Bean Recipes

Sassy Bean Salsa

Ingredients:
3 cups cooked or canned black, red, pinto beans...drained
2 cans tomatoes (14.5 oz. each)...diced
1 can whole kernel corn (15.5 oz.)
1 cup chopped onion
1 can green chilies (4 oz.)...diced
1 tablespoon chili powder
½ teaspoon garlic powder

Combine all ingredients in large bowl; mix well.

Refrigerate unused portions.

This recipe makes a large portion. The extra can be made into a wonderful "salsa" soup!

Brown 1 lb. of hamburger in a pan.

Drain off fat and add to left over salsa and simmer until warmed through. Serve with tortillas.

Serves: 8
Preparation time: 30 minutes

Red Beans and Rice

Ingredients:
1 1/2 cups cooked or canned red beans
4oz or 1/2 cup diced lean ham
2 tsp. Vegetable oil
1 cup water
1 small clove garlic, minced (chopped finely)
1/4 tsp. Ground black pepper
1/8 tsp. Bottled hot pepper sauce
4-6 cups freshly cooked rice
Optional: chopped red peppers, yellow pepper, green onions.

Sautéham and onion until onion is tender. Add beans, water and seasonings. Bring to boil: cover and simmer 30 minutes.

Mash 1/2 cup beans and return to mixture: mix well.

Serve over cooked rice:

Sprinkle green onion and peppers on top.

Recipe adapted from Idaho Bean Commission

Bean Huevos Rancheros

Ingredients:

1/2 cup chopped onion
1/3 cup chopped green pepper
1 tablespoon oil
1 2/3 cups drained red, kidney or pinto beans
1 8oz can stewed tomatoes
1 8 oz can tomato sauce
1/4 teaspoon oregano

1/4 teaspoon ground cumin
1 dash hot pepper sauce
4 eggs
1/2 cup shredded cheddar cheese
4 shredded corn tortillas
2 tablespoons diced green chili
2 tablespoons diced red chili

Sauté onion and green pepper until tender.

Stir in beans, tomatoes, tomato sauce, chilies, oregano, cumin and hot pepper sauce. Bring to boil.

Spoon into 4 individual 1 1/2 cup baking dishes. Make a nest with the back of the spoon in each dish. Drop egg into the nest. Sprinkle with cheese. Cover with foil.

Bake at 400 degrees F. 10-15 minutes or until eggs are cooked to desired doneness.

Serve with tortillas

OR:

Leave in skillet. Make 4 nests for the eggs. Sprinkle with cheese. Cover and simmer for 8-10 minutes.

Recipe adapted from Idaho Bean Commission

Western Chili Con Carne

Ingredients:

1/2 cup chopped onion
1 clove garlic minced
1 tablespoon oil
3/4 pound ground beef
3 1/3 cups pinto, kidney or pink beans
1 cup water2 tsp. Chili powder
1 tsp. Paprika

3/4 tsp. Salt
1/2 tsp. Oregano
1/4 tsp. Pepper
1/8 tsp. ground cumin
1 bay leaf (laurel)
1 14-16 oz. Can tomatoes
4 1/2 teaspoons yellow corn meal

If you like it a little hotter add a dash (a very small amount) cayenne pepper

Sauté onion and garlic in oil until tender.

Add ground beef and brown, breaking apart with fork. Stir in beans, water, seasonings and tomatoes: bring to boil. Reduce heat and simmer, uncovered, about 1 hour, stirring occasionally.

To thicken, slowly add cornmeal, stirring constantly. Cook over medium high heat until mixture thickens. Remove bay leaf.

Serves 5

Recipe adapted from Idaho Bean Commission

Savory Black Beans and Rice Ingredients:
1 lb	black beans (or 2 15 oz cans black beans, drained)
¼ lb	bacon cut into ½ inch pieces
1	large onion, chopped
2	cloves garlic, minced
¾ tsp	dried oregano
½ tsp	dried rosemary, squashed
¼ tsp	thyme
¼ tsp	pepper
2	dried chilies (whole red peppers)
1 tsp	salt

Cook ¼ pound of bacon until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat to cook the onion and garlic until they are clear.

Measure into the beans, the oregano, rosemary, thyme, black pepper, chilies, and salt.

Put enough water into the pot to cover the beans with and inch or two to spare.

Reduce the heat and simmer about 2 hours until the beans are tender. If you started out with canned beans, simmer about ½ hour to blend the flavors. Take out the chilies when you are done simmering.

Serve over Rice.

Variation: If you don’t want to use bacon, substitute 3 tablespoons of butter or cooking oil.

This recipe makes enough for a second meal. To make black bean soup, add more water or broth. You could also mash the beans and add a little more fat for black bean tacos or black bean burritos.

Meatless Sloppy Joze Ingredients:
4 cups	water
2 cups	dried kidney beans
2	green pepper, chopped
2 cans	(10 3/4 oz) chicken gumbo soup
1	package Lipton onion-mushroom soup mix
1-10 oz	bottle ketchup or barbeque sauce
1 Tbsp	chili powder or dash or Tabasco

Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat; cover, let stand 1 hour. Do not boil or beans will burst. Drain-reserved liquid. Grind or chop beans with blender. Combine ground beans with reserve liquid and remaining ingredients. Cover and cook in crock pot on low for 8 hours or in covered Dutch oven at 350 degrees in oven for 3 hours. Stir occasionally. Fill hamburger buns or Pita bread with mixture and serve. Serves 24.

Crockpot Beef and Bean Roundup Ingredients:
2 lbs	ground beef
1	chopped onion
1 cup	barbecue sauce
1/2 cup	(2 oz) shredded Cheddar cheese
1 Tbsp	brown sugar
16 oz	can baked beans

Place all ingredients in slow cooker. (Browning ground beef is optional). Cover and cook on low for 6 to 8 hours. Serve with buttermilk biscuits.

Frijoles, Etc. Casserole Ingredients:
2 Tbsp	Olive oil
3 cups	minced onion
1 tsp	salt
10	large cloves garlic, minced
2 tsp	ground cumin
1 Tbsp	dried basil
1 tsp	dried oregano
1 Tbsp	chili powder
4	medium zucchini, cut into 1/2 inch chunks
2	medium bell pepper, cut into small strips
6 cups	cooked pinto beans (start with 2 cups dried beans)
	Black pepper to taste
	Cayenne pepper to taste
1 cup	Mozzarella cheese
1 batch	small package of corn bread batter
	salsa

Yield: 4-6 servings

40 minutes to prepare

40-45 minutes to bake

Preheat oven to 350 degrees. Lightly oil a 9 x 13 inch baking pan.

Heat the olive oil in a large, deep skillet or a Dutch oven. Add the onion and half the salt, and sauté for about 8-10 minutes over medium heat until the onions begin to soften.

Add half the garlic plus the cumin, basil, oregano, chili powder, zucchini, bell pepper, and remaining salt. Stir, cover, and cook over medium heat for 5 minutes more.

Remove from heat; stir in the remaining garlic and the beans. Season to taste with black pepper and cayenne, and stir in the cheese, if desired. Transfer to the prepared pan, and spread it out. Add the corn bread batter, distributing it as evenly as possible over the top.

Bake for 40-45 minutes or until the top is very firm to the touch and a toothpick inserted all the way through the corn bread topping comes out clean. Serve hot, with salsa or plain.

Enjoy!