I've decided that nothing beats homemade refried beans

Refried Beans

source: Cookshelf Mexican by Marlena Spieler
Ingredients

• 1 lb. dried pinto beans
• sprig of fresh mint
• sprig of fresh thyme
• sprig of fresh leaf parsley
• 3-4 onions, chopped
• 3-4 garlic cloves
• 4 1/2 oz. bacon (optional)
• 1/2 c vegetable oil
• 1 1/2 tsp. ground cumin
• 1/2 tsp chili powder
• salt, to taste
• 9 oz. cheddar cheese, grated

Directions

1. Pick through the beans and remove any bits of grit or stone. Cover the beans with cold water and leave to soak overnight. If you want to cut down on soaking time, bring the beans to a boil, cook for 5 minutes, then remove from the heat and leave to stand covered for 2 hours.
2. Drain the beans, place in a pan and cover with fresh water and the mint, thyme, and parsley. Bring to a boil, then reduce the heat to very low and cook gently, covered, for about 2 hours until the beans are tender. The best way to check that they are done is to sample a bean or two every so often, after 1 1/2 hours cooking time.
3. Add one onion and continue to cook until the onion and beans are very tender.
4. Place two-thirds of the beans, with their cooking liquid, in a food processor and process to a puree. Stir in the remaining whole beans. Or use an immersion blender-leaving some whole beans if desired. Set aside.
5. Heat the oil or remaining grease from cooked bacon in a large skillet. Add remaining onions and garlic and cook until very soft. Sprinkle with cumin, chili powder, and salt to taste.
6. Ladle in a cupful of the bean mixture, and cook, stirring, until the beans reduce down to a thick mixture; the beans will darken slightly as they cook.
7. Continue adding the bean mixture, a ladleful at a time, stirring and reducing down the liquid before adding the next ladleful. You should end up with a thick, chunky puree.
8. Sprinkle cheese on the beans and cover tightly until the heat in the pan melts the cheese. Mix in the cheese and add the bacon if desired. Add salt if needed. 

There are ways to make your favorite foods healthy!

As we've tried to be healthy we've experimented with many many low-no sugar foods. This recipe looked and smelled absolutely bizarre as we made it. However, when we ate it we were pleasantly surprised to find that it was absolutely delicious. This is a great recipe! If you're trying to be healthy, check it out! :)
Sugar-Free Baked Beans and Pork

source: motherrimmy.com

Ingredients

• 2 T extra virgin olive oil
• 1 ½ c onion, chopped
• ⅔ c celery, chopped
• 2 cloves garlic, minced
• 15 oz petite diced tomatoes
• 1 c water
• ¼ c maple syrup
• ¼ c cider vinegar
• 2 T spicy brown mustard
• ½ T Worcestershire sauce
• 1 dash hot pepper sauce
• 4 ½ c dried navy beans, cooked and drained

Instructions

1. Preheat the oven to 300 degrees.
2. In a large skillet heat oil over medium heat and add onions and celery. Cook for 8 minutes until translucent, then add garlic.
3. Stir in tomatoes, water, maple syrup, vinegar, mustard, pepper sauce, and then salt and pepper to taste.
4. Cover and cook for 20 minutes.
5. Stir in beans and pour into a large baking dish.
6. Bake for one hour. Add water if needed.

So EASY but SO DELICIOUS

Crock Pot Cream Cheese Chicken Chile

Source: Rita's Recipes

Ingredients:

• 2 chicken breasts, still frozen
• 1 can Rotel tomatoes
• 1 can corn kernels, do not drain
• 1 can black beans, drained and rinsed
• 1 pkg. Ranch dressing mix
• 1 T cumin
• 1 t chili powder
• 1 t onion powder
• 1 8-oz pkg. cream cheese

Directions:

1. Put the chicken in the crock pot.
2. Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chili powders. Stir to combine then top with the cream cheese.
3. Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
4. Shred the chicken into large pieces and serve over rice.
5. Can also serve in tortillas or taco shells or as a dip.

Quick and Delicious. AWESOME.

White Bean and Chile Quesadillas

source: Lisa Hawks
Ingredients:

• 1 can Great Northern beans, rinsed and drained
• 1/2 tsp cumin
• 1 T chopped green chiles
• 1 tomato, chopped
• cheddar cheese, grated
• green onions, sliced
• fresh cilantro
• flour tortillas
• sour cream
• salsa

Directions:

1. Mix first 3 ingredients in a bowl and set aside. Prepare veggies.
2. Divide mixture among seven flour tortillas. Mash with a fork to within 1/2 inch of the edges.
3. Sprinkle with the next 4 ingredients. Top with a second tortilla.
4. Heat a skillet over medium heat. Spray with non-stick cooking spray and brown tortillas on each side. Cover the pan while cooking.
5. Serve with sour cream and salsa.

Family Favorite

When we were younger we made this for lunch almost every Sunday. People would wander in and eat some, then leave. Or sit down and eat half the dip and make more for everyone else. HAHA. It is super quick and easy AND delish. Oh, and don't mind the name... If you know my family, it won't really surprise you that our favorite snack is called:

FREAK DIP
Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1 can refried beans
• 1 can chili
• grated cheddar cheese
• sour cream
• tortilla chips

Directions:

1. Spread the cream cheese in the bottom of a medium/small glass casserole dish. Spread the refried beans over the cream cheese. Spread the chili over the refried beans. Sprinkle a generous amount of cheese over the chili.
2. Place in the microwave for about 3-5 minutes, depending on your microwave... The point is to get it heated all the way through and have the cheese completely melty-gooey on top.
3. Spread sour cream over the cheese and eat with tortilla chips! Oh SO GOOD.

We have been on a mission to find good taco soup

Partially because it's easy... partially because it's delicious. :) Thanks to those of you who shared your recipes! We will certainly be trying them in the future! This recipe was found on Karen's blog and is usually a slow cooker recipe but we wanted it fast, so we tweaked it a bit and it was still super good!

Taco Soup
Source: Karen Zacharias Gifford
Ingredients:

• 1 onion, chopped
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can tomato sauce
• 2 cans diced tomatoes
• 1 can diced green chiles or 1/2 an Anaheim pepper, diced
• 1 Tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1 tsp black pepper
• 3 chicken breasts, cooked and shredded (or left over chicken)

toppings

• fresh lime juice
• shredded Cheddar cheese or Pepper Jack Cheese
• sour cream
• crushed tortilla chips
• fresh cilantro

Directions:

1. Saute onion in oil approximately 5 minutes, just until translucent. 
2. Add all other ingredients but toppings into pot. Cook for about 30 minutes, or until cooked through.
3. Dish up into bowls, add dash of lime juice and other toppings. Enjoy!

Super Yummy. That's all I've got to say.

Navajo Tacos

Inspiration: Emeril Lagasse
Ingredients:

Russ's Chili

• ground beef
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped 
• 1 stalk of celery, chopped
• 2 garlic cloves, minced
• 1 tomato, chopped
• 1 can tomato sauce
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 T honey
• 1 cube beef bouillon
  
• 1 1/2 T chili powder
• 1 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• salt and pepper to taste
• 1/4 c fresh cilantro, chopped

Fry Bread

• 2 c flour
• 1 T baking powder
• 1/2 tsp salt
• 1 T oil
• 3/4 c warm water
• 1 T powdered milk
• 1 tsp sugar
• 1/4 c vegetable oil

Toppings

• Chili 
• Avacado
• Olives
• Green Onion
• Lettuce
• Fresh Tomato
• Cheddar Cheese
• Sour Cream

Directions:

Chili

1.  Fry ground beef with garlic, onion, celery, and pepper. 
2. Add all other ingredients. Mix together well and let simmer approximately 30 minutes.

Fry Bread

1. In the bowl of a food processor, mix the dry ingredients. Stir in water and 1 tablespoon of oil, and process until smooth. 
2. Turn out onto a lightly floured surface and gently knead until the dough is just elastic and comes together, being careful not to over work. 
3. Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 1 hour.
4. Divide the dough into 12 equal pieces. Flatten each piece and roll into a 7-inch circle, making as thin as possible. Poke a hole in the center with the handle of a wooden spoon or your finger.
5. In a large saute pan or deep fryer, heat the 1/4 c oil to 360 degrees. Slip the rounds 1 at a time into the hot oil and cook for 2 minutes, turning once with a long-handled spoon. 
6. Drain on paper towels and repeat with the remaining dough.

**this fry bread can easily be eaten in many different ways including as a dessert with butter and honey on top.
Navajo Tacos

1. Put fry bread on plate. Layer with chili and any other toppings desired! 

Easy and Delicious. Need I say More?

Sausage Bean Stew

Ingredients:

• 2 T. oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, minced
• 1 can (14.5 oz.) diced tomatoes
• 1 can (14.5 oz.) stewed Italian-style tomatoes
• 1 can (14.5 oz.) Great Northern or Cannellini beans, rinsed
• 1 can (14.5 oz.) kidney beans, rinsed
• 1 can (14.5 oz.) corn
• 1 small can chopped green chiles
• ½ tsp. salt
• 1/8 tsp. pepper
• ½ lb. Kielbasa sausage, cut into small chunks
• Hot cooked rice 
• Hot Sauce
• Grated cheese

Directions:

1. Saute’ onion, carrots, celery and garlic in the oil over med. heat until tender. 
2. Add the rest (except rice and cheese) and heat through over low heat. 
3. Serve over the rice with cheese and hot sauce on top.
4. If it seems too dry, add chicken broth (or water with chicken bouillon).

Quite a Tasty Soup

Black Bean Soup with Cilantro-Lime Cream 

Ingredients:

• 4 slices of bacon, chopped
• ½ cup chopped onion
• ¼ cup chopped celery
• 1 tsp. ground cumin, divided
• ½ tsp. chile powder
• 1 garlic clove, minced
• ¼ tsp. pepper
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (14.5 oz.) can diced tomatoes
• 1 (14 oz.) can chicken broth
• ¼ cup sour cream
• 1 T. minced fresh cilantro
• 1/ tsp. grated lime rind
• 1 T. lime juice

Directions:

1. Cook bacon until crisp. Remove with a slotted spoon, reserving 2 tsp. of drippings in the pan and setting the bacon aside. 
2. Add onion and celery to the pan; cook 5 minutes or until celery is tender. 
3. Stir in ¾ tsp. of the cumin, chile powder, and garlic; cook 1 minute. 
4. Stir in pepper, beans, tomatoes, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. 
5. Place 3/4 of bean mixture in a blender and blend until smooth. Pour into a bowl with the rest of the soup and keep warm until ready to serve. 
6. Combine the sour cream, remaining ¼ tsp. cumin, cilantro, rind, and juice in a small bowl. Drizzle cream over soup and sprinkle each serving with bacon before serving. 

 

Sometimes I just CRAVE a good bowl of Chili...

Wendy's Chili

Ingredients:

• 2 lbs. ground beef
• 1 can (29 oz.) tomato sauce
• 1 can (29 oz.) kidney beans (do not drain)
• 1 can (29 oz.) pinto beans (do not drain)
• 1 cup diced onion
• 1/2 cup diced green chilies
• 1/4 cup diced celery
• 3 medium tomatoes, chopped or 2 cans (14.5 oz.) diced tomatoes
• 2 tsp. cumin powder
• 3 T. chili powder
• 1 1/2 tsp. pepper
• 2 tsp. salt
• 2 cups water 

Directions:

1. Brown the beef over med. heat; drain off the fat. Using a fork, crumble the beef into pea-size pieces. 
2. In a large pot, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. 
3. Cook, stirring every 15 minutes, for 2 to 3 hours. 

**Note: For spicier chili, add 1/2 tsp. more pepper. For much spicier, add 1 tsp. black pepper and 1 T. cayenne pepper. And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers to the pot.
**Leftovers can be frozen for several months.

When you need something quick and Mexican!

Nachos Grande

Ingredients:

•  tortilla chips
• beans (refried, black, pinto...)
• meat (shredded pork, ground beef w/taco seasoning, shredded chicken...)
• onion, chopped
• fresh tomato, chopped
• olives, sliced (green and/or black)
• taco sauce
• cheese, grated (cheddar, pepper jack...)

Directions:

1. Preheat oven to 400 degrees.
2. Layer a cookie tray with tortilla chips. Place toppings on tortilla chips and bake for about 10-15 minutes or until heated through.
3. Put salsa and sour cream on top and serve.

Need Something Hearty?

Brazilian Beans and Rice

Ingredients:

• 1 cup rice
• 1 Tbsp. olive oil
• 2 cups water
• 3 garlic clove, diced
• 1 onion, diced
• 1 Bay leaf
• salt to taste
• dash cayenne pepper (optional)
• 2-4 strips bacon, chopped
• 1/4 c sausage, crumbled/chopped
• 2 cans black beans (or 1 can black, 1 can kidney)

Directions:

1. Cook rice, 1 clove garlic, and 1/4 onion in oil until translucent. Add 2 cups of water and bring to boil. Reduce heat, cover, and cook 15 mins.
2. Put bacon, sausage, 2 cloves garlic, rest of onion, salt, cayenne pepper, and beans in frying pan. Cook on med-high heat until meat is cooked through. Add bay leaf.
3. Simmer 20-30 more minutes.

Onion Tomato Salad

Ingredients:

• 1-2 tomatoes, sliced
• 1/2-1 onion, sliced
• olive oil
• red wine vinegar
• salt

Directions:

1. Slice onion. Cover in salt for 10 minutes.
2. Rinse off onions. Combine tomato and onion slices. Mix with olive oil and red wine vinegar.
3. Serve with beans and rice.

Soup with a kick!

White Chicken Chili

source:  blogchef.net
Ingredients:

• 1 tablespoons vegetable oil
• 1 onion (chopped)
• 3 garlic cloves (crushed)
• 2 (4 ounce) cans mild chopped green chile peppers or 1 can if you don't want it as spicy
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper or 1/4-1/2 tsp. cayenne pepper if you don't want it as spicy
• 2 (14.5 ounce) cans chicken broth
• 3 cups cooked chicken breast (chopped)
• 3 (15 ounce) cans white beans
• 1 cup shredded Monterey jack cheese (or more)

Directions:

1. In a large sauce pan over medium-low heat add oil. Add onions and stir fry until tender. Mix in garlic, green chilies, cumin, oregano and cayenne pepper. Continue to stir fry for about 3 minutes.
2. Mix in chicken broth, chicken and white beans. Simmer for 15 minutes, stirring occasionally.
3. Remove from heat and slowly stir in the shredded cheese until melted. Serve warm.