Dried Bean Recipes

[OldSchool]

..... I also think that practicing with what food we have stored is very important to learn how to make it desirable.

Cooking with what I'm prepping with for long term food storage is exactly why I'm doing this. Normally or prior to this - If I wanted Pork & Beans or Bean Soup.... I would have bought it, in a can.

Anyway, I'm one hour + into cooking and so far so good. The broth tastes good, beans need to cook more and soak up the flavorings.

 

[OldSchool]

Beans were well cooked at the two hour mark. With my rice maker I timed it well for both to be done at the same time. I'm calling this my first successful attempt at beans and rice. I learned a few things and would do some things different next time, but I've got a good and nutritious meal here with leftovers.

Maybe I should have asked for recipes in my Beans and Rice thread: https://www.homesteadingforum.org/threads/beans-and-rice.37212/
But this worked well, and you all can keep the recipes coming. Navy Beans or White Beans are next up for me. At this point it's all about learning what I like.

Edit: Gotta refine my non-existent slicing and dicing skills too.

 

[jazzy]

here is a recipe ive used for years and even stock up on the dry
ive found it very handy

Scotch Broth - small batch

1/3 C kidney beans
1 C barley
1/2 C lentils
1/8 C green sp;lit peas
1/8 C chick peas
1 1/4 C rice


use 1 C mix with 1 tsp favorite bullion and seasonings.

put in pot add 3 Q water bring to boil
cover and simmer til soft about 1 hr 15min or so
this is bland so need to add salt, pepper, seasonings
i like to cook it and add a can of meat or chili or whatever for flavoring
did i tell ya its bland and you need salt and seasonings...

i used the dry measurements and multiplied to make up some jars for pantry. it is handy to pull out when i need some to make a batch and simmer on the stove
this is quite good and versitle



i was told years back this is an old recipe poor people used to get thru hard times

 

[Magus]

In a one-gallon pot:
1 gallon of distilled water.
1 quart of nasty, rot-gut beer.
1 minced onion.
2 cups of Lima beans.
1 cup of navy beans.
1 cup of pinto beans.
1 cup of washed and diced salt pork or pork belly OR 1' of diced Polish sausage.
1 minced red pepper.
1 whole potato to mellow the flavor.
Bring to a simmer for three hours and add beer as needed.
Add one small shot glass or 1 Oz of white vinegar when the beans are mostly done.

The original recipe calls for 1 skinned and cubed beaver tail.

 

[Magus]

I guess now you need to know how to skin a beaver's tail.
with a sharp knife, make 1 shallow slit longways down each side.
Skewer it on a roasting fork or stainless rod and roast it over medium
coals until the skin bubbles up, then let cool, it should peel away from the
meat easily.

Method 2
Drop it in boiling water for 5 minutes. not as effective, but doable.