2008 October -beans

Preparedness Newsletter
October 2008

“...when we really get into hard times, where food is scarce or there is none at all, and so with clothing and shelter, money may be no good for there may be nothing to buy, and you cannot eat money, you cannot get enough of it together to burn to keep you warm, and you cannot wear it.”
Pres. J. Reuben Clark, Jr.

Spiritual Goal: Attend or listen to one more session of General Conference than you normally do.

Provident Living Goal: Make a goal to read 30 minutes everyday to your children or grandchildren.

Basic Storage Goal: 50 pounds Legumes (dried beans) Pinto, Navy, Red, Lentils, Split Peas per person
5 pounds peanut butter per person

72-Hour Kit: 4 granola bars per person
2 packages hot chocolate mix per person
2 sticks beef jerky per person

Expanded Storage Item: Light bulbs
One months prescription ahead for doctor prescribed medications

Thought:
Important Notice!
The maker of all human beings is recalling all units manufactured, regardless of make or year, due to serious defect in the primary and central components of the heart. This is due to a malfunction in the original prototype units code named Adam and Eve, resulting in the reproduction of the same defect in all subsequent units. This defect has been technically termed “Sub-sequential Internal Non-morality”, or more commonly known as SIN, as it is primarily symptomized by loss of moral judgment.
Some other symptoms:
Loss of direction Amnesia of origin
Lack of peace and joy Selfish or violent behavior
Depression or confusion in the Fearful
mental component Incorrect use of maternal components
Idolatry
The manufacturer, who is neither liable or at fault for this defect, is providing factory authorized repair and service, free of charge to correct this defect. The number to call for the recall station in your area is: P-R-A-Y-E-R. Once connected, please upload your burden of sin by pressing: R-E-P-E-N-T-A-N-C-E. Next download J-E-S-U-S C-H-R-I-S-T into the heart. No matter how big or small the defect is, our Lord will replace the defect with:
Love Joy
Peace Longsuffering
Gentleness Goodness
Faith Meekness
Willingness to do the right, also known as CTR
Please see the operating manual, The Scriptures, for further details on the use of these fixes. Warning: Continuing to operate the human unit without correction voids the manufacturer's warranty, exposing owner to dangers and problems too numerous to list and will result in the human unit being permanently impounded.
Beans

Beans are a good source of protein and fiber. There are a variety of beans to choose from:
Anasazi Bean Kidney Bean White or Navy Bean
Lima Bean Lentils Red Bean
Garbanzo Bean Mung Bean Soy Bean
Greaat Northern Bean Pinto Bean Split Pea

Pinto Bean: pink speckled with brown, popular with Mexican cookery. First choice for refried beans, good in casseroles and soups.
Great Northern: large white, have a delicate flavor and tender texture. Excellent in baked beans, soups and stews.
Kidney Bean: oval, light or dark red, firm texture, meaty flavor, holds shape well. Versatile ingredient for salads, soup, chili and casseroles.
Lima Bean: large and small (butter beans). Aristocrat of beans with buttery, nut-like flavor. Widely used for main dishes and combined with ham and bacon.
Navy Bean: smallest white bean, most abundant, seen often in casseroles, baked, and pork'n beans.
Red Bean: bright red color, adds a lift to salads. Known as Mexican “chili” bean Requires shorter cooking time.
Soybean: small, pea-shaped, firm, in a variety of colors, most complete protein of all legumes.
Garbanzo bean: known as chickpeas. Irregular shape, firm texture and nut-like flavor. Tasty in salads.

Beans are one of the first crops cultivated by man. Along with peas, lentils, and peanuts, beans are classified as legumes. Dry beans are regarded as an important staple particularly in countries where fresh vegetables are not available during the winter season.
Beans are one of the best food bargains. As a nutritional value, beans are hard to beat. Most are a source of calcium, vitamins A and C, thiamine, potassium and iron. Incomplete protein by themselves, legumes when combined with grains such as wheat, rice or corn provide complete protein; served with meat, cheese or eggs, legumes enhance the protein value of those foods.

Cooking times for dried beans vary widely, even from package to package. Soaking and cooking ahead, before mixing with other recipe ingredients, helps to get the right tenderness and can minimize final cooking time.

Soaking cuts cooking time by half and saves nutrients that prolonged cooking can destroy. DO NOT add salt to soaking water. It toughens skins and prevents water absorption.

Beans soften and get tender in an alkaline environment. Acid slows down cooking, so add tomatoes or vinegar when beans are nearly done. The calcium in molasses has the same effect. Always keep beans covered with liquid when cooking.

Cooked beans can be refrigerated, in a covered container, for up to five days. Leftover beans can be kept in the freezer for at least a year. This allows you to cook a large recipe, and then freeze in individual containers for quick meals on busy days.

Uncooked beans should be stored in airtight bags or jars, in a cool, dry place, not in the refrigerator. Old dry beans are still good, although they may need to cook longer. Nutrient value is not lost with age. They can also be ground into bean flour.

Overnight soaking: Beans soaked overnight retain their shape better, have more uniform texture and require less cooking time. This method is preferred for beans used in salads. For each 1 pound dried beans, use 6 cups water. Wash beans, add to water, and soak overnight. Drain and rinse beans; discard water.

Quick soaking: For each 1-pound dried beans, bring 8 cups water to boiling. Wash beans, add to boiling water, and boil for 2 minutes. Remove from heat, cover and soak 1 hour. Drain and rinse beans; discard water.

To cook soaked beans: For each 1-pound dried beans, dissolve 2 teaspoons salt in 6 cups hot water, bring to boiling. Add soaked beans; boil gently, uncovered, adding water if needed to keep beans covered, until tender – 25 minutes to 2 hours. Drain. Yeild: 6 to 7 cups.

Sprout beans: Wash and sort beans. Drain and put into cooking pot. Allow two days to sprout, rinsing each day, then cook by desired method.

Helpful Hints:
Always simmer beans slowly. Cooking too fast causes skins to break.
Adding a tablespoon of oil will cut down foam.
Cooked bean mixtures thicken while cooling but flavors continue to blend.
The slower you cook beans and the more you rinse them, the easier they are to digest. Don't cook beans in the soaking water. Add 1 peeled apple or potato. Discard when beans are cooked.

Bean Math
One 15-ounce can of beans = one and two-thirds cups cooked beans, drained
One pound dry beans = six cups cooked beans, drained
One pound dry beans = two cups dry beans
One cup dry beans = three cups cooked beans, drained

Recipes

Bean Soup Seasoning Mix
This seasoning mix can be made ahead and stored with your beans and used to make bean soup. You can use a mixture of many different beans.
4 cups dried onions
½ cup paprika
¼ cup salt
3 Tblsp mustard powder
1 Tblsp granulated garlic
½ cup chicken bouillon granules
½ cup beef bouillon granules
½ cup dry parsley

Mix and store in bags (¼ cup per bag) or a bottle. This has a limited shelf life.
To use: makes 6 (½-cup) servings
1 ½ cups beans or mix of beans
¼ cup seasoning mix (above)
5 cups water
1 Tblsp oil
1 (15 oz) can tomato sauce or (14 oz) can tomatoes
any ham or bacon pieces (cook bacon)

Plan on using the pressure cooker to cook this, it would be faster.

Confetti Bean Soup
Bean Mix and Seaoning Mix
1 ½ cups dried pinto beans
1 ½ cups white navy beans
1 cup dry kidney beans
1 cup dry lima beans
1 cup dry garbanzo beans
½ cup dried minced onion
1 Tblsp paprika
2 tsp salt
1 tsp mustard powder
½ tsp granulated garlic
1 Tblsp chicken bouillon powder
3 cubes beef bouillon
1 Tblsp dried parsley
¼ cup bacon bits
¼ cup mixed vegetable flakes
4 quarts water
¼ cup vegetable oil (optional)
4 (14 oz) can tomatoes
To make bean mix: Measure pinto, navy, kidney, lima, and garbanzo beans, and combine in a large airtight container or bag.
To make seasoning mix: Combine onion, paprika, salt, mustard powder, garlic, bouillons, parsley, bacon bits, and vegetable flakes in plastic bag and shake to mix. Place bag in bean container. Store at room temperature.
To make one batch (6 bowls) of soup, start 2 ½ hours before. Rinse 1 ½ cups bean mix in sieve under running water. Place beans in a three-quart saucepan. Add 5 cups water, 1 Tblsp oil, and ¼ cup seasoning mix. (You can add 1 can tomatoes and juice at this time, or you can add the juice and reserve the tomatoes to add near the end of the simmering time.) Bring to boil, reduce heat and cover. Simmer for 2 to 2 ½ hours until beans are tender.

Red Beans and Rice
1 cup onion, chopped
1 green pepper, chopped
2 to 3 large garlic cloves, minced
2 Tblsp butter
2 cups cooked red beans
½ pound cooked smoked sausage, sliced
1 bay leaf
4 cups hot cooked rice
In large skillet, cook and stir onions, green pepper and garlic in butter until vegetables are crisp-tender. Stir in beans, sausage and bay leaf. Serve bean mixture over rice. Makes 4 to 6 servings.