Wednesday, February 10, 2010

OAMC - Beans, beans and more beans!

Once a month cooking mini session! I don’t really have time to do a full 30 meal, 30 side dishes, 30 breakfasts 30 lunch session all at once, or even in a weekend. So I am doing stages. I have a baking plan, a breakfast plan, chicken plan, beef plan, bean plan, cheese plan and a veggie plan. It comes out to 60 meals, but I figure I can do this for one week every 2 months and still be way ahead of the game.

This is to make the main dishes. I will post another OAMC plan for the side dishes.
Makes 7 meals and 8 side dishes


1. Southwest enchiladas with salad and veggies
2. split pea and yam soup with rolls. (Yes, I know it’s not technically a bean, but it fits in here.)
3. Rice and Bean roll ups with salad and rice and beans
4. Baked Beans - goes with marinated chicken, roast sticky chicken, chicken skewers, and oven fried chicken strips.
5. Vege Mexican deep dish pizza with salad (one with meat will be in the beef OAMC plan)
6. Vege Pot Pies - served with veggies (one with meat will be in the beef OAMC plan)
7. Empanadas - served with salad and rice and beans. (One with meat will be in the beef OAMC plan)
8. Bean Burritos for a quick lunch or eating on the run
9. Refried Beans for side dishes

Master List of Ingredients:
1 can 14.5 ounces whole tomatoes, undrained
6 small green peppers chopped, 3 c.
2 med. roma tomatoes chopped
6 med. onions, chopped, 3 c.
2 small yams peeled and cut into ½ inch pieces
1 med. Potato, peeled and cut into ½ inch pieces
1 clove garlic, finely chopped
¼ c. chopped fresh cilantro
1 t. ground cumin
¾ t. salt
½ t. Italian seasoning
2 c. brown sugar
4 T. molasses
4 T. Worcestershire sauce
1 t. chili powder
¼ t. pepper
1 t. honey
1/8 t. crushed red pepper
16 ounces dried yellow split peas.
5 cans kidney beans, rinsed and drained or 2 lb. dried kidney beans (save out 1 can or 2 cups cooked for beef plan), cooked + 2 can or 4 c. kidney beans for chicken plan (chicken chili and cowboy chicken) total 3 lbs dried
5 cans refried beans or 10 cups of homemade + 10 cans or 20 cups for side dishes
8 cans small white beans, rinsed and drained or 2 lbs. dried small white beans cooked.
1 can black beans with cumin and chili spices (or add your own spices if you use dry beans)
3 cans pinto beans, rinsed and drained or 6 cups cooked dry beans – 6 lbs if also making refried beans, 1 lb, if not. Set aside 4 cups or 2 can for beef plan
1 c. ricotta cheese
28 flour tortillas (8 inches) - I always get extra tortillas because I tend to stretch out how many enchiladas and roll ups I can make.
2 ¾ c. shredded cheddar cheese - 11 ounces
4 c. shredded cheese any kind – 16 ounces
¾ c. margarine or butter
8 oz. unsalted butter + 5 T unsalted butter, chilled
¾ c. shredded Monterey jack cheese - 3 ounces
6 ounces sliced Canadian style bacon, coarsely chopped
1 ½ c. thick and chunky salsa
1 c. cooked rice
1 - 8 ounce can of corn or 1 c. frozen corn
3 c. tomato sauce
7 ½ c. biscuit baking mix
1 ½ c. cornmeal
1 can chopped green chilies
2 c. flour
1 egg

Baking Dishes needed:
2 - 13x9x2 casserole dish
10 - Storage containers for split pea soup and 4 for beaked beans and 5 for refried beans.
2 pie plates

Processes: I am listing these out in a way that economizes time and effort!

First, do any chopping or shredding as indicated in ingredient list.

Cook any rice that needs to be cooked.

If using dried beans, soak your pinto beans the day before you plan to cook. Throw them in the crock pot overnight and in the morning they will be ready for cooking or mashing. Take 29 cups of soaked and cooked pintos and mash into refried beans. Divide as follows: 5 parts of 2 c. each, set aside for meals. 5 parts with 4 cups each, place in storage containers and freeze for side dishes. To eat, defrost in fridge, and heat in a pan on the stove until hot all the way through.

Also soak and cook black beans, kidney beans and small white beans. Beans can be cooked ahead and stored in fridge for up to 4 days.

Make empanada dough - Combine 4 c. flour, 8 oz. + 5 T. butter, 2/3 c. ice water, 2 beaten eggs and 1 t. salt. Mix lightly with your fingers until it starts forming small, pea-sized pieces. Stir in the ice water, a little at a time, until it forms dough. (A fork works well for this) Knead lightly until the dough comes together in a ball. Divide dough in half and wrap the dough in plastic wrap and refrigerate for 1 - 12 hours. One half is for bean empanadas and one half is for the beef plan.

Split Pea and Yam Soup - Mix in the crock pot: 7 c. water, ¾ t. salt, ½ t. Italian seasoning, ¼ t. pepper, yams, potatoes, ½ c. onion, split peas, and Canadian bacon. Cover and cook on low for 8 to 9 hours. This can be cooking while you prepare all the other dishes. Spoon into storage container. Let cool, and freeze. To reheat, heat in a pan on the stove, stirring occasionally until heated through.

Southwest Enchiladas - In blender, mix 1 can 14.5 ounces whole tomatoes, ½ c. chopped onion, 1 clove of garlic and blend until smooth. Cook blended mixture, 2 T of cilantro, 2 t. honey, 1/8 t. crushed red pepper in 2 quart saucepan over medium heat for 3 minutes, stirring occasionally. In a medium bowl, mix 2 cups or 1 can pinto beans, 1 c. ricotta cheese, ½ c. bell pepper, 1 t. cumin and 2 T. cilantro. Spread ½ c. tomato sauce in the bottom of a 13 x 9 x 2 baking dish. Spoon ½ c. bean mixture down the center of each tortilla. Roll up tortilla and place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with ¼ c cheddar cheese and ¼ c monterey jack cheese. Cover with foil and freeze. I use a food saver once the food is frozen. On eatin’ day, defrost in refridgerator, then cook in a 375 oven for 25-30 minutes, or until it is hot and bubbly.

Rice and Bean Roll Ups – Spread ½ c. salsa in an ungreased 13x9x2 baking dish. In a medium bowl, mix rice, roma tomatoes, ½ c. bell pepper, black beans, corn. Spread about 1 c. rice mixture on each tortilla. Roll up tortilla. Place seam sides down on salsa in baking dish. Spoon remaining 1 c. salsa over tortillas. Sprinkle with ½ c cheddar and ½ c monterey jack. Cover and freeze. To reheat, defrost in your refridgerator and then cover and bake in a 350 oven for 30 to 35 minutes or until hot and bubbly.

Baked Beans - In large skillet, saute 2 c. onion and 2 c. green pepper together until onion is cooked (5 minutes). Transfer to a HUGE pot or bowl. Add remaining ingredients, adding salt and pepper to taste if desired. Cool to room temperature and divide into 4 portions in storage containers. Freeze. To serve, defrost in fridge, and then reheat on stove until hot.

Mexican Deep Dish Pizza – In large bowl, combine the following: 7 ½ c. biscuit baking mix, 1 ½ c. cornmeal, 1 ½ c. water, ¾ butter or margarine, melted. Divide dough into 3 parts, and set 2 aside for Pot Pies. Grease 2 pie plates and divide 1 remaining part of dough into 2 pieces. Pat the pieces down into the pie plates, on bottom and sides. Bake for 10 minutes, remove from oven. In a med. Bowl combine, 8 oz. tomato sauce, green chilies, 1 t. chili powder, ¼ t. cumin. Spread 1 can or 2 c. refried beans over the crust. Top with tomato sauce, and then sprinkle with 1 ½ c. shredded cheese. Freeze. To reheat, defrost in fridge and then bake in a 350 oven for 10 minutes or until hot and bubbly. Garnish with tomatoes, lettuce, olives or sour cream.

Pot Pies – Grease a muffin pan. Using one part of set aside dough, line the bottoms and sides of the muffin pan. Bake at 350 degrees for 10 minutes. Fill cavities with 2 c refried beans and 1 ½ c. shredded cheese, evenly distributed among cavities. Roll out remaining dough and cut out circles slightly bigger than muffin tin cavities. Place “lids” on the cavities, and pinch sides to close. Freeze. Pop the pot pies out of the tin, and store in a zip lock freezer bag. To serve, microwave for a few minutes.

Empanadas – Roll out pre-made empanada dough to ½ inch thick. Using a biscuit cutter or a cup, cut out smallish circles. Using 2 c. of refried beans, place a teaspoon of refried beans in the middle of each one. Top with a pinch of cheese. Brush edge of one side with a little water. Fold edges together to seal. Bend to resemble a crescent mon and crimp edges with the side of a fork. Freeze on a cookie sheet. Once frozen transfer to a freezer bag. To eat, bake with out thawing in a 400 degree oven for 5 – 10 minutes or until lightly browned. OR bake first and then freeze.

Bean Burritos – Warm tortillas slightly. using 2 c. of reserved refried beans, place ¼ c. refried beans in center of tortilla. Sprinkle with 1/8 c. of shredded cheddar cheese. Roll into a burrito. Repeat for 16 burritos. Freeze on a cookie sheet and then transfer to a zip lock bag. To eat, microwave on high for 1 minute. Turn over and microwave for another 1.5 minutes or until heated through.

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