December's Three-Month Food Supply Special: BEANS

December's Three-Month Food Supply Special

Black, White, and Pinto BEANS

All beans will come in #10 cans—

• Black beans, 5.5 pounds for $4.55
• White beans, 5.3 pounds for $4.25
• Pinto beans, 5.2 pounds for $4.70

Place your order by Sunday, December 16. You can do this by sending me your order via email (katiepalfreyman@gmail.com) or writing down your name and order on the "Beans Order Form" before, during, or after Relief Society.

Pick up your order at church on Sunday, December 23. Please have check (payable to Michelle Safadi) or cash ready when you pick it up.

Pinto Bean Fudge

1 cup butter, cut into small pieces

4 cups sugar

1/2 cup pinto bean flour (grind dry beans in wheat grinder)

1 can evaporated milk

1/2 cup water

1 teaspoon vanilla

Combine chocolate chips and butter in a bowl. Set aside. Mix sugar and bean flour in a pot. Then add milk and water. Bring to a boil for 7 minutes, stirring constantly. Pour hot sugar and milk mixture over chocolate chips and butter; stir until melted. Add 1 teaspoon of vanilla. Stir. Pour into buttered 13x17 pan. Refrigerate until firm. Can be frozen.

Baked [White] Beans

2 cups white beans

1 teaspoon salt

1 onion, chopped

1/8 lb. bacon, diced

3/4 cup brown sugar

1/4 cup ketchup

1 teaspoon dry mustard

1 tablespoon soy sauce

Cover beans with cold water. Simmer until tender. Drain beans, saving 1 cup of the water. Add remaining ingredients. Place in greased casserole dish or a slow cooker. Top with diced bacon. Bake at 275 degrees for 6–8hours, or if using a slow cooker, on low for 6–8 hours.

Tunisian Soup

1 cup uncooked lentils, rinsed

1 cinnamon stick (or 1 teaspoon cinnamon)

2 tablespoons olive oil

1 onion, chopped

4 cloves of garlic, minced

2 teaspoons salt

1 teaspoon turmeric

2 teaspoons ground cumin

2–3 bay leaves

1 28-oz. crushed tomatoes

1 can garbanzo beans

1 cup shredded carrots (or 2/3 cup dehydrated)

3 tablespoons lemon juice

Black or cayenne pepper

Place lentils, cinnamon, and 7 cups of water in a large pot. Cook for about 30 minutes. Remove from heat and discard cinnamon stick. Drain lentils, saving the water. Set lentils and water aside. Heat oil in pan and add onion, garlic, salt, turmeric, cumin, and bay leaves. Saute over medium heat for 5–8 minutes until the onion is soft. Add 6 cups of water (including the reserved water) and the tomatoes. Bring to a boil, then lower heat and simmer, partially covered for 15 minutes. Discard bay leaves. Stir in garbanzo beans, lentils, and carrots. Cook for just 5 minutes so you don’t have mushy legumes. Season with lemon juice and pepper. Can serve hot topped with some plain yogurt and fresh parsley.

Southwestern White Chili

1 cup chopped onion (1/4 C. dehydrated onions)

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano, crushed

½ teaspoon black pepper

1 teaspoon salt

1/4 teaspoon ground red pepper

3  15 1/2-ounce cans great northern (white) beans, drained and rinsed (or 1 lb. [2-1/2 cups] dried white beans, cooked and rinsed)

2  4-ounce cans diced green chili peppers

4 cups chicken broth

3 cups chopped cooked chicken (3  10 oz. cans of chicken; you can also use the water from the can as part of your chicken broth)

1 cup evaporated milk (or 1 cup plain yogurt or 1/2 cup whipping cream)

1. In a 3 1/2 to 6-quart slow cooker place the onion, garlic, cumin, oregano, red pepper, beans, 2 cans chili peppers, broth and cooked chicken. Stir to combine.

2. Cover and cook on low heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

3. Add evaporated milk (or plain yogurt or whipping cream) at the end of cooking time.

4. Ladle the chili into 8 bowls. If desired, top with sour cream and sprinkle shredded cheese or chives.

Surprise [You Can Use Beans to Make] Fudge!

Prep time: 15 minutes

1  15 oz can pinto beans, rinsed and drained (refried beans can be substituted to cut preparation time)
3/4 cup melted butter

1 tablespoon vanilla

1 cup baking cocoa

7 ½ cups powdered sugar (approx. one 2lb bag)

1 cup chopped nuts (optional)

Mash beans with fork until smooth (or use a food processor). Cover and heat in the microwave for 1 ½ minutes until warmed. Add cocoa, melted butter and vanilla. It will be thick. Slowly mix in sugar; add nuts. Spray an 8x8 pan (or 9x13 pan for thinner fudge) and press mixture into pan. Cover and refrigerate until firm. Cut into 1” pieces.

CORRECTED Hummus Recipe

1 can garbanzo beans (drain but keep 1/4 cup liquid to add to hummus)

1/4 cup lemon juice

3 tablespoons tahini (sesame paste)

2 teaspoons minced garlic (or more to taste)

3/4 teaspoon pepper

1/2 teaspoon salt

1/4 teaspoon cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon paprika

Mix together in blender until smooth. Adjust seasonings to taste.

NOTE: Thank you Amanda L. for letting me know that hummus is not usually baked and does not have bacon in it--I included the instructions for a DIFFERENT recipe on the handout! Arrgh!