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http://www.fluwikie2.com/index.php?n=Forum.DryBeanAndRiceRecipesForBargainPreppers

[several usable recipes and hints on this page]

Beans Cooked in the Ground (Pioneer Recipe)

Dig a hole about 18Â” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 Â– 2 pieces of bacon or other seasoning. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 Â– 8 hours.

[I always intended to play with this recipe and did not]

HereÂ’s a neat idea that I found day before yesterday. Gave it a try last night and it turned out reasonably well Â… might even be good for someone with wheat allergies. Was kinda different, but not in a bad way. Could probably be made with regular cooked rice, but I just tried it with the directions as given.

Rice Crust

* 1 bag boil-in-bag instant Rice
* Vegetable cooking spray
* 2 eggs, well beaten (or substitute of your choice)
* 1 cup (4 ounces) shredded mozzarella cheese (or equivalent of your choice)
* 1/4 cup onion, finely chopped (or dried chopped onion)
* 1 teaspoon salt

Prepare rice according to package directions. Preheat oven to 400Â°F. Lightly spray 12-inch pizza pan with cooking spray and set aside. Combine eggs, rice, cheese, onion and salt in medium bowl and mix well. With back of spoon, press mixture evenly onto bottom and sides of pan. Bake 20 minutes or until lightly browned. Remove from oven.

You can top this Â“crustÂ” just like you would any homemade pizza.

[Have you made this one?]

PINTO BEAN FUDGE

* 1 cup cooked soft pinto beans (drained and mashed)
* Â¼ cup milk
* 1 tbsp. vanilla
* 6 oz. unsweetened chocolate
* 6 tbsp. butter or margarine
* 2 lbs. powdered sugar
* Nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1-Â½ inch rolls. Chill 1Â–2 hours.

BEAN FLOUR

1 cup dry beans = about 1Â–1/8 cups flour

Dry beans can be ground to a fine flour using a hand grinder and strong muscles for small quantities or electric mill for larger quantities. A small amount of bean flour added to baked goods increases vitamin and mineral content and contributes towards a complete protein. Bean flour is great to have on hand for making Â“instantÂ” soups, sauces, dips, gravies, and sandwich fillings, and to add to almost everything you cook or bake. When added to boiling water, bean flours thicken in only 1 minute; cooked 3 minutes they are ready to eat (saves fuel too). This is the quickest way to cook dried beans.

Baby lima and small white beans have mildest taste. Other favorites are pinto, small red and garbanzo. Some varieties of beans require more liquid than others. You will have to experiment. Store flour on cool, dark shelf in an air-tight container. Best used within 3 months

Instant Bean Soup/Gravy

Use 2 T. white bean flour per cup of liquid for thin soups, 3 T. for medium-thick and 4Â–5 T. for thick soups, stews or gravies. Whisk into soup stock or boiling water with 1 t. bouillon or soup base per cup. Cook 3Â–5 minutes.

Cream of Bean Soup

* 1/2 cup bean flour
* 1Â–2 teaspoons salt or bouillon
* 3 cups boiling water

In a saucepan whisk bean flour into boiling water and seasoning. Stir and cook 3 minutes. Puree in blender for a Â“souperÂ” creamy texture. Serve over pasta or stir in cooked wheat or beans. Use as a gravy over cooked rice. Soup thickens as it cools, and can be refrigerated for up to one week. Use it in place of canned soup.

Cream Sauce: Use reconstituted dry milk for part of water and add a little oil or non-dairy creamer.

Bean Ball Candy

* 1/2 cup bean flour
* 1/2 cup water
* 1/4 cup sugar
* 1 teaspoon shortening (butter flavored)
* 3 tablespoons dry milk
* 1/8 teaspoon salt

Butter a small flat dish or saucer and set aside. Combine all dry ingredients in a saucepan. Stir in water. Cook on medium-low heat until very thick. Be sure to cook at least 5 minutes to get beans cooked. If they thicken too fast add more water and turn down heat. Stir with a pancake turner to keep bottom scraped. Remove from heat and beat in shortening with a whisk.

When cooked, scrape out on saucer and let cool. Form into balls

[I thought of Maple flavoring for this]

This is from Mollie KatzenÂ’s Moosewood Cookbook.

Gypsy Soup

2 c. chopped onions
2 cloves garlic, minced
3Â–4 Tbs. olive oil
2 c. peeled and chopped sweet potatoes or winter squash
1/2 c. chopped celery
1 c. chopped fresh tomatoes
3/4 c. chopped sweet peppers
1 1/2 c. cooked chickpeas (canned or 3/4 c. prepared dry chickpeas)
3 c. stock or water
2 tsp. paprika
1 tsp. turmeric
1 tsp. basil
1 tsp. salt
dash of cinnamon
dash of cayenne
1 bay leaf
1 Tbs. soy sauce or tamari

Saute onions, garlic, and celery for a few minutes. Add sweet potatoes, all the spices (except the soy sauce), and the stock or water. Cover, simmer 15 minutes. Add remaining vegetables and the chickpeas. Simmer until the vegetables are as tender as you like them to be.

Here is a recipe for tortillas, that I have used a lot. Much better that from the store, and always have stuff in pantry!

Flour Tortillas

2 C. all purpose flour 1/2 tsp salt 1/4 c veg. shortening 1/2 c warm water

1. Mix flour and salt. Rub in shortening with fingers til it has a fine, even texture. Stir in water until dough forms.

2. Knead dough on floured surface until smooth and elastic, 2Â–3 min. Let rest, wrapped in plastic wrap, at room temp, 30 min.

3. Knead a few times. divide into 8 pieces for 10 or 12 pieces for 8 . Roll each in a ball and cover with plastic to keep from drying out. Using rolling pin, or totilla press, flatten out to size. Stack between sheets of waxed paper.

4. Heat ungreased heavy griddle or skillet (my cast iron skillet is great!) over med high heat, until a sprinkle of water dances. cook 1 tortilla until top is bubbly and bottom is flecked with brown, @ 20Â–30 sec. Flip, cook another 15Â–30 seconds, until speckled. Press with spatula, if puffing up.Put in foil til rest are done. Can keep in a warm (250 degrees) oven up to 30 minutes, but best used immediately.

Corn Tortillas

2 cups masa harina (I can buy Â“bobs red millÂ” in my grocery, also trader joes & whole foods, & mexican section or grocer) 1 to 1 1/4 c water

Add just enough water to make a stiff dough. Best to use tortilla press. Basically, follow above directions - though no need to knead and rest.

courtesy:Â”mexican cooking class cookbookÂ” 1984