TIPS FOR USING BEANS

When a recipe calls for beans, use canned or cooked dry beans. Canned beans usually should be drained and rinsed before you use them. Use beans in soups, salads, casseroles, stuffings, tacos or burritos, breads, with rice or pasta, with or without meat.

Use plenty of beans when you make chili. Use leftover chili for fillings in Mexican recipes. Add beans to a tossed salad, about 1/4 cup per person. Add beans to spaghetti sauce, about 1/3 cup for each cup of sauce.

FOR EASY BAKED BEANS:
Combine 3 cups cooked beans with 1 or 2 chopped onions, 1/2 cup ketchup mixed with 1/2 cup water, 3 Tablespoons molasses, and pieces of leftover cooked ham, if you like. Bake in a covered baking dish for about 1 hour at 350 degrees F.

BEAN FILLING FOR MEXICAN FOOD:
Stir fry chopped onion and green pepper in a small amount of oil until soft. Add cooked or canned beans (about 1/3 cup per serving) and some of your favorite tomato salsa. Season with chili powder, garlic powder or cilantro. When beans are heated, mash then a little to make a thicker mixture.

For tacos:
Fill taco shell with bean mixture. Top with shredded cheese, chopped lettuce and tomatoes, and more salsa if you like.

For burritos:
Warm the flour tortilla. Place about 1/3 cup filling on one side, top with shredded cheese, vegetables, sour cream – whatever you like. Roll up and serve with extra salsa.

For quesadillas:
Use a flour tortilla. Spread bean mixture on half of the tortilla. Top with favorite toppings and cheese. Fold the other half on top. Heat and serve.

Adapted from source: University of Connecticut Cooperative Extension