kappydell Posted March 8, 2022 Share Posted March 8, 2022 (edited) CHILI BEANS BIG BATCH Makes 16 cups 1 c chopped onions (21 cents) 1 pint canned tomatoes (88 cents) 6 TB chili powder(50 cents) 2 lb beans (pinto or red types) ($1.94) 2 TB salt (1 cent) 7 1/2 c boiling water 1/4 tsp pepper (1 cent) Wash beans and soak overnight in cold water, or quick soak if you want them faster. Drain soak water. Mix remaining ingredients into beans. If canning, boil 5 min, then pack beans hot in jars within 2 inches of top of jar. Fill with hot sauce liquid up to 1/2 inch of top of jar, cap and process at 10 lb pressure for 60 min both pints & quarts. If making in crockpot, cook soaked beans until tender in plain water. Drain, then return beans to crock pot with remaining ingredients and cook to blend flavors nicely; 4 hr on high or 8 hr on low. Total recipe $3.55; 1 cup = 22 cents If cooking on stovetop, presoak beans, then rinse. Simmer in fresh water to cover until tender. Drain, return beans to cook pot with remaining ingredients & simmer 20-30 min to blend flavors, stirring to keep from sticking. Why buy them when you can make them? These wont stay on shelves very long they are just too darn handy. Prices are from about 6 years ago so dont expect them to be as cheap anymore. WHITE CHILI 10 cups 4 skinless, boneless chicken breasts 2 med onions chopped 1 garlic cloves, minced 1 TB veg oil 2 cans (14 1/2 oz ea) fat free chicken broth 2 c cooked great northern or cannellini beans, mashed 2 cans chopped green chilies 1 tsp ground cumin 3/4 tsp dry oregano 1/2 tsp oregano 1/2 tsp pepper 1/8 tsp cloves 1/8 tsp ground red pepper Optional toppings: sour cream, chopped fresh cilantro Cut chicken bite sized. Put in heavy kettle or Dutch oven and sauté along with onion and garlic in the veg. oil, over med high heat. Cook for 10 min until chicken is cooked. Stir in broth, beans, chilies and spices. Bring to a boil, the cover, lower heat and simmer 30 min longer. Serve with sour cream & cilantro garnish. SOUTH OF THE BORDER PIZZA (8 servings) 1 package (8 ½ oz) corn muffin mix (97 cents) 1 16-oz can or 2 cups refried beans (70 cents) ¾ c shredded cheddar cheese (87 cents) ¾ c shredded Monterey Jack cheese (90 cents) 1 cup tomato sauce ($1.00) 3 TB chopped green pepper (20 cents) 3 TB sliced green onions (10 cents) 2 TB salsa (20 cents) 1 tomato, chopped (50 cents) ½ avocado, peeled and sliced (60 cents) Preheat oven to 400. Make corn bread according to package directions, reducing milk to ¼ cup. Spread batter evenly in a 14-inch pizza pan that has been sprayed with cooking spray. Bake 20 min, remove from oven and reduce oven to 350 degrees. Spread refried beans over cornbread. Sprinkle with half the cheese. Combine tomato sauce, green pepper, onions and salsa. Spoon over refried beans. Sprinkle with remaining cheese. Bake 15 min or until cheese melts. Garnish with avocado slices and chopped tomatoes before serving. Total recipe cost: $6.00. Per serving 75 cents. SWEET BAKED BEANS Nutrition Note: This recipe makes 16 servings. Each serving has 150 calories, 1 g fat, 7 g protein, 28 g carbohydrates, 3 g fiber, 37 mg calcium, 52 mcg folate, 296 mg potassium, and 291 mg sodium. Ingredients: 1 pound (2 cups) dry pinto beans ¾ cup dark brown sugar 1 teaspoon salt ½ teaspoon dry mustard 10 cups cold water ¾ cup ketchup ½ pound cooked, smoked ham pieces ¾ teaspoon Worcestershire sauce 1 cup chopped white onion ½ cup cold water ½ cup real maple syrup Method: 1. In a 4-quart kettle, add salt to 10 cups water and heat to boiling. 2. Sort dry beans into a strainer and rinse with cold water. 3. Add beans to water and boil for 10 minutes. 4. Pour beans and water into a crockpot and cook overnight on low, or 1 to 2 hours on high, until beans are tender. 5. Drain beans and return to crockpot. 6. Add remaining ingredients, stir and simmer 5 to 8 hours. Add more water, if needed, to keep beans moist. Edited March 8, 2022 by kappydell 2 5 Quote Link to comment
euphrasyne Posted March 8, 2022 Share Posted March 8, 2022 I was just trying to decide how to use some beans yesterday. 1 Quote Link to comment
snapshotmiki Posted March 9, 2022 Share Posted March 9, 2022 I have 3 pounds of great northern beans soaking now. We love beans! 3 Quote Link to comment
Littlesister Posted March 9, 2022 Share Posted March 9, 2022 I have a lot of dried beans that I have packed for long term. I want to start canning some. We have always liked beans. Kappy, I am going to try your recipes and can some of those. They sound good. 1 Quote Link to comment
kappydell Posted March 9, 2022 Share Posted March 9, 2022 The chili beans always disappear on me...they are just so handy to pop open a pint and eat as a side dish...especially with eggs in the morning. YUM. 3 Quote Link to comment
Rundgrenfan Posted March 17, 2022 Share Posted March 17, 2022 I’m a bean lover but we recently figured out they have been causing my husband’s GI issues (we did a whole FODMAP elimination routine when he was told he has diverticulosis).☹️ It’s not too much trouble to make my own beans and add or enjoy them separately. But I am disappointed because they are such an easy protein source to store! 1 2 Quote Link to comment
Ambergris Posted March 31, 2022 Share Posted March 31, 2022 (edited) Looked at a few of these, mostly red beans, on Amazon just now. Birch & Meadow has a one-gallon bucket for about .28 per ounce Goya has a six-pack of four-pound bags for .07 per ounce (Goya normally has VERY fresh beans from Central America.) Iberia has four-pound bags at .10 per ounce Palouse (grown in USA) has five pound bags ranging from .20 to .31 per ounce Food To Live has twenty-pound bags at .17 per ounce AIVA has four-pound bags for .23 per ounce Torino Michigan (USA) has fifty or 100 pound bags at .15 per ounce Clear Creek (Palouse) grown in Idaho has sproutable lentils in a twenty-five pound bag for .15 per ounce edit and Camelia has a twenty five pound bag (75 dollars) of lady cream peas All of these are either with free shipping or Amazon Prime shipping--none of that cheap product with high shipping trickery. You would want to go to the product's store to get what best suits your needs. Edited March 31, 2022 by Ambergris 2 2 Quote Link to comment
Ambergris Posted March 31, 2022 Share Posted March 31, 2022 Nineteen cents an ounce is right at three dollars a pound. 1 1 Quote Link to comment
euphrasyne Posted April 1, 2022 Share Posted April 1, 2022 Here I can usually get beans for about $1 to $2 a pound at the grocery. The Indian grocery has them cheaper, and also the more expensive types for less than elsewhere. I highly recommend taking a look at your local ethnic stores. They are also usually family owned small business. 3 Quote Link to comment
Ambergris Posted April 1, 2022 Share Posted April 1, 2022 They are way cheaper at the Indian grocery. This is just what there is if you need to have them shipped in. 3 Quote Link to comment
Justmelome Posted April 4, 2022 Share Posted April 4, 2022 My father served pinto beans a lot when I was a child and I swore I would never eat them again when I moved out but here I am46 and I crave them at least twice a week and when my kids come home from college they ask for them too. I like mine served over cornbread with onions and pepper rings . My kids also love black bean soup 3 cans of black beans one can Rotel masked up , it’s quick and easy . 4 Quote Link to comment
Mother Posted April 4, 2022 Share Posted April 4, 2022 Justmelome, we tend towards canned beans because they are less work. We, too, use beans, onions, and peppers over cornbread and/or rice but thanks for the black bean and Rotel idea. Recently all beans have gone up in price. I believe it might be the year to go back to growing our own. Being unable to tend our large container garden area we have lots of idle containers. They are easy to grow, only taking attention to good soil for a good yield; don’’t take constant tending like many plants; and store easily. 😀 3 Quote Link to comment
Ambergris Posted April 5, 2022 Share Posted April 5, 2022 I love beans with cornbread. Around here, everyone eats beans with rice. That's a terrible thing to do to beans, and to rice. Remember you can cook beans and then dehydrate them for quick - cook beans. 2 Quote Link to comment
Mother Posted April 5, 2022 Share Posted April 5, 2022 1 hour ago, Ambergris said: That's a terrible thing to do to beans, and to rice. 😂🤣 Thanks for the reminder about cooking and then dehydrating beans. I haven’t done that in years. Now I’m wondering about dehydrating canned beans. They are more expensive than cooking from scratch but we just got an excellent buy on canned black beans. Will I lose a lot of nutrients? 2 Quote Link to comment
Ambergris Posted April 6, 2022 Share Posted April 6, 2022 Certain gas-producing carbohydrates will be lost, especially if you rinse off the aquafaba (can liquid). Dried precooked beans are noticeably quieter to digest than cooked-from-dry. I think it's black beans that are only kind of beans with a significant load of Vitamin A, and they have a higher load of Potassium than any other bean I can think of. As far as I know, neither of these will be significantly impacted by drying and rehydrating the canned beans. 1 1 Quote Link to comment
Mother Posted April 6, 2022 Share Posted April 6, 2022 Thanks, Ambergris. I think I will try it. 1 Quote Link to comment
Andrea Posted May 26 Share Posted May 26 The garden is starting to produce so time to find creative ways to eat our veggies and our beans. We've been eating Vegetarian Burritos for the past few days. I haven't used a recipe, I just sort of throw what I have in the pan! LOL Bean and Veggie Burritos Saute sliced onions and garlic in a pan, using water to deglaze the veggies. As they approach "doneness", stir in a rinsed & drained can of black beans, bell pepper slices, chopped yellow/green summer squash, a handful of spinach (and whatever else you've got to toss in. Corn would be nice), season with a packet of taco seasoning or make your own (granulated onion, garlic, cumin, chili powder, etc) and a few splashes of hot sauce. Remove from heat before bell peppers get soft. Wrap veggies & beans in a burrito shell with some rice and cheese. Top with fresh avocado and drizzle with taco sauce (choose your own heat level). I've even put leftover diced potatoes in. And of course, feel free to start the whole process out by browning and seasoning your favorite meat and saute your veggies in the meat drippings! I usually make a vat of filling then roll and wrap individual burritos and toss them in the freezer for "fast" food. 4 Quote Link to comment
Ambergris Posted May 28 Share Posted May 28 Do you like mashing some of the beans with a fork? My sons liked them better with about half the beans mashed. 2 Quote Link to comment
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