Beans & Cornbread

Serves: 6-8

3 c. dry pinto beans
12 c. water
1 tsp. chili powder
1 tsp. cumin
1/4 tsp. onion powder
1/8 tsp. black pepper
1/2 tsp. oregano
1 tsp. seasoned salt
Salsa (optional)

Rinse and sort dry beans. Combine all ingredients except salt & salsa in cooking vessel. Cook for prescribed amount of time depending on cooking method below. When cooking is finished, stir in salt. Serve beans with "bean juice" in a bowl and top with salsa if desired.

Cooking methods
Instant Pot/Pressure Cooker - Cook beans on beans setting for 25-35 minutes or according to your instant pot's manufacturer's directions and beans are soft. Let steam release naturally for 10 minutes then manually release remaining pressure.

Slow Cooker - Cook beans on high for 6-8 hours.

Stovetop - Cook beans at a low boil for about 4 hours, keeping an eye that you don't boil off too much liquid.

Tips: If you are from the South or Southwest part of the US, you probably grew up eating Beans & Cornbread. My husband's grandmother was originally from Texas so this was a staple in his house growing up. It is such a simple meal but full of protein and a great meatless, vegetarian, vegan dinner. This recipe does make a lot of beans but you can easily cut the recipe in half or you can use the leftovers in burritos, soups, etc.
Typically my family uses pinto beans in this recipe but we were recently given a large bag of Anasazi beans so that's what you see in the picture. This recipe also works well with white beans or great northern beans if you prefer a slightly smaller bean. We ALWAYS serve these beans with our family favorite, Yogurt Cornbread. Be sure to add the salt after the cooking is finished otherwise the salt can keep the beans from softening properly.

Recipe from Elsie, my husband's grandma.

Spicy-Sweet Ribs and Beans

Serves: 8

2 (16 oz.) cans pinto beans, drained
3-4 lbs. country-style pork ribs, fat trimmed
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 medium onion, chopped
1 (10.5 oz.) jar red jalapeno jelly
1 (18 oz.) bottle hickory-flavored barbecue sauce

Place beans in the bottom of crock pot. Sprinkle ribs with garlic powder, salt and pepper. Place ribs on broiler pan. Broil 5 1/2 inches from heat for 18-20 minutes or until browned, turning once. Add ribs to crock pot and sprinkle with onion. Combine jelly and barbecue sauce in a small saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cook on high for 5-6 hours or on low for 9-10 hours.

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Tips: These ribs had a great flavor and were not too spicy so don't let the jalapeno jelly scary you away. I found the jelly in the jams & jelly section at the grocery store on the very top shelf. The meat should fall off the bone when it's ready so a slotted spoon is probably the best to remove both the meat and beans. You can also use one large can of pinto beans in place of the two smaller cans.

Recipe adapted from Southern Living: Slow-Cooker Cookbook

Bean 'n Rice Burritos

Serves: 4-6

1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes, drained
2 t. garlic powder
1 t. cumin
2 c. cooked rice
1 c. Mexican blend cheese, shredded
Flour tortillas
Sour cream
Salsa

In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3-1/2 cupful into the center of the tortilla. Top with cheese, sour cream and salsa. Fold sides and ends over filling and roll up.

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Tips: This was a nice, easy meatless dinner and the clean up was easy too. For a little extra flavor, try using the pre-seasoned diced tomatoes. (I can't remember exactly what the flavor combo is but you can usually find one that has a Mexican twist.) If your kids have trouble picking up and eating burritos, give them the option to eat the filling out of a bowl. Then butter a tortilla, warm it up and they still get both parts. Use whatever size flour tortillas your family usually keeps on hand or whatever is on sale that week. If you prefer to make burritos in the oven, try Black Bean Burrito Bake. I also shared this recipe at Blessed with Grace's Tempt my Tummy Tuesday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Rice & Bean Pot Pie

Serves: 5-6

1 T. oil
1 c. onion, chopped
2 garlic cloves, minced
1 jalapeno pepper, seeded & finely chopped
2 tomatoes, chopped
1 pkg. (5.6 oz.) Spanish rice mix
1 c. Monterey Jack cheese, shredded
1 can (15 oz.) pinto beans, rinsed & drained
1 can (11 oz.) refrigerated breadsticks
1/2 c. sour cream

Cook rice according to package directions. Meanwhile, heat oil in a medium skillet. Add onion, cook about 5 minutes. Stir in garlic and jalapeno; cook 1 minute, stirring constantly. Stir in tomatoes; cook until thoroughly heated. Remove from heat. Once rice is cooked, add cheese and stir until combined. In a greased 2-quart casserole dish, spread the rice mixture in the bottom and up the sides. Spread beans evenly on top of rice; cover beans with tomato mixture. Bake at 375 degrees for 20 minutes. Meanwhile, unroll breadsticks and separate into 12 strips. Remove casserole from oven and place 10 twisted breadsticks in a single layer over the top. Stretch and twist the 2 remaining breadsticks on top of the first layer in the opposite direction. Bake 20 minutes longer or until breadsticks are golden brown. Let stand 5 minutes before serving. Serve with sour cream.


Tips: This was a fun twist (pun intended) on a traditional pot pie. For the rice mix, I used Knorr Fiesta Sides Spanish Rice. If your family enjoys beans or you are trying to stretch this meal, you can easily use a second can of beans. I think I will try it this way the next time I make it and add in kidney beans.

Recipe adapted from Pillsbury Pot Pies & Casseroles Magazine

Chili Mac Skillet

Serves: 6-8

1 lb. ground beef
1/2 medium onion, chopped
1/2 medium green pepper, chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 pkg. (10 oz.) frozen corn
2 T. chili powder
1/2 t. salt
1/2 t. cumin
1 1/4 c. uncooked macaroni
1/2 c. pepper Jack cheese, shredded

In a large skillet, cook beef, onion, pepper and garlic until meat is no longer pink; drain. Stir in tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook macaroni according to package directions. Drain macaroni and add to skillet. Stir until mixed together. Garnish with cheese.

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Tips: This was a wonderful chili mac dinner and my whole family loved it! My 3-year old didn't even stop to pick out the onions or peppers. (She must have been really hungry.) Everyone had seconds and leftovers for lunch the next day. Check out Kitchen Stewardship for more One Skillet Recipes that are kid & husband-approved.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Cheesy Chili Soup

Serves: 4

1 can (28 oz.) diced tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) beef broth
1 celery stalk, chopped
2 carrots, chopped
1/2 onion, chopped
2 t. chili powder
1 c. shredded Mexican style cheese

Bring all ingredients except cheese to a boil in a medium saucepan. Simmer on low for 25 minutes or until vegetables are tender. Stir in 1/3 cup cheese. Serve into bowls; top with remaining cheese.

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Tips: This was a delicious, meatless soup that was quick to put together. If you prefer it to be completely vegetarian, I'm sure it would be just as tasty with vegetable broth in place of the beef broth. I also crumbled whole wheat Ritz crackers into the soup when I served it to make it a bit thicker. I also shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Kraft Food & Family (Fall'09)

Beef and Bean Macaroni

Serves: 6-8

1 lb. ground beef
1 c. elbow macaroni, uncooked
2 c. (8 oz.) cheddar cheese, shredded
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14.5 oz.) stewed tomatoes, chopped
1 medium green pepper, diced
1 medium onion, finely chopped
1/4 t. garlic powder
1/8 t. pepper
Crushed red pepper flakes to taste
2 T. grated Parmesan cheese

Cook macaroni according to package directions; drain. Meanwhile in a skillet over medium heat, cook the beef until no longer pink; drain. In a bowl, combine macaroni, 1 1/2 cups cheddar cheese, beans, tomatoes, green pepper and onion. Stir in beef, garlic powder, pepper flakes and pepper. Pour mixture into a greased 13 x 9 baking dish. Sprinkle with Parmesan cheese and remaining cheddar cheese. Cover and bake at 375 degrees for 30 minutes or until heated through.

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Tips: My whole family enjoyed this filling macaroni casserole. If you don't use red pepper flakes much consider picking up an extra packet the next time you order a pizza. (I am not encouraging you to take handfuls of red pepper packets from your local pizzeria, just one extra if you don't use red pepper flakes very often.) I think I used about 1/2 teaspoon for my family's casserole. We like things with a little kick but not so much that my 3-year old declares the meal "too picey" and refuses to eat it. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap & It's a Blog Party's Delicious Dishes.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

Beef 'n Black Bean Soup

Serves: 8

1 lb. ground beef
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 T. sugar
1 1/2 t. basil
1/2 t. salt
1/2 t. oregano
1/2 t. cumin
1/2 t. chili powder
2 cans (15 oz.) black beans, rinsed and drained
3/4 c. long-grain white rice

In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to the crock pot. Add remaining ingredients except rice. Cover and cook on high for 1 hour. Reduce heat to low; cook for 4-5 hours or until vegetables are tender. Cook rice according to package directions. Add rice to crock pot and cook 1 hour longer.

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Tips: This beef and bean soup was filling and tasty. I know you might not think soup in the summer but a crock pot meal keeps your oven off. Also, we like to make soups or stews early in the week and take the leftovers camping with us over the weekend. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes

Rice 'n Black Bean Bake

Serves: 6

1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (8 oz.) tomato sauce
1 jar (8 oz.) picante sauce or salsa
2 c. cooked rice
1 c. (8 oz.) sour cream
2 c. (8 oz.) shredded cheddar cheese, divided
Tortilla chips

In a large bowl, combine the beans, diced tomatoes, tomato sauce and picante sauce. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.

Tips: This is a very tasty, meatless meal that was easy to put together and uses inexpensive ingredients. If you have your favorite picante sauce or salsa already in the fridge try using that instead of buying a new jar since you only need 1 cup of salsa. You can also use reduced fat sour cream and/or cheese to make this recipe a little healthier. You can serve the bean bake over the tortilla chips like nachos or crumble the chips and sprinkle them on the top. My family enjoys this as a main dish but it would also work well as a side dish or appetizer for a party or potluck. I also shared this recipe at Life as MOM's Ultimate Recipe Swap, Our Krazy Kitchen & Breastfeeding Moms Unite's Vegetarian Foodie Friday.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Black Bean Burrito Bake

Serves: 4 (1 burrito each)

1/2 can (4 oz.) chopped green chilies
1/2 c. sour cream
1 can (15 oz.) black beans, rinsed and drained
1 c. frozen corn, thawed
4 flour tortillas
3/4 c. salsa
1/2 c. (2 oz.) shredded Cheddar cheese

In a medium bowl, combine the 1/2 can of green chilies and sour cream. Let stand for 10 minutes. Place 1/2 the can of beans in a food processor or blender; process until finely pureed. Add pureed beans, remaining beans and corn to sour cream mixture. Spoon 1/2 cup of bean mixture down center of each tortilla. Roll up tortillas, with ends tucked in; place seam side down in a greased 9-inch square baking dish. Pour salsa over tortillas; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes or until heated through.

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Tips: My whole family enjoyed this burrito bake and it was easy to put together. To cut down on the fat, use part reduced-fat sour cream and part fat free plain yogurt. I did this since my husband is trying to lose weight and it tasted great. I used 8-inch tortillas so they fit fine in a square pan. If you prefer to use burrito size tortillas, use a 11 x 7 or 13 x 9 pan instead. Make a Mexican rice mix as a side dish and add a salad to complete your meal. I shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Cooking Light Complete Cookbook

Easy Chili

Serves: 6-8

1 lb. ground beef or turkey
1 medium onion, chopped
2/3 c. green pepper, chopped
1 1/2 c. water
1 can (8 oz.) tomato sauce
1 can (15 oz.) pinto beans, rinsed & drained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) chili beans, undrained
1 envelope chili seasoning mix
1/4 t. garlic salt
1/2 t. chili powder
Shredded cheddar cheese
Sour cream

In a skillet, brown meat in skillet until cooked; drain. Puree chili beans with liquid in can. Add all ingredients to crock pot excluding cheese and sour cream. Stir until mixed well. Cook on low for 6-8 hours. Top with cheese and sour cream.


Tips: This is my chili recipe that I modified from a few other recipes I found. It is one of our family favorites. The flavor is a medium spiciness. If your family doesn't like spicy, try using a mild chili seasoning mix and cut out the chili powder. If you like it hot, use a hot chili seasoning mix and add a sprinkle of cayenne pepper. Try this with Easy Corn Bread or Yogurt Cornbread. I also shared this recipe at Our Krazy Kitchen & Somewhat Simple's Strut Your Stuff Thursday.

Recipe from Stacy.

Chili Casserole

Serves: 4-5

1 can (15 oz.) chili
1 can (15 oz.) chili beans, drained
1 can (4 oz.) chopped green chilies
1 can (2.25 oz.) sliced black olives, drained
1 1/2 c. (6 oz.) cheddar cheese, shredded
1 1/2 c. tortilla chips, crushed

In a bowl, combine all ingredients. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

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Tips: This easy chili casserole is very tasty and even my 2-year old gobbles it up. To keep this dish a bit healthier, use turkey or vegetarian low-fat chili. I also shared this recipe at Designs by Gollum's Foodie Friday.

Recipe adapted from Taste of Home's 2002 Quick Cooking Annual Recipes

White Chili

Serves: 6

1 1/2 c. chopped onions
2 garlic cloves, minced
1 T. oil
2 boneless, skinless chicken breasts, cubed
2 cans (15 oz.) white kidney beans, rinsed and drained
1 can (15 oz.) great northern beans, rinsed and drained
2 cups chicken broth
1 can (4 oz.) chopped green chilies
2 t. cumin
1/2 T. oregano
1/4 t. salt
1/8 t. cayenne pepper
Shredded Monterey Jack cheese

Cook chicken, onions and garlic in oil until tender. Transfer to a crock pot. Puree one can of kidney beans in a food processor or blender until smooth. Add bean puree and remaining ingredients, excluding cheese to the crock pot; stir well. Cover and cook on low for 6-7 hours. Top with cheese.

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Tips: This new take on chili had great flavor and wasn't too spicy. When pureeing the beans, you will probably need to add a few tablespoons of water. Make Easy Corn Bread at dinner time since you let the crock pot do the work during the day. I also shared this recipe on Kitchen Stewardship's Carnival of Super Foods.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Black Bean Quesadillas

Serves: 5

2 cans (15 oz. each) black beans, rinsed & drained
1 c. salsa
10 flour tortillas (8-inch size)
2 c. (8 oz.) shredded Colby-Jack cheese

In a bowl, mash the beans; add salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with remaining tortillas. Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and salsa.

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Tips: This is a great, filling meal if you sometime prefer a meatless option. Any cheese that goes with Mexican food will go great with these quesadillas including cheddar, Monterey Jack, Pepper Jack or any Mexican blend pre-grated cheese. Ten-inch tortillas can also be used if that's what you have on hand but your beans will be spread a little thin. I find the easiest way to cut these it with a pizza cutter. I also shared this recipe at Tidy Mom's I'm Lovin' It Fridays.

Recipe from Taste of Home's 2002 Quick Cooking Annual Recipes