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Super Gassy Moderator
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Gridrebel makes a good point. I haven't tinkered a whole lot with ground beans, but I've played around a little bit. Navy beans and Great Northerns ground into flour make a "gravy" like consistency and flavor with very little cooking. Many years back I ate a cake that was made from ground pinto beans. You couldn't tell they were in there and the cake was one of the moistest cakes I've ever tasted.

Ground beans cook very quickly, which saves fuel. Even coursely cracking beans speeds the cooking process immensely, and for those that don't like the texture of whole beans, this might be a solution. It's a good way to sneak beans into all sorts of other recipes too.

Ground rice has a lot of uses also. Finely milled becomes rice flour, with a bunch of uses. The Asian cultures have a bunch of useful recipes for it. A little less finely ground and you can substitute it for corn meal 1 to 1 in any recipe calling for it. I've used it to replace some of the corn meal in cornbread just to see what happens and it was good. Rice flour gives a crispness that can't be duplicated. Mix some in cookie recipes, or in with your flour for dredging.
 

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Super Gassy Moderator
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Sprouting beans will make some of those dried meals fresh. all you need is a mason jar the outer rim and cheese cloth. Wet and drain daily and keep in a cool dark place. You will have something fresh from dried beans in a couple of days. It goes well with rice and cooked dried beans.
Sprouting improves the nutrient content also, especially boosting vitamin C, which will be in short supply for those who aren't gardening. Sprouted beans still need cooking though, as there is something in them that blocks the absorbtion of nutrients. Some, like kidney beans, are really bad about that, while others like mung beans aren't. I wish I had a chart or something that I could post but I've never found one.
 

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Discussion Starter #43
Gridrebel makes a good point. I haven't tinkered a whole lot with ground beans, but I've played around a little bit. Navy beans and Great Northerns ground into flour make a "gravy" like consistency and flavor with very little cooking. Many years back I ate a cake that was made from ground pinto beans. You couldn't tell they were in there and the cake was one of the moistest cakes I've ever tasted.
Ground beans cook very quickly, which saves fuel. Even coursely cracking beans speeds the cooking process immensely, and for those that don't like the texture of whole beans, this might be a solution. It's a good way to sneak beans into all sorts of other recipes too.

Ground rice has a lot of uses also. Finely milled becomes rice flour, with a bunch of uses. The Asian cultures have a bunch of useful recipes for it. A little less finely ground and you can substitute it for corn meal 1 to 1 in any recipe calling for it. I've used it to replace some of the corn meal in cornbread just to see what happens and it was good. Rice flour gives a crispness that can't be duplicated. Mix some in cookie recipes, or in with your flour for dredging.


I didn't know you could make a flour with great northern beans:eek:

That's good to know:thumb:
Thanks Teacher!
 

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Don't add peanut butter to rice. I tried it once, it didn't work. I do like honey over rice for a breakfast type treat/meal. Rice is real good with chili over it. Also try canned chicken and sauce. You can also make a great dish with rice, taco meat, and cheese.
 

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i plan on using some of my Honeyville dehydrated veggies to help with both. Beans and rice will keep me alive but variety is the spice of life. Heck even if it is wild greens, anything will be better. I have a few stored spices but spices typically dont store very well - salt being one of the exceptions. Growing a little something of your own - Im on an 1/8th of an acre in a big suburban neighborhood and still i grow stuff - will help as well. You arent going to be overly healthy on just those staples. Your gastric happiness level will be low! A dash of dehydrated vegetables whether adding corn to your beans or some carrot pieces or celery in your rice will make the difference between just living and thriving. I havent mentioned the additional of wild meats or even poultry of some kind that you may have post SHTF. Those are obviously HUGE pluses.
 

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I have a few stored spices but spices typically dont store very well
I get years out of my stored spices. They lose some strength over time, but you can compensate for that by adjusting the amount added. Luckily, most are easy to grow and dry and don't need much space though.

Variety is indeed the spice of life and extremely important for a number of reasons. Appetite fatigue being one of them. But we need more foods than just beans and grains to remain healthy. Sprouting is a good way to get fresh veggies into the diet, as well as live enzymes. I store a lot of dehydrated veggies too.

Basically, I take a look at the foods I enjoy now, and stock the items to prepare them later. Lots of pastas, ethnic dishes of all sorts, etc.
 

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Cooked rice and a can of cream of mushroom is really good. Do you have condensed soup in your stores?

I'm not great with beans. Others have already covered everything I've tried and them some. :)
 

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Proverbs 26:4
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I just had a very good rice dish last week. It isn't something that I thought I would like but...

It was white and saffron rice with sweet/tart berries and almonds. It is a mediterranean dish and very refreshing departure from the rice dishes I'm used to eating.
 

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I just had a very good rice dish last week. It isn't something that I thought I would like but...

It was white and saffron rice with sweet/tart berries and almonds. It is a mediterranean dish and very refreshing departure from the rice dishes I'm used to eating.
Rice is one of the most versatile grains there is. I rarely have plain white rice unless it's a side dish to an asian meal. I usually make some form of pilaf.

Also, you can make a really rich and delicious rice dish by using canned coconut milk. You can replace some of all of the water with the milk. If you want it really rich and caloric, add the coconut cream too. I usually skim it and use it in cooking the rest of the meal. The coconut rice gets some golden raisins and a pinch of curry powder tossed in.

I've also used rice as a base for a quick meal when I'm in a hurry. I measure out the rice and liquid first, then toss in some veggies and meat and put it in a rice cooker. It's almost like stew, only dry. Very fast one dish meal.
 

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Beans and rice are staples for us,both for storage and everyday use. Rice can be added to meatloaf to stretch the servings,to stew,soups etc. Sweetened and eaten as a breakfast or dessert.

Beans can be added to almost any dish also. Chili made with beans and served over rice makes a filling meal and is fairly inexpensive. I bet I ate a ton of that particular dish in Army chow halls and field kitchens over the years. ;)
 

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Proverbs 26:4
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Rice is one of the most versatile grains there is. I rarely have plain white rice unless it's a side dish to an asian meal. I usually make some form of pilaf.

Also, you can make a really rich and delicious rice dish by using canned coconut milk. You can replace some of all of the water with the milk. If you want it really rich and caloric, add the coconut cream too. I usually skim it and use it in cooking the rest of the meal. The coconut rice gets some golden raisins and a pinch of curry powder tossed in.

I've also used rice as a base for a quick meal when I'm in a hurry. I measure out the rice and liquid first, then toss in some veggies and meat and put it in a rice cooker. It's almost like stew, only dry. Very fast one dish meal.
Mike, I've also had a curry and raisin rice dish and I liked it too, surprisingly. I love curry but I'm not one to mix sweet and spice. I generally don't like sweet meals. I'm a salty, crunchy kind of guy. But you're right, rice is a very versatile food. I guess that's why it's been around for thousands of years :)
 

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Mike, I've also had a curry and raisin rice dish and I liked it too, surprisingly. I love curry but I'm not one to mix sweet and spice. I generally don't like sweet meals. I'm a salty, crunchy kind of guy. But you're right, rice is a very versatile food. I guess that's why it's been around for thousands of years :)
I'm not normally one to like anything sweet unless it's a desert dish. I don't want sweet cornbread, BBQ sauce or anything else. But it just sorta makes culinary "sense" in some curries, and it works really well with the coconut milk in the rice, though I don't sweeten the rice at all.
 

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I'll bring the rope.
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You: Wise beyond your years

I personally think the key to great beans is GREASE. Doesn't matter what kind, just plenty of it. We use bacon drippings.....

Bacon grease may be the most underrated cooking ingredient known to all mankind, except muslims, who will never know of its' true awesomeness. I try to stockpile it whenever I use bacon in a recipe, and some oldtimers have told me it does not go rancid if stored correctly. I am dubious of that, but I love bacon grease a lot. It adds a smoky component to dishes even when you don't want to add any actual bacon; it injects an element of complexity.
 

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American Tastes: insipid and simple?

...I love curry but I'm not one to mix sweet and spice....
I heard this from many, many folks. They just don't cotton to it. There is something about the American palette that resists the sweet/spicy combo. I am included in that.

So no curry ice cream for me or you!​
 

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Bacon grease may be the most underrated cooking ingredient known to all mankind, except muslims, who will never know of its' true awesomeness. I try to stockpile it whenever I use bacon in a recipe, and some oldtimers have told me it does not go rancid if stored correctly. I am dubious of that, but I love bacon grease a lot. It adds a smoky component to dishes even when you don't want to add any actual bacon; it injects an element of complexity.

Yup! Good ol' bacon grease can make a lot of things taste better whether it's a pot of beans or plain ol' macaroni, bacon grease adds a lot of flavor. :thumb:
 

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Discussion Starter #57
So many good idea's on this thread that I'm thinking of a cut and paste to a word doc and printing it out.
thinking the same thing, rice and bean are the one thing I have 100's of pounds of and I want as many ideas as I can.
 

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Super Gassy Moderator
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thinking the same thing, rice and bean are the one thing I have 100's of pounds of and I want as many ideas as I can.
One cookbook I can highly recommend is "366 Delicious Ways to cook Rice, Beans and Grains" by Andrea Chesman. It gives a fascinating variety of combinations and easy recipes. They're not as good as the ethnic recipes you'll find by browsing the cuisines of different cultures. But it's sure a great starting point for developing your own.
 

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Discussion Starter #59
One cookbook I can highly recommend is "366 Delicious Ways to cook Rice, Beans and Grains" by Andrea Chesman. It gives a fascinating variety of combinations and easy recipes. They're not as good as the ethnic recipes you'll find by browsing the cuisines of different cultures. But it's sure a great starting point for developing your own.
thanks Mike, I'm going to Barns and Noble this weekend, I'll see if they have it. That's a good idea!!!
 

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I don't mean this in a creepy way!

Yup! Good ol' bacon grease can make a lot of things taste better whether it's a pot of beans or plain ol' macaroni, bacon grease adds a lot of flavor. :thumb:
When I taste the awesomeness of bacon grease in a dish, I feel loved, like my departed mom is hugging me from heaven. It's that good.
 
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