Hi Everyone,
NOTES:
** I had some comments about cooking old beans. Thanks, Lisa for your suggestions. She says she soaks for 24 hours, THEN cooks in the Instapot and that works every time. And…whether new or old beans, she soaks for 24 hours and cooks with a splash of Apple Cider Vinegar to help with digestive issues.
** Here is a great article on the benefits of beans, the different types of beans (with pictures), and even some recipes.
All About Beans Nutrition, Health Benefits, Preparation and Use in Menus | NDSU Agriculture
GARDEN HAPPENINGS: I planted my little baby onions last week. I just got them at Winco. They are up and about 2 inches high. This is my first time growing onions, so we’ll see. My tomatoes are about 4 inches tall. I have oregano and parsley also growing. The peppers have not sprouted, but it’s only been a week. If I don’t see them soon, I’ll replant. Sometimes the seeds are old and won’t sprout. My broccoli, that I bought at Walmart, is still alive!!
Because I grow everything in grow bags, I always have a lot of room that seems like empty space. When I plant tomatoes, I usually put in a basil plant or garlic. Maybe this year, I’ll put a few carrots around the tomato plants.
Same with cucumbers. They are so finicky. They won’t grow if it’s cold, nor will they grow if it’s too hot. So, I plant indoors and take them out when it’s consistently in the high 70’s. Then I hope I get a crop before it’s 90˚!! This year, I’m going to try growing beans in the same pot. Maybe put celery in a cucumber pot as well.
Here’s another chart I found for anyone wanting to try to plant something for the first time:
I find gardening to be a big experiment EVERY YEAR!!!
LONG TERM PURCHASE:Dried beans
Beans are rich in phytonutrient benefits. During the great depression, beans were known as “the poor man’s meat”. They are rich in protein. Beans are a source of Niacin, Thiamin, Riboflavin, B6 vitamins and many other nutrients. They are also high in fiber and have been know to lower the risk of colon cancer.
Storing different types of beans gives you a variety of vitamins and nutrients. In addition to pinto, black, and red beans, consider some of these:
** Anasazi beans: They look like colorful pinto beans. They are packed with protein, fiber, potassium, iron, and folate.
** Green or yellow peas (whole or split) They are of special benefit in preventing blood sugar levels from rising rapidly after a meal. They are a good source of dietary fiber, manganese, copper, protein, folate, Vitamin B1 and B5, potassium, and phosphorus.
** Adzuki beans–
They are small, round, and dark red. They can be used in casseroles, soups, and baked goods. They should be soaked overnight, then boiled. They aid in weight loss, prevent and manage diabetes, optimize digestion, increase energy, and lower blood pressure.
Don’t feel like you need a 50 pound bag of each type of bean. Just get about 5 pounds (in the bulk section at Winco), and repackage in 1 lb. packages (or not). I’d probably vacuum seal mine. Try eating them (google recipes) and see if you can put them in your diet. One “bean” meal every month. Work up to one a week. They are really good for you!!
SHORT TERM PURCHASE: other tomato products: 10-15 of something
Enchilada sauce
Catsup
Marinara
Salsa
What types of things do you use on a regular basis? Are you proficient at “making” any of these things? Generally, that’s a “no” for me. I like the convenience of catsup from the store–and it’s still fairly cheap.
BUT….I did try making marinara sauce the other day, and it was delicious!!! Recipe is below.
As far as enchilada sauce is concerned, I have 6-8 cans stored. We just don’t make enchiladas that often. You decide whether you even need this at all???
Spaghetti sauce is pretty reasonable. Me? I make my own. It makes a ton and I freeze the leftovers for another spaghetti meal at another time.
72 HOUR KIT: cash – $20
Imagine no power and no ATM’s. You’ll want cash on hand. How much? Good question. What do YOU think?
FOOD STORAGE RECIPES:
Marinara Sauce
Here is the one I used: Best Marinara Sauce Yet Recipe
2 cans stewed tomatoes
1 can tomato paste
4 TB chopped fresh parsley
1 clove garlic minced
1 tsp dried oregano
1 tsp salt
1/4 tsp ground black pepper
Combine in a blender and mix until smooth
6 TB olive oil – Heat in a skillet over medium heat
1/3 c. finely diced onion Add and cook until slightly softened, about 2 minutes)
Stir in blended tomato sauce and
1/2 c. white wine (Yes, I cook with wine, but it simmers and the alcohol cooks out. You can always use chicken broth.)
Simmer about 30 minutes until thickened
Notes:
**The recipe says it makes 4 cups. I got a little less than that.
** I like onions, but I don’t want a to crunch an onion in my sauce. Next time, I’m going to soften the onions and add them to the sauce BEFORE I blend it.
** It WAS really good! I froze the leftovers.
Spaghetti Sauce
I’ve shared this before but it’s been a few years. Once I made this, I quit buying spaghetti sauce in a jar. It’s just my favorite.
1 lb. ground beef
1 lb. sausage
Cook and drain. It’s a lot of meat, but the recipe makes a lot of sauce.
1 28-oz can crushed tomatoes undrained
1 medium green pepper chopped (I use dehydrated)
1 medium onion chopped (I use dehydrated)
1 c. chopped carrots (I use dehydrated)
1 c. water
1 8-oz can tomato sauce
1 6 oz. can tomato paste
1 TB brown sugar
1 TB Italian seasoning
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
Slow cook in a crockpot 8-10 hours OR
Simmer 2-3 hours. Don’t let it burn. You might have to keep adding water here and there.
It makes a ton. I usually scoop 2-3 cups in a couple of freezer bags for later. I tried canning it once, but there was something about the texture of the sausage I didn’t like and I ended up throwing it all away.
Hearty Soup
Not sure where I got this, but it was REALLY good. It’s loaded with beans and flavor.
1 c. chopped carrots
1 can dark red kidney beans rinsed and drained
1 can cannellini beans rinsed and drained
1 can Ro-Tel
1 lb. ground beef, browned and drained
chopped onions
basil, Italian, garlic, salt (I just added what looked good)
1 jar Marinara sauce (I used my new homemade sauce)
3 c. beef bouillon
(I went through the freezer and dumped in some corn and the last left over green beans)
Simmer for 2 hours.
1 c. small shell pasta
Cook 30 minutes more.
I ended up with this really thick “soup”. It looked more like goulash. I could have served it on plates. But it WAS really good! We’re still enjoying leftovers.
Marti Shelley
