Someone gave me some bags of dry beans (black, lima, gorbonza, red and pinto) I need recipes?

Question

I have a slow cooker and would love to use it for this...I don't really have to use all the beans together...oh and my hubby doesn't like veggies, or chunks of tomatoes, cream of any kind of soup, and not crazy about onions and peppers either...Thanks in advance

Answer 1

You'll find thousanda upon thousands of recipes for beans on the internet.

But, before you start cooking them, you must follow these steps.

1. Pick through each bag of beans. Do this separately for each type fo bean. Discard broken beans, badly discoloured beans and anything that isn't a bean. (Beans come to us almost directly from the field.) They can then be stored in airtight containers anywhere.

2. Before you begin to cook with any type of bean, rinse the berans under running water. That's to bet rid of any sand or soil that may remain.

3. Most beans need to be soaked, overnight, and then drained efore they are cooked. So, when you've rinsed them, put them into a large bowl and cover will cold water. You want a couple of inches (5cm) of water over the beans in the bowl. Let them soak overnight.

4. Drain well, rinse, and then start cooking.

For that matter, dried beans, once cooked, have a 6-month freezer life. So, you may as well cook up some of each type and freeze them. I freeze them in about 1-c batches, in resealable containers. Take them out any time to add to anything.

Answer 2

You can make the beans to serve along with tacos, enchiladas or the like. Put the rinsed, soaked beans in the slow cooker with chicken stock to cover, add garlic and onion to taste and cook until tender. Keep an eye on the liquid level. You could could also cook the garbonzos the same way, then put them in the food processor with garlic, salt and tahini to make a hummus dip. All beans are good eats - and lots of fiber.

Answer 3

Here are a few links that include LOTS of recipes and advice on cooking with beans.

U.S. Dry Bean Council:

http://www.americanbean.org/index.htm

Northarvest Ben Growers Assoc.

http://www.northarvestbean.org/html/consumer.cfm

HAPPY EATING!

Answer 4

Sorry honey but if your husband doesn't like the things you mentioned above then you are pretty stuck. Wait, I know, cook the following meal and make basic white rice for your husband and prepare the beans for you!

Quick and Healthy Grilled Italian Chicken
4 boneless, skinless chicken breasts
2 zucchini, sliced
2 summer squashes, sliced
2 onions, chopped
1 cup Italian salad dressing




1. Place chicken breasts in a container with a lid. Pour 1/2 cup of your favorite Italian salad dressing over top. Cover and refrigerate until ready to cook. In separate container slice squash and onions. Pour a 1/2 cup of the same dressing over the vegetables.

2. To cook: Place meat and vegetables on grill and cook until chicken is no longer pink or place meat and vegetables on broiler pan and broil in oven.

Answer 5

Barbecued Lima Beans
INGREDIENTS
1 pound dried lima beans
6 cups water
1 1/2 cups chopped onions
1 teaspoon salt
1 cup ketchup
3/4 cup packed brown sugar
1/3 cup pancake syrup
1/4 teaspoon hot pepper sauce
4 bacon strips, cooked and crumbled
DIRECTIONS
Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding water. Return beans to the saucepan. Add 6 cups water, onions and salt; mix well. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until beans are tender.
Drain and discard liquid. Stir in the ketchup, brown sugar, syrup, hot pepper sauce and bacon. Transfer to an ungreased 2-qt. baking dish or bean pot. Cover and bake at 350 degrees F for 30 minutes. Uncover and bake 30 minutes longer or until bubbly.
You can use the slow cooker for this since it needs to cook for
a few hours.
You can always omit the onion, I usually do since we don't really like onions either.



French Market Soup in a Jar
INGREDIENTS
1 pound dried navy beans
1 pound dried pinto beans
1 pound dried great Northern beans
1 pound split peas
1 pound yellow split peas
1 pound dried black-eyed peas
1 pound lentils
1 pound dried baby lima beans
1 pound dried lima beans
1 pound dried soybeans
1 pound pearl barley
1 pound dried red beans
DIRECTIONS
In a very large container, combine navy beans, pinto beans, great Northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. Divide evenly into 14 (1 pint) lidded jars.
Attach a card to each jar with the following recipe: ADDITIONAL INGREDIENTS: 2 quarts water; 1 ham hock; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) can diced tomatoes with green chiles; 1 large onion, chopped; 1 clove garlic, minced. TO PREPARE: Soak 2 cups French Market Bean Mix in water to cover, 8 hours or overnight. In a large soup pot, bring 2 quarts water and ham hock to a boil. Reduce heat and simmer 20 minutes. Remove ham hock. Stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. Bring to a boil again, skimming foam off the top. Reduce heat, cover and simmer about 1 hour, until beans are tender

Answer 6

There are many internet websites with recipes. You can do a search on google or yahoo for recipes and many of the websites have a place where you can search for recipes with specific ingredients.