas.  Cook on medium heat until liquid is cooked down to a creamy consistency. 

Dry Lady Peas:

1/4  lb lean salt pork, rinsed and patted dry or lean bacon 
1  medium onion, finely chopped 
2  cloves garlic, finely chopped 
3  cups fresh lady cream peas or black-eyed peas (if frozen, do not thaw) 
3  cups water 
1/4  cup scallions, with green tops thinly sliced

  Discard any skin on salt pork.
Cut into 1/3" pieces and cook in a heavy pot over moderate heat, stirring occasionally until fat is rendered and pork is crisp and golden, about 6-8 minutes.
Transfer pork to a paper towel to drain.
Pour off all but 1 Tbsp. fat and cook onions over moderate heat until softened.
Add garlic and cook, stirring for 1 minute.
Stir in peas and water and simmer, uncovered until peas are tender, about 30-35 minutes.
Stir in scallions and salt and pepper, to taste.
Serve over rice and sprinkle with salt pork.
http://www.recipezaa...

*I don't serve this over rice!  We eat Lady Pea's with cornbread and Turnip Greens and sliced tomatoes! 

Purple Hull Pea Salad

Ingredients
2 cups fresh shelled purple hull peas
4 cups lower-sodium chicken stock or vegetable stock
1 small ham hock
1 clove garlic, minced
1/4 cup balsamic vinegar
Pinch of sugar
1 tablespoon Dijon mustard
Freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 teaspoon salt or to taste
1 (5-ounce) bag arugula
2 large ripe tomatoes, sliced
1 sweet onion, thinly sliced
4 tablespoons fresh basil, thinly sliced (chiffonade)
Freshly ground black pepper

Instructions
1. Put peas, stock, and ham hock in large saucepan or Dutch oven and bring to a boil. Reduce heat and simmer 20 minutes or until peas are barely tender. (Do not overcook; peas should still be al dente.) Let peas cool in stock. (Peas will continue to cook as they cool.) When cool, drain peas in colander and refrigerate until ready to assemble salad.
2. While peas are cooling, make dressing by mixing garlic, vinegar, sugar, mustard, and pepper in deep glass bowl. Whisk in olive oil. Pour about three-fourths of the vinaigrette over drained peas and toss to combine. Add salt to taste.
3. Divide arugula among 6 salad plates, and arrange 2 or 3 tomato slices on the side. Using slotted spoon, remove peas from bowl and place equal amount on each plate. Scatter onion slices and basil strips over salad. Serve with freshly ground pepper to taste and pass remaining vinaigrette. Serves 6.


Cornbread Salad with Purple Hull Peas

Winner 2003 "Best Original Recipe"
by Christine Snider of Springhill, LA

1 pkg. dry Ranch dressing mix
1 cup mayonnaise (not salad dressing)
2 tomatoes, peeled, chopped & drained
2 cups shredded cheddar cheese
1 can or 2 cups fresh cooked or canned
  purple hull peas, drained 
1 can whole kernal corn, drained
10 slices bacon, chopped, after cooking crisp
1/2 cup chopped green onions
1/2 cup chopped, red or yellow bell peppers
1/2 cup chopped green bell pepper
1 pkg. cornbread mix, cooked, cooled and
  crumbled

Mix all ingredients, refrigerate overnight

From:  http://www.purplehul...
Other recipes there

A MESS OF PEAS

1 quart water

1 (8- to 10-ounce) smoked ham hock

8 cups fresh field peas
Southern Living,  Jul 2000

4 to 6 hot peppers in vinegar, drained

1 teaspoon sugar

1 teaspoon salt

1 teaspoon pepper

BRING 1 quart water and smoked ham hock to a boil in a large Dutch oven over medium-high heat. Reduce heat to low, and simmer 30 minutes. Stir in peas and remaining ingredients; cover and simmer 25 to 30 minutes or until peas are done. Yield: 10 to 12 servings.

Prep: 5 min., Cook: 1 hr.


A "mess" of...
For you northerners, in the south can have a mess of beans, a mess of okra, a mess of blackeyed peas, and on and on. It means a big pot of something. When you are out in the garden picking vegies, you say you have enough for a mess of whatever.
[ Parent ]
SPINACH WITH CROWDER PEAS
Southern Living,  Jul 2000

2 cups fresh or frozen crowder peas

1 cup chicken, ham, or vegetable broth

3/4 teaspoon salt, divided

2 tablespoons butter or margarine

1 small sweet onion, chopped

1 bunch green onions, chopped

2 garlic cloves, minced

1 (10-ounce) package fresh spinach

1/2 teaspoon dried crushed red pepper

BRING peas, broth, and 1/2 teaspoon salt to a boil in a saucepan over high heat. Reduce heat to low; cover and simmer 30 minutes or until peas are tender. Set aside.

MELT butter in a large skillet over medium heat. Add sweet onion, green onions, and minced garlic; saute 2 minutes. Stir in spinach, remaining 1/4 teaspoon salt, and crushed red pepper; saute 1 to 2 minutes or until spinach wilts. Serve immediately with peas.

Yield: 4 servings.

Prep: 10 min., Cook: 40 min.

Black Bean Hummus
Black Bean Hummus

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

No Bean Hummus
Thought this alternative to beans was interesting enough to post here.  You'll need fresh zucchini to do it, but its an easy plant to grow and is usually more prolific than you want it to be.

No Bean Hummus

2 medium zucchini
1/4 c. olive oil
4-8 garlic cloves
2 tsp celtic sea salt (or use dulse flakes)
1/2 c. lemon or lime juice
3/4 c. sesame seeds
3/4 c. tahini
1/4 tsp cayenne
1 tsp paprika
1 tsp ground cumin

Process zucchini, olive oil and garlic first in food processor. Add remaining ingredients and process until smooth

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Crowder Pea Stew with Cornmeal Dumplings

Cornbread is a traditional accompaniment for field peas; cornmeal dumplings echo that tradition in this stew.

  STEW:
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 teaspoon salt
1 (8-ounce) package presliced mushrooms
3 cups fat-free, less-sodium chicken broth
2 cups fresh crowder peas
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon black pepper
1 bay leaf
3 1/2 cups peeled, chopped tomatoes (about 1 1/2 pounds)

DUMPLINGS:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup low-fat buttermilk
1 tablespoon butter, melted
1 large egg, lightly beaten
1 tablespoon chopped fresh parsley (optional)

To prepare stew, heat oil in a large Dutch oven over medium heat. Add onion; cook 5 minutes or until golden, stirring frequently. Add celery, salt, and mushrooms; cook 3 minutes, stirring frequently. Add broth, peas, oregano, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer, partially covered, 45 minutes or until peas are tender. Add tomatoes; return to a boil. Reduce heat, and simmer, partially covered, 15 minutes. Discard bay leaf.
To prepare dumplings, while stew is simmering, combine cornmeal and next 4 ingredients (cornmeal through sugar) in a bowl, stirring with a whisk. Stir in buttermilk, butter, and egg; let stand 10 minutes.
Drop dough by tablespoonfuls into stew to form 15 dumplings. Cover and cook 15 minutes. Garnish with parsley, if desired.

Yield: 5 servings (serving size: about 1 cup stew and 3 dumplings)
http://food.cookingl...

Santa Fe Bean Mashers

Makes 4 servings
Preparation Time: 20 to 25 minutes
1 can (15 ounces) Navy beans or 1 1/2 cups cooked dry-packaged Navy beans, rinsed, drained
2 medium potatoes (8 ounces), peeled, cut into 1/2-inch cubes
3/4 cup fat-free milk
Vegetable cooking spray
1 medium poblano chile, chopped
1 teaspoon minced garlic
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
Salt and pepper, to taste
Preparation
1.  Heat beans, potatoes and milk to boiling in medium saucepan. Reduce heat and simmer, covered, 10 minutes. Uncover and simmer until potatoes are tender and milk is almost absorbed, about 10 minutes longer, stirring frequently to prevent sticking.
2.  Spray small skillet with cooking spray; heat over medium heat until hot. Sauté poblano chile and garlic until tender, 8 to 10 minutes.
3.  Beat bean mixture with electric mixer at high speed until smooth; mix in poblano chile mixture. Return mixture to saucepan and heat over medium heat until hot. Remove from heat and stir in cheese. Season to taste with salt and pepper.

TIP: One medium green bell pepper, chopped, along with half of a small jalapeño chile
Source:  American Bean Organization

Winter Beans and Roasted Vegetables

Makes 6 main dish servings (about 1 1/2 cups each)
or 12 side dish servings (about 3/4 cup each)
Olive oil cooking spray
1 pound winter yellow squash (hubbard, butternut, acorn), peeled seeded, cut into 1 1/2-inch pieces
2 large carrots, sliced
1 small parsnip, sliced
2 medium Idaho potatoes, unpeeled, halved, sliced
2 medium onions, cut into wedges
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained
1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
1 1/2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1 1/2 cups mixed dried fruit, cut into large pieces
3 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1/2 cup minced parsley
Salt and pepper, to taste
Preparation
1.  Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss. Bake uncovered at 425º F. until vegetables are tender, about 30 minutes, adding dried fruit the last 5 minutes.
2.  Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.
Source:  American Bean Organization
West African Bean Fritters

Makes 4 servings (6 fritters each)
Preparation Time: 30 minutes
1 can (15 ounces) Blackeyes or 1 1/2 cups cooked dry-packaged Blackeyes, rinsed, drained
1 egg
2 tablespoons chopped onion
2 to 3 teaspoons chopped gingerroot or 1 to 1 1/2 teaspoons ground ginger
1 tablespoon chopped jalapeño chili
1/2 teaspoon salt
1/4 cup plain dry bread crumbs
1/4 cup cornmeal
Vegetable oil, for frying
Ginger Tomato Dipping Sauce (recipe follows)
Preparation
1.  Process Blackeyes, egg, onion, gingerroot, jalapeño chili and salt in food processor or blender until smooth. Transfer mixture to medium bowl. Stir in breadcrumbs.
2.  To shape fritters, roll 1 tablespoon Blackeye mixture into a ball or oval shape; coat lightly with cornmeal. Repeat with remaining mixture.
3.  Heat oil in medium saucepan to 350° F. Fry fritters, 4 or 5 at a time, until browned, about 2 minutes. Drain on paper towels; keep warm in 200° F. oven until ready to serve.
4.  Spoon Ginger Tomato Dipping Sauce in center of small plates; arrange fritters on sauce.

Ginger Tomato Dipping Sauce
Makes about 3/4 cup

1/2 can (14 -1/2 ounce size) diced tomatoes, undrained
2 cloves garlic
2 tablespoons chopped onion
1 tablespoon chopped jalapeño chili
1 tablespoon chopped gingerroot or 1 to 2 teaspoons ground ginger
1/2 teaspoon salt 1 teaspoon vegetable oil
Preparation
1.  Process all ingredients, except oil, in food processor or blender until smooth. Sauté sauce in oil in small skillet until thickened, about 5 minutes.

TIP: Fritters may be rolled and coated several hours before cooking; refrigerate, covered.
Source:  American Bean Organization

Neapolitan Bean Bisque
Makes 6 servings (about 1 cup each)
Preparation Time: 30 minutes

1/2 cup chopped onion
6 large cloves garlic, cut in halves
1 tablespoon olive oil
1 teaspoon dried rosemary leaves
1/2 teaspoon dried thyme leaves
2 cans (15 ounces each) Great Northern or Navy beans or 3 cups cooked dry-packaged Great Northern or Navy beans, rinsed, drained
4 cups reduced-sodium vegetable broth
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup frozen spinach
3 to 4 tablespoons basil pesto
1/4 cup roasted red bell pepper
Parmesan cheese curls, as garnish

Preparation
1.  Sauté onion and garlic in oil in large saucepan until tender, about 5 minutes; stir in herbs and cook 1 to 2 minutes. Stir in beans, broth, vinegar, salt and pepper. Heat to boiling; reduce heat and simmer 5 minutes.
2.  Puree half the soup (about 2 1/2 cups) in blender with spinach and pesto until smooth; place in small saucepan. Puree remaining soup in blender with roasted pepper until smooth; return to saucepan.
3.  Heat both soups over medium heat until hot. Ladle both soups into bowls simultaneously; swirl lightly with knife. Garnish with Parmesan cheese.
Source:  American Bean Organization

Minestrone Verde

Makes 8 servings (about 1 1/2 cups each)
Preparation Time: 15 to 20 minutes

6 cups reduced-sodium vegetable broth
1 large onion, sliced
1/2 cup small or medium pasta shells
1 can (15 ounces) Kidney beans or 1 1/2 cups cooked dry-packaged Kidney beans, rinsed, drained
1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packed Great Northern beans, rinsed, drained
2 cups sliced zucchini 1 1/2 cups small broccoli florets
1 1/2 cups cut asparagus (1-inch pieces)
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary leaves
2 cloves garlic, minced
Salt and pepper, to taste
Shredded Parmesan cheese, as garnish
Preparation
1.  Heat vegetable broth and onion to boiling in large saucepan. Add pasta, reduce heat and simmer, covered, 5 minutes.
2.  Add beans and vegetables to saucepan; simmer, covered, until broccoli is tender, 6 to 8 minutes. Stir in herbs and garlic; season to taste with salt and pepper.
3.  Serve in bowls; sprinkle lightly with cheese.
Source:  American Bean Organization

Tuscan Bean Soup

Makes 6 servings (about 2 cups each)
1 cup chopped onions
1/2 cup celery
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon flour
3/4 to 1 teaspoon dried rosemary leaves
1/4 teaspoon dried thyme leaves
2 bay leaves
1 whole cloves
1/4 teaspoon pepper
4 cans (14 1/2 ounces each) low-salt chicken broth
1 can (17 ounces) Baby Lima beans or 1 1/2 cups cooked dry-packaged Baby Lima beans, rinsed, drained
1 can (15 ounces) Garbanzo beans or 1 1/2 cups cooked dry-packaged Garbanzo beans, rinsed, drained
1 can (15 ounces) Red beans or 1 1/2 cups cooked dry-packaged Red beans, rinsed, drained
2 tablespoons low-sodium tomato paste
1 1/2 cups cooked regular or quick-cooking barley
1 large russet burbank potato, unpeeled, cut into 1/2-inch pieces
1 cup sliced carrots
1 cup packed sliced spinach leaves
Preparation
1. Sauté onions, celery and garlic in oil in large saucepan 2 to 3 minutes; stir in flour, herbs and pepper and sauté until onions are tender, 2 to 3 minutes longer.
2. Add chicken broth, beans and tomato paste to saucepan; heat to boiling. Reduce heat and simmer, uncovered, 20 to 25 minutes, adding barley, potato, carrots and spinach during last 10 minutes of cooking time. Discard bay leaves.
Source:  American Bean Organization
Black Beans Habanero

?4 leeks, white part only, thinly sliced
?2 cloves garlic, crushed
?2 cups cubed acorn or butternut squash
?1 habanero, seeded, stem removed, chopped
?2 tablespoons olive oil
?1/2 cup dry sherry (use regular sherry -- not cooking sherry)
?1/2 cup chicken broth
?3 cups cooked black beans, drained
?1/2 teaspoon dried thyme
?1/2 teaspoon ground cumin
?1/4 teaspoon ground black pepper
?2 teaspoon red wine vinegar
?1 cup pine nuts
Go to the drugstore and get some surgical gloves to use when you're handling habaneros. You can get a big box of disposable gloves cheaply. I'm serious, now. Do it.
Sauté leeks, garlic, squash and habanero in oil for 5 minutes. Add sherry and chicken broth, and bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes or until squash is tender.
Add beans, thyme, cumin, black pepper and vinegar. Continue to simmer until beans are heated through. Stir in pine nuts and cook 1 minute longer. Makes 6 to 8 servings, depending upon appetites.
Note: Dried beans cook faster if they are soaked. Cover beans with 2 inches of water, soak them overnight, drain, and then cook according to your recipe. A shortcut to overnight soaking is to cover the beans with plenty of water, bring them to a boil and boil for 2 minutes. Then, turn off the heat, cover tightly, and let them sit for 1 hour. Then, drain and cook as usual.
People in areas with hard water can cook their beans till the cows come home, and the beans will still be tough or not thoroughly done. If you have that problem, add a scant 1/4 teaspoon of baking soda to the cooking water, and you will have one less problem.
http://www.texascook...
Frijole Soup Recipe

Yield: 6 Servings
2 quart Water
1 pounds Pinto beans
½ pounds Salt pork
1 Clove garlic; minced
1 medium Onion; chopped
6 tablespoon Olive oil
1 can (16-oz) tomatoes; undrained
2 can (10.75-oz) chicken broth
Salt to taste
Pepper to taste
Muenster cheese
Sour cream
Place water, beans and salt pork in a soup pot. Cook beans until tender. Drain beans, reserving water. Purée beans in blender, adding reserved water as needed. Sauté garlic and onion in olive oil. Add tomatoes and cook for 10 minutes. Add beans and chicken broth and simmer for 20 minutes. Place a slice of cheese in each soup bowl. Pour soup over cheese and top with sour cream. Yield: 6 to 8 servings. Source:  A Taste of the Good Life
Dry Legume ABC Soup Mix

Ingredients
2-1/2 cups (1 pound) dry lentils
2-1/2 cups (1 pound) dry split peas
2-1/2 cups (12 ounces) alphabet pasta
1-1/4 cups long-grain rice
1-1/4 cups dried minced onion
Instructions
Combine all ingredients. Makes about 10 cups of mix. Instructions for soup preparation follow.
Fabulous Soup Mix Soup
9 cups boiling water
7-8 teaspoons beef bouillon
1 cup dry legume ABC soup mix (above)
Instructions
Add bouillon and soup mix to boiling water and simmer, covered, for 45 minutes.
Yield: 6 servings
Deluxe soup variation:
Add only 4-5 teaspoons bouillon with soup mix. During the last 15 minutes of cooking time, add 1 (15-ounce) can diced tomatoes, undrained and 1 (12-ounce) can beef chunks, undrained and broken up, to soup.
Credits
From: Food Storage In A Nutshell
Pea soup around the world
... or a way to find "variations" for the same-ole-soup recipes:

Swedish ärtsoppa; Finnish hernekeitto ; Danish gule ærter, usually eaten on Thursdays, served with pork and mustard and accompanied by pancakes for dessert. However, in Finland it is made of green peas, in Sweden yellow.  Scandinavian pea soup normally includes pieces of pork - although it may sometimes be served on the side - and a typical recipe would also include some onion and spices such as thyme and marjoram. It is usually eaten with some mustard, often accompanied by crisp bread and sometimes the sweet liquor punsch (served hot). 
The Netherlands-  Erwtensoep, also called "snert" is a form of green split-pea soup emblematic of Dutch cuisine. Traditionally eaten in winter, erwtensoep has a very thick consistency, often includes pork and sausage, and is almost a stew rather than a soup. One source says "You should be able to stand a spoon upright in a good pea soup."  It is customarily served with rye bread (roggebrood) and cheese or butter. The meat may be put on the rye bread and eaten with mustard.
England and the UK- A well-known nursery rhyme which first appeared in 1765 speaks of:
Pease porridge hot,
Pease porridge cold,
Pease porridge in the pot
Nine days old.
"Pease" is the original form of the word "pea." According to the Baring-Goulds, pease porridge was "a thin pudding," which presumably would be the same thing as a thick soup.
Canada-  Soupe aux pois (yellow pea soup) is a national dish in French Canadian cooking. Australia-  In Adelaide, a traditional food is the Pie floater, a meat pie floating in a bowl of pea soup.
In the United States, pea soup is merely one of many familiar kinds of soup. "Pea soup" without qualification usually means a perfectly smooth puree. "Split Pea Soup" is a slightly thinner soup with visible peas, pieces of ham or other pork, and vegetables (most commonly carrots) and is usually made from dried, split green peas.
Germany - Pea soup is a common dish throughout Germany. It often contains meat such as bacon, sausage or Kassler (pickled and smoked pork) depending on regional preferences. Very often, several Wieners will accompany a serving of pea soup as well as some dark bread.

Blackeyed Peas and Rice
BLACKEYED PEAS & RICE CASSEROLE 

2 (16 oz.) cans blackeyed peas
1/2 c. instant rice (or 1 c. cooked rice)
1 c. diced ham (from canned)
1 can Peeled tomatoes
1/4 c. chopped onion
1/4 c. chopped green pepper

Mix peas, ham, tomatoes, onion and pepper. Bring to boil. Add rice. Cover and let rest 5 minutes. Season with salt and pepper. Stir and pour into oiled casserole. If dry add small amount of water. Bake at 350 degrees for 45 minutes.
There should be enough liquid in peas and tomatoes to cook rice. If not, add some water.
 

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Halo KathyinFl, as
usual, the recipes sound wonderful. I've been telling hubby about them, and he wanted me to ask you if you have a good chili recipe. I've never made it, but would like too.
Thanks for all these great recipes. I know I will always find something.

United we stand: Divided we fall

http://cottontopssandbox.wordp...

My favorite chili recipe
Cottontop, I have to admit that my favorite chili recipe of all time is the one on the back of the McCormick seasoning packet. [grin]

Instead of just plain tomato sauce though I usually also add a can of petite diced tomatoes, juice and all.

Its a great basic recipe that is easy to fool with if you are inclined.  Sometimes I will add shredded cheddar or sour cream as toppings for the chili and when possible I use oyster crackers instead of regular saltines.  I just love those little crackers.

If you like spicier chili than what you are getting from the McCormick blend, just add some onion and some chili powder til you get it just the way you like it.  The McCormick blend is really nice ... all the seasonings blend really well, but at the same time will allow you to add extra onion or what have you to get it perfect for your own family.

I know its nothing fancy, but it is what I grew up with and my mom is a fantastic cook.  We weren't exactly rich, my dad was a non-comm in the USAF.  For a treat my mom would make a batch of chili ... but of course putting food on the table between paychecks got kind of rough so she had to stretch things as far as possible.  To make the chili go further she would cook macaroni to the aldente stage and then put it in the chili about 10 minutes before it was to go onto the table.  I still do that every once in a while just for old time sake ... hubby prefers chili without the pasta.  [grin]

But try it ... the recipe uses ground beef (I keep meaning to try it with beef-flavored TVP to see how it tastes), canned kidney beans, and canned tomato sauce.  Quick, simple, and easy clean up ... what more could a busy person want?!  I think they make the flavoring packets in mild, regular, and spicy ... I usually stick with the regular or mild because of the kids and have a shaker of dried chili seasoning for any so inclined to burn the hair off their tongues.  LOL!

You could probably also try it without the meat or without the beans.  And I prefer kidney beans (light or dark, it doesn't matter) to chili beans when I make chili.  Chili beans tend to overpower things too much for my preference.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Thanks Kathy, sounds
good to me. With the sub freezing tempts, and lake effect on the way, I thought chili would be perfect for dinner tonight, seeing as we are going to be SIP for the weekend. Now I can make my quick run to the grocery store. didn't want to leave until I heard from you.;-) Thanks.

P.S. Since I'm going to have time tonight, I'm going back through your posts and writing down all the recipes that have drove me to drool ;-) ;-)
Will have to get more paper!

United we stand: Divided we fall

http://cottontopssandbox.wordp...

[ Parent ]
15 Minute Black Bean Salad
In the recipe below, substitute canned and/or dried ingredients where appropriate.

15 Minute Black Bean Salad

1 15 oz can black beans, drained and rinsed
1 cup whole kernel corn (use canned, frozen, rehydrated from dried, etc.)
8 cherry tomatoes, quartered (gently squeeze out seeds) (better option instead of fresh would be the equivalent in canned diced tomatoes)
½ cup minced onion (or rehydrated dried)
2 medium cloves garlic, pressed
½ cup diced red bell pepper
2 TBS pumpkin seeds coarsely chopped
1/4 cup chopped fresh cilantro
2 TBS extra virgin olive oil
3 TBS fresh lemon juice
salt and black pepper to taste
* optional: dandelion greens

Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator (or cool place) for awhile. Serves 4



Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Pureed Navy Beans
Pureed Navy Beans

Pureed navy beans are a great accompaniment to a meal that you might otherwise serve with potatoes or rice. They add extra flavor and nutrition with very little work.

  Prep and Cook Time: 15 minutes

Ingredients:
2 cans navy beans, drained
1 medium onion, chopped
6 cloves garlic, chopped
1 tsp chopped fresh rosemary
2 + 1 TBS vegetable broth
salt and black pepper to taste

Directions:
Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onions in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to sauté for another minute stirring constantly.

Add beans, rosemary and the remaining 2 TBS of broth. Cook for another 5 minutes.

Puree in blender making sure you don't fill more than half full, and start on low speed. You will have to stop the blender a couple times and scrape the sides with a rubber spatula. Season with salt and pepper.

Serves 4


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Cola Baked Beans ... great cooked in a pit oven
BAKED BEANS

3 cans pork & beans, drained
1 c. Coke
1 c. catsup
1/2 onion, chopped
2 slices bacon, cut up
1/4 c. sugar

Stir all together and bake 1 hour at 350 degrees.  OR, cook in a pit oven (see directions in another post in this diary -- cooking beans in the ground).


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Homemade Refried Bean Mix (Dry)
Easy!

Refried Bean Mix

3 Cups dried beans - any style
2 TBSP of each: cumin, chili powder, salt, onion powder
Add Cayenne to taste

Grind in a food processor until beans are completely ground into a
powder, store in tightly covered container.

To reconstitute:
Bring 3 Cups water to a boil. Add 3/4 Cups Bean Mix. Simmer over low
heat. Mixture WILL THICKEN while it cools.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

LOL! Kathyin FL
I was JUST sitting here trying to figure how to keep the Mexican food flowing if we SIP. Thanks!
[ Parent ]
wikimetoo ... Mexican food
Yep, I've already tried tons of stuff.  Making homemade tortillas ... lots of fun making flavored ones and using them with canned and dried fruit fillings and whipped topping made from powdered milk.

The refried bean recipe will help me use all those dried means that I have.  LOL!  I'm partial to refried black beans myself.  Can be spicy, but I like it particularly well with sour cream made from canned milk.

For the cheese I can make cheese ... kind of like a farmer's cheese.  But to be honest I prefer just going ahead and using the canned nacho cheese soup or canned salsa con queso.

For the meat filling I'm canning a lot of ground beef, but I've also given TVP a shot.  The TVP isn't bad, but I prefer the canned stuff that I make.

For tomatoes you can drain canned petite diced tomatoes and it is OK ... not as good as fresh of course, but heck not bad once you pile on all the other stuff.

I'll miss lettuce until my cut-and-come-again lettuce starts producing ... but overall I'm not doing too badly.

ROFL!!

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

[ Parent ]
Mexican food
If you eat enough of THAT, it will keep YOU flowing! LOL
[ Parent ]
Beano
Oh, and bottles of Beano need to top this list! I'm getting them for my preps.
[ Parent ]
3-bean chili
Not every original, but good, healthy, easy, and filling.

1 lb hamburger
1 onion, diced
1 green pepper, diced (if you have any roasted red peppers, dice up a couple of strips, and add to the green)
1 clove garlic
approx. 1 tsp chili powder
1 can yellow corn, drained
1 can black beans, """""""
1 can kidney beans, """"""
1 can red beans, or baked beans, """"
2 cans (about 15 oz.) tomato sauce (or, substitute 1 can tomato soup, if you don't have 2 of the sauce, & add with 1 can tomato sauce
approx. 1/2 c. ketchup
approx. 1/2 c. water
1 tblsp. brown sugar

Brown burger, onion, and peppers together until cooked.  Drain, put in a large saucepan (I prefer the Crock-Pot, and to cook on high 4 hours).  Put the beans and corn in colander; drain & rinse.  Add these, and the rest of the ingredients to pot/Crock-Pot, adjust the ketchup and water as needed. Adjust chili powder to taste.  Simmer on stove about 1 hour; the longer, the better. Serves about 6.  Freezes very well.

Serve with shredded cheddar and sour cream, with tortillas/tortilla chips, or quesadillas, cut into strips.

I know the chili purists are screaming right about now--ketchup???!!?  Corn??!!? Baked beans???!! Hamburger??!!!?  BEANS IN CHILI???!!  :-)

Kidney Bean Poisoning
Just to be on the safe side, I've printed the following out and taped it to the container that I keep my dried kidney beans in, although I've never personally had a problem with this.

According to foodreference.com :

Red Kidney Bean Poisoning is an illness caused by a toxic agent, Phytohaemagglutnin (Kidney Bean Lectin). This toxic agent is found in many species of beans, but it is in highest concentration in red kidney beans (Phaseolus vulgaris). The unit of toxin measure is the hemagglutinating unit (hau). Raw kidney beans contain from 20,000 to 70,000 hau, while fully cooked beans contain from 200 to 400 hau. White kidney beans, another variety of Phaseolus vulgaris, contain about one-third the amount of toxin as the red variety; broad beans (Vicia faba) contain 5 to 10% the amount that red kidney beans contain.

As few as 4 or 5 beans can bring on symptoms. Onset of symptoms varies from between 1 to 3 hours. Onset is usually marked by extreme nausea, followed by vomiting, which may be very severe. Diarrhea develops somewhat later (from one to a few hours), and some persons report abdominal pain. Some persons have been hospitalized, but recovery is usually rapid (3 - 4 h after onset of symptoms) and spontaneous.

The syndrome is usually caused by the ingestion of raw, soaked kidney beans, either alone or in salads or casseroles. As few as four or five raw beans can trigger symptoms. Several outbreaks have been associated with "slow cookers" or crock pots, or in casseroles which had not reached a high enough internal temperature to destroy the glycoprotein lectin. It has been shown that heating to 80 degrees C. may potentiate the toxicity five-fold, so that these beans are more toxic than if eaten raw. In studies of casseroles cooked in slow cookers, internal temperatures often did not exceed 75 degrees C..

All persons, regardless of age or gender, appear to be equally susceptible; the severity is related only to the dose ingested.

No major outbreaks have occurred in the U.S. Outbreaks in the U.K. are far more common, and may be attributed to greater use of dried kidney beans in the U.K., or better physician awareness and reporting.

NOTE: The following procedure has been recommended by the PHLS (Public Health Laboratory Services, Colindale, U.K.) to render kidney, and other, beans safe for consumption:
* Soak in water for at least 5 hours.
* Pour away the water.
* Boil briskly in fresh water for at least 10 minutes.
* Undercooked beans may be more toxic than raw beans.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Kathy, thanks for the great tips. n/t


"I am opposed to any form of tyranny over the mind of man."  Thomas Jefferson
[ Parent ]
Holy moly---I'd never heard of that!
Thanks for the heads-up Kathy...
[ Parent ]
White Bean and Walnut Dip with Toasted Baguette Slices
White Bean and Walnut Dip with Toasted Baguette Slices

Preparation Time: 10 minutes

Start to Finish Time: 10 minutes

Yield: 15 servings

1 medium baguette, cut into 30 slices
2 cans Great Northern beans
1/2 cup whole walnuts
1/3 cup olive oil
1/4 medium red onion
2-1/2 tablespoons lemon juice
2 sprigs rosemary, leaves removed
3/4 teaspoon salt
1/2 teaspoon pepper

Garnish: 1 sprig rosemary, extra walnut pieces

Preheat oven to 350 degrees F. Arrange baguette slices on a cookie sheet and toast in the oven until lightly browned, about 7 minutes. Remove from oven. Meanwhile, combine remaining ingredients in a food processor and blend well. Spoon the dip into a serving bowl and arrange the toasted baguette slices on a platter around it. Garnish with the rosemary sprig and extra walnut pieces.

You could also use alternative cooking methods for this.  What I like is that there isn't anything too special about any of the ingredients.  The walnuts you could harvest off the ground, the white beans are a staple prep item, olive oil is another staple prep item. 

Instead of using the fresh baguette, you could use day old bread slices or those toasted rounds that you can buy as is from the grocery store.  Even crackers like "Wheat Thins" would work.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Tuna and White-Bean Salad
Tuna and White-Bean Salad

Yield: 4 to 6 servings

4 cups cooked or canned white canellini beans, drained and rinsed
1/2 cup chopped red onion
1 clove garlic, minced
1/2 cup chopped fresh parsley
1/2 cup olive oil
freshly ground black pepper
salt, to taste
2 cans oil- or water-packed tuna, drained

Mix the beans, onion, garlic, and parsley with the olive oil, and season to taste with pepper and salt. Arrange the tuna on top, mixing lightly without mashing it. Let it sit for about an hour to allow flavors to blend.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Ceci Bean Salad
Ceci Bean Salad

Yield: 4 to 6 servings

Whether you call them ceci beans, chickpeas, or garbanzos, these beans are tasty and good for you besides. This marinated bean salad makes a delicious dish that holds up well on a buffet table. It can be made in advance and keeps well for several days in the refrigerator.

1 can (19 ounces) chickpeas (ceci beans or garbanzos)
1 cup water
5 fresh or dried sage leaves
1 jar (3 ounces) pimientos, chopped
10 fresh parsley sprigs, leaves only, chopped
1 garlic clove, minced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons wine vinegar
1 teaspoon prepared mustard
4 whole green scallions, diced, or 3 tablespoons minced sweet onion

In a medium-size saucepan, combine the beans and their liquid with the water. Simmer gently for 15 minutes. Drain, place in a warm bowl, cover, and keep warm while you prepare the dressing.

Combine all the remaining ingredients in a small bowl and mix well. (Note: If you're using dried sage leaves, soak them in the wine vinegar for about 15 minutes before combining with the other ingredients.)

Pour the dressing over the warm beans. Let stand for at least 30 minutes before serving.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Basque Beans
Works well in a crockpot, a solar oven, a Dutch oven, or in a pit (buried in the ground while cooking).

BASQUE BEANS

1 lb. small white beans
1 bay leaf
4 cloves garlic, minced
3 tbsp. chopped parsley
1 can (28 oz.) stewed tomatoes
1 lg. onion, chopped
1 tsp. oregano
1 to 2 large Italian sausages
Salt

Soak beans overnight. Drain and cover with cold water; add bay
leaf, garlic and parsley. Simmer until beans are tender, about 1
1/2 hours. Remove bay leaf and salt to taste. Drain off 1 cup of
liquid from beans and reserve. Cook onions and chorizo sausages in
oil. When meat is brown, drain off fat and add tomatoes and oregano.
Combine meat and onion mixture with beans. Pour into large covered
casserole an bake in 350 degree oven for 1 1/2 hours. Remove cover
during last half hour of baking. Add some of the reserved bean
liquid if beans become dry.  Makes 10 to 12 servings.

Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Mexicali Bean Salad
Mexicali Bean Salad

1 cup cooked Black Turtle Beans (from canned or dried)
1 cup cooked Kidney Beans (Red) (from canned or dried)
3 oz. Mild Salsa
2 cloves Garlic, minced
1 Tb Parsley Flakes (or equivalent in dried parsley)
1/8 tsp Ground Cumin
1/4 tsp Chili Powder
1 Tb Olive Oil
1 cup Corn Kernels (fresh, frozen or canned - depends on what you have)
1/2 cup Fresh Cilantro (or equivalent in dried)
1/4 cup Sliced Red Onion (fresh if you have it or rehydrated dried onion)
1/2 cup Red Wine Vinegar

Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. If using fresh red onion - In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill if possible or serve at room temperature. Yield: 4-6 servings


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Veggie burgers from different kinds of beans
Vegetarian Tex-Mex Burgers

[This calls for a lot of fresh ingredients; however, remember you can substitute the equivalent of rehydrated/dried ingredients for the fresh. Since things are being cooked together, you won't be able to tell the difference.]

1 cup Chopped Fresh Tomato (or equivalent in diced canned tomato)
1/2 cup Chopped Red Onion (or equivalent in dried chopped onion)
1/4 cup Minced Cilantro (or equivalent in dried)
2 Tb Jalapeno, seeded and minced (from canned peppers)
2 Tb Lime Juice (from a squeeze bottle)
3-1/2 cups cooked Pinto Beans (from canned)
4 tsp Olive Oil
2/3 cup Minced Onion (or equivalent in dried minced onion)
4 cloves Garlic, minced (or equivalent in dried minced garlic)
4 tsp Brown Rice Flour (process uncooked brown rice in a blender or food processor until you get the consistency of flour)
3-4 tsp Ground Cumin
1/4 tsp Sea Salt (or use regular salt if you don't have the fancy stuff)
1/2 tsp Pepper

Combine the first 5 ingredients for salsa. (May use small part of it to mix with remaining ingredients for moisture.) Place cooked pinto beans into a small bowl; partially mash with a fork and set aside. Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. (This will make a kind of "rue" or gravy looking mess). Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.) Form 6 large patties or 8 smaller patties and place on lightly oiled (may use cooking spray) cookie sheet. Bake at 425 degrees for 10-15 minutes, until lightly brown and heated throughout. Serve "burgers" hot. Yield: 8 servings

Spicy Lentil-Veggie Burgers

[This is another meat substitute. I've given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]

1/2 cup washed & sorted Lentils
1/2 lb. Red Potatoes, peeled & cubed (I used the equivalent in canned, diced potatoes)
1/4 tsp Sea Salt (I used regular table salt)
1/2 cup Shredded Carrot (I used mashed, canned carrots)
1/2 cup Peas (I used canned peas)
4 tsp Canola Oil
1/2 cup Finely Chopped Onion (I used dried chopped onion that I rehydrated with some liquid from the canned potatoes)
1/2 tsp Ground Cumin
1/2 tsp Ginger, peeled & minced (I used a little more than a dahs of ground ginger instead)
1/4 tsp Mustard Seed (optional)
1/8 tsp Cayenne Pepper
1/4 tsp Curry Powder
3 cloves Garlic, minced (I used dried minced garlic that I rehydrated with liquid from the drained veggies)
2 tsp Cilantro
1/4 cup (uncooked) Brown Rice
1/4 cup Egg Substitute (I used the equivalent in rehydrated powdered eggs)
1/2 cup Plain Bread Crumbs

Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside. Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn't need to do this) Heat 2-1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4" patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don't want to bread your patties, you don't even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings

CRACKED WHEAT SAUSAGE OR HAMBURGER

For hamburger mix together.

1 cup cooked cracked wheat
1 T. oil
1 T. brown sugar
1 egg
2-3 dashes each onion and garlic salt from large bottle
1 beef bouillon cube or beef flavor base
2-5 T. flour
For sausage add to above mixture:

2-3 drops liquid smoke
1 t. worcestershire sauce
1 1/2 t. sage
dash cayenne/red pepper
Fry in small amount of oil after mixing.

CRACKED WHEAT SAUSAGE

1 c. steamed cracked wheat (make ahead)
1 1/2 t. sage or Italian seasoning
2-3 dashes onion and garlic salt
1 mashed beef bouillon cube or beef flavor base
1 t. worcestershire sauce
1 egg
3-4 T whole wheat flour
1 T. oil
1 T. brown sugar
dash of cayenne
3-4 drops liquid smoke
Fry after mixing.

WHEAT SAUSAGE

2 cups ground cooked wheat - not packed.
   (Grind with fine blade of a food chopper).
1 egg
1 T. oil
1 T. brown sugar
1 1/2 t. ground sage
1 t. sausage seasoning
1/4 t. each onion and garlic salt
1 t. beef soup base or bouillon
1 t. worcestershire sauce
Mix all ingredients together except wheat. Gently fold in wheat. Drop from a spoon into a frying pan of hot oil, 325º - 350º. Flatten slightly and fry about 6-7 minutes on each side. Freezes well after cooking. Good on pizza. Very mild

MEATLESS MEAT PATTIES

1 cup Mixed Whole Grains (Wheat, Corn, Oats, Adjuki beans, Rye, Barley, Rice, Millet and Buckwheat)
1 3/4 cup Water
1/4 cup Soy Sauce
1 teaspoon Granulated Garlic
Onion
1 teaspoon Cumin, optional
1/2 teaspoon Basil
1/2 teaspoon Coriander, optional
1 teaspoon Vegetable Bouillon

Mix all the grains together then measure them. Grind them quite coarse. Mix all the ingredients together in a pan. While stirring, bring to boil. Turn down the heat, and cook for 10 minutes more. Form into balls, I use a cookie scoop, and freeze. When they are frozen, store them in freezer bags. Recipe makes 48 balls, and I use 2 balls for each hamburger bun. Use instead of hamburger in other recipes. Wonderful as a pizza topping.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Peas
Oriental Peas

1 can peas
2 cans sliced water chestnuts, drained
2 cans bean sprouts, drained
2 (4 oz.) cans mushrooms drained
2 can cream of mushroom soup
2 sm. Cans French fried onions
Combine peas, water chestnuts, bean sprouts and mushrooms in bowl, mixing well. Stir in soup. Spoon into a casserole dish. Bake at 350 degrees F for 40 minutes. Top with onions. Bake for 5 more minutes

Deviled Black-Eyed Peas

1 can black eyed peas
1 sm clove of garlic chopped
equivalent of ½ c. chopped onion
1 t. instant bouillon
1 (4.5 oz.) can of deviled ham
2 c. cooked rice
1 T. butter
Pepper to taste
¼ c. grated Parmesan cheese
½ c. seasoned crumbs
1 can of diced tomatoes, drained
tabasco sauce to taste
Note: you may also wish to include the equivalent of ½ c. chopped green pepper and/or ½ c. chopped celery.

Combine peas, garlic, onion and bouillon (plus green pepper and/or celery if you have it) in saucepan, mixing well. Add 2 cups boiling water. Cook covered, over medium heat for 20 to 25 minutes or until peas are tender, stirring frequently; drain. Stir in deviled ham. Toss with rice, butter and pepper to taste. Combine cheese and crumbs in bowl, mixing well. Mix tomatoes with crumbs and cheese and make fritters by sauteing in a skillet. Serve the cooked tomato fritters with the rice mixture.


Never doubt that a small group of thoughtful, committed citizens can change the world, indeed it is the only thing that ever has. -- Margaret Mead

Beans, Beans, Beans .... | 125 comments
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