If you've landed on this blog by mistake, please follow this link:


www.NewMexico.PreppersNetwork.com

Please update your bookmarks and the links on your sites.



Join our forum at:


Monday, April 26, 2010

Using Your Food Storage: Pinto Beans


Storing food that you do not know how to use is a waste of time. Storing foods that have only one use can sometimes become frustrating. For awhile now I have been playing around with recipes to create unique foods or different foods from the same old ingredients. Pinto beans are a staple in the southwest and have been in my family since I married Bill. I love refried beans, cooked pinto beans, bean burritos, bean enchiladas, bean tacos, but wondered what else can I make that may not be specifically Mexican flavored?

Here is one recipe:

Pinto Bean Bread

Ingredients:
2 packets yeast(1 packet yeast =2 1/4 tsp.)
1/2 lukewarm water
1/2 cup evap.milk(I often use goat milk or powdered milk)
1 tbsp. salt
6- 7 cups flour
1 1/4 cup water(bean juice:) from making pinto beans
1 cup mashed beans
2 tbsp. shortening
2 tbsp. sugar

Directions:
Soften yeast in lukewarm water. Warm bean juice on low heat take off heat- add milk, oil, salt, sugar, mashed beans and 2-3 cups flour. Beat until smooth. Add yeast and more flour until dough is easily handled. Knead until smooth(5-10 minutes). Place in greased bowls and let rise until double in bulk. Punch down and let rise again. Shape and place in 2 greased bread pans. Let rise again.

Bake 40-45 min. at 375 F.

Pinto Bean Bread
I must confess using even the water that the beans were cooked in plays into my conservation as I love using everything and having little waste.

From the website WH Foods I found a wonderful amount of information about pinto beans and if you want to check out how great pinto beans are click here.

Another bread I make from a leftover item is rootbeer bread, as I make homemade rootbeer and always seem to have a few cups leftover. So I make rootbeer bread!

By the way, I love the way cooking affords a person to be unique. One can use round pans and create round loaves of bread, square pans or even the traditional bread pans. Living a simple life is not about less but about you and slowing down. As a prepper this will help you adapt if you do not have all the items you are comfortable with in a crises, as you are already used to baking with non traditional measures!!



6 comments:

Ina said...

Thanks for the bread recipe! I've been wondering how to use more pinto beans and that's a great idea.

Humble wife said...

Ina- thank you for stopping by. I am happy that this recipe gives you another way to use the beans!
Jennifer

JenniferK said...

I need to try this! We love some pintos loaded with garlic and onions. Add some cornbread and its a meal! Our oldest loves bean burritos w/cheese. Do you have a easy torillia recipe? I have some masa I need to use up.I wish we had a tortilla press. Maybe Derek can whip me something up.

Humble wife said...

Hey Jennifer:) I have a tortilla press and prefer a simple method instead. The plastic bag that cereal comes in is very heavy(you know the one inside the box that is clear?) I use that and put my tortilla dough in the shape of a ball, and roll with my rolling pin...so easy, so simple and works so perfect!
Have a great day Jennifer!

WomanWhoRunsWithHorses said...

That bread sounds wonderful, Jen! I like using the bean juice too because that's where a lot of the vitamins are. I love beans, but Furt doesn't. He said they had them EVERY meal when he was growing up and his mother only knew one way to prepare them. She used a pressure cooker, added beans, water and a dash of salt ...then cooked them until they were mush. I finally convinced him to let ME cook him some Red Beans and Rice cajun style. He loved them. So now I have to sneak in some others like pintos and great northern and maybe some Anasazi beans. Yum! I'll know he's 'cured' when I can serve him Seven Bean Soup and he asks for seconds. LOL

Humble wife said...

Oh HB- you are awesome! Seconds! Woohoo. I have always loved the juice left from the beans as the flavor is so delish, so this recipe takes that flavor and makes the bread beyond delish, but so incredibly YUM, I cannot describe it!

Now Anasazi beans are rapidly becoming my favorite experimental bean as the sweetness is so good!!
YOF sure got lucky when he found you, HB and I am so glad to have 'met' you both!

New Mexico Preppers Network Est. Jan 17, 2009 All contributed articles owned and protected by their respective authors and protected by their copyright. New Mexico Preppers Network is a trademark protected by American Preppers Network Inc. All rights reserved. No content or articles may be reproduced without explicit written permission.