The University of California is helping Tulare County workers whose jobs were eliminated by the Christmastime freeze turn abundant, unfamiliar yet nutritious navy beans into comfort food.

This week, Tulare County's FoodLink received a 40,000-pound shipment of dry navy beans from the USDA. The timing couldn't be better. With as many as 10,000 workers facing months of unemployment, they and their families are in need of food aid from county food pantries, which will soon to be stocked to the rafters with 25-pound bags of navy beans.

While it's common to find a bean pot simmering on the stoves in Hispanic homes, navies are rarely the bean of choice. To make them more palatable, FoodLink turned to the University of California Cooperative Extension. Nutrition, family and consumer sciences advisor Cathi Lamp immediately created and taste tested three recipes that feature customary textures and flavors. Directions in English and Spanish for cooking and using navy beans, and recipes for easy bean chili, easy bean soup and white beans and rice will be distributed with each 25-pound bag.

"This isn't the first time we've helped people make due with unfamiliar foods," Lamp said. "Even though Hispanic families usually eat pinto beans, with a little creativity, they are sure to enjoy the navy variety as well."

Several years ago, FoodLink had a steady supply of English muffins and frozen cottage cheese, items that were unpopular with the food pantries and soup kitchens that rely on the service for food.

"We came up with recipes for mini pizzas and served them to emergency food providers at a training session," Lamp said. "After that, they never had trouble giving out the English muffins and cottage cheese again." White Bean Recipes University of California Cooperative Extension Cooking White Beans

For each cup of white beans, cook in 3 cups of water:

1 cup beans + 3 cups water
2 cups beans + 6 cups water
3 cups beans + 9 cups water

Bring to a boil and lower heat, cook for 1-1/2 hours. Add salt (if you like) at the end of cooking.

Using White Beans

White beans can be used like pinto beans. They can be added to soup, used in salads or other recipes, or eaten out of the pot. Try seasoning the beans with your favorite seasonings (cumin powder, onion, garlic, chili or salsa, chili powder, oregano, etc.).

Easy Bean Chili

1 can (14.5 ounces) tomatoes
1 can (15 ounces) corn, drained
2-3 cups cooked white beans
Chili powder and cumin

In a pot add can of tomatoes. Break up the tomatoes with a spoon. Add corn and beans. Mix and cook until all the ingredients are heated. Season with chili powder and cumin to taste. Serves 4.

Easy Bean Soup

2 teaspoons oil
1 chopped onion
2 minced garlic cloves
4 cups cooked white beans
1 teaspoon salt
2 chopped fresh tomatoes or 1 (14.5oz) can tomatoes
5 cups of water
Cilantro, cumin and chili powder

Heat oil in a pot. Add onion and garlic. Cook until soft. Add beans, salt, tomatoes (fresh or canned) and water. Mix and cook until all ingredients are heated. Season with cilantro, cumin and chili powder to taste. Makes 9 cups.

(For a thicker soup remove 2 cups of beans from the soup, mash them and return to soup.)

White Beans and Rice

2 teaspoons oil
1 chopped onion
1 chopped green bell pepper
2 minced garlic cloves
3 cups cooked rice
2 cups cooked white beans
2 chopped fresh tomatoes or 1 (14.5oz) can tomatoes
Oregano, salt and chili powder

Heat oil in a large skillet. Add onion, green bell pepper and garlic. Cook until soft. Stir in rice, beans, tomatoes (fresh or canned) and oregano, salt and chili powder to taste. Makes 6 cups.

Jeannette Warnert
Public Information Representative
Ag and Natural Resources
UC Center
550 E. Shaw Avenue
Fresno, CA 93710