I had a busy day today in my kitchen and took some pictures to share what I have been up to.
I made a delicious new crockpot bean dish for dinner. I called it Hamburger Pineapple Bean Bake. The family enjoyed it a lot. I served it with homemade coleslaw and tortilla chips. Here is a picture of it in the crockpot:
I started cooking my beans first thing this morning. While they were cooking I ground up some soft white wheat and used it to make Blueberry Muffins. I purchased some more organic blueberries in my last Azure Standard order and wanted to use them.
After they were done cooking I cleaned things up did a little house work and then my beans were done. I assembled my bean dish. Then I made a dessert for after dinner and I know after you read the title you will think I have gone a little nutty with my beans.. but I have to tell you it was soooo good!! I made Pinto Bean Cake. My kids ate it, knowing there were pinto beans in it (it is extremely difficult to be stealthful in this house LOL).. They took their first bites waiting to taste beans and they could not! J They gave it a “2 thumbs up” and Jacob (my bottomless stomach) had seconds. Here is a picture of the finished cake and then one piece I served up with a scoop of ice cream. The glaze topping is poured on while the cake is hot and it sinks into the cake making it so moist and yummy!
Now for the recipes!
Hamburger Pineapple Bean Bake (crockpot meal)
2 cups dried pinto beans
1 cup dried black beans
12 cups water
1 T salt
1 lb hamburger
1 onion, chopped
½ cup chopped peppers (green or red or yellow)
2 T apple cider vinegar
2 T prepared mustard
2 T molasses
1 20oz can pineapple chunks
1 ½ cups bbq sauce
salt and pepper to taste
In a large pot combine the dried beans, water and salt. Bring to a boil, reduce and cover and cook until the beans are soft, about 3 hours. Drain beans saving some of the bean broth to add later.
In a frying pan cook the hamburger, onions and peppers until the hamburger is no longer pink and the veggies are soft.
Put the beans along with the meat and veggies into a 5 or 6qt crockpot. Add the remaining ingredients and cook on low for about 5 hours. Taste and add salt and pepper if needed.
Whole Wheat Blueberry Muffins
2 cups whole wheat pastry flour
1 t baking soda
1 ¼ cups buttermilk
½ cup honey
1/3 cup coconut oil
In a medium sized mixing bowl combine flour and baking soda. In a small bowl combine the rest of the ingredients, melting the coconut oil slightly before adding. Add this to the flour and baking soda and stir until just mixed.
Spay a muffin pan with non-stick spray. Spoon batter into each muffin cup. Bake at 350 for 30 minutes. Cool on a wire rack. Makes 12 muffins.
Pinto Bean Cake
½ cup butter
2 cups cane juice crystals
2 cups pinto bean puree (see below)
1 ¼ cups whole wheat pastry flour
1 t baking powder
1 t baking soda
1 t cinnamon
½ t ground cloves
1 cup sucanat
¼ cup milk
½ cup butter
1 t vanilla
In a mixer cream together butter and cane juice crystals. Add eggs mixing well after each one is added. Add pinto bean puree and mix well. Add dry ingredients and mix well. Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake at 325 for 1 hour.
To make glaze combine sucanat, milk, and butter in a small sauce pan and bring to a boil. Boil for 5 minutes and remove from heat. Add vanilla and stir. Pour over hot cake.
To Make Bean Puree:
Combine 1 cup dried pinto beans and 4 cups water in a medium size sauce pan. Bring to a boil, reduce heat and cover and cook beans for about 3 hours or until they are soft. When the beans have finished cooking, drain them saving the bean broth. Put beans in blender and add a couple of tablespoons of the broth and blend until the beans are smooth. Add more broth if needed, but not too much. The beans should be the consistency of refried beans.