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!)