Quick Black Beans and Rice

2 cans Black Beans

1 teaspoon cumin

1/4 cup catsup

1 tablespoon diced pickled jalapenos

Hot, cooked Rice

Pour the black beans into a large skillet.  Add the cumin, catsup and jalapenos and stir until well combined.  Cook over medium-high heat until the mixture comes to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.

Serve the beans over the hot rice.  I like them with a dollop of sour cream.  Delicious, quick and easy.

Option 1:  Add 1/2 cup meat drippings from Roast Pork.  My favorite!

Option 2:  Saute a small chopped onion in a bit of bacon grease until translucent, before adding the beans to the skillet and proceeding as listed above.  Add some chopped bell pepper to the onions if you wish.

Option 3:  Substitute 1/2 cup Salsa for the jalapenos.

Yankee Chicken Chili

Yankee Chicken Chili

16 oz pkg Great Northern Beans, washed

32 oz chicken broth

4 oz can chopped green chiles

2 Tbsp Ancho chile powder

1/2 cup Sofrito

Garlic Salt & Pepper

2 Tbsp olive oil

2 boneless, skinless chicken breasts

1 tsp Hot Mexican chili powder

1 large Vidalia onion, coarsely chopped

1 Lime

1 cup water

Place the beans in a crockpot with the chicken broth, green chiles, ancho chile powder, sofrito and Garlic Salt & Pepper. 

Heat olive oil in a heavy skillet. Season the chicken breasts with Garlic Salt, pepper and Hot Mexican chili powder and cook in oil over medium heat until well browned on both sides., adding chopped onions about halfway through cooking time. Squeeze lime juice over chicken and onions and add water. Bring to boil, scraping pan to loosen browned bits, then add mixture in skillet to the beans in the crockpot. 

Cook on high 6-8 hours or until beans are tender. Chop the chicken and return to the pot. Simmer 5-10 minutes and then serve.

6/11/11 - This was really good, especially the broth and the chicken. Try making this without the beans (just a Braised Chicken kind of thing). The beans were actually kind of bland, so I may experiment with a sour cream/salsa based topping or maybe a Ranch/Sour Cream flavor.

White Bean Pot

White Bean Pot

1 lb dried Great Northern Beans

7 cups water

¾ lb smoked ham, cubed

4 carrots, scraped and diced

1 large tomato, peeled and coarsely chopped

1 large onion, chopped

¾ cup chopped fresh parsley

¼ cup chopped celery

1 clove garlic, minced

¾ tsp salt

¼ tsp pepper

¼ tsp paprika

1/8 tsp dried thyme

1/8 tsp dried marjoram

1 lb smoked sausage, cut into ¼-inch slices

1 tbsp  butter

Sort and wash beans; place in a large Dutch oven.  Add water, and bring to a boil; cook 2 minutes.  Remove beans from heat; cover and let soak 1 hour.  Return to heat; bring to a boil, reduce heat and simmer 1 hour.  Add ham, carrots, tomato, onion, parsley, celery, garlic, salt, pepper, paprika, thyme and marjoram; stir well.  Bring mixture to a boil; cover, reduce heat and simmer 25 minutes or until vegetables are tender, stirring occasionally. 

Brown sausage in 1 tbsp butter in a skillet; stir into bean mixture and serve.

Very good! 8/3/07

Terry's Texas Pinto Beans

Terry's Texas Pinto Beans

1 pound dry pinto beans 

1 (29 ounce) can reduced sodium chicken broth 

1 large onion, chopped 

1 Tbsp diced jalapeno pepper 

1 tsp roasted garlic

1/2 cup green salsa 

1 teaspoon cumin 

1/2 teaspoon ground black pepper 

Water

Salt to taste

Place the pinto beans in a slow cooker, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Add enough water to cover the beans by about 1 inch. Cook on low for 10-12 hours or until beans are tender. Add salt to taste.

Adapted from allrecipes.com recipe by the same name. These are really delicious! Next time I'll add a smoked turkey wing and I'll bet they'll be even better!

Spicy White Chili

Spicy White Chili

2-4 boneless, skinless chicken breast halves 

1 onion, chopped 

1 tsp minced roasted garlic 

4-oz can chopped green chiles 

2 tsp roasted cumin 

1 tsp dried cilantro 

1/2 tsp cayenne 

1/4 tsp ground cloves 

1 lb dried white beans (navy or great northerns, your choice), washed 

1 carton chicken broth 

Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!

Spicy Black Beans with Short Ribs and Tomato Salad

Spicy Black Beans

2 lbs beef short ribs

1 lb dried black beans

1 large onion, chopped

2 tsp minced garlic

2-3 tbsp ground chipotle chile pepper

2 tsp ground cumin

32 oz carton beef broth

Water

Salt & Pepper to taste

1 can stewed tomatoes

Put the first 7 ingredients in a crockpot. Add enough water to cover all ingredients by about 2 inches. Cover and cook on low all day (or until beans are done). Add salt and pepper to taste and the stewed tomatoes and continue to cook another hour. Serve over rice with the short ribs. (I added cumin and chipotle powder to the water I cook my rice in for this meal).

Tomato Salad

1/4 cup minced sweet onion (or red onion)

2 large, ripe tomatoes, chopped

Salt & Pepper to taste

3 Tbsp apple cider vinegar

3 tbsp olive oil

Juice from 1/2 lime

2 tsp sugar

1 tbsp. minced jalapeno

Lettuce leaves, if desired

Combine the onion, tomatoes, salt, pepper, vinegar, oil, lime juice, sugar and jalapeno. Refrigerate for about a half hour. Serve on lettuce leaves (John's fav) OR spoon it over your beans and rice like I do and top it all with a dollop of sour cream! This is SO GOOD!!!

Refried Beans

Refried Beans

1/2 lb sausage

1/4 cup water

1 tsp hot Mexican chile powder

1/2 tsp ground roasted cumin

1 Tbsp chopped fresh cilantro

1/2 lime, juiced

1 heaping tbsp diced pickled jalapenos

1 can Pinto beans, drained

1 can Ranch Style beans in sauce

Shredded Mexican cheese blend, to taste

In an iron skillet, cook the sausage in the water until finely crumbled and cooked through.  The water should be completely evaporated.  Add the chile powder, cumin, cilantro, lime juice and jalapenos.  Stir until well combined.  Stir in the beans and bring to a boil.  Reduce heat and cook over low, stirring often and mashing until the beans are of the consistency that you prefer. I like mine a little chunky!  Sprinkle with cheese and allow to melt a little before serving.  

Yummy!

Pork and Pintos

Pork and Pintos

1 lb dried pinto beans

1 tsp baking soda

Water

5 or 6 Country Style Pork Ribs

2 tbsp Bacon grease

Salt to taste

Smokehouse Pepper to taste

1 tsp chipotle chili powder

1 large onion, chopped

32-oz carton beef broth

1 tsp garlic powder with parsley

1 handful chopped sun-dried tomatoes

2 tbsp chili powder

1 tbsp cumin

1 heaping tbsp chopped pickled jalapenos

Wash the beans and place them in a Dutch oven. Cover with water and add the baking soda. Bring to a boil for about 2 minutes. Remove from heat and let stand a few hours. Drain and the beans and set aside.

Season the pork ribs with salt, smokehouse pepper and chipotle powder and brown well in the bacon grease in the Dutch Oven. Add the chopped onion and cook for about 5 minutes. Add the beans, garlic-parsley powder, tomatoes, chili powder, cumin, jalapenos and beef broth. Stir in enough water to cover the beans by about 2 inches. Bring to a boil over medium high heat. Reduce to low and simmer until beans are completely cooked, 2 or 3 hours.

Neighborhood Bean Soup

Neighborhood Bean Soup

1lb dried great northern beans

5 cups chicken broth

3 cups water

1 large meaty ham bone or a smoked hock

2-3 Tbsp chicken bouillon granules

1 tsp dried thyme

½ tsp dried marjoram

½ tsp pepper

¼ tsp rubbed sage

¼ tsp dried savory

1 large onion, chopped

2 medium carrots, chopped

3 celery ribs, chopped

1 Tbsp vegetable oil

8 oz diced cooked ham

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.  Bring to a boil; boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.

Drain.  Add broth, water, ham bone, bouillon and seasonings; bring to a boil.  Reduce heat; cover and simmer for 2 hours. 

Saute onions, carrots, and celery in oil; add to soup.  Cover and simmer 1 hour longer.  Add ham and simmer until hot. 

Excellent!  5/12/06

MY VERSION:  Prep the beans as directed.  Saute the onion, carrots and celery.  Then put everything in a crockpot and cook all day on low heat. 

Luscious Lima Bean Soup

Luscious Lima Bean Soup

1 pound dry lima beans

4 cups water

5 carrots, chopped

1 leek, bulb only, chopped

2 tablespoons minced shallots

2 stalks celery, chopped

4 cubes vegetable bouillon

8 cups water

2 tablespoons olive oil

Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.

In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.

In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Lima Beans with Pork

Lima Beans with Pork

1 lb bag dried lima beans, washed

1 large onion, coarsely chopped

1 stalk celery, coarsely chopped

1 handful shredded carrots, chopped

1 can Cream of Onion soup

1 large carton Chicken Broth

1 lb boneless pork chops, cut into cubes or strips

Water, if necessary

Pepper (I love McCormick's Smokehouse Black Pepper, so I'm using that this time)

Salt, if needed and to taste

Hot, cooked Buttered Rice

Combine the beans, onion, celery, carrots, Cream of Onion Soup and Chicken Broth in a crockpot and stir to combine. Add the pork, pepper and enough water (if necessary) to completely cover the ingredients by about 2 inches. Cook about 8 to 9 hours on low. Place a mound of hot, buttered rice in the middle of each serving plate and surround with the beans and pork. Very tasty garnished with chopped parsley and some crumbled, cooked bacon.

Note: This is even better if you brown the pork in a skillet before adding it to the crockpot. The chopped vegetables also add a layer of flavor if you take the time to saute them first. This isn't necessary, but I usually do this if I have more time (like today!)

Creamy Heirloom Bean Soup

2 cups mixed heirloom beans, washed
1 onion, chopped
1 heaping tablespoon bacon grease
2 quarts chicken stock or low sodium chicken broth
4 sprigs fresh thyme
Salt and Pepper to taste
1/2 cup heavy cream

Put the beans, onion, bacon grease, chicken broth and thyme in a slow cooker.  Cover and cook on low for about 8 hours or until the beans are tender.  Just before serving, stir in the salt, pepper and cream.

This is excellent!  Adapted from a recipe found on Pinterest & Bon Appetit.

Black Beans and Rice

2 cans Black Beans
1 teaspoon cumin
1/4 cup catsup
1 tablespoon diced pickled jalapenos
Hot, cooked Rice

Pour the black beans into a large skillet.  Add the cumin, catsup and jalapenos and stir until well combined.  Cook over medium-high heat until the mixture comes to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.

Serve the beans over the hot rice.  I like them with a dollop of sour cream.  Delicious, quick and easy.

Option 1:  Add 1/2 cup meat drippings from Roast Pork.  My favorite!
Option 2:  Saute a small chopped onion in a bit of bacon grease until translucent, before adding the beans to the skillet and proceeding as listed above.  Add some chopped bell pepper to the onions if you wish.
Option 3:  Substitute 1/2 cup Salsa for the jalapenos.

Crock Pot Navy Bean Soup

Crock Pot Navy Bean Soup

1 large onion, chopped
2 celery stalks, chopped
2 Tbsp olive oil
1 lb dried navy beans
1 cup mashed potatoes (prepared without milk and butter)
1/2 cup shredded carrot
2 Tbsp Worcestershire sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 bay leaves
1 meaty ham bone or 2 smoked ham hocks
32-oz carton chicken broth
Water
8-oz diced fully cooked ham
2 Tbsp butter
1/4 cup minced fresh parsley, if desired, to garnish

In a saute pan over medium-high heat, cook the onion and celery in the olive oil until vegetables are tender and starting to change color.

Place the washed beans, mashed potatoes, shredded carrot, Worcestershire, salt, pepper, thyme, bay leaves and ham hocks in the Crock Pot.  Add the sauteed onion and celery and the chicken broth.  Add water to cover beans by about 2 inches.  Cover and cook on low for 8-10 hours.

About 1 hour before you're ready to serve the soup, saute the diced ham in the butter until it begins to brown a bit.  Stir into the soup and let cook until dinner-time!  Sprinkle each bowl with parsley if desired.

Good soup!  Adapted from a Taste of Home recipes (Contest-Winning Ham and Bean Soup)

Mama D's Butter Beans and Rice

Butter Beans and Rice

1/4 lb. bacon, chopped

Olive Oil

1 16 oz. pkg. Dried (large) Lima Beans

48 oz. carton chicken broth

Water or additional chicken broth

1/4 lb. butter or Butter Buds to taste

Salt and pepper to taste

Hot cooked buttered rice, white or brown

Wash and sort beans. In a large pot coated with olive oil, cook bacon until crisp then remove with a slotted spoon and reserve. Discard fat, then add beans, chicken broth, butter or Butter Buds, salt and pepper. Bring to boil, stirring occasionally, making sure that beans are covered in liquid at all times. Reduce heat to medium-low and simmer, adding water or broth as necessary and stirring occasionally until beans are tender and broth is thickened. Serve over hot buttered rice sprinkled with bacon bits. In place of butter, beans can be cooked with neck bones or ham hocks if desired. Beans may also be cooked for 8-10 hours in a crock pot but broth won't thicken as well.

United States Senate Bean Soup

1 lb pkg Great Northern Beans
1 1/2 cups diced cooked ham
1 cup chopped onion
Handful of shredded carrots
3/4 cup chopped celery with tops
5 tsp chopped parsley
garlic salt to taste
pepper to taste
Large container chicken broth
3 Tbsp oil
1 clove garlic
Water

Rinse and sort the beans. Cover with warm water and bring to a boil for 1 minute. Drain. Meanwhile, saute the onions, carrots, celery and garlic in the oil in a large heavy soup kettle. Add the ham and cook a few minutes until hot. Add the drained beans, the chicken broth, seasoning and enough water to cover the beans by about an inch. Cook slowly (I use my Slow Cooker) until the beans are done. Add extra water if necessary and stir occasionally.

This is the best bean soup! Serve with Corn Muffins.

Black Beans and Yellow Rice with Fresh Tomato Relish

Tomato Relish:

2 large, ripe tomatoes, diced

1 tbsp minced red onion

1 tbsp minced cilantro

2-3 tsp lime juice

Salt and Pepper, to taste

Yellow Rice:

2.5 cups water

2 tbsp butter

11 oz can Mexicorn

10 oz pkg Vigo Yellow Rice mix

1/2 tsp cumin

1/2 tsp chili powder

1 tbsp minced cilantro

Black Beans:

2 cans Black Beans

1 tsp cumin

1 tbsp tomato paste

2 tbsp catsup

1 heaping Tbsp diced pickled jalapenos

Sour cream, if desired

Combine Tomato Relish ingredients in a small bowl. Stir well. Cover and chill for 2
hours.

About 1/2 hour before serving, bring water, butter and Mexicorn to boil over high heat in a medium sized saucepan with a tight fitting lid. Stir in yellow rice mix, cumin, chili powder and cilanto and boil 1 minute. Cover with lid, reduce heat to low and cook 20-25 minutes or until rice is tender and liquid is absorbed.

In the meantime, combine beans, cumin, tomato paste, catsup, and jalapenos and heat, stirring often, over medium heat until thoroughly hot.

Spoon yellow rice mixture onto plate, top with beans, a spoonful of the tomato relish and a dollop of sour cream.

This was absolutely the best Yellow Rice and Black Beans I've ever made! Really good! And
it was really pretty to look at!

Cathy's Lima Beans and Rice

16 oz bag dried large lima beans, rinsed

1 smoked turkey wing (or neckbones, or ham hocks, etc), optional

48 oz carton chicken broth

Water (or additional chicken broth)

1 large onion, chopped

1 stalk celery, chopped

1 tsp pepper

Hot Cooked Rice

Butter

Combine all ingredients except rice and butter in a crockpot (slow cooker). Add enough additional water or chicken broth to cover the beans by about 1 inch. Cover and cook on low 8-10 hours.

Serve over hot cooked rice with a pat of butter in the middle.

This is my all-time favorite bean dish. I've eaten it this way since I was a small child and I love it! I'm not sure if this is exactly how Mom used to cook these. I'll have to ask her, though I know she didn't use a crockpot way back then. She made them on top of the stove. These are always served as a main dish in my family.

Brazilian Feijoada

4 slices applewood-smoked bacon

1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes '

Garlic Salt and Pepper

3-4 bone-in beef short ribs

2 medium onions, finely chopped

10.5 oz low-sodium chicken broth

3 tsp minced roasted garlic

1 smoked ham hock
2 cans black beans

1 tablespoon white vinegar (I used Apple Cider Vinegar)

In a large, heavy skillet cook bacon slices until crisp. Remove from pan, drain on paper towels and set aside.

In the same skillet, add the pork cubes to the bacon grease. Season with garlic salt and pepper and cook, stirring occasionally until browned. With a slotted spoon, remove the pork cubes from the skillet and put them in a large slow cooker.

Again in the same skillet, brown the short ribs (season with more garlic salt and pepper). Place the browned short ribs in the slow cooker.

Add the onions, chicken broth, garlic and ham hock and cook 4-6 hours. Add black beans and continue cooking for another 2-3 hours.

Serve over hot cooked rice.

These are the best black beans I've ever eaten! Seriously!

Bonanza Beans

2 slices bacon, cooked until crisp and crumbled

1 lb dry pinto beans, washed

8 cups water

1 tbsp beef base

1 medium sized red onion, diced

1 red bell pepper, cut into strips

15-oz can ranch-style beans

2 tbsp apple cider vinegar

2 tbsp pickled diced jalapeno peppers

1 tbsp sugar

1 tsp garlic salt

2 tsp paprika

6 oz can tomato paste

8 oz smoked sausage, sliced into bite-sized rounds

Put everything into the crockpot except the tomato paste and the smoked sausage. Cover and cook on low for 7-8 hours or until beans are completely cooked. Stir in the tomato paste and
the smoked sausage and cook another 1-2 hours.

Excellent Beans! The broth is so good I served this as a soup! Adapted from a recipe found on allrecipes.com