Beans provide great protein, fiber, vitamins and minerals and team up well with many other foods to create variety and visual interest!
In case you didn’t already know it, the Food Stamps Cooking Club has THE BEST members in the Universe! I know this because they are so generous to share. To wit:
Sandra sent us three recipes about beans, just as she promised she would, and here is the first. We promise to follow up with two more very soon:
SANDRA’S BEAN DISH
**Refried Beans
Place 2 pounds of beans or 6 cups of dried beans in a large bowl. Cover with cold water and stir. Let them sit overnight or for several hours. Drain the beans and rinse with cold water.
Put beans in large crock pot and cover with water. Cook on high for 5 hours or low for 8-10. Drain beans, reserving some of the bean “juice.”
Place desired amount of beans with some “juice” in a food processor and blend until very smooth, adding more water or “juice” as necessary.
Place a skillet on the stove burner. Add cooking spray or oil. Pour beans into pan and cook until desired consistency is achieved. You can season with salt, chopped onion, onion powder/salt, garlic, garlic powder/salt, chili powder, cumin, green chilies, whatever you like.
Serve refried beans any way you wish: tacos, taco salad, with Mexican rice, next to fried eggs, or in Refried bean casserole.
**Refried bean chili or Refried bean dip
You can add a can or two of diced tomatoes, a can of green chilies, and a half a block of cream cheese that has been cubed. Depending on what consistency you want, you can make this into a dip or a chili. It is far too rich to be served by itself. So you really need something to eat with it like baked potatoes, Fritos, salad, something to dilute the richness a bit. 
You can use them to make bean burritos. Add some rice and you have a complete protein.
WAIT! THERE’S MORE!
**REFRIED BEAN CASSEROLE
Tortilla chips or corn tortillas
4 cups refried beans
2 cups salsa or enchilada sauce
½ cup grated cheese (we like Colby/jack)
Preheat oven to 350 degrees. Line the bottom of pan with the chips or tortillas. Spread beans over chips/tortillas, then salsa or enchilada sauce. Sprinkle with cheese. (You can also stir it up together and dump it in which is what I do. J)
I love, love, LOVE beans. They are cheap. They are healthy. They are easy to store – requiring no electricity for storage. And they are very versatile. By the way you can use just about any kind of bean to make refried beans. I like pintos and black beans best. But this would also work with white beans and kidney beans.
-Sandra
Sandra, we love, love LOVE YOU! It was so great when our mail is fun! THANK YOU Again!
For people who use SNAP, WIC, Angel Food Ministries foods, or things that came from food commodities or a food pantry, these are pragmatic ideas. If you are making every effort to s-t-r-e-t-c-h your food money, this is the place for good information. We’re glad you’re here. We hope you leave a comment for us and we hope to hear from you at foodstampscookingclub@gmail.com
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Connie Baum
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