(I wrote this for a request on my other blog http://www.homeschoolblogger.com/ourchildrensfuture/
Thought I would share on here, too!)
Okay, I really don't have a lot of bean recipes, but I will share some different ways that we enjoy our beans! And some recipes that I have found that sound wonderful or are like some I have used! Anyone else who would like to share, that would be great also!
I like to use leftover pinto beans to mash up, add salsa (or hot sauce of your liking,other spices), spoon into flour tortillas, add chesse, roll up, put in a pan, top with chesse and pop in the oven and you have a quick dinner of burritos! Yum!
I also put salsa out on the table, or hot sauce, (or King Ed likes canned jalopenas) for anyone who would like to spice their bowl of beans up. We canned up some really good relish (I will share the recipe sometime) and it is really good on the beans (especially great northern, or navy)! We enjoy a plate full of beans and rice, too!
Here is the chili recipe I use.
Betty Crocker's Family Favorite Chili Recipe
This is a really good chili recipe from Betty Crocker's Slow Cooker Cookbook. I've served it at gatherings may times and everyone always enjoys it! We enjoy ours served over Fritos with cheese and sour cream on top.
4½ hours 20 min prep
SERVES 8 , 8 servings
2 lbs lean ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can kidney beans, rinsed and drained
Cook beef in skillet over medium heat until browned; drain.
Mix beef and remaining ingredients except beans in 3 1/2 - 6quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
Stir in beans. Cover and cook on high heat setting 15 to 20 minutes or until slightly thickened.
I prefer my canned sausage in it, but I usually don't have fresh ground beef on hand and have not canned any yet.
Here is a recipe like I have used before too.
You can use your beans in it too. It is really good!
Chili Casserole with CornbreadPosted by kdipaolo at recipegoldmine.com May 24, 2001Yield: 6 servings1 pound lean ground beef1 (16 ounce) jar salsa1 (15 1/2 ounce) can dark red kidney beans1 (14 1/2 ounce) can diced peeled tomatoes1 1/2 cups Niblets frozen corn3 teaspoons chili powder1 teaspoon cumin1 (8 1/2 ounce) package cornbread mixMilkMargarineEgg, if required by mix1/3 cup shredded Cheddar cheese1 teaspoon sliced green onionsHeat oven to 400 degrees F.In large skillet over medium-high heat, brown ground beef; drain. Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.Meanwhile, prepare cornbread as directed on package using milk and, if required, margarine and egg. Spoon cornbread batter around outside edge of ungreased 12 x 8-inch (2-quart) baking dish. Spoon hot beef mixture into center. (Casserole will be full.)Bake at 400 degrees F for 18 minutes. Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and cornbread is deep golden brown. Sprinkle with green onions just before serving.
Here is a link to a site with a lot of bean recipes I found to share also. Some look really good, like the ones below! Hope you enjoy!
Black Bean and Mixed Rice CasseroleMakes 8 main dish servings
1 package (6 ounces) white and wild rice mixVegetable cooking spay1/2 cup chopped onion1/2 cup chopped green pepper1/2 cup red pepper1 1/2 cups sliced mushrooms (4 ounces)2 teaspoons Italian seasoning1 pound boneless, skinless chicken breast, cooked and cubed (2 1/2 cups)1 can (15 ounces) Black beans or 1 1/2 cups cooked dry-packaged Black beans, rinsed, drained1/2 cup whole kernel corn1/2 cup peas1 1/2 cups fat-free sour cream1 1/2 cups (5 ounces) shredded reduced-fat or fat-free cheddar cheese, dividedSalt and pepper, to taste
Cook rice according to package directions, discarding spice packet.Spray medium skillet with cooking spry; heat over medium heat until hot. Add onion, green and red pepper, mushrooms, and Italian seasoning; cook, covered, over medium heat until mushrooms are wilted, about 5 minutes. Cook, uncovered, until vegetables are tender and excess moisture gone, 5 to 8 minutes.Combine rice, mushroom mixture, chicken, beans, corn, peas, sour cream and 1 cup cheese; season to taste with salt and pepper. Spoon into 2-quart casserole; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, at 350 F. until hot through, about 30 minutes.TIP: Leftover cooked chicken can be used.NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Red Beans & RiceMakes 6 main dish servings
8 ounces reduced-fat smoked turkey sausage, sliced1 1/2 cups chopped onions1 1/2 cups chopped green peppers1 1/2 cups sliced celery1/2 cup sliced green onions and tops1/2 to 1 jalapeo chili2 teaspoons minced garlic2 bay leaves1 1/2 teaspoons dried thyme leaves1 teaspoon dried oregano leaves1 teaspoon dried marjoram leaves2 cans (15 ounces each) Red or Kidney beans or 3 cups cooked dry-packaged Red or Kidney beans, rinsed, drained1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth3 to 4 dashes red pepper sauceSaltCayenne and black pepper4 cups cooked rice, warm
Cooked sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeo chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer.Add beans to saucepan; mash about 1/4 the beans with potato or meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper.Serve bean mixture over rice in shallow bowls.TIP: Beans suggestions are Red, Kidney and Pink beans.NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.
Winter Beans and Roasted Vegetables
Makes 6 main dish servings (about 1 1/2 cups each)or 12 side dish servings (about 3/4 cup each)
Olive oil cooking spray1 pound winter yellow squash (hubbard, butternut, acorn), peeled seeded, cut into 1 1/2-inch pieces2 large carrots, sliced1 small parsnip, sliced2 medium Idaho potatoes, unpeeled, halved, sliced2 medium onions, cut into wedges1 can (15 ounces) Great Northern beans or 1 1/2 cups cooked dry-packaged Great Northern beans, rinsed, drained1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained1 1/2 teaspoons dried basil leaves1/2 teaspoon dried thyme leaves1 1/2 cups mixed dried fruit, cut into large pieces3 tablespoons white wine vinegar1 1/2 tablespoons olive oil1/2 cup minced parsleySalt and pepper, to taste
Line large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans on pan; spray generously with cooking spray, sprinkle with herbs and toss. Bake uncovered at 425 F. until vegetables are tender, about 30 minutes, adding dried fruit the last 5 minutes.Spoon vegetables into bowl. Mix vinegar and oil; drizzle over vegetables, add parsley and toss. Season to taste with salt and pepper.TIP: This recipe is delicious served with grilled or roasted turkey, chicken, lean beef or pork.NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.