Pinto Beans aka...(Soup Beans)
Here in Tennessee and probably other southern states we don't call Pinto Beans by their name. We simply call them soup beans. In parts of N.C. they call them brown beans, so it really depends on where you're from as to what you call these tasty beans. I only use a pressure cooker to cook my beans so this recipe is cooking time in the pressure cooker. If you simply cook your beans in a pot you will need to cook them longer.
Ingredients:
1/2 Bag of pinto beans
Salt
Ham Pieces (for seasoning)
Water
Pour your beans slowly out of the bag into the palm of your hand and check for bad beans and rocks. When you find either toss aside and drop the good beans in your pressure cooker. Once you have looked half the bag, add enough cold water to cover the beans and set aside. Cover and let beans soak overnight. The next day pour the water off and add enough cold water to cover by about 11/2 inches above the beans, add several ham pieces and salt for seasoning. After pressure comes up and you have turned the temperature down to medium cook beans approximately 30 min. After removing the lid you feel the liquid is still not thick enough you can continue to cook uncovered. Just remember this will thicken the longer they sit. If you forget the soaking overnight step never fear, there's a quicker way...You can par boil the beans uncovered then drain that liquid off and then pick up directions at: cover beans by about 11/2 inches above beans with cold water..
Note: I always make a skillet of cornbread (see my recipe under side dishes) and slice a onion to go with my soup beans. I also fix fried new potatoes, slaw or some mixed greens as a side dish.
I hope you enjoy this recipe. Soup beans are a great source of protein.
Have a blessed day!
Ingredients:
1/2 Bag of pinto beans
Salt
Ham Pieces (for seasoning)
Water
Pour your beans slowly out of the bag into the palm of your hand and check for bad beans and rocks. When you find either toss aside and drop the good beans in your pressure cooker. Once you have looked half the bag, add enough cold water to cover the beans and set aside. Cover and let beans soak overnight. The next day pour the water off and add enough cold water to cover by about 11/2 inches above the beans, add several ham pieces and salt for seasoning. After pressure comes up and you have turned the temperature down to medium cook beans approximately 30 min. After removing the lid you feel the liquid is still not thick enough you can continue to cook uncovered. Just remember this will thicken the longer they sit. If you forget the soaking overnight step never fear, there's a quicker way...You can par boil the beans uncovered then drain that liquid off and then pick up directions at: cover beans by about 11/2 inches above beans with cold water..
Note: I always make a skillet of cornbread (see my recipe under side dishes) and slice a onion to go with my soup beans. I also fix fried new potatoes, slaw or some mixed greens as a side dish.
I hope you enjoy this recipe. Soup beans are a great source of protein.
Have a blessed day!
Mexican Lasagna
Ingredients:
1 lb. Ground Beef or Ground Turkey (I use ground chuck)
1 Small Onion Chopped
1 Bag of Flour Tortillas (8 count)
1 Can Refried Beans
1 Jar of "Taco Bell" thick an chunky salsa
1 Packet of Taco Seasoning Mix
1 Package (2 cups) Shredded Mexican Cheese
1 Small can of sliced black olives drained (optional)
Preheat oven to 350. In a skillet combine ground beef and onion. Cook until brown. Add the salsa and simmer for 5 min. While this is simmering; In a square baking dish, depending on tortilla size, place one or two tortillas in the bottom of your dish. Spread some of your refried beans on the tortillas . Top with some of the beef mixture, some of the olives and some cheese. Make another layer in the dish exactly the same as the first layer. Make your last layer and top
with Cheese and olives. Cover with tin foil and bake for 30 minutes. Remove tin foil and continue to bake for another 10 min. or until cheese is bubbly.
I usually top my serving with the "Taco Bell" hot sauce, but it isn't necessary. Could also top your serving with sour cream.
1 lb. Ground Beef or Ground Turkey (I use ground chuck)
1 Small Onion Chopped
1 Bag of Flour Tortillas (8 count)
1 Can Refried Beans
1 Jar of "Taco Bell" thick an chunky salsa
1 Packet of Taco Seasoning Mix
1 Package (2 cups) Shredded Mexican Cheese
1 Small can of sliced black olives drained (optional)
Preheat oven to 350. In a skillet combine ground beef and onion. Cook until brown. Add the salsa and simmer for 5 min. While this is simmering; In a square baking dish, depending on tortilla size, place one or two tortillas in the bottom of your dish. Spread some of your refried beans on the tortillas . Top with some of the beef mixture, some of the olives and some cheese. Make another layer in the dish exactly the same as the first layer. Make your last layer and top
with Cheese and olives. Cover with tin foil and bake for 30 minutes. Remove tin foil and continue to bake for another 10 min. or until cheese is bubbly.
I usually top my serving with the "Taco Bell" hot sauce, but it isn't necessary. Could also top your serving with sour cream.
Mom's Chicken Casserole
This is a great dish to take to covered dish functions or just enjoy at home.
Ingredients:
1 pkg. chicken tenders (raw chicken tenders not breaded tenders)
salt, pepper, celery seeds and onion flakes
1/2 cup butter or margarine
1 can cream of chicken soup
1 cup mayonnaise
1 can sliced water chestnuts (optional)
1 small bag Pepperidge Farms stuffing (seasoned)
Step 1:
Cook chicken tenders in water seasoned with salt, pepper, celery seeds and onion flakes to taste. Once cooked, remove chicken from broth to cool and save the broth for later.
Step 2:
Preheat oven to 350. Mix together soup, mayo and chestnuts. Tear chicken into small pieces and add to mixture. In a 9"x13" baking dish, melt the butter and mix 3/4 of the stuffing in and pat down. Pour 1/2-1 cup of the broth over crust. Add chicken mixture on top, then add the remaining stuffing to the top of the chicken mixture. Bake for 30 minutes. Yields approximately 8-10 servings.