Quick down and dirty green chili stew


I have always made my green chili stew the fairly traditional way by slow cooking a pork roast and adding green chili, onion, tomatoes, potatoes and beans. The other day I was talking to a friend at lunch and she mentioned her way of cooking green chili stew. Here it is with a couple of Shawn twists because I just can’t help myself!

Ingredients

1 pound ground beef

1 cup green chili

1 can Rotel tomatoes

2 cups beans

1 chopped onion

1 cup Tater Tots

1 Tbs chicken bullion

garlic, salt, pepper, red chili powder to taste.

Directions

1. Brown the ground beef

2. Add chili and onion. Cook until onions soften.

3. Add all other ingredients and simmer until Tater Tots start to fall apart.

4. Top with cheese and/or sour cream.

Pinto Beans and Cornbread


Alrighty then…tonight a fairly easy meal. Especially so tonight because I used a box mix for the cornbread. I do have a decent cornbread from scratch recipe but I was in a hurry today.

I have been on a mission to get the richness of Louisiana beans in my pintos. I think I have gotten it with this recipe!

Crockpot Pinto Beans

1 quart chicken broth
3 cups dried pinto beans
1 small onion diced
1 smoked ham hock or 2 cups of ham
2 teaspoons of Creole seasoning
Salt, pepper and garlic to taste

Rinse and sort the pinto beans. Pour the chicken broth and beans into the crockpot. Dice the onion and add it and the seasonings to the crockpot. Cook on low for at least 12 hours. I usually start it the night before and its perfect when I get home from work!
I served the beans over the cornbread with monterey jack cheese on top. DEEEEEEElish:)

Dave’s Eight Bean Salad


Ingredients

1 can pinto beans

1 can lima beans

1 can green beans

1 can black beans

1 can red kidney beans

1 can great northern beans

1 can cannelini beans

1 can black eyed peas

1/2 cup white vinegar

1/2 cup basalmic vinegar

1 cup Italian dressing

1/2 cup sugar

Directions:

Dump beans with juice into 1 gallon container. Add vinegars, dressing and sugar. Mix together. Best served chilled. Enjoy!

Four Bean Casserole with Hamburger


Ingredients

1 (28 ounce) can country style bush’s baked beans
1 (15 ounce) can lima beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can butter beans, drained
8 slices bacon, cooked and crumbled
1 onion, chopped
1 cup brown sugar
1/3 cup lemon juice or 1/3 cup vinegar
1 teaspoon dry mustard
1/2 cup ketchup
1 lb ground beef, browned and drained
2 tablespoons molasses

Directions
1 Brown bacon until done. Crumble and set aside.
2 Brown hamburger with onion. Drain.
3 Drain and rinse all beans EXCEPT baked beans.
4 Place all ingredients in crock pot on low for at least 2 hours OR place all ingredients in oven-safe bowl/dish uncovered in 350 degree oven for 1 hour.

Black and White Bean Chicken Chile


Black and White Bean Chicken Chile
1 lb boneless skinless chicken breast halves, cut
into 1 inch pieces
1 med yellow onion, chopped
4 garlic cloves, minced
2 tbs olive oil
2 (14.5oz) cans cannellini beans, drained and
rinsed
1 (15oz) can black beans, drained and rinsed
3 cups low sodium chicken broth
1 1/2 c frozen corn kernels
2 (4oz) cans diced green chiles
1 tbs ground cumin
1 1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne pepper
Cook chicken, onion and garlic in oil in large
pot over med heat 5 mins or until onion is soft
and chicken is no longer pink, stirring
frequently.
Add all remaining ingredients. Increase heat to
med-high; bring to a boil. Cover and reduce
heat to low; simmer 10 mins or until heated
through.
Can also be made in a crockpot. After cooking
the chicken, onions and garlic, put all the
ingredients into a crockpot and let cook for the
day.