Baked Beans 

2 cups pinto or Anasazi beans 
1 teaspoon salt 
1 large onion, diced 
3 tablespoons molasses 
2 tablespoons brown sugar 
2-3 slices bacon, cut into pieces 
1 (8 oz.) can tomato sauce 
1/2 teaspoon pepper 
1/2 cup catsup 

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.) 

Barbecue Beans 

6# cooked pinto beans 
2# ground beef 
1 onion 
1 bottle BBQ sauce 
1 T mustard 
1T brown sugar 
1 12oz. stewed tomatoes 
1T garlic 
1T Mansmith's Grilling Spice 

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

Bean Soup 

2 cups pinto or Anasazi beans 
8 cups chicken or vegetable broth 
1-2 tablespoons seasonings, such as Mansmith's Barbecue Grill Spice 
juice and zest of 1 lemon 
1 to 2 carrots, sliced 
1 onion, sliced 
3-4 cloves garlic, sliced 
salt and pepper, as needed 

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. 

Chili Beans and Mac Casserole

1 tablespoon olive oil 
2 onions, chopped 
1 to 1 1/2 pounds lean ground beef or turkey, or any combination of chopped meat 
1 tablespoon chili powder 
1 1/2 cups grated sharp cheddar cheese 
2 (27 oz. each) canned kidney beans, undrained 
1 (28 oz.) can crushed tomatoes 
1 cup pitted black olives 
3/4 cup uncooked elbow macaroni 
1/2 cup grated sharp cheddar cheese 

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. 

Cowboy Beans

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. 

1 pound dry pinto beans 
7 cups cold water 
1-2 smoked ham hocks 
1 small onion, chopped 
1/2 teaspoon ground pepper 
2-3 leaves epazote, optional 
1/2 to 3/4 cup green or red tomato salsa, mild or hot 

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. 

Refried Beans 

2 tablespoons extra-virgin olive oil 
1 teaspoon whole cumin seeds 
1 large onion, chopped 
4 cloves garlic, minced 
4 cups cooked pinto beans 
about 1 cup of the bean cooking liquid, or vegetable stock 
1/4 teaspoon Zip or cayenne 
3/4 teaspoon fine sea salt 
juice of half a lemon 
1/2 cup grated cheddar 

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 

Easy Vegetarian Baked Beans 

1 can pinto beans, drained 
1 medium sweet onion, diced 
1-2 cloves garlic, minced 
1 cup BBQ sauce (make sure the ingredients are vegan) 
onion salt to taste 
pepper to taste 

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! 

All-Day Vegan Baked Beans 

3 cups dried white (navy or great northern) beans 
1 large onion, peeled and diced small 
1/3 cup blackstrap molasses 
2 tablespoons barley malt syrup 
2 tablespoons stone-ground mustard 
      plus (optional) 1 teaspoon dry powdered mustard 
1 teaspoon salt 
2 tablespoons apple cider vinegar 
28 oz can of tomatoes, diced 

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 

Vegetable Potato Bean Soup 

1 lb. dried black beans (or any beans you prefer) 
8 cups water 
1/2 cup dry red wine 
2 tsp. dried basil 
1 1/2 tsp. salt 
1 tsp. dried marjoram 
1/4 tsp. pepper 
2 cups onion, chopped 
2 cups red potatoes, chopped 
1 cup celery, chopped 
1 cup carrot, sliced 
6 garlic cloves, minced 
1 12 oz can stewed tomatoes 

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. 

Black Bean Chile 

1 cup black beans 
4 cups water 
3 cups or chicken broth 
2 cups stewed tomatoes 
2 Tbs. olive oil 
1 onion, chopped 
5-8 cloves garlic, coarsely chopped 
1/2 red bell pepper, chopped 
1 Tbs. cumin 
2 tsp. chile powder 
1 tsp. dried oregano 
2 hot Italian sausages, remove casing, chopped 
1 to 2 Tablespoons salsa of choice 
1/2 cup cilantro, chopped 
1/4 cup grated cheddar cheese 

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.

Rattlesnake & Beans 
If anyone that tries this, let me know.

3 lb Dry kidney or pinto beans  cooked 
30 oz Stewed tomatoes; undrained 
4 oz Canned diced jalapenos  more or less to taste 
1 lg Red onion cut in large chunks 
1 Garlic clove; smashed 
1 ds Salt 
1 lb Ground beef browned and drained 
1/2 lb Rattlesnake meat * in bitesized pieces browned 
Broken tortilla chips (opt.) 

* (can substitute quail, dove, chicken, rabbit, or pork) 

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. 

Source: Phoenix Gazette 
Herbed White Bean Dip - lowfat vegan 

15 oz Cannellini (white kidney beans) rinsed, drained 
1 tb Fresh lemon juice 
1 lg Garlic clove; chopped 
1 ts Olive oil 
1/2 ts Ground cumin 
1/4 ts Dried oregano 
Cayenne pepper 
Additional dried oregano 

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. 

Bean Dip 

1/4 c. medium salsa 
2 c. refried beans 
1/2 c. grated cheddar cheese 
1/2 c. jack cheese 
1 tbs sour cream 

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

Bean Burritos - vegan 

1 cn (16 Oz.) Light Red Kidney Beans Drained 
1 ts Vegetable Oil 
1/2 c Chopped Onion 
1/2 c Diced Red OR Green Pepper 
1 cl Garlic Minced 
3/4 ts Ground Cumin 
1/2 ts Ground Coriander 
1/8 ts White Pepper 
1/2 c Frozen Whole Kernel Corn, Thawed & Drained 
4 (8 Inch) Flour Tortillas 
3/4 c (3 Oz.) Shredded Tofu Cheese 
1 c Commercial Medium Salsa 

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. 

Blackeye Beans with Wild Rice and Herbs 


1 lb dry packaged Blackeye Beans 
2 cups cooked Wild rice, or 
1 cup each of cooked Long Grain 
White Rice and cooked Wild Rice 
1 large fresh tomato, diced 
1 cup diced purple onion 
1 green bell pepper, diced 
1 cup whole kernel corn 
Fresh herbs for Garnish 


3 tbsp. Fresh oregano, chopped, or 1 tsp., diced 
1-1/2 tbsp. Fresh thyme, chopped, or ½ tsp., dried 
2 tbsp. White wine vinegar 
3 tbsp. Extra-virgin olive oil 
½ tsp. Salt (optional) 
1/8 tsp. Freshly ground black pepper

Tropical Baked Beans 


8 ounces turkey Italian sausage, casing removed (optional) 
1½ cups cubed jicama (½-inch cubes) 
1 can (15¼ ounces) tropical fruit salad, drained 
1 can (15 ounces) red beans, drained and rinsed 
1 can (15 ounces) black beans, drained and rinsed 
1 can (15 ounces) navy or great northern beans, drained and rinsed 
1 can (14 ounces) diced tomatoes, undrained 
½ cup coarsely chopped orange essence pitted prunes 
½ cup mango chutney 
3 tablespoons cider vinegar 
1½ to 2 teaspoons ground cumin 
½ teaspoon ground allspice 
¼ to ½ teaspoon red pepper flakes 

Beans 'n' Rice Cha Cha Cha 

2 tablespoons olive oil 
2 large clov garlic -- minced 
1 cup sliced onion 
1 cup celery -- peeled and sliced 
1 cup sliced carrots 
1 teaspoon chili powder 
1/4 cup canned diced green chiles 
2 cups sliced mushrooms 
2 cups cooked basic black beans -- (see following recipe) 
1/2 cup reserve bean stock 
2 tablespoons chopped cilantro 
salt and pepper to taste 
3 cups cooked brown rice ***BASIC BEANS*** 
1 pound dried beans -- (black, navy pinto -- haricot etc. 
1/4 onion -- roughly sliced 
1 tablespoon lemon juice 
2 teaspoons salt or to taste 

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. 

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 

Hopping John 

4-5 strips of bacon 
1 medium onion 
1 10 oz. can of Rotel whole tomatoes and green chiles 
1 16 oz. can of black-eyed peas 
5 cups of rice (Minute Rice will do nicely) 

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 

Baked Beans In A Crock Pot 

1 lb. yellow eye beans 
2 tbsp. sugar 
1 tbsp. salt 
1/4 tsp. ginger 
1/4 tsp. dry mustard 
1 tsp. thyme 
1/4 c. molasses 
1 onion, sm. 
2 tbsp. margarine 

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.

Calico Beans Recipe 

1/2 lb. bacon 
1 c. chopped onion 
1/2 c. brown sugar
1 tbsp. dry mustard 
2 cans pork and beans 
1 can green lima beans 
1 lb. ground beef 
1/2 c. ketchup 
1 tsp. salt 
1 tbsp. vinegar 
1 can kidney beans, drained 

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

Favorite White Chicken Chili Recipe 

1 lb chicken, cut up into small chunks 
(I like to use boneless breasts for their "ease" and lower fat content) 
1 cup chopped onion 
1 can (or the equivalent) chicken broth 
2 cloves of garlic, chopped finely 
2 tsp Cumin seed (the whole seed is important - the ground type will not withstand the long cooking time and will make your chili "muddy") 
1/2 tsp dried oregano leaves (same as with the cumin, use the leaves, not ground) 
3 -15oz cans white beans (great northern or cannellini) 
1 or 2 chopped red, green or yellow bell peppers 
jalapeno chili peppers, fresh, jarred or canned, 
optional or 'to taste' (depending on how much heat you like!) 

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. 

Pizza Beans 

1 lb. pinto beans 
4 med. tomatoes, peeled and diced 
1 onion, chopped 
1 clove garlic, crushed 
Salt and pepper to taste 
1/4 tsp. rosemary 
1/4 cup grated Romano or Parmesan cheese 
6 cups water 
1/4 cup chopped green pepper 
1/2 tsp. oregano 
1 cup shredded Mozzarella cheese 

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. 

Three Bean Chili 

2 tsp. vegetable oil 
1 1/2 lbs. ground beef 
1 sm. onion, chopped 
1/2 tsp. minced garlic 
1 (16 oz.) can red kidney beans 
1 (16 oz.) can lima beans 
1 (16 oz.) can garbanzo beans 
1 (15 oz.) can tomatoes 
1 (15 oz.) can Spanish style tomato sauce 
2 tbsp. chili sauce or catsup 
1 tbsp. oregano 
1 tbsp. chili powder 
1 tsp. salt 

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.