Sunday, May 30, 2010


MAY - Beans/Legumes

Week 18/May 2 Inventory
Read Genesis 25:29-34. Claim your LDS birthright by obtaining your basic food storage as directed by our Prophets and Apostles lo, these many years.

Take time this week to accurately inventory and assess your current bean/legume storage. Determine if existing supplies are stored correctly. Beans have an indefinite shelf life in cans that are kept dry and cool. Beans purchased and stored in bulk paper bags or store packaging are more susceptible to mold and dampness. Any damaged food storage items should be destroyed, discarded or properly composted out of the reach of people and animals.

On the first Monday of each month: do this only if physically able and make sure children are excluded from the area: Carefully drain two gallons of water from your water heater into a strong bucket with a handle---it will be dangerously hot. Let the water in the bucket cool down in a closed area away from children, then discard. By doing this each month you set the stage for emergency water storage. (Refer to February water storage guidelines for information/instructions.)

Week 19/May 9 Storage
A total of 60 pounds of legumes should be stored for every person/age group in the basic food storage plan. That’s 10 pounds per month for our newlywed couple.

Dry beans store indefinitely in a cool, dry location. Take advantage of our wonderful storehouse facilities obtain smaller, pantry size cans or pouches to make it convenient to use beans every week. (Storing dry beans in the refrigerator or freezer is not recommended.)

Week 20/May 16 Nutrition
Besides being a recommended for our basic food storage, buying beans is a food budget bargain! Remember the "magic beans" in the children's story, Jack and the Beanstalk? Selling the cow wasn't such a bad idea (high cholesterol, high fat, high maintenance, etc.)

Here’s the scoop on the usable protein in steak versus cooked beans---Three ounces of steak is about 350 calories and provides 15 grams of usable protein while 1 1/4 cups of beans is 350 calories but provides 22.5 grams of usable protein! Beans provide soluble fiber which has a cleansing effect on the arteries!

Let's make that simpler to understand----beans are cheaper and healthier and we can eat more so we'll be fuller but consume fewer calories at less cost! So, store, prepare and celebrate all beans everywhere! Try eating fewer cows and eat more beans this month and every month to lower your cholesterol.

Week 21/May 23
Companies spend thousands of dollars developing recipes that showcase their products and beans are no exception. Start out your excellent bean adventures by buying one to two pound packages of dry beans or canned beans at the grocery store. Packages will state the general nutrition information, basic cooking instructions and usually a recipe featuring their the beans purchased. Most canned beans are better if you rinse and drain them before using in recipes.

After your comfort level increases, branch out with bulk buying and try different kinds of beans. Then, experiment with your favorite recipes; add up to ¼ cup bean flour (fancy name for ground dried beans) to baked products without changing your recipes. Substitute bean butter (a fancy name for cooked, mashed, unseasoned beans) cup for cup instead of butter in casseroles, instead of cream cheese in appetizers, and a gazillion other things! You can even sneak bean butter into your kid’s macaroni and cheese instead of using the butter or margarine that the box or recipe calls for (just make sure you use the white or navy beans for this trick!)

There is no limit to the bean tricksters in our ward. Beans have been tucked in your brownies and cookies at ward dessert nights. They’ve been baked into muffins, breads and rolls. White navy beans have displaced the more expensive garbanzo beans, dips and lots of other yummy dishes.

Week 22/May 30 Purchase
Now that you know the rest of the story about magic beans---call Brother Lewis at the Bishops Storehouse (936-2627). Schedule a personal dry pack session with your family members over 12 years old or grab a food storage buddy and go get some beans as your personal finances permit. Label and date all additions to your food storage. Record all purchases in your food storage binder.

Use the Internet to discover bountiful bunches of bean recipes! Share your success with using beans and other food storage items during the Relief Society “good news” moment.

Get the recipe for bean butter from your ward food storage specialists. Grind some beans into flour this week! What have you “bean” waiting for!

FUDGE (crazy but good!)
one 12 - 16 ounce bag chocolate chips
7 ounces sweetened condensed milk
1 cup navy, pinto or great northern beans---cooked, rinsed and drained
1 cup chopped nuts

Combine beans and condensed milk in blender or food processor. Blend until it forms a smooth paste. In saucepan combine milk and bean paste with chocolate chips. Heat on low stirring constantly until chips melt. Stir in nuts and turn into foil lined 8 inch square pan. Refrigerate overnight, cut into squares and peel off foil. (Fudge is soft, but great!)