Bean Recipes

I was at the grocery store yesterday and bought a variety of beans. Being cheap and a great source of protein, I have been incorporating them more into our weekly diet. Here are some tasty bean recipes.


BBQ Beans

1 lb. Pinto beans, cooked and drained

7 C Water
1 Bay leaf
1 Onion-diced
1 lb. Hamburger
2 tsp. Garlic-minced
1 tsp. Sweet Paprika
1 tsp. Thyme, dried
1 Tbsp. Chili Powder

3/4 C Ketchup

1/4 C Brown Sugar

1/3 C Yellow Mustard

2 Tbsp. Worcestershire sauce

Salt & Pepper to taste

Place pinto beans in large pot with water and bay leaf, bring to a boil.

In a large skillet, cook onions in 2 Tbsp. of the bean cooking water until completely softened. Add in hamburger and garlic, cook until hamburger is brown approx. 5-7 min. Stir in paprika, thyme, chili powder, ketchup, brown sugar, mustard and Worcestershire sauce. Pour into pot with beans and stir. Season to taste with salt and pepper. Continue cooking until flavors have come together and beans are tender and sauce has thickened. Remove bay leaf before serving.

Beef & Bean Manwich

I don't have an official recipe for this.

Make a small can of manwich filling per directions, add in 1/2 cup Pinto beans (cooked and drained). Add filling to warm sesame seed buns and top with shredded cheddar cheese.

Chicken and Black Bean Enchiladas
1/2 C Onion-chopped
1 Tbsp. Garlic-minced
1 1/2 lb. Chicken breast-cubed
2 C Black beans, cooked and drained
4 oz. Can diced Green Chiles
1/3 C Salsa (I prefer mild but whatever you like)
2 Tbsp. Fresh Cilantro-chopped
8 in. Flour tortillas (approx. 4)
1 1/2 C Jack and or Cheddar Cheese-shredded
Preheat oven to 400 degrees.
In medium saute pan, cook onion and garlic in small amount of oil, approx. 2 min. Add in chicken and saute 5 min. until golden and cooked through. Stir in black beans, green chiles and salsa. Let simmer 5 min until sauce thickens. Remove from heat and add in cilantro.
Top each tortilla with an equal amount of chicken filling. Roll up and place side by side in shallow baking dish. Top with shredded cheese.
Bake 15 min. until cheese is golden and gooey! Serve with sour cream and salsa.

5 Bean Chili
1 1b. Hamburger
1 C Onion-diced
1 C Green bell pepper-diced
1 Tbsp. Garlic-minced
1 1/2 Tbsp. Chili powder
1 Tbsp. Salt
1 1/2 tsp. Ground Cumin
1 tsp. Black pepper
1/2 tsp. Ground coriander
1/8 tsp. Ground cinnamon
28 oz. Can Whole peeled tomatoes, broken up with your hands
3 C Beef Stock
2 Bay leaves
7 1/2 C Beans, cooked and drained (I use a mix of kidney, black, pinto, great northern, & navy. Whatever varieties you have on hand.)
In large pot, cook hamburger over medium heat until well browned, approx. 4-6 min. Add in onions, bell pepper, garlic, chili powder, salt cumin, black pepper, cayenne pepper, coriander and cinnamon, cook until vegetables are soft 4-6 min. Add in tomatoes, stock and bay leaves, bring to a simmer, partially cover, and cook for about 40 min., stirring occasionally. Add in the beans, continue to cook another 20-30 min. or until the flavors have come together and the chili has a nice thick consistency. Taste and adjust seasoning as necessary. Remove bay leaves before serving.

Taco Soup
1 1/2 Lb. Hamburger
1 Tbsp. Garlic-minced
1/2 C Onion-diced
2 1/2 C Beans, cooked and drained (I prefer kidney and/or black beans)
1/2 C Corn
2, 14.5 oz. Cans Stewed tomatoes
1 Small can tomato paste
Shredded Cheddar Cheese
In large pot cook hamburger, garlic and onion in small amount of oil until hamburger is browned. Add in corn and beans, continue to cook 4-6 min. Add in stewed tomatoes and tomato paste. Add in enough water to cover ingredients, approx. 7-9 Cups. If soup is too thick due to tomato paste just add in more water until desired consistency. Let simmer 20 min. Ladle into bowls and top with shredded cheese.
We like to garnish ours with Frito chips and ranch.
ENJOY!