Guest Article by NRP;
My Favorite Bean Recipes | Fart Fuel
My favorite Beans Recipes; or as we honestly would call them at home “Fart Fuel”.
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First of all let me say a couple of things.
I store a LOT of beans, somewhere around 7-800 pounds, why you ask? Because I have never, and I do mean never, had a single pound of Beans “go bad”, even after 10-15 years of storage. See Kens Articles on Bean Storage.
Second, Beans are really good for you. High in fiber and protein, plus a lot of other gunk that makes the body happy and “noisy”.
I do enjoy the many MANY varieties of Beans. Yes Mildred, there is an entire world out there besides just Pinto Beans, and somewhere I read there are over 40,000 different beans. Yes I said 40,000.
Some of my favorite are; Anasazi, Black, Zuni, Navy, Mortgage Lifter, Lima, Soybeans, Chickpeas, Kidney, and even a few Pinto Beans.
As an added bonus Beans are CHEAP!!!!!!! And store for a very long time.
YES Beans are very much a Preparedness Item, Any Prepper, Lifestyler, Survivalist or just good-ol- Mom should know how to store and Cook Beans. And yes I have eaten some HORRIBLE Beans in my day because the cook did not know Beans about cooking Beans.
OK, on to a couple of recipes I do like, remembering I really do these without a recipe but these are close.
Refried Beans; Easiest thing on earth to do.
I like Black Bean, but use whatever you want.
2 cups o Black Beans cleaned (meaning pick out any bad beans that “Might” be mixed in) drop em into a crock of water and slow cook for a few hours until tender, NOT mushy, you’re not making paste.
Drain the water and allow to mostly dry on a towel.
Dice up a medium onion, a handful of Garlic, and 1/2 dozen Jalapeños.
Grab a LARGE Cast Iron Skillet (don’t even think on using anything but Cast Iron), set the flame on HIGH and splatter the skillet with a large tablespoon full of Bacon Grease, Lard, or Coconut oil.
Once the oil is HOT add the vegies and cook them until done and transparent.
Add the beans and mix. Start to mash the bean mix with a Potato Masher, again don’t make Paste, leave them mostly whole.
Stir and heat till hot and well cooked, I use a Metal Spatula to stir them with to prevent burning.
Kill the heat and keep stirring for a few minutes till the Skillet cools a bit.
Slow Cook Crock Pot O Beans
Next are my Slow Cook “Crock Pot O Beans”
Yeah I know, it uses electricity, so what about If/When? Well dump then into a Large Dutch Oven and set them into a fire or on-top the Wood Burning Stove.
2 Cups of Beans, I happen to like the Anasazi or Zuni this way the best. Pinto are ok, but I just don’t care for Pinto.
Dump them into a 4-6 QT Crock Pot.
Add one pint or one can of good Salsa, I use my homemade Salsa.
Add 3 cups of filtered water
1 medium dice Onion,
1/2 dozen Garlic Cloves cut into 2
2-3 stalks of Celery chopped.
A little HOT pepper such as Burnt/Ground Thai Dragon, or any pepper you like.
Stir to mix things up and cook on low for 6-8 hours. I stir every hour or two just to check on the water, don’t let it dry up.
Favorite Bean Recipe
Lastly I will offer a very favorite Bean Recipe.
Mortgage Lifter beans I get from a local place in Dove Creek CO. Adobe Mills, they don’t have them often and are scarce, but OMG are they good-ers.
Now check this out for easy,
2 Cups of cleaned Beans
5 cups of Filtered Water
Cook on low in a Crock Pot for 4-5 hours…………….
That’s it, you don’t need to add anything (not even salt) these Beans are that good.
Thanks’ for reading.
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