Our Mailbox and Food Stamps Cooking Club

March 26th, 2012 by admin Leave a reply »
Our readers have sent us some great bean recipes!

Oh, how we love mail!  Several of our faithful Club Members have contributed ideas and recipes and today we share one that will have you making plans to try this dish ASAP!  We owe a debt of gratitude to Carol    who thoughtfully sent her latest find:   (Incidentally, Carol lives in Northeastern USA)

“Campbell’s” style pork beans

1  lb dried pea/navy beans, rinsed, sorted

1  T cooking oil

3  cloves garlic, minced

1  medium onion, chopped fine

8  slices bacon, fried until crisp, drained and cut fine

2  tsp soy sauce (I used reduced sodium version)

1 and 1/2-2 cups water

1/2 cup ketchup

1/4 cup cooking oil

1 and 1/2 tsp salt

3 T sugar

2  T corn starch

1  T cold water

 

1. Soak beans overnight (or use the quick soak method), drain, rinse. Cover with fresh water and bring to a boil

2. Meanwhile, saute onions and garlic in 1 T cooking oil, until onions are translucent, set aside

3. Place beans into a crock pot and cover with 1 1/2-2 cups of the now hot cooking water. Add the soy sauce, onion/garlic mixture, bacon.

4. Cook on high for 2 hours, then set to low and continue cooking until beans are soft

5. Mix ketchup, oil, salt, sugar and add to softened beans in crock pot. Continue cooking on low, to allow flavors to blend.

6. Just before serving, mix a slurry out of the cornstarch and cold water. Carefully fold it into the beans. Let cook a bit more to allow the slurry to thicken the sauce.

Enjoy!

I ended up making a double batch, we had some for supper tonight, and I have 2 meals’s worth of “Campbells” beans in the freezer.   ~ Carol

Thank you again, Carol!  We really appreciate your input! 

Another Member, Charlene, has also sent us some great ideas; Mother Connie will save that for another post!

It is heartwarming to know that there are peeps ALL OVER THE GLOBE who are interested to help one another with managing food costs.  The USA is not the only place where folks struggle to feed their family on a shoestring budget.  If you are holding an EBT card for SNAP  or WIC; if you frequent food pantries or use food commodities you know full well what’s going on with food costs.  Our passion is to help people S T R E T C H food dollars and food budgets by offering nutritious, low cost menu ideas.

Oh, and speaking of ideas—I must tell you that it was our great pleasure to host Kay, a lovely woman from England recently.   I was concerned about offering her a breakfast she would truly like to eat.  I needn’t have worried…Kay told me she is accustomed to her “proper English breakfast” of beans on toast!  I was surprised to hear this because it is so simple.  But, just think–it provides complete protein and that is a great start for anyone’s day!  Carol’s bean recipe would fill the bill perfectly  but I am just as fond of refried beans on toast.  When we use The Normanator’s home made bread, that is a VERY satisfying meal, indeed!  And it would be a proper English breakfast, after  all.  grin

We’d love to hear from YOU.  Our address is foodstampscookingclub@gmail.com 

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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6 comments

  1. WritewhereUr says:

    Beans are a wonder. They are affordable, they are tasty and they can adapt flavor from whatever additional ingredients you choose to add to your dish. They are full of protein yes, but also full of fiber which most of us don’t get enough of in our daily diets. What I love is that they help to stretch a meal when you get unexpected guests. This is a great thing if you are social (Connie, I know you are) like me and love to have people over. It is always fun to try someone else’s recipe because it does seem like i get into a rut with my bean recipes. I am always looking for something new.

  2. Yes, Rainy…beans are a wonder, just as the Club Members are WONDERful! Thanks for popping in. I can’t wait to lay in a new supply of dried beans so I can make this dish. Carol did mention that she found other similar recipes but they all called for many ingredients that most of us won’t have in our pantries. I’m sure people with EBT cards will fall into that category because we in this household certainly have limited choices for spices and such like.

    One day you and I will link up and cook like nobody’s business…we should begin NOW to collect the recipes we want to make together. Then we can invite peeps to come and share the bounty.

    CAROL? DOES THIS SOUND LIKE A PLAN? ARE YOU IN? grin/giggle IF ONLY geography were not an issue!

    Big Hugs,
    Mother Connie

  3. Sheila says:

    After my week of house guests leave on Fri. I plan to make us a large pot of beans and barley and live on it for days as I’ll be tired of cooking for ten. Thanks, Mother Connie!

    Sheila

  4. Sounds like a plan, Sheila! We appreciate your taking time out to pop by the Club House. House guests COULD wear you down, especially if you have TEN of them at once!

    Grab a book and put your feet up, Sheila. You deserve a break!

    Hugs
    Mother Connie

  5. Kathy Rahorst says:

    Just made the Beans and Barley soup! I know it is almost 80 degrees today in March in Nebraska! But it is absolutely fantastic!!

  6. Oh, Kathy! Great to hear from you. That Bean/Barley soup is just out of this world delish! And The Normanator and I eat soup year ’round. We have been known to have soup for breakfast, even! Tomato with cheese sammies give us an awesome start to busy days!

    Thanks so much for taking time to pop into the Club House. We are excited to have a lunch date with you.

    Hugs
    Mother Connie