BEANS! BEANS! THE MAGICAL FRUIT

When Braxton and I went to West Virginia to the Greenbriar Resort I was asked to do a cooking demo. I decided to prepare Pinto Bean Fudge.  This was a recipe I obtained from the book "I Can't Believe It's Food Storage" by Crystal Godfrey.  Click on the link below to view the demonstration

http://tv.yahoo.com/video/doomsday-preppers-112112-cooking-171803023.html

I made it for a room full of journalists. There were samples for everyone to taste and YES!  They couldn't believe it was food storage either!   A simple recipe that I gave to friends this Christmas season.  Nobody could believe that it had pinto beans in it.  You can make this recipe the "easy" way or the "easier" way. 

The "easier" way involves using canned pinto beans.  The "easy" way involves using your dried beans.  Beans pack a lot of nutritional value. That is why they are considered a staple in your food storage. They contain fiber, protein and carbohydrates.  Dried beans are low in cost.  They should be stored in tightly sealed containers.  If beans are stored incorrectly, they can absorb water and spoil and will need to be thrown out.  Beans, when stored correctly, can last for 30+ years.

For a one-year supply you would need about 60 lbs of dried beans per person per year, which is about 5 lbs per month.  This can include any kind of dried bean or legume.

How do I prepare dried beans?  It's true that you need to plan ahead if you want to use dried beans, but it's not difficult to prepare them.  Dried beans should be soaked before cooking to restore moisture, reduce cooking time, and most, importantly, to cut down on the gas they can produce inside of you.  Choose a pot that will be large enough to give the beans room to expand as they soak. Beans can expand to be triple in size. 

There is a quick soaking method-For each pound (2 cups) of dried beans, add 10 cups hot water; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover, and set aside for at least 1 hour.

The overnight soak method-For each pound (2 cups) of dried beans, add 10 cups cold water, then let soak overnight, or at least 8 hours.  Once your beans have soaked, it's time to cook them.  Be sure to drain off the soaking water and rinse the beans. Check the package for specific instructions, but most directions require adding water, bringing to a boil and simmering from 30 minutes to 2 hours.  Beans are done when they are tender but not falling apart.  If the beans have been sitting in your food storage for a long time, you will need to cook them longer.  When the beans are done, cool them in their cooking liquid.

Cook a lot of beans at once and store the extra beans, covered tightly, in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Start using beans in your family's diet.  Look for ways to use your dried beans in chili or soup recipes. Blend them and make refried beans as well.

Here is the recipe for Pinto Bean Fudge

1 C. Cooked pinto beans, drained and mashed into a thick paste
1/4 C. Evaporated milk (1 1/2 T. dry powdered milk + 1/4 C. water)
1 T. Vanilla
6 oz. Unsweetened Chocolate
6 T. Butter or margarine
2 Lbs. Powdered Sugar
1/2 C. chopped pecans or walnuts

In a blender combine beans and milk together, adding milk until the mixture resembles mashed potatoes. In a large bowl add mashed beans, stir in vanilla. Melt chocolate and butter and stir into bean mixture.  Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish. Chill 1 to 2 hours before serving.

Don't be afraid of using dried beans. They are a very economical alternative and easy to rotate since they are used in so many recipes. Get creative!

New Year Resolutions

Welcome to 2013!  What are your goals for preparedness?  Now is the perfect time to commit to your family's emergency preparedness plan.  Let's talk about food storage.  ARGHHH.......you say......feels like such a massive undertaking and where am I supposed to start?  These are the questions you ask youself as you contemplate embarking on the food storage journey.  I am here to reassure you that food storage is not the two-headed beast you imagine it to be.  Once we break it down to manageable pieces you will be amazed at the end of the year by just how much food you have accumulated. 

Here is what I want you to do:
The next time you go to the grocery store, take a look at your list and purchase an extra $20 of any non-perishable or canned good item.
That's right!  Only $20 per grocery visit! 
If you have room in your pantry start there and add those extra cans.  If you have a designated space for your food storage such as a closet, shelf or even under the bed, place those extra items there. 

Now, step away and look at it.  Take a deep breath and smile.  YES! You should feel so good that you have taken the first step in your food storage accumulation.  You can do this! 

I promise that with these "baby steps" you can have a  healthy accumulation of food storage by the end of this year. 

Later, we will talk about case-lot items, purchasing in bulk and easy healthy recipes using your storage.

Remember with any New Year Resolutions the key is to take it one step at a time!