Food Storage Recipes - Legumes

Food Storage Recipes
The following recipes have been tested by the Brigham Young University Food Quality Assurance Lab. They come from a variety of sources, and they have been organized according to their main food storage ingredient. Each recipe is also categorized by the type of ingredients it contains:
• BASIC: Contains only basic ingredients (grains, legumes, powdered milk, oil, shortening, sugar/honey, and salt)
• EXPANDED: Contains additional ingredients that can be stored (yeast, baking powder, canned food, dehydrated food, seasonings, egg powder)
• FRESH: Contains some fresh ingredients (eggs, fresh or frozen fruits and vegetables, meats, dairy products)

These recipes are a guide to help you utilize food storage more effectively. Recipes with fresh ingredients can be altered to use storable ingredients or vice versa. Adjustments and
substitutions can be made based on the ingredients you have available. The recipes that list
powdered milk as an ingredient refer to the non-instant (regular mixing) type, in dry form, unless otherwise specified. If instant, agglomerated powdered milk is used in these recipes,
adjustments may be necessary. In recipes that use whole wheat flour, all-purpose flour can be
substituted for part or all of the flour. For additional information, see the section on “Conversions and Substitutions".

Recipes with Legumes

Cream of Bean Soup [BASIC]
2 Tbsp. oil
2 Tbsp. whole wheat flour
6 1/4 cups water
1/2 tsp. salt
3/4 cup powdered milk
1 1/4 cups pinto beans (uncooked)
Prepare the beans according to the
instructions listed above. Add the flour to the
oil and blend. Stir in all remaining ingredients
and cook on low heat until thickened. Makes
6 cups.

Five Bean Salad [EXPANDED]
From Emergency Food in a Nutshell
2/3 cup oil
2/3 cup vinegar
1/2 cup sugar
1 tsp. salt
1 (15-oz.) can lima beans, drained
1 (15-oz.) can garbanzo beans, drained
1 (15-oz.) can green beans, drained
1 (15-oz.) can yellow beans, drained
1 (15-oz.) can red beans, drained
Combine first four ingredients together; add
beans and marinate overnight or for at least 2
hours. Serves 10.

Bean & Corn Chili [EXPANDED]
2 (14.5-oz.) cans assorted beans (use pinto,
black, navy, or red) OR 4 c. cooked beans
1 (15-oz.) can tomato sauce
1 (14.5-oz.) can whole, peeled tomatoes
(undrained)
1 (15.25-oz.) can corn, drained OR 1/2 cup
dehydrated corn and 1 cup water
2-4 Tbsp. minced onion
1/4-1/2 tsp. garlic powder
2 tsp. chili powder
1 tsp. salt
dash pepper
Combine all ingredients in a pot, breaking
tomatoes into smaller pieces. Heat to boiling.
Reduce heat, cover and simmer 20 minutes,
stirring occasionally. Preparation time = 30
minutes.

Refried Beans (from Pinto Beans) [FRESH]
Desired amount of pinto beans (sorted and
rinsed)
1 clove garlic
1 small onion
1 Tbsp. shortening or oil
Oregano and salt to taste
Fill a crock pot half full of pinto beans. Fill
with water until 3/4 full. Cook beans until
tender (approximately 4 hours on high). Add
more water if needed. In a sauce pan, cook
garlic and onion in shortening or oil. Mash
beans, and add to garlic and onion. Add
oregano and salt to taste. Can be frozen.

Lentil Stew [EXPANDED]
From Emergency Food in a Nutshell
6 cups water
1 cup dry lentils, sorted and rinsed
1 (15-oz.) can diced tomatoes, undrained
1 cup dried diced carrots
1/2 cup pearled barley, rinsed
1/4 cup dried onion
4 tsp. chicken bouillon
2 Tbsp. brown sugar, packed
1 Tbsp. olive oil
3/4 tsp. dried minced garlic
1/2 tsp. cumin
1/4 tsp. oregano
Combine all ingredients in saucepan and
bring to boil. Reduce heat and simmer,
covered, 45-55 minutes until barley is tender.
Serves 6-8.

Santa Fe Lentils [EXPANDED]
From Emergency Food in a Nutshell
1 cup dry lentils, sorted and rinsed
2 cups water
1 (4-oz.) can chopped green chiles
2 tsp. chicken bouillon
2 Tbsp. dried minced onion
1/2 tsp. garlic powder
1/4 tsp. cumin
7 May 2005
12
1/4 tsp. oregano
Combine all ingredients in medium saucepan
and heat to boiling. Reduce heat and simmer,
covered, 35 minutes. Mash lentils with a
potato masher to break them up. Makes 3 1/2
cups.
Serve as follows:
Soft Shell Taco: Spread a little bit of bottled
processed cheese spread down the middle of
flour tortillas. Top with Santa Fe Lentils, then
salsa or fresh chopped tomatoes and
shredded lettuce.
Tostadas: Spread a little bit of bottled
processed cheese spread on fried corn of
flour tortillas. Spread Santa Fe Lentils over
cheese. Top with salsa or chopped fresh
tomatoes and lettuce.
Dip: Combine Santa Fe Lentils with 1/2 cup
salsa and a little bottled processed cheese
spread. Use as dip for tortillas, crackers or
fresh vegetables.

Savory Indian Lentils [EXPANDED]
Revised from Emergency Food in a Nutshell
3 1/4 cups water
1 cup dry lentils or split peas
1/4 cup dried minced onion
1 tsp. salt
1 tsp. turmeric
1 tsp. cumin
1/2 tsp. dried minced garlic
1/4 tsp. cardamom
1/4 tsp. sugar
1/2-1 cup salsa (optional)
bottled lime juice (optional)
Combine all ingredients except lime juice and
salsa in 2-quart saucepan and simmer,
covered, 45 minutes. Remove lid and
continue simmering, stirring frequently, 20
minutes until mixture is the consistency of
refried beans. Mix in salsa (if desired). Serve
sprinkled with lime juice (if desired). Serves 5.

Pinto Bean Wraps [EXPANDED]
From Emergency Food in a Nutshell
1 3/4 cup dry pinto beans, soaked and
cooked OR
1(15-oz.) can pinto beans, drained
1/2 cup salsa
1/2 recipe of Spanish Rice (see “Rice”
section)
10 flour tortillas
Optional:
bottled processed cheese spread
shredded lettuce
chopped tomatoes
Add pinto beans and salsa to hot Spanish
Rice. Spread warmed tortillas with cheese
spread, if used, and fill with pinto bean
mixture. Top with lettuce and tomatoes if
available. Fills 10 tortillas.

Pinto Bean Casserole [FRESH]
1 package corn tortillas
1 lb. hamburger
1 15 oz. can pinto beans, undrained
1 15 oz. can Italian style marinara sauce
1 tsp. cumin
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
Butter tortillas and place in layers to cover
bottom of oblong cake pan. Brown hamburger
and drain. Add cumin and garlic powder to
marinara sauce. Spread beans over tortillas,
and then add sauce, hamburger, and cheese.
Bake at 350 ºF for 25 minutes. Makes 8
servings.

Creamy Beans and Macaroni [BASIC]
1/4 cup flour (whole wheat or all-purpose)
1/2 cup + 2 Tbs. powdered milk
1 3/4 tsp. salt
2 cups water
1 1/4 cups macaroni (uncooked)
1 cup pinto beans (cooked)
Garlic powder (optional)
Parsley flakes or Italian seasoning (optional)
Cook macaroni in boiling water for about 10
minutes, or until tender; drain. Combine flour,
powdered milk and salt in medium saucepan.
Stir in enough water to make a smooth paste.
Stir in remaining water and cook over
moderate heat, stirring frequently until sauce
comes to a boil and thickens. Add cooked
pasta, beans, and seasonings (as desired);
warm on stove until hot. Makes 3 cups.

Pinto Bean Pie [FRESH]
From Basic Food Storage Recipes
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup cooked and mashed pinto
beans
1 unbaked 9-inch pie shell
whipped cream, whipped topping, or ice
cream
Beat granulated sugar, brown sugar, eggs,
and butter until creamy. Add pinto beans and
blend well. Pour into unbaked pie shell and
bake at 375 ºF for 20 minutes. Reduce heat
to 350 ºF and bake an additional 25 minutes
or until a knife inserted in center comes out
clean. Serve with whipped cream, whipped
topping, or ice cream. Makes 1 pie.

Chili [FRESH]
1 lb. chili beans (about 2 1/4 cups)
1 can tomato juice (46 oz.)
15 oz. can tomato paste
15 oz. can diced tomatoes
2 lbs. hamburger (OR 2 cans ground beef)
1 large onion, chopped
3-4 ribs of celery
6-8 Tbsp. chili powder
2 tsp. cumin
6 tsp. oregano
2 tsp. salt
Soak beans overnight in enough water to
cover. Pour off soak water and rise beans.
Add enough fresh water to cover beans.
Bring beans to boil and simmer until tender.
Leave the beans in the pot and keep them
covered with water. Add tomato juice. Brown
hamburger. Add hamburger, onion, celery,
chili powder and cumin. Let simmer until
flavors blend. Adjust the amount of chili
powder to taste.

Baked Beans (White) [FRESH]
2 cups white beans
1 tsp. salt
1 onion, chopped
1/8 lb. bacon, diced
3/4 cup brown sugar
1/4 cup catsup
1 tsp. dry mustard
1 Tbsp. soy sauce
Cover beans with cold water and add salt.
Simmer until tender. Drain off all except 1 cup
of the water. Add remaining ingredients.
Place in greased casserole or bean pot. Top
with diced bacon. Cover with aluminum foil if
there is no lid. Bake at 275 ºF for 2-4 hours.
Remove the covering for the last half hour to
crisp the bacon.

Senate Bean Soup [EXPANDED]
From Emergency Food in a Nutshell
5 1/4 cups soaked and cooked dry white
beans OR 3 (15-oz.) cans white beans,
drained
5 1/2 cups water
2 Tbsp. dried onion
1 Tbsp. ham bouillon
1 Tbsp. dried celery
1/2 tsp. dried minced garlic
1 bay leaf
2/3 cup instant potatoes
1 (5-oz.) can chunk ham, broken up
pepper to taste
In large saucepan combine all ingredients
except instant potatoes and ham; simmer,
covered, 20 minutes. Remove bay leaf.
Whisk in potatoes; stir in ham and simmer for
1 minute and serve. Serves 5-6.

Mexicali Bean and Rice Salad
[EXPANDED]
From Emergency Food in a Nutshell
6 cups cooked rice
1 3/4 cups each soaked and cooked dry
kidney, pinto and black beans OR 1 (15-oz.)
can each kidney, pinto and black beans,
drained and rinsed
1 (15-oz.) can corn, drained
1/4 cup hydrated dried green pepper
1/2-1 (4-oz.) can diced green chiles
Dressing:
1/3 cup olive oil
14
1/4 cup cider vinegar
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
1/2 tsp. hot pepper sauce
Combine dressing ingredients and set aside.
In large bowl, combine rest of ingredients
(rice can be warm but not hot). Pour dressing
over and toss. Serve immediately or chill 1
hour before serving. Serves 6-8.

.
Melanee Van Ee-Mortensen. Wheat – More than Just Bread. Available online:
http://waltonfeed.com/self/wheat.html
Sharon Kofford. Whole Berry Wheat Pancakes. Available Online: http://recipes.ksl.com/recipe-
188i.php, presented April 29, 1998 on KSL-TV.
Basic Food Storage Cookbook. Mesa, AZ Home Storage Center, 2001.
Denise Hansen. Eating Off the Grid. Spokane, WA: Subito Services, 1999.