Dry beans: a good choice for the thrifty family

              DRY BEANS
a good choice for the thrifty family
The best buy in the
MEAT GROUP
Give us Energy
Help build Muscle
Blood
USE COOKED BEANS:
~Alone
Meats
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In Soups
In Salads
U.S. Department of Agriculture • Food and Nutrition Service • Agricultural Research Service
COOKED DRY BEANS OR PEAS
2 cups dry beans or peas
Water:
5 cups water for small red, Grec:~t North­ern,
lima, or blackeye
6 cups water for kidney, pinto, pea (navy),
or small white
2 teaspoons salt
Wash and drain beans.
Put beans and water in large pan and bring
to boiling. Boil 2 minutes. Remove from heat.
Cover and let stand 1 hour.
Add salt and boil beans gently until tender.
Add more water, if needed. Cooking time will
be about:
Hours
Kidney, pinto, and pea (navy) 2
Small red and small white ______ 1%
Great Northern---------------- 11,4
Lima------------------------- 1
Blackeye --------------------- ¥2
Makes about 5 cups cooked beq:ns or peas.
Note : To season beans, add bacon or ham
drippings, canned chopped meat, salt pork, or
a ham bone before cooking.
BEANS AND MEATBALLS
1 small onion
1 pound ground beef
3 tablespoons nonfat dry milk
1 teaspoon salt
2 cups cooked dry beans
2 tablespoons brown sugar, packed
% cup catsup
% teaspoon prepared mustard
Finely chop onion.
Mix meat, onion, dry milk, and salt. Shape
into 12 balls.
Put meatballs in heated greased fry pan.
Brown on all sides. Drain off fat.
Add beans, brown sugar, catsup, and mus­tard
to meatballs. Boil gently 10 to 15 min­utes
until slightly thickened, stirring as
needed to keep from sticking.
Makes 6 servings, each ¥a cup beans and
2 meatballs.
CHILI CON CARNE
1 large onion
1 green pepper
1 pound ground beef
3,4 cup tomato sauce
2 cups cooked or canned tomatoes
2 tablespoons chili powder
1 % teaspoons salt
4 cups cooked kidney beans
Chop onion and green pepper.
Crumble ground beef into heated fry pan.
Add onion and green pepper and cook until
tender. Drain off fat.
Stir in rest of ingredients. Boil gently
about 45 minutes until thickened.
Makes 6 servings, 1 cup each.
MEAT AND KIDNEY BEANS
1 tablespoon fat
2 V2 cups cut-up, canned chopped meat or
canned luncheon meat
2 cups cooked or canned tomatoes
2 112 cups cooked kidney beans
Melt fat in fry pan. Add meat and cook
until browned.
Add tomatoes and kidney beans. Heat
slowly until hot.
Makes 6 servings, 1 cup each.
RICE AND BEANS
2 cups cooked dry beans
1 cup cut-up, canned chopped meat or
canned luncheon meat
1 cup uncooked rice
2 cups water
Salt and pepper, as you like
Put beans, meat, rice, and water in a pan.
Bring to boiling.
Lower heat. Cover and boil gently about
25 minutes until rice is tender.
Add salt and pepper.
Makes 6 servings, 1 cup each.
HOPPIN' jOHN
1 cup blackeye beans (blackeye peas, cow­peas}
5 cups ham broth or water
1 cup cut-up, cooked ham, canned chopped
meat, or canned luncheon meat
1 cup uncooked rice
Salt and pepper, as you like
Wash and drain beans.
Put beans and ham broth or water in a
pan. Bring to boiling and boil 2 minutes.
Remove from heat, cover, and let stand 1
hour.
Boil gently about 1f2 hour until beans are
almost tender.
Add meat, rice, salt, and pepper.
Cover and boil gently about 20 minutes
until rice is tender.
Makes 6 servings, 1 cup each.
BAKED BEANS
2 cups dry pea (navy} beans
6 cups water
% pound salt pork
1 112 teaspoons salt
% small onion
% cup brown sugar, packed
1 teaspoon dry mustard
% cup molasses
Wash and drain beans.
Put beans and water in large pan and
bring to boiling. Boil 2 minutes. Remo.ve
from heat. Cover and let stand 1 hour.
Cut S<tlt pork in pieces and add to beans.
Add salt. Boil gently about 1% hours until
beans are tender. Add more water, if needed.
Drain and save cooking water. Put beans in
baking pan.
Chop onion. Mix with brown sugar, mus­tard,
molasses, and % cup bean cooking
water. Pour over beans.
Bake at 350° F (moderate oven) about 1
hour until beans are lightly browned on top
and sauce thickens.
Makes 6 servings, about% cup each.
TOP OF STOVE BEANS
5 cups cooked pea (navy) beans or lima
beans
1f2 cup brown sugar, packed
2 tablespoons meat drippings
2 tablespoons prepared mustard
% cup tomato sauce
Salt and pepper, as you like
Drain beans. Set aside cooking water. Mix
beans and rest of ingredients in a pan.
Cover and boil gently about 30 minutes to
blend flavors. Add a little bean cooking water
if sauce gets too thick.
Makes 6 servings, about% cup each.
HOT BEAN SALAD
1/4 cup cut-up salt pork or 2 slices bacon,
cut-up
1f2 small onion
112 green pepper
1 stalk celery
% cup vinegar
3 cups cooked pea (navy} beans
112 teaspoon prepared mustard
112 teaspoon salt
Brown salt pork or bacon in large fry pan.
Chop onion, green pepper, and celery and
put in the pan. Add rest of ingredients.
Heat slowly until hot, stirring as needed to
keep from sticking.
Makes 6 servings,% cup each.
BEAN SALAD
2 cups cooked kidney beans
2 cups cooked or canned green beans
1 medium-size onion
% cup french dressing
Drain beans.
Slice onion and separate into rings.
Mix all ingredients. Cover and chill about
1 hour before serving.
Makes 6 servings,% cup each.
THREE BEAN SALAD
1f2 green pepper
2 cups cooked or canned green beans
2 cups cooked or canned wax (yellow) beans
2 cups cooked kidney beans
% cup sugar
% cup vinegar
% cup vegetable oil
1 teaspoon salt
1 teaspoon pepper (or less)
Chop green pepper. Drain beans.
Mix sugar, vinegar, vegetable oil, salt, and
pepper in a large bowl. Add vegetables and
mix well.
Cover and chill 6 hours or longer. Before
serving, mix well.
Makes 6 servings, 1 cup each.
t:?
Alone
With Meats
BEAN SOUP
1 112 cups dry beans
7 cups water
1 medium-size onion
1 teaspoon salt
Ham bone (see Note)
Wash and drain beans.
Put beans and water in pan and bring to
boiling. Boil 2 minutes. Remove from heat.
Cover and let stand 1 hour.
Chop onion, add to beans.
Add salt and ham bone. Cover and boil
gently 1 Y2 to 2112 hours until beans are soft
and ham is tender.
Remove bones and serve meat in soup.
Add more water for thinner soup, if you
like.
Makes 6 servings, 1 cup each.
Note: Use 1 cup cut-up ham instead of
ham bone, if you like.
(
\:""=' In Soups
In Salads
The best buy in the MEAT GROUP
Revised March 1971
11: U.S. GOVERNMENT PRINTING OFFICE: 1971 0-387-885
For ssle by the Superintendent o! Documents, U.S. Ooverrunent Printing Office
Washington, D.C. 20402 ·Price 10 cents
•