Pork and Bean Bread

I have been thinking a lot about beans lately and a lot about bread. So when I ran across this recipe for Pork and Bean Break I was interested.

So what is the deal with beans in a sweet bread you ask? Well in many baked goods (cookies, cake, brownies) you can use beans as a fat replaceer.  In this recipe I am not sure how much fat is being replaced but the beans also act as the "fruit" for this bread. Usually when I make a sweet bread I use bananas or zucchini to give the bread moisture and flavor.  This bread is surprisingly good and easy to make.  And a sneaky way to get a little more fiber into your family.  If you don't have pork and beans using any canned bean or the equivalent of cooks beans with liquid can be substituted.

I got this recipe from Joanne Flukes cooking mystery Plum Pudding Murder.

Pork and Bean Bread (with my alterations)

1 can pork and beans (15 oz)  Do Not Drain
4 eggs beaten (4 TBSP egg powder plus 8 TBSP Water)
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 cup chopped nuts (I use walnuts)
3 cups flour

Spray two bread pans with Pam. Pour pork and beans with juice in the food processor or blender and process until smooth with no lumps. (if you are careful you can use your immersion blender right in the can)
Place the eggs, beans, veg oil, and vanilla  in a large bowl mix well. Add sugar,  baking soda, baking powder, salt, and cinnamon. Stir until incorporated. Add nuts. Add flour stir until combined.
Pour into bread pan. Bake 350 for 50 to 60 minutes. Allow to cool on wire rack for 20 minutes.  Can be frozen for up to 3 months.

How to Cook Dry Beans in the Oven: A No-Soak Method

The is really vary rarely something new about cooking dry beans, but the other day I ran across a post on www.thekitchn.com about cooking beans in the oven without soaking.  So I tried it.  And I liked it.  So I thought you might like it to. I think this is a great method for beans with flavor.  I used Anasazi beans, but I think it would work great with black beans or any heirloom beans you might have.

This is the origional post:
http://www.thekitchn.com/thekitchn/tips-techniques/how-to-cook-beans-a-faster-foolproof-nosoak-method-102908



How to cook dry beans in the oven:
Heat the oven to 325°. Put 1 pound of beans in a 3-quart (or larger) Dutch oven or pot with a tight-fitting lid.

A clay pot is ideal. Add 2 teaspoons of salt. Add enough water to cover the beans by about 1 inch. Put on the lid and bake for 75 minutes.

Check the beans and stir them. If they are tender, take them out of the oven.

If they aren't done, put them back in for 15 minute intervals until they are, adding a cup of hot water if they seem to be drying out. This will take at most 2 hours, but will probably take less than 90 minutes.

You can add aromatics like a bay leaf, chipotle pepper, or a few cloves of garlic, but do remember that fresh heirloom dried beans have enormous flavor all on their own. They are not the bland mush of canned beans.

How to Cook Beans and the Best Burritos

Beans are a mainstay of food storage.  they are inexpensive, nutritionus (full of protein and fiber), and can be used in many ways. 
There are several ways to cook beans, I use three different methods, depending on how my day is looking and how far ahead I planned.  

Which ever method you use before you start you need to rinse and sort through your beans, discard rock, broken beans etc. 

Traditional method
In a large pan (use the one you will cook the beans in no need to dirty more dishes then necessary) cover beans with cold water.  Add 3 tsp salt. (the salt helps tenderize the beans think of it like bringing a chicken) Let soak over night.  In the morning drain and rinse. cover with new water. Cook 45-60 minutes.

Crock-pot Method
The crock-pot method is basically the same as the traditional method except you make it in your crock-pot. In a crock-pot cover beans with cold water.  Add 3 tsp salt. (the salt helps tenderize the beans think of it like bringing a chicken)  Let soak over night.  In the morning drain and rinse. Cover with new water. Cover and cook on low for 8 hours.

Quick Soak Method:

Place beans in pot. Fill pot with water. Place on stove uncovered and bring to a rapid boil. Allow beans to boil for 2 minutes and remover from heat cover.  Let stand for 1 hour and then procede to cook them. 

Been and Beef Burritos *adapted from the USU extension recipe

1 pound black beans

3 tsp salt

1 pound ground beef

1 pkg taco seasoning mix

1 large onion, chopped

½ pound cheddar cheese, grated

2 cans diced green chilies

1 pt salsa

1 lb Monterrey jack cheese grated

Soak beans overnight with salt; drain and rinse. Cook beans the next morning in 4 qts of fresh water; drain (reserve 2 cups liquid). Combine beans and reserve liquid; salt to taste. Brown meats with onion and taco seasoning; drain. Add chilies and salsa; stir into beans. Stir in grated cheese; mix well. Spoon onto flour tortillas and fold; serve.  Makes 24 –36 depending on size.  May wrap and freeze for later use. 

This is how I wrap burritos.  You might notice that at my house we do this in an assembly line and make a bunch at a time, which we then freeze and take to work for lunch. 

1.  Place the filling on the burrito fold on side in.

2. Fold the long part of the tortilla over the mixture.

3.  Fold the third side in on top of the filling.

4.  Roll the burrito up.

5.  Make sure the ends are all tucked, and then place in ziplock bags. We like two per bag. I use quart sized freezer bags.

6. Freeze.  When ready to reheat microwave for 1-2 minutes.  Enjoy.