---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HOW TO COOK DRY BEANS
 Categories: Instruction, Information
      Yield: 1 info
 
 
  Before Cooking
  ==============
  There are several accepted ways of preparing dry beans for
  cooking. All start with a thorough washing in cold water and inspection
  for damaged beans and foreign material. If you have time to cook the
  variety you have chosen until it reaches the desired tenderness, soaking
  is not essential. However, most cooks prefer some method of soaking to
  shorten cooking time and to improve either flavor, texture, appearance or
  digestibility. In either of the soaking methods below, it is recommended
  that the soaking water be discarded and the beans rinsed and cooked in
  fresh water.
  
  Soaking Tips
  ============
  Recent studies have shown that bringing beans to a boil, then soaking
  for 12 or more hours makes them more digestible. Therefore, the revised
  method for traditional soaking is given here. The quick method is
  acceptable for occasions when time is limited.
  
  Traditional Method: Wash one pound dry beans. Add to 10 cups boiling
  water; boil 2 minutes. Remove from heat; cover and soak 12 hours or
  overnight. Drain, rinse and cook.
  
  Quick Method: Wash one pound dry beans. Add to 10 cups boiling water;
  boil 2 to 1 minutes. Cover and soak 1 to 4 hours. Drain, rinse and cook.
  Be sure pot is large enough to allow beans to expand 2-1/2 times.
  
  Cooking/Storage Tips Cooking Method: Drain and rinse soaked beans; put
  into large kettle. Add 6 cups hot water, 1 to 2 tablespoons shortening
  or oil and 2 teaspoons salt. Boil gently with lid tilted until tender.
  Cooking time will range from 30 to 60 minutes, depending on variety of
  bean.
  
  * Simmer beans slowly. Cooking too fast can break skins.
  
  * Cook enough beans for more than one meal at a time.  For storing a day
  or two, cover and refrigerate. For longer storage, freeze in airtight
  plastic bags or freezer-proof containers.
  
  Bean Equivalents
  ================
  One pound of dry beans equals about 2-1/4 cups dry or 5 to 6 cups cooked
  beans.  One can (15-1/2 oz.), drained, equals about 1-2/3 cups.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SENATE BEAN SOUP
 Categories: Soups
      Yield: 1 recipe
 
  1 1/2 c  Idaho Great Northern Beans
           -- (dry)
      1    Onion; diced
    1/2 c  Diced celery
      1 md Potato; finely diced
      1    Clove garlic; minced
      1    Smoked, lean, ham hock
           Chopped parsley
 
  Hot soak method for dry beans: in a large pot, add 8 cups of hot water
  and dry beans. Boil for two to three minutes, remove from heat, cover,
  let stand one hour (preferably four hours or more) discard the soak
  water, rinse well. Longer soak time helps digestion. Place soaked
  beans, 2 qts. water and ham hock in kettle. Cover and simmer 2 hours.
  Add potato, onion, celery and garlic, simmer 1 hour longer. Remove ham
  hock and cut up meat. Remove 1 cup beans and some liquid and puree in
  blender. Return meat and pureed beans to soup. Heat. Season to taste
  with salt and pepper. Sprinkle with chopped parsley.
  
  Nutritional analysis per serving: 177 Calories; 12.1 g protein; 3.64 g
  fat (l8% calories from fats); 24.7 g carbohydrates; 11.6 mg
  cholesterol; 6.1 g fiber; 237 mg sodium. Exchange: 1 1/2 starch, 1 lean
  meat.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MIXED BEAN SOUP
 Categories: Soups
      Yield: 10 servings
 
    1/3 c  (heaping) Pinto beans
    1/3 c  (heaping) Great Northern
    1/3 c  (heaping) Red beans
    1/8 c  (heaping) Kidney beans
    1/8 c  Small white beans
      1 tb Black beans
    1/4 c  (scant) Garbanzo beans
      1 tb Blackeye peas
      2 tb Split peas
    1/3 c  Lentils
 
  Total beans: about 2 cups for each recipe...Serves 10
  
  Experiment with combining your own favorite bean varieties.. mix them
  up!
  
  Place in large pan, cover with water, soak, rinse well, then add 2 qts.
  water and 1/2 lb. lean ham, cubed. Simmer slowly 2 1/2 hours.
  
  ADD: 1 large onion, chopped; 1 large can tomatoes; 1 Tsp. chili powder;
  1 clove garlic, chopped; salt/pepper to taste. Simmer another hour or
  until done. Before serving, add 1/2 cup red wine; 1/2 cup chopped
  parsley.
  
  Nutritional Analysis per serving: 201 calories; 15.7 g protein; 2.2 g
  fat (l0% calories from fat); 28.7 g :carbohydrate; 12.5 mg cholesterol;
  7.2 fiber; 816 mg sodium. Exchange: 2 starch; 1 1/2 oz. lean meat.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: IDAHO'S HERB BEAN SALAD
 Categories: Salads
      Yield: 1 recipe
 
---------------------------------HERB SALAD---------------------------------
      3 c  Cooked small white beans
      1 c  Diced cucumber
           -- (pared, seeded)
      1 c  Diced sweet red pepper
      2 tb Chopped celery
      2 tb Parsley
      2 tb Chopped green onion
      6    Cherry tomatoes, halved

-------------------------------HERB DRESSING-------------------------------
    1/4 c  Lemon juice
    1/4 c  White wine vinegar
      1 tb Chopped fresh basil
  1 1/2 ts Fresh thyme
      1 tb Dijon-style mustard
    1/2 lb Whole tender green beans
      1 tb Honey mustard
      1 sm Clove garlic; minced
           Lettuce leaves
    1/2 ts Salt
    1/8 ts Pepper
    1/4 c  Olive or veg. oil
 
  Combine beans, cucumbers, red pepper, celery, green onion & parsley; mix
  well with one-half cup Herb Dressing.  Let stand 1 hour at room
  temperature.  Steam green beans about 2 minutes or until crisp-tender.
  Pour 2 Tbs. Herb Dressing over green beans while still warm.  Arrange
  white beans, green beans & tomatoes on lettuce-lined salad plates.  Serve
  with additional dressing.
  
  Nutritional Analysis: 168 Ca1.,7.2 g pro.,6.4 g fat (32% Cal. from
  fat), 22 g carb., 0 cho1., 6.8 g fiber, 191 mg sodium.
  Exchange: 1 starch; 1.5 fat.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: IDAHO CHILI-QUICK AND EASY
 Categories: Main dish
      Yield: 1 recipe
 
      3 c  Cooked Idaho Pinto Beans*
           -OR- Red Beans
  1 1/2 lb Lean hamburger
     24 oz Canned tomato sauce
      1    Onion, chopped
      1    Clove garlic, chopped
      3 tb Chili powder
      2 ts Cumin
      1 ts Paprika
      1 ts Thyme
      1 ts Oregano
 
  Saute hamburger and chopped onion, drain. Add to beans with spices,
  garlic and tomatoes. Salt & pepper to taste. Simmer 1 hour or until
  heated and flavors blend.
  
  * 1 pound dry beans approx. 2 cups dry beans = 5 to 6 cups cooked beans
  * 1 can (15 1/2 oz) beans = approx 1 2/3 cups cooked beans
  
  Nutritional Analysis per serving: 344 calories; 26.3 g protein; 12 g
  fat (30% calories from fat); 35.4 g carbohydrate; 562 mg cholesterol;
  13.4 fiber; 109 mg sodium. Exchange: 2 starch; 3 oz. lean meat; 1/2 fat
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: IDAHO HEARTY CHILI
 Categories: Main dish
      Yield: 6 servings
 
      1 md Onion; chopped
      2 cn Idaho kidney beans*
           -- (16 oz each)
    3/4 lb Round steak
           -- sliced 1 x 1/2 x 1/4"
      1 cn (6 oz) tomato paste
      1 tb Chili powder
      1 tb Dry parsley
      1    Clove garlic; minced
      2 tb Vegetable oil
      1    Green pepper; diced
      1 cn (16 oz) tomatoes
      2 tb Packed brown sugar
      1 ts Ground cumin
      1 ts Coriander
      1 ts Dried oregano
      1 ts Rosemary, crushed

---------------------------------CONDIMENTS---------------------------------
           Shredded cheddar cheese
           Chopped onion
           Diced tomatoes
           Diced avocados
           Dairy sour cream
 
  Saute onion & garlic in oil; add meat and brown.  Add remaining ingredients
  except condiments.  Simmer, covered, 1-1/2 hours; stir occasionally.  Serve
  with choice of condiments.
  
  Makes about 6 servings.
  
  *About 3-1/2 cups drained, cooked pinto, red, kidney or pink beans can
  be substituted.
  
  Nutritional Analysis Per Serving (not including condiments): 384
  calories, 29.8 g protein, 10.7 g fat (25% cal. from fat), 44.5 g
  carbohydrate, 48 mg cholesterol, 10.8 g fiber, 947 mg sodium. Exchange: 3
  starch; 3 lean meat
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Bean 'N' Cheese Enchiladas
 Categories: Main dish
      Yield: 8 enchiladas
 
      2 c  Cooked Idaho Pinto beans
           -OR Pink or Small Red Beans
    1/2 c  Bottled salsa
           -OR- picante sauce
      8    Corn tortillas
    1/2 lb Cheddar cheese, divided
     20 oz Enchilada sauce
           Shredded lettuce
           Sour cream
 
  Mash beans with salsa. Spoon beans down center of each tortilla,
  dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over
  beans on each tortilla. Roll tortilla to enclose cheese and beans.
  Place, seam-side down, in greased shallow baking dish. Pour enchilada
  sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in
  preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce
  and sour cream. Makes 8 enchiladas.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: IDAHO'S PINTO BEAN PIE
 Categories: Desserts, Pies
      Yield: 1 pie
 
      1 c  Mashed Pinto beans*
           -- (heaping measure)
    1/2 c  Sugar
      1 c  Brown sugar
    1/2 c  Butter
      2    Eggs, beaten
           Unbaked pie shell
 
  * 1 1/2 cup cooked beans equals about 1 cup, mashed.
  
  This pie tastes like Pecan pie and can be served with whipped cream,
  non-dairy whipped topping or a scoop of ice cream.
  
  Blend sugars, eggs and butter until creamy. Add pinto beans and blend
  well. Pour into 9 inch unbaked shell. Bake at 375 F for 20 minutes, then
  at 350 for an additional 25 minutes or until inserted knife comes out
  clean.
  
  Nutritional Analysis per serving: 427 Calories; 5.74 g protein, 20.5 g
  fat (42% cal. from fat); 57.25 g carbohydrate; 83 mg cholesterol; 4.1 g
  fiber; 264 mg sodium.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COMPANY MEXICALI CORN AND BEAN SALAD
 Categories: Salads
      Yield: 1 recipe
 
     16 oz Canned cut green beans
           -- drained
      1 c  Cooked dry blackeyes
           -- drained
     12 oz Mexicali corn
      2 c  Tomatoes
           -- peeled, seeded & diced
           Mexicali Dressing
 
  Combine all ingredients; carefully stir to distribute
  ingredients evenly throughout mixture.  Refrigerate,
  covered, overnight. Makes 10 to 12 servings.
  
  Mexicali Dressing: Combine 5/2 cup oil, 3 tablespoons each lime juice
  and white wine vinegar. 1 teaspoon each sugar and garlic salt, 1/2
  teaspoon crushed oregano and 1/8 teaspoon bottled hot pepper sauce; mix
  well.  Makes about 3/4 cup.
  
  Storage Tip: Mexicali Corn and Bean Salad keeps
  well, refrigerated, up to 7 days.
  
  Serving Tip: Delicious served with barbecued
  chicken, hamburgers or hot dogs.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WESTERN Chili CON CARNE
 Categories: Main dish
      Yield: 4 servings
 
    1/2 c  Chopped onion
      1    Clove garlic, minced
      2 tb Oil
    3/4 lb Ground beef
  3 1/3 c  Cooked, drained beans
           -- pinto, kidney or pink
      1 c  Water
      3 ts Chili powder
      1 ts Paprika
    3/4 ts Salt
    1/2 ts Oregano; crushed
    1/4 ts Pepper
    1/8 ts Ground cumin
      1    Bay leaf
      1 ds Cayenne pepper (optional)
      1 cn Tomatoes (14-16 oz.)
  4 1/2 ts Yellow corn meal
 
  Saute onion and garlic in oil until tender.  Add ground beef and brown,
  breaking apart with a fork.  Stir in beans, water, seasonings and
  tomatoes; bring to a boil.  Reduce heat and simmer, uncovered, about
  1-1/2 hours; stir occasionally.  To thicken, slowly add corn mean,
  stirring constantly; cook over medium-high heat until mixture boils.
  Remove bay leaf.  Makes 4 or 5 servings.  Recipe can be doubled.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BEAN BURRITOS
 Categories: Main dish
      Yield: 6 servings
 
  1 2/3 c  Drained, cooked beans
           -- pinto, pink or kidney
    1/2 c  Finely chopped tomato
           -- (peeled)
    1/4 c  Chopped green pepper
    1/4 c  Chopped onion
      2 tb Diced green chilies
      1 sm Garlic clove; minced
      2 tb Oil
    1/2 c  Shredded Monterey Jack
    1/4 ts Salt
           Bottled hot pepper sauce
      6    Flour tortillas (about 8")
           Taco sauce
           Dairy sour cream (optional)
           Tomato wedges (optional)
 
  Mash drained beans. Saute chopped tomato, green pepper onion, chilies
  and garlic in oil.  Add mashed beans, cheese, salt and hot pepper sauce
  to taste, heat thoroughly.  Wrap tortillas in foil and heat at 350 F. 10
  minutes.  (Or, loosely wrap in plastic wrap or waxed paper and microwave
  at HIGH 30 to 40 seconds.)  Place about 1/4 cup bean mixture along
  center of each tortilla and roll up.  Serve with taco sauce or top each
  with sour cream and tomato wedge.  Serve warm.  Makes 6 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BEAN AND SAUSAGE SOUP
 Categories: Soups
      Yield: 4 servings
 
    1/2 lb Dry small white beans
           -- (navy or great northern)
           -- soaked
      5 c  Water
    1/2 c  Chopped onion
    1/2 ts Salt
      1 ts Chicken bouillon granules
    1/4 ts Ground cumin
    1/8 ts Pepper
      1    Bay leaf
      8 oz Hot sausage
           -- sliced 1/2 inch thick
  8 3/4 oz Canned garbanzo beans
           -- drained
  8 3/4 oz Canned cream-style corn
           Chopped parsley
 
  Drain and rinse soaked beans. Saute onion and garlic in oil until
  tender. Add water, onion and seasonings. Simmer, covered, about 30
  minutes or until beans are almost tender. Add sausage, garbanzo beans
  and corn. Return mixture to boil; simmer 30 minutes or until beans are
  tender.  Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: REFRIED BEANS
 Categories: Side dish
      Yield: 5 cups
 
    1/4 c  Shortening
           -OR- bacon drippings
      5 c  Pink or pinto beans
           -- divided
    3/4 c  -to...
      1 c  Water
      1    Clove garlic; minced
    1/4 ts Chili powder
           Salt
 
  Heat shortening or drippings in heavy skillet. Mash 1 cup beans into
  drippings. Add 1 cup beans and about 3 tablespoons water; mash
  beans as they are added.  Repeat until all beans are used.
  Add garlic, chili powder and salt to taste.  Heat, uncovered, until
  beans are thickened, stir occasionally.  Serve as a side dish.
  
  Makes about 5 cups.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Southwest Casserole
 Categories: Main dish
      Yield: 8 servings
 
      1 c  Chopped onion
      1 lb Ground beef
      2 tb Chili powder
      2 tb Sugar
      2 ts Salt; divided
    1/2 ts Oregano, crushed
  3 1/3 c  Drained, cooked beans
           -- pinto, red or pink beans
     29 oz Canned tomatoes
      6 oz Tomato paste
  2 1/4 oz Sliced ripe olives
      5 c  Water, divided
      1 c  Yellow corn meal
 
  Saute onion in oil until tender. Add ground beef and brown, breaking
  apart with fork. Add chili powder, sugar. 1 teaspoon salt, oregano,
  beans, tomatoes, tomato paste, olives and 1/2 cup water; simmer 1 hour.
  Combine corn meal with 1/2 cup water. Bring remaining 4 cups water to
  boil. Add 1 teaspoon salt and corn meal; cook 10 minutes or until
  thickened. Spread half of corn meal mixture in bottom of deep 2-1/2 to
  3-quart baking dish.
  
  Add bean mixture; spread remaining corn meal mixture over beans. Bake at
  350 F. 20 to 30 minutes or until thoroughly heated. Sprinkle with
  cheese; bake 5 minutes longer. Makes 8 servings. Recipe can be halved.
  
  Tip: For zippy flavor add 1 minced clove garlic and 1/4 teaspoon ground
  cumin.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: BEAN ENCHILADAS
 Categories: Main dish
      Yield: 12 enchiladas
 
  1 2/3 c  Drained cooked beans
           -- (red, pink or pinto)
           -- mashed
      2 c  Shredded Cheddar cheese
           -- divided
    1/2 c  Chopped onion
  2 1/4 oz Sliced ripe olives
     15 oz Tomato sauce, divided
      4 oz Diced green chilies
      2 ts Garlic salt
     12    (7 in.) corn tortillas
      1 ts Chili powder
    1/8 ts Bottled hot pepper sauce
 
  Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato
  sauce, chilies and garlic salt taste. Mix well. Place about 1/3 cup bean
  mixture along center of each tortilla.  Roll up and place in two 11-3/4
  x 7-1/2 x 1-3/4-inch baking dishes. Combine remaining tomato sauce;
  spoon over filled tortillas.  Sprinkle remaining cheese over sauce.
  Bake at 350 F. 15 to 20 minutes or until thoroughly heated.  Makes 12
  enchiladas or 6 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean Salad Francaise (or Parisienne)
 Categories: Salads
      Yield: 6 servings
 
    1/2 c  Idaho Red Beans
    1/2 c  Idaho Pinto Beans
    1/2 c  Great Northern Beans
    3/4 c  Celery
    1/2 c  Sliced radishes
    1/2 c  Sliced cucumber
    1/4 c  Sliced green onion
    1/4 c  Olive or salad oil
      2 tb Lemon juice
      1 tb Tarragon vinegar
    1/2 ts Salt
           Freshly ground black pepper
           Lettuce
           Skewered cubed cold meat
           Skewered cubed vegetables
 
  Soak and cook beans according to directions. Drain and cool beans. Combine
  beans and vegetables. Beat together oil, lemon juice, vinegar, garlic and
  seasonings. Pour dressing over beans and toss to coat thoroughly. Chill
  for 2 hours. Serve on lettuce-lined plate garnishing with skewered cold
  meat and vegetables. Makes 6 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Saucey Baked Beans
 Categories: Side dish
      Yield: 6 servings
 
      1 lb Idaho Pinto beans
    1/4 lb Diced salt pork
    1/2 c  Sliced onion
      1    Bay leaf
      8 oz Can tomato sauce
    1/2 c  Catsup
    1/2 c  Molasses
    1/4 c  Brown sugar
      2 tb Cider vinegar
      1 ts Salt
      2 ts Dry mustard
 
  Soak beans according to directions. Add salt pork, onion, bay leaf
  and salt. Cover and simmer 1 hour. Remove bay leaf. Drain and reserve 1
  cup liquid. Add reserved liquid and remaining ingredients. Cover and
  bake at 325 degrees for 3 to 4 hours. Serve with baked spareribs.
  Garnish platter with parsley and spiced crab apples. Makes 6 to 8
  servings.
  
  HINT:  Add tomatoes, vinegar or other acid additions when beans are nearly
  tender so softening of beans does not slow down.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Harvest Bean Chowder
 Categories: Soups
      Yield: 6 servings
 
  1 1/2 c  Idaho Great Northern beans
           Water
           Meaty ham bone
           -OR- smoked ham hock
      1 md Onion; chopped
      1    Clove garlic; crushed
      1 md Potato; diced
      2    Carrots; sliced
      1 c  Chopped celery
    1/2 c  Chopped green pepper
      3 tb Flour
      3 c  Milk
           Salt and pepper
 
  Soak beans according to directions, using either method. Drain beans
  and measure liquid. Add water to make 1-1/2 quarts. Place beans, liquid,
  ham bone, onion and garlic in large kettle. Simmer 1-1/2 to 2 hours, or
  until tender. Add potato, carrots, celery and green pepper. Simmer 30
  minutes longer. Remove ham bone. Cut up meat and return to soup.
  Thicken with flour blended with a little cold water. Add milk and heat
  gently. Season to taste with salt and pepper. Makes 6 to 8 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hearty Pear and Bean Bake
 Categories: Main dish
      Yield: 6 servings
 
      1 lb Idaho Red beans
     29 oz Can Bartlett pear halves
      8 sl Bacon
      1 md Onion; sliced
      3 tb Molasses
      2 tb Vinegar
      1    Clove garlic; minced
      1 ts Salt
      2 tb Prepared mustard
    1/4 ts Cloves
    1/4 ts Pepper
 
  Soak and cook beans according to directions. Drain. Drain pears,
  reserving pear syrup. Fry 4 slices bacon. Drain and break into
  pieces. Saute onion in bacon fat. Add with fried bacon to beans and
  place in buttered casserole. Combine 3/4 CUP pear syrup with
  molasses, vinegar, garlic and remaining seasonings. Pour over beans
  and mix thoroughly. Cover and bake at 300 degrees for 2 hours,
  stirring gently from time to time and adding more pear syrup if
  needed. Place pear halves over beans, spooning liquid from casserole
  over the top. Top each pear half with 1/2 slice bacon. Bake,
  uncovered, 30 minutes longer. Makes 6 to 8 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Western Beans 'N' Franks
 Categories: Main dish
      Yield: 6 servings
 
    1/2 lb Idaho Great Northern beans
    1/2 lb Idaho Pinto beans
    1/2 ts Salt
      4 sl Bacon, diced
    1/2 c  Chopped onion
    1/3 c  Molasses
    1/4 c  Brown sugar
  1 1/2 ts Dry mustard
    1/8 ts Cloves
      1 ts Grated orange peel
      1    Orange, peeled and diced
      1 lb Frankfurters
           Orange wedges, for garnish
 
  Soak beans according to directions. Add salt and simmer 1 hour. Saute
  bacon. Drain beans, reserving bean liquid. In bean pot or deep
  casserole, combine beans with sauteed bacon, onion, molasses, brown
  sugar, mustard, cloves, orange peel, diced orange and 1-1/2 cups
  reserved bean liquid. Cover and bake in a 325-degree oven 3 to 4
  hours. Arrange frankfurters in beans. Bake, uncovered, 1/2 hour
  longer, adding more reserved bean liquid if necessary. Garnish with
  orange wedges. Makes 6 to 8 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Snappy Bean Dip
 Categories: Appetizers, Dips
      Yield: 1 recipe
 
    3/4 c  Idaho Pinto beans
    1/2    Lemon; juiced
      2 tb Mayonnaise
      1 ts Worcestershire sauce
      1 ts Canned jalapeno peppers
           -- (chopped and seeded)
    3/4 ts Salt
      3 tb Chopped green onions
 
  Soak and cook beans according to directions. Drain. Place beans and
  remaining ingredients except 1 tablespoon of the green onions in blender
  container. Blend until smooth. Or, mash beans to puree and mix with
  remaining ingredients. Place in small bowl and garnish with 1 tablespoon
  chopped green onion. Serve as a dip with crisp raw vegetables or corn
  chips. Makes about 1-1/2 cups dip.
  
  Note: One (15 oz.) can pinto beans, drained, may be substituted for
  cooked dried Idaho Pinto beans.
  
  USE BEAN DIP FOR SPREAD
  For a tasty open-face sandwich, spread Snappy Bean Dip over slices of
  buttered bread. Sprinkle with grated Cheddar cheese and broil until
  heated and cheese melts.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Raisin Bean Muffins
 Categories: Breads
      Yield: 12 muffins
 
      1 c  Cooked Idaho Pinto Beans
    3/4 c  Milk
      2    Egg whites
    1/4 c  Vegetable oil
    1/2 c  Brown sugar; packed
  1 1/2 c  All-purpose flour
           -OR half all-purpose flour
           -and half whole wheat flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Cloves
    1/2 c  RaiSinS
 
  Puree beans with milk in blender or food processor until smooth.
  transfer to bowl. Beat in egg whites, oil and brown sugar. Combine
  ingredients are moistened. Spoon into greased or paper-lined muffin
  until golden.
  
  Variations: May substitute honey for brown sugar and reduce the milk to
  1/2 cup.  May substitute chopped dates or apples for raisins.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Pinto Pizza Ole'
 Categories: Main dish
      Yield: 1 14" pizza
 
      2 c  Cooked Idaho Pinto Beans
           -- divided
      1 lb Ground beef
      1 c  Chopped onion, divided
      8 oz Tomato sauce
      2 ts Chili powder
      1 ts Cumin
    1/2 ts Salt
      1 lb Frozen bread dough; thawed
    1/2 c  Chopped green pepper
    1/2 lb Grated Monterey Jack
           Red pepper flakes
           -- to taste
           Guacamole; (recipe below)
 
  To make this pizza meatless, omit the beef and increase the beans
  to 3 cups, mashing 2 cups.
  
  Mash 1 cup of the beans; set aside remaining cup. Brown beef with 1/2
  cup onion in large skillet. Stir in mashed beans, tomato sauce,
  chili powder, cumin and salt. Simmer 10 minutes. Pat or roll dough
  to cover bottom of greased 14-inch pizza pan. Spread with bean-beef
  mixture. Top with remaining onion, green pepper, reserved whole beans
  and cheese. Sprinkle with red pepper flakes. Bake in pre-heated
  400-degree F oven for 15 minutes or until crust is
  browned.
  Cut into wedges. Top each serving with a dollop of guacamole.
  
  Guacamole: Mash 1 medium avocado with 1 clove minced garlic and 1
  tablespoon lemon juice. Add liquid red pepper sauce and salt to
  taste. Stir in 1/4 cup chopped tomatoes. Cover with plastic and chill
  until ready to serve.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Bean & Ham Salad
 Categories: Salads
      Yield: 6 servings
 
      4 c  Cooked Idaho Beans
           - Small Red, Great Northern
           - or Pink Beans
           - (or combination)
    3/4 c  Diced green pepper
      2 tb Chopped parsley
    2/3 c  Vegetable oil
    1/2 c  Wine vinegar
  1 1/2 ts Sugar
    3/4 ts Salt
    1/2 ts Garlic powder
           Freshly ground pepper
           -- to taste
  1 1/2 c  Slivered ham

----------------------------------OPTIONAL----------------------------------
           Tomato wedges
           Green pepper rings
 
  Toss beans with green pepper, celery, onion and parsley.  Combine
  oil, vinegar, sugar, salt, garlic powder and pepper. Pour over beans; toss
  to combine. Cover and refrigerate several hours. Add ham at serving
  time. Garnish with tomato wedges and green pepper rings, if desired.
  Makes 6 to 8 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Great Northern Minestrone
 Categories: Soups
      Yield: 1 recipe
 
      1 c  Idaho Great Northern Beans
           -- rinsed
           Water
    1/2 c  Chopped onion
      1 ts Minced garlic
      1 tb Dry basil
      1 ts Dry oregano
      1 ts Salt
           Pepper, to taste
           Leftover ham or beef bones
     16 oz Tomatoes, undrained
      4 c  Thinly sliced vegetable
           --(carrots, zucchini,
           --celery, cabbage)
    1/2 c  Small macaroni
    1/4 c  Chopped parsley
           Grated Parmesan cheese
 
  Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let
  stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6
  cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef
  bones. Bring to boil. Cover and simmer 1 hour or until beans are
  almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking
  up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are
  done. Add more water if a thinner consistency is desired. Adjust
  seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Fiesta Bean Bake
 Categories: Main dish
      Yield: 6 servings
 
      3 c  Cooked Idaho Beans
           -- Small Red, Pinto
           -- or Pink Beans
    1/2 c  Chopped onion
      1    Clove garlic; minced
      6 tb Vegetable oil, divided
    1/4 c  Milk
      1 c  Whole kernel corn, drained
      1 c  Grated Monterey Jack
           -OR- Cheddar cheese
 
  Drain beans well. In a large kettle, saute onion and garlic in 2
  tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and
  beans, breaking up tomatoes. Cook and stir until boiling. Set aside.
  Combine 1/4 cup oil with remaining ingredients, except cheese, to make
  batter. Pour two-thirds of the batter into a greased 2-quart casserole.
  Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon
  remaining batter around edge. Sprinkle with remaining cheese. Bake in
  preheated 350-degree F oven for 30 to 35 minutes or until cornbread is
  done. Makes 6 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Bean 'N' Cheese Enchiladas
 Categories: Main dish
      Yield: 8 enchiladas
 
      2 c  Cooked Idaho Pinto beans
           -OR Pink or Small Red Beans
    1/2 c  Bottled salsa
           -OR- picante sauce
      8    Corn tortillas
    1/2 lb Cheddar cheese, divided
     20 oz Enchilada sauce
           Shredded lettuce
           Sour cream
 
  Mash beans with salsa. Spoon beans down center of each tortilla,
  dividing evenly Cut half of cheese into 8 sticks. Place 1 stick over
  beans on each tortilla. Roll tortilla to enclose cheese and beans.
  Place, seam-side down, in greased shallow baking dish. Pour enchilada
  sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in
  preheated 350-degree F oven for 15 to 18 minutes. Garnish with lettuce
  and sour cream. Makes 8 enchiladas.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
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---------- Recipe via Meal-Master (tm) v8.02
 
      Title: IDAHO'S SPICY BEAN CAKE
 Categories: Cakes, Desserts
      Yield: 1 cake
 
    1/4 c  Butter or margarine
      2    Eggs
      2 c  Cooked, mashed pinto beans
      1 c  Flour
    1/4 ts Salt
      1 ts Baking soda
      1 c  Sugar
      1 ts Cinnamon
    1/4 ts Nutmeg
    1/2 ts Cloves
      2 c  Diced apples
    3/4 c  Raisins
    1/4 c  Chopped nuts
  1 1/2 ts Vanilla

----------------------------------OPTIONAL----------------------------------
      4 tb Cocoa
           -- if Chocolate cake
           -- is desired
 
  Cream butter or margarine.  Add eggs, one at a time, beating well. Blend
  in beans.  Sift together dry ingredients.Add to creamed mixture, blending
  well.  Fold in apples, raisins, nuts & vanilla.Pour into buttered 9x13"
  pan.  Bake in 375 F oven 45 to 50 minutes or until cake tests done.  Can
  frost with maple frosting.
  
  Nutritional Analysis per serving: 189 Calories; 3.8 g protein; 4.9 g fat
  (23% calories from fat); 20.5 g carbohydrate; 29 mg cholesterol; 3 g
  fiber; 64 mg sodium.Exchange: 1 starch; 1.5 fat.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Beans & Rice
 Categories: Main dish
      Yield: 4 servings
 
      1 lb Dried black beans
           Water for cooking
      1 c  Chopped onion
      1 tb Butter or margarine
      4 c  Water
      1    Beef bouillon cube
      1    (1-lb.) ham shank
           -- cut in 3 or 4 pieces
    1/2 ts Dried leaf thyme
    1/2 ts Dried leaf oregano
    1/2 ts Salt
      1    Dried whole red pepper; OR
    1/8 ts -cayenne pepper, if desired
      3 c  Uncooked rice
           Water
           Salt
      1 c  Chopped green pepper
      2    Bay leaves
    1/3 c  Dark rum, if desired
      1 c  Dairy sour cream
           -- if desired
 
  Sort and soak beans. Drain beans; discard soak water. In a 4-quart pot,
  saute onion in butter or margarine until tender but not browned. Add
  soaked beans, 4 cups water, bouillon cube, ham shank pieces, bay
  leaves, thyme, oregano, salt and red pepper or cayenne pepper, if
  desired. Bring to a boil; reduce heat. Cover and simmer until beans
  are tender, 1 to 1-1/2 hours. Cook rice with water and salt according
  to package directions. Remove 1 cup beans from stew. Mash in a small
  bowl with a potato masher or fork. Add mashed beans to stew; stir to
  thicken. Remove ham shank pieces and red pepper, if used. Discard red
  pepper. Cut meat from bones and discard bones. Dice meat. Add diced
  meat, green pepper and rum, if desired, to beans. Cover and simmer 15
  minutes. Serve beans over rice. Top each serving with a dollop of sour
  cream, if desired. Makes 4 to 6 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Bean Soup
 Categories: Soups
      Yield: 4 servings
 
      1 lb Dried black beans
           Water for soaking
    1/2 c  Chopped onion
      1    Garlic clove. minced
    1/2 c  Chopped celery
      2 tb Butter or margarine
      1    Meaty smoked ham hock
           -- (3/4 lb.)
    1/2    Lemon
      4    Whole cloves
 10 1/2 oz Canned beef broth
      6 c  Water
      1    Bay leaf
      1 pn Ground thyme
    1/4 c  Dry sherry
      2    Hard-cooked eggs, sieved
           Chopped green onion
 
  Sort and soak beans. Drain beans; discard soak water. In a small
  skillet, saute' onion, garlic and celery in butter or margarine until
  onion is tender but not browned. In a 4-quart pot, combine soaked
  beans, sauteed vegetables and ham hock. Cut lemon half into quarters
  and stick a clove into each quarter. Add lemon quarters, broth, 6
  cups water, bay leaf and thyme to beans; stir well. Bring to a boil;
  reduce heat. Cover and simmer until beans are very tender. 1 to 1-1/2
  hours. Remove ham hock and bay leaf. Reserve ham hock for another
  use; discard bay leaf. Puree soup in blender or food mill. For a
  smoother soup, put through a sieve to remove bean coats. Return soup
  to pot. Stir in sherry. Garnish each serving with sieved egg and
  chopped green onion. Makes 4 to 6 servings.
  
  Copyright IDAHO BEAN COMMISSION  P.O.Box 9433...Boise, Idaho 83707
  <Electronic format by Karen Mintzias>
 
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