PINTO BEAN CAKE--

Ingredients
1 cup white sugar
1/4 cup butter
1 egg
2 cups cooked pinto beans, mashed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 cup golden raisins
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup chopped pecans
2 cups diced apple without peel
Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
2.Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
3.Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
4.Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

BEAN FUDGE--

BEAN FUDGE--Kathy Hardy

REFRIED BLACK BEANS--

Rita Bingham's NAVY BEAN BUNDT CAKE--Adrianne Saxton

INGREDIENTS
1 2/3 cup cooked navy beans
1 cup butter (softened)
1 cup sugar
2/3 cup brown sugar (firmly packed)
1 tbsp. vanilla
2 eggs
2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. nutmeg
1 tsp. salt
2 tsp. cinnamon
1/3 cup evaporated milk
1/3 cup water
1/2 cup chopped pecans or walnuts, optional

Puree beans in blender or mash with fork. (May add 2-3 Tbsp cooking liquid to help mash). Set aside.
In large bowl, combine butter, sugars and vanill, beat until creamy. At high speed, add eggs. Stir in beans, water, and evaporated milk. In medium bowl, combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir in one-half of dry ingredient at a time until blended. Add nuts, blend. Pour into greased bundt pan. Bake at 350 F for 50-55 minutes, or 13 by 9 greased pan and bake for 25-30 minutes Cool, sprinkle with powdered sugar or drizzle with your favorite frostng/icing (cream cheese is perfect).

IDAHO'S PINTO BEAN PIE--Sonya Schaat

Ingredients:
1/2 cup butter
1/2 cup sugar
1 cup brown sugar
2 eggs, beaten
1 heaping cup of mashed Pinto Beans*
1 3/4 cups whole pecans 9 inch, unbaked pie shell


Preparation: Beat butter until creamy; add sugar, brown sugar and beaten eggs, beating well after each addition.
Add pinto beans and blend well. Pour into 9 inch, unbaked pie shell. Decorate top with whole pecans.
Bake at 375 degrees F. for 20 minutes, then at 350 degrees F. for an additional 25 minutes or until a knife inserted into the center comes out clean.

OATMEAL CHOCOLATE CHIP COOKIES--Sonya Schaat

Ingredients:
1/2 cup butter
1 can (15-ounce) Great Northern beans, drained and rinsed
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
2-1/2 cups all-purpose flour
2 cups quick-cooking oatmeal
6 ounces chocolate chips
1 teaspoon cinnamon
1 cup chopped nuts (optional)


Preparation: Preheat oven to 375 F. Puree beans in food processor or mixer with 1/4 cup water until smooth.
Cream beans, butter and sugars in mixer. Add eggs, baking powder, baking soda, vanilla, salt, flour, cinnamon, and oatmeal; mix thoroughly.
Mix in chocolate chips and nuts. Drop dough by rounded teaspoon onto a greased cookie sheet. Bake for 9 to 10 minutes or until golden. Cool on cookie sheet for one minute.

BLACK BEAN ENCHILADAS--Kelly Hardy

Ingredients:
2 (10 inch) flour tortillas (or flavored tortillas are good)
2 Tbls. vegetable oil (I use olive oil)
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 tsp. minced jalapeno peppers
3 ounces cream cheese
1/2 tsp. salt
2 Tbls. chopped fresh cilantro

Directions:

1. Wrap tortillas in foil and warm in 350* oven for about 15 min.

2. Heat oil in 10 inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.

3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.

4. Spoon mixture evenly down center of the the warmed tortilla. Serve immediately.

I usually serve salsa on the side to put on them.

BRIDGECAMP BEAN DIP--Caitlin Walker

1 15 oz can black eye peas, drained
1 11 oz can white shoepeg corn, drained
2 chopped avocados
1 c chopped tomatoes
2/3 c chopped cilantro
2/3 c chopped green onion
Mix above ingredients. Mix in dressing just before serving. Add only half at first and then add more for desired consistency. Be sure to drain the peas and corn really well. I prefer only adding half of the peas and corn unless doubling the recipe.
DRESSING:
¼ c olive oil
¼ c red wine vinegar
2 garlic cloves- minced
1 t cumin or taco seasoning
½ tsp salt
Serve with tortilla chips!

PINK LENTIL SOUP--Susan Crandall

GALLO PINTO--Caitlin Walker

TEXAS CAVIER--Karen South

2 cans black beans ½ cup fresh parsley, chopped

1 can white hominy (chopped) 1 jalapeno pepper, diced (optional)

1 sweet onion, chopped ½ cup cilantro, chopped

2-3 tomatoes, chopped 1 cup Italian Dressing

2 green peppers, chopped Any other fresh veggies (be creative!)



In a large bowl, mix fresh ingredients and add Italian Dressing. Serve with tortilla chips or crackers.


Lorraine McDonald

ITALIAN WHITE BEAN SOUP--Karen South

1 lb. ground Italian Sausage 5 cubes chicken bouillon

1 t. crushed red peppers 1 cup half & half

1 large onion, diced 1 ½ cups white beans, dry

3 cloves garlic, pressed 1 cup kale, chopped

10 cups water ¼ cup parmesan cheese

2 stalks celery, dice


Place beans in sauce pan, cover with water and soak overnight. Saute’ sausage and red pepper in a large pot. Drain fat and rinse sausage. Place in refrigerator. Sauté onion, celery and garlic in 1 T olive oil until onions are soft. In a crockpot, mix chicken bouillon and water and then add sauted vegetables. Cook on low for 4 hours. Add *half & half, stir in sausage. Keep on warm until ready to serve. Just before serving, add kale and parmesan cheese. Garnish with grated Asiago cheese.


*For a lower fat recipe, omit half & half. Then remove 2 cup of beans with a slotted spoon and set aside. In a blender at low speed, blend remaining soup in small batches until smooth. Once blended pour soup back into crockpot; stir in reserved beans and add sausage.

RED LENTIL SOUP--Elaine Gunderson

Saute:
2 T Butter
2 cloves garlic chopped
1 lg onion chopped

Add:
1/2 tsp turmeric
1 tsp garm masala
1/4 tsp chili powder
1 tsp cumin

Add:
1 can chopped tomatoes
3/4 cup dry red lentils
2 tsp lemon juice
2 cup chicken broth
2 cups milk

simmer 25-30 minutes

GARLICKY WHITE BEAN DIP--Sonya Schaat

In a food processor, while 1 or 2 peeled garlic cloves until finely chopped. Scrape down bowl and add 2 cans (15 oz each) drained and rinsed white beans, 1/4 cup extra virgin olive oil, 1/2 tsp. finely shredded fresh lemon zest, and 1 tbsp. fresh lemon juice. Whirl untl smooth. Transfer dip to a small bowl. Stir in 1 tbsp. ver finely chopped fresh oregano leaves, then season to taste with salt and freshly ground black pepper. Serve with assorted fresh vegetables or pita bread.
Makes: 2 1/4 cups Time: 10 minutes

TEXAS BEEF SKILLET--Angie Gundersn

1 pound ground beef
3/4 cup chopped onion
1 1/2 tsp chili powder
1/2 tsp garlic powder
1 16 ounce can cut up tomatoes
1 15 ounce can red kidney beans
3/4 cup cooking rice
3/4 cup water
3 T chopped green pepper
1/4 cup grated cheddar cheese

In skillet cook ground beef and onion until beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undraied tomatoes, undrained beas uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 15 minutes. When cool, pace in a freezerbag, add the cheese, label and freeze. When thawed, place in a casserole and bake at 350 degree about 20 minute or until heated through.

QUICK AND EASY BEANS--Aline Hardman

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

ARGENTINE LOCRO McKenzie Sonderegger

Saute the below ingredients until onions are translucent and meat is cooked
11 oz Italian sausage or chorizo (cut into ~1 in pieces)
11 oz stew meat--beef
11 oz smoked bacon (cut into tiny pieces)
1 white onion diced
2 cloves garlic (diced)

ADD to meat:

2 cups white corn (I used frozen, but fresh is best)
1 tsp cumin
1 tsp paprika
2 bay leaves
1/2 tsp black ground pepper
dash of salt

stir over medium heat for 5-10 minutes then pour into a crock pot with:

2 cups boiling water and 1 cube vegetable bullion
1 large can hominy (with juice)
1 cup cubed butternut squash
1 cup cubed sweet potato
1 cup cubed baking potato
2 Roma tomatoes in wedges
2 cans Navy Beans

Let cook in crock pot for 3-5 hours on high, during the last hour mash the soup to desired thickness.

Serve with cheese (I used mozzarella) and quiquirimichi sauce (put on a little or a lot depending on how much heat you want)

QUIQUIRIMICHI SAUCE:

Saute:
3T olive oil
1 red bell peppers (finely diced)
1 medium white onion (finely diced)
1 tsp paprika
1/2 tsp red chili flakes (or to taste)
a pinch of chili powder
salt and pepper to taste

TACO SOUP Kerry Wilcox

INGREDIENTS

1 lb. ground beef
1 (28 oz.) can stewed tomatoes
1 med. onion, diced
1 (8 oz.) can tomato sauce
1 pkg. mild taco seasoning mix
1 pkg. tortilla chips
1 (16 oz.) can corn
1 (8 oz.) pkg. grated cheese
1 (16 oz.) can kidney beans, drained & rinsed

Brown ground beef. Drain off fat and add diced onion. Put into kettle and stir in taco seasoning mix, corn, kidney beans, tomatoes, and tomato sauce. Simmer for 20 – 30 minutes. Serve topped tortilla chips and grated cheese. Makes 8 servings.

Additional Recipes

Pinto Bean Pie
1/2 cup granulated sugar
1 cup brown sugar, packed
2 eggs, beaten
1 stick (1/2 cup) butter, softened
1 heaping cup pinto beans, cooked, mashed
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° for 20 minutes. Reduce heat to 350° 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.

Spicy Oatmeal Muffins
-Rita Bingham


1 cup oatmeal
1 cup warm water
¾ cup mashed pinto beans
2 egg whites
1 egg
¼ cup melted butter or oil
1 cup honey
2 ¼ cup whole wheat flour
2 Tbsp dry milk powder
1 tBsp baking powder
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 cup chopped walnuts or pecans
½ cup raisins, opt.


Mix oats and warm water let stand 3 minutes mix dry ingredients. Beat liquids into oat mixture until smooth add nuts raisins and mixed dry ingredients and stir until just moistened. Fill muffins tins ¾ full or pour into greased 9x13 for breakfast bars. Bake 350 degrees for 20-25 minutes or done. Let cool 5 minutes before removing from pan.

Red and White Pasta Salad
-Rita Bingham


1 ½ cup cooked red beans
1 ½ cup cooked Lima or Navy beans
1 ½ cup cooked pasta
1 tsp finely minced green onion
½ cup thinly sliced celery
Ranch or Italian dressing


Combine cooked beans and mix lightly with all ingredients. Serves 4-6

Surprisingly Yummy Spicy Lentil Stew
-Rita Bingham

1 lb dry lentils 5 cups water
2 med onion, diced small
1 Tbsp soup base
2 cup tomato sauce

1/8 tsp each: garlic powder, dry mustard, cinnamon, cloves, ginger, nutmeg, dried savory, thyme
In large pan, combine lentils, 5 cups water and seasoning. Bring to a boil; reduce heat and cook, covered for 30 minutes. Add remaining ingredients and simmer, covered 15 minutes remove bay leaf freezes well. Serves 8

Fresh Vegetable Soup
-Rita Bingham


4 cups boiling water
4 tsp chicken or vegetable soup base
½ tsp basil leaves
1/8 tsp pepper
1 clove garlic, minced
½ cup diced onion
1 cup grated carrot
2 cup grated zucchini
1 cup chopped tomato
2 tsp chopped parsley

3 cup cooked red beans

In large saucepan combine all ingredients except beans. Bring to a boil; reduce heat and simmer covered 15 minutes. Blend ½ cup of soup mixture in blender and return to pan. Add beans and cook an additional 5 minutes. For variety substitute tomato juice or V-8 juice for water and add only 1 tsp chicken or vegetable soup base. Serves 6

Mexican Hot pockets

¼ cup water ½ cup chopped onion
½ lb ground hamburger, cooked
1 cup salsa
½ cup cooked red beans
2 tsp beef or vegetable soup base
2 cup shredded lettuce
1 cup chopped tomato
2 cup shredded cheddar cheese
3 whole wheat pitas, halved

½ tsp basil, oregano chili powder, cumin

Simmer onions in water and sauce 2 minutes. Add beans, meat, 1 cup of cheese and seasoning. Heat though. Spoon ½ cup mixture into each pita pocket half. Top with lettuce, tomato, remaining cheese, and additional salsa. May also top with yogurt or sour cream.



OATMEAL CHOCOLATE CHIP (and Bean) COOKIES

1 ½ cups old-fashioned oats 3 Tbsp. butter, softened
2 cups flour 1 cup firmly packed brown sugar
½ tsp. baking powder 2 lg. eggs
½ tsp. soda 1 tsp. vanilla
¼ tsp. salt 1 cup milk chocolate chips
¾ cup drained Great Northern, cannellini
or any white beans, liquid reserved

Heat oven to 350 degrees. Lightly grease cookies sheets. In blender or food processor, process oats until finely ground but not powdery. Combine flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 Tbsp. reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in separate bowl and beat well. With mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer onto wire rack to cool. Makes abt. 3 dozen.



FUDGY BLACK BEAN BROWNIES

1 (15-oz.) can black beans, drained & 1 tsp. vanilla
rinsed very well ½ tsp. peppermint extract, optional
3 lg. eggs ½ tsp. baking powder
3 Tbsp. canola oil pinch of salt
¾ cup sugar ½ cup mini chocolate chips, divided
½ cup cocoa

Preheat oven to 350 degrees. Grease an 8 x 8-inch baking pan and set aside.

Place the black beans in a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa, vanilla, peppermint extract, baking powder, and salt and process until smooth. Add ¼ cup of the chocolate chips and pulse a few times until the chips are broken up a bit. Pour the batter into the baking pan and sprinkle the top with the remaining ¼ cup of chocolate chips. Bake 30 – 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before cutting.



PINTO BEAN FUDGE


2/3 cup canned milk 1 2/3 cups sugar
1 ½ cups miniature marshmallows ½ cup nuts, optional
1 ½ cups strained pinto beans 1 ½ cups chocolate chips
1 tsp. vanilla

Combine sugar and milk in kettle. Bring to boil and boil 5 minutes, stirring constantly. Add remaining ingredients and stir until marshmallows and chocolate chips melt then pour into buttered pan. May need to use mixer to make it smooth. Cool and cut into squares.