BEANS … The Magical Fruit!

We have recently discovered that beans really ARE the magical fruit. As you know, Julie has been on a mission this year to learn more about beans and to use them more in her cooking. If you have been following us for a while here at Food Storage Made Easy, you know Julie get’s the reputation for trying to make everything fat and calorie free (she’s one of those “add applesauce instead of butter and it’s fine” types). Well Julie found out about a bean book that has totally changed her life and perspective on beans. She was even embarrassed to admit she stayed up all night when she first got it, dreaming about all the ways she discovered you can use beans.

The book is Country Beans by Rita Bingham. Julie’s most favorite way to use beans is by using white bean flour to make condensed soups. They taste so good that even JODI can’t tell the difference and has starting making it this way as well. If you’re not a believer yet, read about some of the amazing health benefits of beans taken straight from Rita’s book:

Low Calorie Food:
When added to boiling water, bean flours thicken in only 1 minute. By replacing bean flour in cream and soup recipes you lower the calories dramatically because you take out the butter.

Great Protein:
Beans are an excellent source of protein, forming a complete protein when combined with rice, corn, and many other foods. Getting protein this way can help you avoid some of the fatty meat proteins.

High in Fiber:
One cup of beans provide the same amount of fiber as 3 standard doses of Metamucil. Not only do they give you the fiber, they are much more pleasant to eat and can be prepared with endless variety of tastes.

Low in Fat:
Nearly all beans contain only 2-3% fat! You can even add oils to some recipes without going above even the 10% fat level recommended by Doctors.

Lower Cholesterol:
Did you know that beans can help lower your cholesterol level? Not only do they contain NO cholesterol, “they actually help the body get rid of what are considered bad cholesterol.

THESE ARE ONLY JUST A FEW. The book has way more facts, information on how to cook, and tons and tons of recipes. If you are afraid of beans, want to use your beans more, or want a new diet food, you must buy it.

Here’s a little video on making the bean condensed soup. AND if you’re still not a believer…A can of this kind is like 60 calories compared to 210 from a can…

Cream of Chicken Condensed Soup Recipe:

Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal.  You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

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  • Kelly

    Has anyone addressed the MSG issue here? I’d like to avoid that as much as possible, but most all cream of soups have bullion in them. I mean, I can do cream of veggie soup…. may have to do just that I guess. Just wondering :)

    • http://foodstoragemadeeasy.net Jodi and Julie

      I usually make mine with the bean flour, garlic, parsley, pepper, onions and salt.

    • A.Frogg

      MSG is a REAL concern. It took me a while but I have found two brands that do not have MSG – Herb ox and Better than Bullion. They are little more expensive, but you may actually be able to find the Herb ox brand in the bulk section of your health food store for a price comparable to the common grocery store brands (which all typically have MSG).

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  • Cherlynn

    wow! Your my hero today!  To find out you can’t have any dairy, eggs or gluten I must say made me want to just die.  I love my cheese most of all and of course my chocolate.  I know I just have to learn new ways to make things work!   this tip alone will open so many more recipes for me!  Thanks!

  • Steenlarsen7

    Just last night my mother and I were passing up old favorite recipes because of the Cream of Chicken while making up this week’s menus. Then today I discover in my email your subsitute using white bean flour! Can’t wait to try it!

  • Kiki2477

    All beans and grains have phytic acid and enzyme and nutrient inhibitors.
    You need to soak beans for at least 24 hours to neutralize these.  You also need to soak your grains for 24 hours, even grain flours before used for bread, muffins, etc.
    Nurishing Traditions by Sally Fallon is a great book on this and sooo much more.
    Susan

    • Lindsey Snyder Griffiths

      You can soak or sprout them and then dry them in the dehydrator for future use as well.

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  • Amanda

    I was so excited to see this book in the most recent blog post, but I can’t find it anywhere!!

  • Bollymom

    Great idea, thank you for sharing-cant wait to try it!

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  • Chksnowgoer

    Here Girls,  Just wanted to say that if or when we have an emergency, I don’t believe we should worry about calories.  Food will be important and that includes calorie intake.  We don’t have to worry about rations until something happens.  So, when an emergency happens, use butter or anything else that will keep you energy up!!!

    • Amm86

      Yes, but when you are using your food storage on a daily basis it is something you are going to want to pay attention too.

  • Smithgrl3

    Thanks, another good way to use my food storage.

  • LGCS

    How long will bean flour last when placed in mason jar & vacume packed or O2 abs added.

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      I’m not sure about bean flour, but I know fresh ground whole wheat flour will go rancid in a few weeks if not put in the fridge or freezer.

  • ALB

    I’ve been reluctant to buy many beans for my food storage. My husband claims that all kinds of beans cause him serious abodminal discomfort, and a single bowl of chili could leave him sitting in the bathroom for days. Any suggestions on how to make beans more tolerable for him?

  • ALB

    I’ve been reluctant to buy many beans for my food storage. My husband claims that all kinds of beans cause him serious abodminal discomfort, and a single bowl of chili could leave him sitting in the bathroom for days. Any suggestions on how to make beans more tolerable for him?

    • Nini2033a

      ALB,
      Make sure you change the water between soaking and cooking. the best approach to adding baking soda to beans is to simply place the beans in tepid water and add the baking soda. After one quick stir, set the beans to soak overnight. A quick rinse and the beans can be cooked and consumed without any worries about flatulence

    • http://foodstorageplus.blogspot.com jessica

      I agree with Nini. I do a long soak method, and rinse between each step. This works well for me (whereas I have problems with canned beans).

    • http://foodstorageplus.blogspot.com jessica

      I have another thought. Chili probably isn’t a good bean food for your husband, since it has a lot of beans, and spices. Something with just a few beans may be a better way to start. Try adding just a few white beans to a vegetable soup or chicken enchiladas, for example.

    • Dusty

      My husband had problems too. Instead of soaking, I always sprout my beans in the Easy Sprouter, for 2-3 days, and cook at least 1 hour. Now he can eat bean soups, chili, refried beans, anything bean. I’ve heard you develop enzymes to handle beans if you eat them regularly.

    • Chamiltoncbp

      Don’t be afraid to have digestive enzymes on hand. I have several bottles in my storage area. They really help when taken with a meal for those who have issues with beans, cabbage, etc.

  • Joyce

    I cook a few pounds of beans at one time then put it in my dehydrator (Excaliber) Then I’ll make some into flour to have on hand. I love it already cooked, I just take some of the hot liquid put it in a cup add some bean flour stir to get the lumps out and pour it back into the pan.This is a fast way to make bean soup as well. The dehydrated beans cook very fast (10 min. more or less) and all you need is boiling water. No long soaking or cooking time. I don’t keep any raw dried beans in my food storage.

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      That’s a great idea! Thanks for sharing.

  • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

    Yes it can be toxic if you don't cook it. Make sure to cook it for at least 3 minutes and you should be fine. I haven't heard if it's different times for different beans. The book Country Beans by Rita Bingham might have more info in it.

  • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

    I think Julie uses Knorr brand chicken bouillon. I know there is one brand that is pretty gross if you use it. Also, we don't recommend it just to eat plain. It's mostly for a replacement when a recipe calls for cream of chicken. The recipe ends up making soup the consistence of a can plus a can of water. Hope that helps a bit!

  • Ronna

    I am new to your site. I tried this bean flour soup and it was awful. Is there a specific brand of bouillon that you used. Is the thickness suppose to be like “just open the can” or “water added”?

  • Ronna

    I am new to your site. I tried this bean flour soup and it was awful. Is there a specific brand of bouillon that you used. Is the thickness suppose to be like “just open the can” or “water added”?

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      I think Julie uses Knorr brand chicken bouillon. I know there is one brand that is pretty gross if you use it. Also, we don’t recommend it just to eat plain. It’s mostly for a replacement when a recipe calls for cream of chicken. The recipe ends up making soup the consistence of a can plus a can of water. Hope that helps a bit!

  • Tuxgirl

    I know this is old, but I really need to know this, so I'm hoping someone is still looking here…
    I read that most beans, if undercooked, have serious toxins in them, and with kidney beans, it's strong enough that just a few beans could cause death. Normally, you can determine whether the beans are sufficiently cooked by their texture, but how do you do this with bean flour?

  • Tuxgirl

    I know this is old, but I really need to know this, so I’m hoping someone is still looking here…
    I read that most beans, if undercooked, have serious toxins in them, and with kidney beans, it’s strong enough that just a few beans could cause death. Normally, you can determine whether the beans are sufficiently cooked by their texture, but how do you do this with bean flour?

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Yes it can be toxic if you don’t cook it. Make sure to cook it for at least 3 minutes and you should be fine. I haven’t heard if it’s different times for different beans. The book Country Beans by Rita Bingham might have more info in it.

  • rosepaul

    Shannonkibbe – No ones answered you, so I thought I would try it. Here's what I know— when I add any legumes to my flour, the legumes instantly make the flour mix taste different. So if you taste the uncooked flour for any recipe you can tell if a legume was added. The taste is an undesirable taste. But magic occurs – when the flour cooks in the recipe the undesirable flavor disappears.
    I think simmering it for about 3 mins. does the job.
    Another magic that occurs is when you put legumes with grain you make a complete protein, so it's more like you are eating meat.
    In a sauce application, the bean flour will thicken before its been cooked enough to lose that flavor. I think that's what she is trying to say then she says you don't want to undercook it.

  • rosepaul

    Shannonkibbe – No ones answered you, so I thought I would try it. Here's what I know— when I add any legumes to my flour, the legumes instantly make the flour mix taste different. So if you taste the flour for any recipe you can tell if a legume was added. The taste is an undesirable taste. But magic occurs – when the flour cooks in the recipe the undesirable favor disappears.
    Another magic that occurs is when you put legumes with grain you make a complete protein, so it's more like you are eating meat. In a sauce application the bean flour will thicken before its been cooked enough to lose that favor. I think that's what she is trying to say then she says you don't want to undercook it.

  • Anonymous

    Could you tell me a little more about when you say that if you are going to eat the soup it needs to cook longer. What is that about? I am having a bean class on Tuesday night, and I had a lady tell me that bean flour was hazardous to use. I would like to have a little more knowledge about this.

    • Anonymous

      Shannonkibbe – No ones answered you, so I thought I would try it. Here’s what I know— when I add any legumes to my flour, the legumes instantly make the flour mix taste different. So if you taste the uncooked flour for any recipe you can tell if a legume was added. The taste is an undesirable taste. But magic occurs – when the flour cooks in the recipe the undesirable flavor disappears.
      I think simmering it for about 3 mins. does the job.
      Another magic that occurs is when you put legumes with grain you make a complete protein, so it’s more like you are eating meat.
      In a sauce application, the bean flour will thicken before its been cooked enough to lose that flavor. I think that’s what she is trying to say then she says you don’t want to undercook it.

  • shannonkibbe

    Could you tell me a little more about when you say that if you are going to eat the soup it needs to cook longer. What is that about? I am having a bean class on Tuesday night, and I had a lady tell me that bean flour was hazardous to use. I would like to have a little more knowledge about this.

  • Karen

    Garbanzo bean flour is one of the main flours used in many gluten free goods. Yes, you can grind them and use them in many recipes. It is often mixed with fava bean flour or another flour. (when cooking GF it helps to mix flours together). Also there is a site, http://www.justbeanrecipes.com that has thousands of bean recipes, over 500 just for Lentils. They also have a garbanzo bean section.

  • Anonymous

    My biggest concern has always been the fuel required under emergency conditions to cook beans even with a pressure cooker. I’ve been in the habit of storing the smaller driedn beans and legumes (green and yellow split peas, lentils, mung beans, adzuki beans) since they take much less time and energy to cook after a soaking. But bean flour is a great idea! You ladies ROCK !

  • kdonat

    My biggest concern has always been the fuel required under emergency conditions to cook beans even with a pressure cooker. I've been in the habit of storing the smaller driedn beans and legumes (green and yellow split peas, lentils, mung beans, adzuki beans) since they take much less time and energy to cook after a soaking. But bean flour is a great idea! You ladies ROCK !

  • http://giveLDSgifts.com Give LDS Gifts

    I made puree out of canned garbanzo beans and used it in waffles and bread (breadmaker). No one could tell the difference and it turned out fine.

    I have started to use my own flour now and love it. I’d like to have a set ratio to use…I do better with recipes than just eyeballing it. Do you have any bean flour to water ratio to recommend?

    • Jodi — Food Storage Made Easy

      So far what I’ve done is if the normal white sauce is 1/4 c. butter, 1/4 c. flour, 1 c. water … I just do about 6 T. of bean flour with the 1 c. of water and it seems to make the correct amount. Hope that helps a bit!

  • http://giveLDSgifts.com Give LDS Gifts

    I made puree out of canned garbanzo beans and used it in waffles and bread (breadmaker). No one could tell the difference and it turned out fine.

    I have started to use my own flour now and love it. I’d like to have a set ratio to use…I do better with recipes than just eyeballing it. Do you have any bean flour to water ratio to recommend?

    • Jodi — Food Storage Made Easy

      So far what I’ve done is if the normal white sauce is 1/4 c. butter, 1/4 c. flour, 1 c. water … I just do about 6 T. of bean flour with the 1 c. of water and it seems to make the correct amount. Hope that helps a bit!

  • Emily

    Sorry…just one more question….I just went down and looked at what I have and I have 1 pail of garbanzo beans. Are they are “white” bean…or are they different? Could I use them in baking? Thanks so much. You guys are absolutely amazing. I live on your websites : )

    • Jodi — Food Storage Made Easy

      Garbanzo beans have a different texture than regular beans. We mostly only use them for making hummus. I’m not sure if you could grind them for the white bean flour. Sorry for not having a better answer!

  • Emily

    Sorry…just one more question….I just went down and looked at what I have and I have 1 pail of garbanzo beans. Are they are “white” bean…or are they different? Could I use them in baking? Thanks so much. You guys are absolutely amazing. I live on your websites : )

    • Jodi — Food Storage Made Easy

      Garbanzo beans have a different texture than regular beans. We mostly only use them for making hummus. I’m not sure if you could grind them for the white bean flour. Sorry for not having a better answer!

      • Karen

        Garbanzo bean flour is one of the main flours used in many gluten free goods. Yes, you can grind them and use them in many recipes. It is often mixed with fava bean flour or another flour. (when cooking GF it helps to mix flours together). Also there is a site, http://www.justbeanrecipes.com that has thousands of bean recipes, over 500 just for Lentils. They also have a garbanzo bean section.

  • Emily

    I’m not sure if you’re still checking up on this post or not…but I do have a question. I bought all my dry beans before I found your website…so I only have red kidney beans, chilli beans and maybe some black beans. So…can I use these instead of white beans in baking and the cream of chicken substitute…or only white beans. Just wondering. Thanks

    • Jodi — Food Storage Made Easy

      I think that it would still work with darker beans, it just would have a funny color. If you go ahead and try it, let us know. I’d be interested in seeing if it works!

  • Emily

    I’m not sure if you’re still checking up on this post or not…but I do have a question. I bought all my dry beans before I found your website…so I only have red kidney beans, chilli beans and maybe some black beans. So…can I use these instead of white beans in baking and the cream of chicken substitute…or only white beans. Just wondering. Thanks

    • Jodi — Food Storage Made Easy

      I think that it would still work with darker beans, it just would have a funny color. If you go ahead and try it, let us know. I’d be interested in seeing if it works!

  • ctdaffodil

    I’m gonna be humming that song all day now…..
    the more you eat the more you…..

    I use black beans (canned) in my stuffed peppers….and have started to sneak pureed beans (ala Crystal) into baked goods….Nobody know but me…
    There are all these little frozen bean purees in my freezer…(in .25 & .33 cup blocks) -
    I actually used .66 cup of cannellini bean puree to stretch chicken gravy for potpie…(didn’t need to make another batch of gravy) – It worked great!

    I’m gonna get the bean flour from Bob’s Redmill at the store now…..

  • ctdaffodil

    I’m gonna be humming that song all day now…..
    the more you eat the more you…..

    I use black beans (canned) in my stuffed peppers….and have started to sneak pureed beans (ala Crystal) into baked goods….Nobody know but me…
    There are all these little frozen bean purees in my freezer…(in .25 & .33 cup blocks) –
    I actually used .66 cup of cannellini bean puree to stretch chicken gravy for potpie…(didn’t need to make another batch of gravy) – It worked great!

    I’m gonna get the bean flour from Bob’s Redmill at the store now…..

  • http://www.naturalmeals.com Rita Bingham

    Wow, I’m SO impressed that you all are “getting into” this bean thing! I’ve loved beans for more years than most of you have been alive, but it took people like Jodi and Julie and Crystal to make it FUN!

    The 3-minute soups can be made with any white bean, red lentils, brown lentils (if you don’t mind the yukky color!), and green or yellow peas. Pea soup is beautiful when only cooked for 3 minutes rather than for hours. I love drinkable soups. Great for summer or winter.

    My next favorite way to use bean flours is 5-minute bean dip. Just pink, pinto or black beans, water, cumin, chili powder and salt and you have an amazing fat-free bean dip! You can make up a mix of the dry ingredients for an “almost instant” snack or side dish.

    In Country Beans, there are over 130 recipes using bean flours. They’re great in cookies and muffins too!!

  • http://www.naturalmeals.com Rita Bingham

    Wow, I’m SO impressed that you all are “getting into” this bean thing! I’ve loved beans for more years than most of you have been alive, but it took people like Jodi and Julie and Crystal to make it FUN!

    The 3-minute soups can be made with any white bean, red lentils, brown lentils (if you don’t mind the yukky color!), and green or yellow peas. Pea soup is beautiful when only cooked for 3 minutes rather than for hours. I love drinkable soups. Great for summer or winter.

    My next favorite way to use bean flours is 5-minute bean dip. Just pink, pinto or black beans, water, cumin, chili powder and salt and you have an amazing fat-free bean dip! You can make up a mix of the dry ingredients for an “almost instant” snack or side dish.

    In Country Beans, there are over 130 recipes using bean flours. They’re great in cookies and muffins too!!

  • Jodi

    So I just have to comment here that that sweater and the lighting of the camera plus me standing next to T-A-L-L Julie makes for a not so flattering picture of my figure in this video. Sad for me. Just try ignore how ugly I look. haha.

    p.s. I used bean flour and water as the base for a delicious potato soup recipe. It was fantastic. My family couldn’t tell a difference and it was SOOOOO much less fattening!

  • Jodi

    So I just have to comment here that that sweater and the lighting of the camera plus me standing next to T-A-L-L Julie makes for a not so flattering picture of my figure in this video. Sad for me. Just try ignore how ugly I look. haha.

    p.s. I used bean flour and water as the base for a delicious potato soup recipe. It was fantastic. My family couldn’t tell a difference and it was SOOOOO much less fattening!

  • jweiss08

    That’s so exciting Jen. We can’t tell either and it’s SOOOOO much healthier (and cheaper)

  • jweiss08

    That’s so exciting Jen. We can’t tell either and it’s SOOOOO much healthier (and cheaper)

  • Jen

    That recipe worked SO well. My family detected no change in last nights casserole. I’m anxious to experiment with making cream of mushroom & cream of celery. If I could just find a good tomato soup recipe I could bottle, I’ll be jumping for joy!

  • Jen

    That recipe worked SO well. My family detected no change in last nights casserole. I’m anxious to experiment with making cream of mushroom & cream of celery. If I could just find a good tomato soup recipe I could bottle, I’ll be jumping for joy!

  • Elizabeth Golly

    I am SOOO excited!!! i can never seem to remember to buy enough of cream of chicken soup or cream of mushroom soup ! but i always have beans in my food storage oooh i can’ t wait to try this out on my husband!!!! yay.. thank you
    beth

  • Elizabeth Golly

    I am SOOO excited!!! i can never seem to remember to buy enough of cream of chicken soup or cream of mushroom soup ! but i always have beans in my food storage oooh i can’ t wait to try this out on my husband!!!! yay.. thank you
    beth

  • gaby

    well Megan I’m glad that you bring that up!! because I’m form Mexico and one way that we eat beans is in french bread we cut it in half then in like bread sizes we put refried beans and some mozzarella cheese on the top and put it in the oven so the cheese can melt. and ready to eat we like it as a breakfast and we put some salsa on the top is s really really really good!!!!!! try it. and crystal she just teach us how to make french bread so let give it a try all together I promise you will like it!!!

  • gaby

    well Megan I’m glad that you bring that up!! because I’m form Mexico and one way that we eat beans is in french bread we cut it in half then in like bread sizes we put refried beans and some mozzarella cheese on the top and put it in the oven so the cheese can melt. and ready to eat we like it as a breakfast and we put some salsa on the top is s really really really good!!!!!! try it. and crystal she just teach us how to make french bread so let give it a try all together I promise you will like it!!!

  • Megan

    We’ve been discovering beans even more lately too. They really are so versatile and filling. We are big fans of good old rice’n’beans, though we have lots of different variations so we don’t get tired! I’ve never even heard of bean flour and this sounds like something I might really use! Thanks.

    For people who are intimidated and don’t know where to start, I often recommend starting with lentils. They are so great, they soak up and cook up faster than beans, they are even milder in taste than many beans, and they are great baby food! My little guy has some kind of lentil stew almost everyday. I freeze a bunch whenever I make up a pot. Add a little applesauce and he LOVES it. The easiest thing on earth is to cook lentils and pearled barley together. Add whatever broth and veggies you want and you have a super quick super nutritious super CHEAP super filling super yummy soup/stew.

    ooh! one other suggestion, then I’ll stop, LOL! I’m always trying to convert people to beans on toast. I discovered it when I was in London on study abroad. People eat it there all the time, for breakfast, snack, whatever. It’s so yummy. It’s best to do it with baked beans or pork’n’beans (whether you buy the canned kind or make it yourself) then just pour it over toast and eat! very toddler friendly!

  • Megan

    We’ve been discovering beans even more lately too. They really are so versatile and filling. We are big fans of good old rice’n’beans, though we have lots of different variations so we don’t get tired! I’ve never even heard of bean flour and this sounds like something I might really use! Thanks.

    For people who are intimidated and don’t know where to start, I often recommend starting with lentils. They are so great, they soak up and cook up faster than beans, they are even milder in taste than many beans, and they are great baby food! My little guy has some kind of lentil stew almost everyday. I freeze a bunch whenever I make up a pot. Add a little applesauce and he LOVES it. The easiest thing on earth is to cook lentils and pearled barley together. Add whatever broth and veggies you want and you have a super quick super nutritious super CHEAP super filling super yummy soup/stew.

    ooh! one other suggestion, then I’ll stop, LOL! I’m always trying to convert people to beans on toast. I discovered it when I was in London on study abroad. People eat it there all the time, for breakfast, snack, whatever. It’s so yummy. It’s best to do it with baked beans or pork’n’beans (whether you buy the canned kind or make it yourself) then just pour it over toast and eat! very toddler friendly!

  • gaby

    MICHELLE YOU CAN STORE BEAN FLOUR IN THE FREEZER FOR A LONG TIME OR IN TH REFRIGERATOR PROBABLY AROUND 3 MONTHS SO IT KEEP THEIR NUTRITION.

    GOOD LUCK!!!

  • gaby

    MICHELLE YOU CAN STORE BEAN FLOUR IN THE FREEZER FOR A LONG TIME OR IN TH REFRIGERATOR PROBABLY AROUND 3 MONTHS SO IT KEEP THEIR NUTRITION.

    GOOD LUCK!!!

  • http://recipesofacheapskate.blogspot.com Krystal

    THANK YOU! My baby is allergic to dairy, and I’ve had such a hard time finding things to store that DON’T have milk in them. Our family doesn’t really eat beans, but now I’m going to start storing them for this purpose. :)

  • http://recipesofacheapskate.blogspot.com Krystal

    THANK YOU! My baby is allergic to dairy, and I’ve had such a hard time finding things to store that DON’T have milk in them. Our family doesn’t really eat beans, but now I’m going to start storing them for this purpose. :)

  • http://impresisonsinvinyl.com Michelle

    How long can you store bean flour? I want to try this but pulling out my grinder every time I need bean flour will probably keep me from doing this as often as I should.

  • http://impresisonsinvinyl.com Michelle

    How long can you store bean flour? I want to try this but pulling out my grinder every time I need bean flour will probably keep me from doing this as often as I should.

  • jweiss08

    HW,
    We wouldn’t LOVE the WonderMill so much if it only ground wheat. Straight from the owners manual you can grind:

    Wheat (hard and soft)
    Oats
    Rice
    Triticale
    Dried Pinto Beans
    Dried Green Beans
    Popcorn (unpopped)
    Split Peas

    Buckwheat
    Spelt
    Kamut
    Rye
    Millet
    Sorghum (Milo)
    Dried Mung Beans
    Soybeans
    Dried Field Corn.

    I love the ideas everyone is sharing. It’s so fun to discover the many ways you can actually use beans. I need to change my remarks on BabyStep 6 …

    I ONCE said this:
    “I have a confession to make. I kind of hate this step! I don’t like using my own dry beans. I like canned beans. I have made a few soups that were ok and I could LIVE off of, but I haven’t figured out how to make beans a part of my regular diet. I am going to work on finding other sources of protein, or keep searching for ways to use legumes a little more.”

    hahahah

  • jweiss08

    HW,
    We wouldn’t LOVE the WonderMill so much if it only ground wheat. Straight from the owners manual you can grind:

    Wheat (hard and soft)
    Oats
    Rice
    Triticale
    Dried Pinto Beans
    Dried Green Beans
    Popcorn (unpopped)
    Split Peas

    Buckwheat
    Spelt
    Kamut
    Rye
    Millet
    Sorghum (Milo)
    Dried Mung Beans
    Soybeans
    Dried Field Corn.

    I love the ideas everyone is sharing. It’s so fun to discover the many ways you can actually use beans. I need to change my remarks on BabyStep 6 …

    I ONCE said this:
    “I have a confession to make. I kind of hate this step! I don’t like using my own dry beans. I like canned beans. I have made a few soups that were ok and I could LIVE off of, but I haven’t figured out how to make beans a part of my regular diet. I am going to work on finding other sources of protein, or keep searching for ways to use legumes a little more.”

    hahahah

  • HW

    I thought wondermills couldn’t grind beans, only wheat.

  • HW

    I thought wondermills couldn’t grind beans, only wheat.

    • Nancg

      I grind beans in my wondermill and also corn for cornmeal, you cannot grind nuts because of the oils but it is great for most things!

  • Andrea

    I am way excited to try this. Thanks for all your hard work!

  • Andrea

    I am way excited to try this. Thanks for all your hard work!

  • gaby

    I love the book that;s one of my favorites one. you will love it
    something that you can do with beans when you are baking is using white beans instead of butter or oil .and its amazing that does not taste the beans and it;s healthy give a try in most of the recipes works!!!! I have only fail in like 2 recipes but other then that it’s a favorite one. I cooked them, blended with their water and put it in ice cubes and anytime that I need it I just melt the beans and used it.
    and it’s impressive to see how much I save because I don ‘t use batter any more I only buy 1packet of butter a month and love it!!!!!

  • gaby

    I love the book that;s one of my favorites one. you will love it
    something that you can do with beans when you are baking is using white beans instead of butter or oil .and its amazing that does not taste the beans and it;s healthy give a try in most of the recipes works!!!! I have only fail in like 2 recipes but other then that it’s a favorite one. I cooked them, blended with their water and put it in ice cubes and anytime that I need it I just melt the beans and used it.
    and it’s impressive to see how much I save because I don ‘t use batter any more I only buy 1packet of butter a month and love it!!!!!

  • http://www.melissaringstaff.blogspot.com Melissa Ringstaff

    I love this! We are vegetarian, but I could use vegetarian chicken seasoning instead! I can’t wait to try this. Thanks!

  • http://www.melissaringstaff.blogspot.com Melissa Ringstaff

    I love this! We are vegetarian, but I could use vegetarian chicken seasoning instead! I can’t wait to try this. Thanks!

  • http://jakeyandlindze.blogspot.com/ Lindsay

    I’ll have to check out that book for sure, I’m always looking for more ways to use beans. It’s the one vegetable my kids love!

  • http://jakeyandlindze.blogspot.com/ Lindsay

    I’ll have to check out that book for sure, I’m always looking for more ways to use beans. It’s the one vegetable my kids love!

  • Christina

    This is a great suggestion for those of us needing dairy-free ideas for food storage. I can’t wait to use this for those in my family who can’t do dairy. Thanks for the tips- keep them coming!!!

  • Christina

    This is a great suggestion for those of us needing dairy-free ideas for food storage. I can’t wait to use this for those in my family who can’t do dairy. Thanks for the tips- keep them coming!!!