Refried Beans

15 Servings
Beans Mexican
refried beans Beans Mexican

1 on
3 cups pinto ns
0.25 jpeno
1 tsp chipotle powder
2 tbls lic
3 tsp t
1.75 tsp ck pepper
0.75 tsp in
8 cups water

Dice jalepeno, onion, and garlic dump it all in slow cooker Cook high for 8 hours drain water (save to add back to desired consistancy) mash beans with potatoe masher FEAST!!


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Mexican Charro Beans

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12 Servings
Beans Mexican
Main Dish Side Dish Slow cook Fall Mexican Beans Dinner Summer Spicy (Hot)

1 pound Dry pinto ns sorted and rinsed
2 teaspoon t
Water
1 ea Clove of lic
3 ea pieces of bacon fried - reserve ppings
1 each Large ato chopped
1 each Large Anaheim per chopped
1/2 cup Fresh antro leaves
1 each on chopped

Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.


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Beans and Bratwurst

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6 Servings
Beans American
Vegetarian Vegan Meatless Low Fat Kid Friendly Winter Saute Quick Advance Lunch Camping Main Dish Beans American Weight Watchers

6 whole Boca bratwurst meatless sages sliced into 1/2-inch rounds
3 large ks halved, white and green parts sliced into 1/2 inch pieces
3/4 cup Water
1 can (14.5 oz) Diced atoes
1 can (15 oz.) nellini beans rinsed and drained
3 tablespoons Unsulphured asses
Salt and freshly ground ck pepper to taste

1. Coat a large nonstick skillet with cooking spray, and heat over medium heat. Add bratwurst rounds, and cook 3 minutes per side, or until browned. Transfer to plate. 2. Coat skillet with cooking spray once more, increase heat to high, and add leeks. Cook 4 minutes, or until leeks brown around edges, stirring halfway through. Add tomoatoes and liquid, beans, molasses, 3/4 cup water, and bratwurst. Season with salt and pepper. Reduce heat to medium, and simmer 5 minutes, or until heated through and liquid is thickened. Per serving: 262 calories; 17 g protein; 7.5 g total fat (0 g. sat. fat); 33 g carb; 0 mg. chol; 875 g sodium; 5 g fiber; 12 g sugars From January/February 2008 Vegetarian Times


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Balsamic Green Beans

These green beans make a great addition to any meal, the balsamic, Dijon, shallot and brown sugar sauce adds such a tasty flavor that this vegetable.

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Spicy Hot Beans

10 Servings
Beans
American
Fourth of July Slow cook Side Dish Main Dish Beans American

1 16 ounce Pinto ns dried
6 cups water
1 pound on cut into 1/2 inch pieces
1 pound smoked link sage cut into 1/2 inch slices
2 medium ons chopped
1/2 cup en bell pepper chopped
4 cloves lic minced
1/4 cup cestershire sauce
1/3 cup wn sugar firmly packed
2 tablespoons ground in
1 tablespoon li powder
1 tablespoon per
1 tablespoon ery seed
2 spoon hot sauce
1 teaspoon t
1 leaf
1 16 ounce atoes undrained and chopped

1. Pick over and wash beans; place in a big soup pot. 2. Cover with water and let soak 8 hours. 3. Drain beans and put them back in the soup pot. 4. Add 6 cups water. 5. In a skillet, add bacon, sausage, onion, bell pepper, and garlic; cook over medium heat until meat is browned and veggies are tender; drain, then transfer to bean pot. 6. Add in Worcestershire sauce and next 8 ingredients to the pot; bring to a boil. 7. Cover and lower heat; simmer for 2 hours or until beans are tender; stir occasionally. 8. Add tomatoes with juice and cook 30 more minutes. 9. Take out bay leaf and serve.


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Grannys Butter Beans

1 Servings
Beans
Uncategorized
Beans Bean Butter

2 lb Butter ns
5 Thin Slices salt k
3 tb Fried on grease
1 Stick ter

This is an old family recipe handed down through the generations. No other butter beans taste quite as good and nobodys technique is quite like my grannys. After a good nights rest, early in the morning bring 3 quarts of water to a rolling boil in a large pot. Add 5 slices of salt pork. While this is boiling, sort about 2 pounds of good beans and wash well. Rest. Add beans to boiling water, stirring constantly, until water returns to full rolling boil. Lower heat and cover loosely so that steam from boiling beans will escape. Now, rest for 15 minutes. Repeat this process of stirring and resting adding water as necessary, until beans are tender. When the beans are tender add 3 tablespoons of fried bacon grease. Stir to keep beans from sticking. Add stick of butter. Rest after hard day of bean cooking. Posted to recipelu-digest by "Diane Geary" and lt;diane and at;keyway.net and gt; on Feb 27, 1998


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Refried Beans

4 Servings
Beans
Mexican
Beans Mexican Side dishes Bean

1/2 c Lard Or etable Oil
2 c Cooked Pinto ns; *
2 tb le Powder
1 tb in; Ground
1 ts t
1/8 ts per

* See Recipe # 4 this file. Heat the lard in a 10-inch skillet over medium heat until hot. Add the pinto beans and cook for 5 minutes, stirring occasionally. Mash the beans then stir in the remaining ingredients. Add oil to the skillet if necessary then cook and stir until a smooth paste forms, about 4 minutes. Garnish with shredded cheese, if desired and serve, From Betty Crockers "Southwestern Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest9.zip


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