Beans Beans American Fruit....
- Thread starter Kahuna
- Start date
Kahuna
I do a easy bean recipie.
About 4 slices of bacon , some chopped onion , 2 pounds of beans (the pork and beans in the tomato sauce) 2 tablespoons of brown sugar (or more to taste) 1 tablespoon of Worcestershire sauce and some mustard.
(some times I also add molasses to the mix)
Cook the bacon and add it crumbled up to the beans. Keep a couple spoons of the bacon drippings to sautee the onion in , to the see through stage but not browned. Add everything to a bean pot and bake at 350 for about 2 hours at home or set at the edge of the fire if camping.
NOTE......When you cook the bacon it is best to do a couple of extra stips so you have some to snack on. :lol:
Chuck.
I do a easy bean recipie.
About 4 slices of bacon , some chopped onion , 2 pounds of beans (the pork and beans in the tomato sauce) 2 tablespoons of brown sugar (or more to taste) 1 tablespoon of Worcestershire sauce and some mustard.
(some times I also add molasses to the mix)
Cook the bacon and add it crumbled up to the beans. Keep a couple spoons of the bacon drippings to sautee the onion in , to the see through stage but not browned. Add everything to a bean pot and bake at 350 for about 2 hours at home or set at the edge of the fire if camping.
NOTE......When you cook the bacon it is best to do a couple of extra stips so you have some to snack on. :lol:
Chuck.
Yep.
I knd of do what Chuck does except sometimes I slice up an all beef dog or some keilbasa in the mix. Extra firepower in the sleep'n bag!
I love bean soup as well, man on those cool fall evenings it's heaven. Have to post a recipe when my honey due list is done for today.
I knd of do what Chuck does except sometimes I slice up an all beef dog or some keilbasa in the mix. Extra firepower in the sleep'n bag!
I love bean soup as well, man on those cool fall evenings it's heaven. Have to post a recipe when my honey due list is done for today.
Bean Soup.
Soak some navy or white beans overnight. 1# is good for a start.
Next morning, put on a pot of water, couple of Qts. to a boil.
Toss in a couple of ham hocks or ham bone with some meat left on it.
A little rosemary or some thyme, some parsley helps.
Bring it up to a low boil, toss in the soaked beans.
After it simmers about half an hour, toss in some chopped onion, a little chopped garlic, some chopped celery and carrot.
After the ham hocks and beans are tender, pull out a cup of beans and mash them up, put them back into the pot. Pull out the ham hocks or ham bone and strip off the meat, put the meat diced up back in the pot. Stir the mess up and simmer just a few more minutes.
I sometimes let it cool and pour it into zip-lock bags and freeze it, makes it easy first night on a camp out. A bowl of this, some hot sauce and some crusty bread for dippin' can make the world right on a cool night in camp! A little liabation doesn't hurt either.
Soak some navy or white beans overnight. 1# is good for a start.
Next morning, put on a pot of water, couple of Qts. to a boil.
Toss in a couple of ham hocks or ham bone with some meat left on it.
A little rosemary or some thyme, some parsley helps.
Bring it up to a low boil, toss in the soaked beans.
After it simmers about half an hour, toss in some chopped onion, a little chopped garlic, some chopped celery and carrot.
After the ham hocks and beans are tender, pull out a cup of beans and mash them up, put them back into the pot. Pull out the ham hocks or ham bone and strip off the meat, put the meat diced up back in the pot. Stir the mess up and simmer just a few more minutes.
I sometimes let it cool and pour it into zip-lock bags and freeze it, makes it easy first night on a camp out. A bowl of this, some hot sauce and some crusty bread for dippin' can make the world right on a cool night in camp! A little liabation doesn't hurt either.
TEXAS COWBOY BAKED BEANS
I love these. Good for the Dutch Oven. KAHUNA Texas Cowboy Baked Beans
8 ounces bacon
1 lb. ground beef
1/2 teaspoon chili powder
1 teaspoon salt
1/3 cup packed brown sugar
1 chopped onion
1/3 cup sugar
1 (16 oz) can red kidney beans
1/4 cup catsup
1 (16 oz) can pork & beans
2 tablespoons mustard
1 (16 oz) can baby butterbeans
2 tablespoons molasses
Fry bacon in skillet until crisp drain and crumble. Brown ground beef in skillet, stirring until crumbly and drain.
Combine brown sugar, sugar, catsup, mustard, molasses, chili powder, and salt in large bowl and mix well. Then
add onion, ground beef, and bacon. Stir in the beans last. Pour mixture into a baking dish. Bake at 350 degrees
for 1 hour. You can also simmer in a slow cooker overnight.
Yield 6 to 8 servings.
I love these. Good for the Dutch Oven. KAHUNA Texas Cowboy Baked Beans
8 ounces bacon
1 lb. ground beef
1/2 teaspoon chili powder
1 teaspoon salt
1/3 cup packed brown sugar
1 chopped onion
1/3 cup sugar
1 (16 oz) can red kidney beans
1/4 cup catsup
1 (16 oz) can pork & beans
2 tablespoons mustard
1 (16 oz) can baby butterbeans
2 tablespoons molasses
Fry bacon in skillet until crisp drain and crumble. Brown ground beef in skillet, stirring until crumbly and drain.
Combine brown sugar, sugar, catsup, mustard, molasses, chili powder, and salt in large bowl and mix well. Then
add onion, ground beef, and bacon. Stir in the beans last. Pour mixture into a baking dish. Bake at 350 degrees
for 1 hour. You can also simmer in a slow cooker overnight.
Yield 6 to 8 servings.
"You can also simmer in a slow cooker overnight. "
I'd think you'd simmer in the "fart sack" all night too! :lol:
swampy
I'd think you'd simmer in the "fart sack" all night too! :lol:
swampy
Any way you cook'em - they's good. When you have left over beans, dehydrate them. The dried stuff is like a fruit leather. I run it through a food grinder to get it into small pieces. Store it in a ziplock bag.
In camp, rehydrate with a bit of boiling water. Heat a pair of white flour tortillas in a pan for the count of ten, roll them over for a five count. Slap them down on a plate & ring the perimeter of one with cheese ribbons to seal the edges. Slobber on the beans, onion bits, & hot sauce & cover with the other tortilla. Roll it up & eat it, wash it down with liberal amounts of sudsy.
Forgot to mention. Don't forget to calibrate your laser sighting mechanism before eating these.
In camp, rehydrate with a bit of boiling water. Heat a pair of white flour tortillas in a pan for the count of ten, roll them over for a five count. Slap them down on a plate & ring the perimeter of one with cheese ribbons to seal the edges. Slobber on the beans, onion bits, & hot sauce & cover with the other tortilla. Roll it up & eat it, wash it down with liberal amounts of sudsy.
Forgot to mention. Don't forget to calibrate your laser sighting mechanism before eating these.
What Jack left out with his recipe is to make sure you are sleeping along and quite a distance from the rest of the group.......and the FIRE. :lol:
Personally I love a Baked Bean Sandwich... ain't nothing better.
Chuck.
Personally I love a Baked Bean Sandwich... ain't nothing better.
Chuck.
A
Anonymous
Guest
3 great bean recipes
All three of these dishes are great!
Southern Caviar
3 (16 ounces) cans drained black-eyed peas
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped red bell peppers
3/4 cup finely chopped hot peppers
3/4 cup finely chopped white onions
1/4 cup finely chopped pimentos
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon Dijon mustard
salt
Tabasco sauce
tortilla chips
1. Whisk together vinegar, oil, and mustard.
2. Mix together the beans to garlic.
3. Mix the two together and take a bite.
4. Adjust seasonings by adding salt and tabasco.
5. Mash half the mixture, stir, cover and chill well.
6. Drain and serve with tortilla chips.
Black Bean Dip/Spread
Ingredients:
3 (16-oz) cans black beans
1 bunch green onions, sliced
1 tbsp. fresh, minced oregano
1/4 to 1/2 tsp. cayenne pepper or pepper flakes
1 tbsp. Worcestershire sauce
1/2 bunch parsley, chopped
2 jalapenos, chopped and seeded
1 fresh tomato, chopped
2 cups your favorite simple vinaigrette dressing
1 green bell pepper, chopped
2 cloves garlic, minced
Drain and rinse beans well. Discard liquid. Combine all
the ingredients in a large bowl and stir well. Refrigerate
and allow mixture to marinate in a sealed container for
4-6 hours. Serve with crackers and tortilla chips.
Bean Dip
Ingredients:
8 ounces pinto beans
2 cloves garlic, minced
1 onion, chopped
fresh cilantro
1 teaspoon cumin
dash cayenne pepper
1 cup sour cream
olive oil
Soak beans overnight. Cover with water and bring to a boil.
Simmer until tender, about 45 minutes. In a large skillet, sauté
onions and garlic. Add beans and spices, mashing as you add.
Remove from heat. Puree in a blender and add the sour cream.
Add minced cilantro to taste.
a tip about beans and gas! When you soak dry beans, make sure you discard the soaking water. It contains sugars that are un-digestable and create gas as a result. Also, a pinch of soda in the final cooking water will help as well. :wink:
Jean
All three of these dishes are great!
Southern Caviar
3 (16 ounces) cans drained black-eyed peas
3/4 cup finely chopped green bell peppers
1/2 cup finely chopped red bell peppers
3/4 cup finely chopped hot peppers
3/4 cup finely chopped white onions
1/4 cup finely chopped pimentos
1 clove garlic, minced
1/3 cup red wine vinegar
2/3 cup olive oil
1 teaspoon Dijon mustard
salt
Tabasco sauce
tortilla chips
1. Whisk together vinegar, oil, and mustard.
2. Mix together the beans to garlic.
3. Mix the two together and take a bite.
4. Adjust seasonings by adding salt and tabasco.
5. Mash half the mixture, stir, cover and chill well.
6. Drain and serve with tortilla chips.
Black Bean Dip/Spread
Ingredients:
3 (16-oz) cans black beans
1 bunch green onions, sliced
1 tbsp. fresh, minced oregano
1/4 to 1/2 tsp. cayenne pepper or pepper flakes
1 tbsp. Worcestershire sauce
1/2 bunch parsley, chopped
2 jalapenos, chopped and seeded
1 fresh tomato, chopped
2 cups your favorite simple vinaigrette dressing
1 green bell pepper, chopped
2 cloves garlic, minced
Drain and rinse beans well. Discard liquid. Combine all
the ingredients in a large bowl and stir well. Refrigerate
and allow mixture to marinate in a sealed container for
4-6 hours. Serve with crackers and tortilla chips.
Bean Dip
Ingredients:
8 ounces pinto beans
2 cloves garlic, minced
1 onion, chopped
fresh cilantro
1 teaspoon cumin
dash cayenne pepper
1 cup sour cream
olive oil
Soak beans overnight. Cover with water and bring to a boil.
Simmer until tender, about 45 minutes. In a large skillet, sauté
onions and garlic. Add beans and spices, mashing as you add.
Remove from heat. Puree in a blender and add the sour cream.
Add minced cilantro to taste.
a tip about beans and gas! When you soak dry beans, make sure you discard the soaking water. It contains sugars that are un-digestable and create gas as a result. Also, a pinch of soda in the final cooking water will help as well. :wink:
Jean
Kahuna, here are some more beans
Kahuna,
these recipes were posted on one of my cooking list, and I thought I would share them even though they aren't all going to make it to the great outdoors. There is a slew of them for all types of beans- a sampling from a bean cookbook. I hope no one minds!!
Beans, Beans and More Beans
Beans, Beans and More Beans!
Compiled & Edited by: Renee Eatchel and Marcia Hisel
We hope you enjoy the cookbook that we have put together for you.
Here are some helpful tips to remember when cooking with beans!
OVERNIGHT SOAKING METHOD:
1. Place washed and picked-over beans in pot and cover with
water.
2. Soak overnight. Drain and rinse.
QUICK METHOD SOAKING
1. Place washed and picked-over beans in pot and covef with 2
inches of water.
2. Bring to boil and boil 2 minutes.
3. Remove from heat and allow to soak covered 1 hour.
4. Drain and rinse.
QUICK SOAKING METHOD 2:
1. Place washed and picked-over beans in pot and cover with 2
inches of water.
2. Bring to boil. Reduce heat to medium and boil 10 minutes
3. Drain and cover with 4 inches of fresh water.
4. allow to soak 30 to 60 minutes. Drain and rinse.
One cup of dried bean equals 3 cups cooked beans. Serve with a cereal
grain like rice and it makes a complete protein, which is an
inexpensive substitute for meat. Soy beans should not be eaten daily.
1. Before soaking, pick over beans and rinse in colander to
remove possible pebbles, dust and other debris.
2. NEVER add salt to soaking water-salt toughness the seed coat
and prevents water absorption.
3. Don't add salt to beans until they are tender. The skin
becomes impermeable and liquids will not be absorbed.
4. Don't add acidic ingredients until beans are the texture you
like. If you do, they will not be any softer no matter how long you
cook them
5. Baking soda added to soaking water destroys nutrients and
affects flavor and texture. It makes them mushy.
6. Add a tablespoon of oil per cup of beans before boiling into
prevent frothing
7. Don't boil beans; simmer them slowly over low heat. Speeding
the cooking makes them less digestible.
8. Soaking beans reduces cooking time by about half and saves
nutrients that prolonged heating can destroy.
9. Store dried beans in a cool, dry place. Do not store in the
refrigerator.
10. Changing the soaking water 2-3 times will cut down on the
flatulence problem
(Note: When you drain the cooked bean's stock consider using it
as an
additive as you would any other stock to other recipes)
MEXICAN REFRIED BEANS
THE BASIC BEANS: 2 cups dried beans (black, pinto, kidney or
pink prepared to
2 medium onions, chopped fine
2 tsp garlic, chopped
1 Bay leaf
2 tbsp oil
1 tbsp salt or to taste
black ground pepper to taste
In a saucepan over high heat cover beans with an inch of cold water
and bring to boil. Add onions, garlic and bay leaf and simmer,
loosely covered 1 ½ to 2 hours, adding more boiling water as
necessary. When beans are soft, wrinkled and breaking open add oil,
salt and a generous amount of black pepper. Continue cooking,
uncovered 30 minutes more, adding no more water. Beans should be
thoroughly soft, almost mushy and there should be a good deal of bean
gravy.
The Refried Beans: 1 recipe for basic beans as above
6 tbsp oil
1 medium onion, chopped fine
2 tsp minced garlic
1 fresh, ripe tomato, peeled, seeded
Working in batches, puree beans and their liquid in food processor.
(Reserve some whole, some roughly pulsed beans to be added back
later) Heat 2 tbsp of the oil over moderately high heat in large
skillet. Saute onion and garlic until onion is translucent.
Add tomato and cook 2 to 3 minutes. Add a little of the remaining
oil and several tablespoons of pureed beans, mashing them into the
oil with a fork until they are well incorporated. Repeat with more
oil and more beans until all the bean are incorporated and you have a
thick, creamy, somewhat dry paste.
EASY DREFRIED BEANS
2 cups dried pinto beans, soaked, drained and rinsed
Sour cream
1 medium onion, chopped
Garlic salt to taste
In larg pot bring beans and 8 cups of water to boil. Reduce heat and
simmer till beans are very soft, drain, With a potato masher, mash
bean adding enough sour cream until you have a rough paste
In skillet, saut onion until golden. Add to beans and season
with
garlic salt to taste. Serve with tortillas or chips. (Rated Great
by Renee and Marcia )
ALPINE BEANS
2 medium onions 1/3 cup vinegar
2 tbsps 1/3 cup brown sugar
2 cans (16 oz) garbanzo beans, drained and rinsed
2 cans (16 oz) pinto beans, drained and rinsed
2 cans (16 oz) kidney beans, drained and rinsed
2 cans (16 oz) baby lima beans, drained and rinsed
2 cans (16 oz) baked beans, NOT Pork `n' Beans
Saut onions in all until clear. Add vinegar and when mixture is
boiling, add brown sugar. Stir till dissolved. Add beans, stirring
gently. Turn heat down and cook slowly till very tender. Taste to
see if you need more sugar or vinegar. (Rated Excellent by Renee &
Marcia)
BROCCOLI LENTIL SALAD
1 cup lentils, rinsed 2 cups water
½ cup ranch dressing 1 cup chopped celery
½ cup chopped green onions 1/8 tsp pepper
2 cups chopped broccoli 1 tsp salt
Bring to a boil lentils and water. Cover and simmer 20 minutes then
drain. To hot lentils add salt, pepper and dressing then chill. When
cold, add veggies. Adjust seasonings to your taste. (Rated Good!
Renee & Marcia)
WHITE BEAN AND TUNA SALAD
1 (15oz) can white beans, drained and rinsed
1 can tuna drained 1 large tomato, diced
¼ cup red onion, chopped 1 tbsp lemon juice
1 tsp Dijon mustard 3 tbsp olive oil
½ tsp basil salt and pepper
Combine beans, tuna, tomatoes and onion in bowl. Combine juice and
mustard in small bowl. Whisk in oil. Add basil. Combine with bean
mixture. Serve on lettuce leaves.
GARBANZO BEAN, ARTICHOKE HEART AND ROMAINE SALAD
1 tsp vinegar ½ tsp Dijon mustard
2 tsp olive oil ½ romaine lettuce head, torn in pieces
1 (15oz) can garbanzo bean ½ cup Romano cheese (or Parmesan)
1 jar (6 oz) artichoke hearts, rinsed and drained.
Combine vinegar and mustard in small bowl. Whisk in oil. Combine
lettuce, beans and hearts in large bowl. Add dressing and toss.
Sprinkle with cheese. Serve.
BEAN CASSEROLE WITH CHICKEN AND VEGGIES
1 lb dried Navy beans, soaked, drained and rinsed
2 large carrots, pared salt to taste
2 medium onions, halved 1 tbsp minced garlic
1 Bay leaf ¼ cup minced fresh parsley
½ tsp thyme ½ tsp crushed Rosemary
1 tsp pepper 2 tomatoes, peeled, seeded and chopped
1 whole chicken breast, with bones and skin (about 4 to 4.5 lbs)
In large pot bring 2 quarts of water to the boil. Add beans,
carrots, onions, bay leaf, thyme, rosemary, and pepper. Turn heat
down and simmer, partially covered, skimming any foam occasionally,
for 45. Add tomatoes. Add chicken breasts and cook partially covered
45 minutes more. Remove breasts, skin and de-bone them, and cut into
½ inch pieces. Return to beans. With slotted spoon remove carrots
and
onions and chop coarsely. Return to beans. Add remaining ingredients
bring to boil then reduce heat and simmer, uncovered, 5 minutes.
Adjust seasonings. If there is too much liquid left after removing
chicken, turn up heat and boil down while skinning, de-boning and
slicing chicken. Turn down heat before returning chicken.
FOUR BEAN ENCHILADAS
16 corn tortillas 6" 1 can Nachos Cheese Soup
1 can Kidney beans 1 can (10 oz) Las Palmas Enchilada sauce
1 can Garbanzo beans 1 can (8oz) tomato sauce
1 can Pinto beans 1 can Navy beans
Preheat oven to 350 degrees. Mix bean and soup and heat tortillas.
Roll up beans in tortillas. Place in 9x13 pan. Combine the two sauces
and pour over enchiladas. Cover with foil. Bake at 350 degrees for
20 to 30 minutes. Remove full and add shredded cheese and sliced
olives. Bake 5 minutes more. (Rated Great! By Renee & Marcia)
RED BEANS AND RICE
1 lb dry kidney beans, soaked 3 cups water
½ cup onion, chopped ½ cup celery, chopped
1 clove garlic 2 tbsp butter
2 cups cooked rice 1 tbsp parsley, chopped
¼ tsp salt 1/8 tsp pepper
Cook beans and drain, saving the bean liquid. Cook veggies in butter
till tender. Remove garlic. Add remaining ingredients. Add some bean
liquid as necessary ten simmer together for 5 minutes till flavors
blended.
CHEESE BEANS
3 cup dry pinto or kidneys beans 2 cup onions, chopped
2 large apples, cut in chunks 2 cups mild white cheese, grated
4 medium tomatoes, chopped 6 tbsp apple juice
2 tsp chili powder 1 tsp dry mustard
½ tsp salt ½ pepper
2 tbsp butter
Soak beans in 9 cups of water at least 11/2 hours. Cook in water
until tender but firm, about 1-½ hours. Saut onion butter
till
clear. Add chili powder and mustard. Combine cooked beans buttered
casserole dish. Bake at 350 for 35-40 minutes, covered
CHILE CON CARNE
1 large onion, chopped 1 green pepper, chopped
1 lb ground beef ¼ cup tomato sauce
2 cups canned tomatoes 2 tbsp chili powder
1 ½ tsp salt 2 cups dry kidney beans
Soak and cook beans till almost tender. Saut onion, pepper and
beef
till beef is browned. Combine all ingredients. Simmer for 45
minutes until thick.
LENTIL CASSEROLE
2 cups lentils 2 cups tomato sauce
1 can stew tomatoes 2 cups grated cheddar cheese
2 cups chopped green peppers 2 onions, chopped (you decide on the
size)
2 tbsp oil ½ tsp basil
½ tsp thyme ¼ tsp pepper
¼ cup grated mozzarella cheese
Combine lentils with 6 cups water and cook 30 minutes till tender,
drain. Saut onion and peppers till soft. Mix all ingredients
except mozzarella and place in baking dish. Bake at 350 for 1-½
hours.
HUMUS
2/3 cup dry garbanzo beans 1 large onion, minced
1 clove garlic, minced 3 Tbsp lemon juice
1 Tbsp soy sauce ½ tsp salt
¼ cup sesame butter ½ cup sesame seeds
Soak beans overnight. Cook till tender then drain. Combine lemon
juice with beans and mash well. Cook onion and garlic in oil till
tender. Combine all ingredients and mix well.
FALAFEL WITH YOGURT SANDWICH
1 cup dry garbanzo beans 3 cups water
¼ cup oil 1 clove garlic, crushed
1 large onion, chopped 1-sprig parsley, chopped
1 tsp salt 2 tsp lemon juice
1/3 tsp hot pepper sauce 1-cup plain yogurt
1 small onion, chopped 4 pockets pita bread
Soak beans overnight. Cook till tender, drain. Saut onion and
garlic in oil till tender. Mash beans, sauted veggies, parsley,
salt, juice, hot pepper sauce until smooth. With floured hands, form
ovals with bean mixture (about ¼ cup each). Rollin flour. Fry
falafel, with remaining oil in skillet, until golden brown. Drain on
paper towel. Combine yogurt with remaining small onion. Serve in
pita bread with yogurt.
LENTIL BURGERS
1 ¼ cup lentils 3 cups water
1 cup onion, chopped 1 cup grated carrots
3cups bread crumbs 1 beaten egg
1 tsp garlic salt ½ tsp oregano
½ tsp salt 3 Tbsp butter
8 slices cheese
Cook lentils in water for 15 minutes. Add onions and carrots. Cook 15
minutes more or until lentils are very tender. Cool slightly. Stir
in crumbs, egg, garlic salt, oregano, and salt. Melt butter in large
skillet. Drop lentil mixture into hot butter, flattening into
patties. Cook till firm and golden brown on both sides. Top with
cheese.
SUPER BEAN DIP
2 cups refried beans, homemade or store-bought
1 container jalapeno bean dip 1 container avocado dip
1 cup chopped tomatoes 1 cup chopped olives
2 cup grated cheddar cheese
Spread beans thin on platter. Mix together the 2 dips, spread over
beans. Layer the tomatoes, olives and cheese on top. Serve with
corn chips.
CASSOULET
1 lb Navy beans, soaked 2 chicken bouillon cubes
5 cups water 4 slices bacon, diced
1 medium onion, diced 2 carrots, cut into 2" pieces
1 bay leaf 1 Tbsp parsley
1 Tbsp celery seeds or leaves 1 tsp salt
1/8 tsp pepper 1 lb Polish sausage
1 ½ lb of ham
In 4-quart pot add beans, bouillon and water. Fry bacon till crisp.
Add bacon, onion and carrots to beans. Make an herb bag by wrapping
bay leaf, parsley and celery seeds or leaves in cheesecloth and tie
closed. Put herb bag into pot of beans also. Cover and simmer till
tender. Remove herb bag. Add ham and sausage, Turn into casserol
dish and if needed bake at 350 degrees for 1 hour to meld flavors.
BLACK BEAN CHILI
4 cups black beans, soaked 3 cups canned tomatoes
2 large onions, chopped 1 ½ cup chopped green pepper
2 Tbsp oil 2 Tbsp cumin seed
2 Tbsp oregano 1 tsp cayenne or chill powder 2 clove garlic, minced
1 tsp salt
½ cup jack or cheddar cheese
Cook bean til tender. Reserve 1 cup of bean liquid and drain the
rest. Saut onions, peppers and garlic in oil, adding spices.
Add
to beans and bean liguid. Mix well. Serve with cheese.
BOSTON BAKED BEANS
6 cups cooked great Northern Or Navy beans
1 large onion, finely chopped
2 Tbsp oil 1 tsp salt
2 Tbsp molasses 2 Tbsp honey
6 Tbsp tomato sauce 3 Tbsp ketchup
1 Tbsp prepared mustard ¼ tsp vinegar
Saut onions till soft. In mixing bowl, combine all ingredients.
Pour mixture into greased baking dish. Bake at 350 degrees for 30
minutes.
Should be a bean dish for every pot! :wink:
Miz Jean
Kahuna,
these recipes were posted on one of my cooking list, and I thought I would share them even though they aren't all going to make it to the great outdoors. There is a slew of them for all types of beans- a sampling from a bean cookbook. I hope no one minds!!
Beans, Beans and More Beans
Beans, Beans and More Beans!
Compiled & Edited by: Renee Eatchel and Marcia Hisel
We hope you enjoy the cookbook that we have put together for you.
Here are some helpful tips to remember when cooking with beans!
OVERNIGHT SOAKING METHOD:
1. Place washed and picked-over beans in pot and cover with
water.
2. Soak overnight. Drain and rinse.
QUICK METHOD SOAKING
1. Place washed and picked-over beans in pot and covef with 2
inches of water.
2. Bring to boil and boil 2 minutes.
3. Remove from heat and allow to soak covered 1 hour.
4. Drain and rinse.
QUICK SOAKING METHOD 2:
1. Place washed and picked-over beans in pot and cover with 2
inches of water.
2. Bring to boil. Reduce heat to medium and boil 10 minutes
3. Drain and cover with 4 inches of fresh water.
4. allow to soak 30 to 60 minutes. Drain and rinse.
One cup of dried bean equals 3 cups cooked beans. Serve with a cereal
grain like rice and it makes a complete protein, which is an
inexpensive substitute for meat. Soy beans should not be eaten daily.
1. Before soaking, pick over beans and rinse in colander to
remove possible pebbles, dust and other debris.
2. NEVER add salt to soaking water-salt toughness the seed coat
and prevents water absorption.
3. Don't add salt to beans until they are tender. The skin
becomes impermeable and liquids will not be absorbed.
4. Don't add acidic ingredients until beans are the texture you
like. If you do, they will not be any softer no matter how long you
cook them
5. Baking soda added to soaking water destroys nutrients and
affects flavor and texture. It makes them mushy.
6. Add a tablespoon of oil per cup of beans before boiling into
prevent frothing
7. Don't boil beans; simmer them slowly over low heat. Speeding
the cooking makes them less digestible.
8. Soaking beans reduces cooking time by about half and saves
nutrients that prolonged heating can destroy.
9. Store dried beans in a cool, dry place. Do not store in the
refrigerator.
10. Changing the soaking water 2-3 times will cut down on the
flatulence problem
(Note: When you drain the cooked bean's stock consider using it
as an
additive as you would any other stock to other recipes)
MEXICAN REFRIED BEANS
THE BASIC BEANS: 2 cups dried beans (black, pinto, kidney or
pink prepared to
2 medium onions, chopped fine
2 tsp garlic, chopped
1 Bay leaf
2 tbsp oil
1 tbsp salt or to taste
black ground pepper to taste
In a saucepan over high heat cover beans with an inch of cold water
and bring to boil. Add onions, garlic and bay leaf and simmer,
loosely covered 1 ½ to 2 hours, adding more boiling water as
necessary. When beans are soft, wrinkled and breaking open add oil,
salt and a generous amount of black pepper. Continue cooking,
uncovered 30 minutes more, adding no more water. Beans should be
thoroughly soft, almost mushy and there should be a good deal of bean
gravy.
The Refried Beans: 1 recipe for basic beans as above
6 tbsp oil
1 medium onion, chopped fine
2 tsp minced garlic
1 fresh, ripe tomato, peeled, seeded
Working in batches, puree beans and their liquid in food processor.
(Reserve some whole, some roughly pulsed beans to be added back
later) Heat 2 tbsp of the oil over moderately high heat in large
skillet. Saute onion and garlic until onion is translucent.
Add tomato and cook 2 to 3 minutes. Add a little of the remaining
oil and several tablespoons of pureed beans, mashing them into the
oil with a fork until they are well incorporated. Repeat with more
oil and more beans until all the bean are incorporated and you have a
thick, creamy, somewhat dry paste.
EASY DREFRIED BEANS
2 cups dried pinto beans, soaked, drained and rinsed
Sour cream
1 medium onion, chopped
Garlic salt to taste
In larg pot bring beans and 8 cups of water to boil. Reduce heat and
simmer till beans are very soft, drain, With a potato masher, mash
bean adding enough sour cream until you have a rough paste
In skillet, saut onion until golden. Add to beans and season
with
garlic salt to taste. Serve with tortillas or chips. (Rated Great
by Renee and Marcia )
ALPINE BEANS
2 medium onions 1/3 cup vinegar
2 tbsps 1/3 cup brown sugar
2 cans (16 oz) garbanzo beans, drained and rinsed
2 cans (16 oz) pinto beans, drained and rinsed
2 cans (16 oz) kidney beans, drained and rinsed
2 cans (16 oz) baby lima beans, drained and rinsed
2 cans (16 oz) baked beans, NOT Pork `n' Beans
Saut onions in all until clear. Add vinegar and when mixture is
boiling, add brown sugar. Stir till dissolved. Add beans, stirring
gently. Turn heat down and cook slowly till very tender. Taste to
see if you need more sugar or vinegar. (Rated Excellent by Renee &
Marcia)
BROCCOLI LENTIL SALAD
1 cup lentils, rinsed 2 cups water
½ cup ranch dressing 1 cup chopped celery
½ cup chopped green onions 1/8 tsp pepper
2 cups chopped broccoli 1 tsp salt
Bring to a boil lentils and water. Cover and simmer 20 minutes then
drain. To hot lentils add salt, pepper and dressing then chill. When
cold, add veggies. Adjust seasonings to your taste. (Rated Good!
Renee & Marcia)
WHITE BEAN AND TUNA SALAD
1 (15oz) can white beans, drained and rinsed
1 can tuna drained 1 large tomato, diced
¼ cup red onion, chopped 1 tbsp lemon juice
1 tsp Dijon mustard 3 tbsp olive oil
½ tsp basil salt and pepper
Combine beans, tuna, tomatoes and onion in bowl. Combine juice and
mustard in small bowl. Whisk in oil. Add basil. Combine with bean
mixture. Serve on lettuce leaves.
GARBANZO BEAN, ARTICHOKE HEART AND ROMAINE SALAD
1 tsp vinegar ½ tsp Dijon mustard
2 tsp olive oil ½ romaine lettuce head, torn in pieces
1 (15oz) can garbanzo bean ½ cup Romano cheese (or Parmesan)
1 jar (6 oz) artichoke hearts, rinsed and drained.
Combine vinegar and mustard in small bowl. Whisk in oil. Combine
lettuce, beans and hearts in large bowl. Add dressing and toss.
Sprinkle with cheese. Serve.
BEAN CASSEROLE WITH CHICKEN AND VEGGIES
1 lb dried Navy beans, soaked, drained and rinsed
2 large carrots, pared salt to taste
2 medium onions, halved 1 tbsp minced garlic
1 Bay leaf ¼ cup minced fresh parsley
½ tsp thyme ½ tsp crushed Rosemary
1 tsp pepper 2 tomatoes, peeled, seeded and chopped
1 whole chicken breast, with bones and skin (about 4 to 4.5 lbs)
In large pot bring 2 quarts of water to the boil. Add beans,
carrots, onions, bay leaf, thyme, rosemary, and pepper. Turn heat
down and simmer, partially covered, skimming any foam occasionally,
for 45. Add tomatoes. Add chicken breasts and cook partially covered
45 minutes more. Remove breasts, skin and de-bone them, and cut into
½ inch pieces. Return to beans. With slotted spoon remove carrots
and
onions and chop coarsely. Return to beans. Add remaining ingredients
bring to boil then reduce heat and simmer, uncovered, 5 minutes.
Adjust seasonings. If there is too much liquid left after removing
chicken, turn up heat and boil down while skinning, de-boning and
slicing chicken. Turn down heat before returning chicken.
FOUR BEAN ENCHILADAS
16 corn tortillas 6" 1 can Nachos Cheese Soup
1 can Kidney beans 1 can (10 oz) Las Palmas Enchilada sauce
1 can Garbanzo beans 1 can (8oz) tomato sauce
1 can Pinto beans 1 can Navy beans
Preheat oven to 350 degrees. Mix bean and soup and heat tortillas.
Roll up beans in tortillas. Place in 9x13 pan. Combine the two sauces
and pour over enchiladas. Cover with foil. Bake at 350 degrees for
20 to 30 minutes. Remove full and add shredded cheese and sliced
olives. Bake 5 minutes more. (Rated Great! By Renee & Marcia)
RED BEANS AND RICE
1 lb dry kidney beans, soaked 3 cups water
½ cup onion, chopped ½ cup celery, chopped
1 clove garlic 2 tbsp butter
2 cups cooked rice 1 tbsp parsley, chopped
¼ tsp salt 1/8 tsp pepper
Cook beans and drain, saving the bean liquid. Cook veggies in butter
till tender. Remove garlic. Add remaining ingredients. Add some bean
liquid as necessary ten simmer together for 5 minutes till flavors
blended.
CHEESE BEANS
3 cup dry pinto or kidneys beans 2 cup onions, chopped
2 large apples, cut in chunks 2 cups mild white cheese, grated
4 medium tomatoes, chopped 6 tbsp apple juice
2 tsp chili powder 1 tsp dry mustard
½ tsp salt ½ pepper
2 tbsp butter
Soak beans in 9 cups of water at least 11/2 hours. Cook in water
until tender but firm, about 1-½ hours. Saut onion butter
till
clear. Add chili powder and mustard. Combine cooked beans buttered
casserole dish. Bake at 350 for 35-40 minutes, covered
CHILE CON CARNE
1 large onion, chopped 1 green pepper, chopped
1 lb ground beef ¼ cup tomato sauce
2 cups canned tomatoes 2 tbsp chili powder
1 ½ tsp salt 2 cups dry kidney beans
Soak and cook beans till almost tender. Saut onion, pepper and
beef
till beef is browned. Combine all ingredients. Simmer for 45
minutes until thick.
LENTIL CASSEROLE
2 cups lentils 2 cups tomato sauce
1 can stew tomatoes 2 cups grated cheddar cheese
2 cups chopped green peppers 2 onions, chopped (you decide on the
size)
2 tbsp oil ½ tsp basil
½ tsp thyme ¼ tsp pepper
¼ cup grated mozzarella cheese
Combine lentils with 6 cups water and cook 30 minutes till tender,
drain. Saut onion and peppers till soft. Mix all ingredients
except mozzarella and place in baking dish. Bake at 350 for 1-½
hours.
HUMUS
2/3 cup dry garbanzo beans 1 large onion, minced
1 clove garlic, minced 3 Tbsp lemon juice
1 Tbsp soy sauce ½ tsp salt
¼ cup sesame butter ½ cup sesame seeds
Soak beans overnight. Cook till tender then drain. Combine lemon
juice with beans and mash well. Cook onion and garlic in oil till
tender. Combine all ingredients and mix well.
FALAFEL WITH YOGURT SANDWICH
1 cup dry garbanzo beans 3 cups water
¼ cup oil 1 clove garlic, crushed
1 large onion, chopped 1-sprig parsley, chopped
1 tsp salt 2 tsp lemon juice
1/3 tsp hot pepper sauce 1-cup plain yogurt
1 small onion, chopped 4 pockets pita bread
Soak beans overnight. Cook till tender, drain. Saut onion and
garlic in oil till tender. Mash beans, sauted veggies, parsley,
salt, juice, hot pepper sauce until smooth. With floured hands, form
ovals with bean mixture (about ¼ cup each). Rollin flour. Fry
falafel, with remaining oil in skillet, until golden brown. Drain on
paper towel. Combine yogurt with remaining small onion. Serve in
pita bread with yogurt.
LENTIL BURGERS
1 ¼ cup lentils 3 cups water
1 cup onion, chopped 1 cup grated carrots
3cups bread crumbs 1 beaten egg
1 tsp garlic salt ½ tsp oregano
½ tsp salt 3 Tbsp butter
8 slices cheese
Cook lentils in water for 15 minutes. Add onions and carrots. Cook 15
minutes more or until lentils are very tender. Cool slightly. Stir
in crumbs, egg, garlic salt, oregano, and salt. Melt butter in large
skillet. Drop lentil mixture into hot butter, flattening into
patties. Cook till firm and golden brown on both sides. Top with
cheese.
SUPER BEAN DIP
2 cups refried beans, homemade or store-bought
1 container jalapeno bean dip 1 container avocado dip
1 cup chopped tomatoes 1 cup chopped olives
2 cup grated cheddar cheese
Spread beans thin on platter. Mix together the 2 dips, spread over
beans. Layer the tomatoes, olives and cheese on top. Serve with
corn chips.
CASSOULET
1 lb Navy beans, soaked 2 chicken bouillon cubes
5 cups water 4 slices bacon, diced
1 medium onion, diced 2 carrots, cut into 2" pieces
1 bay leaf 1 Tbsp parsley
1 Tbsp celery seeds or leaves 1 tsp salt
1/8 tsp pepper 1 lb Polish sausage
1 ½ lb of ham
In 4-quart pot add beans, bouillon and water. Fry bacon till crisp.
Add bacon, onion and carrots to beans. Make an herb bag by wrapping
bay leaf, parsley and celery seeds or leaves in cheesecloth and tie
closed. Put herb bag into pot of beans also. Cover and simmer till
tender. Remove herb bag. Add ham and sausage, Turn into casserol
dish and if needed bake at 350 degrees for 1 hour to meld flavors.
BLACK BEAN CHILI
4 cups black beans, soaked 3 cups canned tomatoes
2 large onions, chopped 1 ½ cup chopped green pepper
2 Tbsp oil 2 Tbsp cumin seed
2 Tbsp oregano 1 tsp cayenne or chill powder 2 clove garlic, minced
1 tsp salt
½ cup jack or cheddar cheese
Cook bean til tender. Reserve 1 cup of bean liquid and drain the
rest. Saut onions, peppers and garlic in oil, adding spices.
Add
to beans and bean liguid. Mix well. Serve with cheese.
BOSTON BAKED BEANS
6 cups cooked great Northern Or Navy beans
1 large onion, finely chopped
2 Tbsp oil 1 tsp salt
2 Tbsp molasses 2 Tbsp honey
6 Tbsp tomato sauce 3 Tbsp ketchup
1 Tbsp prepared mustard ¼ tsp vinegar
Saut onions till soft. In mixing bowl, combine all ingredients.
Pour mixture into greased baking dish. Bake at 350 degrees for 30
minutes.
Should be a bean dish for every pot! :wink:
Miz Jean
Jean
I gotta try this one it just sounds to good.
BEAN CASSEROLE WITH CHICKEN AND VEGGIES
1 lb dried Navy beans, soaked, drained and rinsed
2 large carrots, pared salt to taste
2 medium onions, halved 1 tbsp minced garlic
1 Bay leaf ¼ cup minced fresh parsley
½ tsp thyme ½ tsp crushed Rosemary
1 tsp pepper 2 tomatoes, peeled, seeded and chopped
1 whole chicken breast, with bones and skin (about 4 to 4.5 lbs)
Chuck.
I gotta try this one it just sounds to good.
BEAN CASSEROLE WITH CHICKEN AND VEGGIES
1 lb dried Navy beans, soaked, drained and rinsed
2 large carrots, pared salt to taste
2 medium onions, halved 1 tbsp minced garlic
1 Bay leaf ¼ cup minced fresh parsley
½ tsp thyme ½ tsp crushed Rosemary
1 tsp pepper 2 tomatoes, peeled, seeded and chopped
1 whole chicken breast, with bones and skin (about 4 to 4.5 lbs)
Chuck.
Ya have yer black eyed peas an' ham hocks fer this New Years day ready?
Collard wit em too!
swampy
Collard wit em too!
swampy
We have Hoppin John every year with cornbread ... This year I am going to try one of the recipes Miss Jean sent me for Hoppin John.
Chuck.
HOPPIN' JOHN
Serves: 8 to 10
~Sent in by: Anna
Ingredients:
3 cans (15-1/2 oz.) black-eyed peas, rinsed, drained
2 cans (13-3/4 oz. each) chicken broth
1 pkg. (16 oz.) LOUIS RICH Turkey Smoked Sausage, browned, thinly sliced
2 cups chopped onion
1 cup water
1 tsp. crushed red pepper
1/2 tsp. ground red pepper
2-1/2 cups MINUTE Premium White Rice, uncooked
Directions:
MIX peas, broth, sausage, onions, water and seasonings in medium saucepan; bring to boil.
STIR in rice; cover. Simmer 10 minutes or until rice is tender.
Chuck.
HOPPIN' JOHN
Serves: 8 to 10
~Sent in by: Anna
Ingredients:
3 cans (15-1/2 oz.) black-eyed peas, rinsed, drained
2 cans (13-3/4 oz. each) chicken broth
1 pkg. (16 oz.) LOUIS RICH Turkey Smoked Sausage, browned, thinly sliced
2 cups chopped onion
1 cup water
1 tsp. crushed red pepper
1/2 tsp. ground red pepper
2-1/2 cups MINUTE Premium White Rice, uncooked
Directions:
MIX peas, broth, sausage, onions, water and seasonings in medium saucepan; bring to boil.
STIR in rice; cover. Simmer 10 minutes or until rice is tender.
A
Anonymous
Guest
Re: 3 great bean recipes
Miz Jean,
I like this one a lot, but round here it's black eyed pea caviar. I cook dried beans. I don't mash 'em. Drain. Then mix with the chopped up ingredients, adding the wet mixture last.
I use less bell pepper, but add some celery. I use red onions, unless some vidalias frum North Georgia layin' round close by. Never studied on pimentos, but it would sho look purty. Thats all them high dollar bell peppers do. I jest use the green ones.
Main difference is that I use some drained, canned corn. I like ta open up the cabinet 'n see which spice looks ready fer action. Dill warnt bad. Neither wuz oregano....best I recall.
One time I used a habanero, but that wuz the last time fer them. [Miz Bear like ta moved me outside after that batch. ] I jest use whatever pepper iz handy....banana peppers raised up next ta the habeneros wuz a surprize. If yer pepper iz hot, no need fer that Avery Island stuff.
Dijon, like Grey Poop On, iz fer Yankees. I use Gold Doller. Reglar vinegar too. [I got some hard rock maple sugar which does okay in the Gold Dollar.....jest az good az that french stuff.]
When I mix it up good, I set it in the icebox fer bout a week. Then it iz fittin'. Goes good on any plate 'er in a bowl. Aint bad on a salad neither. [Ya kin eat it the next day, but its a heap better after a few days.]
Last few times I cut down on the work. [I do that a lot.] I buy Zatarains Crawfish, Crab 'n Shrimp boil by the half gallon. I keep some on the table in a shaker. It'll make stuff hot with garlic salt 'n more.....'n its eazy.....like usin' garlic powder. :wink:
Even when I use Zatarains, I like ta add some garlic powder too....but I keep mine in the icebox, cuz like ground up peppers it gits weak if ya leave it out. I reckon its the same fer most ground up peppers 'n spices.
Friend Sparkey,
I seen ya like Panola frum Lake Providence. I wuz settin' down fer vittles the other day 'n lo 'n behold, there wuz a bottle settin' rite there in front a me. They make a heap a differnt kinds. This wuz jalapeno. Sometimes Mister Sam Walton's stores carry it. Sometimes the grocery store does. It is mitey good stuff too.
Well, I gotta go see if I made anybody mad last nite. We been studyin' on who blowed Mister Kennedy's head plum off. They iz one 'er two thangs jest dont seem rite with all that....but this aint no place fer such talk. :roll:
regards,
bearridge
P.S. Az ya kin see I dont recollect the exact number a cans 'n such, but if ya want, I'll git it. I dont never make nuthin' the same way twice, jest like Ole Bill Faulkner 'n spellin'.
Anonymous said:
Miz Jean,
I like this one a lot, but round here it's black eyed pea caviar. I cook dried beans. I don't mash 'em. Drain. Then mix with the chopped up ingredients, adding the wet mixture last.
I use less bell pepper, but add some celery. I use red onions, unless some vidalias frum North Georgia layin' round close by. Never studied on pimentos, but it would sho look purty. Thats all them high dollar bell peppers do. I jest use the green ones.
Main difference is that I use some drained, canned corn. I like ta open up the cabinet 'n see which spice looks ready fer action. Dill warnt bad. Neither wuz oregano....best I recall.
One time I used a habanero, but that wuz the last time fer them. [Miz Bear like ta moved me outside after that batch.
] I jest use whatever pepper iz handy....banana peppers raised up next ta the habeneros wuz a surprize. If yer pepper iz hot, no need fer that Avery Island stuff. Dijon, like Grey Poop On, iz fer Yankees. I use Gold Doller. Reglar vinegar too. [I got some hard rock maple sugar which does okay in the Gold Dollar.....jest az good az that french stuff.]
When I mix it up good, I set it in the icebox fer bout a week. Then it iz fittin'. Goes good on any plate 'er in a bowl. Aint bad on a salad neither. [Ya kin eat it the next day, but its a heap better after a few days.]
Last few times I cut down on the work. [I do that a lot.] I buy Zatarains Crawfish, Crab 'n Shrimp boil by the half gallon. I keep some on the table in a shaker. It'll make stuff hot with garlic salt 'n more.....'n its eazy.....like usin' garlic powder. :wink:
Even when I use Zatarains, I like ta add some garlic powder too....but I keep mine in the icebox, cuz like ground up peppers it gits weak if ya leave it out. I reckon its the same fer most ground up peppers 'n spices.
Friend Sparkey,
I seen ya like Panola frum Lake Providence. I wuz settin' down fer vittles the other day 'n lo 'n behold, there wuz a bottle settin' rite there in front a me. They make a heap a differnt kinds. This wuz jalapeno. Sometimes Mister Sam Walton's stores carry it. Sometimes the grocery store does. It is mitey good stuff too.
Well, I gotta go see if I made anybody mad last nite. We been studyin' on who blowed Mister Kennedy's head plum off. They iz one 'er two thangs jest dont seem rite with all that....but this aint no place fer such talk. :roll:
regards,
bearridge
P.S. Az ya kin see I dont recollect the exact number a cans 'n such, but if ya want, I'll git it. I dont never make nuthin' the same way twice, jest like Ole Bill Faulkner 'n spellin'.
More Beans and a new BakePacker recipe
Hi Chuck, that Hopin John is good, but post your recipe too! I don't use the minute rice all the time, I like that Jasmine rice, and it will cook up in the microwave in 15 minutes, then I add it to everything else.
Swampy, got those black eyed peas and greens ready- want to eat a lot so we will have plenty of luck the coming year!! Peas are coins and greens are bills- Eat lots!! :wink:
Bearridge, glad you liked that recipe. My brother had a batch of those hot banana peppers, and didn't tell me they were hot. I sautéed some for a chilies rellenos sandwich, about took my head off. :shock: They have a good flavor in moderation. I don't care for habanera peppers. It's not the heat, but the flavor of the pepper itself that I don't like. :cry: They are too hot for sure, but flavor is the all important thing for me. I love the flavor of the Jalapeno pepper. Chipolte/Poblanos are an all time favorite for flavor as well.
One of my professional food magazines says they are developing a low heat jalapeno pepper. Don't know if they have reached the stores yet in places where they have big city stores(none here). Any of you folks seen
any at the store? :?:
You folks know I sell that Indian Bean bread(pintos and cornbread), it is a take off on the traditional Cherokee Bean Bread. I have the following recipe for Black-eyed Pea Cornbread, that would also give you a complete protein. :!: My idea for these breads in the outdoors was to give you a complete protein in one meal bread. Great to take/or make in the woods, and with a little cheese etc. a really good meal with no cooking or minimal cooking (with the BakePacker of course!) :idea:
BLACK-EYED PEA CORNBREAD
1 pound sausage
1 onion, chopped
1/2-1 green Jalapeno pepper chopped
2 eggs
1/3 cup canola oil
1 cup buttermilk
1 package Jiffy cornbread mix
1 can black-eyed peas
1 can cream-style corn
8 oz. shredded cheese
Crumble and brown sausage with onion and pepper. Mix together eggs, oil,
buttermilk and cornbread mix. Then mix in peas, corn, cheese and meat
mixture.
Pour into a 9X13X2 inch pan and bake at 350° for 1 hour.
Here is my conversion for the STANDARD BAKEPACKER:
BLACK-EYED PEA CORNBREAD- FOR THE
STANDARD BAKEPACKER
1/2 Cup FD sausage
1 Tbsp, chopped dehydrated onion
1 tsp. green Jalapeno pepper chopped
1 Tbsp. powdered whole eggs
1/4 cup butter powder
1/8 cup buttermilk
1/2 package Jiffy cornbread mix
1/2 can black-eyed peas
1/2 cup FD corn(rolled a bit to break up some of the
pieces)
1/2 cup FD shredded Cheddar cheese
1 3/4 cups water
Combine all except for peas(open those when ready to
use). If you are going to be out for a few days, you
could cook up 2 batches and use all of the peas.
In a plastic bag suitable for the BakePacker, combine
dry ingredients with 1/2 can peas and 1 3/4 cup water.
Squeeze the bag to blend.
Make sure you have water in your pot to just below the
grid on the BakePacker. Place cornbread mixture on
the grid, cover and bring to a boil and cook for about
15-20 minutes or until it test done using a pine needle
as you would a cake tester.(note: When you check on
items in the BakePacker, do not remove from the heat.
Lift the lid away from you, so you don't get a steam
burn. Open the plastic bag and usually you can tell if
it is done it is dry on top, but if unsure, use something
to pierce it like a pine needle, if it comes up with wet
mix on it, fold the top back down and put the lid on
and cook for 5 more minutes.) COPYRIGHT ADVENTURE FOODS 12/03
Happy New Year Everyone!
Jean
ps. sorry about the copyright business, but you know I do write
cookbooks now and then, but you got it first. js :wink:
Hi Chuck, that Hopin John is good, but post your recipe too! I don't use the minute rice all the time, I like that Jasmine rice, and it will cook up in the microwave in 15 minutes, then I add it to everything else.
Swampy, got those black eyed peas and greens ready- want to eat a lot so we will have plenty of luck the coming year!! Peas are coins and greens are bills- Eat lots!! :wink:
Bearridge, glad you liked that recipe. My brother had a batch of those hot banana peppers, and didn't tell me they were hot. I sautéed some for a chilies rellenos sandwich, about took my head off. :shock: They have a good flavor in moderation. I don't care for habanera peppers. It's not the heat, but the flavor of the pepper itself that I don't like. :cry: They are too hot for sure, but flavor is the all important thing for me. I love the flavor of the Jalapeno pepper. Chipolte/Poblanos are an all time favorite for flavor as well.
One of my professional food magazines says they are developing a low heat jalapeno pepper. Don't know if they have reached the stores yet in places where they have big city stores(none here). Any of you folks seen
any at the store? :?:
You folks know I sell that Indian Bean bread(pintos and cornbread), it is a take off on the traditional Cherokee Bean Bread. I have the following recipe for Black-eyed Pea Cornbread, that would also give you a complete protein. :!: My idea for these breads in the outdoors was to give you a complete protein in one meal bread. Great to take/or make in the woods, and with a little cheese etc. a really good meal with no cooking or minimal cooking (with the BakePacker of course!) :idea:
BLACK-EYED PEA CORNBREAD
1 pound sausage
1 onion, chopped
1/2-1 green Jalapeno pepper chopped
2 eggs
1/3 cup canola oil
1 cup buttermilk
1 package Jiffy cornbread mix
1 can black-eyed peas
1 can cream-style corn
8 oz. shredded cheese
Crumble and brown sausage with onion and pepper. Mix together eggs, oil,
buttermilk and cornbread mix. Then mix in peas, corn, cheese and meat
mixture.
Pour into a 9X13X2 inch pan and bake at 350° for 1 hour.
Here is my conversion for the STANDARD BAKEPACKER:
BLACK-EYED PEA CORNBREAD- FOR THE
STANDARD BAKEPACKER
1/2 Cup FD sausage
1 Tbsp, chopped dehydrated onion
1 tsp. green Jalapeno pepper chopped
1 Tbsp. powdered whole eggs
1/4 cup butter powder
1/8 cup buttermilk
1/2 package Jiffy cornbread mix
1/2 can black-eyed peas
1/2 cup FD corn(rolled a bit to break up some of the
pieces)
1/2 cup FD shredded Cheddar cheese
1 3/4 cups water
Combine all except for peas(open those when ready to
use). If you are going to be out for a few days, you
could cook up 2 batches and use all of the peas.
In a plastic bag suitable for the BakePacker, combine
dry ingredients with 1/2 can peas and 1 3/4 cup water.
Squeeze the bag to blend.
Make sure you have water in your pot to just below the
grid on the BakePacker. Place cornbread mixture on
the grid, cover and bring to a boil and cook for about
15-20 minutes or until it test done using a pine needle
as you would a cake tester.(note: When you check on
items in the BakePacker, do not remove from the heat.
Lift the lid away from you, so you don't get a steam
burn. Open the plastic bag and usually you can tell if
it is done it is dry on top, but if unsure, use something
to pierce it like a pine needle, if it comes up with wet
mix on it, fold the top back down and put the lid on
and cook for 5 more minutes.) COPYRIGHT ADVENTURE FOODS 12/03
Happy New Year Everyone!
Jean
ps. sorry about the copyright business, but you know I do write
cookbooks now and then, but you got it first. js :wink:
Jean
My Hoppin John is easy to make.
At Home..
2 or 3 Ham Hocks
1 medium size onion
A handful of snap beans (green beans)
Some celery
Some bell pepper
A couple cans of black eye peas.
Minute Rice......... you decide on how much. ( a safe bet is 1 cup per can)
Corn bread, hot sauce, salt & Pepper.
A good appetite. Fork or spoon, plenty of elbow room.
In a large pot cook two or three smoked ham hocks for several hours and then bone them out, chase the dog away if he wants to help with this step , put the meat back into the water.
Add one diced up onion and a small handful of snap beans , snaped into about 1 inch pieces , with some celery (diced) bell pepper (diced) to the batch. Cook till the onion starts to turn transparent.
Add a couple cans of (drained) black eye peas
When the black eyes are hot ... add a couple cups of rice and cook until the rice is done. ( a safe bet is one cup minute rice to one can of beans)
If you want some greens ( as a side dish) with it then mix in a third of each, Mustard, Collar and Spinach. A little lemon juice sprinkled over them when on the plate really gives them a kick.
Ya all know how to cook greens ...I hope. :roll:
Fill a bowl with the Hoppin John , salt & pepper or some hot sauce along with a big slice of cornbread , a tall glass of tea and you are set.
Out Camping.
( For me , out camping , I have dried all of the items except for the can of ham , cans just don't dry out. :? )
1 can of black eyes, The Bush brand with the snap beans in it.
Dried onion or onion flakes. Celery (dried) , Bell Pepper (dried, unless you have fresh with you ).
Minute rice.
1 can (tuna size can) of Ham and or a ham bullion cube (Hispanic section of the grocery store) Bottle of hot sauce, salt & pepper.
In the camping pot .... Add the can of peas, onion, celery, bell pepper ... Heat it up till the celery, bell pepper is like it should be. ( Might have to add some water)
Add the ham or the bullion cube ( I use both) . add the rice, about 1 cup and when the rice is done you have supper.
Makes plenty for two paddlers.
A southernpaddler helpful hint
For me , out camping , I have dried all of the items except for the can of ham , cans just don't dry out :? ) In the morning put all of the items (except the can of ham) in a wide mouth (32 oz) Nalgene bottle and fill it with water , screw down the top , nice and tight , then let the bottle roll aroung in the bottom of the boat and when supper time comes around all you have to do is add the ham and heat it up.
Backpacking ...put it in a outside pocket.
Chuck.
My Hoppin John is easy to make.
At Home..
2 or 3 Ham Hocks
1 medium size onion
A handful of snap beans (green beans)
Some celery
Some bell pepper
A couple cans of black eye peas.
Minute Rice......... you decide on how much. ( a safe bet is 1 cup per can)
Corn bread, hot sauce, salt & Pepper.
A good appetite. Fork or spoon, plenty of elbow room.
In a large pot cook two or three smoked ham hocks for several hours and then bone them out, chase the dog away if he wants to help with this step , put the meat back into the water.
Add one diced up onion and a small handful of snap beans , snaped into about 1 inch pieces , with some celery (diced) bell pepper (diced) to the batch. Cook till the onion starts to turn transparent.
Add a couple cans of (drained) black eye peas
When the black eyes are hot ... add a couple cups of rice and cook until the rice is done. ( a safe bet is one cup minute rice to one can of beans)
If you want some greens ( as a side dish) with it then mix in a third of each, Mustard, Collar and Spinach. A little lemon juice sprinkled over them when on the plate really gives them a kick.
Ya all know how to cook greens ...I hope. :roll:
Fill a bowl with the Hoppin John , salt & pepper or some hot sauce along with a big slice of cornbread , a tall glass of tea and you are set.
Out Camping.
( For me , out camping , I have dried all of the items except for the can of ham , cans just don't dry out. :? )
1 can of black eyes, The Bush brand with the snap beans in it.
Dried onion or onion flakes. Celery (dried) , Bell Pepper (dried, unless you have fresh with you ).
Minute rice.
1 can (tuna size can) of Ham and or a ham bullion cube (Hispanic section of the grocery store) Bottle of hot sauce, salt & pepper.
In the camping pot .... Add the can of peas, onion, celery, bell pepper ... Heat it up till the celery, bell pepper is like it should be. ( Might have to add some water)
Add the ham or the bullion cube ( I use both) . add the rice, about 1 cup and when the rice is done you have supper.
Makes plenty for two paddlers.
A southernpaddler helpful hint
For me , out camping , I have dried all of the items except for the can of ham , cans just don't dry out :? ) In the morning put all of the items (except the can of ham) in a wide mouth (32 oz) Nalgene bottle and fill it with water , screw down the top , nice and tight , then let the bottle roll aroung in the bottom of the boat and when supper time comes around all you have to do is add the ham and heat it up.
Backpacking ...put it in a outside pocket.
Chuck.
A
Anonymous
Guest
Miz Jean,
I thought about Hoppin' John, but I wuz savin' it fer later. I dont use minute rice neither, but thats a fine dish. [I figger Sparkey used it fer campin', but reglar rice cooks okay in the woods.] A buddy frum Las Cruces usedta bring me chilies....big, shiny peppers...man oh man.
Do you know Miz Ann frum up ta the Lost Mines Camping Spot on Silvermine Road up frum the NOC store? Pirogue iz lookin' ta camp somewhere near Cherokee fer whitewater raftin' July 4. Reckon ya know of a campin' spot that mite not be plum full.....like the river iz gwine ta be?
Ever eat up ta Ole John Burton's "Nantahala Village"? We eat our grits there ever mornin' when we campin' up ta the Lost Mines.
What about them Yurts? We dont figger on stayin' in one, but there aint too many of 'em so they mite not be so crowded. I bet everthin' near Cherokee will be slam fulla folks. Iz Deep Creek shut down in July? It wuz close ta bone dry when I seen it last October.
regards,
bearridge
I thought about Hoppin' John, but I wuz savin' it fer later. I dont use minute rice neither, but thats a fine dish. [I figger Sparkey used it fer campin', but reglar rice cooks okay in the woods.] A buddy frum Las Cruces usedta bring me chilies....big, shiny peppers...man oh man.
Do you know Miz Ann frum up ta the Lost Mines Camping Spot on Silvermine Road up frum the NOC store? Pirogue iz lookin' ta camp somewhere near Cherokee fer whitewater raftin' July 4. Reckon ya know of a campin' spot that mite not be plum full.....like the river iz gwine ta be?
Ever eat up ta Ole John Burton's "Nantahala Village"? We eat our grits there ever mornin' when we campin' up ta the Lost Mines.
What about them Yurts? We dont figger on stayin' in one, but there aint too many of 'em so they mite not be so crowded. I bet everthin' near Cherokee will be slam fulla folks. Iz Deep Creek shut down in July? It wuz close ta bone dry when I seen it last October.
regards,
bearridge