Cowboy Beans

I'd like to think I'm a decent cook. An advanced beginner, perhaps. But the one area where I really lack in inspiration and technique is side dishes. I tend to focus my energy on one main dish, after which I just want to slap it on the table and declare dinner to be done. I know that's bad. I'm working on it. Starting with this recipe.

These Cowboy Beans are an excellent side dish. Tasty, relatively quick to make, and inexpensive. What more could anyone want? I've also eaten this alone for lunch (I had to do something with my test batch), and, while I wouldn't call this dish heavy, necessarily, it's pretty hearty. I personally love beans, especially at this time of year with the weather getting cold. Beans make me think of Texas and places south where winter doesn't suck so hard. I find dishes like this incredibly warm and comforting.

The only real I change I made from the original recipe I used was to swap out chorizo and replace it with bacon. I did this because I thought it would be easier to use of the rest of a package of bacon as opposed to being left with a random amount of chorizo. And I really think the smokiness from the bacon worked well in this dish. These beans are not particularly spicy, so heat lovers might want to add the whole jalapeno.


COWBOY BEANS

2 slices bacon, diced
1/2 yellow onion, diced
1/2 jalapeno, finely chopped
1 tsp chili powder
1 tsp oregano
1 garlic clove, minced
1 large tomato, diced
1 15oz can pinto beans, undrained
3/4 c water
salt and pepper to taste

1. In a 2-quart stockpot, cook the bacon over medium-high heat. Drain grease, leaving some behind to help cook the vegetables.

2. Turn down the heat to medium. Add onion to the bacon and cook until tender, or about 4 minutes. Add jalapeno and cook for another minute. Stir in the chili powder and oregano. Add in the garlic and cook until fragrant. Add in the tomato and heat through for about a minute. Add the can of pinto beans and water.

3. Bring mixture to a simmer. Simmer for about 15 minutes. Season with salt and pepper.

Source: Food Network Magazine

This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, Made by You Monday, Tuesday Talent Show, Totally Tasty Tuesdays, This Chick Cooks, Full Plate Thursday, It's a Keeper, Foodie Friday, Sweet Tooth Friday, Sweets for a Saturday

Black Bean Chili

A couple of weeks ago, our grocery store had a display of cans of organic black beans being sold at a steep discount. The cans had apparently fallen off a truck and gotten dinged up in the process, but there was nothing wrong with the beans inside the can. Never able to resist a good deal, I picked up a few cans. The next week, I picked up a few more cans. And then the next week.

I came to have more black beans on hand than I had recipes to deal with them. So I came up with this chili recipe. The ultra lean ground beef makes this chili a healthy option, something that is, unfortunately, sorely lacking from my usual recipe repertoire. It's quick to prepare and cooks in a crockpot, perfect for busy days. Normally, with chili, I'm a dedicated kidney bean girl. However, my husband said this chili was the best I've ever made, and I've tried dozens of recipes over the years. See, the black beans falling off the truck was a sign!

BLACK BEAN CHILI

• 1 lb very lean ground beef (at least 95% lean)
• 29 oz can tomato sauce
• 3 15oz can organic black bean, drained
• 2 or 3 large tomatoes, diced
• 2 c frozen chopped onion
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp black pepper
• 1/2 tsp salt

1. In medium skilled, fully cook and drain ground beef. Transfer to slow cooker (4 quart size or larger). Add all other ingredients to slow cooker. Cook on low heat for 8-10 hours.

Source: Cats and Casseroles original recipe

Creamy Black Bean Burritos

It's Cinco de Mayo, and I can't imagine a better way to celebrate than with some Mexican-inspired flavors. These burritos are the perfect solution to for any busy night. They take no more than 10 minutes to make, and are popular with kids and adults alike. I love making authentic Mexican food, and I love making food from scratch. But sometimes you just want dinner. For those times, I really enjoy this recipe.

CREAMY BLACK BEAN BURRITOS

• 6 8-inch flour tortillas
• 1 15 oz can organic black beans, drained
  
• 1 10oz can diced tomatoes with green chilis (like Rotel), drained
  
• 4 oz neufchatel cheese
• 1/2 tsp cumin
• 1/4 tsp onion powder
• romaine lettuce (optional)

1. In a 2-quart saucepan over medium heat, combine black beans, Rotel, neufchatel cheese. Heat, stirring occasionally, until cheese is melted and ingredients are well mixed. Stir in cumin and onion powder. Spoon into flour tortillas and serve with desired toppings.

I always like to top my bean mixture with a healthy handful of chopped romaine lettuce. It cuts through some of the heat, adds some freshness, and gives the burrito a welcome crunch. However, the choice is yours. Enjoy!

Source: Lemons and Love