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Home Cooking Recipes Welcome to Corn Farms country store

Bean Recipes

Home made Chili Beans, Bean Casseroles, Baked Beans and even Chocolate Chip Bean Cookies. The very best recipes are here. Try these recipes, You get the idea. Description of why a person would want to use your recipes. That's this area handed down from generation to generation to you.

These recipes are tried and true! We eat this bread all the time.  It makes great sandwiches.  You'll enjoy the lightness of it.

 

Best Chili Beans, Baked Beans and Casseroles ever, Cook at home save money, better quality, eat healthier!

  1. Renae Chili Beans Recipe
  2. Baked Beans Recipe
  3. Pinto Bean Casserole Recipe
  4. Refried Beans (from Pinto Beans) Recipe
  5. Pinto Bean Pie Recipe
  6. Chocolate-Chip Bean Cookies Recipe
  7. Baked Black Beans Recipe
  8. Red Beans and Rice Recipe
  9. Mom's Taco Bean Soup Recipe
  10. Lupe's Pinto Bean Recipe
  11. Carol's Refried Beans Recipe
  12. Bean and Bacon Soup

All (rc) are my comments about these recipes - Renae

 

 

  • 1 lb. chili beans (about 2 1/4 cups) (chili beans are either reds, pinks, or pinto beans) rc
  • 1 can tomato juice (46 oz.)
  • 2 lbs. hamburger
  • 1 large onion, chopped
  • 3–4 ribs of celery (Chopped) rc
  • 3–4 tbsp. chili powder (I would start with 3 teaspoons of chili powder and go up from there)rc
  • 1/2 tsp. cumin (I would use 1-2 teaspoons of cumin)rc

    Soak beans overnight. Bring beans to boil and simmer until tender. Leave the beans in the pot and keep them covered with water. Add tomato juice.
    Brown hamburger. Add hamburger, onion, celery, chili powder and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste
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  • 2 cups white beans
  • 1 tsp. salt
  • 1 onion, chopped
  • 1/8 lb. bacon, diced
  • 3/4 cup brown sugar
  • 1/4 cup catsup
  • 1 tsp. dry mustard
  • 1 tbsp. soy sauce

(Soak dry beans overnight, then dump off the water) rc Cover beans with cold water and add salt.(I don't add any salt to my beans until they are tender, I believe it makes them harder to cook)rc. Simmer until tender (approximately 2-3 hours)rc. Drain off all except 1 cup of the water. (I cut the bacon into small slices and fryed it slightly with the onion)rc.
Add remaining ingredients. (At this stage I just mixed everything together and then warmed it up when I was ready to serve)rc. Top with diced bacon. Bake at 275° for 6 to 8 hours.

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  • 1 package corn tortillas
  • 1 lb. hamburger
  • 1 15 oz. can pinto beans (use juice) or (2cups cooked pinto beans)rc
  • 1 15 oz. can Italian style marinara sauce
  • 1 cup grated cheese

Butter tortillas and place in layers to cover bottom of oblong cake pan.
Brown hamburger and drain. Put beans over tortillas, and then add sauce, hamburger, and grated cheese.

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  • Desired amount of pinto beans (sorted and rinsed)
  • 1 clove garlic
  • 1 small onion
  • 1 tbsp. shortening or oil (I don't always add the fat)rc Oregano and salt to taste

Fill a crock pot full of pinto beans.(if you fill your crock pot full of soaked beans they are not going to cook right. You should not fill it over half full)rc Fill with water until 3/4 full. Cook beans until tender (approximately 4 hours on high). Add more water if needed. In a sauce pan, cook garlic and onion in shortening or oil. Mash beans, and add to garlic and onion. Add oregano and salt to taste. Can be frozen.

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  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs, beaten
  • 1 stick (1/2 cup) butter, softened
  • 1 heaping cup pinto beans, cooked, mashed
  • 1 unbaked 9-inch pie shell
  • whipped cream, whipped topping, or ice cream

Beat granulated sugar, brown sugar, eggs, and butter until creamy. Add pinto beans and blend well. Pour into unbaked pie shell and bake at 375° for 20 minutes. Reduce heat to 350° and bake an additional 25 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, whipped topping, or ice cream.

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  • 1/2 Cup pureed white beans
  • 2/3 cup oil or butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1 ½ cups oatmeal
  • 1 cup chocolate chips

    Cream beans, oil or butter, sugars, milk and vanilla. Add flour, baking powder, soda and salt. Then add oats and chocolate chips. Spray cookie sheet with nonstick spray. Place by tablespoon onto cookie sheet.
    Flatten slightly (these cookies don't spread very much). Bake at 350 degrees for 10 min.
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  • 6 sun-dried tomatoes
  • Vegetable cooking spray
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1/2 to 1 jalapeno pepper, seeds and veins discarded, minced
  • 2 cans (15 ounces each) Black beans, drained and rinsed
  • 2 cups frozen thawed whole kernel corn
  • 1 to 2 tablespoons honey
  • 1 cup finely chopped cilantro
  • 3/4 teaspoon dried tarragon leaves
  • 1 bay leaf
  • 1/2 cup (2 ounces) fat-free Cheddar cheese
  • 1/2 cup (2 ounces) crumbled Mexican white or farmer's cheese

Pour hot water over sun-dried tomatoes in small bowl; let stand until tomatoes are soft, about 10 minutes. Drain tomatoes and coarsely chop.
Spray large saucepan with cooking spray; heat over medium heat until hot.
Sauté onion, garlic and jalapeño pepper until tender, about 5 minutes.
Combine all ingredients, except cheeses, in 11/2-quart casserole; sprinkle cheeses over top. Bake, covered, at 350°F until bean mixture is hot, about 30 minutes or microwave on medium high for 20 minutes. Discard bay leaf.

Nutrition Information
Nutritional Information Per Main Dish Serving (1a cup each)

Calories 387, Carbohydrate 72 g, Protein 30 g, Fat 6 g, % of Calories from Fat 12, Sodium 863 mg and Cholesterol 16 m

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  • 2 (16oz) cans of dark or light kidney beans drained
  • 3 T veg. Oil
  • 1 ½ c chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 2 T minced garlic
  • 1 cup peeled , cored , seeded and chopped tomatoes
  • 1 t dried oregano
  • ½ t dried thyme
  • 3 bay leaves
  • 1 t paprika
  • ½ t cayenne
  • ½ t ground cumin
  • 1/4 cup vinegar
  • 1 t tabasco (or to taste)
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 ½ cups long grain rice

Heat oil in heavy saute pan over medium heat. When hot, add onion, pepper, celery, and garlic and saute for 3 min or until vegetables begin to soften. Stir in tomatoes, herbs and spices and vinegar. Cook for about 15 minutes or until vegetables are tender. Scrap into beans. Add tabasco, red pepper flakes and salt and pepper. Place beans over medium heat and cook for 10 minutes or until heated through.

Cook rice as directed on package. When cooked, place in a deep serving bowl and pour beans over top. Pass additional Tabasco and white vinegar if desired.

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  • 4 cups dry pinto beans
  • 2 lbs of ground beef
  • 1 large onion
  • 1 quart of tomatoes
  • 2-4 teaspoons chili powder
  • 2-4 teaspoons of cumin
  • 2 teaspoons garlic powder
  • 2-3 teaspoons salt
  • 1 quart of frozen corn

Sort beans and soak over night, pour off soaking water and rinse with cold water Put soaked beans into a large soup pot. Cover with about 2 inches of water. Bring to a boil and then reduce heat. Simmer for about 2-3 hours. Cook until beans are tender. Brown meat in a large skillet with minced onion Add to cooked beans. Add tomatoes, chili powder, cumin, garlic powder, and salt. Taste add more spices if desired. Add corn mix together let simmer for about 20 minutes. Serves about 15-20

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  • 4 cups dry pinto beans
  • ½ lb bacon
  • 1 can olives
  • 1 small can of green chiles
  • 1 bunch of green onions or 1 onion diced small
  • 1 bunch of cilantro
  • Salt to taste

Sort beans and soak over night, pour off soaking water and rinse with cold water Put soaked beans into a large soup pot. Cover with about 2 inches of water. Bring to a boil and then reduce heat. Simmer for about 2-3 hours. Cook until beans are tender. Cook bacon about half way. Remove from pan and drain fat. Cut crosswise in small pieces. Add to the beans.
Slice olives and onions into circles. Add to beans. Open chiles and
add. Wash cilantro and tear leaves off stems. Cut the pile of leaves
into small pieces. Add to beans. Salt to taste

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  • 4 cups dry pinto beans
  • Grated Cheese 1lb/1 lb of beans
  • Salt and pepper to taste

Sort beans and soak over night, pour off soaking water and rinse with cold water Put soaked beans into a large soup pot. Cover with about 2 inches of water. Bring to a boil and then reduce heat. Simmer for about 2-3 hours. Cook until beans are tender. Pour out most of liquid (Save to add
back). Mash with potato masher. Add cheese. Add liquid as needed. Salt
and pepper to taste. Serve with warm tortillas.

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  • 1 lb. Small white beans
  • 1 small ham with bone or 4 ham hock slices
  • 1 bay leaf
  • 1 large onion minced
  • 3 carrots chopped
  • 2 tablespoons dried parsley

Sort beans and soak over night, pour off soaking water and rinse with cold water Put soaked beans, ham, bay leaf, onion, and carrots into a large soup pot. Cover with about 3 inches of water. Bring to a boil and then reduce heat. Simmer for about 3 hours. Cook until beans are very tender.
Remove meat from bone, cut into smaller pieces if necessary. Using a potato masher slightly mash beans. Add parsley.


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