Crockpot Refried Beans

This recipe came from Real Mom kitchen. Just about anything, well most things that you can do in a crock pot I am willing to give it a try!! The thought of getting dinner done in the morning when I am much more motivated is soooo nice!

Last night I made fajitas and decided to try these beans. There is another recipe on this site for refried beans, but this one was simpler so I decided to give it a whirl!

They were really good and sooo easy and definitely better than out of a can!

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Crockpot Refried Beans

(www.realmomkitchen.com)

• 3 cups of dry pinto beans (rinsed)
• 1 onion, diced
• 9 cups of water
• 5 tsp salt
• 1 3/4 tsp pepper
• 2 tbsp minced garlic
• 1/8 tsp cumin

Put all ingredients in a crockpot and cook on high for about 8 hours.

After they are done, drain all the liquid out and SAVE THE LIQUID!

Mash beans with a potato masher. Add liquid, a bit at a time to desired consistency. Remember to make them a little runny because they thicken over time! (makes about 6 cups)

Blender Bean Dip

I made this dip last night for a Relief Society Activity. It turned out really good and is quite healthy for you! I didn't add the cilantro (because my husband can't stand it) and I didn't have cumin. So it was really simple, healthy and a great snack!

Blender Bean Dip

(from winhealth partners health link)

1. 15.5 oz can of beans (red kidney, navy or black beans)--I used black beans
2. 1 14.5 oz can of diced tomatoes, with chilies and spices added
3. 1 tbsp cumin
4. 1 tbsp chili powder
5. 1/2 cup fresh cilantro

Drain and rinse beans and put into blender. Drain tomatoes and add to blender. Add cumin, chili powder, and cilantro (I didn't have cumin and Todd hates cilantro so I didn't add these). Blend to desired consistancy. Refrigerate until ready to serve. I topped the dip with some grated cheese too!

Serve with corn chips, tortillas, etc. Makes about 2 cups of dip.

Slow Cooker Southwest Chicken Stacks

I wanted something quick and easy tonight, and I found a great recipe! I even loved it because I used food storage to make it! The corn was from the garden that I froze, and the salsa was also made from my garden!

I found this crock pot recipe on www.mykitchencafe.blogspot.com. She has some great recipes! The kids gave it a thumbs up and it can be eaten any way your family likes it! The recipe recommends to put this on top of chips, my boys had it in a tortilla!

Eat it any way you want and super simple because you make it in the morning!

Slow Cooker Southwest Chicken Stacks

• 2 cups frozen corn
• 1 can black beans, rinsed and drained
• 2 large frozen chicken breasts (I would add more than that)
• 1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks (I just shredded it in the crock pot). Return to slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.

Mom's Chili

It is feeling "chilly" outside and doesn't that just make you feel like eating "CHILI"!

This is my mom's recipe and it turns out great everytime! I think you could adapt it to go in your crock pot too!!

Mom's Chili

5 cans (15 oz) kidney beans

(other option is to use 1 lb dried kidney beans and soak in 6 cups water overnight)

2 onions chopped (I had large onions and only used 1)

1 clove garlic (I added 2 cloves)

2 lbs ground beef

3 tsp salt

1/4 tsp pepper

1-3 tsp chili powder

1/4 tsp crushed red pepper

1 tsp paprika

4 cups tomato juice

(I added a can (14.5 oz) of crushed tomatoes or could use diced also)

Cook the ground beef and drain. Add all ingriendients to a stock pot and you may need some water depending on how thick you like it. Simmer together for at least one hour on low. (Or put everything in your crock pot and turn on low for a few hours!)

Taco Stack

Here is a very kid friendly meal that even gets them eating some beans! I was given this recipe a while back through a recipe exchange and finally tried it!

It was a success at our house!

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Taco Stack

1 lb ground beef

1 (1.5 oz) pkg. taco seasoning

3/4 cup water

1/2 cup corn

1/2 cup canned black beans, drained

1 bag tortilla chips, or 4-6 flour tortillas

lettuce

tomatoes

grated cheese

green onions

sour cream

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In a large skillet, brown and crumble ground beef; drain off fat. Stir in taco seasoning and water. Bring to a boil and reduce heat and simmer 15 minutes; stirring occasionally. Add corn and beans; cook until warmed through. Place in serving dish. Layer this with your chips and lettuce, tomatoes, cheese, onions, sour cream etc.! Enjoy!

Makes 4-6 servings!

Italian Lentil Soup

I have been really interested in trying new BEAN recipes, in order to find ones I like since they are great for the food storage! I found this recipe on a craft blog I look at called A feathered Nest and decided to give it a try!
It turned out really good and even my kids ate it up!!

Italian Lentil Soup

1/2 cup olive oil

2 carrots, peeled, diced

2 stalks celery, diced

1 large onion, diced

4 cloves garlic, minced

2 tbsp dried Italian Seasoning (or 1 tsp each of thyme, oregano, & basil)

1 bag dried, green lentils

16 cups broth (or bullion cubes & water)

2 tsp salt (I prefer less)

1/2 tsp black pepper

cooked pasta or 1/2 cup uncooked brown rice

grated Romano cheese for sprinkling on top (I used parmesan cheese)

Half and Half (optional)

~In a large stockpot, heat olive oil and saute carrots, celery, and onion. Cook 3-5 minutes until soft. Add garlic, seasoning, and lentils. Stir; cook 30 seconds. Add broth, salt and pepper. If using brown rice, add it now.

~(Keep in mind that the rice will absorb liquid. If you like a runnier soup, cook rice separately or add more broth) I found there was plenty of broth with normal amounts!

~Simmer uncovered for 30 minutes on low heat until lentils are tender. If using pasta, add cooked pasta (like macaroni or small shells) separately. If you're planning on freezing some in containers or freezer bags, do not add pasta to the whole soup. Set aside the soup you plan on freezing and then add your pasta.

~Top your soup with some fresh grated cheese. To make it a little more delish, add the half and half here and enjoy!!

Calico Beans

My grandmother brought this recipe home once when I was a kid! I am sure there are versions of it everywhere! By far this is a great way to eat beans! I saw on a cooking show once that everything is better with bacon! Well this has bacon and sugar and ketchup, what could be better and you are eating BEANS!!

Calico Beans

1 lb hamburger
1 medium onion
1/2 lb bacon
1/2 cup ketchup
1 can each of kidney beans, lima beans, pork and beans, garbanzo beans
(I use the cans closest to 20 oz cans)
2 cloves minced garlic
1 tsp salt
3/4 cup brown sugar
1 tsp vinegar

Brown hamburger and onions together. Cook bacon until crisp. Combine all other ingredients together, rinsing the kidney, lima, and garbanzo beans first. Add your bacon and hamburger. Bake 350 degrees for 40 minutes.

Creamy Southwestern Sidedish

My mom got this recipe from a friend. It is super easy without sacrificing any flavor.

2 cans Southwestern Style Corn
2 cups Cheddar Cheese
1 cup Mayo
1 cup Chopped Green Pepper
1 can Black Beans
1 Bag Chili Cheese Chips, crushed

Mix all ingredients, but don't put chips in until right before serving (they will get soggy). If you have the time, the flavor is better if you refrigerate the dish (minus chips) for an hour or so before serving. You can definitely play with this recipe a bit by adding some fresh tomatoes, onions, olives, etc. if desired. Alternate idea: I wanted to revive this on day 3, so, using a skillet, I cooked some of this on a flour tortilla with cheese---it was just as good as day one!

Black Bean and Corn Salad

Rachel found this recipe first from www.sisterscafe.blogspot.com!

I tried it and really liked it and so I made it except left out the cilantro and added yellow peppers too!!

Black bean and Corn Salad

1/3 cup lime juice
1/2 cup olive oil
1 clove garlic, minced
1 tsp salt
1/8 tsp cayenne pepper
~~combine above ingredients and shake together until well mixed
2-3 cups black beans or 2 (15 oz) cans rinsed and drained
1 1/2 cups frozen sweet corn, thawed
1 avocado, diced (I put in more because we really like the avocado)
1 small red pepper, diced
2 medium tomatoes, diced
6 green onions, finely chopped
1 jalapeno, seeded and chopped
1/2 cup cilantro
~~put together above ingredients. Pour lime dressing over and stir well to coat. Salad can be made ahead of time, but add avocado just before serving!
Makes 4-5 servings for main course, and 8-10 servings side dish!
(we ate ours with chips and inside fajitas or burritos!)

White Bean Soup
Sorry I didn't get a picture. I thought of it too late, and it was gone. It's such an easy, fast soup and yummy!

2 Tbsp. olive oil
medium onion, chopped
1 garlic clove, minced
*saute the above ingredients till soft, lightly browned

Add the following ingredients and allow to simmer till warm:
3 chicken breast, cooked and shredded
1 9 ounce pkg. of frozen corn
2 cans of white beans, drained
7 ounce can of green chilies, diced
1/2 tsp. cumin
1/2 tsp. corranider
1/2 tsp. oregano
1/4 tsp. cayenne pepper ( I usually omit this, so it's not too hot for my girls)
3 cups chicken broth
3 Tbsp. lime juice

Serve with chips, salsa, shredded cheese and sour cream, if you want.

Serves about 6 -8.

Refried Beans

We had these at our mini enrichment class and loved them!! Jennifer Jones made the beans and they were so yummy!! You got to try them!!

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3 cups pinto beans (washed)

10 cups water

1 med. onion

1 pkg. taco seasoning

2 tsp salt

3 cups grated cheddar cheese

1/2 cup butter or margarine

1 1/3 cup salsa

1 can chopped green chilies

1 small can chopped black olives

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Put beans, water, and onion in crockpot for 6 hours. Blend 1/2 to 3/4 of the beans in blender (after the 6 hours). Stir in the remaining whole beans for texture. Stir in all other ingredients except olives and 1 cup cheese. Put beans back in crockpot and warm. Top with cheese and olives.

Taco Soup

This is a yummy tried and true recipe for those cold fall and winter days.

Brown 2 pounds ground beef with 1 chopped onion.

Add: 2 large cans tomatoes

22 oz Salsa

1 pkg Taco seasoning

2 cans green beans

2 cans kidney beans

2 cans garbonzo beans

Simmer for 1 hour. Just before serving add 1 can Mexicorn

Serve with tortilla chips, shredded cheese and sour cream.

Enjoy!