---------- Recipe via Meal-Master (tm) v8.02 Title: HOW TO COOK DRY BEANS Categories: Instruction, Information Yield: 1 info Before Cooking ============== There are several accepted ways of preparing dry beans for cooking. All start with a thorough washing in cold water and inspection for damaged beans and foreign material. If you have time to cook the variety you have chosen until it reaches the desired tenderness, soaking is not essential. However, most cooks prefer some method of soaking to shorten cooking time and to improve either flavor, texture, appearance or digestibility. In either of the soaking methods below, it is recommended that the soaking water be discarded and the beans rinsed and cooked in fresh water. Soaking Tips ============ Recent studies have shown that bringing beans to a boil, then soaking for 12 or more hours makes them more digestible. Therefore, the revised method for traditional soaking is given here. The quick method is acceptable for occasions when time is limited. Traditional Method: Wash one pound dry beans. Add to 10 cups boiling water; boil 2 minutes. Remove from heat; cover and soak 12 hours or overnight. Drain, rinse and cook. Quick Method: Wash one pound dry beans. Add to 10 cups boiling water; boil 2 to 1 minutes. Cover and soak 1 to 4 hours. Drain, rinse and cook. Be sure pot is large enough to allow beans to expand 2-1/2 times. Cooking/Storage Tips Cooking Method: Drain and rinse soaked beans; put into large kettle. Add 6 cups hot water, 1 to 2 tablespoons shortening or oil and 2 teaspoons salt. Boil gently with lid tilted until tender. Cooking time will range from 30 to 60 minutes, depending on variety of bean. * Simmer beans slowly. Cooking too fast can break skins. * Cook enough beans for more than one meal at a time. For storing a day or two, cover and refrigerate. For longer storage, freeze in airtight plastic bags or freezer-proof containers. Bean Equivalents ================ One pound of dry beans equals about 2-1/4 cups dry or 5 to 6 cups cooked beans. One can (15-1/2 oz.), drained, equals about 1-2/3 cups. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: SENATE BEAN SOUP Categories: Soups Yield: 1 recipe 1 1/2 c Idaho Great Northern Beans -- (dry) 1 Onion; diced 1/2 c Diced celery 1 md Potato; finely diced 1 Clove garlic; minced 1 Smoked, lean, ham hock Chopped parsley Hot soak method for dry beans: in a large pot, add 8 cups of hot water and dry beans. Boil for two to three minutes, remove from heat, cover, let stand one hour (preferably four hours or more) discard the soak water, rinse well. Longer soak time helps digestion. Place soaked beans, 2 qts. water and ham hock in kettle. Cover and simmer 2 hours. Add potato, onion, celery and garlic, simmer 1 hour longer. Remove ham hock and cut up meat. Remove 1 cup beans and some liquid and puree in blender. Return meat and pureed beans to soup. Heat. Season to taste with salt and pepper. Sprinkle with chopped parsley. Nutritional analysis per serving: 177 Calories; 12.1 g protein; 3.64 g fat (l8% calories from fats); 24.7 g carbohydrates; 11.6 mg cholesterol; 6.1 g fiber; 237 mg sodium. Exchange: 1 1/2 starch, 1 lean meat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: MIXED BEAN SOUP Categories: Soups Yield: 10 servings 1/3 c (heaping) Pinto beans 1/3 c (heaping) Great Northern 1/3 c (heaping) Red beans 1/8 c (heaping) Kidney beans 1/8 c Small white beans 1 tb Black beans 1/4 c (scant) Garbanzo beans 1 tb Blackeye peas 2 tb Split peas 1/3 c Lentils Total beans: about 2 cups for each recipe...Serves 10 Experiment with combining your own favorite bean varieties.. mix them up! Place in large pan, cover with water, soak, rinse well, then add 2 qts. water and 1/2 lb. lean ham, cubed. Simmer slowly 2 1/2 hours. ADD: 1 large onion, chopped; 1 large can tomatoes; 1 Tsp. chili powder; 1 clove garlic, chopped; salt/pepper to taste. Simmer another hour or until done. Before serving, add 1/2 cup red wine; 1/2 cup chopped parsley. Nutritional Analysis per serving: 201 calories; 15.7 g protein; 2.2 g fat (l0% calories from fat); 28.7 g :carbohydrate; 12.5 mg cholesterol; 7.2 fiber; 816 mg sodium. Exchange: 2 starch; 1 1/2 oz. lean meat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: IDAHO'S HERB BEAN SALAD Categories: Salads Yield: 1 recipe ---------------------------------HERB SALAD--------------------------------- 3 c Cooked small white beans 1 c Diced cucumber -- (pared, seeded) 1 c Diced sweet red pepper 2 tb Chopped celery 2 tb Parsley 2 tb Chopped green onion 6 Cherry tomatoes, halved -------------------------------HERB DRESSING------------------------------- 1/4 c Lemon juice 1/4 c White wine vinegar 1 tb Chopped fresh basil 1 1/2 ts Fresh thyme 1 tb Dijon-style mustard 1/2 lb Whole tender green beans 1 tb Honey mustard 1 sm Clove garlic; minced Lettuce leaves 1/2 ts Salt 1/8 ts Pepper 1/4 c Olive or veg. oil Combine beans, cucumbers, red pepper, celery, green onion & parsley; mix well with one-half cup Herb Dressing. Let stand 1 hour at room temperature. Steam green beans about 2 minutes or until crisp-tender. Pour 2 Tbs. Herb Dressing over green beans while still warm. Arrange white beans, green beans & tomatoes on lettuce-lined salad plates. Serve with additional dressing. Nutritional Analysis: 168 Ca1.,7.2 g pro.,6.4 g fat (32% Cal. from fat), 22 g carb., 0 cho1., 6.8 g fiber, 191 mg sodium. Exchange: 1 starch; 1.5 fat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: IDAHO CHILI-QUICK AND EASY Categories: Main dish Yield: 1 recipe 3 c Cooked Idaho Pinto Beans* -OR- Red Beans 1 1/2 lb Lean hamburger 24 oz Canned tomato sauce 1 Onion, chopped 1 Clove garlic, chopped 3 tb Chili powder 2 ts Cumin 1 ts Paprika 1 ts Thyme 1 ts Oregano Saute hamburger and chopped onion, drain. Add to beans with spices, garlic and tomatoes. Salt & pepper to taste. Simmer 1 hour or until heated and flavors blend. * 1 pound dry beans approx. 2 cups dry beans = 5 to 6 cups cooked beans * 1 can (15 1/2 oz) beans = approx 1 2/3 cups cooked beans Nutritional Analysis per serving: 344 calories; 26.3 g protein; 12 g fat (30% calories from fat); 35.4 g carbohydrate; 562 mg cholesterol; 13.4 fiber; 109 mg sodium. Exchange: 2 starch; 3 oz. lean meat; 1/2 fat Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: IDAHO HEARTY CHILI Categories: Main dish Yield: 6 servings 1 md Onion; chopped 2 cn Idaho kidney beans* -- (16 oz each) 3/4 lb Round steak -- sliced 1 x 1/2 x 1/4" 1 cn (6 oz) tomato paste 1 tb Chili powder 1 tb Dry parsley 1 Clove garlic; minced 2 tb Vegetable oil 1 Green pepper; diced 1 cn (16 oz) tomatoes 2 tb Packed brown sugar 1 ts Ground cumin 1 ts Coriander 1 ts Dried oregano 1 ts Rosemary, crushed ---------------------------------CONDIMENTS--------------------------------- Shredded cheddar cheese Chopped onion Diced tomatoes Diced avocados Dairy sour cream Saute onion & garlic in oil; add meat and brown. Add remaining ingredients except condiments. Simmer, covered, 1-1/2 hours; stir occasionally. Serve with choice of condiments. Makes about 6 servings. *About 3-1/2 cups drained, cooked pinto, red, kidney or pink beans can be substituted. Nutritional Analysis Per Serving (not including condiments): 384 calories, 29.8 g protein, 10.7 g fat (25% cal. from fat), 44.5 g carbohydrate, 48 mg cholesterol, 10.8 g fiber, 947 mg sodium. Exchange: 3 starch; 3 lean meat Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Bean 'N' Cheese Enchiladas Categories: Main dish Yield: 8 enchiladas 2 c Cooked Idaho Pinto beans -OR Pink or Small Red Beans 1/2 c Bottled salsa -OR- picante sauce 8 Corn tortillas 1/2 lb Cheddar cheese, divided 20 oz Enchilada sauce Shredded lettuce Sour cream Mash beans with salsa. Spoon beans down center of each tortilla, dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans. Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8 enchiladas. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: IDAHO'S PINTO BEAN PIE Categories: Desserts, Pies Yield: 1 pie 1 c Mashed Pinto beans* -- (heaping measure) 1/2 c Sugar 1 c Brown sugar 1/2 c Butter 2 Eggs, beaten Unbaked pie shell * 1 1/2 cup cooked beans equals about 1 cup, mashed. This pie tastes like Pecan pie and can be served with whipped cream, non-dairy whipped topping or a scoop of ice cream. Blend sugars, eggs and butter until creamy. Add pinto beans and blend well. Pour into 9 inch unbaked shell. Bake at 375 F for 20 minutes, then at 350 for an additional 25 minutes or until inserted knife comes out clean. Nutritional Analysis per serving: 427 Calories; 5.74 g protein, 20.5 g fat (42% cal. from fat); 57.25 g carbohydrate; 83 mg cholesterol; 4.1 g fiber; 264 mg sodium. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: COMPANY MEXICALI CORN AND BEAN SALAD Categories: Salads Yield: 1 recipe 16 oz Canned cut green beans -- drained 1 c Cooked dry blackeyes -- drained 12 oz Mexicali corn 2 c Tomatoes -- peeled, seeded & diced Mexicali Dressing Combine all ingredients; carefully stir to distribute ingredients evenly throughout mixture. Refrigerate, covered, overnight. Makes 10 to 12 servings. Mexicali Dressing: Combine 5/2 cup oil, 3 tablespoons each lime juice and white wine vinegar. 1 teaspoon each sugar and garlic salt, 1/2 teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix well. Makes about 3/4 cup. Storage Tip: Mexicali Corn and Bean Salad keeps well, refrigerated, up to 7 days. Serving Tip: Delicious served with barbecued chicken, hamburgers or hot dogs. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: WESTERN Chili CON CARNE Categories: Main dish Yield: 4 servings 1/2 c Chopped onion 1 Clove garlic, minced 2 tb Oil 3/4 lb Ground beef 3 1/3 c Cooked, drained beans -- pinto, kidney or pink 1 c Water 3 ts Chili powder 1 ts Paprika 3/4 ts Salt 1/2 ts Oregano; crushed 1/4 ts Pepper 1/8 ts Ground cumin 1 Bay leaf 1 ds Cayenne pepper (optional) 1 cn Tomatoes (14-16 oz.) 4 1/2 ts Yellow corn meal Saute onion and garlic in oil until tender. Add ground beef and brown, breaking apart with a fork. Stir in beans, water, seasonings and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, about 1-1/2 hours; stir occasionally. To thicken, slowly add corn mean, stirring constantly; cook over medium-high heat until mixture boils. Remove bay leaf. Makes 4 or 5 servings. Recipe can be doubled. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: BEAN BURRITOS Categories: Main dish Yield: 6 servings 1 2/3 c Drained, cooked beans -- pinto, pink or kidney 1/2 c Finely chopped tomato -- (peeled) 1/4 c Chopped green pepper 1/4 c Chopped onion 2 tb Diced green chilies 1 sm Garlic clove; minced 2 tb Oil 1/2 c Shredded Monterey Jack 1/4 ts Salt Bottled hot pepper sauce 6 Flour tortillas (about 8") Taco sauce Dairy sour cream (optional) Tomato wedges (optional) Mash drained beans. Saute chopped tomato, green pepper onion, chilies and garlic in oil. Add mashed beans, cheese, salt and hot pepper sauce to taste, heat thoroughly. Wrap tortillas in foil and heat at 350 F. 10 minutes. (Or, loosely wrap in plastic wrap or waxed paper and microwave at HIGH 30 to 40 seconds.) Place about 1/4 cup bean mixture along center of each tortilla and roll up. Serve with taco sauce or top each with sour cream and tomato wedge. Serve warm. Makes 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: BEAN AND SAUSAGE SOUP Categories: Soups Yield: 4 servings 1/2 lb Dry small white beans -- (navy or great northern) -- soaked 5 c Water 1/2 c Chopped onion 1/2 ts Salt 1 ts Chicken bouillon granules 1/4 ts Ground cumin 1/8 ts Pepper 1 Bay leaf 8 oz Hot sausage -- sliced 1/2 inch thick 8 3/4 oz Canned garbanzo beans -- drained 8 3/4 oz Canned cream-style corn Chopped parsley Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: REFRIED BEANS Categories: Side dish Yield: 5 cups 1/4 c Shortening -OR- bacon drippings 5 c Pink or pinto beans -- divided 3/4 c -to... 1 c Water 1 Clove garlic; minced 1/4 ts Chili powder Salt Heat shortening or drippings in heavy skillet. Mash 1 cup beans into drippings. Add 1 cup beans and about 3 tablespoons water; mash beans as they are added. Repeat until all beans are used. Add garlic, chili powder and salt to taste. Heat, uncovered, until beans are thickened, stir occasionally. Serve as a side dish. Makes about 5 cups. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Southwest Casserole Categories: Main dish Yield: 8 servings 1 c Chopped onion 1 lb Ground beef 2 tb Chili powder 2 tb Sugar 2 ts Salt; divided 1/2 ts Oregano, crushed 3 1/3 c Drained, cooked beans -- pinto, red or pink beans 29 oz Canned tomatoes 6 oz Tomato paste 2 1/4 oz Sliced ripe olives 5 c Water, divided 1 c Yellow corn meal Saute onion in oil until tender. Add ground beef and brown, breaking apart with fork. Add chili powder, sugar. 1 teaspoon salt, oregano, beans, tomatoes, tomato paste, olives and 1/2 cup water; simmer 1 hour. Combine corn meal with 1/2 cup water. Bring remaining 4 cups water to boil. Add 1 teaspoon salt and corn meal; cook 10 minutes or until thickened. Spread half of corn meal mixture in bottom of deep 2-1/2 to 3-quart baking dish. Add bean mixture; spread remaining corn meal mixture over beans. Bake at 350 F. 20 to 30 minutes or until thoroughly heated. Sprinkle with cheese; bake 5 minutes longer. Makes 8 servings. Recipe can be halved. Tip: For zippy flavor add 1 minced clove garlic and 1/4 teaspoon ground cumin. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: BEAN ENCHILADAS Categories: Main dish Yield: 12 enchiladas 1 2/3 c Drained cooked beans -- (red, pink or pinto) -- mashed 2 c Shredded Cheddar cheese -- divided 1/2 c Chopped onion 2 1/4 oz Sliced ripe olives 15 oz Tomato sauce, divided 4 oz Diced green chilies 2 ts Garlic salt 12 (7 in.) corn tortillas 1 ts Chili powder 1/8 ts Bottled hot pepper sauce Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato sauce, chilies and garlic salt taste. Mix well. Place about 1/3 cup bean mixture along center of each tortilla. Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato sauce; spoon over filled tortillas. Sprinkle remaining cheese over sauce. Bake at 350 F. 15 to 20 minutes or until thoroughly heated. Makes 12 enchiladas or 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Bean Salad Francaise (or Parisienne) Categories: Salads Yield: 6 servings 1/2 c Idaho Red Beans 1/2 c Idaho Pinto Beans 1/2 c Great Northern Beans 3/4 c Celery 1/2 c Sliced radishes 1/2 c Sliced cucumber 1/4 c Sliced green onion 1/4 c Olive or salad oil 2 tb Lemon juice 1 tb Tarragon vinegar 1/2 ts Salt Freshly ground black pepper Lettuce Skewered cubed cold meat Skewered cubed vegetables Soak and cook beans according to directions. Drain and cool beans. Combine beans and vegetables. Beat together oil, lemon juice, vinegar, garlic and seasonings. Pour dressing over beans and toss to coat thoroughly. Chill for 2 hours. Serve on lettuce-lined plate garnishing with skewered cold meat and vegetables. Makes 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Saucey Baked Beans Categories: Side dish Yield: 6 servings 1 lb Idaho Pinto beans 1/4 lb Diced salt pork 1/2 c Sliced onion 1 Bay leaf 8 oz Can tomato sauce 1/2 c Catsup 1/2 c Molasses 1/4 c Brown sugar 2 tb Cider vinegar 1 ts Salt 2 ts Dry mustard Soak beans according to directions. Add salt pork, onion, bay leaf and salt. Cover and simmer 1 hour. Remove bay leaf. Drain and reserve 1 cup liquid. Add reserved liquid and remaining ingredients. Cover and bake at 325 degrees for 3 to 4 hours. Serve with baked spareribs. Garnish platter with parsley and spiced crab apples. Makes 6 to 8 servings. HINT: Add tomatoes, vinegar or other acid additions when beans are nearly tender so softening of beans does not slow down. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Harvest Bean Chowder Categories: Soups Yield: 6 servings 1 1/2 c Idaho Great Northern beans Water Meaty ham bone -OR- smoked ham hock 1 md Onion; chopped 1 Clove garlic; crushed 1 md Potato; diced 2 Carrots; sliced 1 c Chopped celery 1/2 c Chopped green pepper 3 tb Flour 3 c Milk Salt and pepper Soak beans according to directions, using either method. Drain beans and measure liquid. Add water to make 1-1/2 quarts. Place beans, liquid, ham bone, onion and garlic in large kettle. Simmer 1-1/2 to 2 hours, or until tender. Add potato, carrots, celery and green pepper. Simmer 30 minutes longer. Remove ham bone. Cut up meat and return to soup. Thicken with flour blended with a little cold water. Add milk and heat gently. Season to taste with salt and pepper. Makes 6 to 8 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hearty Pear and Bean Bake Categories: Main dish Yield: 6 servings 1 lb Idaho Red beans 29 oz Can Bartlett pear halves 8 sl Bacon 1 md Onion; sliced 3 tb Molasses 2 tb Vinegar 1 Clove garlic; minced 1 ts Salt 2 tb Prepared mustard 1/4 ts Cloves 1/4 ts Pepper Soak and cook beans according to directions. Drain. Drain pears, reserving pear syrup. Fry 4 slices bacon. Drain and break into pieces. Saute onion in bacon fat. Add with fried bacon to beans and place in buttered casserole. Combine 3/4 CUP pear syrup with molasses, vinegar, garlic and remaining seasonings. Pour over beans and mix thoroughly. Cover and bake at 300 degrees for 2 hours, stirring gently from time to time and adding more pear syrup if needed. Place pear halves over beans, spooning liquid from casserole over the top. Top each pear half with 1/2 slice bacon. Bake, uncovered, 30 minutes longer. Makes 6 to 8 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Western Beans 'N' Franks Categories: Main dish Yield: 6 servings 1/2 lb Idaho Great Northern beans 1/2 lb Idaho Pinto beans 1/2 ts Salt 4 sl Bacon, diced 1/2 c Chopped onion 1/3 c Molasses 1/4 c Brown sugar 1 1/2 ts Dry mustard 1/8 ts Cloves 1 ts Grated orange peel 1 Orange, peeled and diced 1 lb Frankfurters Orange wedges, for garnish Soak beans according to directions. Add salt and simmer 1 hour. Saute bacon. Drain beans, reserving bean liquid. In bean pot or deep casserole, combine beans with sauteed bacon, onion, molasses, brown sugar, mustard, cloves, orange peel, diced orange and 1-1/2 cups reserved bean liquid. Cover and bake in a 325-degree oven 3 to 4 hours. Arrange frankfurters in beans. Bake, uncovered, 1/2 hour longer, adding more reserved bean liquid if necessary. Garnish with orange wedges. Makes 6 to 8 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Snappy Bean Dip Categories: Appetizers, Dips Yield: 1 recipe 3/4 c Idaho Pinto beans 1/2 Lemon; juiced 2 tb Mayonnaise 1 ts Worcestershire sauce 1 ts Canned jalapeno peppers -- (chopped and seeded) 3/4 ts Salt 3 tb Chopped green onions Soak and cook beans according to directions. Drain. Place beans and remaining ingredients except 1 tablespoon of the green onions in blender container. Blend until smooth. Or, mash beans to puree and mix with remaining ingredients. Place in small bowl and garnish with 1 tablespoon chopped green onion. Serve as a dip with crisp raw vegetables or corn chips. Makes about 1-1/2 cups dip. Note: One (15 oz.) can pinto beans, drained, may be substituted for cooked dried Idaho Pinto beans. USE BEAN DIP FOR SPREAD For a tasty open-face sandwich, spread Snappy Bean Dip over slices of buttered bread. Sprinkle with grated Cheddar cheese and broil until heated and cheese melts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Spicy Raisin Bean Muffins Categories: Breads Yield: 12 muffins 1 c Cooked Idaho Pinto Beans 3/4 c Milk 2 Egg whites 1/4 c Vegetable oil 1/2 c Brown sugar; packed 1 1/2 c All-purpose flour -OR half all-purpose flour -and half whole wheat flour 2 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1/4 ts Nutmeg 1/4 ts Cloves 1/2 c RaiSinS Puree beans with milk in blender or food processor until smooth. transfer to bowl. Beat in egg whites, oil and brown sugar. Combine ingredients are moistened. Spoon into greased or paper-lined muffin until golden. Variations: May substitute honey for brown sugar and reduce the milk to 1/2 cup. May substitute chopped dates or apples for raisins. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pinto Pizza Ole' Categories: Main dish Yield: 1 14" pizza 2 c Cooked Idaho Pinto Beans -- divided 1 lb Ground beef 1 c Chopped onion, divided 8 oz Tomato sauce 2 ts Chili powder 1 ts Cumin 1/2 ts Salt 1 lb Frozen bread dough; thawed 1/2 c Chopped green pepper 1/2 lb Grated Monterey Jack Red pepper flakes -- to taste Guacamole; (recipe below) To make this pizza meatless, omit the beef and increase the beans to 3 cups, mashing 2 cups. Mash 1 cup of the beans; set aside remaining cup. Brown beef with 1/2 cup onion in large skillet. Stir in mashed beans, tomato sauce, chili powder, cumin and salt. Simmer 10 minutes. Pat or roll dough to cover bottom of greased 14-inch pizza pan. Spread with bean-beef mixture. Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in pre-heated 400-degree F oven for 15 minutes or until crust is browned. Cut into wedges. Top each serving with a dollop of guacamole. Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1 tablespoon lemon juice. Add liquid red pepper sauce and salt to taste. Stir in 1/4 cup chopped tomatoes. Cover with plastic and chill until ready to serve. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Marinated Bean & Ham Salad Categories: Salads Yield: 6 servings 4 c Cooked Idaho Beans - Small Red, Great Northern - or Pink Beans - (or combination) 3/4 c Diced green pepper 2 tb Chopped parsley 2/3 c Vegetable oil 1/2 c Wine vinegar 1 1/2 ts Sugar 3/4 ts Salt 1/2 ts Garlic powder Freshly ground pepper -- to taste 1 1/2 c Slivered ham ----------------------------------OPTIONAL---------------------------------- Tomato wedges Green pepper rings Toss beans with green pepper, celery, onion and parsley. Combine oil, vinegar, sugar, salt, garlic powder and pepper. Pour over beans; toss to combine. Cover and refrigerate several hours. Add ham at serving time. Garnish with tomato wedges and green pepper rings, if desired. Makes 6 to 8 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Great Northern Minestrone Categories: Soups Yield: 1 recipe 1 c Idaho Great Northern Beans -- rinsed Water 1/2 c Chopped onion 1 ts Minced garlic 1 tb Dry basil 1 ts Dry oregano 1 ts Salt Pepper, to taste Leftover ham or beef bones 16 oz Tomatoes, undrained 4 c Thinly sliced vegetable --(carrots, zucchini, --celery, cabbage) 1/2 c Small macaroni 1/4 c Chopped parsley Grated Parmesan cheese Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Fiesta Bean Bake Categories: Main dish Yield: 6 servings 3 c Cooked Idaho Beans -- Small Red, Pinto -- or Pink Beans 1/2 c Chopped onion 1 Clove garlic; minced 6 tb Vegetable oil, divided 1/4 c Milk 1 c Whole kernel corn, drained 1 c Grated Monterey Jack -OR- Cheddar cheese Drain beans well. In a large kettle, saute onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine 1/4 cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350-degree F oven for 30 to 35 minutes or until cornbread is done. Makes 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Quick Bean 'N' Cheese Enchiladas Categories: Main dish Yield: 8 enchiladas 2 c Cooked Idaho Pinto beans -OR Pink or Small Red Beans 1/2 c Bottled salsa -OR- picante sauce 8 Corn tortillas 1/2 lb Cheddar cheese, divided 20 oz Enchilada sauce Shredded lettuce Sour cream Mash beans with salsa. Spoon beans down center of each tortilla, dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over beans on each tortilla. Roll tortilla to enclose cheese and beans. Place, seam-side down, in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce and sour cream. Makes 8 enchiladas. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: IDAHO'S SPICY BEAN CAKE Categories: Cakes, Desserts Yield: 1 cake 1/4 c Butter or margarine 2 Eggs 2 c Cooked, mashed pinto beans 1 c Flour 1/4 ts Salt 1 ts Baking soda 1 c Sugar 1 ts Cinnamon 1/4 ts Nutmeg 1/2 ts Cloves 2 c Diced apples 3/4 c Raisins 1/4 c Chopped nuts 1 1/2 ts Vanilla ----------------------------------OPTIONAL---------------------------------- 4 tb Cocoa -- if Chocolate cake -- is desired Cream butter or margarine. Add eggs, one at a time, beating well. Blend in beans. Sift together dry ingredients.Add to creamed mixture, blending well. Fold in apples, raisins, nuts & vanilla.Pour into buttered 9x13" pan. Bake in 375 F oven 45 to 50 minutes or until cake tests done. Can frost with maple frosting. Nutritional Analysis per serving: 189 Calories; 3.8 g protein; 4.9 g fat (23% calories from fat); 20.5 g carbohydrate; 29 mg cholesterol; 3 g fiber; 64 mg sodium.Exchange: 1 starch; 1.5 fat. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Black Beans & Rice Categories: Main dish Yield: 4 servings 1 lb Dried black beans Water for cooking 1 c Chopped onion 1 tb Butter or margarine 4 c Water 1 Beef bouillon cube 1 (1-lb.) ham shank -- cut in 3 or 4 pieces 1/2 ts Dried leaf thyme 1/2 ts Dried leaf oregano 1/2 ts Salt 1 Dried whole red pepper; OR 1/8 ts -cayenne pepper, if desired 3 c Uncooked rice Water Salt 1 c Chopped green pepper 2 Bay leaves 1/3 c Dark rum, if desired 1 c Dairy sour cream -- if desired Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot, saute onion in butter or margarine until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay leaves, thyme, oregano, salt and red pepper or cayenne pepper, if desired. Bring to a boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hours. Cook rice with water and salt according to package directions. Remove 1 cup beans from stew. Mash in a small bowl with a potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham shank pieces and red pepper, if used. Discard red pepper. Cut meat from bones and discard bones. Dice meat. Add diced meat, green pepper and rum, if desired, to beans. Cover and simmer 15 minutes. Serve beans over rice. Top each serving with a dollop of sour cream, if desired. Makes 4 to 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Black Bean Soup Categories: Soups Yield: 4 servings 1 lb Dried black beans Water for soaking 1/2 c Chopped onion 1 Garlic clove. minced 1/2 c Chopped celery 2 tb Butter or margarine 1 Meaty smoked ham hock -- (3/4 lb.) 1/2 Lemon 4 Whole cloves 10 1/2 oz Canned beef broth 6 c Water 1 Bay leaf 1 pn Ground thyme 1/4 c Dry sherry 2 Hard-cooked eggs, sieved Chopped green onion Sort and soak beans. Drain beans; discard soak water. In a small skillet, saute' onion, garlic and celery in butter or margarine until onion is tender but not browned. In a 4-quart pot, combine soaked beans, sauteed vegetables and ham hock. Cut lemon half into quarters and stick a clove into each quarter. Add lemon quarters, broth, 6 cups water, bay leaf and thyme to beans; stir well. Bring to a boil; reduce heat. Cover and simmer until beans are very tender. 1 to 1-1/2 hours. Remove ham hock and bay leaf. Reserve ham hock for another use; discard bay leaf. Puree soup in blender or food mill. For a smoother soup, put through a sieve to remove bean coats. Return soup to pot. Stir in sherry. Garnish each serving with sieved egg and chopped green onion. Makes 4 to 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 -----