BEAN AND LEGUME RECIPES

I started a Relief Society interest group (Cooking) and we share recipes and
cooking techniques. One time we focused on beans. Here are information and recipes that we sampled.
- Amelia





FOR MORE INFORMATION ON BEANS

http://www.americanbean.com/HealthNutrition/Home.htm
http://www.usdrybeans.com/recipes/
The USDBC is a private trade association comprised of leaders in the bean industry with the common goal of promoting the U.S. edible bean trade, both in the United States and abroad, and educating U.S. consumers about the benefits of beans.


http://healthymeals.nal.usda.gov/nal_display/index.php?info_center=14&tax_level=2&tax_subject=527&level3_id=0&level4_id=0&level5_id=0&topic_id=2317&&placement_default=0
Department of Agriculture: Beans



RECIPES

APPLESAUCE BEAN COOKIES

½ cup shortening
1 cup sugar
1 cup beans (cooked)
½ cup applesauce
2 teaspoons soda
2 ¼ cups flour, sifted
1 egg
½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt
1 cup raisins
1 cup chopped nuts
1 cup rolled oats

Cream shortening, add sugar gradually and beat in egg. Add beans and applesauce, to which soda has been added. Sift spices and salt with flour, and add to first mixtures. Add raisins, nuts and oats. Drop from teaspoon on greased cookie sheet and bake at 375 degrees for 10 minutes.

BAKED BEANS

(Joan, my mother in law gave me this recipe. I cooked the navy beans from scratch the first time, not knowing she had used canned beans. She thought that was funny.)

2 (8oz) cans pork & beans
½ envelope onion soup mix
1 Tablespoon mustard
¾ Cup catsup
1 Tablespoon brown sugar or molasses

Mix ingredients and simmer 1 hour. May place in crock pot all day.

BEANS AND MEATBALL CASSEROLE


2 cups pinto beans
½ lb. bacon
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon ginger
½ cup honey
2 Tablespoon chopped onion

Wash beans, cook slowly until tender. Drain, but save liquid. Place half the bacon in rectangular casserole and add beans. Add dry mustard, salt, ginger, honey, and onion combined with 1 ½ cups bean liquid.


Meatballs:
½ cup hot milk
2 slices white bread
1 lb. ground beef
3 Tablespoons chili sauce
2 Tablespoons brown sugar
1 teaspoon salt
1 Tablespoon soy sauce
2 Tablespoons chopped onion
1 beaten egg

Pour ½ cup hot milk over slices of bread and mix thoroughly. Add ground beef, chili sauce, brown sugar, salt, soy sauce, onion, and egg. Shape into small meatballs and press into beans. Lay remaining bacon on top. Bake in 300 degree oven 1 ½ - 2 hours.

FRIJOLES ALA ELENITA (from the kitchen of Elenita Darling)
Country of origin: Mexico
Elenita Darling is my cousin that lives in Mexico City.


4 Cups pinto beans
1 or 2 Tablespoons Baking soda
1 onion
1 Tablespoon salt
1 lb. bacon
1 lb. chorizo sausage
1 8oz can tomato puree
1 bunch cilantro

Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add whole onion, salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Remove whole onion. While beans are cooking, fry bacon in pan. Drain grease and set bacon aside. Fry chorizo in pan and cut in pieces. Drain grease. Mix in bacon and cook in pan until it all combines. Drain grease. Add tomato puree. When tomato mixture changes color add diced cilantro. Up to this point, beans should still be soaking in its broth. Add the tomato mixture to the beans. Let boil and simmer. Stir well. Serve with tortillas.

I recently prepared these for a family gathering and used Furnari Sausage – oh my goodness! Really a delicious difference! They accept orders online and will ship to your home, so if you are not local, you may want to try it!
http://www.furnarisausage.com/



FRIJOLES CON CHORIZO FURNARI
Country of origin: Mexico

4 Cups pinto beans
1 or 2 Tablespoons Baking soda
1 onion
1 Tablespoon salt
1 lb. chorizo sausage (Furnari sausage recommended)

Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Place uncooked chorizo sausage in bottom of pot and pour soaked beans over them. Add whole onion, salt, and enough water to cover beans. Bring to a boil and simmer until soft, 1 or 2 hours. Remove whole onion.
Stir well. Serve with tortillas.

I recently prepared these for a family gathering and used Furnari Sausage – oh my goodness! Really a delicious difference! It is available in Redding at Leatherby's Ice cream Parlour and Holiday Market on Placer. They also accept orders online and will ship to your home, so if you are not local, you may want
to try it!
http://www.furnarisausage.com/



FRIJOLES REFRITOS (refried beans)
country of origin: Mexico



4 Cups pinto beans
1 or 2 Tablespoons Baking soda
1 onion
1 Tablespoon salt

Wash beans thoroughly by placing beans in a colander in the sink and running water over it while washing the beans by hand, rinsing through several times, making sure they are completely clean. Soak beans in tall stockpot overnight with baking soda.(It is said that the soda removes some of the gas.) Make sure water covers beans allowing them to still be covered with water after doubling in size during soaking process. In the morning, drain into colander and rinse thoroughly. Pour beans into pot. Add chopped onion, salt, and cover with water. Bring to a boil and simmer until soft, 1 or 2 hours. Traditionally, beans are mashed and fried in lard, but I don't fry them. Using a slotted metal spoon to move beans into a medium hot saucepan, a few spoonfuls at a time, mash with the slotted spoon and add bean broth so the beans do not dry out. Continue until all beans are added. Use the broth to get the right consistency. You may not use all the broth, but save the broth for re-heating any leftover beans.

HAMBURGER MINESTRONE
(Inexpensive and quick dinner. Could also cook the kidney beans yourself and save even more.)



1 lb hamburger
1 onion, diced
1/8 tsp marjoram
½ tsp garlic powder
½ tsp basil
½ tsp oregano
8 oz tomato sauce
2 bullion cubes (dissolved in 1 cup water)
1 can kidney beans (drained)
1 (16 oz) can green beans (don’t drain)
1 cup small pasta shells

Cook hamburger, drain fat. Add all ingredients except pasta. Add pasta 15 minutes before serving. Before adding pasta may keep in crock pot all day. Serve with Parmesan cheese and garlic bread.

LEIGH'S BEAN ICE CUBES

From the kitchen of Leigh Shahan Wing, (Robyn's sister) Little Rock AR
(shared by Robyn Spears)

Scoop 1 cup of cooked beans with 1 cup water from pot and add to blender. Grind 3 times in blender, then liquefy. Pour into muffin tins. Fill the tins. Freeze 12 – 24 hours. Allow to thaw 5 minutes on counter before removing from tins. Store in freezer bags. When ready to serve, place pellets in microwave-safe bowl and cook and stir until heated through. Serve as refried beans.



MAPLE NUT PINTO BEAN CAKE

½ cup shortening
2 cups sugar
2 eggs
1 cup mashed cooked pinto beans
3 cups flour
½ teaspoon soda
4 teaspoon baking powder
½ cup milk
½ cup coconut
½ cup chopped nuts
1 teaspoon maple extract

To creamed shortening, add sugar, eggs and beans. Beat 2 minutes. In separate bowl, sift together flour soda, and baking powder. Add alternately to creamed mixture with milk. Mix until smooth. Fold in coconut, nuts, and maple extract. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 45 minutes. Cool. Slice thinly and serve as you would fruit cake or banana bread.




MEG'S BRAZILLIAN BLACK BEANS AND SAUSAGE

From the kitchen of Meghann Shahan Nebeker, (Robyn's Sister) Spokane, WA
(shared by Robyn Spears)

1 lb. black beans (dry)
1 Hillshire Farms Beef Smoked Sausage, sliced
(note: turkey substitute is healthier and equally delicious)
1 Tablespoon olive oil
4 garlic cloves, minced
2 onions, finely chopped
2 celery stalks, finely chopped
7 cups beef stock or 7 cubes bouillon
4 Tablespoons fresh parsley, coarsely chopped
1 ½ teaspoon dried oregano
1 teaspoon ground cumin
2 bay leaves
2 teaspoons salt
3 cups uncooked rice, cooked for 20 full minutes

Garnish:
Sour cream
Fresh cilantro or chives, chopped
Limes, quartered
Tomatoes, diced
Cucumber, chopped.

Rinse beans. Soak beans overnight (a LONG time.) Drain and rinse. Sauté onions and celery in olive oil. Add garlic and half of the sausage and cook until onions are translucent. Add onion mix to beans. Add to beans: beef stock, water as needed, parsley, oregano, cumin, and bay leaves. Bring to a boil. Add half of
the salt remembering in the salt content in the stock and the sausage. Simmer gently boiling until tender 2 ½ - 3 hours, stir occasionally to avoid scorching the pans. Add water to keep beans covered. Allow sit on low in crock pot to melt flavors. Add the rest of the salt and pepper as needed. Smash with potato masher before serving.

MOM'S PINTO BEANS
From the kitchen of Susan Westover Shahan, (Robyn's mom) Riverton, Utah
(shared by Robyn Spears)



4 cups dry pinto beans
1 teaspoon baking soda
1 Tablespoon kosher salt
2 bacon slices
1 –2 cans diced green chilies
1 garlic clove, minced
1 teaspoon pepper
½ jalapeño, minced

Rinse 4 cups of beans thoroughly. Place in big pot and cover with water 2 – 3 inches above (a lot). Sprinkle with baking soda. Soak 6 – 24 hours OR bring to boil and allow to sit 1 hour. Drain water and replace with fresh. Bring to a boil Add whole bacon, diced green chilies, garlic, salt and pepper, and jalapeño. After boiling, bring down to a simmer and continue replenishing with water. Cover and stir every 45 minutes. Cook 3 – 5 hours until tender. Long and slow is the key.




NIPPY PINTO BEAN BREAD

1 package dry yeast (1 cake)
½ cup warm water
1 cup whipped pinto beans plus 6 Tablespoons of juice heated to lukewarm
2 Tablespoons sugar
1 Tablespoons instant minced onion
1 Tablespoon butter
1 teaspoon salt
½ teaspoon soda
1 egg
2 ¼ - 2 ½ cups flour

Soften yeast in water, combine in mixing bowl with beans, sugar, onion, butter, salt, soda, and egg. Add flour to form stiff dough, beating well after each addition. Cover; let rise in warm place until light and doubled in size (about 50 minutes). Stir down dough, turn into well-greased 8-inch round (1 ½ – 2 quart) casserole. Let rise until light (about 30 min). Bake at 350 degrees for 30 or 50 minutes.





PINTO BEAN COMBINATION SALAD

1 family-sized package lemon or lime Jello
3 Tablespoons vinegar
½ teaspoon salt
2 dashes Accent
1 Tablespoon onion, minced
2 cups cooked, tender, but firm pinto beans (salted as desired)
½ cup chopped green sweet pepper
½ cup chopped pimento
medium tomato, peeled, sliced

Garnish: lettuce leaves, stuffed olives, salad dressing, paprika, and additional pinto beans.

Directions: Prepare jello as directed on package, using vinegar as part of liquid and adding salt and accent. Set aside to cool. Place a small piece of pimento in the center of individual molds or several pieces in the bottom of a lard mold. Add pinto beans to cover bottom. Sprinkle chopped green peppers and minced onion over beans. Add remaining beans. Top with tomato slices. Pour cooled jello mixture over ingredients until tomato slice is covered. Chill until firm. Unmold onto lettuce leaves and add garnishes. This is a very pretty addition to any meal and could be used as the main dish for a light lunch.



PINTO BEAN COOKIES
¾ cup shortening
2 cups brown sugar
2 eggs
¼ cup salad dressing
½ teaspoon salt
1 teaspoon soda
1 teaspoon vanilla
1 Tablespoon peanut butter
¾ cup cooked mashed pinto beans
3 – 4 cups flour

Cream shortening, sugar, and eggs. Add salad dressing, salt, vanilla, peanut butter, and beans. Add soda and enough flour to make a dough stiff enough to handle. Chill until ready to use. Roll out, cut, and decorate as desired. Bake at 350 degrees for 15 minutes. Can decorate with frosting after cooled.



PINTO FIESTA CAKE

2 cups cooked pinto beans, mashed
2 cups diced raw apples
1 cup sugar
¼ cup butter
1 egg, beaten
1 cup flour
1 teaspoon soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon cloves
½ teaspoon allspice
2 teaspoons vanilla
1 cup raisins
½ cup chopped nuts

Cream sugar and butter, add beaten egg. Add mashed beans. Sift all dry ingredients together and add sugar mixture. Add apples, raisins, chopped nuts and vanilla. Pour into well-greased 10-inch tube pan and bake in 375 degree oven for 45 minutes. Glaze and decorate with maraschino cherry halves and walnut halves.



QUICK PINTO BEAN FUDGE

(shared by Patrice Ringger)

Mash together to the consistency of mashed potatoes:
1 cup soft cooked pinto beans
¼ - ½ cup milk
1 Tablespoon vanilla

Melt:
6 oz unsweetened chocolate
6 Tablespoons butter

Pour the hot chocolate mixture into the beans. Stir until slightly thickened. Work in 2 lbs. powdered sugar. Knead with hands, spread into slightly buttered pan. Refrigerate. Makes 3 ½ lbs. This fudge can be appropriately decorated. Nuts or raisins can be added. It will stay moist in the refrigerator for a long time, if you can keep the family away from it!

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RED BEANS SOUTH LOUISANA STYLE
(from the Cane River Cuisine, Louisiana’s Finest Recipes cookbook)
Nicole shared this dish with us every time we visited her in Pineville. It was our “Welcome-to-Arizona-from-Adam-ondi-Ahman” dinner when we came home from our mission.

1.5 lbs. dry red kidney beans
1 ham bone or ham hocks
2 medium onions, chopped
½ cup chopped bell pepper
2 or 3 bay leaves
3 cloves garlic, minced
½ teaspoon cumin
½ teaspoon red pepper
½ teaspoon Tabasco
1.5 lb. smoked sausage, sliced
1 teaspoon liquid smoke

Soak beans overnight. Cover beans with 2 to 3 inches of water. Add ham bone, onions, bell pepper, bay leaves, garlic, cumin, red pepper, and Tabasco. Cook slowly about 3 to 4 hours. Add salt after beans are tender. The beans will make a thick gravy. About 20 minutes before the beans are through cooking, add sliced sausage. Serves 8. Serve with rice and hot French bread. – Mrs. Julius E. Aaron.

TANGY PINTO BEAN SANDWICH SPREAD



1 chopped hard-boiled egg
1 cup cooked pinto beans
1 dill pickle
1 small onion
2 Tablespoons mustard
2 Tablespoons catsup
salt and pepper to taste



Mash beans with fork. Add onion and pickle that have been minced. Add mustard, catsup, salt and pepper. Mix well.





WHOLE WHEAT PINTO BEAN BREAD



2 ½ cups lukewarm water
1 package dry yeast
3 Tablespoons honey
3 Tablespoons corn oil
2 ½ teaspoons salt
1 cup thoroughly mashed or liquified cooked pinto beans
¾ cup mashed potatoes
3 cups unbleached white flour
4 cups whole wheat flour

Soften yeast in 2 ½ cups warm, not hot, water, then add honey and 1 cup white and 2 cups whole wheat flour. Mix. Cover. Set in a warm place until light and spongy. Beat in remaining ingredients with wooden spoon except 1 cup white flour. Turn out on floured board and knead in last cup of white flour. Continue
to knead for seven minutes. Set aside to double in bulk. Shape into amount of each loaf desired. Set on board and cover with towel. Leave 10 minutes. Grease pans, then shape into loaves and place in pan. Cover and let rise until bread does not spring back when pressed with finger. Place in preheated oven and bake at 400 degrees for 10 minutes. Then reduce heat. Bake at 350 degrees until nicely brown. (about 40 minutes).