2
Apr

Bean Recipe

   Posted by: John   in Food Storage, Recipes

Mmmm…had these for dinner tonight. This recipe is well suited for food storage items, except for the meat, which is not really needed. I used dry beans and black-eyed peas. I put all of them in the pressure cooker for 15 minutes. You could soak them overnight and cook them the next day. If you use canned beans, put the juice from the can in the crock pot and don’t add water. This makes about four 1-cup servings. Weight Watchers points: 4 per 1/2 cup

  • ½ cup black beans
  • ½ cup kidney beans
  • ½ cup great northern or white beans
  • ½ cup black-eyed peas
  • 1 medium onion, minced (could use dried onions)
  • 1 cloves minced garlic
  • 2 tbsp prepared mustard
  • ¼ cup ketchup
  • ½ cup brown sugar
  • 2 tbsp vinegar
  • 1 – 1 ½ cups water

Optional:

  • 8 oz finely cubed ham, or
  • 8 oz cooked ground beef

Cook beans by either pressure cooking or soaking overnight and cooking the next day on the stove.

Place cooked (or canned) beans and all other ingredients in crock pot. Stir well and cook on low for 6 hours, stirring once every other hour.

You may need to adjust brown sugar amounts to taste.

This entry was posted on Sunday, April 2nd, 2006 at 10:54 pm and is filed under Food Storage, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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