Canning Beans

Canning Beans

1. Rinse beans well in a colander.
2. Put a cup of beans in each quart jar.
3. Fill with water.
4. Soak overnight
5. Pour out the water and refill up to 1 inch below the neck of the jar
6. Add 1/2 - 1 tsp salt
7. Boil your lids for 3 minutes
8. Put lids and rings on and put them into your pressure canner (it must be a pressure canner).
9. Follow your canner’s instructions (they are all a little different).
10. Process for 90 min. at 10 -11 pound of pressure. (don’t start the timer until you have let the steam escape for 10 minutes and THEN put the weight on. When it gets to 10 pounds, start the timer for 90 minutes)

Crispy Cinnamon Garbanzo Beans

1 cup dried garbanzo beans

2 tablespoons vegetable oil

2 tablespoons raw (or regular granulated) sugar

1/2 teaspoon ground cinnamon

1 teaspoon salt

1. Soak the beans overnight in cool water. Drain and pat them dry with paper towels. Preheat oven to 350°F. In a bowl, toss the beans with the vegetable oil and sugar. Spread them in a single layer on an ungreased baking sheet. Roast them in the oven until crunchy and no longer soft in the centers, about 45 minutes. (Stir them a few times to prevent burning.) Immediately toss the beans in a bowl with the cinnamon and salt. Cool and serve, or store in an airtight container at room temperature for up

Crunchy Garbanzo Beans

(You can use lots of different flavorings. I used chili powder and Garlic salt on mine)

2 tablespoons olive oil

2 (15-ounce) cans Garbanzo Beans, drained and rinsed

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped fresh rosemary

3 tablespoons freshly grated Parmigiano-Reggiano cheese

Preheat oven to 400°F (205°C). Line a large rimmed baking sheet with aluminum foil.

Rinse the beans in a colander, drain and dry well with a paper towel.

Add the oil, salt and pepper to the beans and toss evenly to coat.

Spread beans in an even layer on the baking sheet, and place in preheated oven. Bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking.

Sprinkle the rosemary evenly over the beans, and continue to cook for 8 to 10 minutes, until beans are crunchy. Some will be slightly soft in the center.Remove the pan from the oven and transfer the beans to a serving bowl.

Sprinkle the cheese over the beans, and stir to evenly distribute the cheese.

Pinto Bean Fudge

2/3 cup Canned milk (or light cream)

1 1/2 cups Mini marshmallows

1 1/2 cups Strained pinto beans

1 teaspoon Vanilla

1 2/3 cups Sugar

1/2 cup Nuts

1 1/2 cups Chocolate chips

Combine sugar and milk in kettle. Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows melt. Pour into buttered pan; (I would line with waxed paper for easier clean-up) cool and cut into squares.

Idaho's Pinto Bean Pie

• 1 heaping cup mashed pinto beans (Note: 1 1/2 cups cooked beans equals about 1 cup, mashed)
• 1/2 cup sugar
• 1 cup brown sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1 9-inch unbaked pie shell

Blend sugars, eggs, and butter until creamy. Add the mashed beans and blend thoroughly.

Pour into a 9-inch unbaked pie shell. Bake at 375 degrees F for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 25 minutes or until a knife inserted into the pie comes out clean.

These pies taste a lot like pecan pie. Serve them with whipped cream, with your favorite non-dairy whipped topping, or--better yet--with a scoop of ice cream.

Pinto Bean Bread Recipe (Recipe Zaar)

• 2 cups lukewarm milk
• 2 packages yeast
• 2 cups pinto beans, mashed
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons shortening, melted
• 5-6 cups flour

Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.

Stir in the yeast and wait for it to bubble.

If it has not bubbled in 5 minutes, get new yeast.

Stir in 5-6 cups flour, to make a kneadable dough.

Knead 5-10 minutes, until satiny.

Place in a greased bowl, turning to grease dough.

Cover loosely with a clean damp cloth and let rise till double

Punch down; let rise again.

Punch down; shape into 2 loaves.

Place in greased loaf pans.

Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.

Crock Pot Bean Dip Recipe (Recipezaar.com)

• 1 (15 ounce) can refried beans
• 1 cup picante sauce (your choice)
• 1 cup shredded monterey jack cheese
• 1 cup shredded cheddar cheese
• 3/4 cup sour cream
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon chili powder
• 1/4 teaspoon ground cumin
• tortilla chips
• salsa

In a bowl, combine the first 8 ingredients; transfer to a slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with chips and salsa.

Smokey Black Bean Hummus (Recipezaar.com)

• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons lemon juice
• 2 garlic cloves
• 2 tablespoons tahini
• 1 tablespoon extra virgin olive oil
• 1/4 cup sweet onion, chopped
• 1 teaspoon smoked paprika, to taste
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Dump everything in a food processor and whiz until smooth.

Chill for at least 2 hours before serving with raw veggies, crackers, pita chips, and other favorite dippers.

Pinto Bean Cake

"Here's a cake to surprise the crowd!":

1 cup white sugar 1/4 cup butter 1 egg 2 cups cooked pinto beans, mashed 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking soda		1 cup golden raisins 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 cup chopped pecans 2 cups diced apple without peel
1	Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
2	Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
3	Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
4	Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.
Chicken and Corn Chili

	Rated: "Use a slow cooker to make this chili with chicken, pinto beans, and corn, flavored with salsa, cumin, and chili powder.
4 skinless, boneless chicken breast halves 1 (16 ounce) jar salsa 2 teaspoons garlic powder 1 teaspoon ground cumin 1 teaspoon chili powder		salt to taste ground black pepper to taste 1 (11 ounce) can Mexican-style corn 1 (15 ounce) can pinto beans

DIRECTIONS:

1	Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
2	About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
3	Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.

Taco Soup Allrecipes.com
2 pounds lean ground beef 1 onion, chopped 1 (4 ounce) can diced green chiles 1 teaspoon salt 1 teaspoon ground black pepper 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can lima beans, drained	1 (1.25 ounce) package taco seasoning mix 1 1/2 cups water 1 (1 ounce) package ranch dressing mix 1 (15 ounce) can white hominy, drained 1 (14.5 ounce) can stewed tomatoes 1 (15 ounce) can kidney beans, drained and rinsed

DIRECTIONS:

1	In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat.
2	Add chilies, salt and pepper, beans, water, seasoning mixes, hominy, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes.
3	Top with shredded cheese, and serve with chips.