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It's about beans today. Beans, known as the poor man's meat substitute since biblical times, have been used by every nation and culture. There are many varieties of beans (legumes) such as navy or great northern beans which are used more often than black beans, lima, pinto, red, kidney, garbanzo beans, along with lentils and split peas. Many recipes use dried beans, which take a much longer time to cook, compared to opening a can for the bean ingredient. Looking through recipes I found that the beans called for often ask for one pound or 2 cups dried beans. This amount equals 5 or 6 cups cooked. One 16 oz. can equals 2 cups undrained or 1-2/3 cups drained.

If you are cooking dried beans and they foam up during cooking, add a tablespoon of oil or butter to the water. Also, if a recipe using dried beans calls for tomatoes, lemon juice, vinegar or wine, add when beans are almost tender or acid will slow the softening process.

Most of today's recipes use canned beans, however, using the equivalents of dried to cooked, can be substituted. Some of the recipes make 14 or 16 servings. Eat what you can and freeze the rest in containers. Thaw completely before reheating.

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Let's start with . . .

EASY BEAN POT

15 slices (3/4 lb. thin sliced) bacon, cut into 1-inch pieces

3 medium onions, chopped

3/4 c. firmly packed brown sugar (or 1/2 c. packed brown sugar - sugar free)

3/4 -1 t. garlic powder

1/2 t. dried mustard

1/2 c. cider vinegar

1/4 c. ketsup

one 15-1/2 oz. can kidney beans, drained

one 15-1/2 oz. can lima or butter beans, drained

two 21 oz. cans pork and beans (tomato sauce variety)

In a dutch oven, saute bacon and onions; drain. Add rest of ingredients; mix well. Bake at 350 degrees for 60 minutes or until hot and bubbly. Makes 16 servings.

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BEANS AND SAUSAGE CASSEROLE

1 lb. kielbasa or polish sausage

1 medium onion, diced (about 1 c.)

1 c. ketsup

3/4 c. packed brown sugar (same as above if using sugar-free)

2 T. molasses

2 T. vinegar

2 T. prepared mustard

three 15-1/2 oz. cans great northern beans, rinsed and drained

In a saucepan cook sausage in boil water for 2 minutes; drain. Cut in half lengthwise and thinly slice.

In a large bowl, combine next six ingredients; mix well. Stir in sausage, onions and beans.

Turn into a greased or sprayed 1-1/2 qt. baking dish. Cover and bake at 350 degrees for 45 minutes. If mixture is too loose, remove cover and continue baking for 1/2 hour. Makes 14-16 servings.

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WESTERN BEANS

4 strips bacon

1 large onion

1/3 c. dry lentils, cooked 15 minutes; drained

1 c. water

2 T. ketsup

1 t. garlic powder

3/4 t. chili powder

1/2 t. ground cumin

1/4 t. dried red pepper flakes or 3-4 drops hot sauce

1 bay leaf

1-16 oz. can diced tomatoes, with liquid

1-15 oz. can pinto beans, drained

1-16 oz. can kidney beans, drained

Lightly fry bacon in 3 qt. saucepan. Add onion and cook until transparent, 3-4 minutes. Stir in rest of ingredients. Cook over low-medium heat, stirring occasionally, for 45 minutes or until lentils are tender. Remove bay leaf before servings. Makes 8-10 servings.

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And a salad to serve with pork or chicken.

CALICO BLACK BEAN SALAD

2-15 oz. cans black beans, rinsed and drained

4 green onions, thinly sliced, using part of green tops

2 Roma tomatoes, chopped

1 small onion, diced (about 1/3 c.)

1 large sweet red pepper, diced

DRESSING:

2 T. red wine vinegar

1 T. lemon juice

1/2 t. salt

1/4 t. pepper

1/4 t. dried basil leaves

In a bowl, combine first five ingredients.

In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over veggies to coat. Cover and refrigerate 1-2 hours. Before serving, toss gently or mix with spoon to incorporate dressing. Makes 6 servings.

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Thought for today: It's easy for us to meet expenses. We meet them everywhere we turn.

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