Taco Soup

1/2 lb ground beef

1/2 cup chopped onion (or 1/4 cup dried onion)

1 15 oz can chopped tomatoes

1 15 oz can kidney beans

1 15 oz can pinto beans

1 15 oz can navy beans

1 15 oz can hominy

1 8 oz can tomato sauce

1 pkg taco seasoning mix

opt. green chili to taste

In a heavy saucepan cook ground beef with onion. Drain off fat. Then add ingredients in order listed. Simmer together for 20 min.

You can also make this in the crock-pot. First brown ground beef and drain the grease. Then add remain ingredients into a crock-pot and cook on low for 4-6 hours

Serve with longhorn cheese and corn chips

Bean Mistake Surprise

1 cup dry pinto beans
1 medium onion diced
1 meduim can white hominy

drain
3/4 - 1 lb diced pork
1 can El Pato hot sauce
all the green chile you can stand

t tbs olive oil
1 tsp. cumin powder
3 minced garlic cloves
1 tsp. dried orgeno
1/2 tsp. cayenne powder
1/2 tsp. salt

Soak beans over night. Drain. Add to crockpot with 4 cups water, Add onion, garlic, olive oil and pork, Cook on high for 3-4 hours till beans are tender. Add everything else and cook another hour or so. Serve with sopapillas or your favorite crusty bread.

Pinto Bean Sour Cream Enchiladas

2 cans cream of chicken soup
2/3 c. sour cream
1 1/2 (4oz) cans green chilies
1 c. cooked pinto beans drained and mashed
1/2 tsp salt

Mix together and heat until hot.

Mix together 3 cups grated cheese and 1/2 cup chopped green onions. Dip 1 1/2 dozen corn tortillas in either not oil or hot water to soften. Put about 1 tbs of sauce and 1 tbs of cheese and onion on the softened tortilla and roll up. Place in baking dish. When all are rolled up, pour remaining sauce over all and cover with reamining grated cheese and onion. Bake, uncovered, at 350 about 30 min. Serve with chopped lettuce and tomato on the side.

Pinto Bean Fudge

Melt 6 oz unsweetened chocolate in pan
Add 6 tbs butter to chocolate and melt
Put 1 cup cooked, mashed pinto beans in bowl
Add 1/4 cup milk to chocolate and butter mixture.
Add to beans
Pour in powdered sugar to make thick (aprx 2 1/2 pounds)
Mix by hand and pour into buttered pan and let set.

Pinto Bean Cake

1/2 cup melted shortening
1 tsp. lemon juice
1 1/2 cup sugar
1/2 cup rainsins
2 beaten eggs
2 cups flour
1 1/2 cup mashed beans
2 tsp baking powder
1/2 cup grated apples
1/2 tsp salt
1/2 cup milk 1/2 tsp nutmeg
1 tsp cinnamon

Add sugar and beans to melted shortening. Beat well. Add eggs, apples, milk and lemon juice. Sift dry ingredients together. Add to first mixture. Beat well. Add raisins. Bake 350 40 to 50 min. Mix powdered sugar and orange juice together. Glaze the cake while still warm.

Pork and Beans

1 quart (about 2 pounds dried navy beans)
1/4 pound salt port, cut in pieces
1 quart tomato juice
3 tbls sugar
2 tsp salt
1 cup chopped onions
1/4 tsp cloves
1/4 tsp allspice

Pack 1 cup of beans into hot jars. Top with a piece of pork. Combine tomato juice, sugar, salt, onions, and spices. Heat to boiling. Pour hot sauce over beans, leaving 1 inch head space. Adjust cap. Process pints 1 hour and 5 min. quarts 1 hour and 15 min in a pressure canner at 10 lb pressure. Makes about 3 quarts. Double this recipe for a full canner load.

Refried Beans

1 quart of beans


Drain liquid off of beans. Place the beans in a cast iron frying pan with a little grease. while beans are warming mash with a potato masher. After beans are mash to what you like then you add your seasons. I like to add a little can milk, cream, or just plain milk with some cheese, chili, salt and pepper, with some garlic salt or granules and a little chili powder. Just season to you liking. Good served on a corn tortilla, bean burro or to just to eat them by themselves.

Bean Dip

3 cups beans ----------------------1 tsp garlic salt
1/2 cup cheese-------------------- 1/2 cup El Pato Sauce
1/2 onion

Put beans, garlic salt, el Pato sauce in blender. Blend for about 7 to 10 min. Add cheese and onions. Continue blending until smooth.

If you don't have a blender and don't mind chunky dip then mash with a potato masher add other ingredients. Still good that way.

Three Bean Salad

1 can wax beans
1 can string beans 1/2 tsp salt
1 can kidney beans 1/2 tsp pepper
1/2 cup sugar 2 small onions sliced and chopped
1/2 cup apple cider vinegar

Mix everything together and chill overnight

Navy Bean Soup

2 cups navy beans 1/8 tsp. pepper
3 quarts water 1/4 tsp mustard
1 minced onion 4 tbs butter
1/2 tsp celery salt 4 tbs flour
2 tsp salt 1 tbs minced parsley

Soak beans in water to cover overnight. Drain. Add water listed, onion, and celery salt and cook until beans are very soft. Press beans through course sieve. Add salt, pepper, and mustard, melt butter, blend in flour and add to the bean mixture. Heat to boiling point stirring constantly and cook for five minutes. Serve garnished with parsley. Serves 8 to 10

Bean Varieties

• Black Beans -- Used in thick soups, Oriental and Mediterranean dishes
• Black-eyed peas -- Sometime called cowpeas. Used for main dishes
• Garbanzo beans -- Also called chick-peas. Used for small main dish or in salads.
• Great Northern beans -- A large white bean used in soups, salads, casseroles and baked beans.
• Kidney beans -- A red kidney-shaped bean used for chili con carne, bean salads and many Mexican dishes
• Lima beans -- Two varieties -- large lima and baby lima. Can be used in casseroles, soups, baked and various ways.
• Mung beans -- A small round green bean used for sprouting. Oriental bean sprouts come from this bean.
• Navy bean -- Small white bean. Delicious in soups and baked
• Pea beans -- Baked beans, soups, casseroles. Holds its shape even when cooked soft.
• Pinto bean -- A beige speckled bean used in salads, chili, Mexican foods, and so delicious just plain.
• Red and Pink bean -- Used especially in Mexican food
• Soy beans -- The most versatile bean. Also excellent for sprouting.
• Peas -- Good source of protein. Split peas have skins removed.
• Lentils -- Cook in a very short time. Good in soups, stews, and casseroles

Beans

Beans are among the oldest of foods and today are considered an important staple for millions of people. They are important in the diet, and easy on the budget.

Dried beans and peas are excellent home storage items, since they store well and furnish good nutrition. The kinds recommended for storage would be a matter of personal preference. Varieties and usage differ in various parts of the country.

Pinto Beans are considered in the Legume Family of food species. As a group of legumes contain approximately twice as much protein as cereal grains and on a per-serving basis, about half as much protein as lean meat. To get the most nutritional return, the incomplete protein derived from these foods should be combined with the complete protein from meat, eggs or dairy products. Beans and peas are low in fat and high in carbohydrates. They are good sources of iron, thiamine, and contain some riboflavin.

The legume family also includes nuts, which, although a good source of protein, are seldom eaten in large enough quantities to contribute in great deal to protein in the diet. Perhaps the old standby, the peanut better and jelly sandwich, deserves more credit that it is given.