TASTE OF THE WILD PURPLE BAG RECIPES

Steps:

• Wash fresh green beans under cold running water.
• Let beans air dry, or pat dry with paper towels.
• Thread a large needle with clean white thread.
• Remove the stem end from each bean, pointy end is okay.
• Snap beans in half or longer beans into thirds.
• Carefully thread one bean onto the thread.
• Tie a knot around the first bean to secure it.
• Continue to thread the needle through each bean.
• Do not puncture the actual bean inside, it might cause the bean to rot.
• Tie a knot around the final bean on the thread to secure it.
• Hang the strings of beans in a dry, damp free area to let dry.
• A storage closet, or pantry works well.
• Let the beans hang and dry for two months or longer.
• Dried beans can be placed, still on strings, in a paper bag when dry.
• Close the end of the bag to keep out insects until ready to prepare beans.
• When ready to cook, slide the beans off of the thread.
• Place dried beans in a colander and rinse well.
• Place rinsed beans in a large bowl and cover with water.
• Let beans soak for 24 hours.
• Place soaked beans and water in a sauce pot.
• Add seasoning meat as desired. Fatback or ham hocks work great.
• Place pot on stove and bring to a low simmer.
• Simmer beans until done. About 2-3 hours.
• Add salt and pepper to taste.
• Add a dash of sugar if desired.
• Remove from heat when done.
• Enjoy!

Steps:

• Generously butter the inside of a 7-inch round springform pan. Mix the graham cracker crumbs and the melted butter in a medium bowl, then pour this mixture into the prepared pan. Press this mixture evenly across the bottom and about halfway up the sides of the pan to make a crust.
• Put the cream cheese and sugar in a food processor, cover, and process until smooth, about 1 minute. Add the eggs one at a time, processing each until smooth. Open the machine, scrape down the inside, and add the sour cream. Cover and process until smooth.
• Add the lemon zest, lemon juice, vanilla, and salt (if using). Process again until smooth — and again, stop the machine and scrape down the inside. Add the flour and process for 1 minute. Pour this mixture into the prepared crust in the pan (it will rise above the crust on the sides). Do not cover the pan.
• Pour 1 1/2 cups water into a 6-or 8-quart cooker. Set a heat- and pressure-safe trivet in the cooker. Make an aluminum foil sling, set the filled springform pan on it, and use it to lower the pan into the pot. Fold down the ends of the sling so that they do not touch the batter in the pan. Lock the lid onto the pot.
• Press Pressure cook (Manual) on High pressure for 25 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Use the sling to transfer the hot springform pan to a wire rack. Cool for 15 minutes, then refrigerate for 1 hour. Cover and continue refrigerating for at least 1 more hour or up to 2 days.
• To serve, uncover and run a thin knife between the pan and the cake. Unlatch the sides of the pan and open it to remove the cake inside. If desired, use a long, thin knife to slice the cake off the pan’s base and use a large metal spatula to transfer the cheesecake to a serving platter.