Friday, November 6, 2009

Recipes with Beans

"Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans? Honestly, there are few things more fundamental than placing dried beans into a pot of water, cooking them, and serving them to hungry souls. If life ever get to be too hectic—if the 21st century ever starts to infringe upon my peace—I just throw a pot of beans on the stove and all my cares and concerns instantly melt away. They’re magical that way. "

Recipes can also be downloaded in a pdf format: Main Dishes, Beans & Tortillas & Desserts. Here is the link to Tonya's Video "Mexican Pinto Beans and Tortillas".

A couple other websites that have tasty recipes are Hurst Bean Blog & All About Food Storage's Bean Booklet.

Lentil Soup

2 cups lentils
1 1/2 quarts water and 6 chicken bouillon cubes
(or 3 -14 1/2 oz cans chicken broth & 3 cans water)
1 large can (no 2 1/2) stewed tomatoes
1 bay leaf
1 onion, chopped
3 carrots, cut in chunks
1 onion, chopped
1 lb cooked ground beef

Put all ingredients except ground beef in a 4 qt kettle, bring to a boil,
and let cook until tender. Add cooked ground beef and heat. A ham
hock may be cooked with above ingredients instead of ground beef or
pieces of ham may be added at the last - makes 8-10 servings

Taco Soup

1 pkg taco seasoning
1 can chicken, drained (or 1 lb ground beef, browned and drained)
1 can stewed tomatoes
½ cup chopped onion or 1 TBSP dried onion
1 can whole kernel corn, undrained (or creamed corn for a creamier soup)
1 can kidney beans, undrained
1 can black beans (optional)
1 8 oz can tomato sauce

Combine all ingredients in pan. Heat slowly over medium heat. Serve
with tortillas chips, grated cheese and sour cream. You may also drain
the beans & corn, rinse, then add an equal amount of water to the soup
instead of using the juices from the can. This soup can be kept in a
crockpot on low for several hours.

15 Bean Soup

1 pkg 15 bean soup
1 lb. of ham, ham hocks, or smoked sausage
1 cup onion, chopped
1 15 oz. can stewed or diced tomatoes
1 tsp. chili powder
Juice of 1 lemon
1-2 cloves garlic, minced

Traditional Cooking Method:
Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow
beans to soak overnight, or at least 8 hours. After soaking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2 ½ hours. After
simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Add contents of ham packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.
Yield: approximately 3 quarts. Serves 14-16

Quickcook Method:
Place rinsed beans in a pot with 3 quarts of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. Stir occasionally to prevent sticking. After 60 minutes, add ingredients. Simmer for 30-45 minutes. Add contents of flavor packet 1 to 2 minutes before cooking is completed. Salt and pepper to taste.

Bean Cookies

2 cups white beans, cooked and pureed
2 cups sugar
2 cups brown sugar
4 eggs (I use powdered eggs)
2 tsp vanilla
4 cups oat flour (You can grind up whole oat groats, or blend up rolled oats in your blender until fine--I've done it both ways and they both work great)
5 cups quick oats
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon (opt.)
1 cups coconut (opt.)
2 cups chocolate chips (semi-sweet)
2 cups white chocolate chips--this is my favorite combo. You can do all
chocolate chips, or raisin, or half and half, or half white choc. chips and
half craisins is super yummy, too. Whatever you like.
Drop on cookie sheet and bake at 350 for 10-12 min

Black Bean Brownies

1 (19 oz) box brownie mix
1 (15 oz) can black beans

Rinse and drain the black beans. Then spoon the beans back into their can and fill the can with fresh water. Pour beans and water into a blender and puree until smooth. Add puree to the brownie mix and stir. Pour into a sprayed cake pan and follow the directions for baking as printed on the back of the brownie mix box.

Only 2 points per brownie for Weight Watchers!

Pinto Bean Fudge

1 cup cooked, soft pinto beans, drained & mashed
1/4 cup milk
1 TBSP vanilla
2 lbs powder sugar
6 oz unsweetened chocolate
6 TBSP butter or margarine
nuts (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes in consistency; stir in vanilla. Melt chocolate and butter and stir into bean mixture. Add nuts. Gradually stir in powdered sugar to get it well blended. Spread onto lightly buttered 9 inch baking dish or form into two 1 1/2 inch rolls chill 1 to 2 hours. Cut into pieces. Refrigerate.


Jes said...

The fudge recipe is different than the one I made which called for evaporated milk, sugar, marshmallows, chocolate chips and nuts (I used crushed pretzels on top since I'm not a fan of nuts in fudge. I think the texture would be weird if I hadn't added the pretzels.)
The cookies were great!
I thought the brownies were okay, but the texture was not my favorite for a brownie.
The taco soup with corn was excellent!
Great meeting everyone! Thanks!

Lisa said...

Thanks Jes, Let us know the recipe for the Fudge you used. Holly thought it was genius that you added crushed pretzels!