Delicious Baked Beans

Tags

baked beans, beans, side dish, Southern

I love baked beans. Not just any though. I love this recipe, which came to me courtesy of my mother-in-law. She has made these beans for years. Now I know why- they are consistently delicious every time, even if you have to adjust them just a tad. I always make extra just so I can have leftovers.

Delicious Baked Beans

• 2 (16 oz) cans of pork and beans (I only use Showboat brand)
• 1 large onion, diced
• 1/4 cup brown sugar
• 1/2 cup ketchup
• 1/2 tsp black pepper
• 1/4 cup molasses
• 2 tbsp mustard
• 4 slices of fried bacon, crumbled

Mix all the ingredients together thoroughly. Pout into greased casserole dish. Bake at 350 degrees for 45 minutes.

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Smashed Black Beans with Jalapenos

Tags

beans, black beans, food, jalapeno, Mexican, side dish, smashed

I was out of the usual Mexican accompaniments (read: prepackaged Spanish rice) so I decided to make my own. It wasn’t hard at all. And I think I will keep it up. They have way more flavor than typical refried beans.

Smashed Black Beans with Jalapenos

• 1 (16 ounce) can black beans, mostly drained
• 1/8 cup bacon grease (I know, not healthy at all)
• 2 jalapenos, seeds and membranes removed
• 2 cloves garlic, finely chopped
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 1 tsp cumin
• 1 cup shredded cheese

In a saucepan, saute the jalapenos, garlic, onions, and spices until the garlic is very fragrant. Add in the black beans and heat until warm. On a large plate, smash small amounts of the beans with a heavy object (I used the bottom of a sturdy glass). Add smashed beans back into pan and heat. Top with cheese. Serves 2.

Tuna and Cannellini Bean Salad

Tags

beans, cannellini, dressing, food, healthy, olives, salad, tuna

Last week was spent in Charleston SC gorging on all varieties of Southern goodness, none of which are good for your waistline (more about these in future posts). Monday morning means getting back to the grind- laundry, dirty dishes, multiple appointments, and the gym. After all that sweating, I needed a hearty but low cal lunch. Two of the best tasting “health foods” are tuna and beans. Full of fiber, good fats, and plenty of nutrients, these two pack a serious punch without bloating you.

Tuna and Cannellini Bean Salad

• 1 can of water packed tuna, drained
• 1/2 can cannellini beans, drained and rinsed
• 12 kalamata olives, halved
• Salad greens
• 3 thin slices of a sweet onion, broken into rings

Creamy Stone-ground Mustard Dressing

• 2 tbsp stone ground mustard
• 2 tsp mayonnaise
• 2 tsp red wine vinegar
• 1/2 tsp honey
• Salt and pepper to taste
• Water (if you want a thinner dressing)

In a large bowl, place the washed salad greens. Top with the tuna, beans, olives, and onion rings. Whisk together dressing ingredients and spoon over salad. Serves 2 (I was a pig and ate the whole thing).

Three Bean Chili

Tags

beans, chili, Dinner, Mexican, Supper, vegetarian

This recipe is a variation of one originally created by Rachel Ray. You don’t even miss the meat. The chili is hearty and the fiber from the beans helps you feel full longer. I enjoy my chili topped with cheddar cheese, sour cream, and black olives. Perfect on a day when the high is in the 20s.

Three Bean Chili

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 large red pepper, seeded and chopped
• 2 pablano peppers, roasted, skins removed, and chopped
• 4 cloves garlic, crushed and chopped
• 1 cup pale beer
• 1 (32- ounce) can crushed tomatoes
• 1 (14-ounce) can black beans, rinsed
• 1 (14-ounce) can dark red kidney beans, rinsed
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon coarse salt
• 1 cup spicy vegetarian refried beans

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

Calico Beans

Tags

baked beans, beans, calico, flour sacks, Laura Ingalls Wilder, Little House on the Prairie, quilts

When I hear the word calico, I think of Little House on the Prairie. The main character and author, Laura, gave great detail about the calico dresses she and her sister’s wore as they adventured over the prairies. Calico is a cheap cotton fabric originally made in India and imported to the US from England. Typically, it has a small repeating floral print.

Above photo is from – Source (click on the word, the link is way too long!)

Now people use calico for quilts. The small repeating pattern is an excellent edge fabric or as an offset for more bold prints. In my area, many old quilts are made of the calico fabric originally used for flour sacks. See below for example. This photo from Source.

Calico beans is a Rose family recipe originally from an uncle who lived in Kansas as a cowboy/cook. I suspect the same comes from the repeating colors/pattern of the beans. Maybe a stretch but it is good name that reflects the rustic, rural origins of these beans. The hearty meatiness of the beans make them a crowd-pleaser, especially the men in my life.

Calico Beans

• 1 lb ground beef
• 1 cup diced onion
• 1/2 lb diced bacon
• 1/2 cup ketchup
• 3/4 cup brown sugar
• 1 tbsp mustard
• 2 tbsp vinegar
• pepper to taste
• 1 lb pork-n-beans, drained
• 1 lb kidney beans, drained
• 1 lb white northern beans, drained

Brown ground beef, onion, and bacon in a skillet. Drain. In a deep oven safe pan, combine all ingredients. Bake at 350 degrees for 30 minutes covered. I used my Dutch oven for this. Browning the beef and bacon leaves behind little brown bits stuck to the pan that have fantastic taste. The liquids added later loosen them up and distributes them back into the mix. Plus only one dish means less washing later!

Family Reunions and Cornbread Salad

Tags

beans, cornbread, family, family reunion, salad

This picture was taken early one  summer morning by my mother-in-law near their home in Wolfe County, KY. 

Family reunions are one of the best events of the summer. Today we went to the Nickell family reunion and were treated to good company and a flat bed trailer full of delicious country food. Fried chicken, chicken and dumplings, meat loaf, salads, casseroles, breads and desserts were in abundance. The family reunion is the perfect example of how good company makes food taste even better. I ate two platefuls and then dessert. I was so full!

These get-togethers are a great way to reflect on who we are and where we are from. While the majority of the family were seated in the yard on picnic tables and around card tables, the elders of the family sat on the porch, almost as though they were surveying the results of everything they had ever worked for- the children and grandchildren, their farm land, and peace of mind. So much has changed since our families first settled into Kentucky. Today we have instantaneous technology, instant gratification, and ultra-processed foods. Family reunions are a way to bring us back to a slower (and, perhaps, better) time when conversations were had face to face. When food was fresh and the culmination of a summer’s worth of hard work.

This is one of my most favorite dishes my mother-in-law makes. I can eat it until I am nearly sick. The whole combination is just divine. The name sounds kind of strange but you should try it. It is so fantastic!

This picture does not do this recipe justice. It is much prettier prior to serving but it gets all mixed up on the plate. 

Cornbread Salad

• 1 package of Hidden Valley Ranch dry mix
• 8 ounces sour cream
• 1 cup mayo
• 1 9-inch pan of cornbread, crumbled
• 2 (16 ounce) cans pinto beans, drained
• 3 large tomatoes, diced
• 1/2 cup green pepper, chopped
• 2 cups cheddar cheese, shredded
• 1 (16 ounce) can whole kernel corn, drained
• 3 ounces of bacon, crumbled

Combine salad dressing mix, mayo and sour cream. Set aside. In a 9×13 inch pan, layer remaining ingredients in the order listed above. Top with salad dressing mixture. Refrigerate then serve.

Ultimate Nachos

Tags

appetizer, beans, cheesy, Mexican, nachos, salsa

For some reason I have had a craving for nachos the past couple of days. No idea why but I had to indulge. Plus it was a good way to use up some of the ingredients just sitting in the fridge. The trick to keeping the chips crunchy is melting the cheese in the oven. The microwave just turns nachos into a gooey mess… I am glad I indulged my craving!

NACHOS!

• Tortilla chips
• 1 large tomato, diced
• 1/3 cup onion, diced
• 1 can green chilies or jalapenos
• 1 can chili beans
• 1 lb ground beef
• 1 packet of taco seasoning
• 6 to 8 ounches of cheddar cheese, shredded
• Sour cream and tomatilla salsa, if desired

Preheat oven to 400 degrees. Brown ground beef until cooked. Drain and add taco seasoning with the amount of water recommended on the package. Heat through until the water is cooked out. On a cookie sheet spead out a thin layer of tortilla chips. Top with meat, beans, tomato, onion, peppers, and cheese. Bake in oven until cheese is melted and bubbly. Any typical Mexican ingredients can be added, including avocado, olives, or cilantro. I just used what I had on hand.