Apple Bean Cookies
½ cup canola oil or applesauce
½ tsp. cinnamon
1 cup honey
½ tsp. cloves
1 cup mashed white beans
½ tsp. nutmeg
½ cup applesauce
½ tsp. salt
2 tsp. baking soda
1 cup raisins
2 ½ cups flour
1 cup chopped nuts
1 egg
1 cup rolled oats
Cream oil or applesauce, honey, mashed beans, and applesauce. Add remaining ingredients. Chill dough one hour. Drop by teaspoon On baking sheet coated with cooking spray; bake at 375 for 10 min.
Baked Beans
½ lb. bacon (cut up)
½ cup catsup
1 ½ lb. hamburger
1 (1lb) can stewed tomatoes
2 lg onions
¾ cup brown sugar
2 (1 lb 14 oz) cans pork and beans
1 tsp. chili powder dash of celery salt
Cook bacon until crisp, drain. Brown hamburger and onion, drain. Combine all ingredients in a 1 ½ quart casserole dish and bake at 300 for 2 hours.
Bean Vegetable Lasagna
3 cups cooked great northern beans
12 oz lasagna noodles, uncooked
2 T butter or margarine
salt and pepper to taste
2 T flour
1 ½ cup ricotta cheese
1 qt skim milk, divided
¼ cup grated parmesan cheese
1 cup frozen mixed vegetables, Thawed
1 tsp crushed dried thyme
3 cups shredded low fat mozzarella cheese
1 T minced parsley
Melt butter in saucepan, stir in flour, add 2 cups milk. Cook and stir over medium heat until thick. Combine beans, vegetables, remaining 2 cups milk, white sauce, parsley, thyme, salt, pepper, mix well. Cover bottom of greased 13x9x2 pan with ¼ of the noodles and ¼ each of bean mixture, ricotta and mozzarella cheese. Repeat layers 3 times. Sprinkle parmesan cheese on top. Cover pan and bake at 375 for 1 to 1 ¼ hours or until noodles are tender. Remove cover, bake 10 minutes or until top browns. Let stand 15 minutes before serving.
Beananza Bars
½ cup all purpose flour
¾ cup chopped dates
2/3 cup packed light brown sugar
1 cup flaked coconut
½ cup chopped walnuts or almonds
2/3 cup quick cooking oats
1 cup grape nuts cereal
7 T melted margarine
1 can (15 oz) pinto or
great
½ cup honey
northern, drained & rinsed
1 tsp. vanilla
and coarsely chopped
1 tsp. cinnamon
¾ cup dark raisins
1/8 tsp. salt
Preheat oven to 350 degrees. In a large bowl combine flour, brown sugar, oats, cereal, beans, raisins, dates, coconut, and walnuts. Add remaining ingredients, mixing well. Press mixture evenly into a greased 13x9 baking pan. Bake 20-30 minutes or until browned.
Black Bean Brownies
1 (15 oz) can black beans
1 tsp vanilla extract
3 eggs
¾ cup sugar
3 T vegetable oil
1 tsp instant coffee (opt)
¼ cup cocoa powder
½ cup chocolate chips (opt)
1 pinch salt
Preheat oven to 350 degrees. Lightly grease a 8x8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, an instant coffee in a blender; blend until smooth; pour the mixture into the prepared dish. Sprinkle the chocolate chips over the top of the mixture. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Black Bean Salad
1 (15 oz) can black beans, drained
½ cup celery, sliced
1 (8 oz) can corn, drained
¼ cup onion, chopped
½ green bell pepper, sliced into
¼ cup Italian salad dressing
thin strips 1 med. tomato, seeded & chopped
¼ cup picante salsa (mild, medium, or hot)
1 sm red onion for garnish (optional)
Combine beans, corn, green pepper, tomato, celery, onion, Italian salad dressing, and salsa in a medium bowl. Cover and chill 3 to 24 hours. Stir once or twice. Serve over Romaine lettuce and top with red onions.
Blueberry Bean Muffins
3 cups cooked dry-packaged drained red kidney beans
3 eggs 2 tsp. vanilla
1/3 cup milk
1 cup all-purpose flour
1 cup sugar
½ cup whole wheat flour
¼ cup butter or margarine,
1 tsp. baking soda
softened
½ tsp. salt
Process beans and milk in food processor or blender until smooth. Mix sugar and butter in large bowl; beat in eggs and vanilla. Add bean mixture, mixing until well blended. Mix in combined flours, baking soda, salt and spices. Gently mix in blueberries. Spoon mixture into 12 greased or paper-lined muffin cups; sprinkle with pecans. Bake muffins in preheated 375 degree oven until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pans on wire racks 5 minutes; remove muffins from pan and cool.
Easy Cheesy Beef Quesadillas
1 lb. extra lean ground beef
1 cup salsa
1 sm zucchini, chopped
1 med. tomato, chopped
1 can (16 oz) fat-free refried
1 med. green bell pepper, chopped
Beans 8 (10-inch) flour tortillas 1 cup shredded sharp cheddar cheese, and/or colby or jack cheeses
Cook the beef and zucchini in a large non stick skillet over medium high heat 5-7 minutes. Stir in the refried beans and cook 4 minutes or until heated through. Spread a third of the mixture evenly over each of four tortillas. Sprinkle evenly with cheese. Top each with another tortilla. Cook each quesadilla in a skillet over medium high heat for 1 minute per side or until the cheese is melted. Cut each into four wedges; serve with the salsa, sour cream, chopped tomato and pepper.
Enchilada Casserole
2 lbs. ground beef
2 med. tomatoes, diced
1 (15 oz) can kidney beans
1 (10 oz) can enchilada sauce
drained & rinsed 1 (15 oz) can pinto beans drained & rinsed 1 cup chopped onions
1/3 cup water 1 tsp. cumin 2 cups Colby jack cheese 6 whole wheat or flour tortillas
½ cup chopped green peppers
Preheat oven to 350 degrees. Brown ground beef, onion and green pepper. Drain excess liquid. Mix beef, onion, pepper, beans, tomatoes and spices. In a greased 9x13 baking dish, layer tortillas, ground beef mixture, and cheese. Continue to layer tortilla/meat mixture/cheese until full. Bake for 45-60 minutes until browned and cheese is bubbling.
Italian Sausage and Pasta Soup
2 lbs. hot Italian sausage
1 T dried basil
2 carrots, chopped
2 cups dried large shell
1 onion, chopped
shaped pasta
3 garlic cloves, chopped
12 oz spinach leaves
3 qts. Chicken broth
salt and pepper to taste
2 cans white beans, rinsed
1 cup fresh shredded Parmesan
and drained
cheese
Remove casings from sausage and brown over medium heat until done. Transfer to 8-10 quart soup pot, add carrots, onions and garlic. cook over medium heat until limp. Add broth, tomatoes (including juice), beans and basil. Bring to a boil. Add pasta, reduce heat and simmer, cover, stirring occasionally, until pasta is just tender, about 10 minutes. Stir in spinach and cook just until wilted (about 30 seconds). add salt and pepper to taste. Sprinkle parmesan cheese over individual bowls. Serve with dinner rolls or bread of your choice.
Pinto Bean Bread
1 pkg. Dry yeast (1 Tb spoon)
1 T instant minced onion
¼ cup warm water
1 tsp. salt
1 cup mashed pinto beans
¼ tsp. baking soda
2 T honey
2 ¼ - 2 ½ cups whole wheat
1 T butter or applesauce
flour
1 egg
Soften yeast in water. Combine in mixing bowl with beans, honey, butter or applesauce, egg, onion, salt and soda. Add flour to dough, beating well after each addition. Cover and let rise in warm place until and doubled in size (about 50 minutes). Stir down dough. Turn into a 1 ½ - 2 qt casserole dish that has been coated with cooking spray. Let rise (about 30 minutes). Bake at 350 for 40-50 minutes. Brush with soft butter and sprinkle with coarse salt.
Pinto Bean Fudge
½ cup canned evaporated milk or light cream
½ cup strained, cooked pinto beans
1 ½ cup sugar
1 ½ cup chocolate chips
1 ½ cup mini marshmallows
1 tsp vanilla
½ cup chopped nuts (optional)
Combine sugar and milk in heavy kettle. Boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows and chips are dissolved. Pour into buttered pan. Cool and cut into squares.
Refried Beans
Âź cup bacon drippings
1 clove garlic, minced
5 cups drained, cooked pinto
Âź tsp chili powder
beans
salt to taste
1 cup water
Heat drippings in heavy skillet. Mash 1 cup beans into drippings. Add 1 cup beans and about 3 T water, mash beans as they are added. Repeat until all beans are used. Add garlic, chili powder and salt to taste. Heat, uncovered until beans are thickened, stir occasionally. Serve as side dish. Omit garlic and chili powder for plain refried beans.
Slow Cooker White Chicken Chili
3-4 cooked chicken breasts, chopped 3 med. potatoes, microwaved, pealed & chopped 2 cans great northern beans, drained & rinsed 1 can diced green chilies
3-4 cans chicken broth garlic powder to taste 1-2 tsp. cajun seasoning 2 bay leaves salt and pepper instant mashed potatoes to thicken
1 sm. onion, chopped
Place chicken breast, potatoes, beans, green chilies in crockpot or slow cooker. Add chicken broth just to cover and seasonings. cook on low 5-8 hours. Remove bay leaves. Thicken to desired consistency with instant mashed potatoes. Serve with dinner rolls or bread of your choice.
Spicy Bean Cake
¼ cup butter or margarine, softened
½ tsp ground cloves 2 cups diced apples
1 cup sugar
1 ½ tsp vanilla
2 eggs
½ cup chopped nuts
2 cups cooked pureed
¾ cup raisins
pinto beans
Cream Cheese Frosting:
1 cup flour
2 sticks butter, softened
1 tsp baking soda
8 oz cream cheese, softened
¼ tsp salt
4 cups powdered sugar
¼ tsp nutmeg
2 tsp vanilla
1 tsp cinnamon
Preheat oven to 350 degrees. In a blender cream butter or margarine and sugar. Add eggs one at a time, beating well. Blend in pureed beans and vanilla. Sift together dry ingredients. Add to creamed mixture, blending well. Fold in apples, raisins, and nuts. Pour into a greased 9x13 pan. Bake in oven at 45-50 minutes or until cake tests done. Frost with a cream cheese Frosting if desired. Recipe follow: Cream Cheese Frosting: blend together 2 sticks butter and 8 oz cream cheese until creamy. Add 4 cups powdered sugar and 2 teaspoons of vanilla. Blend until creamy. Frost cooled cake.
Spicy Breakfast Burrito
4 flour tortillas (10 inch)
2 scallions, chopped
8 eggs
½ cup fresh cilantro, chopped
1 jalapeno pepper, minced
½ cup of your favorite salsa
2 T water
½ cup sour cream (optional)
1 T butter
3 cup iceberg lettuce, shredded
1 cup Monterey jack cheese,
Additional salsa and sour cream
shredded 1 (15 oz) can black beans, drained & rinsed
Heat oven to 350 degrees. Place tortillas in a large covered casserole or wrap them tightly in aluminum foil and warm them in the oven. In a large mixing bowl, lightly beat together eggs, jalapeno and water. Add salt and freshly ground pepper to taste. In a large nonstick skillet melt butter over medium heat. Cook eggs, stirring until done. To assemble burritos, place a tortilla on a cutting board. Spread a quarter of the scambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, sour cream (if using) and lettuce. Fold the tortilla envelope style: bring one side of tortilla just over edge of filling, fold in sides of tortilla, and then roll it up to form a bundle. Cut in half crosswise. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.
Taco Soup
1 ½ lbs. ground beef
1 can (17 oz) corn with juice
½ cup chopped onion
1 can (8 oz) tomato sauce
1 can (28 oz) whole tomatoes
1 pkg. taco seasoning
with juice 1 can (14 oz) kidney beans with juice
1 – 2 cups water salt, pepper to taste 1 cup grated cheddar cheese
Brown beef in large heavy kettle; drain and add onions. Cook until onions are tender. Add remaining ingredients except cheese; simmer for 15 minutes. Ladle into bowls; top with cheese.
Tamale Pie
1 egg
2 cups whole kernel corn
½ cup cornmeal
1 can tomato soup
½ cup milk
2 cups pinto or pink beans, cooked
½ lb. pork sausage
½ lb. grated American cheese
½ lb. ground beef
12 T chili powder
1 cup onion, chopped
Salt and pepper to taste
2 cups tomato sauce 1 (8 oz) can sliced black olives
Beat the egg, add cornmeal and milk and let stand while you fry the sausage and beef. To the meat add onion, tomato sauce, beans, olives, corn, soup, grated cheese and chili powder. Last, add the egg mixture. Mix all and bake at 325 for 45-60 minutes depending upon size of casserole dish used.
Three Bean Salad
1 can (15 oz) green beans
2/3 cup white vinegar
1 can (15 oz) wax beans
1/3 cup vegetable oil
1 can (15 oz) kidney beans
½ tsp salt
Drained and rinsed 1 onion, sliced into thin rings
½ tsp pepper ½ tsp celery seed
¾ cup sugar
Mix all ingredients together in a medium bowl. Let set in refrigerator for at least 12 hours.
Tom’s Taco Dip 2 (15 oz) can refried beans 2 lbs. hamburger 2 pkg. taco seasoning 16 oz. sour cream 1 ½ lbs. Colby Jack cheese, Shredded
2 (4 oz) cans sliced olives 4 roma tomatoes, chopped 1 bunch green onions, chopped 1 bag tortilla chips (white or corn)
Brown hamburger, drain, add 1 ½ packages of taco seasoning, set aside and let cool. Mix sour cream with the remaining taco seasoning, set aside. Layer in a 9 x 13 baking dish: refried beans, hamburger, sour cream, shredded cheese, olives, tomatoes, and green onions. Serve with tortilla chips.
If you like the recipes and are looking for more great ways to serve beans we have a full cookbook for sale. They are $7.50 each (includes shipping) They may be purchased by emailing Janice@centralbean.com Or sending your check or money order to Central Bean Co., Inc. PO Box 215 Quincy, WA 98848