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This blog comes to help us all deal with FS questions and to build up from a starting place & build a more complete and full FS & how to be more Self Reliant. Let us all get Prepared & ready for anything that may come our way. You never know when Mother Nature, Man Made Disaster or Money Problems may come and you would need your FS to get you through! I will talk about Emergency Preparedness also!

Food Storage, Emergency Preparedness, Other tips and Ideas. Let me help you get ready for what ever may come!

I started Food Storage over 15 years ago. I have taught many classes and been a speaker and helped many people over the years. This is a place where I can state things or address issues I want to cover.

Thursday, July 7, 2011

Yes we need to talk about beans

Beans... Beans... Beans... Yes we need to talk about beans. 

The suggested amount of Legumes to have in Food Storage for one year is 60 LBS per person. 
There are many types Legumes or dry beans here are a few to think about storing, Pinto,
Kidney, Pink, Red, Navy, Great Northern, Lima, Black Eye, Refried Beans, Lentils, and Split Pea.  How to store
Dried Beans: Dry Beans should be stores at room Temperature in covered containers. They will keep almost indefinitely.

DO NOT KEEP DRY BEANS IN THE REFRIGERATOR. If stored incorrectly, the beans may
absorb water and spoil before you have a chance to use them.  The plastic bags beans are packaged in are good for storage if they are air tight and can be kept pest and bug, rodent,
free. Once opened, the bag may be re closed with a twist tie.  For the longest storage life, keep beans in a glass or plastic container with a tight fitting lid.   Sorting: Sorting beans means picking over the beans before cooking them. Remove small rocks, pieces of dirt, beans with holes or cavities, badly misshapen or wrinkled beans and those greatly undersized or discolored.
Rinsing: Washing is not part of the packing process because water would re-hydrate the beans. Do not rinse beans until you are ready to soak or cook them. Even then you do not have to rinse beans if you are going to soak them. Any field dust will be removed and discarded with the soaking water.
If you cook beans without soaking, rinse them after sorting. Beans: Soaking and cooking beans before mixing them
with other recipe ingredients results in tender beans and can minimize final cooking time.
Over night soaking: For each pound of beans dissolve 2 teaspoons salt in 6 cups of water. Wash the beans and add them to the salted water, and soak them overnight. Quick Soaking: For each pound of beans bring 8 cups of water to boiling. Wash the beans add them to the boiling water and boil for 1 minute. Remove the
beans from the heat cover and soak for 1 hour. Cooking soaked beans: For each pound of beans dissolve 2 teaspoons salt in 6 cups of hot water, bring to a boil. Add the soaked beans, boil gently uncovered adding BOILING water if needed to keep the beans covered with water. Cook until the beans are tender. You can expect 6-7 cups of cooked beans per pound of dry beans.

Bean Arithmetic

A pound of beans measures about 2 cups.

Beans triple in volume when soaked and cooked.

A cup of dry beans yields 3 cups cooked.

A pound of dry beans yields 6 cups cooked.

Use 3 cups of water per cup of dry beans for soaking.

Simmer each pound of beans 2 hours after soaking.

A pound of dry beans makes about 9 servings of baked beans.

A pound of dry beans makes about 12 servings of bean soup.

A one-pound can of cooked beans measures about 2 cups.

Info from http://www.centralbean.com/cooking.html

Black Bean Patties
2 cups cooked black beans
1 cup cooked brown rice
1 cup cornmeal
1 cup soymilk
1 tablespoon cumin
   Cool the beans and rice, if you have just cooked them. Combine all the ingredients well. Add more cornmeal as needed to form a stiff dough.
Form into patties. Add corn oil to a frying pan and fry, or grill over charcoal.

 Cooking black beans:
Put 1 cup dry black beans in 3 cups water and store overnight (a quart canning jar works well for this). Bring to a boil in fresh water and simmer around 40 minutes.

 Cooking brown rice:
Put 1 cup brown rice in 2 1/2 cups water. Bring to a boil, then cover and simmer until water is gone, about 35 minutes. Let sit with cover on an additional 10 minutes.
 - From Black Bean Recipes http://www.interlog.com/~dmercer/recipes/black_be.htm

 Great Northern Burritos
2 cups cooked great northern beans
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1/4 cup slivered almonds
2 cups cooked Spanish style rice
1/2 tsp. dried basil
1/2 tsp. dried oregano
olive oil
salt and pepper
1 pkg. tortillas
Saute onion, garlic and bell pepper until softened. Stir in beans, basil and organo, almonds, salt and pepper. Over medium-high heat, warm tortillas one at a time, flipping once. Once tortilla is hot(working fairly quickly), spoon rice, then bean mixture into the center of the tortilla. Fold in the left and right sides, and roll burrito closed from the bottom to the top (that doesn't sound very clear, but I imagine you know the routine).
(Serves 6)  - From VegWeb  http://www.vegweb.com/cgi/recipebox.cgi?food/burritos/3796
Chili Beans (Crock Pot)
1 lb. ground beef
1 medium onion, chopped
1 C tomato sauce
1 T chicken broth powder
1 1/2 C dried kidney beans
5 C water
3 T chili powder
1 1/2 tsp. salt
1/2 tsp. minced garlic
1 tsp. sugar
1/2 tsp. Tabasco
Brown beef and onion in skillet. Place beef mixture and remaining ingredients in crockpot. Mix well. Cover. Cook on high 10-12 hours.
 - From Food Storage Recipes - Latter-day Saints

 Navy Bean Bundt Cake  
1-2 cups cooked navy beans
1 cup butter (softened)
1 cup sugar b cup brown sugar (firmly packed)
1 tbsp. vanilla
2 eggs
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. nutmeg
2 tsp. cinnamon
a cup evaporated milk
a cup water
1/2 cup chopped pecans or walnuts
1-2  cups flaked coconut
Puree beans in blender or mash with fork.  Set aside.  In large bowl combine butter, sugars and vanilla, beat until creamy.  At high speed, add eggs. Stir in beans.  In medium bowl, combine flour baking powder, baking soda, nutmeg and cinnamon.  Stir one half of dry ingredients until blended.  Add nuts and coconut, blend.  Pour into greased bundt pan.  Bake at 350 degrees for 50-55 minutes, pour into 13 x 9 x 2 greased pan and bake for 25-30 minutes.   - From "New Ideas for Cooking with Basic Food Storage" (LDS Cannery Cookbook)

German Bean Soup
1 c. beans (black or pinto)
1 c. finely diced potatoes
1/2 c. finely sliced or chopped onion
2 qts. Water
1 slice well buttered toast
1 c. diced salt pork or ham
1 c. finely diced celery
2 c. cream or evaporated milk
Cook beans in plenty of water. Run through sieve when tender, discard hulls. Add all other ingredients except cream and toast. Cook 4 – 5 hours. Just before serving add cream and garnish with toast triangles or croutons. - From “A Century of Mormon Cookery” by Hermine B. Horman & Connie Fairbanks

 Grandma Raven's Pinto Bean Pie
3 cups Pinto beans, cooked unseasoned and mashed fine
4 Eggs
1-1/2 cups Sugar
1/2 cup Milk
2 tbs. Butter
1/4 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Cinnamon
1/2 tsp. Allspice
Pecan halves
Mix all the ingredients well. Place in an unbaked pie shell, top with pecan halves, and bake in a moderate oven (350 degrees F) until done. - From http://www.texascooking.com/features/aug98ravenbeansrus.htm

Soy Meat
1 pound (545 grams) mashed soybeans
1 cup (137 grams) whole wheat flour
2 eggs or egg substitute
1 Tablespoon (18 grams) salt
1 teaspoon (1.5 grams) garlic
1 teaspoon (0.6 grams) oregano
1 teaspoon (0.6 grams) basil
Mix all ingredients together. Spoon into hot oil in fry pan. Cook on medium heat for a few hours, turning occasionally until brown and crusty. Use in place of ground meat.
 - From Essentials of Home Production and Storage http://www.nursehealer.com/FSEssentials.htm
Baked Beans (White Beans)
2 cups white beans 1 tsp. salt
1 onion chopped 1/8 lb. bacon diced
3/4 cup brown sugar 1/4 cup catsup
1 tsp. dry mustard 1 tbsp. soy sauce
1 cup reserved liquid
Cover beans with cold water and add salt.  Simmer until tender.  Keep liquid.  Add remaining ingredients.  Place in greased casserole or bean pot.  Top with 1/8 bacon strips.  Bake at 275 degrees for 6-8 hours.  - From "New Ideas for Cooking with Basic Food Storage" (LDS Cannery Cookbook) http://www.nursehealer.com/Cookbook.rtf

Chocolate Chip Oatmeal Cookies (Made with white beans)
1/2 cup cooked white beans
1 cup brown sugar
4 eggs
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chocolate chips
1 cup pecans (or walnuts) chopped
   Beat beans and sugar together.  Add eggs, vanilla.  In separate bowl sift together flour, baking soda, baking powder and salt.  Add flour moisture to bean/sugar mixture.  Stir until well blended.  Stir in chocolate chips, and nuts.  Cover and refrigerate dough for 1 hour.  Preheat oven to 350 degrees.  Drop by tablespoonfuls onto greased cookie sheet.  Bake 10-15 minutes depending on size of cookies.  Makes 4 dozen.
  - From "New Ideas for Cooking with Basic Food Storage" (LDS Cannery Cookbook) http://www.nursehealer.com/Cookbook.rtf

White Bean Gravy
2 c. hot water
2 t. chicken or vegetable bouillon
3-4 T. white bean flour
salt and/or pepper to taste
 Bring water and bouillon (or soup base) to a boil. Whisk bean flour into seasoned water. Stir until mixture thickens. Reduce heat and cook an additional 2 minutes.
From “Country Beans” by Rita Bingham http://www.naturalmeals.com/cb.html
Meatless Lentil Chili
5 Cups water
1 teaspoon salt
1 lb. dry lentils
Cover and simmer for 30 minutes. Do not drain.
Add: 1 lb. can tomatoes or tomato sauce (or 2 cups water and 1 cup tomato powder)
1 package dry onion soup
1 1/2 teaspoon chili powder
1/2 teaspoon cumin
 Simmer 30 minutes more. Serve over rice, pasta, or corn chips.
 - From Your Food Storage Recipes http://waltonfeed.com/grain/y-rec/ Recipe by Brendy

 Blackeye Pea Soup
4 cups chicken or beef bouillon
1 can (15 1/2 ounces) blackeye peas (or 2 cups cooked blackeye peas)
1 can (15 ounces) whole new potatoes, drained and diced
1/3 cup macaroni rings
Bacon flavored bits, to taste
Salt, to taste
Combine ingredients in a large saucepan. Bring to a boil. Cook until macaroni is tender. Serves 4 to 6. From "Pantry Cooking: Unlocking Your Pantry's Potential" by Cheryl F. Driggs Simply Prepared http://www.simplyprepared.com/

Ruth’s Bean Spread
In a large pan, in ½ c. water, saut√© a finely chopped onion, a green pepper, 3 ribs celery, and about ½ c. coarsely shredded carrots for about 10 minutes. Then add about 3 c. cooked beans (garbanzos, navy beans, or any leftover beans), some crushed garlic, 1 Tbs. Curry powder (maybe a pinch of hot pepper), and a slug of tamari. Also add about 1-1 ½ c. water or vegetable-cooking water. Mix well. Then put the pan into the oven and bake the spread until the liquid is absorbed (about 1 hour at 350 degrees F.) Cool. Then mash with a potato masher. Chill before using. Good sandwich material.
from "The Encyclopedia of Country Living: An Old Fashioned Recipe Book" by Carla Emery 

Indian Bean Bread
(Early Settlers)
4 c. corn meal               2 c. hot water
2 c. cooked beans       ½ tsp. Soda
   Put cornmeal in a bowl. Mix in drained beans. Make a hole in middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook about 45 minutes or till done.
-          from "Cookin’ with Home Storage" by Peggy Layton and Vicki Tate 
-           http://www.ut-biz.com/homestoragecookin/

Oil-Free Refried Beans
5 c. Pinto beans                   3-4 Tbs. Green and red salsa
2 Tbs. Onion powder          1 tsp. Garlic powder
1 Tbs. Sea Salt
   Soak the pinto beans for 12 hours, then sprout them in a sprout bag for 2 days maximum. Cook the beans on a low flame, approximately 40 – 60 minutes or until soft. Scoop off any foam that builds up during cooking. When soft, pour off half to 2/3 of the cooking water. Mash up the softened beans with a mashing tool or a food processor. Add the salsa sauce and spices. Traditionally, bean dips are used with corn chips, tostadas and burritos. As an alternative, serve this dip on the side with cooked quinoa (a grain) and salad.
from "Sproutman's Kitchen Garden Cookbook" by Steve Meyerowitz Michael Parman

Bean Chowder
¾ c. dry beans                 3 c. water
1 ½ tsp. Salt                     ¾ c. diced potatoes
½ c. chopped onions      1 ½ c. water mixed with 3/8 c. powdered milk
1 ½ tsp. Flour                   1 Tbs. Margarine
¾ c. bottled tomatoes     1/3 c. green bell pepper
   Soak the beans overnight. Add salt and boil (add 1 cup of water, if needed). Cover with a lid until almost done. About 1 hour. Add potato and onion. Cook 30 minutes more. Mix flour and margarine and stir into the beans. Add the tomatoes and green pepper. Cook over low heat about 10 more minutes until thickened. Stir in the milk and serve. (Serves 6). from “Cookin’ with Powdered Milk” by Peggy

U.S. Senate Bean Soup
1 lb. White beans
1 ham hock or ham bone w/meat
3 qts. Water
1 c. mashed potatoes
3 onions
1 small bunch celery, including tops
2 garlic cloves, finely chopped
½ c. chopped parsley
   Soak beans overnight, drain and put in soup pan with ham bone. Bring to boil and simmer for 2 hrs. Stir in potatoes and add onions, celery, garlic cloves and parsley. Simmer soup for 1 hr. longer until beans are thoroughly cooked. Remove ham bone, dice meat and return meat.  from “A Century of Mormon Cookery” by Hermine B. Horman & Connie Fairbanks
Mormon Baked Beans
2 c. small white beans
6 c. water
2 Tbs. Dehydrated onion
¼ c. oil
¼ c. brown sugar
3 Tbs. Honey
¼ tsp. Dry mustard
1 ½ tsp. Salt
1/8 tsp. Pepper
½ c. bacon or bacon bits (optional)
   Soak beans overnight. Simmer over low heat 1 – 2 hours until tender. Drain, reserving liquid. Add onions to beans and put into a 2 quart casserole dish. Stir together oil, sugar, honey, mustard, salt, pepper and 1 cup of reserved liquid. Pour over beans and stir gently. Add enough of remaining liquid to almost cover beans. Bake at 300 3 – 4 hours. Stir in bacon or bacon bits last 30 minutes.  from "Cookin' With Home Storage" by Peggy Layton and Vicki Tate

Boston Baked Beans
2 cups (1/2 L) navy beans, small white beans, or Great Northern beans
About 1 tsp. Salt
¼ pound (115 g) salt pork
2 teaspoons dry mustard
5 tablespoons dark-brown sugar
4 tablespoons molasses
   Wash the beans. Soak overnight  or use the short method (below). Add salt, stir and drain, reserving the liquid. Preheat the oven to 300 degrees F (150 degrees C). Cut off a third of the salt pork and place the piece on the bottom of a bean pot. Add the beans to the pot. Blend the mustard, brown sugar, and molasses with the reserved bean liquid and pour over the beans. Cut several gashes in the remaining piece of salt pork and place on top of the beans. Cover and bake for about 6 hours, adding water as needed. Uncover for the final hour of cooking so the pork will become brown and crisp. Taste and correct seasoning. (Serves eight)  from “The Fannie Farmer Cookbook” by Marion Cunningham

Short Method for Soaking Beans
Put 2 cups of beans in a pot, cover with 6 cups water, bring to a boil, and cook for 2 minutes; remove from the heat, cover the pot, and let stand for 1 hour before cooking.
- from “The Fannie Farmer Cookbook” by Marion Cunningham

Baked Bean Soup
3 cups (3/4 L) Baked Beans (recipe above)
1 onion, chopped
2 stalks celery, chopped
1 ½ c. (3 ½ dL) canned tomatoes
1 ½ tsp. Chili powder
Salt Freshly ground pepper
   Put the baked beans, onion, celery, tomatoes, and chili powder in a large pot with 6 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Mash and beat until smooth or puree in a blender or food processor. Reduce, adding salt and pepper to taste.(Yield: 8 cups) - from “The Fannie Farmer Cookbook” by Marion Cunningham

Navy Bean or Lima Bean Soup
Wash 2 c. beans and let stand in 4 qts. Water overnight or for 6 – 7 hours. Then add:
4 finely chopped onions
3 – 4 carrots, cut fine
4 bay leaves
2 Tbs. Salt
1 stalk celery
few sprigs of parsley
¼ tsp. Pepper
2 Tbs. Cider vinegar
   It is a good idea to cook a ham bone, beef bones, or soup meat, then cook altogether 2 ½ to 3 hours. Taste for salt before serving. Great on a cold day!
- from “A Century of Mormon Cookery” by Hermine B. Horman & Connie Fairbanks

Beans Cooked in the Ground (Pioneer Recipe)
Dig a hole about 18” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 – 2 pieces of bacon. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 – 8 hours.  from "Cookin' With Home Storage" by Peggy Layton and Vicki Tate

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