Pinto Bean Bread

 
2c scalded milk (cooled to lukewarm)
2 pkg active dry yeast
2c cooked mashed beans
2T sugar
2t salt
2T shortening
5-6c flour

~in a large bowl, combine milk and yeast to proof.
~add the next four ingredients. stir to combine.
~add enough flour to make a dough easily handled.
~knead until smooth and elastic.
~cover and let rise until doubled in size, about 1 hr.
~punch down, cover and let rise again until almost double.
~divide dough in half and place into 2 loaf pans.
~let rise again (YES, three rises).
~bake at 350 for 50".

Recipe from Mrs. Woehl (i think)
Makes 2 loves

Chicken, Kale and Chickpea Soup

1c dry garbanzo beans
2 chicken breasts
2 qts water
2 1/2 T better than bullion (chicken)
1c onion, chopped
4 cloves garlic
2 bay leaves
2T fresh rosemary, chopped
4c chopped kale
2c carrots, sliced
1t salt
1/2 t pepper
2 hot links

~soak the garbanzo beans overnight.
~drain and rinse beans.
~place chicken breasts in dutch oven and cover w/ water.
~cook through, and then remove from the water/broth. let cool
~when the chicken is cool, remove and discard the skin and bones. chop the meat.
~skim the chicken broth and add the beans to the pot.
~cook on med heat 3 hrs (or until soft), adding more water if needed.
~add the bullion, onions, garlic, bay, rosemary, carrots, s/p.
~simmer 1 hour.
~add the chicken and the kale, simmer 30 minutes more.
~to serve: top each bowl with 1-2 rosemary croutons

Rosemary Croutons:
1/2 loaf of day old sourdough bread
1/4c olive oil
2 cloves garlic, minced
1T fresh rosemary, chopped

~toss the oil, garlic and rosemary in a large bowl.
~slice the bread into thin rounds.
~add to the bowl and toss with your hands, coating the bread evenly.
~lay on out a cookie sheet, in a single layer.
~bake 15-20" at 350, or until crisp and golden.

serves 4-6
recipe (adapted) from Feasting at Home

Hummus: Large Batch

1 lb dried garbanzo beans
1 T minced garlic
1 1/3c lemon juice
1 T salt
1 T sesame seeds
parsley
olive oil

~cook and drain the beans.
~add all, except olive oil, in a food processor
~pulse to start to blend
~process while adding olive oil in a slow steady stream until you have the desired consistency.

serves a lot
recipe from Brenda

Hummus: Small Batch

1 can garganzo beans
2 cloves garlic
1t salt
1t sesame seeds (or tahini)
3T olive oil
juice of 1 lemon
parsley

~puree all in a food processor until smooth.
~add a little water if necessary to get the right consistency.

Makes (3) 1/2 c servings.
Mimi's Recipe.

Bowl of Red

2T olive oil
1 large onion, chopped
4 cloves garlic, minced
1 3/4# beef chuck, cubed
1/3 c chili powder
1 1/2 T cumin
1T oregano
1 t paprika
1 t salt
1 qt tomatoes
2 c beef broth
1/3 c yellow cornmeal
1/4 c water
6 c cooked pinto beans

~heat the oil in a dutch oven.
~add the onion, garlic and meat. saute until lightly cooked, about 10".
~stir in all of the spices, the tomatoes with their juice, and the broth.
~bring to a boil. then reduce heat and simmer 1 1/2- 2 hrs. (meat will be fork tender)
~bring the chili back to a boil.
~mix together the cornmeal and water. stir it into the chili along with the beans.
~reduce heat and simmer 15", or until the beans are heated through and the sauce thickens.
~serve w/ cheese and onions if desired.

serves 6-8
This recipe was adapted from J Abbey's.

Chicken and Black Bean Salad

1 lg chicken breast, cooked, cooled, and chopped small
1 can black beans, thoroughly rinsed and drained
1 c frozen corn, thawed and drained
1 roma tomato, diced small (optional)
1-1/2 T olive oil
3 lg cloves garlic, finely chopped
2 t dried oregano
1-1/4 t ground cumin
2 T cider vinegar
1/2 t salt
1/2 c chopped green onions
1/2 c chopped cilantro


~place the first 4 ingredients in a bowl and mix well.
~heat oil in a skillet over med heat.
~add garlic and saute about 30 seconds.
~stir in spices.
~remove from heat.
~add vinegar and salt.
~pour over salad. toss to combine.

serves 4-ish
This recipe came from Suzi C.