Pinto Bean Pie

BEAT until creamy:
½ cup sugar
1 cup brown sugar, packed
2 eggs, beaten
½ cup butter, softened

ADD:
1 heaping cup pinto beans, cooked and mashed

BLEND well.
POUR into:
1 unbaked 9” pie shell

BAKE:
375 degrees for 20 minutes

REDUCE heat to 350 degrees and bake an additional 25 minutes or until done.
SERVE with:
whipped cream or ice cream

Chocolate Chip Cookies

(Made with white beans)
BEAT:
½ cup cooked white beans
1 cup brown sugar

ADD:
4 eggs
1 tsp. vanilla

SIFT together:
2 ¼ cups wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt

ADD flour mix to bean mix.
BLEND well.

STIR in:
2 cups chocolate chips
1 cup pecans (or walnuts) chopped

COVER and refrigerate dough for 1 hour.

PREHEAT oven to 350°F.
DROP by tablespoonfuls onto greased cookie sheet.
BAKE: 10-15 minutes
YIELD: 4 dozen

Beans Done Overnight

SOAK 1 cup of beans of choice over night.
DRAIN water from the beans the next day.

COMBINE in sauce pan:
7 cups of water
soaked beans

COOK for 5 hrs or until beans are very soft and can be mashed.
MASH beans with potato masher and put aside.

FRY in a separate pan:
3 slices of bacon, cut into small slices
DRAIN some of the bacon oil, but leave some in fry pan to be used to fry other ingredients.

FRY with bacon for 10 minutes:
¼ of rope sausage (Hillshire Farm Beef Smoked Italian sausage), cut into thin slices
2 slices of the onion, diced
1/2 of a green or red bell pepper,diced
1 garlic piece, minced
1 Jalapeno, diced (optional, for beans with a bite, add more than one)

MIX fried ingredients with beans.
COOK for another 10 minutes.
SALT to taste

Beans done in pressure cooker:

FILL pressure pan half full of water and add one cup of beans (no need to soak them overnight), cook for one hour.

FRY and MIX other ingredients as listed above.

MIX fried ingredients with beans and cook for another 10 minutes and salt to taste.
Contact Nara with questions.

Cooking Beans

1 part beans to 2-3 parts water
Salt to taste
Onion (1/4 for every cup of beans)
Epazote (black beans)

Pick through beans to remove any pebbles/debris. Soak overnight. Rinse and then return to pot with 2-3 parts water, depending on how brothy you want them. Add salt, onion, and epazote. Cook over medium heat until cooked through.

“Frijoles Enchilados” – Spicy Beans

½ cup California Chili Pods
1 teaspoon ground Cumin
1 Garlic clove
1 tablespoon Chicken Bouillon
1 tablespoon Oregano
1 cup cooked Pinto beans

Soak or boil the chili pods until tender
Add all of the ingredients to the blender (except beans) and blend thoroughly with enough of the water the pods were boiled in to cover the ingredients
Strain the sauce to separate the seeds (toss the seeds away) returning the rest of the mixture to blender. Add beans and mix until smooth.
Contact D'Ana with questions.

Yucatan Black Bean Soup

• 1 pound black beans
• 6 cups water
• 4 cups rich chicken stock
• 1/4 cup olive oil
• 2 medium white onions chopped
• 6 cloves garlic, minced
• 3/4 teaspoon cumin powder
• 1 1/2 teaspoon oregano leaves
• 2 teaspoon salt
• 1 1/2 cups cooked rice
In small bowls for garnish, serve:
• chopped green onions, including tops
• lime wedges
• sour cream
• chopped jalapeno peppers and/or chopped Caribbean chilies

Pick over the dry beans. Place beans and water in a soup pot; cover and simmer about 45 minutes. Add chicken stock and simmer till beans are tender, usually about 1 hour. Dip out about 2 cups of bean mixture and run it through a blender or food processor to puree it; then put it back into the pot.
Put the oil in a skillet and saute the onion, garlic, cumin, and oregano until the onions are soft. Add everything to the soup pot except the garnishes. Simmer about 20 minutes more.
Serve with garnishes of choice as toppers.
Contact D'Ana with questions.

Pinto Bean Fudge

Cooking Pinto Beans:

PLACE in crockpot:
2 cups pinto beans, rinsed and sorted
8 cups cold water

LET STAND overnight(or at least 6 hours)at room temperature.

In the morning, DRAIN and RINSE beans.

RETURN beans to crockpot.

COVER with water.

COOK on high for 8 hours.


STIR together:
1 cup cooked, soft Pinto Beans, drained and mashed (I used a blender to puree the beans)
1/4 cup milk
1 Tbsp Vanilla

MELT:
6 oz Semi-Sweet Chocolate Chips
6 Tbsp Butter

ADD chocolate and butter mixture to beans.

MIX well.

STIR in gradually:
2 lbs Powdered Sugar

SPREAD into lightly buttered 9 inch baking dish.

CHILL 1 to 2 hours.

CUT into pieces.

REFRIGERATE.

Slow Cooker "Baked" Beans

PLACE in slow cooker:
3 cans (15oz each) pinto beans, drained, rinsed
1 cup of Barbecue sauce
1 small onion, chopped
1/4 cup firmly packed brown sugar
2 tsp mustard

MIX well.

COVER with lid.

COOK on low for 4-6 hours or on high for 3 hours.

Makes 10 servings (1/2cup each)

Marvelous Muffins

1 1/2 c. whole wheat flour
3/4 c. rolled oats
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 eggs (slightly beaten)
1/2 c. skim milk
3 T. olive oil
1/2 c. honey
1/2 cup naturally sweetened applesauce
1/2 cup pureed white beans (just do one can pureed with the liquid in the can. It should be like paper paste. This is a weird ingredient but you cannot taste them and they add lots of fiber)

Combine all dry ingredients. Then add wet ingredients. Bake @ 375 degrees for 15-20 minutes.

Banana Variation: Reduce milk to 1/4 c. and add 3/4 c. of ripe mashed bananas. Add a little cinnamon. I also added 1 tsp. vanilla to enhance the flavor.

Pumpkin Variation: 1/4 t. nutmeg, 1/5 t. cloves, 2 t. cinnamon, 1/2 c. canned pumpkin

White & Black Bean Ranchero Chicken Chili

2 Tbsp extra virgin olive oil
1/2 medium white onion, finely chopped
2 Anaheim chilies, finely chopped (or 4 oz diced green chilies)
5 cloves fresh garlic, minced
3 - 14 oz cans chicken broth
2 - 15 oz cans great northern white beans, drained
1 - 15 oz can black beans, drained
2 Cups shredded cooked chicken breast
2 Tbsp ground cumin
2 tsp dried Ranch dressing seasoning mix
1/4 tsp salt
1/4 tsp pepper

1/2 Cup sour cream
1/4 Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, Ranch seasoning, salt & pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top.

Garbanza Bean Treats

COMBINE in a ziplock bag:
2 tsp. sugar
1 tsp. cinnamon
1/4 tsp. salt

ADD:
15 oz. can of garbanzo beans, drained and rinsed

TOSS to coat.
SPREAD on an ungreased cookie sheet.
BAKE in preheated oven at 350 degrees for 60 min or until beans are crisp.