Layered Mexican Dip

1 can refried Beans  (hot and spicy)
3 avocados  (blend with a little lemon juice until creamy)

Combine:
2 c. sour cream
1/2 c. mayonnaise
1 packet of taco seasoning

green onions
diced tomatoes
olives
shredded cheddar cheese

Layer in the order given in a 9 x 13 pan.  Serve with chips.

Southwestern Three-Bean and Barley Soup

1 T. olive oil
1 large diced onion
1 stalk diced celery
1 diced large carrot
1 medium zucchini
9 cups water
4 cups vegetable broth
1/2 cup pearl barley
1/3 cup dried black beans
1/3 cup dried great northern beans
1/3 cup dried kidney beans
1 T. chili powder
1 t. ground cumin
1/2 t. dried oregano
3/4 t. salt

Heat oil in large pan, then add onion, celery and carrot and cook until softened.  Add water, broth, barley, beans, zucchini, chili powder, cumin and oregano.  Bring to a boil and then simmer until the beans are tender....about 2 - 2  1/2 hours.  Add more water, 1/2 cup at a time if necessary.  Salt to taste.

Cajun-spiced Dirty Rice

1 t. olive oil
1 minced onion
1 minced celeryrib
1 minced green pepper
4 cloves minced garlic
8 oz. finely chopped mushrooms
2 t. Cajun spice blend
1 c. quick-cooking brown rice
1  15 oz. can red bean, rinsed and drained
2 c. vegetable broth
salt and pepper to taste

Preheat oven to 375ºF.  Lightly oil a 3 quart baking dish and set it aside.  Heat the oil in a skillet over medium heat and then add onion, celery, and green peppers.  Cover and cook about 5 minutes.  Add garlic, mushroom and Cajun spice.  Stir and cook for about 2 minutes.  Put mixture into the 3 quart baking dish, then add the rice, beans, broth, salt and pepper.  Cover and bake in the oven until the rice is tender, about 50 minutes.

Non vegans can add sausage to it, if they want.

Baked Beans

by Nancy

2 cans pork and beans

1 lb. hamburger, ham or bacon

1 can butter beans, drained

1 can kidney beans, drained

1 can other beans...your choice, drained

1 onions, chopped

1 c. catsup

1/4 c. brown sugar

2 T. white vinegar

1 T. Liquid Smoke (optional)

Cook in crock pot 6 hours on low.

Hummus

by Nancy

3 c. cooked chickpeas (or 2   15 oz cans, 1 drained)

3/4-1 c. water or liquid from one of the cans of chickpeas

2-4 peeled garlic cloves

2 T. tahini (or 4 T. sesame seeds)

2-4 T. fresh lemon juice

1/4-1 T. cumin

1/4 t. smoked paprika

1/8 - 1/2 t. chipotle chili powder or cayenne pepper

salt to taste

Place all ingredients except salt in the blender, in order listed, using the smaller amounts.  If the mixture is too thick, add water a little at a time.  Blend until hummus is completely smooth.  Taste the hummus and add additional seasonings and salt to taste.  Store in sealed container in the refrigerator for at least an hour before serving.  Use within a week.

You can add other ingredients to the basic hummus to suit your own tastes, such as:

roasted red peppers

sun-dried tomatoes

chipotle chile peppers

green onions

caramelized onions

roasted garlic

Liquid Smoke

spinach

balsamic vinegar

olives

jalapeño peppers

Use it as a dip for chips or vegetables, or a spread for sandwiches.

West Virginia Beans

by Nancy

2 c. dry pinto beans

1/4 lb. salt pork

1 c. chopped onion

1 clove garlic

2 t. salt

pepper

2  16 oz cans tomatoes

3/4 c. diced green pepper

1 T. sugar

6 drops hot pepper sauce

Soak beans overnight.  Put all ingredients together and then cook until beans are done.  Serve over cornbread.

Cowboy Beans

by Jana

Makes a ton.  Freeze some, or you will be sick of it in a week.  I personally feel the cilantro is obligatory.

3 C. dry pinto beans 

1/2-1 lb. ham bits, or a ham bone

1 minced onion 

4 cloves minced garlic

4 t. Chicken bouillon 

1-2 cans Rotel, undrained 

Toppings: cilantro, cheese, sour cream, green onions

Place beans in slow cooker, cover with water, and soak overnight.  In the morning, add ham, onion, garlic, and bouillon.  Cook on low 6-8 hours or high 3-4 hours, or until beans are done.  Purée Rotel and add.  Season to taste, and serve with toppings.

Spicy Bean Burgers

by Nancy

1/2 cup onion, chopped
2 garlic cloves, minced
olive oil
1/4 cup carrots, peeled and grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans
1-2 tablespoons Dijon mustard
1 tablespoon soy sauce
1-2 tablespoons tomato paste
1 (8 ounce) can sweet corn
3/4 cup rolled oats
salt and fresh ground pepper, to taste
oil, for frying

Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.  Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, tomato paste, sweet corn and the sautéed vegetables.  Mix in the oats. Add salt and pepper, to taste. Moisten your hands and form the burger mixture into 4 or 6 patties.  Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 370 degrees F. for about 15 minutes, flipping over halfway through.

I like to make these ahead of time and freeze them so I can just pull them out of the freezer and cook them for a quick meal.

Portabella and White Bean Cassoulet

by Nancy and Jana

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown. Add tomatoes, mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.

Black Bean Soup

by Nancy

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef  or veggie broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.

 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup. 

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Bean Soup with Kale

by Nancy

1 T. olive oil

8 garlic cloves, minced

1 onion, chopped

4 c. kale, chopped (just the leaves, not the spiny parts)

4 c. chicken or vegetable broth, divided

2  15 oz cans cannellini beans, undrained

2 cans of sliced carrots (or use equivalent fresh)

1  28 oz. can diced tomatoes

2 t. Italian seasonin

salt

pepper

1 c. chopped parsley (optional)

shredded Parmesan cheese (optional)

Heat oil in large pot.   Sauté garlic and onion until soft.  Wash kale and sauté about 15 minutes until wilted and bright green.  Add 3 c. broth, reserving 1 cup.  Add 2 c. beans reserving 1 cup.  Add cooked carrots, tomatoes, herbs, salt and pepper.  Simmer 5 minutes.

In a blender, mix the reserved beans and broth until smooth, then stir into the soup to thicken it.  Simmer 15 more minutes.  Top with chopped parsley and parmesan.

Bean and Bacon Soup

by Bethany

2 cups pinto or navy beans - soaked overnight
1 lb bacon (or bacon sausage), cooked and crumbled
1/2 bag frozen mirapoix mix
1 8-0z. can tomato sauce
2 T. liquid smoke
2 T. chicken bouillon
1 cup dried potato flakes
8 cups water

Combine everything in 6-qt. crockpot and cook on high all day.

Smoky Black Beans

by Bethany

1 pound dry black beans, soaked overnight
4 pieces of bacon, cooked and crumbled
1 onion, chopped
2 T. hickory-flavored liquid smoke
2 T molasses
1/2 cup packed brown sugar
1-2 jalapenos, chopped and seeded
Juice of 1 lime
chopped cilantro (optional - to taste)
Drain the black beans from their soaking water and place in a slow cooker. Fill with enough fresh water to cover them add in all other ingredients except for lime and cilantro. Cook on high all day. Mix in lime juice and cilantro before serving.

La Bandera

by AJ

1 lb. dry red beans

8 c. water

1 large red onion, chopped

3 cloves garlic, minced

1 small green bell pepper, chopped

1/2 c. celery, chopped

1 t. oregano

1/2 T. freshly chopped cilantro

2 T. olive oil

1 cube chicken bouillon

1 t. vinegar

2 t. tomato paste

The day prior to making the dish, soak the beans in sufficient water to cover them and leave them overnight.  In a large pot, bring to a boil 8 cups of water.  Add the soaked beans, cover, and reduce temperature to medium.  Cook until the beans are soft.  It may be necessary to add 1 or 2 cups more of water during this process that can take 1 1/2 to  2 hours  The length of cooking time depends on the quality of the beans used.  Once cooked, set aside and leave in the water.  

In another pot, sauté the onion, green pepper, celery, garlic, oregano and cilantro in the olive oil.  Add the cube of chicken bouillon, vinegar, tomato paste and a cup of water from the cooked beans.  Cook for 5 minutes, stirring occasionally.  Add this mixture to the beans.  Mix well and cook uncovered on medium-low heat for about 20 minutes, or until the liquid has been reduced by half.  Serve over cooked white rice.

~AJ spent 2 years living in the Dominican Republic.  The traditional meal in the DR is, without a doubt, La Bandera.  It consists simply of rice and beans.  AJ translated the directions from "La Cocina Dominicana"