Now what to do with all those beans!

Recipes

Cream of Chicken Soup

1 ¾ C. water                                                            5 Tbsp. white bean flour

4 tsp. chicken bouillon or base                                  ½ C. chopped chicken (optional)

Bring water and bouillon to a boil in small saucepan. Stir in bean flour and beat until smooth and thickened. Reduced heat and cook 2 minutes more. Remove from heat. Pour mixture into blender. Blend on high 2 minutes. If desired, add ½ C. chopped chicken pieces. Use as a substitute for canned cream of chicken soup.  May be stored in refrigerator up to one week.

  

Cream of Mushroom Soup

Follow Cream of Chicken Soup recipe, but use 1 4 oz. can mushrooms (drained) in place of chopped chicken, Use as a substitute for canned cream of mushroom soup.

Cream of Celery Soup

Follow Cream of Chicken Soup recipe, but use ½ C. diced celery in place of chopped chicken, Use as a substitute for canned cream of celery soup.

Apples-n-Beans Cake

               

1 C. cooked pinto beans, mashed                                             ½ tsp. allspice

1 C. sugar or ½ C. honey                                                                2 C. whole-wheat flour

¼ C. vegetable oil                                                                            2 C. applesauce

1 egg                                                                                                     2 tsp. vanilla

½ tsp. cinnamon                                                                              ½ C. nuts, chopped                                        

Cream mashed beans, sugar or honey, oil, and egg in a large mixing bowl. In a separate bowl, sift dry ingredients together. Stir into creamed mixture. Stir in applesauce, vanilla, and chopped nuts. Pour batter into a greased 9 x 13 baking pan. Bake at 375 for 30-40 minutes or until a knife inserted in center comes out clean.

Pinto Bean Fudge

1 C. pinto beans, cooked                                                               ½ C. cocoa powder

¼ C. milk                                                                                              2 tsp. vanilla

¼ C. butter                                                                                         2 C. powdered sugar

In a blender, puree beans and milk until creamy. Melt butter in a small saucepan. Stir in cocoa until well blended. Add whipped beans and vanilla and stir. Gradually stir in enough powdered sugar to make a thick, creamy mixture. Spread in a buttered pan. Chill 1-2 hours.

Whole-Wheat Carrot Cake Muffins

2 C. brown sugar                                                                              3 C. whole-wheat flour                                

1 C. cooked white beans                                                               1 tsp. salt

3 eggs                                                                                                   1 Tbs. baking soda

2 C. carrots finely grated                                                              1 tsp. cinnamon

   (pulse 1 C. dried carrots in blender,                                       2 tsp. vanilla

   then add 2 C. cold water & let sit                                           1 C. raisins (soak in warm water for 10 min, then drain

   for 20 min.)                                                                                       before adding to batter)

1 C. crushed pineapple, drained                                                1 C. walnuts, coarsely chopped

Grease and flour two bread pans, one Bundt pan, or two 12-cup muffin pans, or spray with cooking spray. Beat together brown sugar, oil, and eggs. Stir in carrots and pineapple. Blend dry ingredients first, then combine thoroughly with batter. Add vanilla, raisins, and nuts. Pour into prepared pans and bake at 350. Bake loaves for 40 to 45 minutes, muffins for 20 minutes, and Bundt for 1 hour, or until done.