Tag Archives: Beans

Bacon Pinto Beans

Bacon-Pinto-Beans

These Bacon Pinto Beans are delicious on their own, in a burrito, in a quesadilla, and nachos.  I’m sure they will be delicious any way you want to eat them!

Ingredients:
1 lb Pinto Beans, cooked
1 Bay Leaf
6 Slices Bacon
1 Small Yellow Onion, diced
2 Cloves Garlic, minced
1 teaspoon Cumin
1 Tablespoon Chili Powder
½ teaspoon Oregano
1 Tablespoon Lime Juice
¾-1 Cup Water
Salt and Pepper, to taste

 

Cook the beans with a bay leaf, drain.

In a large skillet over medium/high heat, cook the bacon until crisp.  Remove from pan and chop.  Leave the bacon fat in the pan.

Add the diced onion and cook until softened.  Add garlic and cook for about 30 seconds.

Add the bacon back to the pan along with the beans, cumin, chili powder, oregano, bay leaf, lime juice and water.  Add ½ cup water first, then add a ¼ at a time as needed.  You want some liquid in the pan so the beans don’t burn on the bottom.  Season to taste with salt and pepper.  Simmer over low for 5-10 minutes.

Red Beans and Rice

red-beans-and-rice

This was really delicious and bacon-y.  The only problem is that it didn’t make enough.  Next time I would probably double it.  Enjoy!

Ingredients:
1/2 lb Red Kidney Beans, soaked at least 8 hours and drained
4 oz Bacon, chopped
1/2 Onion, diced
1/2 Red Bell Pepper, diced
2 Celery Stalks, diced
Salt and Pepper
1/8 teaspoon Cayenne Pepper
2 Cloves Garlic, minced
2 Bay Leaves
Brown Rice, for serving
Green Onions, for garnish

Heat a large pot over medium heat, add bacon and cook until crispy.  Remove bacon from the pot with a slotted spoon and reserve on a plate.

Add onion, bell pepper, celery, salt and pepper and cayenne pepper to the pot with the bacon fat.  Cook until softened, about 3-5 minutes.  Add garlic and cook for 1 minute.

Add beans, bacon, 4 cups water and bay leaves.  Bring to a boil, simmer and cook covered for 1 hour.

Mash 1/2 the beans with a spoon or potato masher.  Simmer for about 20 minutes.

Serve over rice with green onions on top.

Yield: 3-4 Servings

-Recipe from 100 Days of Real Food-

Jalapeno Bean Dip

Jalapeno-Bean-Dip

 

I brought this Jalapeno Bean Dip to my weekly Bible study and it was a big hit!

 

Ingredients:
16 oz Can Refried Beans
1 Jalapeno Pepper, seeds removed
1 Tablespoon Vinegar (Rice Vinegar or Apple Cider Vinegar)
1/2 teaspoon Salt
1/4 teaspoon Onion Powder
1/4 teaspoon Paprika
1/8 teaspoon Garlic Powder
1/8 teaspoon Cayenne Pepper

 

Blend all ingredients together in a blender or food processor until combined and the jalapeno is chopped very fine.

Cover and refrigerate for at least 1 hour.

Serve with tortilla chips.

 

Yield: About 2 Cups

-Recipe Adapted From Cookin’ With Cyndi-

Mexican Tortilla Pizza

 

Ingredients:
8 Tortillas
2-3 Tablespoons Canola Oil
16oz Refried Beans
1 Small Onion, diced
1 teaspoon Paprika
1 teaspoon Taco Seasoning
1/4 teaspoon Freshly Ground Black Pepper
1/2 Cup Salsa
1 Bunch Green Onions, thinly sliced
1 Jalapeno, seeds removed and diced
1 Tomato, chopped
1 Cup Colby Jack Cheese, shredded
Sour Cream, for serving
Hot Sauce, for serving

 

Preheat oven to 400°F.

Brush tortillas lightly with canola oil.  Place the tortillas on baking sheets in the oven until crispy, about 10 minutes.  Turn tortillas over once during baking.

Combine the refried beans, onion, paprika, taco seasoning, and pepper together in a small pot.  Heat over medium heat until warm.

Remove the tortillas from the oven.  Divide the refried bean mixture among 4 of the tortillas and top each with 1 Tablespoon of salsa.  Place another tortilla on top of each and spread another Tablespoon of salsa on top.  Sprinkle on the green onions, jalapeno, tomato and cheese.

Place back in oven and bake until the cheese is slightly browned, about 10 minutes.

Serve with sour cream and hot sauce on top.

 

Yield: 4 Pizzas

-Recipe from Honey What’s Cooking-

Southwest Chicken Salad

Here is a quick salad for an easy weeknight dinner.

 

Ingredients:
1 Tablespoon Extra-Virgin Olive Oil
2 Chicken Breasts, cut into bite sized pieces
1 Onion, chopped
1 Cup Frozen Corn
1 Tablespoon Taco Seasoning
1 Can Black Beans, drained rinsed
Romaine Lettuce
1 Avocado, cubed
Salad Dressing of choice

 

Heat the olive oil in a large skillet over medium high heat.  Once hot, add the chicken, onion and corn.  Cook until chicken is thoroughly cooked.  Season with taco seasoning.

Add the black beans and cook for a couple minutes to heat.

Serve over lettuce with avocado and dressing of choice.

 

Serves: 2

Slow Cooked 16 Bean Soup

 

Slow cooking makes dinnertime so easy.  This meal is especially easy since all you have to do is dump it in the slow cooker and forget about it.  This recipe comes from A Year of Slow Cooking, which is a great place to find tons of recipes for the slow cooker.  I soaked my bag of beans overnight, but then realized in the morning that I didn’t need to.

Ingredients:
1 Bag Soup Mix (throw away the flavor packet)
1 Onion, chopped
3 Cloves Garlic, grated
1 Packet Onion Soup Mix (or homemade version)
1 (15oz) Can Italian Style Tomatoes
14oz Sausage, chopped (I used chicken sausage)
2 Quarts Water
Salt, to taste when done cooking

Add all ingredients to the slow cooker and stir together.  Turn on low and cook all day.