Yummy Spreads (mayo substitutes)

HUMMUSI learned to really love hummas when I lived in the Middle East. There is nothing like fresh, steaming hot flat bread, with hummas to dip into Delicious!

Zucchini Hummusthis one is AMAZING! I  love to eat it on my bread, loaded up with sprouts!

  • 2 cups Chopped, unpeeled young zucchinis
  • 2/3 cup tahini (sesame seed paste)
  • 1/4 cup Water
  • 1/4 cup Chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • Juice of 2 fresh lemons
  • 2 Cloves garlic
  • 1/2 tsp. Sea salt

 

Place all ingredients in food processor. Puree and serve with crudités or pita chips.

Pumpkin Hummus

  • 2 Tbsp. Tahini
  • 2 Tbsp. Fresh lemon juice
  • 1 tsp. Ground cumin
  • 1 tsp. Pumpkin oil
  • 3/4 tsp. Sea salt
  • 1/8 tsp. Ground pepper
  • 15 oz. Pumpkin, baked or canned
  • 4 Cloves garlic, passed through a garlic press
  • 2 Tbsp. Cilantro

Place all ingredients in a food processor. Process until smooth. Spoon into a decorative stoneware serving bowl and serve chilled.

Vegetarian Dill Filling

Cook 5 T. brown rice and 1 ½ T millet with a little salt in 1-1/2 c. water until done, about 40 min.  Add more water if needed.  Cool

Mix rice/millet with

  • 2 T. mayonaise or salad dressing
  • 3 T yogurt sour cream
  • ¼ c. dill relish
  • 1 t. dried chives, rubbed
  • 1 t. dried parsley, rubbed
  • 1 t. dill weed
  • salt to taste
  • white or black pepper to taste

Refrigerate.  Makes a heaping cup.

Yogurt sour cream

Mix in blender on low for 10 sec.        

  • 5 c. warm water
  • 1 1/3 c. non-instant powdered milk
  • 2 heaping serving spoons (the ones that came with your silverware set) of plain yogurt with live culture in it.

Pour into 2 qt. Jar and put lid on it.  Put in tall skinny ice chest with a couple more jars or pitchers of the hottest tap water in it.  Put lid on ice chest.  Check in about 3 hours.  Tip the jar, if the yogurt pulls away from the side like pudding it is done. 

Put a strainer over a 4 c. measure.  Line strainer with 2 layers paper towel.  Pour yogurt into strainer, cover with another paper towel and refrigerate until liquid is drained off.  Continue to drain until it is the thickness of soft cream cheese.  Then it is ready to use.  It makes about 1 c.

You can flavor with fruit and sugar also.  Make sure to account for the liquid in the fruit when you decide how stiff to get your yogurt.  It ends up softer than it starts out.

Bean-o-Rama

The funny thing about the following recipes is that they have been in the making for several years. A lot of the contributors are people who have since moved out of our ward. (I got a warm fuzzy remembering them as I read their name next to their recipe.) Years from now, you too, can be remembered in a special way when we read your name next to your recipe. Please help me out in my calling by contributing in any of the following ways.:

  1.  Attending the classes
  2. e-mailing a recipe-
  3.  making the recipe of your choice for our sample table at the end of the class, or, 
  4. sign-up to help teach or prepare for a class.

These classes could be the greatest things that ever happen to your families’ health, and to your kitchen table! (Your husband will smooch you over and over again, for all of the great things that you will learn & prepare for him!) Below are some great bean recipes just for you. Having had tasted them all, I know that they are all very, very tasty! Hope that you enjoy them.  P.S. If you want to know details about beans, check out Beanbible.com.

“Bean-o-Rama”

Tip: Lots of people use applesauce to replace some butter or shortening in recipes to reduce fat.  You can also use pureed white beans and they add protein and fiber!  The texture is a little better than applesauce…  Ann McCuistion

Hummus (from Judith Kugath)

(A delicious mayo or butter substitute)

  • 2 c. mashed garbanzo beans (chick peas)    
  •  1/2 t. cumin
  • 2 T. lemon juice
  • 1/2 t. salt
  • 2 T. olive oil                                               
  • 1/4 t. black pepper
  • 3 T. sesame juice
  • 3 T. warm water
  • 2 cloves garlic

Mix all the ingredients together. Serve with Pita bread or crackers.

Yummy Wraps- a great way to use those beans & hummus

(a mayo or butter substitute)

Wraps are a wonderful alternative to the typical sandwich.  Use any flavor tortilla and spread then add the center stuff.  A great way to get veggies in your kids and a quick meal!

Turkey: Pulled turkey or natural turkey slices. Provolone cheese, fresh spinach, sliced avocado, low fat cream cheese W/ cranberries and fresh tomato.

Veggie: Fresh spinach, carrots, olives, Provolone, tomatoes slices, radish sprouts, cucumber, veggie cream cheese.

Mexican: black beans, green onion, Spanish rice, salsa, guacamole, lettuce and low fat sour cream.

Oriental: Roasted veggies (cabbage, scallions, red peppers, bean sprouts, snow peas and slivered almonds w/ sesame oil.) Water chestnuts or jicama slices, rice and sweet and sour sauce.

After School: PB & J.  OR PB, honey & banana slices. OR Cinnamon, buttered, & raisins.  OR Refried beans and cheese.

Happy Husband: grilled chicken or steak, peppers, tomatoes, and onions with salsa or Italian salad dressing.

Treat: Fill with fruit in a warm tortilla and cream cheese.

Serve like a fruit pizza w/strawberry cream cheese and top with sliced bananas, kiwi, strawberries, etc.

Lettuce Wraps: Use a lettuce leaf to wrap veggies, canned salmon, chopped hard-boiled egg, or fill with stir-fry and Soy sauce.

BLACK BEAN BURGERS – Leslie Garner

Makes 5 servings

  • 1 (15 oz.) can black beans with cumin and chili spices, undrained (or add 1 tsp. chili
  • powder to plain black beans)
  • 1 (4.5 oz.) can chopped green chiles
  • 1 C. plain dried bread crumbs
  • 1 large egg, slightly beaten
  • 1 T. yellow cornmeal
  • 2 tsp. vegetable oil
  • 2 T. light mayonnaise

Burger buns

  • 1 1/4 C. shredded lettuce
  • 1/3 C. salsa

Slightly mash beans in a medium bowl with a potato masher. Add green chiles, breadcrumbs and egg. Mix until blended. Shape into 5 patties, each about 1/2 inch thick. Spread cornmeal on plate; turn patties in cornmeal to coat.

Heat oil in large skillet. Add patties and cook, turning once, about 10 minutes or until crisp and cooked through. Spread mayo on bottom of buns. Top with lettuce, bean patties, salsa and bun tops.

Black Bean Chili

  •  1 medium onion peeled and chopped
  •  2 tsp. pressed garlic
  •  2 tsp. olive oil
  •  3 16 oz. black beans
  •  1 14 1/2 oz. can crushed tomatoes
  •  1 1/2 tsp. cumin
  •  1 T.  chipotle chili puree
  •  (7 oz. can of chipotle chilies whirled in blender)
  •  1 T. rice vinegar
  •  salt

In pan over medium heat, cook onion and garlic in olive oil until limp. Add beans, tomatoes and their juice, cumin and 1/2 cup water. Bring to a boil, then reduce heat and simmer, stirring occasionally.  Stir in chipotle puree and rice vinegar. Add salt to taste.

Brazilian Rice and Beans-  Kathy Badger

In Brazil, rice and beans are staple foods.  They are eaten every day.  My son says they don’t consider that they have eaten until they have had their rice & beans.  You can cook the beans in the crock-pot with an onion and meat for the day, if you wish, but this is usually the way I prepare them.

  • 2-3 cans Black beans heated
  • Add: garlic powder & onion powder to taste. (About 1 tsp. each)

Cook Brown rice. About 3 cups– (It turns out best in a rice cooker)

In a frying pan put in 1 TBLS of olive oil in the bottom.

Add minced garlic, chopped onion (I used dehydrated ones)

I then add any or all of the following:

  • The cooked rice,
  • 1⁄2 – 1 can of Tomatoes and green chilies
  • Cilantro, Chives, Garlic powder, Onion powder, Limejuice, Taco Seasoning or chili blend spices.
  • I just add the spices a tsp at a time until it tastes good to me.
  • Mix or stack the rice and beans and serve. It’s extremely filling and good!  My family loves it.  Use fresh ingredients if you have them.  You can also stack with lettuce, tomatoes, a little cheese, and chopped cilantro. Sometime I serve with a flour tortilla or stack in a baked flour tortilla for a taco salad (My personal favorite)

 Bean and Lentil Rice Pilaf Ann McCuistion

  • 2 c water
  • 2 T dried minced onion
  • 2 T olive oil
  • 2 t beef bouillon
  • 2 c dry lentils, sorted and rinsed
  • 1 c cooked black beans OR (15-oz.) can
  • 2 c cooked kidney beans OR (15-oz.) can
  • 1 (15-oz.) can corn, drained
  • 1 c uncooked long grain rice
  • 1 c salsa
  • 1 t chili powder

In a saucepan combine first five ingredients and bring to a boil.  Reduce heat; cover and simmer 15 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat; cover and simmer 20-25 minutes longer until lentils and rice are tender.  Serves 6.

Bean and Vegetable Pie- April Widmer

  • 1 cup dried beans (i.e. kidney, black eye, lima etc.)
  • 1 pie crust
  • 1 large onion, finely chopped
  • 2 sticks celery
  • 1 large tomato, skinned, chopped or canned
  • 1 T. tomato puree
  • 1/2 teas. Basil and marjoram
  • 2 cloves garlic, crushed
  • 1 large carrot, graded
  • 1 T. soy sauce
  • 1 teas. Honey
  • Salt to taste
  • 2 cups rice (optional)
  • Fresh or dried jalapeño pepper to taste

Soak beans overnight and cook in the normal manner. Sauté onion, garlic and celery in a little water until soft. Add carrot, tomato and soy sauce. Cook for a few minutes then stir in remainder of ingredients and drained beans. Mix well. Roll out half of the pastry to line a pie tin. Place mixture in the prepared dish, and cover with remaining pastry. Bake at 350 for 40 minutes. Garnish with sun dried tomatoes, nuts and salad supreme!

Lily Simpson’s Bean Soup

Soup for 6

  • 1⁄2 onion (or 2 T. dehydrated)
  • 1⁄2 tsp. garlic, mashed
  • 1 T. oil
  • Sauté onion and garlic in oil.
  • Add:
  • 1/4 cup water
  • 2 cans refried beans or 2 cups black beans
  • (Put one cup of beans & barley into blender on chop)
  • ½ c cooked barley
  • ½ c cooked rice
  • 1 1/2 tsp. chicken bouillon paste

Stir with wire whisk
Add:

  • 1 ¼ c water or more until desired soup consistency
  • 1/2 cup salsa
  • 1/3 cup cilantro (add last)
  • 1 or 2 medium size tomatoes, peeled and chopped
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Simmer, Crush tortilla chips over soup. You may put a little shredded cheese on top of each serving of soup if desired.

Black Bean Chimichangas– Michelle Kendall

  • 2 cans of Black Beans (rinsed and drained)
  • 1 cup Salsa (instead of salsa )
  • 1 can of stewed tomatoes
  • 2 tsp. Chili powder
  • 1 tsp. Oregano

Optional-You can add corn to this mixture.

Mix beans and salsa in a saucepan. Cover and simmer 5 min. Uncover and simmer 5 more min., stirring and crushing beans against the side of pan.

Place spoonful of bean mixture on center of each tortilla. Optional-sprinkle with onion and cheese.  Fold opposite sides of tortillas on top twice forming square packets.  Place fold sides down on non-stick pan.  Cook over low heat 3-5 minutes on each side until heated through and tortilla is crispy.  Top with sour cream, salsa, lettuce or whatever you like.  Also great as a dip.

North Pole Soup – Lynne Butler 

  • 1 qt. canned tomatoes
  • 1⁄2 c. dried chopped or minced onions (or 2 fresh onions)
  • 1⁄2 – 1 tsp. dried minced garlic or 1⁄4 tsp. powder garlic (or 2 fresh cloves)
  • 3-5 tsp. dried basil
  • 1 c. dried carrots (or 4 fresh)
  • 10 c. chicken broth
  • 2 c. dried pasta (spirals, tubes, or bowties)
  • 2 c. cooked black beans, rinse first
  • 1-2 c. canned chicken or ham 

Cook the first 6 ingredients until carrots are done. Then add beans and meat and cook until hot. Add pasta and cook until done. Serve with Parmesan cheese. This can be done is a crock very easily. Just add the meat and beans about 1 hour before serving and the pasta about 30 min before serving.

Kathy Badger’s Version of Ezekiel Bread

Ezekiel 4:9

(Makes 2 loaves)

Before preparing bread, combine grains and beans in a large bucket in a 5 to 1 ratio, (5 parts wheat, 1 part of every other grain). Then grind into a fine flour. Use what you have, but these are recommended:

Hard Wheat, rye, barley, millet (I use a little less of this), lentils, soybeans, white beans, oat groats (the rolled oats won’t go through your grinder), brown rice, corn (a little less).  I think Triticale would be good too.

  • 3 Cups Warm Water
  • 1/3 cup Olive Oil
  • 1/3 cup Honey
  • 1 TBLS Yeast

Combine and let rest, covered, for 10 minutes.  (This gives the yeast a few minutes to activate). 

ADD:

  • 1 TBLS Salt
  • 4 cups Freshly ground Whole Wheat
  • 4 cups Ezekiel Flour
  • 4 TBLS Wheat Gluten

Combine all ingredients and mix in enough flour to “clean” the sides of the mixing bowl.  Then mix with dough hook for 8-10 minutes on medium speed.  Separate into 2 loaves and put in greased bread pans.  Let rise in warm place until desired height.  Bake @ 400 for 10 minutes and turn down to 350 for the remainder of the time, (until brown).  Cool in the pans 5 minutes, then onto a rack or towel until cooled.  Cut with serrated knife.

MEATLESS LENTIL CHILI- Leslie Garner

  • 5 cups water
  • 1 teaspoon salt
  • 1 lb. dry lentils

Cover and simmer for 30 minutes.  Do Not Drain!

Add:

  • 1 lb. can tomatoes, or tomato sauce or 2 cups water and 1 cup tomato powder
  • 1 pkg dry onion soup or 1 Tablespoon Shirley J. All Purpose Seasoning Mix
  • 1 ½ teaspoon chili powder
  • ½ teaspoon cumin

Simmer 30 minutes more.  Serve over rice, pasta, Fritos, or corn chips.

Chili Bean Fudge– Holly Kofford

  •  1 Cup soft cooked pinto beans, mashed
  • 3 level TBS cocoa
  • 2/3 Cup powdered milk
  • 1 TBS vanilla
  • 3/4 Cup margarine

 Beat together until smooth. Stir in 2 pounds powdered sugar until firm. 1 Cup chopped nuts or raisins may be added. Spread in buttered pan. Keep in refrigerator.

Bean Dip– Rama Cowley

  • 3 c. beans, puree or mashed
  • ½ tsp. onion powder
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ¾ tsp. salt
  • 1 ½ cups cheese

Mix well. Heat the dip up in the microwave or oven until desired temperature.

(350 degrees for about 15 minutes)

Peanut Butter Chocolate Chip Cookies – Janell Howard

  • 2 Tbsp. ground flaxseed
  • 6 Tbsp. water
  • ½ cup butter
  • ½ cup mashed/pureed beans
  • 1 cup peanut butter
  • 2 cups brown sugar
  • 2 ½ cups wheat flour
  • 1 tsp. Baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup chocolate chips

Preheat oven to 150 degrees. Mix well. Drop by tablespoon onto a cook sheet. Bake for 8 minutes. Do not over bake.

White Beans & Spinach– April Widmer (My favorite!)

  • 1 Bunch of Spinach
  • 2 tsp. Olive oil
  • 1 large garlic clove, (minced)
  • 2 c. white northern beans (cooked)
  • Pinch of pepper
  • ½ c. red bell Pepper (sliced in strips)

In a skillet wok, heat oil on med. To med. High, add all of the ingred., cover & cook until tender (about 2 minutes). Serve immediately. Braggs Amino’s & Veggie Sal to taste. Can also top with cottage cheese.

Café Rio Chicken Burritos- Morgan Widmer Dewey (The real McCoy!)

  • 2 ½ # Chicken, Pork or Beef
  • 1 pkg. Flour tortillas (burrito size)
  • 2 (15 oz.) cans mild green chili enchilada sauce (El Paso)
  • ½ c brown sugar
  • 1 (15 oz) can black beans, drained (or 2 c.)
  • 1 bunch cilantro, chopped
  • 1/3 lb. Monterey Jack Cheese

Garnishes: Tomatoes, Sour cream, Salsa, Guacamole, lettuce.

Preparation:

Cut meat into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in a bowl. In another bowl mix together ½ to ¾ c. green chili sauce and ½ c. brown sugar. Pour over meat and mix well.

Rice:

Prepare white rice per directions. Add chicken bullion cubes to water, or use chicken broth instead of water for extra flavor.

Beans:

Cook beans if not in a can and add salt and pepper to taste.

Tortillas:

Brown tortillas on a skillet with a little bit of Pam spray. Heat oven to 350 degrees. Spray 9×13 pan. Pour ½ c. green chili sauce into pan. Sprinkle each tortilla with cheese, then some rice., ½ T. Chopped cilantro, black beans, and then 1/3 c. meat mixture. Roll up each burrito and place into dish. Pour remaining green sauce over burritos and sprinkle with cheese. Put into the oven until burritos are heated through. (about 20 minutes). Garnish with desired toppings.

8 Bean Soup- April Widmer

  • 5 ¼ cup soaked and cooked any combination of 8 beans (including split peas and lentils)
  • Or
  • 3 (15) oz cans of any beans
  • 6 cups of water
  • ½ c dried diced carrots
  • ½ c dried minced onion
  • ¼ c dried celery
  • 1 8oz. can tomato sauce
  • 1 teas. Cumin
  • 1 teas. Salt
  • 2 teaspoons bottled lemon juice

In a pot combine all ingred. Except lemon juice; bring to a boil and simmer 30 min.

Stir in lemon juice and serve.

(From Food Storage in a Nutshell.)

Corn Salsa- Belinda Ensign

  • 1 can black beans, drained
  • 1 green pepper, chopped
  • 1 can corn
  • 4 green onions, chopped
  • ½ bunch cilantro, chopped
  • 5 Roma tomatoes chopped

Dressing:

  • ¼ cup cider vinegar
  • ¼ tsp. salt
  • 3 tsp. cumin
  • 1/8 tsp. pepper

Combine salsa and dressing in a separate bowls and then toss together.

Layered Bean Dip- April Widmer

Layer:

  • 1 can refried beans
  • Guacamole’
  • 1 c sour cream
  • ½ c mayo
  • 1 pkg. taco seasoning
  • Sliced olives
  • Shredded cheese
  • Diced tomatoes
  • Green onions
  • Green chilies
  • Mix together, spread on Guacamole’.

Black Bean and Corn Salad- April Widmer

  • 2 c. dried black beans, or 2 cans drained beans
  • 1/3 c. freshly squeezed limejuice
  • ½ c olive oil
  • 1 garlic clove, minced
  • 1 tsp. fine sea salt
  • 1/8 teas. Cayenne pepper
  • 1 ½ c frozen corn
  • 1 avocado, peeled, stone removed and cut into ½ in. pieces
  • 1 small red pepper, cut into ½ pieces
  • 6 green onions, finally chopped
  • 1 fresh hot chile pepper, seeded and minced (optional)
  • ½ c coarsely chopped fresh cilantro

Soak beans for 6-12 hours. Drain and rinse beans.

Put beans in pot. Cover with 1-inch water. Bring to simmer over med. Heat, reduce the heat, cover, and simmer until the beans are barely tender. 1 ½ to 2 hours. Thoroughly drain beans and let them cool.

Put the limejuice, olive oils, garlic, salt, cayenne, in a small jar. Cover with lid and shake until the ingredients are well mixed.

In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chili pepper and cilantro. Shake the lime dressing and pour it over the salad. Stir until well coated. Makes 4-5 main -course servings or 8 – 10 side-dish servings.

 (The Following recipes come from Leslie Hobb’s- bless her heart!)

 TACO SOUP

  • 1 pound lean ground beef- browned and drained or 1 can beef chunks-drained or 1 can chicken, drained.
  • 2- 15 ounce cans kidney beans with the juice
  • 1 can corn with the juice
  • 2 small cans tomato sauce
  • 1 can of Rotel Tomatoes
  • 2 Tablespoons or ½ package of taco seasoning

Brown the ground beef.  Put everything in a soup pot.  Simmer until all the flavors blend-about 40 minutes.

Top with any of the following:

  • Cheese
  • Corn chips
  • Sour cream
  • Sliced olives
  • Fresh diced tomatoes
  • Onions
  • Avocado

*Make it thicker and use as a taco salad topper.

BEAN SALAD

  • 2 cans green beans
  • 2 cans yellow wax beans
  • 2 cans kidney beans-
  • 1 can garbanzo beans
  • 1 small red onion

Drain and rinse canned beans.

Mix together:

  • ½ cup cooking oil
  • ¾ cup sugar
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2/3 cup apple cider vinegar

Mix with beans and chill overnight at least.  It gets better with age.

PEACHY PORK AND BEANS

  • 3 (15 oz) cans pork and beans
  • 8 oz peach jam
  • ¼ cup catsup
  • Water if needed

Add all the ingredients together and heat, adding water to desired consistency. 

 HOMEMADE SOUP MIX

  • 2 ½ cups (1 pound) dry lentils
  • 1 ½ cups (1 pound) dried split peas
  • 2 ½ cups (12 ounces) alphabet macaroni
  • 1 ¼ cups long grain rice (cannery)
  • 1 ½ cups dried carrots (cannery)
  • Mix 7 cups water and 1 cup soup mix.

Cook until all ingredients are tender, about 30 minutes.

ITALIAN LENTIL SALAD

  • 2 cups cooked lentils
  • 1 cup green beans-cooked
  • 1 small head of lettuce, rinsed and drained
  • 3 medium tomatoes, sliced thinly

Dressing:

  • 1 teaspoon dried basil
  • Few springs of mint (optional)
  • 2 Tablespoons safflower or corn oil
  • 1-2 Tablespoons white vinegar
  • Salt and pepper lightly to taste
  • 1 clove garlic, cut in half

Rub a salad bowl with cut garlic.  Line with lettuce leaves.  Arrange lentils and beans in the center, with sliced tomatoes as evenly as possible.  For a complete dinner salad, add 2 cooked potatoes cut in small cubes or a cup of cooked rice or bulgur.

MEATLESS LENTIL CHILI

  • 5 cups water
  • 1 teaspoon salt
  • 1 lb. dry lentils

Cover and simmer for 30 minutes.  Do Not Drain!

Add:

  • 1 lb. can tomatoes, or tomato sauce or 2 cups water and 1 cup tomato powder
  • 1 pkg dry onion soup or 1 Tablespoon Shirley J. All Purpose Seasoning Mix
  • 1 ½ teaspoon chili powder
  • ½ teaspoon cumin

Simmer 30 minutes more.  Serve over rice, pasta, Fritos, or corn chips.

Recipe from Leslie Garner

WHITE BEAN AND BOW TIE SALAD

  • 12 ounce cooked and drained bow tie or other medium pasta
  • 1 ¾ cups soaked and cooked dry white beans or 1 (15 oz) can white beans, drained
  • 1 (2 oz) can sliced olives, drained
  • 2/3 cup bottled Italian salad dressing
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 2 Tablespoons Parmesan cheese

Stir together pasta, beans and olives in a bowl.  Combine rest of ingredients except Parmesan cheese; pour over salad.

Serve sprinkled with Parmesan cheese.

Serves 4

Taken from Food Storage In A Nutshell

BEAN AND LENTIL RICE PILAF

  • 2 ¼ cups water
  • 2 Tablespoons minced onion
  • 2 Tablespoons beef bouillon
  • ¼ cup cooked black beans or ½ (15 oz) can
  • ¾ cup cooked kidney beans or ½ (15 oz) can
  • 1 (15 oz) corn, drained
  • 1 cup uncooked long grain rice
  • 1 cup salsa
  • 1 teaspoon chili powder

In a sauce pan combine first five ingredients and bring to a boil.  Reduce heat; cover and simmer 15 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat; cover and simmer 20-25 minutes longer until lentils and rice are tender.

Serves 6

PINTO BEAN FUDGE

  • 2/3 cup canned milk
  • 1 2/3 cups sugar
  • 1-½ cups diced marshmallows
  • 1 ½ cups chocolate chips
  • ½ cup chopped nuts
  • 1 cup cooked, strained, mashed beans
  • 1 teaspoon vanilla

Combine sugar and milk in heavy kettle.  Boil 8 minutes, stirring constantly.  Add remaining ingredients and stir until marshmallows dissolve.  Pour in buttered pan.  Cool and cut into squares. 

Sweet protein!

PINTO BEAN APPLE CAKE

  • 1/2 cup butter or margarine
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup warm water
  • 2 cups flour
  • 1 teaspoon each: baking soda, allspice and cinnamon
  • 1 cup mashed pinto beans
  • 1 cup sweetened applesauce
  • 1 cup raisins
  • 1 cup nuts
  • 1 teaspoon vanilla

Cream butter, sugar and eggs.  Add water and dry ingredients.  Stir in beans, applesauce, raisins, nuts and vanilla.  Bake in 2 greased loaf pans at 350 degrees F. for 40-50 minutes.

Freezes very well.

Peruvian Beans- Kathy Coe

  • 1 package beans
  • 1 Anaheim pepper
  • 1 Jalapeño pepper
  • 1 bunch of garlic
  • 1 red onion
  • Soup bones
  • Salt

Leave the peppers and garlic whole, dice the onion and place in slow cooker with beans, soup bones, salt, and water.  Cook all day.  If you need to add more water, make sure you boil the water before you add it so you do not get tough beans.  Before you serve them add fresh cut cilantro.

Bee Prepared Cook Book

This month is to purchase the cookbook “Bee Prepared”. Please bring by your $15.00, and or e-mail me your order before the 15th of July, so that everyone will have their book when we do our next cooking class on August 7th. All of the recipes that I will send you from our classes can be added under their chapter headings. All you’ll have to do from there is contribute yourself, print them off, and add them to your “Bee Prepared” cookbook. Wow! What a great idea! (I’m glad I thought of that!)

Beans, Beans the Magical Fruit!

Beans, Beans the magical fruit,

If prepared right, they won’t make you toot!

Come on Thursday to see how it’s done

Learning with friends is so much fun!

 

Hey there Sisters,

Now that we all have 100’s of pounds of beans, what in the world do we do with them? (By the way, they aren’t even a fruit..Dah!) My cute friend Peruvian friends Kathy and Maggie is going to teach us how to really cook those puppies. Obviously, they have a lot of  experience with several types of beans, and they’ll teach us about those too! We will use pressure cookers, crock pots and even a solar oven!

 

Come to the Widmer’s on Thursday at 10:00 am, and try the best beans- including bean desserts! Now this will be fun and tasty!

 

If you have a favorite bean recipe, please bring it to add to our tasting table. E-mail me the recipe before the class, so I can add it to our handout. For those of you who have the “Bee prepared” cookbook, gird up your loins, look under legumes, try something new and bring it on over!

 

See you Thursday,

April 🙂