Beans

Basic Beans - Pressure canning Pinto Beans

This is a short blog about how easy it is to put up Pinto Beans or any dried bean for later use. The basic recipe comes from the Ball Canning book.You can use this recipe to process dried Kidney, Navy, Black eye peas and Peruano beans which come from Mexico.

Here is the process:

• 5 lbs of dried beans will yield 7 quarts of beans

Yield:  3 1/4 lbs of dried beans makes 9 pints

 

1.   To rehydrate beans, you can:

• soak the beans overnight    OR
• put dried beans in a large saucepan. Add water to cover beans by 2 inches.  Bring beans to a boil, boil 2 minutes.  Remove from heat and let stand covered for 1 hour. Drain. 

2.   Cover beans with fresh cold water by two inches in a large dutch oven. (Because the beans have plumped up you may need a bigger pan.)

3.   Bring beans to a low boil for 30 minutes, stirring frequently. (Hard boil tends to split beans.)

4.  Pack beans using a slotted spoon into the hot pint jars filling about 3/4 of the way. Add 1/2 teaspoon kosher salt to each jar (optional). 

5.   Ladle hot cooking liquid over beans removing air bubbles and add enough to fill to 1 inch headspace. Clean rims, add lids and rings. Process pints in pressure canner at 10 lbs of pressure for a weighted gauge canner and 11 lbs for a dial gauge for 65 minutes, quarts for 75 minutes.

SOURCE:  Canning Homemade

16 Bean Soup

• 2 – 16 oz packets of bean soup
• 4 medium onions, chopped
• 1 ½ stalk celery, chopped
• 4 cloves garlic, diced
• 2 bay leaves
• 6 large carrots diced
• 2 - 6oz can diced green chilies
• 2 – 8oz can diced tomatoes
• 4 cups of ham
• 1 large ham bone
• 3 T. of Kosher salt
• 3 T. of pepper
• 14 cups of water

Process the beans first. This is the short cut method. Rinse the packets of beans in a colander. Pick out any rocks or bad beans and toss.  Combine beans with 6 cups of water and cook till only boiling. Turn off heat and let beans soak in cooking water for two hours.

Cook and Serve: In a large stock pot combine all prepped ingredients and 15 cups of water. Drain beans of their cooking liquid and add beans to stock pot. Continue to cook soup for 2 ½ hours never getting to a boil, so as to not split the beans. Remove ham bone.  Serve hot.

For canning:  Cook soup for 1¾ hours also not boiling the mix and prepare jars, lids and rings.  Remove ham bone and ladle soup into 8-10 pint size jars leaving 1 inch of headspace. Remove air, clean rims, place on lids and rings and pressure can at 10 pounds for 60 minutes. If you are going to use quart size jars process for 75 minutes in pressure canner.

After canning the expansion of the beans will make the soup thick. When serving the soup add either chicken stock or water to thin.

SOURCE:  Canning Homemade

Quinoa Chili (and dip)

1/2 cup onions
1 bell pepper
1 T olive oil
3/4 cup quinoa
1 1/2 cup water

Place olive oil, onions and bell pepper in a large pot and cook until semi-tender. Add quinoa and water, then bring to a boil. Turn the heat down and simmer for 10-15 minutes or until water is mostly soaked up.

2 cans chili beans in chili sauce, do not drain
1 can sliced olives, drained
1 can corn, drained
1 can diced tomatoes, do not drain
1 can tomato paste plus one can water
1 t cumin
2 t chili powder
1 t garlic powder
1 T dried onions
1/2 t pepper
1 T sugar

Place the rest of the ingredients into the pot and stir well. Cook on low-medium heat for 20-30 minutes. Serve with chips and cheese.

This can be warmed up and served as a dip for chips the following day.

Throw It In a Pot Soup

1 can black beans
1 can kidney beans
1 can chili beans in chili sauce (do not drain)
1 can green chili's (small size)
1 can rotel tomatoes (do not drain)
1 can corn or 1 1/2 cups frozen corn
1 can chicken broth
2 cans chicken or 1 pint bottled chicken
2 T chopped fresh cilantro
2 t cumin
1 T chili powder
1 T garlic salt
water to fill pot

Cook in crock pot all day on low (7-8 hours)

Refried Bean Soup

1 can (28 oz) crushed tomatoes
1/2 cup chopped onion
1/2 teaspoon minced garlic
1 can (31 oz) refried beans
1 can (14 1/2 oz) chicken broth
1 tablespoon minced fresh cilantro or dried if necessary
tortilla chips, optional, for topping

In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes.

Found in "Taste of Home: Simple and Delicious Cookbook"

Southwestern Potpie (work in progress)

cooked chopped chicken
black beans
diced chilies
garlic salt
paprika
chili powder
cumin
1/4 cup water (optional) corn?

Mix together well.

Bake biscuits (at least a dozen).

Top biscuits with mixture and add cheese and taco sauce.

Taco Soup

1 pound ground beef
1 onion, chopped
3 cans (15 1/2 ounces each) chili beans in chili sauce, undrained
1 can diced tomatoes, undrained
1 can corn, drained
1 can (8 ounces) tomato sauce
1 package (1 1/4 ounces) taco seasoning mix
2 cups water
1 1/2 cups shredded cheese

Brown beef with onions and drain fat. Add all remaining ingredients, except cheese. Simmer on medium-low for 5-10 minutes, stirring occasionally.

Serve topped with cheese.

Chicken Summer Salad

1 can chunk chicken (12.5 oz)
1 can corn
1 can kidney beans, rinsed and drained
3/4 cup bell pepper, chopped
3/4 cup Miracle Whip
1/2 cup shredded cheddar cheese (optional)

Mix all ingredients together. Serve as sandwiches (tastes really good on sun dried tomato bread).

Cowboy Casserole

1 lb ground beef
1 can (26 or 28 oz) baked beans
1/2 cup barbecue sauce
2 cups Bisquick
2/3 cup milk
1 tablespoon butter or margarine, softened
1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.

Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture.

Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

Baked Potato with Chili

1 potato per person
1 can chili (Staggs Country Brand)
grated cheese
chopped tomatoes
sliced olives
chopped onions
butter
salt
pepper
season salt

Bake potato until done inside. Ususally 1 hour in 400 degree oven or hit the baked potato button on the microwave, one hit for every potato. Top with toppings.

Tacos

1 large chuck roast (fat is good)
1 can stewed tomatoes
garlic salt
paprika

flour tortillas

Place roast in a roasting pan and dump the tomatoes with the juice on top and around the meat. Sprinkle desired amount of garlic salt and paprika on top of the meat.

Cover with foil. Bake at 325, checking at 3 hours. If the meat falls apart when a fork is stabbed in it, it's done. The meat has to shred! If the meat does not shred, stick it back in the oven until it does.

After removing the fat and shredding the meat, heat a flat pan with a bit of vegetable oil on it. Place meat inside of tortilla and fold in half, fry for a bit on each side. Continue until meat or tortillas are gone, or you have enough.

Toppings:
refried beans
lettuce
sliced olives
tomatoes
shredded cheese
salsa or taco sauce
onions
guacamole
sour cream

Stuffed Bell Peppers

4 bell peppers (with core removed)
2-3 cups cooked rice
1 can chili beans in chili sauce
1 can diced tomatoes
3 T chopped garlic
1/2 cup shredded cheese

Mix together rice and beans. Stuff bell pepper with mixture. In 3 quart baking dish, spread out tomatoes and mix garlic in. Place each stuffed pepper on top of tomato mixture. Bake at 350 for an hour. When dishing up, place a spoonful of tomato mixture on top of bell pepper. Top with cheese.

This can also be made in the crock pot, cooking for 3-4 hours on high.

Pork & Bean Casserole

1 large can Pork and Beans or 2 small cans
1 pound ground beef
1/2 cup diced onion
grated cheese

Heat oven to 375. Brown beef and onion. In casserole dish place in layers: half of meat, half of beans and cheese, then the other half the meat, beans and cheese. Bake for 20 minutes.

Chili

3/4 to 1 pound hamburger meat (optional)
2 t. garlic salt
2 t. paprika
1 T. chili powder
1 t. cumin
1 onion - chopped
1 green pepper - chopped
1 can diced tomatoes
1 can Rotel tomatoes
1 can corn - drained
1 can sliced black olives - drained
1 can kidney beans - drained and rinsed
1 can black beans - drained and rinsed
1 can pinto beans - drained and rinsed
1 can tomato paste
chips
shredded cheese

Brown hamburger meat with spices. Add onion and green pepper and cook until softened. Add the rest of the ingredients, except chips and cheese. Cook for 15-20 minutes. Dish up into individual bowls and top with crushed chips and cheese.

If you prefer not to use meat, use 1 T. of vegetable oil to cook the onion and peppers in. Add the spices in when cooking the onion and peppers.