Bean Chili with Chicken

Super easy and fast...or can be done in the crock pot too

Combine:
1 can black beans
1 can kidney beans--drained
1 can pinto beans--drained
1 can garbanzo--drained
1 large can of crushed tomatoes in puree,
1 can diced tomatoes (optional)
2 cooked chicken breasts, chopped or shredded

You can make it taste South of the Border by adding 1 tsp each:
cumin
chili powder
cilantro
pepper
salt
These are estimates. Put in more or less according to taste

Bring to boil. Serve topped with tortilla chips and cheese

For and Italian flavor add 1 tsp each:
oregano
basil
parsley
rosemary

Bring to boil and serve

A little nudge ...

Come on, people. I know it's crazy around the holidays, but we could all use some new ideas for dinner around this season. I know I sure could! Soups, crock pot ideas, ways to use leftovers ... etc, etc. It only takes 5 minutes :) Everyone tells me how much they enjoy looking at this blog, so let's keep it going.

And, as usual, if you want to be added as an author to this blog, shoot an email to recipes26@gmail.com and I'd be happy to add you (and I promise I will check it more regularly!) Share this site with all your friends, too.

Happy Thanksgiving everyone!!

Grandma's Banana Bread

1/2 cup butter
1 cup sugar
2 eggs, well beaten
1/4 tsp baking soda
2 cups flour
1/2 tsp salt
2 tsps baking powder
1 cup mashed bananas
1/3 cup chopped nuts

Cream butter or shortening and work in sugar. Add eggs. Add bananas and nuts. Sift together flour, salt, baking powder, and soda. Add flour mixture to creamed ingredients by thirds and beat 125 strokes. Bake in oiled loaf pan in 350 degrees F for one hour.

Enjoy. And remember, it's always better the second day!

Black Bean Soup

2 cans black beans, rinsed and drained, reserving half (or, use 1 lb. of dry beans cooked in the crock pot - see below)
1 bunch of cilantro, coarsely chopped
1 can of stewed tomatoes (with onions, chiles, etc. is good)
(if your tomatoes don't have additions, add 1/2 medium onion, chopped fine)
2 teaspoons lime juice (or more if you like that flavor)
2 cloves of garlic, chopped (or 1 teaspoon of bottled garlic)
1 1/2 cups chicken broth

Mix all of the ingredients in a blender or food processor, reserving half of the beans (because all of it will probably not fit in the blender, and I think it is better to leave some of the beans whole in the soup). Blend until well mixed and you can see that the cilantro has been blended well. If the cilantro was at least chopped up a little bit, it should all be fine. Transfer to a medium pot and add the rest of the beans. Simmer for 15-20 minutes until heated through.

Serve with shredded cheese, sour cream, tortilla chips, or guacamole.


This is a great way to use black beans, and it is a little like a vegetarian taco soup.

*It is about 4 times cheaper to buy dried beans than the already pretty cheap canned beans. If you plan a day ahead, you can cook one bag (1 lb.) of black beans in a crock pot for 8-10 hours. Just add enough water so that there is about 2 inches of water above the top of the beans (maybe a little less if the beans don't come close to filling up the crock pot). You don't want the beans to ever be uncovered by the water. Check them every couple of hours if this is your first time, to be sure they don't become exposed. You'll know the beans are done if you blow hard on a few and the skin breaks. Extra beans can be frozen in ziploc bags and defrosted quickly to use instead of canned beans.

Macaroni and Cheese

For a more grown-up version, use more cheddar or omit the American cheese entirely. If you think you don't like sharp cheddar, don't substitute for mild or this won't taste like much.

Ingredients:

Makes 6–8 servings

• 1 pound penne or elbow macaroni
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 4 cups milk , heated
• 2 cups (8 ounces) shredded extra-sharp cheddar cheese
• 2 cups (8 ounces) finely chopped American cheese
• Salt and freshly ground pepper
• Hot pepper sauce
• 1/4 cup (1 ounce) freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil over high heat. Add the penne and cook until al dente. Drain well.

Position a rack in the center of the oven and preheat the oven to 350°F. Butter a deep 4-quart casserole.

Melt the butter in a medium saucepan over medium heat. Whisk in the flour. Gradually whisk in the milk. Bring to a simmer, stirring constantly, until the sauce thickens. Reduce the heat to low and simmer for 5 minutes.

Remove from the heat and stir in 1 cup of the cheddar cheese and 1 cup of the American cheese. Season to taste with salt, pepper, and hot sauce.

Combine the remaining cheddar and American cheeses. Spread one third of the penne over the bottom of the casserole dish. Top with half of the shredded cheese and a third of the sauce. Repeat, using another third of the penne with the remaining cheese and half of the sauce. Finish with the remaining penne and sauce. Sprinkle Parmesan cheese over the top.

Bake until bubbly and golden brown around the edges, about 30 minutes.