Beans and Corn Bread

Southwestern White Chili
1 C. Chopped Onion (1/4 C. dehydrated onions)
4 cloves garlic, minced
2 t. ground cumin
1 t. dried oregano, crushed
1/4 t. ground red pepper
3 15 1/2-ounce cans great northern (white) beans, drained and rinsed (1 lb. (2-1/2 C.) dried white beans, cooked and rinsed)
2 4-ounce cans diced green chile peppers
4 C. chicken broth
3 C. chopped cooked chicken (3 10 oz. cans of chicken-you can also use the water from the can as part of your chicken broth)
2 C. shredded Monterey Jack cheese (8ounces)
Sour Cream
1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans 2 cns chile peppers, broth and cooked chicken. Stire to combine.
2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Sitr in the cheese until melted.
3. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle with additional chile peppers or chives.
Anell’s Famous Corn Bread
½ c. butter/margarine1 c. buttermilk (3 T. dry powdered milk + 1 C. Water and 1 T. lemon juice or vinegar, let sit for 5-10 minutes before adding to the recipe)1 c. yellow cornmeal1 c. flour (half and half or all-purpose)2/3 c. sugar2 eggs (2 T. Dehydrated egg powder + 1/4 C. Water)½ tsp. soda½ tsp. salt
Melt butter; add to the sugar and stir well. Add eggs and beat until well blended. Combine buttermilk and soda and stir into sugar-egg-butter mixture. Add cornmeal, flour, and salt and stir until just blended. Pour into greased 8-inch square pan. Bake at 375 degrees about 30 minutes or until it begins to pull away from sides of pan. Serve piping hot with butter and honey.
Note: For glass pan, reduce heat to 350 degrees.

Barbeque Season Around the Corner

Really Easy Barbeque Beans
These beans take maybe 5 minutes of hands-on time, and taste really good on a chilly day. They're also very inexpensive. Good with hot cornbread!
3. The night before you want to serve the beans, put 2 C of small white beans in a crockpot, then add enough water to cover the beans by about 3 inches. Cook on low all night.
4. The next morning, drain the beans and rinse. Using a 1-cup measuring cup, measure 3/4 C barbeque sauce, then fill to the top with molasses for 1/4 C molasses. (This way, the molasses won't stick to the measuring cup, making for easy cleanup.) Dump the mixture into the crockpot and stir.
5. Let the beans cook in the sauce all day on low, and they'll be ready for supper.

Soup for Dinner

Minestrone Soup (makes lots!)
1 can green beans
1 can corn
1 can garbanzo beans
1 can kidney beans
1 small pkg macaroni
1 lb hamburger, cooked & drained
handful of chopped carrots (optional)
1 quart water
1 Tbsp dried parsley
1 tsp beef bouillon
1/2 tsp basil
1/2 tsp oregano
1/2 tsp pepper
1/2 tsp salt
1/2 tsp garlic powder
Combine ingredients in large soup pan and cook until macaroni and carrots are done.

The Crockpot is your Best Friend

If you have no time to cook, but you'd like dinner to be ready the moment you walk in the door, the crockpot is your best friend! The crockpot is wonderfully well-suited to preparing whole grains and legumes that require long, slow cooking. It's perfect for dishes like soups and stews, too. These taste great on a cool autumn afternoon! Here are some easy make-ahead meals for the crockpot that you can prepare the night before, let cook on low all day, and have ready for dinner the minute you walk in the door. Notice that all of these recipes follow a common pattern: the night before, you start the ingredient(s) that require long cooking (like beans or tough stew meat). Before you go to bed, you add the other ingredients and turn the crockpot to low. Your dinner cooks all night and the next day, and is ready when you are. Once you understand this pattern, you can adapt similar recipes to the basic method, making it easy to fix dinner ahead, with only minimal effort.
Baked Beans with Ham. About 6 or 7 pm the night before, put ingredients 1 C dry white beans and 3 C water in crockpot and turn to high. Before you go to bed, drain the beans, set to low, and add 3/4 C catsup, 1/4 C molasses, and 1 tsp dry mustard. In the morning, check and add water if necessary. Let cook on low all day.
Chili. About 6 or 7 pm the night before, put ingredients 1 C dry pinto or kidney beans and 3 C water in crockpot and turn to high. Before you go to bed, drain the beans, set to low, and add 1 large can stewed tomatoes, 1 lb cooked, crumbled hamburger, and chili powder, cumin, and garlic to taste.
Beef Barley Stew. The night before you want to serve the stew, put 1-2 lbs stew meat,1 can mixed vegetables,1/3 C dry barley, beef bouillon to taste, and 1 quart water in the crockpot on low. In the morning, add 1/2 T cornstarch that's been mixed with a little water. Let cook on low all day.

Buy and Use Basic Food Storage

Basic food storage items, such as whole grains and cereals, are among the cheapest and most nutritious foods there are. If you're having trouble finding money for food storage, one effective solution is to buy some basic food storage and begin using it.The savings can be dramatic. For example, a 50-lb bag of oatmeal that costs $19.60 yields approximately 400 servings (1 serving = 1/2 C dry oatmeal, or approx 2 oz). That's about 4.9 cents a serving. In contrast, 400 servings of a dry cereal that costs .45 cents a serving would cost $180. If you eat the oatmeal instead of the dry cereal, you'll save $160. -- enough to buy 8 more bags of oatmeal!As another example, whole wheat bread made from scratch costs approximately 25 cents a loaf. Buying an equivalent loaf costs anywhere from $2 on up. If your family eats ten loaves of bread a week, baking bread instead of buying it would save at least $17.50. That's enough to buy about 75 pounds of wheat. 75 pounds of wheat will make many, many loaves of bread, freeing up even more money for food storage. Admittedly, using basic food storage foods takes some work. If all of this sounds too overwhelming, just pick one food that fits into your lifestyle and that you know your family will eat. Even if you start out small, you'll begin realizing savings immediately.

Pinto Bean Muffins

2 eggs
1 c. milk
1 c. mashed; cooked pinto beans
4 T. melted shortening
1 t. salt
2 c. flour
1/2 c . brown sugar
2 t. baking powder

Mix dry ingredients. Beat eggs. Mix with milk and mashed beans. Add melted shortening and mix just enough to moisten dry ingredients. Fill muffin tins 1/2 full and bake at 400 degrees for 20-25 min. Serve hot with butter.

Have Grains Pre-made

We know that eating grains are part of a healthy diet and reduce our risk of heart disease, stroke, diabetes and other diseases. On a episode of Living Essentials on byu channel, Chef Brad a leading authority on eating grains and legumes said " In order to get grains and legumes in our diet is to get them out of the food storage and on the counter. He talked about equipment that would make things easy and doable, like the pressure cookers, bread mixer, bread machine, and crock-pots. The exciting message in this program was Chef Brad message was "take a grain, have it cooked up at the beginning of the week, and put it in your refrigerator, that way you have it there, so then when you're preparing whatever it is you prepare for dinner you just bring the grain out and add it to whatever you're preparing. Sound simple it is.... last week it was beans, this week it's beans and rice. Cooking and preparation is a snap and I am not spending money on can goods or package rice mixes. I recommend viewing this program or reading the manuscript, e-mail me and I will send it to you. myfoodstorage@live.com.

Giving New Life to Old Beans

Should you throw out those dry beans that have hardened after years in storage? No! No!…….. To salvage old beans, wash and sort them, removing any discolored beans or foreign material. To each cup of dry beans, add 2 1/2 c. of hot tap water and 2 tsp. baking soda. Soak the beans overnight. The next day, drain and rinse them twice. Put them in a large pot, cover them with water and cook then until they become tender - about 2 hours. As the beans cook, add more water as needed. Then use the beans in any recipe. (R.S. General Board)

What to Do About Beans & Lentils

Bean Facts:
*When you serve beans with a grain, such as rice or corn, it rounds out the amino-acid content and creates a complete protein.
*If you add acidic foods to beans, such as tomatoes, wait until the end of the cooking time. Acids tend to toughen the bean skins and prevent softening of the beans.
*Rinse all beans and legumes in cold water. Remove all dirt, rocks or bad beans.
*Soak the beans in 3 times the amount of water as beans. They can be soaked overnight. Lentils and split peas do not need to be soaked. Add 1/8 tsp. baking soda and 1 T. oil to each cup of beans while soaking. This will shorten the cooking time and decrease foaming.
*Two methods of soaking beans: Quick: Place one pound of dry beans in about 6 cups of hot water. Bring to a boil and boil gently for about 2 minutes. Remove from the heat and set aside for about 3 hours. Drain and rinse well. Add fresh water and finish cooking. Normal: Place one pound of dry beans in about 6 cups of cold water. Let stand overnight or several hours. Drain and rinse well, add fresh water and cook.
*Dry beans expand 2 Y2 to 3 times when cooked so use a large enough pan and add 1 tsp. salt per cup of beans.
* Add mean, onions, and herbs during cooking to add more flavor. Add tomatoes, catsup, vinegar, and other acid foods after the beans are tender. The acid prevents softening of the beans. *Cooked beans freeze well and will keep up to 6 months in the freezer.

Types of Beans:
* Pinto beans: Small beige colored beans with spots of brown. They are the ones used in most Mexican cooking.
They are refried for use in burritos and dips.
*Kidney beans: These beans are used in the south to make beans and rice and also the one most used to make chili.
They have a rich flavor and they also hold their shape very well after cooking. * Pink beans: Most used in western barbeques and Mexican-American dishes.
* Red beans: This is a bright red pea bean which adds sparkle to bean salads and can be a substitute for any of the other colored beans.
* Black beans: This bean is best known for thick full-flavored soups. You can add a slice of lime or dollop of sour cream to the soup. These beans are also delicious served over rice - a main dish used often in Brazil.
*Great Northern Navy Bean: These are the mature, dried white seeds of the common green bean. They are used in soups, baked beans and chowders. * Baby Lima: The dry form of the fresh green lima. It is very good as vegetable or in main dishes and soups. * Large Lima: This bean is often called the butter bean, used in casseroles or as a vegetable.
* Baby Lima: The dry form of the fresh green lima. It is very good as vegetable or in main dishes and soups. * Large Lima: This bean is often called the butter bean, used in casseroles or as a vegetable.

Great Bean Dishes from Dorothy's Kitchen

Meatless Burritos
(Remember beans and rice together make a complete protein)

Refried Beans 1cup
Seasoned Rice (see below)1 cup
Shredded Cheese 1cup
Diced Onions ½ cup
Tortillas (depends on how much filling you use.) About 8

Reconstitute refried beans or make your own.

Cook rice according to directions, drain and add Taco Seasoning or Chile powder to taste and add to refried beans.

Reconstitute onions and add to rice bean mixture.

Warm Tortillas if not freshly made.

Lay out tortilla and put small amount of mixture down the tortilla, sprinkle on cheese and roll up.

At this point the burritos may be frozen for up to 6 months and taken out 1 or 2 at a time and heated in the Microwave if it is still working or in oven if not. I usually warm them and split open on the plate and cover with shredded Lettice and tomato if I have them. Serve with lots of salsa or taco sauce.

Or you can roll them up and place them in a casserole dish and cover with your choice of sauce and more cheese and heat in oven till bubbly. Try this sauce for something different.

1 can Tomato soup
½ cup butter or margarine
½ cup flour
1Tbsp chili powder
2 cans water

Melt butter in pan, add flour and cook for about 2 minutes. Don’t let the flour brown. Mix soup and water and Chili powder and add to flour mixture and continue cooking till it thickens. Pour over burritos in casserole and sprinkle with cheese. Bake at 350 till cheese melts and burritos are warmed through.

You may not always have meat in your food storage if times get really hard so this is a good way to get the protein that the family will need.

Beans, Beans the Magical Fruit

CHOCOLATE CHIP COOKIES
(Made with white beans)
½ cup cooked white beans
1 cup brown sugar
4 eggs (1/4 C. Egg Powder + 1/2 C. Water)
1 tsp. vanilla
2 ¼ cups wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped
Beat beans and sugar together. Add eggs, vanilla. In separate bowl sift together flour, baking soda, baking powder and salt. Add flour moisture to bean/sugar mixture. Stir until well blended. Stir in chocolate chips, and nuts. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop by tablespoonfuls onto greased cookie sheet. Bake 10-15 minutes depending on size of cookies. Makes 4 dozen

Dorothy's Delicious Bean Dishes

Zesty White Bean Burgers

1 41/2 oz can chop green chilies, undrained
2 medium green onions chopped (may substitute reconstituted dice onions)
1-cup breadcrumbs
1 egg beaten ¼ cup yellow corn meal
2 Tablespoons vegetable oil
5 slices of cheese (optional)

Slightly mash beans in food processor or blender. In medium bowl, mix beans, chilies, onions, beat crumbs and egg. Shape into 5 patties each about ½ inch thick. Coat each patty with cornmeal.
In 10-inch skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, turning at least once until crisp and thoroughly cooked on both sides.
Serve on buns with chunky salsa or your favorite condiments.


Spicy Chili Bean Burgers

1 cup bran cereal
2 cups chili beans in sauce
½ cup quick oats
¼ cup onions diced
1 egg slightly beaten

Crush bran cereal in blender or food processor. In medium bowl, mash beans with fork until no whole beans remain. Add crushed cereal, oats onions and egg; mix well. Shape mixture into 5 patties, each about 3½ inches in diameter.
Spray 10-inch skillet with cooking spray. Add patties, cook over medium heat about 10 minutes, turning once, until brown.
Serve on buns with your favorite condiments


Black Bean Bagel Sandwiches

About 2 cups cooked black beans, drained
1/3 cup thick and chunky salsa
¼ teaspoon ground cumin or chili powder

In food processor or blender, cover and process beans, salsa and cumin until smooth.Spread ¼ cup bean mixture over each of 4 bagel halves; top with lettuce and tomato and remaining bagel halves.