Beans are such a good item to store in your food storage because they are a healthy and satisfying food, they have no fat (unless you add it), and they store well. You can either take the time to cook them from the hardness of a stone to the creamy texture we all know and love – or you can open a can, like I do.
Now don’t get me wrong! Beans are very easy to prepare but you do have to think ahead and get them cooked in time for dinner. You can either cook them in a pot on your stove or you can cook them in a crock-pot – either way works really well.
This week I am going to give you a white bean recipe. My daughter, who is a self-professed bean hater, loves this White Chili recipe. She also likes the other bean recipes that my friends have given us to try. Either she just hates beans when I cook them or she just likes to say the words, “Eeeeuw, I hate beans. They’re yucky.” I’m going to go with the second reason. After all, I’m such a terrific cook. Okay, so I’m not as good as my friends are, but my food is still edible.
My friend who shared this recipe with me is really good at finding good prices for food storage. She once bought a #10 can of Jalapeno peppers for only ten cents! She gave it to me and I’m still using it. This White Chili recipe is also a really good food storage recipe. You just need to have cans of white beans and corn, canned chicken broth or granules, and canned or frozen chicken. The onions and celery could be dried if you don’t have access to fresh. Fresh cilantro would be nice, but you could use dried in a pinch.
This recipe is called White Chili, but it is more like white bean soup.
White Chili – Serves 4-6
Sauté until tender:
1 T. Butter or oil
1 med. Onion
2 garlic cloves
1 stalk celery
Stir in and simmer 10 min.:
3 C. chicken broth
2 cans white beans; save juice
2 T. fresh cilantro
1 ¼ tsp. Cumin
1 can corn; save juice
Mix ’til smooth, then add:
2 T. cornstarch
Juice from both the corn and the beans (add water if needed)
1 T. lime juice (1 lime)
Stir in 2 C. cooked chicken. Bring to a boil, then stir and simmer until thick.
I will also share a black bean recipe that is just chock full of healthy stuff. I will also give you some more tips on preparing beans if you would rather buy them dried instead of canned. Beans are very easy to store when they are dried, but you do have to rotate them or they can get old and not cook up well.
One reason that I like the canned beans is because I don’t have to use precious water (two gallons, per person, per day for two weeks) to re-hydrate them during a disaster – that, and sometimes it is just easier to use a can opener to get dinner ready.