Bean Recipes and Pictures!!

Here are a couple of pictures I took of the taste test night! We even had strawberry lemonade with dehydrated strawberries, ordered from the last emergency essentials order! You couldn't even tell the difference! They were yummy! There are so many things you can make with beans, but here are the things we had made for the taste test night!!

(The first bowl is the white bean flour and the other bowl is just mashed potatoes from potato flakes to put the gravy on, which is in the middle.)

WHITE BEAN GRAVY

Made by Crystal Petersen

2 cups hot water

2 teaspoons chicken bouillon or 2 bouillon cubes

4 Tablespoons White Bean Flour*

Salt and Pepper

I made bean flour by pouring my white beans into my wondermill grinder on a fine/flour setting, just like I would do for wheat to make flour.

Boil water, whisk bean flour into water. Stir until it thickens and then reduce the heat and cook an additional 2 minutes.

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WHITE CHILI

Recipe from Rachel Turner

1 med. onion, finely chopped
2 teaspoons ground cumin
1/2 tsp. cilantro
1/2 tsp. oregano
1 (4oz.)can chopped green chilies, drained (beware that some canned chilies are spicy)
3 tablespoon olive oil
2 (15.8oz)cans of Great Northern white beans
1 (14 1/2 oz.) can chicken broth
1 1/2 cups cubed or chopped cooked chicken breast

In large skillet, cook onion in oil for 4 minutes or until transparent. Saute chicken until cooked. Add chilies, and cumin; cook and stir for 2 minutes. Add beans and chicken broth bring to a boil. cook until hot.

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LENTIL COOKIES

Made by Rebecca Moser

1c Whole wheat flour

1c White flour

1tsp Baking powder

1/2tsp Cinnamon

1/2tsp Allspice

1c Sugar

3/4c Butter

1 Egg

2tsp Vanilla

1c Lentil Puree*

1c Oats

1/2c Craisins

1/2c Coconut

1/2c White chocolate chips

*Prepare dry lentils as directed on bag. Puree prepared lentils in a blender. (1/2c dry lentils=1c pureed lentils.)

Directions: Preheat oven to 375F. Cream sugar & Butter. Add egg, vanilla an lentil puree. Combine flour, baking powder and spices in separate bowl. Then add to creamed mixture. Stir in remaining ingredients. Scoop cookies onto baking sheet. Bake about 15 minutes.

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LENTIL SOUP

Made by Rachel Turner

1 med. onion, diced

3 carrots, diced

1 stock celery, sliced

6 cups water

2 cups (16oz) dried lentils

1/2 cup diced ham

1/2 teaspoon garlic powder

1 chicken bouillon cube

1/4 teaspoon dried thyme

1 bay leaf

1 can (14.5oz) diced tomatoes

Directions: Combine ingredients. Heat to boiling and cover and simmer for about 1 hour.

(This recipe can be made with all items from food storage if you have dehydrated carrots, celery, and onion...which carrots and onions are available at the cannery)

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BEAN PIE

Made by Carrie Wells

1 heaping cup of pureed Pinto Beans*

½ C. sugar

1 C. brown sugar

½ cup butter

2 eggs, beaten

Unbaked pie shell

*1 ½ cup cooked beans equals about 1 cup mashed.

Blend sugars, eggs and butter until creamy. Add pinto beans and blend well.

Pour into 9” unbaked pie shell.

Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean. Note: This pie tastes like Pecan Pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream. Nutritional analysis per serving: 427 Cal.; 5.74 g protein; 20.5 g fat (42% cal. from fat); 57.25 g carb.; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium

It was the same recipe as the one Tara Hart made for the emergency fair, except she omitted the pecans and the beans were almost pureed...but they were both fantastic!!

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BEAN DIP

Made by Carrie Wells

Recipe coming Soon