Southwestern pork and beans

2 lb. cheap cut of pork (I used boneless ribs)

3 cans black beans, undrained

2 tsp. Chili powder

2 tsp garlic
1 tsp. onion salt
1 tsp. oregano
1 tsp. paprika
2 tsp. cumin
1 tsp. pepper

Salt to taste

Hot cooked brown rice or tortillas

Combine the seasonings and sprinkle generously over the ribs. Brown the rib in a nonstick pan, add a little bit of oil to your pan if you aren't using no-stick.

Place in the crock pot and cook on high for 2 - 3 hours or until the meat is easy to separate from the fat.  Discard the fat and strain the liquid. Place the meat, liquid, and cans of beans in the crock pot. Replace the lid and cook on high for 2 - 3 hours or until ready for dinner. Serve over cooked rice or strain and eat in tortillas with cheese.

Caribbean Pilaf

2 c. brown Rice

1 c. brown lentils

2 large onions, sliced

1/2 red bell pepper chopped

1/2 green bell pepper, chopped

4 cloves garlic, minced

7 c. beef broth (Or imitation)

1/2 tsp liquid browning

2 tsp. caribbean jerk seasoning*

1 Tbsp. lime juice (or lemon works to)

Chopped fresh cilantro and parsley (Optional)

In a large pot cook rice, lentils, and broth until both are tender, about 45 minutes. Drain any excess liquid and stir in jerk seasoning, liquid smoke, and lime juice.

Meanwhile, in a large skillet, cook onions, without any oil, until starting to brown around the edges, turn heat to low and cover with a lid letting them steam to finish cooking.

When soft add the garlic and peppers and cook for 30 seconds. Add to the seasoned rice and lentil mixture.

Top with fresh herbs

Make it soup by adding more broth and not draining before adding the vegetables.

*Homemade jerk seasoning

1 Tbsp. Dried minced onion
1 1/2 tsp. granulated garlic
2 tsp. thyme
1 tsp. salt
1/4 tsp. ground allspice
pinch nutmeg
large pinch cinnamon
1 tsp. sugar
1/4 tsp. black pepper

Asparagus Stir Fry

1 large onion, cut into wedges
6 cloves garlic, minced
olive oil
1 lb asparagus, ends trimmed and cut into in inch pieces
3 Tbsp. low sodium soy sauce
1 c. beef broth (or imitation)
1/2 tsp hoisen sauce
Zest from 1 lemon
1 tsp. ground ginger
2 Tbsp. Cornstarch
1 can kidney beans, drained (white or red)

Rice to serve over

Saute onion in olive oil until crisp tender. Add the garlic and saute an additional 30 seconds. Add the asparagus and stir fry until almost tender.

Combine the beef broth, soy sauce, hoisen, ginger and cornstarch. Stir into the asparagus and cook until thickened. Stir in the beans and lemon zest.

Serve over rice.

Rice and Veggie Bake

Splash Olive Oil
1 Onion, chopped
1/2 lb. Spinach
2 Carrots, cut into coins
1/2 Yellow Bell Pepper, chopped
1 small bottle pimentos
2 Yellow Summer Squash, cut in half and sliced

1 can White Beans, drained (Or Garbanzo)

1 can condensed cream of mushroom soup
1 soup can milk
1 soup can rice
1 envelope lipton onion soup

Saute onion and spinach in the olive oil. Add the carrots and saute until the spinach is dark and wilted. Add all the remaining vegetables and saute 3 minutes.

Combine the vegetables and remaining ingredients in a large casserole dish.

Cover with tin foil and bake at 350 for 450 minutes or until rice tender, stirring once about halfway through cooking.

Mujadara

This can also be made with cooked barley, quinoa, or brown rice in place of the orzo, you just have to adjust the cooking time.

(This is actually the brown rice version and I prefer it)

4 - 6 large onions, sliced
3 Tbsp butter (optional, use more olive oil or vegan margarine)
2 Tbsp Olive oil
1 tsp sugar

1/4 tsp. ground cinnamon
1/4 tsp. cumin
2 cloves fresh minced garlic
Salt and Pepper to taste

1 c. brown Lentils
1 1/2 c. Orzo

1/4 bundle Fresh Parsley, chopped

Heat butter and olive oil in a large skillet. Add the onions, and cook over low heat until translucent. Add the sugar and continue to cook over low heat until caramelized, about 45 - 60 minutes, stirring occasionally.

Meanwhile, cook the lentils in 3 cup water until soft enough to eat, immediately drain. Return to pan and add 4 cup of water and bring to a boil. Add the orzo and simmer until tender. Drain and add seasonings and then toss with onions.

Sprinkle chopped fresh parsley on top and serve.

My top 5, from 2010

1. Gumbo

2. Palak Channa

3. Chicken Style Bean Stew

4. Pumpkin Cream Pasta

5. Caramelized Quinoa and Black Beans

New Years Beans

It's considered good luck to eat black eyed peas on New Years Day, it's thought to bring prosperity. Cooked greens are supposed to as well. Maybe by saving you a bundle on your grocery bill?

Since both are traditional, and go great together, I serve cooked greens with these black eyed peas over rice on New Years Days. I like to round it out even farther with warm spiced apple sauce and cornbread.

1 can black eyed peas, undrained
4 strips bacon
1 medium onion, chopped
1 - 2 cloves garlic, minced
1/2 c. water
1/2 tsp. Penzys ham soup base
Dash Black pepper

Saute bacon until crisp. Remove the bacon from pan. Add the onion and saute in the bacon drippings until tender. Add the garlic and cook 30 seconds.

Add the beans with their liquid, water, and ham flavoring.

Simmer 10 minutes to blend the flavors. Check and adjust seasonings, adding more salt or pepper is needed. Serve with the crumbled bacon on top.

Another Enchilada Recipe

2 boneless, skinless, chicken breasts

1 tsp. rotisserie chicken seasoning

1 tsp. taco seasoning

1 can pinto beans, drained

1 can white beans, drained

12 oz. cheese, grated

1 (4 oz) can green chilies

1 large can red enchilada sauce

1 c. prepared spanish rice*

12 tortillas

Combine the rotisserie chicken and the taco seasoning. Sprinkle the chicken with the seasoning and cook in a little oil until no longer pink OR roast in the oven or crock pot until cooked. Shred and put in a bowl.

In the chicken bowl add the two cans of beans, 8 ounces of the cheese, chilies, Spanish rice and just enough enchilada sauce to moisten.

Divide the filling between the tortillas, roll and place seam side down in a casserole dish. Top with remaining enchilada sauce and cheese. Bake at 350 for 30 minutes or until heated through.

*For spanish rice you can use a commercial mix or make your own. For mine I saute a little onion, garlic, and bell pepper in olive oil until tender. Then add 1 c. water, 1 beef bouillon cube, a dash of oregano, and 4 oz. tomato sauce and bring to a boil. When boiling I add 2/3 c. rice and simmer until tender and liquid is absorbed. Makes a little more than a cup

Mexi Confetti Bake

1 c. cooked white rice
1 c. cooked brown rice
1 chicken breast, cooked and chopped (optional)
1 can black beans, drained
1 can mexi corn, drained
1/2 c. salsa verde
1 bunch fresh cilantro
1/2 c. grated cheese

Combine the cilantro and the salsa verde in a blender and puree until smooth. Combine remaining ingredients and cilantro mix. Pour into a casserole dish and bake, covered, at 400 until heat through, about 20 minutes.

Creamy Wild Rice Soup

Optional: Add a couple of handfuls of chopped spinach in with the cooking liquid.

1 small onion, chopped
1/2 carrot, grated
Olive Oil
1 box (6 oz.) Uncle Bens Long Grain & Wild Rice Original Recipe mix
3/4 c. lentils
6 c. water
3 Chicken Bouillon cubes (vegetable, imitation, or just water all work)
2 c. half-an-half (I used part half-an-half and part cream)
1/2 c. flour
Salt and pepper to taste

Saute onion in oil until translucent. Add the carrot and cook a few seconds. Add the water, bouillon cubes, and lentils. Cook for 20 minutes. Add the wild rice along with spice packet. Simmer an additional 25 minutes until the rice and lentils are both tender.

Stir in half-an-half and season with the salt and pepper to taste.

Combine the flour and enough cold water to make a thin paste. Stir until smooth. Whisk into hot soup and continue to cook until starting to thicken.

Pumpkin Enchiladas

I went to a pumpkin party last week and the host served these very tasty enchiladas.

The only change I made was to cut the meat in half and add a can of beans. You can make them entirely with black beans, just saute the garlic a few seconds with the onions before adding remaining ingredients and use two cans of beans

I think some cooked rice would make a great addition to the filling too

1 small onion
2 cloves garlic
olive oil
1 large can enchilada sauce
1/2 lb. ground chicken or turkey (optional, just add a second can of beans if not using)
1 can black beans, drained (pinto or adzuki would be good too)
1 (15 oz.) can pumpkin
1 small can green chilies
1/2 tsp. cumin
1 tsp. taco seasoning
1/2 tsp. pumpkin pie spice
Salt and pepper to taste

10 - 12 small corn tortillas
shredded cheese (optional)

Saute onion in olive oil until translucent. Add the garlic and meat and cook, breaking up large chunks of meat, until meat is cooked. Remove from heat and add 1/2 the enchilada sauce, black beans, pumpkin, chilies, and seasonings. Add salt and pepper to taste.

Put about 1/4 c. of the enchilada mixture into each corn tortilla. Roll closed and place in a casserole dish.

Cover with remaining enchilada sauce and sprinkle with cheese. Bake at 350 for 15 - 20 minutes until warm.

Bleu Beans

2 medium onions
4 tbsp. butter
2 tsp. sugar
salt and pepper to taste
3/4 c. heavy cream
1/4 - 1/2 c. bleu cheese, crumbled
1 can white beans, drained

Peel and cut the onion in half. Slice, not too thick and not too thin. Melt the butter in a saucepan. Add the onion, when tender add the sugar and continue to cook over medium high heat, stirring occasionally, but not frequently, until golden.

Add the heavy cream and simmer until the cream is reduced slightly and takes on the color of the onions. Stir in the bleu cheese. Add the beans and taste. Season with salt and pepper.

Serve over pasta or rice

Almond Pilaf

4 Tbsp. butter (or Olive Oil)

2 1/2 c. white rice

5 c. chicken broth (If you use Edward & Sons vegan chicken broth you will need to add a pinch of salt)

1/4 c. lemon juice

1/4 tsp. thyme
1 can white beans, drained and rinsed

3/4 c. sliced toasted almonds

Cook rice in butter for a few minutes, add all other ingredients except almonds. Cover and simmer until done rice is tender, remove from heat, sprinkle with almonds and stir once to combine a bit.

Cilantro Pilaf

1 c. packed fresh cilantro leaves
1/2 c. packed fresh parsley leaves
1/2 small onion, chopped
1 garlic clove
1 3/4 cups water
Salt & Pepper
1 tsp. olive oil

1 c. rice
1 c. cooked lentils OR 1 can white beans
1 Tbsp. lime juice

Additional chopped fresh Cilantro

In a blender, combine fresh cilantro leaves, fresh parsley leaves, onion, garlic clove, and water. Season with salt and ground pepper and blend until smooth, 15 seconds.

In a medium saucepan, heat olive oil over medium-high. Add 1 cup rice and stir to coat. Add herb mixture and bring to a boil. Reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Remove pan from heat and stir in lentils or beans, let sit, covered, 5 minutes. Add lime juice and fluff with a fork.

Garnish with additional fresh cilantro

Apple Pilaf

1 c lentils
2-3 cloves of garlic, minced
1 onion, chopped
1 large celery stalk, chopped
1/2 tsp ground ginger
1/4 tsp cinnamon
1/2 tsp ground corriander
Black pepper to taste
2 tsp. lemon juice
1 sweet apple, chopped
Dash of cayenne pepper
1 c. brown rice (or wild rice would be awesome)
1/4 c. apple juice
2 c. chicken broth (imitation or more water)
2 c. water

Chopped walnuts for garnish

Saute onion, garlic, and celery until fragrant. Add remaining ingredients and simmer until rice and lentils are tender. If they start to look like they are getting dry or their isn't enough liquid to finish cooking add more water.

Adjust salt and pepper to taste and garnish with chopped walnuts.

Creole Style Gumbo

I love gumbo, its so tasty and very versatile. Throw in some shrimp and chicken or leave the meat out for a dish that is still exceptionally tasty and vegetarian friendly.

1/2 kielbasa, sliced (This is the only non vegetarian ingredient in the dish and can be left out quite easily, just saute the vegetables in a little olive oil)

1 can beans, red, white, mixed, whatever you need like and have on hand
5 large green onions, sliced, greens too
1 stalk celery, chopped
2 cloves garlic, minced
1/2 green bell pepper, chopped
1 small can pimentos
1 can diced tomatoes, partially drained
1/3 c. frozen okra, chopped
3 Tbsp. Butter (Earth Balance sticks work, they just have a lower smoking point so it takes a little longer)
1/4 c. flour
1 cup water
1 vegetable bouillon cube
1/2 tsp. parsley flakes
1/2 tsp Oregano
1 tsp Thyme
1/2 tsp Lowrys seasoning
1/4 tsp. gumbo file
1 c. raw small peeled shrimp (optional)
Hot sauce to taste

Cooked Rice (plain white or brown rice either work)

Saute kielbasa until starting to brown a bit. Add celery and cook until fragrant. Add green onions and garlic and cook 2 minutes. Add bell peppers and cook another 30 seconds. Add pimentos, okra, and tomatoes, oregano, thyme, lowrys seasoning, gumbo file, and beans. Simmer on low.

In a separate pan heat butter. Stir in flour and cook over low heat, stirring occasionally. Continue cooking over low heat, stirring often about 15 - 20 minutes until roux starts to darken, but not burn. DO NOT LET IT SMOKE or it will taste burnt. When starting to darker add one cup water and vegetable bouillon cube. Simmer until starting to thicken.

Pour Thickened vegetable mixture over kielbasa and vegetables and add shrimp, simmer an additional 10 minutes until shrimp has just turned pink. Serve over rice.

UPDATE 1/5/11 - I just heard from a friend that Vegan Earth Balance works for making the roux, it just has a lower smoking point so it takes a little longer.



The next day:
Combine Gumbo sauce, leftover rice, and several cups of stock or broth. Chicken, vegetable or beef all work great for this to make a spicy Cajun soup.

Herb and Mixed Vegetable Quinoa Stew

2 Tbsp Butter
2 Tbsp. Olive Oil (or all olive oil)
1/2 onion, finely chopped
1 stick celery, chopped fine
3 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried rosemary
dash black pepper
2 carrots, cut into coins
1 can corn, drained
2 large handfuls of frozen green beans
3 c. quinoa or rice, cooked
1 can black beans, drained and rinsed

Heat butter and oil in a skillet. Add onion, celery and garlic. Heat until celery is starting to get tender. Add basil, rosemary, black pepper, and carrots. Heat until carrots are almost tender. Add green beans, corn, and 1/4 cup of water. Cover and simmer until carrots are tender and green beans are cooked. Add quinoa (or rice) and black beans. Stir to mix well and heat through.

Orange Stir Fry

1 ½ c. water
3 Tbsp orange juice concentrate
½ c. packed brown sugar
1/3 c. rice vinegar
2 ½ Tbsp soy sauce
¼ c. lemon juice
1 tsp. Minced water chestnuts
½ tsp. Ground ginger
¼ tsp. garlic powder
2 chopped green onions
¼ tsp. Red pepper flakes
2 ½ Tbsp cornstarch

1 can beans, drained (white or black beans)
3 c. broccoli, cut into bite sized pieces

Combine all the sauce ingredients but the cornstarch. Bring to a boil and remove from heat. Combine the cornstarch and a little water to make a paste. Stir into the orange mix and stir really well to combine. Simmer until thickened.

Heat a little oil in a large pan or wok. Stir fry the broccoli until al dente. Add the beans and reduce heat to low. Pour the thickened sauce over and simmer, on low, until broccoli is tender.

Serve over rice

Teriyaki Beans

1 onion, coarsely chopped
2 gloves garlic, chopped
olive oil
1/2 bell pepper, chopped
1 can pineapple tidbits, drained, liquid reserved.
2 tsp. brown sugar
2 Tbsp. soy sauce
1 can kidney beans, undrained
2 tsp. cornstarch

Saute onion and garlic in olive oil until tender. Add bell pepper and cook for 1 minute longer. Add pineapple tidbits, brown sugar, soy sauce, and beans with their liquid. Simmer 5 - 10 minutes. Combine cornstarch and reserved pineapple liquid and stir until smooth. Add pineapple mix to the pan and cook until thickened and bubbly.

Serve over rice

Beans Florentine

Vegetarians, skip the chicken, just start with the shallots, and make sure your Parmesan cheese is rennet free.

1 chicken breast
Salt & peppers to taste
2 Tbsp. butter
1 Tbsp. oil
1 shallot, chopped
1 can white beans
2 large handfuls of spinach, chopped
3 or 4 artichokes heart quarters from a bottle, regular NOT marinated, chopped pretty fine
1 1/2 c. milk
2 oz. cream cheese, softened
1 oz. white cheddar
1 - 2 Tbsp. Parmesan cheese, grated

Pinch Paprika to Garnish

Heat oil and 1 Tbsp. butter in a skillet. Sprinkle chicken breast with salt and pepper. Cook in oil until browned, but not burned. Remove chicken from heat and set aside. When cool enough to handle shred the chicken.

Meanwhile add the remaining tablespoon of butter to pan. Add the shallots and cook until they are starting to get tender. Add the spinach and cook until wilted. Add the cream cheese and stir until melted and smooth. Slowly stir in the milk and keep stirring until blended. Add the artichoke hearts, beans, chicken and both cheeses. Stir until blended.

Garnish with a pinch paprika for color

Serve with pasta, rice, or mashed potatoes