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