How to Make Bread Without an Oven

Have you ever wondered how you would make bread without an oven? Wonder no more.

Check out this "Emergency and Outdoor Bread Manual" prepared by Prepared Pantry and learn how to bake bread in a dutch oven and bake bread on the grill. Yummy recipes for biscuits, steamed bread, flatbread, sopaipillas, pancakes, and Trail Syrup are included.

They've also shared food safety tips when living without refrigeration, what to do when the power goes out, and campfire cooking tips.

Thanks Prepared Pantry!

Refried Beans

In a large heavy skillet saute:
1 small onion, diced
2 tablespoons vegetables shortening

Add:
5-6 cups soft cooked pinto beans, drained (save some liquid)
1 1/2 cups bean liquid or milk
1 1/2 to 2 teaspoons salt
2 tablespoons sugar (optional)
1 clove garlic (1/8 teaspoon garlic powder)
1/2 teaspoon cumin (optional)

Using a potato masher, mash beans well. (or put beans, liquid, and spices in blender and process until smooth. Then add to skillet.) Cook over medium heat 10-15 minutes, until flavors are blended and beans are desired consistency. Scrape bottom of skillet often.

USES FOR REFRIED BEANS

Tostadas:
In a small skillet fry corn tortillas, one at a time, in about 1/2 cup hot oil for 20-40 seconds on each side or until crisp and golden. Drain on paper towels. Spread with hot refried beans and top with shredded lettuce, grated cheese, chopped tomatoes, hot sauce or salsa, sour cream, or whatever you like.

Burritos:
Have flour tortillas warm and refried beans hot with grated cheese standing by (chopped tomatoes and shredded lettuce, optional). Spoon about 1/3 cup beans onto each tortilla near one edge. Top with cheese, lettuce, and tomatoes. Fold edge nearest filling up and over filling just till mixture is covered. Fold in two sides envelope fashion. Then roll up. Serve immediately or keep warm in microwave. Serve with hot sauce or salsa.

Bean Dip:
Combine 1 cup reconstituted refried beans (or homemade) with enough of your favorite hot sauce or minced jalapenos to taste good.

Testing comment: My family really liked them. We used them over chips with cheese, like nachos. I liked them because they were so easy to reconstitute. I was surprised.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 12)

Boston Baked Beans (Traditional)

Wash 2 lbs. navy beans. Soak overnight covered with water. Drain, put in saucepan, cover with water, and simmer 1 1/2 to 2 hours. To tell if the beans are ready, put a few on a spoon and blow on them. If the skins burst, combine beans with the following ingredients. If they don't burst, cook them longer.

3 tablespoons brown sugar
1/2 cup molasses
1 teaspoon dry mustard
5-6 strips bacon, cut up (uncooked is fine, or you can cook it if you really want)

Put everything in a bean pot or other ceramic casserole dish with lid. Bake at 275 degrees F. for 6-8 hours, adding water if needed to keep beans barely covered.

Testing comment: Beans didn't get soft with soaking. I had to boil them. But the flavor was good and we liked the recipe.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 13)

Cowboy Beans

Soak 2 cups rinsed and cleaned pinto or navy (small white) beans overnight in 6 cups water. Use the soaking water for cooking.

Add:
2 medium onions, sliced
1 bay leaf
2 cloves garlic, chopped
1/2 lb. ham or 4 ham hocks

Cover and simmer 1 1/2 hours, then add:
2 cups tomatoes
2 teaspoons chili powder
1 teaspoon dry mustard
1/2 cup chopped peppers, either red or green
2 tablespoons brown sugar

Simmer 2 more hours. Season with salt, pepper, and Accent to taste.

Testing comment: We liked it. It was a little like baked beans, because of the sweetness, but a little like chili.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 13)

Easy Bean Dip

1 can refried beans or 2 cups reconstituted dried refried beans
1 cup grated cheese
1/2 cup salsa (add more salsa to taste)

Mix together; heat in microwave to melt cheese 1-2 minutes on HIGH. Serve with tortilla chips or your choice of chips. Refrigerate remainder in covered container.

Testing comment: You can tell that it's dehydrated beans because it has a little aftertaste. But, not bad. Mix with cheese for better taste.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 14)

Taco Dip

1 can refried beans or 2 cups reconstituted refried beans
3 avocados
3 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Pace Picante Sauce
1 small can diced green chilies (optional)
1 cup sour cream
1/2 cup mayonnaise (or Miracle Whip)
1/2 to 1 package taco seasoning
1/4 cup chopped green onion
1 small can chopped olives
tomatoes, chopped
grated cheese (optional)

Spread beans in cake pan. Mash avocados and add lemon juice, salt, pepper, and Picante sauce. Spread over beans. Mix sour cream, mayonnaise, and taco seasoning to taste. Spread over avocados and beans. Sprinkle onions, olives, tomatoes, green chilies, and top with cheese.

Testing comment: Was really surprised to see that the beans looked just like they were fresh from the can. They tasted great too! I will definitely add them to my food storage. This recipe was delicious. I would have put the cheese after the sour cream layer because I like the colors of the vegetables. Also, it gives the guests a chance to only choose the vegetables that they like.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 14)

Pinto Bean Casserole

1 can (15 oz.) pinto beans (use juice) or 2 cups cooked pinto beans
1 lb. hamburger
1 package corn tortillas
1 cup grated cheese
1 can (15 oz.) Golden Grain Italian Style marinara sauce

Butter tortillas and layer and cover bottom of oblong cake pan. Brown the hamburger and drain. Put beans over tortillas, then layer sauce, hamburger, and grated cheese. Cook at 350 degrees F. for 1/2 hour.

Testing comment: I was given refried beans with this recipe. I would use regular cooked beans instead of refried. I did have to buy the sauce special. I would do it again.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 15)

Chili

1 lb. chili beans (about 2 1/4 cups)
2 lbs. hamburger
1 large onion, cut up
3-4 ribs of celery
1 can (46 oz.) tomato juice
3-4 tablespoons chili powder (or to taste--start with 2)
1/2 teaspoon cumin

Soak beans overnight. Bring beans to boil and simmer until tender. Leave the water in the pot (it should cover the beans) and add the tomato juice to it. Brown hamburger. Add hamburger, onion, celery, chili powder, and cumin. Let simmer until flavors blend. Adjust the amount of chili powder to taste.

Testing comment: My family disliked this chili. It was not that quick to make and kind of runny and not thick. It wasn't bad tasting but took too much effort to make.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 15)

Pinto Bean Wheat Bread

1 cup bean puree made with pinto beans (or use reconstituted refried beans)
1 cup lukewarm water
1 tablespoon honey
1 package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
2 cups whole wheat flour
3/4 to 1 1/2 cups all-purpose flour

Bean Puree: Put cooked beans and some bean liquid in blender. Blend on medium speed until smooth; stop occasionally to scrape down sides and stir beans up from the bottom. Bean puree should be smooth in consistency. Use immediately or refrigerate up to 2-3 days. It will thicken as it cools. Freeze in an airtight container to store up to 6 weeks.

In large bowl, combine water and honey, stirring to mix completely. Dissolve yeast in honey/water mixture. Let stand until foamy. Stir in bean puree, vegetable oil, and salt. Add whole wheat flour and mix well. Stir in all purpose flour. Mix until dough is stiff. Turn out on lightly floured surface and knead until smooth and elastic. Return dough to bowl. Lightly butter top of dough and let raise until doubled in bulk, about 45 minutes. Shape into loaf and place in 5x9-inch pan, or on baking sheet. Let raise until nearly doubled. Bake in preheated 350 degree F. oven until golden brown, about 50 minutes. Remove from pan or baking sheet. Cool on a rack.

Testing comment: I liked the taste. It had a nice texture. You can't tell or taste any beans. It took a long time to make though. We liked it.

**********
Be careful how you live--
You may be the only bible some
People are going to read
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 16)

Navajo Taco for One

Makes 3 tacos. Increase amounts per persons to be served.

1 cup whole wheat flour
1/4 teaspoon salt
1/3 cup water
3/4 teaspoon baking powder
2 tablespoons shortening
1 serving refried beans (1 cup reconstituted)

Mix flour, salt, water, and baking powder. Knead and let sit 10 minutes. Heat shortening. Divide dough into 3 balls and pat or roll each piece to about 5-6 inches in diameter. Deep fry until golden brown. Top with refried beans and hot sauce, if desired.

Hot sauce for Navajo tacos:
1/2 cup tomato sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon garlic powder
1 teaspoon dried onion
1/8 teaspoon cilantro
1/2 teaspoon salt

Mix and serve over Navajo tacos.

Testing comment: Our family really liked these.

**********
Sometimes when I consider what tremendous consequences
Come from little things...I am tempted to think...
There are no little things.
Bruce Barton
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 17)

Quick and Easy Bean Pot

2 slices bacon
1/3 cup chopped onion or reconstituted dry onion to equal the 1/3 cup
1 (15 oz.) can pork and beans in tomato sauce
2 tablespoons chili sauce
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared mustard

Preheat oven to 300 degrees F. In a medium skillet, fry bacon until crisp. Remove bacon to drain on paper towels, leaving drippings in skillet. Saute onion in bacon drippings until tender but not browned. In a 1-quart casserole with cover, combine sauteed onions, and beans. Stir in chili sauce, brown sugar, Worcestershire sauce, and mustard. Crumble bacon over beans. Cover and bake 45 minutes.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)

Refried Beans from Dried, for One

Makes 1 1/2 cups -- increase amounts per persons to be served

1/2 cup dry pinto beans, soaked overnight
1 teaspoon dry onion
2 cups water
1/2 teaspoon salt
1/4 cup shortening

Cook beans and salt in water until tender. Mash drained beans and onion into hot shortening and mix well.

Testing comment: I liked just the dried refried beans, not adding the extra fat.

**********
What lies behind us and what lies
Before us are tiny matters
Compared to what lies within us.
Oliver Wendell Holmes
**********

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 18)

Refried Beans and Bacon

2 cups dried refried beans
1 1/2 cups boiling water
1/2 lb. bacon
shredded cheese
salt to taste

Brown bacon in skillet. Drain and reserve drippings. Crumble bacon. Reconstitute dried refried beans in boiling water. Stir briefly and cover. Let sit 10 minutes. Add half of bacon and 3 tablespoons drippings to beans; stir. Fry the bean mix in remaining bacon drippings. Add salt to taste. To serve, sprinkle remaining bacon and shredded cheese on top of beans.

Testing comment: The flavor was good, but it seems so high fat that I would probably only make it in an emergency and I usually wouldn't have bacon in an emergency.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)

Overnight Bean Soup

1 lb. dry small white beans
6 cups water
2 cups boiling water
2 carrots diced
3 stalks celery diced
2 teaspoons chicken bouillon granules
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 envelope dry onion soup mix
crumbled bacon (optional)

Rinse beans. Add beans to 6 cups water in a sauce pan. Bring to boil. Reduce heat to low and simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. Put beans and soaking water in slow cooker. Add 2 cups boiling water, carrots, celery, bouillon, bay leaf, thyme, salt, and pepper. Cover and cook on high 5 to 5 1/2 hours or on low 10 to 11 hours. Stir in parsley and soup mix. Cover and cook on high 10 to 15 minutes.

Testing comment: The flavor was great. I used chopped ham instead of bacon.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 19)

Taco Plate

Layer #1
1 can refried beans (or reconstituted dried refried beans)
Place in the bottom of a 9x13-inch pan.

Layer #2
3 mashed avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Mix together and place over layer #1

Layer #3
1 cup sour cream
1/2 cup taco seasoning
Mix together and spread over layer #2.

Layer #4
chopped olives
chopped green onions
chopped tomatoes
shredded cheddar cheese
Spread over layer #3.

Chill and serve with your favorite tortilla chips.

Testing comment: This recipe is great for a large group.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)

Zippy Pinto Bean Dip

1 cup mashed pinto beans
1 cup ketchup
1/2 cup finely cut sweet pickles
1 teaspoon finely cut onions (optional)
1 tablespoon sugar
1/4 teaspoon savory salt
1/4 teaspoon garlic salt
1/4 teaspoon celery salt

Combine and serve with chips or fish.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 20)

BBQ Beans with Ham

Wash about 3 cups navy or pinto beans. Put in a big Dutch oven with 2 ham hocks or some leftover ham; cover with water. Cook all day or about 6 hours, then remove ham from bones and return meat to beans.

Add:
2 cups catsup
2 1/2 cups brown sugar
3 tablespoons mustard
2 cloves of garlic or 1 1/2 teaspoons garlic powder (optional)
2 large onions, chopped
salt (optional)
Cook a couple more hours, adding water if needed.

Testing comment: Very flavorful, but too sweet. I used 2 cups brown sugar. Next time would use 1 1/2 cups. Also used just 2 tablespoons mustard and added 3 stalks celery chopped. Probably would cook it again. We enjoyed it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 21)

Boston Baked Beans (Crock Pot)

Sort and rinse 1 lb. dry navy (white) beans. Pour 6 cups boiling water over beans, cover, and soak 1 hour. Then cook on high for 2-3 hours.

Add:
1/2 heaping teaspoon garlic powder
1 teaspoon dry mustard
dash pepper
2 tablespoons molasses
6 tablespoons brown sugar
1 onion, chopped, or 1/3 cup dry onions
2 strips low salt bacon, cut up
Stir and cook on low 10-12 hours. May be left in pot at low setting longer than that.

Testing comment: The Boston baked beans were good. I think I would have put a little more flavor in it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 21)

White Bean Chili

3 cans (15 oz.) white beans with ham or 6 cups cooked white beans and liquid (about 1 lb. dry)
1/4 cup celery, chopped
1 can (15 oz.) diced Italian flavored tomatoes
1 garlic clove, minced
2 tablespoons brown sugar
salt, pepper, and chili powder to taste
1/4 cup diced onion or reconstituted dry (1 to 1 1/2 tablespoons)

Combine all of the ingredients and heat through.

Testing comment: I soaked the beans overnight which saved a lot of time in the cooking time. We liked the taste of the chili and the brown sugar added a bit of sweetness to the chili. I added a pound of hamburger to this recipe. Our family enjoyed this chili. We will have this recipe again.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 22)

Sweet and Sour Baked Beans

2 cans (15 oz.) white beans with ham or 4 cups cooked white beans
1 can (8 oz.) pineapple chunks packed in juice
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons vinegar
1/4 cup sugar
2 drops Tabasco sauce
1/2 medium green pepper, cut into strips, 1/4 inch x 1 inch

Drain beans, reserving liquid. Preheat oven to 275 degrees F. Drain pineapple, reserving juice. Add reserved bean liquid to juice to make 3/4 cup. Stir cornstarch into juice mixture. In a small saucepan, combine juice mixture, soy sauce, vinegar, sugar, and Tabasco sauce. Stir constantly over medium heat until sauce boils. Remove from heat. Combine beans, green peppers strips, and drained pineapple in a casserole with cover. Pour sauce over. Stir gently. Cover. Bake one hour. Serves 4

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 22)