Homemade Refried Beans

This recipe comes from my brother in law Dan. We love visiting his family as this is always on the menu. It isn't an exact science and you may have to make it a few times to get it the way you like. I finally found a groove for my family and it is a tried and true favorite. These are quite easy to make but a bit time consuming, not in the "stay in the kitchen all day" kind of way but in a "start it one day and finish it the next" kind of deal. I have friends that have made these in the crock pot but for some reason I always make mine on the stove.. We eat these topped with cheese and dipped with tortilla chips, rolled in flour tortillas in a bean burrito and in enchiladas or tacos.. anyway you make them you will be hard pressed to eat refried beans out of the can ever again.

Homemade Refried Beans

1 pound small red or pinto beans
1 4 oz can chopped jalapenos
1 12 oz package bacon
9 or 10 cloves garlic
2 tsp pepper
Salt to taste

Rinse beans and put in large pot. Cover with water about 3 inches above beans. Soak 24 hours. ( I put mine in one night then let them soak all day and cook them the following morning) drain and rinse beans and place back in heavy pot. Cover with water about 2 inches above beans and cook on medium heat with a steady low boil.

Cut bacon into tidbits and fry until crispy.
(Just a note* I use inexpensive bacon or bacon ends and pieces. It is really the bacon fat that flavors the beans)

Add bacon ( grease and all), can of jalapenos (undrained) and garlic cloves (whole) to the beans.

Cook beans on low for 3 hours or until beans are soft and easy to mash. Be sure to check on beans often to make sure water is kept 1 inch from top of beans. (you may have to add more water from time to time)

When beans are finished cooking, drain and KEEP liquid.

Two options, I go for the first because I am really lazy and I don't notice much difference...

Option 1. Mash beans with a potato masher until desired consistancy. Use reserved liqued for moisture. (I like mine a bit more moist as the dry out as they sit a while)

Option 2. In a heavy frying pan place a cup of beans at a time and heat. Mash with a potato masher until desired consistancy adding reserved liqued as needed. Continue until all beans are mashed.

Once beans are mashed they can be served immediatly or stored for up to a month in an airtight container in refridgerator.

Black Bean Salsa

This recipe comes from Noreen's sister-in-law. It became a a fast family favorite, easy to make and I can never keep it around. There are two versions. We tend to lean toward the italian dressing one but like them both. (Depends on what I have in my fridge at the time)
This is great in tacos, on enchiladas or just eaten with tortilla chips. Give them both a try, one version is bound to be a new favorite.

Black Bean Salsa

1 can black beans (drained)
1 can olives (drained)
1 can corn (drained)
2 avocados
4 tomatoes
1/2 red onion
1 pepper (green, red or yellow)
1/2 bunch fresh cilantro (rinsed and drained)

Pour beans and corn into a large bowl. Chop olives, avocados and tomatoes into small pieces. (size depending on how chunky you want your salsa) chop up cilantro and add to ingredients.

Version 1: Add 1/2 bottle of italian dressing and sprinkle with salt to taste. Mix well.

Version 2: Add 2 TBS ranch dressing, squeeze juice from 1lime and sprinkle with garlic salt to taste. Mix well

White Chicken Chili

This recipe comes from a friend of mine who use to live right through the field from our family. This recipe won the chili cook-off last year at our Church and has become a family favorite. I like to cook this in the crock pot. It takes about 4 hours on low. Thank You Regan for the great recipe! By the way, for more great recipes and frugal shopping ideas visit the Grocery Cart Challenge blog here.

White Chicken Chili

Melt 1/2 cube butter
Whisk in 1/4 C. flour

Cook till light brown color.

Gradually add: 2 C. half & half

Add: 3/4 c. chix broth
Stir constantly and simmer till thickened.

Add:
1 t. chili pwd.
1 t. cumin
1/2 t. pepper
1/2 t. salt

Then add:

2 chix breasts, cooked & diced
2 (4 oz.) can diced green chilies
2 can navy beans (white)
1 1/2 c. monterey jack cheese

Simmer for ten minutes.

Mexican Chicken w/ Black Beans

This is a great item for summer crock pot cooking... It is easy and delicious and doesn't heat up your kitchen, and it reminds me of the Bajio Grill. yummy!

Mexican Chicken w/ Black Beans

4-6 boneless skinless chicken thighs
3 TBS taco seasoning
1/2 cup chicken broth

Place chicken, seasoning and broth in slow cooker and cook until tender and easy to shred. (about 5-7 hours on low.) Shred chicken meat and place back in broth mixture to keep warm.

4 TBS oil
2 (16 ounce) cans Black Beans, rinsed and drained
1 small red onion, chopped
1 TBS chili powder
2 tsp ground cumin

Heat oil in large skillet over medium heat and cook onions about 1 minute. Add remaining ingredients and cook until heated through about 3-4 minutes.

1/3 cup fresh cilantro, chopped
2 TBS lime juice
salt

Toss bean mixture with cilantro, lime juice and salt to taste.

Serve shredded chicken and beans on warm tortillas with cooked white rice and salsa.

* I use a whole chicken in my slow cooker. I cook until it falls apart and throw away the bones and skin. It is inexpensive and super easy.