Creamy Black Bean Taco Soup

 Creamy Black Bean Taco Soup  

Canned Green Beans with Bacon and Onion

 

Ingredients

• 2 strips bacon chopped
• 2 tablespoons bacon grease
• ⅓ cup onion chopped, yellow or purple
• 1 can green beans about 15 ounces
• a little brown sugar

Instructions

• In a medium skillet, cook bacon until crisp. Remove from the pan.
• Drain bacon grease, leaving 2 tablespoons in the pan.
• Add the onions, cook until translucent.
• Drain half of the liquid off of the canned green beans.
• Add the green beans and half the liquid into the pan with the onion.
• Cook until almost all the liquid is evaporated.  Add a little brown sugar!
• Add bacon back into the pan. Stir to combine.

Barry Goldwater's Arizona Chili

1 pound ground beef
1-pound dry pinto beans, soaked overnight
6 oz. tomato puree
2 c. chopped onion
3 T. chili powder
1 T. cumin
salt to taste
water as needed

Saute beef an drain off excess fat, leaving a little for flavor.  Add beans, puree and onion and stir well.  Mix the chili powder, cumin and salt (about 2 t. to his taste) and add to chili  Bring to a boil, stirring.  Turn low and cook slowly until onions and beans are tender.  Add water to desired consistency as needed.  Serve 4 to 6 guests who know beans about chili.

Sandra's Chicken Marsala and Fresh Green Beans

Chicken Marsala, 4/10/2019

Ingredients

Chicken:

·        1/2 cup all-purpose flour (plain flour)

·        ½ to 1 teaspoon salt (less if you use salted butter)

·        1 teaspoon garlic powder

·        1 tsp. onion powder

·        1/2 teaspoon black pepper

·        2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets*

·        2 tablespoons olive oil, divided

·        4 tablespoons butter, divided

Marsala Sauce:

·        1 tablespoon butter as needed

·        8 ounces brown or Cremini mushrooms, sliced

·        4-5 cloves garlic, minced

·        3/4 cup dry Marsala wine  (Buy it in the vinegar aisle.)

·        1 1/4 cup low-sodium chicken broth (or stock)

·        3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**

·        2 tablespoons fresh chopped parsley  (I used dried)

Instructions

1.   Mix the flour, salt, garlic & onion powders and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.

2.   Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 

Repeat the same with the remaining 2 chicken breasts.

3.   In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and saute for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.

4.   Add the garlic and cook until fragrant, about 1 minute. (I used bottled roasted garlic.)

5.   Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).  (You can use some of the flour mixture left from dredging and some broth or water to make a past to further thicken sauce, if desired.

6.   Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)

7.   Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

GREEN BEANS:  Wash & trim fresh green beans. Heat sesame or vegetable oil & some butter in a pan until butter is melted and pan is hot.  Sauté chopped onions until starting to be clear.  Add beans and stir fry. When tender-crisp, add minced garlic & stir to combine.  (If desired, add a little water and cover to steam—The beans cook faster.) When beans are desired doneness, add just a little teriachi sauce and stir.  I used the brand that has sesame seeds. This is really a Chinese dish, but we’re not fussy with semantics.

Bean Dip

1 -  6 oz. can refried beans
1 c. picante sauce
1 c. cheese
3/4 c. sour cream
1 -  3 oz. pkg cream cheese
1 t. chili powder
1/4 t. cumin

Cook slowly over low heat until cheese is melted and dip is well blended  Enjoy with tortilla chips.
(Westfall Family recipe)

Bean Soup (White)

2 cans white beans (rinsed and drained)
1/2 c. onion, diced or 1/4 c. dried onion

2 minced garlic cloves

3 c. chicken stock

1/2 c. half and half or heavy cream

Rosemary (preferably a sprig from your garden)

Salt and pepper to taste

If using real, diced onions, saute in olive oil over medium heat until translucent and add minced garlic for the last few minutes.  Then add the rest of the ingredients and simmer about 25 minutes.    If using dried onions just put all ingredients in the pot and simmer on low for 20 to 30 minutes. Once the soup is done, please remove the rosemary sprig and blend in food processor.  Return to pot and stir in cream and reheat.  Excellent with sour cream and Parmesan cheese.

Salsa Black Bean Soup

INGREDIENTS:

2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa

1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion

DIRECTIONS:

1.	In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2.	Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3.	Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14132&origin=detail&servings=4&metric=false

Garbanzo Bean Salad (Turkish)

http://www.pccnaturalmarkets.com/pcc/recipes/pcc-turkish-garbanzo-salad

Recipe for Bean Soup Served in U.S. House of Representatives Restaurant

This soup recipe comes from a Menu from the House of Representatives Restaurant U.S. Capitol that was saved by our friend Claus from Friday, April 17, 1953.  Bean Soup was a featured item on the menu at the House of Representatives Restaurant for many years.  The story goes that in 1904 when the then Speaker of the House, Joseph G. Canon, of Illinois, came into the House Restaurant and ordered Bean Soup.  It was hot and humid in Washington that day; and, therefore, Bean Soup had been omitted from the menu.  "Thundersation," roared Speaker Cannon,  "I had my mouth set for Bean Soup" and, he continued, "from now on, hot or cold, rain, snow, or shine.  I want it on the menu every day."  For many, many years it was on the menu.  Also on the menu was the simple version of Bean Soup:

2 lbs. No. 1 white Michigan beans
Cover with cold water rand soak overnight
Drain and re-cover with water
Add a smoked ham hock and simmer slowly, for about 4 hours until beans are cooked tender.    Then add salt and pepper to taste.  Just before serving bruise beans with a large spoon or ladle, enough to cloud.

Later, the recipe was expanded with a few vegetables and is as follows:

• 1 pound dry white beans, soaked overnight (or quick soaked)
• 1 meaty ham bone or 2 smoked ham hocks
• 3 quarts water
• 3 onions, finely chopped
• 3 cloves garlic, finely chopped
• 4 stalks celery, with leaves, finely chopped
• 1/4 cup parsley, finely chopped
• [Senate version: add 1 cup cooked mashed potatoes]
• salt and pepper to taste

Garnish: minced parsley or chives

Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.

Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until the beans are nicely tender.

Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones.

When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.

Please note: this recipe derives from a Senate cookbook circa 1960s...and in my humble opinion is better than the plain Jane prescription listed on the Senate website. Different refs for different chefs.

Red Bean and 
Quinoa Chili

Prep time: 1 1/4 hours, 30 minutes if beans pre-cooked
Makes 6-8 servings

• 1 cup dried kidney beans, soaked
• 1 tsp cumin
• 3 cups water
• 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 tsp sea salt
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1-2 tsp cumin
• 1 tsp dried oregano
• 1/8 tsp cinnamon
• 1/8 tsp cayenne
• 2/3 cup quinoa, rinsed in warm water and drained
• 1 cup fresh or frozen corn
• 1-2 cups organic tomato sauce
• 1 cup water

Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes).

Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.

Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008 on Bastry site.  Bastry

Black Beans for Breakfast

2 eggs
3 egg whites

2 T. water

onion salt

1 (15 oz.) can black beans, (drained and rinsed well)

1/4 c. favorite salsa

1 avocado (peeled and sliced)

Whisk eggs, whites and water.  Place a little oil in a fry pan and slowly cook egg mixture until it is set.   Heat black beans and then serve by layering black beans, eggs, salsa and avocado on individual plates or bowls.  A few turns of pepper on top would be nice.

Salt Lake Tortellini Salad

Salt Lake Tortellini Salad - R. S. Bulletin

By Cj3. September 2010 16:27

8 oz. Cheese-filled Tortellini                                          1 (15 oz.) can Kidney Beans (rinsed/drained)

1 cup Broccoli Florets                                                     ½ Red Onion (thinly sliced)

4 oz. fresh grated Parmesan Cheese                              ¼ lb. sliced Dry Salami (cut into thin strips)

1 (13 ¾ oz.) can quartered Artichoke Hearts                  1 (16 oz.) bottle Bernstein’s Cheese Garlic Dressing

6 oz. Black Olives (drained/halved)                                1 pint Cherry Tomatoes (halved)

1 (15 oz.) can Garbanzo Beans (rinsed/drained)             1 Avocado (sliced)

Cook tortellini in boiling salted water according to package directions.  Drain well, rinse with cold water, and place in large salad bowl.  Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing.  Refrigerate for several hours.  Just before serving, stir in more dressing, and top with tomatoes and avocado.

Spaghetti--Southwestern Style

1 t. olive oil
4 boneless, skinless chicken breasts, cut into thin strips
2 c. bottled spaghetti sauce
1 (15 oz.) can black beans, rinsed and drained
1/2 c. frozen corn
1 (4 oz.) can diced, green chilies
2 T. chopped cilantro (if desired)
1/2 t. ground cumin
1/8 t. crushed red pepper
12 ounces of whole wheat spaghetti

Heat olive oil and add chicken and cook about 5 minutes.  Stir in spaghetti sauce, beans, corn, chilies, cilantro, cumin and crushed red pepper.  Heat to boiling.  Reduce heat to low and simmer 20 minutes.  Cook spaghetti according to pkg directions and spoon sauce over.

Black Bean Soup (from Our Best Bites)

1 T olive oil

4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves 

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc

Place a large stock pot on the stove-top and set to medium-high heat.  When pan is warm, add olive oil.  Add carrots, celery, onion, and garlic and saute 4-5 minutes.
 

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
 

Simmer uncovered for about 20-25 minutes or until carrots are tender.h

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters. 
 

Puree soup until completely smooth.  Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.  Ladle into bowls and top with desired toppings. Serve with extra lime wedges.  Makes about 8 C soup.
 

 Article printed from Our Best Bites: http://www.ourbestbites.com  I highly recommend their cookbook and their web site.  YUMMY!!!

13 Bean Chile

• 1 1/4 c. dry Bob's Red Mill 13 Bean Soup Mix  (Wash  and soak 1 1/4 c. beans overnight or soften by boiling five minutes and allowing to soak at least one hour.  Drain, rinse, and cover with water; then simmer until tender (1-3 hours)

Brown 1 lb. of ground turkey, chicken, pork, or beef (if desired).  Then add:

• 1 onion, chopped (saute)
• 4 garlic cloves, minced 
• 2 8 oz cans tomato sauce, no salt added
• 1 6 oz can tomato paste
• 2 15 oz cans diced tomatoes with pepper
• 3 cups chopped kale or spinach
• 4 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp chili powder
• pinch salt and pepper to taste
• cooked 13 bean soup mix (from above)

Mix all together and simmer one hour.  Could also place in the crock pot on low for 6-8 hours.  

Mexicali Bean Salad

1/2 cup Red Wine Vinegar 1 cup cooked Red Kidney Beans 3 oz Mild Salsa 2 cloves Garlic, minced 1 Tb Parsley Flakes 1/8 tsp Ground Cumin 1/4 tsp Chili Powder 1 Tb Olive Oil 1 cup Corn Kernels, fresh, frozen or canned 1/2 cup Fresh Cilantro 1/4 cup Sliced Red Onion 1 cup cooked Black Turtle Beans

Directions

Follow basic bean recipe for cooking raw beans. Combine salsa, garlic, parsley, cumin and chili powder. Add red wine vinegar, blend well. Reserve at room temperature. Combine black beans, kidney beans, corn and cilantro in a large bowl. Mix to blend. Add reserved dressing and toss. In boiling water blanch red onion for one minute. Remove from heat; plunge into cold water and drain. Combine onions with salad and toss. Chill well. Yield: 4-6 servings

Creamy White Chili

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes

1 medium onion, chopped
2 cloves garlic, minced or 1 ½ t. garlic powder
1 T. vegetable oil
2 cans (15 ½ oz.) great northern white beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
2 cans (4 oz. each) or 1 (7 oz.) chopped green chilies
1 t. salt
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ t. cayenne pepper (optional)
1 c. sour cream (or if you don’t have sour cream 2 T. lemon juice and
½ c. – ¾ c. milk)

In a large saucepan, saute chicken, onion and garlic or garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes.  Remove from the heat; stir in sour cream (or lemon juice and milk.)  Serve immediately.  Makes 7 servings.

Black Bean Soup

2 cups of black beans, drained and rinsed

2 cups chicken broth

1 cup of mild salsa

1 can of diced green chilies, small
1/2 can corn
1/2 tsp. lime juice

Sprinkle of shredded cheese (can be frozen for up to six months)
Heat the salsa in a saucepan over medium heat, stirring often for about five minutes. Add the beans, broth, chilies, corn, and lime juice, and heat to a boil. Reduce heat and simmer for 15 minutes. Serve and top with cheese.  Great with cornbread or corn tortilla chips.