Archive for the ‘Beans’ Category

Baked Beans with Burnt Ends

baked-beans-with-burnt-ends
Recipe & picture courtesy of Rachael Ray

Serves 8
Prep Time: 10 min
Cook Time: 20 hr

  • 8 slices bacon, chopped
  • 1 onion, chopped
  • Salt and pepper
  • 1 cup brown sugar
  • 1 cup ketchup
  • 3 tablespoons pickle juice
  • 2 tablespoons dry mustard
  • Two 28-ounce cans pork and beans
  • One 15-ounce can pinto beans, rinsed
  • 2 cups chopped burnt ends from chopped ham
  1.  In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
  2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

**Personal Review: No Review Yet**

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Chicken Salsa Verde Bake

chicken-salsa-verde-bake
Recipe & picture courtesy of Rachael Ray

Serves 6
Prep Time: 25 min
Bake Time: 30 min

  • 2 tablespoons vegetable oil
  • 2 1/4 pounds skinless, boneless chicken breasts
  • Two 16-ounce jars salsa verde
  • One 15-ounce can kidney beans, rinsed and drained
  • 1 onion, finely chopped
  • 1 cup sour cream
  • 3 cups crushed tortilla chips
  • One 8-ounce bag shredded Mexican-style cheese
  1. Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
  2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

*Personal Review: No Review Yet**

Beef and Beer Chili

beef-and-beer-chili1
Recipe & picture courtesy of My Recipes

Serves 4

  • 1 1/2 cups chopped red onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 small)
  • 8 ounces extralean ground beef
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 (19-ounce) can red kidney beans, drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14-ounce) can low-sodium beef broth
  • 1 (12-ounce) bottle beer (such as Budweiser)
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon fresh lime juice
  1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
  2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
  3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Tex-Mex Lasagna

mex-lasagna-ck-642373-l
Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (such as Barilla or Vigo)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions
  1. Preheat oven to 450°.
  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

Taco Soup

taco-soup
Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 25 min
Makes: 12 servings, 1 cup each

  • 1 lb. extra lean ground beef
  • 1 onion, chopped
  • 3 cans (15.5 oz. each) mild chili beans, undrained
  • 1 can (14.5 oz.) whole tomatoes, undrained
  • 1 can (14.25 oz.) corn, undrained
  • 1 can (8 oz.) tomato sauce
  • 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
  • 1-1/2 cups water
  • 1-1/2 cups KRAFT 2% Milk Shredded Cheddar Cheese
  1. Brown meat with onions in large saucepan; drain.
  2. Add all remaining ingredients except cheese; stir, breaking up tomatoes. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.
  3. Serve topped with the cheese.

**Personal Review: No Review Yet**

Slow Cooker Baked Beans


Recipe & picture courtesy of Kraft Foods

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 10 servings, 1/2 cup each

  • 3 cans (15 oz. each) pinto beans, drained, rinsed
  • 1 cup KRAFT Original Barbecue Sauce
  • 1 small onion, chopped
  • 1/4 cup firmly packed light brown sugar
  • 2 slices OSCAR MAYER Bacon, chopped
  1. Place all ingredients in slow cooker; mix well. Cover with lid.
  2. Cook on LOW for 4 to 6 hours (or on HIGH for 3 hours).

**Personal Review: No Review Yet**

Venison Chili

Recipe source unknown

Serves 6

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 3 lb venison burger
  • 1 qt tomatoes
  • 1 3/4 cup beef broth
  • 6 oz tomato paste
  • salt
  • 4 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 2 cans Mexican chili beans
  1. Heat oil. Cook onions, celery, and garlic over medium heat until vegetables are soft. Add burger, breaking meat up with a fork; cook until meat is done throughout.
  2. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, cayenne pepper, oregano, allspice. Cook over low heat for 1 hour.
  3. Add beans, heat through.

**Personal Review: No Review Yet**