Navy Bean Soup

Okay, this is my last bean post. But, I couldn't neglect this one. It's a perfect Sunday meal.

On Saturday night soak 1 pkg of navy beans or 2 cups from your food storage white beans.
On Sunday morning drain the water. Add new water (about 6 C.) and boil for about 45 min. while you're getting ready for church. Then pour them into the crock pot with some cut up carrots, celery, cubed ham, onions (or about 1/3 C. from your food storage). Add some salt, pepper, garlic powder, Greek seasoning and a TBS. of salsa for good measure. (Or just use whatever seasonings you like best.) Set on high and when you get home from church this will be ready and wonderful.
I have seriously picky eaters and when we have this everyone eats and asks for more. It makes us all very happy. This makes a pretty big batch, but don't worry, it doesn't take long to eat it all.

Lentil Brownies

These actually turn out more like Texas Sheet Cake. It's not health food, but if you're gonna eat 'em anyway, might as well be getting the nutrients of the beans in.

1/2 C. butter
1 C. sugar
2 tsp. vanilla
3 eggs
1 1/4 C. lentils cooked and pureed
1 C. flour
2-3 T. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 C. pecans
optional--1 C. mini marshmallows (I add these if I have some that are getting old)

Blend butter, sugar, and vanilla. Add eggs and lentil puree. Mix well.
In a separate bowl combine flour, cocoa, baking powder and salt. Gradually blend into egg mixture. Lastly, add the pecans and marshmallows.
Pour into a greased 8" or 9" square pan and bake at 350 for 30-35 min.

Frosting

1/4 C. butter
1/8 C. cocoa
1/8 C milk (add 1 T. if needed)
2 C. powdered sugar
1/2 tsp. vanilla

Combine cocoa, butter, and milk in a saucepan. Bring to a boil. Add powdered sugar and vanilla and beat with electric mixer until smooth.

Pinto Bean Bread

This bread turns out so moist with a great texture. Low-fat, high protein bread.

2 C. lukewarm milk (soymilk or powdered milk work great)
2 pkgs. yeast
2 C. pureed beans (pinto, white, black-eyed peas, whatever)
2 T. sugar
2 tsp. salt
2 T. shortening, melted
5-6 C. flour

Combine the milk, beans, sugar, salt, shortening, and 1 T. of the flour

Stir in the yeast and wait for it to bubble.
If it has not bubbled in 5 min, get new yeast.

Stir in 5-6 C. flour to make a kneadable dough.
Knead 5-10 minutes, until satiny.

Place in a greased bowl, turning to grease dough.
Cover loosely with a clean, damp cloth and let rise till double.

Punch down; let rise again. (You can leave out this step, but the bread will be more dense. I don't recommend it.)

Punch down; shape into 2 loaves.

Place in greased loaf pans.

Bake at 350 for 30-40 minutes, or until golden brown on top.

Frito Lay Bean Dip

This is my favorite thing to do with cannery refried beans. It's great.

15 oz. can of refried beans OR make 1 1/2 - 2 C. refried beans from your food storage
4 jalepeno slices
1 T. jalepeno brine
1/2 tsp. salt (I usually omit this. I don't think it needs it.)
1/2 tsp. sugar
1/4 tsp. onion powder
1/4 tsp. paprika
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper

Puree ingredients on high until smooth. Cover and chill for at least an hour before serving. . . (if you can wait that long. I never do.)

Black-eyed Pea Cornbread

1 C. cornmeal
1/2 C. flour
1 tsp. salt
2 eggs
1/2 C. vegetable or corn oil (I use way less than this-- usually about 1/4 C. -I've never missed the extra)
1 C. buttermilk (or powdered milk from your food storage)
1 med. onion, chopped (or reconstituted from your food storage. I just throw about 1/3 C. into the mixture and add about 1/2 C. water
2 jalepeno peppers, chopped (If you like it spicier, add one more)
3/4 C. drained corn
1 lb (or so) browned sausage, or leftover taco meat
1/2 lb. grated cheddar cheese (I use less than this. I just throw a handful in.)
1 C. cooked black-eyed peas

Add ingredients in the order listed. Mix a bit as you go. Cook in 9x9" greased pan at 350 for 45 min. or until golden browned on top.

Bean Salsa

1 15 oz. can black-eyed peas (or about 1 1/2 C. cooked from dry)
1 15 oz can black beans, drained and rinsed (or about 1 1/2 C. cooked from dry)
1 15 oz can whole kernel corn, drained
1/2 C. chopped onion (or reconstituted from your food storage)
1/2 C. chopped green bell pepper
1 4 oz. can diced jalepeno peppers
1 14.5 oz. can diced tomatoes, drained (or freshly diced)
1 C. Italian-style salad dressing (I never use this much. The sample I brought had about 1/2 C.)
1/2 tsp. garlic salt.

Combine all ingredients. Add fresh cilantro if desired.

I use this as much more than just a chip dip. I put it on salads as THE dressing. I put it on scrambled eggs, or serve with cornbread as a side. (Cornbread recipe to follow)