ORDERING FOR
BEANS is
CLOSED.
CLOSED.
FOUR different types of beans are available this month: Re-Fried, Pinto, White, and Black. All come in a #10 can, contain a little more than 5 pounds per can, except Refried which contains 2.4 lbs.
Did you know you can make bean puree and use it as a 1:1 substitute for oil, when vegetable oil or butter is called for in a recipe? Here's how to make bean puree:
One 15oz can of white beans (yes, you can use other beans as well)
OR
Soak 1 cup of dry beans for an hour, cook to soften
Drain and rinse beans. Using your food processor or blender, pulse the drained beans with a tablespoon or two of water until the consistency is similar to creamy peanut butter. If necessary, thin with a TEASpoon of water at a time until the beans are all ground and consistency is smooth.
Store in a refridgerator up to 3 days, or better yet, freeze in proportions you use most often. For example, if you make a lot of cakes, most recipes call for 1/3 cup oil. Freeze your bean puree in 1/3 cup portions and it will be ready to go when you are!
Did you know you can make bean puree and use it as a 1:1 substitute for oil, when vegetable oil or butter is called for in a recipe? Here's how to make bean puree:
One 15oz can of white beans (yes, you can use other beans as well)
OR
Soak 1 cup of dry beans for an hour, cook to soften
Drain and rinse beans. Using your food processor or blender, pulse the drained beans with a tablespoon or two of water until the consistency is similar to creamy peanut butter. If necessary, thin with a TEASpoon of water at a time until the beans are all ground and consistency is smooth.
Store in a refridgerator up to 3 days, or better yet, freeze in proportions you use most often. For example, if you make a lot of cakes, most recipes call for 1/3 cup oil. Freeze your bean puree in 1/3 cup portions and it will be ready to go when you are!
