Bean Dip

 

1 lb. hamburger, browned 

toco sauce

1 lg. onion, chopped & sauted

(1) 12 oz. can refried beans 

8 oz. cheddar 

8 oz. mozzarella

Put into a crock pot. Heat until cheese is melted. Stir. Serve with chips.

Feijoada

Brazil

6 strips raw bacon, cut in pieces

4 medium onions, diced

6 cloves garlic, minced

2 lb. smoked sausage

2 lb. boneless beef, cubed

28 oz. stewed or diced tomatoes

4 c. water

2 T. yellow mustard

5-6 c. cooked black beans

salt and pepper to taste

Saute onions with bacon. Place all ingredients into a large crockpot and cook on high for about 6 hours. 

Layered Taco Dip

You know a recipe's a winner when you bring it to a potluck and it's half gone before it's even time to eat . . .

15 oz. refried beans
1 envelope taco seasoning
8 oz. cream cheese, softened
16 oz. sour cream
1 lb. ground beef, browned
½ c. red enchilada sauce
16 oz. mild salsa

1 tomato, seeded and diced
1 avocado, diced
2 t. lime juice
2 c. shredded cheddar cheese
3 green onions, sliced
2 T. sliced black olives

Combine taco seasoning and refried beans. Spread on the bottom of a 9X12 inch pan. Using a hand mixer, beat together cream cheese and sour cream. Spread over beans. Combine enchilada sauce and ground beef. Spread over cream cheese mixture. Pour salsa over top and sprinkle on ½ of the tomato. Toss avocado with the lime juice and sprinkle over the salsa. Top with cheese. Garnish with green onions, black olives, and remaining tomato. Serve with corn tortilla chips.

Beef Tostadas

Yeild: 6 servings

3 c. flour (all purpose or whole wheat)
5 t. baking powder
1 1/4 c. milk
1 lb. ground beef
2 garlic cloves, minced
4 oz. can green chiles
1 envelope taco seasoning
3/4 c. water
16 oz. refired beans
cooking oil (for frying tostadas)
toppings: salsa, shredded lettuce, diced tomatoes, shredded cheddar, cheese, sour cream

Combine flour and baking powder. Slowly add in milk to make a soft dough. Cover and set aside. Brown the beef and garlic; drain. Add chiles, taco seasoning, water, and refried beans. Cook until heated through; keep warm. Divide the dough into six portions and roll each into a 7-inch circle. In a deep-fat fryer or deep skillet, heat oil to 375 degrees. Fry tostadas until golden, turning once. Drain on paper towels. Top each tostada with meat mixture and toppings of choice.

Haitian Beans and Rice

Makes 6-8 servings

5 c. cooked black beans
¾ c. chopped onion
1-2 T. coconut oil or butter
½ t. fresh grated ginger (or ¼ t. powdered ginger)
¼ t. black pepper
¼ t. ground cloves
1 clove garlic, crushed
1 c. diced tomatoes, drained
¾ c. coconut milk
cooked rice

Fry onion in oil or butter. Add spices and fry briefly. Add beans and mash with potato masher. Some beans will be left whole or partially mashed. Add diced tomatoes and coconut milk. Cook, stirring occasionally, until desired thickness is reached (still pourable but pretty thick). Add salt and cayenne pepper to taste. Serve over rice.

Baked Beans

Serves 6

3 lb. jar Great Northern beans
3/4 c. catsup
1 t. prepared mustard
1 T. molasses
1 c. brown sugar
6-8 slices bacon
1 large onion, chopped


Cut bacon, fry with onion until onion is tender. Do not drain grease. Combine all ingredients. Place in slow cooker and cook 1 hour at 325 degrees and 2 1/2 hours at 275 degrees.

* Cook up 1 lb. dried beans if making them from scratch.