Recipes from Buckets and Beans 101

A big thanks to Marcy and all those who helped with the buckets and beans night.  As you can see, there was lots of useful information, which I will split up into two posts.   Don't forget to see the tips and websites in the post below!

Refried Pinto Beans (From scratch)

 Ingredients

·         1 small onion, peeled and halved

·         3 cups dry pinto beans, rinsed

·         1/2 fresh jalapeno pepper, seeded and chopped

·         2 tablespoons minced garlic

·         2 tsp salt

·         1 3/4 teaspoons fresh ground black pepper

·         1/8 teaspoon ground cumin, optional

·         9 cups water

Directions

1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher or hand mixer, adding the reserved water as needed to attain desired consistency.

Marcy’s Easy Refried Beans (From the can)

In a food processor or using a stick blender, put in ingredients, blend, and then warm through and then use on taco salad, burritos or tostadas.

·         1 (15 oz) cans pinto beans

·         ¼ - ½ tsp cumin

·         ¼  tsp garlic salt

·         1-2 T salsa

·         2 Tbls. water

Pinto Beans (meatless)

 Ingredients

·         1 pound dry pinto beans

·         1 (29 ounce) can reduced sodium chicken broth

·         1 large onion, chopped

·         2 cloves garlic, minced

·         1/2 cup green salsa or enchilada sauce

·         1 Tbp cumin

·         1/2 teaspoon ground black pepper

·         water, if needed

Directions

1.     Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.

White Bean Chicken Chili

Prep Time: 10 Minutes;  Cook Time: 20 Minutes;  Total Time: 30 Minutes

Ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
1 (4 ounce) can chopped green chilies, drained
2 tablespoons all-purpose flour
1 ½ teaspoons ground cumin

¼ tsp garlic powder

½ tsp chili powder
2 (16 ounce) cans Great Northern Beans or navy beans
2 (14.5 ounce) can chicken broth
1 1/2 cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream  & salsa (optional)

Directions

1.     In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

2.     Garnish with cheese, sour cream and salsa, if desired.

Bean and Bacon Soup

Ingredients:

1 lb. dry navy beans, sorted and rinsed
6 cups water
2 cloves garlic, crushed
2 teaspoons salt
1/4 teaspoon ground black pepper
1 bay leaf 

 4 strips bacon 

2 onions, chopped
2 carrots, peeled and chopped
1 (8-ounce) can tomato sauce
1 teaspoon crushed dried parsley

Directions:

1. Place beans in a large pot, cover with water and soak overnight; drain and rinse.
2. Add water, garlic, salt, pepper and bay leaf. Cover and simmer for 1½ hours.
3. Meanwhile, cook bacon until crisp; remove from pan and drain on paper towel. Set aside.
4. Add onions to pan drippings; sauté until tender. Add to beans with carrots. Cover & simmer for 1 hour.
5. Add tomato sauce and parsley. Cover and simmer an additional 30 minutes. Remove the bay leaf before serving with reserved bacon crumbled on top.   Makes 8 servings.

Catherine's Spicy Chicken & Black Bean Soup

Prep Time: 15 Minutes; Cook Time: 30 Minutes; Total Time: 45 Minutes

Ingredients

2 quarts water
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes (blended up)
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained (or black beans)
1 (8 ounce) container sour cream

Directions

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth.  Simmer 30 minutes.

 

Black Bean & Corn Egg Rolls Recipe

Ingredients:

2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

1 cup (4 ounces) shredded Mexican cheese blend

1 can (4 ounces) chopped green chilies, drained

4 green onions, chopped

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon pepper

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry or fresh, chopped  (optional)

Chunk chicken, optional

20 egg roll wrappers, or 12 crepes or tortillas

Dress ingredients: ½ C Salsa, ½ C. sour cream, & 1/3 C. ranch salad dressing, optional

Directions

Combine the first 9 ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper, crepe or flour tortilla. Roll up.

Can make sauce by mixing ½ C. ranch, ½ C. sour cream, 1/3 C salsa.  Can put some inside and some on top or both.

Cook in baking dish coated with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned.

Easy Hummus

Ingredients

·         1 (15 ounce) can garbanzo beans, drained, liquid reserved

·         2 ounces fresh jalapeno pepper, sliced  (try ½ first)

·         1/2 teaspoon ground cumin  (increase cumin to taste)

·         2 tablespoons lemon juice  (or try lime)

·         3 cloves garlic, minced (try 2 first)

 Directions

1.    In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 Tbs of the reserved bean liquid. Blend until smooth.  Can add a little olive oil to smooth & thin it out. 

2.     Serve with tortillas chips or baby carrots, cukes, and green peppers.