Lab Food Recipes
Common Beans
Four (or more) Bean Picnic Delight
1 15.5 - 16 oz can each of great northern beans, dark red kidney beans, pinto beans, and pork and beans (may also add black beans and lima beans according to taste preference)
1 medium onion chopped
1 16 oz can tomato sauce
1 1.25 oz envelope dry taco seasoning
Mix all ingredients except cheese together in a large deep casserole bowl. Bake at 350 for 45 minutes, remove and cover top of beans with cheese. Return to oven at 350 for an additional 15 minutes.
Original recipe by - Joyce Quesenberry
Beananza Bars
32 to 36 bars
Preparation Time: 10 to 15 minutes,
Baking Time: 20 to 25 minutes
1/2 cup all-purpose flour
2/3 cup packed light brown sugar
2/3 cup quick-cooking oats
1 cup natural wheat and barley cereal (Grape Nuts)
1 can (15 ounces each) Pinto or Great Northern beans or 1 1/2 cups cooked dry-packaged Pinto or Great Northern beans, rinsed, well drained, coarsely chopped
3/4 cup dark raisins
3/4 cup chopped dates
1 cup flaked coconut
1/2 cup chopped walnuts or almonds
7 tablespoons melted margarine
1/2 cup honey
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/8 teaspoon salt
Preparation
1. Combine flour, brown sugar, oats, cereal, beans, raisins, dates, coconut, and walnuts in large bowl. Add remaining ingredients, mixing well. Press mixture evenly into greased 13x9-inch baking pan.
2. Bake at 350º F. until bars are browned and firm to touch in center, 20 to 25 minutes. Cool completely before cutting.
From American Dry Bean Board http://www.americanbean.org/RecipeBook/Recipes/Snacks%20Desserts/Beananza%20Bars.htm
Black Bean Brownies
1/2
cup cocoa
1/2 cup butter or margarine
2 cups white sugar
1 cup cooked black bean puree
4 eggs
2/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
Mix cocoa, butter, sugar, black bean puree and eggs together in a bowl until well blended. Sift dry ingredients together and stir into wet mixture. Grease a 9 x13 inch pan with cooking spray and pour the batter into the pan. Bake 40 minutes at 350 degrees or until done. Frost with your favorite chocolate frosting.
From Northarvest Bean Growers Association http://www.northarvestbean.org/html/recipe.cfm?ID=63
Pinto Bean Salad
1 15-ounce can or 2 cups cooked pinto beans
1 cup diced celery
1/2 bunch green onions
3/4 cup shredded colby and monterey jack or cheddar cheese
1/4 cup fat-free thousand island dressing Lettuce
Optional: Fresh or canned, chopped green chilies Bacon bits
Drain pinto beans in a sieve or colander. Wash, clean and slice green onions, fine. Combine pinto beans, celery, green onions and cheese in a serving bowl. Stir in dressing to thoroughly moisten, adding more dressing and salt as desired. Refrigerate, covered. Serve cold on a lettuce leaf. Optional: Add fresh or canned green chilies. Garnish with bacon bits. Substitute mayonnaise or salad dressing for a milder salad. Store-bought chili dressing or chili powder added to mayo or salad dressing could be substituted for the green chilies to make a Chili Pinto Bean Salad. Yield: 8 1/2 -cup servings.
From Northarvest Bean Growers Association http://www.northarvestbean.org/html/recipe.cfm?ID=84
Pinto Bean Applesauce Raisin Cookies
1 cup brown sugar
1/2 cup butter or shortening
2 eggs
3/4 cup pinto beans, cooked and pureed
3/4 cup chunky applesauce
2-1/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup nuts
1/2 cup golden raisins
Cream sugar and shortening, add eggs and blend well. Add pureed pinto beans and applesauce, beat until fluffy. Combine dry ingredients in a small bowl; add to creamed mixture and mix until smooth. Stir in nuts and raisins. Drop by tablespoons onto greased cookie sheet. Bake at 375 degrees for 15 - 17 minutes or until golden brown. Cool on rack.
From Northarvest Bean Growers Association http://www.northarvestbean.org/html/recipe.cfm?ID=61
1/2 cup olive oil
6 tablespoons fresh lime juice
1/4 cup chopped cilantro
1 teaspoon ground cumin
4 cups cooked black beans
2 medium red bell peppers diced
1 medium red onion diced
1 1/2 cups cooked corn kernels
1 or 2 jalapeno peppers seeded -- diced ( opt )
salt and pepper
In a large bowl mix everything except beans and vegetables. Add beans and
vegetables and toss well.
Taste and adjust seasoning if needed. Garnish black bean salsa with extra
cilantro.
Black bean salsa recipe serves 8.
From http://www.dianaskitchen.com/
Pork and Bean Cake
2 cups sugar
1 cup oil
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) can pork and beans, drained
1 (8 ounce) can crushed pineapple, drained
1 teaspoon apple pie spice
Cream Cheese Frosting :
1/4 cup softened oleo or butter
1 (8 ounce) package cream cheese, softened
1 box powdered sugar
2 teaspoons vanilla extract
1/2 cup pecans, finely chopped
1.Preheat oven to 350F. Sift together flour, baking soda, cinnamon, apple pie spice, salt and baking powder. Add eggs and oil and blend until smooth. Blend the pork and beans with mixer until smooth, then add the crushed pineapple and pork and beans to the batter and blend. Pour into greased Bundt pan or other rectangular (9 x 13) pan and bake for 40 to 45 minutes. Cool and frost with cream cheese frosting. To prepare the frosting, blend butter, cream cheese, sugar and vanilla until smooth, and then spread on cooled cake and sprinkle with pecans.
From Shelley Adler spring 2007
Easy Lima Bean Casserole
2 cups of lima beans, cooked & drained
One 16 ounce can of tomatoes, chopped
1 cup of luncheon meat or ham, cooked & diced
1/2 teaspoon of salt
1 teaspoon of sugar
A dash of pepper
1/2 cup of soft bread crumbs
2 tablespoons of butter or margarine, melted
Combine beans, tomatoes, luncheon meat and seasonings. Mix well and spoon into a
buttered 1 1/2 quart casserole. Spread bread crumbs over top. Drizzle with
butter. Bake at 350?F. for 30 minutes. Yield: 5 to 6 servings.