The Rural Voice, 1980-05, Page 36Dr. Violet Currie, associate princ-
ipal at Centralia works on bean
recipes. (Photo by Ranney)
BY DEBBIE RANNEY
Dr. Violet Currie, associate principal at
Centralia Agricultural College has been
experimenting with beans for approximate-
ly three years now and as a result has
acquired a number ot recipes in which
beans can be put to good use.
About two years ago when a bean day
was held in Exeter, she had a display there
and gave a talk on beans. She also had a
display at the International Plowing Match
in Wingham.
She said the college has been thinking of
people who are sensitive to wheats, oats,
barley and rye and have been successful in
using soy instead. She added that the
gluton fraction in beans is low so they are
trying to see if they could use them as an
alternative to people who have sensitivity
to gluton.
They have started manufacturing bean
flour at Centralia College, but it is not on
the market as such but Peter Stewart of
Etobicoke is starting a commercial develop-
ment called Vegetein Incorporated. Dr.
Currie has been developing some recipes
for them using bean flour. She said the
college hadn't gotten to any actual testing
apart from making the products at the
college and the staff sampling them.
The process that is in the flour has also
PG. 34 THE RURAL VOICE/ MAY 1980
The rural family
Beans!
been able to remove quite a bit of the
flatulent.
Dr. Currie has also been working on
reducing bean recipes to family size
portions for the Ontario Bean Board. Some
ot the recipes given here require the bean
flour which Peter Stewart can get for
anybody who is interested.
BEAN CASSEROLE
Ingredients:
2 cups dry white beans
7 cups water
1 teaspoon salt
1 Ib. boneless pork chops cut in cubes
2 tablespoons vegetable oil
'/2 teaspoon salt
' teaspoon pepper
1/8 teaspoon accent
1/8 teaspoon ginger
1/8 teaspoon garlic powder
' teaspoon paprika
1 tablespoon brown sugar
1 tablespoon cornstarch
1 cup parboiled carrots, diced
1 cup celery, chopped
1 cup green pepper, chopped
1 Targe minced onion
1 10 oz. can cream of mushroom soup
Method:
1. Wash beans; add to water; add salt. Boil
2 minutes. Simmer slowly covered for 11/2
hours or until beans are tender. Drain and
reserve liquid.
2. Brown pork in oil. Drain on paper towel.
Place pork in bowl, add seasonings.
3. Add to beans.
4. Dissolve brown sugar in '/2 cup reserved
bean liquid. Add cornstarch and mix. Add
to bean -pork combination.
5. Add vegetables and mix together all
ingredients.
b. Stir in cream of mushroom soup. Place in
a greased casserole. Sprinkle top with
browned bread crumbs or grated peanuts.
Bake covered at 325F for about 45 minutes.
Yield: 8-10 servings
Calories: approx. 407 or 325 Kcals/serving
BEAN COOKIES
Ingredients:
3 tablespoons vegetable oil
1/2 cup sugar
1/2 teaspoon vanilla
'/z teaspoon almond extract
1 cup bean flour
2 teaspoons baking powder
'/. teaspoon salt
4 tablespoons water
Method:
Mix oil and sugar; add flavouring. Sift dry
ingredients together 3 times, add to oil and
sugar mixture add water. Mix. Form into a
roll; chill for 1 to 2 hours. Cut into as thin
slices as possible and bake on a well
greased cookie sheet. Bake at 325F for
about 15 minutes.
Yield: 20 cookies
Variations:
1. Drop cookies may be prepared from
above recipe, not necessary to chill dough.
Form dough into balls. Place on greased
cookie sheet, lightly floured. Press each
cookie with tines of fork, add '/: teaspoon
jelly to each.
2. '/2 cup finely diced dates or 2
tablespoons shredded coconut may be
added to above recipe.
BEAN BREAD
Ingredients:
1 cup white bean flour
'/: cup wheat starch
'/s teaspoon salt
1 teaspoon baking powder
'/2 teaspoon baking soda
'/z cup skim milk powder
'/: cup water
2 teaspoons molasses
1 tablespoon sugar
1 tablespoon seedless raisins (optional)
1 tablespoon melted shortening or veget-
able oil
Method:
1. Blend flour, starch, salt, baking powder,
baking soda and milk powder well.
2. Place water, molasses and sugar in
mixing bowl, mix together until dissolved.