South of the Border Beans

South of the Border Beans

2 T. Canola oil

1 large onion, diced

1 large red or green bell pepper, diced

2 cloves garlic, minced (or 1/4  t. garlic powder)

*15 oz. can low-sodium red beans (any variety you like- I usually have kidney on hand)

*15 oz. can  white beans (pref. low sodium, but they are harder to find than red or black)

*2 - 15 oz. cans low-sodium black beans

28 oz. canned, diced tomatoes

2 cups frozen corn (may use canned – drain first)

1 1/2 t. chili powder

1 1/2 t. cumin

1/2 C. fresh cilantro, chopped (optional)

Cooked plain white or brown rice.

In a large soup pot, sauté onion, pepper and garlic until soft (about 10 minutes).  Drain and rinse all cans of beans and (corn if using canned).  Add beans, corn and spices to pot and stir to combine.  Heat to simmering.  Stir in cilantro.  Serve over rice with a sprinkle of grated cheese, and your favorite corn chips on the side.

This recipe makes enough for two meals for a family of 4-6 people.  I always freeze half for another time.  Keeps well in freezer for a few weeks.  Thaw in fridge overnight for best results, but it will thaw in the microwave on defrost. Stir frequently. 

*  You can also prepare this recipe using dried beans.  You will need 2/3 cup each of dry white and red beans, and 1 1/3 C. of dry black beans.  Sort and rinse the beans, soak for 8-12 hours and drain.  Then cook the beans in a generous amount of water (may add 1 t. salt) for 2-3 hours until they are to your desired softness.  Drain the beans and prepare the recipe as directed.

Wendy's Chili

Wendy's Chili 
OP BasilPerfume

1 medium onion diced
1 green pepper diced 
2 celery stalks diced 
2 14 oz cans crushed tomatoes 
32 oz tomato sauce
1 can pinto beans
1 can kidney beans
1 can northern beans
1 pack McCormick mild chili seasoning
1 TBL chili powder
2 lbs ground chuck
Salt & pepper 

Saute onion, green pepper, & celery in a splash of oil until tender & set aside in a bowl. (I do everything in one big pot so less mess.)
Brown ground chuck & season w/ salt & pepper. 
Add all canned items, seasonings, & veggies in pot w/ meat. 
Simmer on low for 1 hour. 

Serve w/ favorite toppings. Mine are shredded cheddar & fritos. Also good: oyster crackers, hot sauce for those who like spice, extra diced raw onion. Whatever you like on your chili.

Lentil and Kidney Bean Tacos

Lentil & Kidney Bean Tacos

Added by Adrienne Jacobs on May 13, 2013 in Legumes, Main Courses

Prep Time 5 Minutes Cook Time 50 Minutes

Servings 4

Difficulty Easy

Ingredients

• FOR THE LENTIL KIDNEY BEAN FILLING
• 1 Tablespoon Olive Oil
• 1  Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Low Sodium Chicken Stock
• 1 teaspoon Each: Pepper, Garlic Powder, Cumin, Smoked Paprika
• ½ teaspoons Sea Salt
• 1 cup Lentils, I Used Green, Rinsed
• 1  Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, Kidney Beans, Drained And Rinsed
• 1 can (4 Oz. Can) Diced Green Chilies
• FOR THE TACOS:
• 4  Corn Tortillas
• 1 cup Purple Onion, Diced
• 1  Avocado (peeled, Pitted And Sliced)
• ½ cups Cojita Cheese
• Limes, Salsa, And Sour Cream For Serving

Preparation Instructions

In a large cast iron skillet add oil, onions, and garlic. Cook over medium high heat for 2 minutes, then add in chicken stock and spices. Bring to a simmer. Once simmering add the lentils, reduce heat, cover and simmer (following lentils package directions) until lentils are cooked. Mine took 40 minutes.

Once lentils have cooked, add the pepper, kidney beans, and green chilies. Cook until pepper is tender. Remove from heat and slightly mash this mixture, leaving some beans whole. Taste and adjust seasonings if needed.

Build your tacos! Top warmed tortillas with lentil mixture, onions, avocado and cheese. Serve with chips, salsa and sour cream! Enjoy.

Sweet Potato Mexican Lasagna

Sweet Potato Mexican Lasagna (Laura -SwingSweetheart)

· 1 tablespoon olive oil
* 1 onion, chopped
* 4 cloves garlic, minced
* 6 cups canned kidney beans, drained
* 2 cups water
* 3 tablespoons chili powder
* 2 teaspoons ground cumin
* 4 teaspoons prepared mustard
* 1 pinch cayenne pepper, or to taste
* 3 tablespoons soy sauce
* 4 cups cooked and mashed sweet potatoes
* 1 package Trader Joes corn tortillas cut in half
* 16 ounces shredded Cheddar cheese
*1/2 can Trader Joes sweet corn

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3.Mix together with sweet potato and corn
4. In a large baking dish, put a little sweet potato mixture at the bottom of the dish, layer tortilla, then more sweet potato mixture, top with cheese, tortilla, sweet potato, cheese, repeat finishing with cheese.
5. Bake at 350 for 30 minutes, then turn the broiler on high and broil for 5 minutes until top has browned
6. Enjoy : ) We serve with sour cream and green onion.

Vegetarian Chili

Vegetarian Chili- this was really yummy and filling for only veggies. I'm not a big sweet potato fan, but they were really good in this. I used a bean mix containing black eyed peas, chick peas, red and white kidney beans, lima beans and northern beans. My DS who isn't a big chili fan devoured this (YAY!!). I used a home made chili mix, so I'll post that too.

Vegetarian Chili
Junquegirl

olive oil
1 yellow onion, diced
1-2 fat cloves of garlic, minced or put through a garlic press
3 cans of beans, rinsed; or equivalent cooked beans (I used pinto, kidney and black)
1 28 oz. can diced tomatoes & their juices
1-2 teaspoons homemade chili powder (I used Mark Bittman’s recipe for chili powder)
½ teaspoon oregano, if your spice mixture doesn’t have it already
1 small sweet potato, diced
salt to taste
[optional, but highly recommended, garnish is chopped fresh cilantro]

In a heavy-bottomed soup pot, sauté the onion in olive oil until it starts to turn translucent. Add the garlic and sauté another minute or so. Add beans, tomatoes, spices and sweet potato. Bring to a boil, then turn down the heat and simmer until sweet potatoes are tender. Scoop out up to a cup of beans and mash them with a fork in a bowl or plate. Return to the pot. Stir, taste, and add more chili powder if necessary. Add salt to taste. Serve over brown rice and/or with cornbread. [Options: add diced red bell peppers with the onion; add diced waxy potatoes with (or instead of) the sweet potatoes; add smoked paprika to taste at the end; reduce some balsamic vinegar in the onion and garlic before adding the beans, etc.; add corn kernels towards the end of cooking]