Best cooked in 2-1/2 to 3 qt. clay simmer pot. Soak top of clay pot in water for at least 10 minutes. Place beans in bottom of clay pot. Add enough water to cover beans about 1 inch, cover with soaked lid, and microwave on High 10 minutes. Allow to stand, covered, 60-90 minutes. Drain any remaining water, add fresh warm water to cover beans at least 3 inches. Add the salt. Cover. Microwave on High 20 minutes. Add onion, molasses, brown sugar, bacon, tomato sauce, pepper, and catsup. Cover. Microwave 10 minutes on High, then 60-90 minutes on 50% power. (Add more liquid if beans become dry.) 
 

Cook ground beef and onion, drain, add remainder of ingredients. Cook on low 2 hours. Serve
 

Combine in heavy bottomed stock pot. Bring to boil. Reduce to simmer. Simmer for 2-3 hours, covered, or until beans are tender, adding more water and seasonings, as desired. (Or, use pressure cooker and cook for about 35-40 minutes under medium pressure.) Serve in flat soup plates, dollop with a little olive oil just before serving. 

Sauté onion in oil until soft. Add beef and cook until it is no longer pink. Drain off any excess fat and add the chili powder, the 1 1/2 cups cheese, beans, tomatoes, olives and macaroni. Spoon mixture into a 9 by 13 or similar dish. It will be very moist; the macaroni will absorb the moisture. Top with the 1/2 cup cheese and bake at 350 degrees for 1 hour. 

No range cook would start out on the trail without a good supply of dried beans. Mealtime was often referred to as bean time. Beans cooked at least five hours over a slow fire. Some cooks buried the bucket of beans in a hole, full of hot ashes. 

Rinse beans thoroughly. In heavy bottomed stock pot or pressure cooker, combine beans, water, ham hocks, onion, and pepper. If using pressure cooker, put lid on and bring to high pressure, regulate heat to maintain medium pressure for 20-25 minutes. Turn off heat and allow to stand about 20 minutes. Remove lid. Remove meat from bones and stir in salsa to taste. If using the stock pot, bring to boil, reduce to simmer and cook, loosely covered, 2-3 hours or until beans are tender, and proceed as above. 

In a large skillet, heat the oil. Add and sizzle the cumin seeds for 10 seconds while stirring. Add the onion and garlic and saute until the onions are soft, about 3-4 minutes. Add about 1/3 of the cooked beans and 1/3 of the liquid, mashing the beans with the back of a spoon. While the mixture is simmering continue to add the beans and liquid in batches. Add the Zip, salt, and lemon. Serve with grated cheese 
 

Directions: 
Preheat oven to 350. In a casserole dish, mix ingredients and season to taste. Bake, covered, for 45 minutes to an hour, or until bubbly. Enjoy! 
 

Soak beans overnight in 9 cups water, refrigerated. Drain. 
Bring to a boil in 9 cups fresh water. Reduce heat to  low, 
cover and cook until nearly tender, about 45 minutes. Drain 
beans, reserving two cups of liquid (I save it all and use the 
remainder as a soup base). Combine beans and other 
ingredients in a 4-quart covered casserole. Cover and bake 
at 250 degrees F for 6 to 9 hours. If you are home, occasionally 
check after a few hours, and add a little bean liquid if necessary. 
As the sauce develops, tinker with the seasoning if necessary. 
Leave uncovered for the last hour or so. 

Yield: about 8 servings 
Cooking time: 6 to 9 hours in 250 degree F oven; 
or up to 12 hours in a crockpot on low 

Sort and wash beans. Place beans into a bowl and cover with water about 2 inches above beans and leave overnight. 

Place beans without the water into a crock pot dish. Now add 8 cups water and all the other ingredients. Cover and place on low temperature. Simmer 2 1/2 hours or until vegetables are tender. Place soup into bowls and serve. 
 

Sort thru beans and remove the bad ones. Soak beans in 4 cups water overnight. 

Add broth and stewed tomatoes to beans and soaking liquid, simmer with lid on until beans are almost tender, about 1 to 1.5 hours. 

Heat olive oil in skillet and sauté onion, garlic, red bell pepper, spices, and sausage until onion is browned. Add to beans. 
Add salsa, and simmer another 30 to 45 minutes. Boil over high heat for a few minutes to increase thickness. 

Grate fresh cheddar cheese over the tops of each bowl of chili.
 

Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips. 

Puree first 6 ingredients in processor until smooth. Season with salt and pepper. Transfer mixture to shallow bowl. (Can be made 1 day ahead. Cover and chill. Let stand 30 minutes at room temperature 
before serving.) Sprinkle with cayenne pepper and additional oregano. 
Makes about 1-1/3 cups. 
 

Directions: 
Mix salsa, beans, and most of the cheese with large spoon. 
Top with remaining cheese, sour cream and olives. 
Serve with tortilla chips. 
Recipe from Mexican Food at the About   http://mexicanfood.about.com
 

Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well. 
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm. 
 

1. In large deep saucepan heat olive oil, and saute garlic, onion, celery, carrots and chili powder, until onion is translucent. 
2. Add chiles and mushrooms and saute 5 min. more. 
3. Stir in beans, bean stock and cilantro. Season to taste. 
4. Cover and simmer over low heat about 10 minutes, stirring occasionally. 
5. Serve over rice. 

DIRECTIONS FOR BASIC BEANS: 
1. Prepare beans for cooking as described in How to Cook Beans. (see next post) 
2. Cook covered, with onion and lemon juice, until tender. Do not stir during cooking. 
3. Add salt to taste 
4. Set aside until next day. They should be somewhat soupy. 

From: Richard Simmons Deal-A-Meal Golden Edition Cookbook 
 

Crispy-fry the bacon in a skillet. Keep or drain the fat, your choice (Iusually keep and skimp on flavor elsewhere in my life). Mince the onion and chop the tomatoes--throwing the whole thing in aCuisinart for a minute does the trick--and add to the bacon. Add the peas,undrained.As you spike with peppers to taste, cook the rice. Let the bean mixturesimmer while the rice cooks, then add the rice to the mix.Stir, grab a beer, and good luck in the upcoming year. 

From: the Chile-Heads Recipe Collection 

Pick over 1 pound beans. Cover with cold water and soak overnight. In morning bring to boil. Simmer until the husks curl when you blow on them. Rinse with hot water. Put 1/2 the beans into pot. Cut 1/2 onion over them and dots of 1 tablespoon margarine. Repeat with second half. In a measuring cup put dry ingredients and mix. Add molasses to 1/2 cup mark. Add hot water to top and mix. Pour over beans. Add more hot water to rinse out cup and barely cover beans. Cook all day in crockpot. Remove cover the last hour to cook down or cool and reheat. Can double recipe for 4 quart crock and freeze left overs.
 

Brown bacon, hamburger and chopped onions. Add remaining ingredients and bake in slow cooker for about 2 hours.
 

Let cook awhile on low (approx. 3-5 hours, depending on your schedule) 
Add drained beans. (Remember, you are just heating them up here have already been cooked.) 

Now here is the important part if you don't want mushy chili... Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving. 

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired. 
 

Soak pinto beans in water overnight. Drain beans, cover with fresh water and simmer for 1 1/2 to 2 hours, until tender. In slow cooker, combine beans with tomatoes, onion, garlic, green pepper, salt and pepper, rosemary and oregano. Add 2 cups liquid from pinto beans. Cover and cook on low for 8 to 10 hours. Turn control to high: add Mozzarella and Romano cheeses. Cook uncovered on high for 15 to 20 minutes. Turn heat off; let stand for a few minutes before serving to allow beans to absorb some of the liquid. 
 

Drain and rinse all beans. Brown ground beef with vegetable oil; drain. Add remaining ingredients to slow cooker. Cover and stir occasionally. Put on low heat, can be fixed ahead and left on all day.