Food Bank Cookbook


The Washington State Chef’s Association, including former Bremerton Foodline Board member Chef Chris Plemmons, have published a cookbook (The Food Bank Challenge Cookbook) aimed at helping food bank clients to cook healthy and delicious meals using food typically available at food banks. The cookbooks were donated to our agency and food banks across Western Washington by the Washington State Chef’s Association.  The Foodline no longer has copies available. They may be available at HGTV.
This page will be used to provide simple recipes aimed at using the ingredients most commonly available at the Foodline. 

Dry Beans

Prepare Beans (or Blackeyed Peas)
1 ½  cup dry beans – rinse thoroughly and pick out damaged beans and foreign matter.
Put beans in a large pot and cover with water approx two inches above beans.
Cover and let stand 8 hours or over night.  In the summer let stand in the refrigerator.
Drain water and rinse beans thoroughly and return to pot.

Bean Soup

   1 cup dry beans prepared per above (or two cans of any type of beans rinsed well)
   1 med onion
   1 med tomato or 15 oz can of tomatoes
   Meat like ham hock, ½ cup chopped ham, or a slice of raw bacon chopped (optional)
   1 Garlic clove
   Chili powder, salt and pepper

Add about 1 1/2 quarts of water (part of this can be vegetable broth if avail) and some meat if available (slice of bacon chopped, ham hock, tablespoon of bacon bits, etc).
Bring to a boil, reduce temp to low and let simmer for 1 to 1 ½ hours.
Add one onion chopped, one med tomato chopped (or a 15oz can of tomatoes), one garlic clove chopped, 1 to 1 ½ tsp chili powder, salt and pepper to taste.
Simmer another hour adding water as desired.

Baked Beans

   1 ½ cup    Dry Pinto Beans, prepared per above (or two cans, rinsed well)
   ½ + cup    Onion, chopped
   2 Tbl        Molasses
   4 Tbl        Brown Sugar
   2 ts         Mustard
   2 ts         Worchester Sauce
   ½ cup      Catsup or Barbecue Sauce
   1 Tbl        Bacon Bits (or 1 slice bacon chopped)
   ½ cup      Green Pepper or Celery, chopped (optional)

Oven 325 d F
Saute onion until golden
Combine remaining ingredients in a 1 ½  quart casserole dish and mix well.
Cover and bake 45 min.
Uncover and bake 15 min.


   1 lb          Ground Beef or Ground Turkey
   ¾+ c        Onion, chopped
   2             Garlic Cloves, minced
   1 tsp        Chili Powder (to taste)
   1 ½ c        Dry red beans (or other beans) or two cans of beans rinsed well
   1 can        Chopped green chili’s
   1 can        Chopped Tomatoes (15 oz) incl juice (or one med tomato chopped)
   1 can        Tomato Soup or 1 cup tomato juice
   Salt to taste
   ½ tsp        Ground Cummin (optional)
   ¼ - ½ tsp  Cayenne Pepper (optional)
   1 cup        Cheese to top (optional)

On the stove cook the meat, onion, garlic, chili powder, cumin, and cayenne until
the meat is done.    Add beans, tomatoes, soup and chili’s and heat thru.