Hi There, I just recently discovered your web page and I'm already a fan. I loved you powdered milk video and learned a lot. I also liked your bean suggestions. I have a hard time using them and I have over 200lbs of Pinto Beans. 🙂 I was wondering, and maybe this is already somewhere in your website, I just haven't found it, how do you know when to substitute oil/butter for beans? I'm just starting to build my food storage so I'm excited to learn how to use it. Thanks
I have more information on it in my book, I Can't Believe It's Food Storage. Thanks!
Crystal, I was wondering if you have ever tried to grind your beans to make bean flour? Do you have any thoughts on that?
I have thought about it! A great resource for that is a book called Country Beans. You can purchase it online at Amazon.com
in the video you used white beans, have you tried using red beans for use in chocolate recipes?
I ground soybeans and used then in bread. It gave my son a belly ache…something about the enzymes in the raw beans. I've ground oats into flour and used that in cookies and bread.
For substituting oil, I've only tried white, black, and pinto.
Is there anyway to make the pressure cooking beans video available for download? I'd like to share it with a church group
I wish! You can still show through your computer through my website or on youtube. Sorry!
I wish! You can still show through your computer through my website or on youtube. Sorry!
I have a quick question….what if a recipe called for both butter and oil…have you every substituted both in a recipe at the same time? and would that work do you think?
I haven’t…what recipe is it for?
I’m really impressed with this website! Lots of valuable information here!
Hi There,
I just recently discovered your web page and I'm already a fan. I loved you powdered milk video and learned a lot. I also liked your bean suggestions. I have a hard time using them and I have over 200lbs of Pinto Beans. 🙂 I was wondering, and maybe this is already somewhere in your website, I just haven't found it, how do you know when to substitute oil/butter for beans? I'm just starting to build my food storage so I'm excited to learn how to use it. Thanks
I have more information on it in my book, I Can't Believe It's Food Storage.
Thanks!
Crystal, I was wondering if you have ever tried to grind your beans to make bean flour? Do you have any thoughts on that?
I have thought about it! A great resource for that is a book called Country
Beans. You can purchase it online at Amazon.com
in the video you used white beans, have you tried using red beans for use in chocolate recipes?
I ground soybeans and used then in bread. It gave my son a belly ache…something about the enzymes in the raw beans. I've ground oats into flour and used that in cookies and bread.
For substituting oil, I've only tried white, black, and pinto.
Is there anyway to make the pressure cooking beans video available for download? I'd like to share it with a church group
I wish! You can still show through your computer through my website or on
youtube. Sorry!
I wish! You can still show through your computer through my website or on
youtube. Sorry!
I have a quick question….what if a recipe called for both butter and oil…have you every substituted both in a recipe at the same time? and would that work do you think?
I haven’t…what recipe is it for?
I’m really impressed with this website! Lots of valuable information here!