Katherine's Black Bean Chili Meal in a Jar

Layer in a quart jar in this order:

½ cup Thrive freeze dried ground beef

½ cup Thrive freeze dried sausage

¼ cup Thrive dehydrated mixed bell peppers

¼ cup dehydrated onion

2 Tbsp. tomato powder

1 tsp. chili powder

½ tsp. garlic

½ tsp. Chef’s Choice

½ tsp. cumin

½ cup Thrive freeze dried corn

1 cup Thrive Instant Black Beans

½ cup Thrive freeze dried diced tomatoes

Add contents of jar to 8 cup of rapidly boiling water. Stir well. Simmer 15-20 minutes

Goes good with Yummy Cornbread!

Food Storage Checklist #14 (Beans)

To do:

• Try making cream of chicken soup using beans.
• Try some more bean recipes.
• Update your 3-month supply list.

To purchase:

• 5 lbs of lima beans or some other white beans.
• 5 lbs of soy beans.
• 2 qts of mayo
• a few extra sticks of deodorant.
• something from your 3-month supply list.

The Benefits of Beans

Low Calorie Food
When added to boiling water, bean flours thicken in only 1 minute and can become a pefect white sauce base for lots of recipes. By replacing bean flour in cream and soup recipes you lower the calories dramatically because you take out the butter.

Great Protein
Beans are an excellent source of protein, forming a complete protein when combined with rice, corn, and many other foods. Getting protein this way can help you avoid some of the fatty meat proteins.

High in Fiber
One cup of beans provide the same amount of fiber as 3 standard doses of Metamucil. Not only do they give you the fiber, they are much more pleasant to eat and can be prepared with endless variety of tastes.

Low in Fat
Nearly all beans contain only 2-3% fat! You can even add oils to some recipes without going above even the 10% fat level recommended by Doctors.


Lower Cholesterol
Did you know that beans can help lower your cholesterol level? Not only do they contain NO cholesterol, they actually help the body get rid of what is considered bad cholesterol.

Beans Do's and Don'ts

Bean Do’s
• Lightly rinse packaged dry beans; sort through them and remove any pebbles, seed pods, leaves or twigs.
• Soak your beans! It reduces cooking time by about one half, and saves vitamins, minerals and proteins which can be lost during prolonged heating — exceptions are lentils, split peas and black-eyed peas which may be cooked from their dry state.
• Soak beans in plenty of water. Use a 3:1 or 4:1 ratio of water to beans.
• Place presoaked beans in a pot and cover with fresh, cold water. Bring to a boil, reduce heat, partially cover and simmer them for the indicated length of time until they are soft and tender.
• Store dry beans in the refrigerator.

Bean Don’ts
• Add baking soda to hasten soaking or cooking time as it will decrease the nutritional content of the beans.
• Add salt or any product high in calcium, magnesium or acid to the soaking or cooking water or beans will not soften (products with these elements should be added to cooking water or any recipe calling for partially cooked beans only after beans have reached desired tenderness).
• Use microwave to cook dry beans - microwaving is fine for reheating beans that are already cooked, but dry beans need to be simmered slowly in lots of water to soften, tenderize and rehydrate properly.

*Info From FoodStorageMadeEasy

Feijoada (black beans)

Bring to a boil, then reduce to low, simmering the following for about 2 hours.

4 cups cooked black beans
2-3 cans ham
3 1/2 cups water
2 tsp. beef bouillon
2-3 Tbsp. dry minced onion
2 Tbsp. dry garlic slices
a few shakes of parsley
a few shakes of bay leaves

Serve over rice, with shredded romaine lettuce, chopped green onion and tomato slices.

Chocolate Chip Pumpkin Bread

3 cups sugar
1 cup vegetable oil (or white bean puree)
4 eggs
16 oz pumpkin
3 1/2 cups wheat flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves--allspice & ginger
1/2 cup water
1 cup chopped walnuts
1 cup chocolate chips

Mix all wet ingredients; add dry. Fold in walnuts and chocolate chips.

Bake at 350* for 60-70 minutes, until toothpick comes out clean. Makes 2 loaves.

Whole Wheat White Bean Hamburger Buns

4 c. hot water
1/3 c. powdered milk
3 T. yeast
1/4 c. sugar
1/2 cube butter, very soft or slightly melted

Mix all ingredients together in a large mixing bowl until combined. Let sit for 10 minutes or until yeast begins to grow and become foamy.

Once the yeast is frothy, then add the following ingredients, adding the flour one cup at a time as the dough kneads together.

1 c. pureed white beans
1 c. white bean flour
9 1/2 c. whole wheat flour
1 T. salt

Add enough flour to the dough that it begins to pull away from the sides of your bowl, but is still soft. You want the dough to be a soft and smooth texture. Mix the dough for 7 minutes and then let it sit for 30 minutes, or until the dough has doubled in size. I usually cover and put on the stovetop with the oven turned to 2o0* to speed it up.

Once the dough has risen, place it on the counter with a little flour or oil to prevent sticking. Divide the dough into 24 equal balls. They should be about the size of a tennis ball. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet that has been sprayed with cooking spray.

After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. You may want to oil your hand first. Set rolls aside until they double in size, about 20 minutes. Preheat the oven to 400*. Bake for 10-15 minutes in the preheated oven.

Modified recipe from Deals to Meals.

Baked Beans

6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
2 Jalapeno Peppers, diced (seeding is optional)
5 1/2 cups cooked beans (2 cups uncooked)
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 – 1 Tbsp. mustard

Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.

In a large mixing bowl combine beans, brown sugar, ketchup and mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)

Place in a 350° oven and bake for 1 hour.

Katherine's Chili

2 lb. sausage (Hot)
1 lb. hamburger
1 large onion
2 cans green chilies
1-2 green peppers, diced
3 cans black beans, drained (about 1 cup dry beans)
7 cans kidney beans, drained (about 2 1/3 cup dry beans)
8 cans stewed tomatoes
3 T. chili powder
1 T. cumin
2 T. garlic
¼ c. sugar
2 T. salt (or more, if needed)
2 t. pepper
2 T. Montreal Steak Seasoning
1-2 c. wheat berries

Brown sausage, hamburger and onions until tender. Add diced green pepper, green chilies and spices and sauté for a few minutes. Add canned beans and tomatoes and simmer for 30-45 minutes. This batch makes a HUGE pot and works great as a freezer meal.

*Goes great with Yummy Corn Bread!

Condensed Soup Recipe

*Never eat bean flour that isn't fully cooked. Some uncooked beans (such as lima beans and kidney beans) have toxins in them. Unless you are adding this to something else and cooking it more, you must boil for 10 minutes to remove the toxins.

http://missvickie.com/howto/beans/beantoxins.htm



This is a great way to reduce calories. Compare 60 calories to 210 from a can.

Grind: 4 Tbsp. of any white bean (lima, navy, etc) to make 5 Tbsp. bean flour.

Combine: 5 Tbsp. bean flour, 1 3/4 cup water, and 4 tsp. chicken bouillon in a sauce pan.

Cook: On stove top at medium heat until thick (whisk frequently). The soup should cook in 3 minutes. (This may be longer if your grinder makes a very course flour).

Use this with cooked veggies and/or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans. (This replaces a can plus the water or milk in recipes).

Beef Burrito Skillet

1 lb. ground beef
1 pkg. taco seasoning mix
1 can kidney beans
1 cup salsa
1 cup water
8 flour tortillas, cut into bite size pieces
1 cup cheese
1/3 cup sour cream
1/3 cup chopped green onions

Brown meat in large skillet on medium-high; drain.

Add taco seasoning, beans, salsa, and water; Bring to a boil. Reduce heat to medium-low; simmer 5 min.

Stir in tortillas; top with cheese. Cover, let stand for 5 min. or until cheese is melted. Top with sour cream and onions.

Split Pea Soup

8-9 cups water
2 cups split peas
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced
3 celery stalks, diced
1-2 tsp. salt
½ tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place peas, water, onion, potatoes, carrots, celery, salt, pepper, marjoram, and thyme in a large heavy pan. Bring to a boil; cover and reduce heat to low; simmer 1-2 hours or until peas are tender. Add 1 cup diced ham if desired.

Goes great with Yummy Cornbread.

Spicy Black Beans

Spicy Black Beans

1 cup black beans
3 cups water
2 cloves garlic; minced
1 tbsp oil
1 tsp. salt
1 tsp cumin

Wash beans; place in 2-quart saucepan with water. Bring to a boil, reduce heat and simmer about 1 hour, until almost tender. Add garlic, oil, salt and cumin; add a few drops of red pepper sauce if desired. Bring to a boil, reduce heat and simmer for about 30 minutes, or until beans are tender and liquid is thick. Serve over rice.

Chili a la Julie

4 cups dry beans
1 lb ground beef
1 onion, chopped
2 cans diced tomatoes
1 tbsp. chili powder
2 tsp. cumin
1 tsp. marjoram
2 tbsp. sugar
2-3 tsp. salt
Small can V-8

Soak beans in 16 cups water overnight. Simmer in 12 cups water. (Quick soak: Heat beans to boiling; boil 2 minutes; remove from heat; cover and let stand 1 hour; bring to a boil, reduce heat and simmer until tender, 2-3 hours).

In large pan brown ground beef and onion; drain fat. Add tomatoes, water, chili powder, cumin, marjoram, sugar, and salt. Cover and simmer until flavors blend, about 45 min.

Marie's Mexican Pinto Beans

Soak a 1lb. bag of dry pinto beans overnight in 16 cups of water. Drain water.

In a crock pot, cook on high for about 5 hours in 14 cups of water.

Drain the water. Add 2 cups of fresh water. Add cooked bacon, ½ bunch of chopped cilantro, 4 cups of salsa, 1 1/2 cups of rice

Cook for another hour or so.

Fiesta Wheat and Bean Salad

Got this recipe from www.idareyoutoeatit.com

FIESTA WHEAT AND BEAN SALAD

Fresh Ingredients
1 orange or red pepper, diced
1 green pepper, diced
1 small red onion, diced
1 bunch fresh cilantro, leaves chopped
1 small jalapeno pepper, cored and diced
juice of 1 lime

Storage Ingredients
3 c. cooked wheat berries
1 can corn, drained (16 oz.)
1 can black beans, drained (15 oz.)
2 tsp. chili powder
2 tsp. ground cumin
1/4 c. cider vinegar
1 T. sugar
1/2 c. vegetable oil
1 tsp. salt

Combine all ingredients in a bowl and toss well. Chill for at least 1 hour before serving.

Chicken Enchiladas

Sauce:
1 10-oz can cream of chicken soup
1 soup can milk
1 tbsp dry minced onion
1 tsp cumin
1/2 tsp salt
1 4-oz can diced green chiles

Filling
10-12 corn or flower tortillas
2-3 cups diced cooked chicken
1 can white beans (I like black)
1 cup shredded cheese

In medium saucepan combine soup, milk, onion, cumin, salt, and green chiles. Heat sauce to a simmer but do not boil. Pour 1 cup sauce into 9x13-inch baking dish. Gently mix chicken, beans and 1/2 cup sauce in medium bowl. Dip each tortilla into remaining sauce and drain slightly. Place about 1/3 cup chicken filling on each. Roll tortilla around filling and place seam side down in baking dish. Spread remaining sauce evenly over enchiladas. Cover and bake at 375 for 18-20 minutes or until hot and bubbly. Sprinkle with cheese and serve.

White Chili

from Katie

Saute:
4 chicken breasts cubed (you can also use canned chicken)
1 med. Onion chopped
1 ½ t. garlic powder

Mix together in large pan:
2 small cans green chilies
3 cans white beans (or any kind will do)
1 t. salt
½ t. pepper
1 t. ground cumin
1 t. dried oregano
¼ t. cayenne pepper
2-3 cups chicken broth or 3 tsp of bouillon and 3 cups of water
Simmer for 30 minutes
Add 1 c. sour cream and ½ cup  cream

Taco Soup

1 lb. ground beef, cooked
1-2 cups wheat berries
2 cans kidney beans
1 can black beans
1 med. chopped onion
1 can stewed tomatoes
2 pkg. taco seasoning mix
1(48 oz) can tomato juice (or 1 cup THRIVE tomato powder & 6 cups of water)
1 can corn

add a tsp. of Cayenne pepper to give it a kick.

Mix & cook together. Top with grated cheese, sour cream & tortilla chips.