My Food Storage Deals: Beans...the options are limitless!

Beans...the options are limitless!

>> Thursday, January 28, 2010

The other day I was making White Bean Chicken Chili and decided to use some of the dried white beans from my storage (SO much less expensive than canned beans!). I put 3 lbs. of beans in my large roaster oven and had them simmer in the water for 4-5 hours. By the end of the day the beans were perfectly soft and ready for my chili. Needless to say, out of 3 lbs. of beans, I had LOTS of left overs and wondered what to do with them. I have read several blogs and books where they say you can substitute white beans pureed for fat/butter in recipes. I decided to give this method a try. I was over all quite pleased with the results! Here are a few of my cooking adventures with pureed white beans.

My first attempt was pretty terrible. I don't know if it was the recipe I used or the fact I used 100% whole wheat and 100% beans-with no butter or fat. The cookies turned out dry and crumbly and NOT worth posting about. When I perfect a chocolate chip cookie recipe with white beans I will post about it.

I then decided to try white bean puree in some muffins I was making for an after school snack for the kids. These actually turned out pretty good! I think if you used all white flour you wouldn't even be able to tell the difference of the butter or beans. However, I tend to go over board with the wheat flour in hopes of being healthy, and usually do too much. Try this recipe with half wheat flour and half white flour and I think it will be perfect! I have tried all bean puree and no butter and they just turn out too crumbly and dry. Having some fat in the recipe helps the item stay moist and soft. Sorry...these are 'healthier' not 100% healthy :)
*I liked the lemon butter/sugar topping of these muffins, but I think a traditional streusel would actually taste even better.

Blueberry Muffins
2 c. wheat flour
2 c. white flour
1 cup sugar
6 tsp baking powder
1 tsp salt
zest of two lemons
2 egg
2 cup water
6 T. dry powdered milk
1/2 c. butter, softened
1/2 c. white bean puree
2 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
lemon zest
1/2 cup sugar

Beat eggs, bean puree, butter, water, powdered milk, and sugar. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 24 muffins.

This afternoon I decided to try another recipe with white beans (I had lots to get rid of!) and this one is my favorite so far. This Oatmeal Raisin cookie recipe was one I adapted from Mrs. Fields Cookbook into a healthier version. Again, you need some of the fat, so use 1/2 beans and 1/2 butter and they will be delicious! This recipe makes a TON! You can freeze the extra dough for later or give some away to your neighbors.

Healthy Oatmeal Cookies (Okay...healthier)
2 c. brown sugar
2 c. white sugar
1 c. butter
1 c. pureed white beans
Beat top ingredients and then add:
4 eggs
2 t. vanilla
Add dry ingredients and beat together:
1/4 c. powdered dry milk
2 c. white flour
2-3 c. wheat flour
2 t. baking powder
5 c. oatmeal (quick or regular)
2 t. soda
1 t. salt
2 c. raisins or chocolate chips
3 c. nuts (optional)

Bake at 350 for 10 minutes on greased cookie sheet. Don’t over bake.

**GREAT TIP: Make extra white beans and puree them into separate portions for later. Label your bags with how much beans you put in the bag and keep them in the freezer until you need them. When you are baking, pull out a bag, thaw them in the microwave, and add them to your recipe as desired. It works great!


kidsmom January 28, 2010 at 2:36 PM  

You can also grind dry beans into flour in your Nutrimill wheat grinder (this is the one I have so its the only one I can speak about). You can then substitute 1/4 the amount of regular or wheat flour for bean flour. It worked in bread and waffles. Have yet to try it in cookies. I have only used the 1/2 pureed beans 1/2 butter in cookies with great success.

Julene January 28, 2010 at 3:24 PM  

I think in the chocolate chip cookies you are suppose to just put the whole bean in and not puree it. Maybe that will give you better results. You can also substitute powdered milk for the white sugar in cookies. My recipe still had brown sugar and I sub. the powdered milk for the white sugar. They came out great!

Mandy Finlinson January 28, 2010 at 3:51 PM  

I have heard that if you grind dry beans and use as flour, your body can't break down the proteins and use them (unless they are cooked), hence making the effort wasted, unless you're just going for roughage. Do you know if this is true?

Anna R January 28, 2010 at 5:51 PM  

My FAVORITE cookie recipe using mashed beans comes from USU. It's their "heart-healthy oatmeal cookies". It's so yummy and uses my food storage items (which of course includes craisins and chocolate chips).

PrepperMom January 28, 2010 at 6:55 PM  

TY I have been looking for this.

Caroline January 28, 2010 at 7:16 PM  

I have been doing that awhile now too. It's great. I have used pureed beans in tortillas, bread, pizza dough, muffins, etc. I have used bean flour also, just add water to the right consistency and add to the batter. In reply to Mandy though, I have read that you should only do this if the item is going to be baked to make sure that the beans cook. I used to HATE beans, with a passion, but once I learned more about them, I LOVE them. It's crazy what an about face I have done. Country Beans by Rita Bingham (?) is a GREAT resource that I have really enjoyed; it's very informative.

Kimmie January 28, 2010 at 9:25 PM  

I sure enjoy your Blog and all of your helpful information! I am a bean cooker/lover as well, only I've never used bean puree in cookies or muffins.

Sounds adventurous and I'll have to give it a try. Thanks for all of your inspiration!

Have a great day!

jenn January 28, 2010 at 9:53 PM  

I like using white bean puree as a sauce for pasta. Just dillute it a little with some chicken broth. I've also combined the bean sauce with a broccoli puree. Don't knock it till you try it! Delicious.

Anonymous January 28, 2010 at 11:27 PM  

My kids love my biscuits that I make with beans. But dont try sugar cookies with beans! Not so great! Brownies...yum! And I actually used black beans for my brownies I figured theyd blend in better!
Also I don't know if you are a pressure canner but you can pressure can beans. I did it a few weeks ago and they turned out good and it came out to be .13 for a quart size jar!! Way cheaper than the store. Then if you dont have time to cook beans all day you just open up a jar. Or in an emergency they are already cooked.

Prepared Not Scared January 29, 2010 at 10:22 PM  

My name is Tricia Smith and I am the Food Storage and Preparedness Specialist for my ward. I love your blog and I appreciate all the work you do to teach us!
I also have a blog:
I post everyday.
Monday - FHE Lessons
Tuesday - Ark Prep 101
Wednesday - Preparedness Project
Thursday - Family Activity
Friday - Preserve It . . . Canning Corner
Saturday - Food Storage Meals & Menu Planning
Sunday - Vital Records Pages
I have all the projects in PDF formats and don't charge. I just want to help others get prepared any way I can!
Pass it on if you would like.

Brynley February 1, 2010 at 6:15 PM  

love it can't wait to try it. you came to my ward in springville a two years ago. I know live in MI and I'm excited to start getting my food storage since we have a house now and can store it.

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