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COUNTRY BEAN RECIPES

HOW TO PAR BOIL THE BEANS

Soak overnigh or par boil by adding the beans to the boiling water. Boil 2 mnutes and remove from the heat and let stand for 1 hour. Add salt if you need it, in the last 10-15 minutes. Add a tablespoon of butter or oil to the cooking beans to prevent  the foam from forming. I keep cooked beans in the refrigerator or the freezer if you want to save for another meal.

For directions for canning beans click on Mary's Homestead Free Guide to Home Canning. When you get to the link, go down and click on the one you want. There is the directions of how to can dry beans, fresh lima beans , and snap and italian beans.  I can beans from the garden as well as the beans I buy in the store.

Click on:  http://www.maryshomestead.com/id93.html


 


 






 



THIS IS ONE  OF MY FAVORITE RECIPES 

PINTO  BEAN BURRITOS ( JERRIE & JOHN'S FAVORITES)

HERE IS A RECIPE TO GO WITH THE FOLLOWING BURRITO.

SALSA VERDE ( GREEN SAUCE )

2 3/4 C. WARM WATER, 4 T. FINE WHITE BEAN FLOUR, 4 t. FINE CORN FLOUR OR MASA HARINA, 1 SMALL SPRINKLE OF  GARLIC POWDER, 1/4 t.  CUMIN, DASH WHITE PEPPER, 2  1/2 t.  CHICKEN OR VEGETABLE SOUP BASE, 2-3 T CHOPPED GREEN CHILES,

whisk dry ingredients into warm water. Add green chiles. Cook 2 minutes over medium-high heat, stirring. Reduce heat to medium-low, cover and cook an additional 5 minutes to blend flavors. Makes 2 1/2 Cups.

RECIPE FOR  PINTO BEAN BURITTOS

6 flour tortillas, 2  1/2 C. refried beans made with black bean flour,  1/2  C. or Salsa Verde ,  /2 C. chopped fresh  onions (white or green), 2 C.  cottage cheese (opt.)

Spread each tortilla with 1/3 C. cooked refried bean mix. Top with remainng ingredients and sauce, Roll and place in covered baking dish. Microwave 2-3 minutes, or bake at 350  15 minutes.


To freeze, make a double or triple batch and wrap filled tortillas in foil or plastic wrap. Thaw, then bake as directed above. (Great for after school snacks !)




 


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RECIPE FOR COOKED BEANS

I WOULD USE:

2 cups beans, 6 cups beans

Cook until tender about 3-4 hours. I always have to watch them this way that they do not burn. I cook them slowly and keep stirring them.

Besure to par boil the beans or prepare over night as the directions say above.

BAKED BEANS

1 cup tomatoes,  8 ounce of tomato sauce, 1 onion , sliced, 1 clove garlic, 1/4 cup of molasses, 1/2 cup oil or bacon drippings. 1 cup ketchup, salt and  pepper to taste

Cover and simmer slowly or bake in a oven at 300-325 degrees F. for 5-6 hours. You may need to add more water during cooking.

You may add a ham bone to the above if you have it for flavor.

BEANS & RICE

2 cups brown or white rice, cooked, 2 cups beans, cooked , 1/4  cup butter,  1/8 tsp garlic salt, 1/8 tsp onion salst , salt & pepper to taste.

Combine all the ingredients , & serve hot.  If you combine beans and rice you have a complete protein.

You can also serve beans and add a grain such as whole wheat bread , or  a pasta, with your meal and this is another complete protein.

You can also grind the dry beans and peas and make soups, patties, and all kind of baked goods like muffins. Any grinder or a grain mill will work to grind beans.

TUSCAN BEANS

My Family heritage is from  northern Italy. This is a recipe for simmered dried beans seasoned with fresh sage, garlic and olive oil. We grow the sage all year. In the summer outside and in the winter under lights. Herbs are very fresh growing inside in the winter.

Soak 1 pound of pinto or black beans, ( about 2 cups),  and drain the beans. Put in a large pot and add  12 fresh sage leaves ( or if you do not have the fresh  sage, use whole dried sage leaves), 2 cloves garlic, halved,  1 tablespoon extra-virgin olive oil.
Add water to cover the beans  by 3 inches. Bring to a simmer, cover & simmer gently until tender about one hour.  Drain & season to taste  with salt and ground black pepper. Serve with grated Parmesan Cheese and some grated chives on top.