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Different bean recipes

  • Utah State Preparedness Expo - recipes

    We had a really great time in Salt Lake at the Utah State Preparedness Expo Saturday, September 12. We met a lot of wonderful people who are trying to get prepared with food storage. As I was giving out different food samples, I had several who asked for the recipes for the chili and fruit cobbler that I had made. So I thought I would share them here.

    fruit cobbler fruit cobbler

    Fruit Cobbler

    mix 3 kinds of fruit with water mix 3 kinds of fruit with water
    add sugar add sugar

    Mix 3 cups of freeze dried fruit with 5 cups of water. (You can use 1, 2 or 3 kinds) I used 2 (blueberry and raspberry). Bring to a boil and add 1 cup sugar. Boil for a few minutes. The mixture will be thin. Add 3/4 cup tapioca and mix well.



    put fruit mixture in bottom of cake pan put fruit mixture in bottom of cake pan




    Pour into a cake pan and let cool for a few minutes.


    mix cake batter mix cake batter
    pour cake batter over fruit and bake pour cake batter over fruit and bake

    Next, mix 3 cups complete white cake mix with 1 ¾ cups water. Pour over fruit mixture and bake at 375 degrees for 40 to 45 minutes. Can serve it warm or cold.



    Chili Chili

    7 cups water 1 16 oz. can stewed tomatoes, undrained ½ c. tomato powder 3 cups dried beans that have been soaked overnight* 3 c. freeze dried ground beef 2 tsp. beef bouillon ¾ c. chili powder 1 Tblsp. cumin 1 Tblsp. oregano 2 tsp. salt ½ tsp. cayenne (optional) *I used black turtle and small red beans

    cook the beans cook the beans
    tomatoes and spices tomatoes and spices
    add ground beef add ground beef

    Put water into a large stew pot. Add the tomatoes, tomato powder, ground beef, beef bouillon, chili powder, cumin, oregano, salt and cayenne. I cooked the beans separately then added them later. Let simmer for 30 minutes to 1 hour until done. Enjoy with onions, sour cream and cheese. **The amounts on the seasonings are an estimate since my husband was helping me and never measures anything. I would suggest adding them to taste.

    Contributed by Pam Higley


  • Homemade Crockpot Chili

    chiliOn cold days like this, there’s nothin’ better than a hot meal! A delicious and very filling meal is homemade crockpot chili. This mildly spicy soup is great for a one-time big family meal or several meals for those who enjoy leftovers, although I would recommend eating it within 4 days. With a little prepping the day before, this homemade crockpot chili requires little effort to make!

    On the evening before the meal is to be made, soak 3 to 4 cups of pinto beans in water overnight. Then, make sure there is about two pounds of thawed ground beef in the refrigerator.

    cook the ground beef with the chili powder cook the ground beef with the chili powder

    Once you’re ready to make the homemade crockpot chili, start by putting two cups of water in the crockpot. Then, break up the thawed ground beef into small chunks and put in the crockpot. Next, sprinkle 7 to 10 tablespoons of chili powder over the raw meat, then put the crockpot lid on and cook on medium heat for at least two hours. If you find that you don’t have any ground beef, freeze-dried ground beef is a perfect necessity to have in your food storage for just such occasions!


    add the beans and onions to the crockpot add the beans and onions to the crockpot

    After the 2 hour mark, rinse the pre-soaked pinto beans thoroughly with hot water and add to the chili-seasoned hamburger. Don’t worry if you forget to let the beans soak overnight. Just make sure to boil them in hot water for 15 to 20 minutes, let them soak for an hour, then rinse them thoroughly in hot water before adding them into the chili.
    Now’s a great time to add anywhere between ¼ cup to ½ cup of chopped onions if that’s something everyone likes. If the crockpot is left on high, let the ground beef-and-bean mix cook for another two hours to make sure the beans and meat are completely cooked.

    Next, open 2 to 3 cans of diced tomatoes (but do not drain any of the tomato juices out of the cans) and dump into the crockpot. Stir the tomatoes into the chili and let it sit for about 5 minutes and then it’s ready to serve!

    Delicious chili! Delicious chili!

    Contributed by Angelia Kuna


  • Get Prepared - Beans, Legumes, Rice, Pasta

    Beans, Legumes, Rice, Pasta Beans, Legumes, Rice, Pasta

    Now that you have begun your food storage plan with the essential grains, it is time to add additional staples to the list. These staples include beans, legumes, rice and pasta. These are great staples to include in your food storage supply because of their long shelf life. Stored in an air-tight container (such as cans or buckets), these items will store 20 to 30 years when kept at a cool, dry temperature.
    Beans and legumes are an important food storage item. They are an excellent source of fiber, starch, minerals and some vitamins. Beans have an average of 22 percent protein and contain almost all of the essential amino acids. With the large variety of beans and legumes that are available, these are a great way to add variety to your food storage.

    black turtle beans black turtle beans

    Rice is also an excellent addition to your food storage supply due to its versatility and its high caloric value. Rice is high in starch and fiber, low in sodium and is a good source of protein. White rice will store up to 30 years when stored properly. Due to the natural oils found in brown rice, it is not recommended for long term storage since the oils may go rancid.

    White and Brown Rice White and Brown Rice

    Pasta is a versatile and affordable product that is great for long term food storage. With carbohydrates that provide energy and essential nutrients in the form of fiber, vitamins and minerals, pasta is an inexpensive way to include nutritional items in your food storage supply.

    Pasta variety Pasta variety

    Beans, legumes, rice and pasta are an affordable way to add versatility to your food storage as well as providing great nutritional value. From salads to casseroles to soups, there is sure to be a healthy meal on hand the whole family will enjoy – such as this delicious chili recipe. It’s a great way to warm up on a cold day!

    chili chili

    Mom’s Sweet Chili
    2-3 cups dry red or kidney beans
    1 lb. hamburger, browned (with the onion)
    Small can of tomato sauce
    1 quart of stewed tomatoes or tomato juice
    Small onion
    Salt and pepper (dash for seasoning)
    3 tsp chili powder (more to taste for personal preference)
    ½ cup sugar
    Cook the beans until they are tender, rinsing the beans before cooking. Drain some water from the beans before adding additional ingredients if needed. Brown the hamburger and onions and add to the beans. Add ½ cup sugar, salt and pepper, a small can of tomato sauce and the tomatoes or tomato juice, and 3 tsp. of chili powder seasoning (more if preferred to taste). Let simmer for about a half an hour.
    To prepare in a slow cooker: soak beans overnight. Drain if desired. Combine all ingredients in the slow cooker and cook until beans are tender.
    A delicious chili on a cold day!!


  • Vegan Split Pea Soup

    1 Tbsp extra virgin olive oil                               1 tsp curry powder

    1 carrot, chopped                                               1 cup yellow split peas

    1 stalk celery, chopped                                     4 cups water

    1 small onion, chopped                                    1 tsp salt

    Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes or until very thick.

    Makes 6 servings.

    (Recipe retrieved from

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  • Creamy Split Pea Soup

    ½ lb sliced bacon, diced                                   2 cups diced fully cooked ham

    1 large onion, chopped                                     2 tsp salt

    2 celery ribs, sliced                                            1 bay leaf

    1 lb dried green split peas                                ¼ tsp pepper

    2 quarts water                                                     1 cup heavy whipping cream

    2 medium potatoes, peeled and diced

    In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Sauté until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat, cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf.

    Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

    Makes 12 servings.

    (Recipe retrieved from

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  • Sixteen Bean Sour Cream Soup

    1 – 16 oz pkg 16 bean soup mix                    1 cup fat free sour cream

    1 onion, chopped                                              1 - 14.75 oz can creamed corn

    1 lb chopped ham                                             1 tsp low-sodium salt

    Clean beans, rinse and place in a large stock pot. Add 6 cups of hot water, onion and ham. Bring to a boil, then lower heat and simmer for 1 hour.

    Stir in sour cream and simmer for 30 minutes. Add creamed corn and simmer for 15 minutes. Add salt. Serve hot.

    Makes 8 servings.

    (Recipe retrieved from

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  • Southwestern Chicken and White Bean Soup

    1 Tbsp vegetable oil                                                 3 cloves garlic, minced

    1 lb skinless, boneless chicken breast, cut into 1-inch pieces

    1 ¾ cups chicken broth                                            2 tsp ground cumin

    1 – 16 oz. can small white beans rinsed and drained

    1 cup frozen whole kernel corn                               1 cup thick and chunky salsa

    1 large onion, chopped

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.

    Stir the chicken, broth, salsa, garlic, cumin, beans, corn and onion in a 3 ½ quart slow cooker. Add the chicken.

    Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through.

    (Recipe retrieved from

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  • Mung Bean Stew

    ½ cup raw mung beans                                        2 carrots, sliced

    5 potatoes, peeled and quartered                      2 stalks celery, sliced

    ¼ tsp salt                                                                 5 button mushrooms, sliced

    1 Tbsp canola oil                                                   2 cups vegetable stock

    1 onion, peeled and chopped                             salt and pepper to taste

    Preheat oven to 400 degrees F (200 degrees C).

    Place the mung beans in a saucepan and cover with water. Bring to a boil over medium-high heat and cook for 10 minutes. Lower heat to medium and simmer until soft, about 10 minutes. Drain beans into a strainer and rinse under cold water. Set aside.

    Meanwhile, place the potatoes in saucepan, cover with water and stir in ¼ tsp salt. Bring to a boil over medium-high heat and cook just until potatoes begin to soften when pierced with a fork, about 10 minutes. Drain and set aside.

    Heat the oil in a skillet over medium heat. Add the onion, cook and stir until transparent, about 5 minutes. Add the carrots, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 minutes. Pour in the stock and add salt and pepper to taste. Cook vegetable mixture 5 minutes more. Combine with the mung beans and potatoes in an oven-proof casserole dish. Cover with a lid.

    Bake in preheated oven until mixture bubbles, about 30 minutes.

    (Recipe retrieved from

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  • Lentils

    As a soup:

    1 cup lentils

    2 cups chicken, beef or vegetable bouillon

    2 cups chopped fresh vegetables of your choice

    Put all ingredients in a large pot, bring to a boil, reduce heat and simmer for 20 minutes stirring often. When vegetables are tender, add salt and pepper to taste and serve piping hot.

     As a garnish:

    Cover with water, bring to a boil and simmer for 4-6 minutes. Drain. Use as a garnish in baked potatoes, fish or meat dish.

     As a salad:

    Cook as above adding 1 tsp of lemon juice to cooking water (to help retain color). Drain and mix with your favorite salad dressing and fresh parsley. Try adding to other salads.

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  • Garbanzo Bean Tomato Salad

    3 Tbsp vegetable oil                                               1 Tbsp red wine vinegar

    1 tsp salt, divided                                                    ¼ tsp pepper, divided

    2 cups cooked & cooled garbanzo beans          3 medium tomatoes, thinly sliced

    1 medium onion, thinly sliced                               1 Tbsp minced fresh basil

    In a bowl, combine the oil, vinegar, ½ tsp salt and 1/8 tsp pepper. Add beans; toss to coat. Place tomatoes in a serving bowl. Top with onion. Sprinkle with basil and remaining salt and pepper. Top with bean mixture. Cover and refrigerate for at least 1 hour. Toss just before serving.

    (Recipe retrieved from

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