The Everything Bean Thread - Page 4
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  1. #46
    Registered User pollypurebred39's Avatar
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    Palooka,

    Thanks for the review. I'm going to try this. Yesterday when I was shopping I saw a jar of wheat germ for $1.00!!! Now that I know this is good next week when I go I'll pick a jar up.

  2. #47
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    Quote Originally Posted by pollypurebred39 View Post
    Palooka,

    Thanks for the review. I'm going to try this. Yesterday when I was shopping I saw a jar of wheat germ for $1.00!!! Now that I know this is good next week when I go I'll pick a jar up.
    Wow, grab that jar! I can't remember what I paid for mine. You should definitely try it and it's easy to make. It almost looks like the real thing and I bet it would be yummy served with a pickle. Didn't think of that until just now!

  3. #48
    Registered User pollypurebred39's Avatar
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    I'm really excited to try this. I'm might even get the guys to take a bite or two!

    And yeah, great price on the wheat germ. I love food thrift. Anything they think is healthy is marked down way low. All the organic, gluten free, or things like wheat germ must be really yucky sounding to whoever does the pricing there. Good for me!

  4. #49
    Moderator Ceashels's Avatar
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    So I could be motivated to cook and eat more beans.
    The Free Spirit Saver who walks the path with Greebo.

    Onboard with a modified Dave Ramsey Plan
    Budget: "Every month! On paper, on purpose!"


    Gardening somewhere between Zone 6b and 7a.

  5. #50
    Registered User acidcookie's Avatar
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    On lazy days or days with little time I make a really quick bean & pasta soup.

    In a big pot:
    -Bring 3 cups veggie broth (or any broth) to a boil
    -Add 2 cups jarred pasta sauce (or homemade, of course, if you make it), bring to boil
    -Add any extra seasoning, like Italian seasoning to give more flavor
    -Add one can rinsed kidney beans (or equal amount of dried, soaked beans), bring back to boil
    -Add about 1/2 cup of macaroni (or any small pasta), bring back to boil
    -Cover, turn off heat, and let sit on burner for 10 minutes or so till pasta is soft.
    Add 1/2 cup water if too thick.

    Makes 4-5 servings for the 2 of us. Usually I have to add in a little more water if I reheat it.

  6. #51
    Registered User sunshine's Avatar
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    I do this bread quite often:

    Cherokee NC Recipes: Bean Bread

    And we do this for special occasions:

    Bill's Bean Fudge Recipe - CooksRecipes.com

  7. #52
    Registered User frugal is fun's Avatar
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    I've been making a quick chunky salsa I guess you can call it.


    1 can black beans rinsed, drained
    1 can corn, drained
    1 can diced tomatoes, lightly drained
    italian dressing to taste.

    the longer it sits the better it is.

    I've been eating this for dinner with a few tortilla chips. Tasty, healthy and cheap!

  8. #53
    Registered User pollypurebred39's Avatar
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  9. #54
    Registered User pollypurebred39's Avatar
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    JACK'S BUTTER BEANS & GROUND MEAT
    1 lb. ground meat
    2 cans butter beans
    1 lg. onion, chopped
    4 cloves garlic, chopped
    1/2 green pepper, chopped
    1 rib celery, chopped
    1/4 c. cooking oil
    1/3 c. all-purpose flour
    Salt & pepper to taste
    2 or 3 c. water
    Saute ground meat in skillet, drain grease and set aside. In heavy saucepan add oil, when it becomes hot (but not smoking) add the flour to make roux. Stir quickly and constantly to avoid burning. Lower heat when roux starts to turn brown, stirring constantly.
    When roux is a dark brown color and becomes shiny, add the onion, green pepper, celery and garlic. Cook on low heat until vegetables are tender. Add the beans, ground meat, and some of the water. Cook on medium high heat for about 1 hour adding more water as needed. Serve on rice or mashed potatoes.

  10. #55
    Registered User pollypurebred39's Avatar
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    GROUND MEAT CASSEROLE
    1 lb. ground meat
    1 med. onion, chopped
    1 bell pepper, chopped
    1 can cream of chicken soup
    1 can mushroom soup
    1 can Ranch style beans
    Crumble Doritos in casserole dish. Pour meat mixture over them. Top with cheese and bake until cheese melts.

  11. #56
    Registered User Nishu's Avatar
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    Quote Originally Posted by HappyMama View Post
    Yes great reminder. Kidney beans have to be cooked at high temp. to boiling for 10 minutes before slow cooking, to release toxin. Also for those who sprout beans and lentils NEVER sprout kidney beans.

    Comes from a lawsuit back in the 70's when a well known chef forgot that reminder and had people cooking in dutch oven or crockpot don't remember ( read about it years later....I am young...lol) and some people got very very sick.


    Fantastic recipes everyone thanks! I love all kinds of beans and cook with them regularly and sprout as well. Love sprouting lentils.
    I have a pot of kidney beans on right now and I wouldn't have known to boil them first if I hadn't read this thread. The funny thing is, I didn't see anything about boiling them on the package. It just says to soak and throw them in a slow cooker. Weird.
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  12. #57
    Registered User dinah's Avatar
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    i don't seem to have much luck with dried beans. i've had some for a while...a long while...i know probably not good but i kind of forget about them.

    i soaked them for almost a day. but they never softened, even after cooking them in the chili i made they were still crunchy.

    is it because they're old? or did i do something wrong?

  13. #58
    Registered User greekislandgirl's Avatar
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    dinah, you probably didn't cook them long enough. Older beans need to be soaked and cooked longer than newer beans. If you have a pressure cooker, try that - they will be done in 12 minutes at the most. If you are using a regular pot, they can take many, many hours - I have cooked kidney beans on the stove that have taken more than 6 hours to soften. To me that is not worth the electricity so I use a pressure cooker exclusively for beans.

  14. #59
    Registered User dinah's Avatar
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    Quote Originally Posted by greekislandgirl View Post
    dinah, you probably didn't cook them long enough. Older beans need to be soaked and cooked longer than newer beans. If you have a pressure cooker, try that - they will be done in 12 minutes at the most. If you are using a regular pot, they can take many, many hours - I have cooked kidney beans on the stove that have taken more than 6 hours to soften. To me that is not worth the electricity so I use a pressure cooker exclusively for beans.
    i don't have a pressure cooker. i had heard of only needing to soak beans overnight...so i thought they would be extra soft soaking them for a whole day!

    maybe i'll stick to canned beans. lol.

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    Registered User greekislandgirl's Avatar
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    oh I didn't realize you had soaked them overnight AND all day - they probably just weren't good anymore, or they needed to cook longer. Ideally you shouldn't use beans that are more than a year old, and if you buy beans close to the time (but before) the new crop is on sale, you could be getting beans that are ALREADY a year old when you buy them. Best time to buy beans is in the fall (October) when they are fresh, then they will keep for a year to 18 months. If you buy them in August, and keep them for a year, they are 2 years old.

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