bean chimichangas
Bean Chimichangas
6 large flour tortillas
12 tablespoons refried beans
6 tablespoons green chiles, roasted, peeled, seeded and chopped
12 tablespoons Longhorn cheese, grated
1 cup sour cream
12 tablespoons guacamole
Salsa
Lettuce, shredded
1 cup tomatoes, peeled and chopped
Warm tortillas. In a saucepan, heat beans and chiles. Spread refried beans in center of each warm tortilla; spread refried beans and chile, then sprinkle with cheese. Fold edges of tortilla to the center, overlapping edges. Place seam side down on a warmed serving plate. Top with sour cream, then guacamole, then spoon salsa over the ends. Garnish with lettuce and tomatoes.
Finley is going over to get a new piece of bat. — Jerry Coleman
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early american bean bake
Early American Bean Bake
Combine in casserole 16-ounce can pork and beans, 1 cup chopped celery, 1 chopped apple, 1/4 cup water and contents of Frenchs? Brown Gravy Mix envelope. Top with brown-and-serve sausage links. Bake at 400 degrees F for 30 minutes.
Makes 4 servings.
In no sense do I advocate evading or defying the law … That would lead to anarchy. An individual who breaks a law that his conscience tells him is unjust, and who willingly accepts the penalty of imprisonment in order to arouse the conscience of the community over its injustice, is in reality expressing the highest respect for law. — Martin Luther King, Jr.
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mesquite bean cakes
Mesquite Bean Cakes
6 cups ripe, dried mesquite beans
Water
Grind mesquite beans with a mortar and pestle until they reach a flour-like consistency. Add enough water to achieve a stiff dough. Pat the dough flat, cut it into squares, and dry the squares in the sun. Serve with milk or coffee.
It is fun to be in the same decade with you. — Franklin D. Roosevelt
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tamale beans
Tamale Beans
2 (28 ounce) cans pork and beans
1 (15 ounce) can tamales
1 small onion, chopped
4 slices bacon
4 tablespoons brown sugar
4 tablespoons dark corn syrup
Chop bacon into pieces and fry until crisp. Add onions; drain. Put beans in saucepan; add syrup and brown sugar. Mix in onions and bacon. Heat until steaming. Cut tamales into pieces and add to beans. Heat in a skillet or place in baking dish in oven until hot.
Four hostile newspapers are more to be feared than a thousand bayonets. — Napoleon
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$50 beans
$50 Beans
1 (10 pound) smoked bone-in ham
1/3 cup coarsely-ground black pepper
3 pounds pinto beans, soaked overnight
2 onions, chopped
12 garlic cloves, minced
1 tablespoon hot pepper sauce
1 tablespoon dried epazote (Mexican Tea)
Salt, to taste
Thoroughly rub down ham with pepper, massaging it into every pore. Let the ham sit for at least 1 hour, or refrigerate it overnight. Place ham in a large stockpot. Fill the pot with water to cover the ham by several inches. Let the pot simmer over low heat about half a day, covered, until the meat literally falls apart.
Remove the ham and bone, and reserve meat for another use. Add the pintos and remaining ingredients, except salt, to the broth. Barely simmer the beans for 3 to 4 hours, stirring them occasionally, until they are quite soft but still hold their shape. Add a little more water if the beans begin to look dry. Stir in the salt in the last few minutes of the cooking time. The pintos can be kept warm for another hour, covered, over very low heat. Serve the beans hot.
Serves 12.
The freedom of all is essential to my freedom. — Mikhail Bakunin
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bean cakes
Bean Cakes
1 recipe Boiled Pinto Beans, well drained
1 medium white onion, minced
2 serrano chiles, stemmed and minced
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup peanut oil
1 cup fresh tomato salsa
1 cup Crema
Mash the beans to a textured pur?e with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 cup of the bean mixture, make 3 x 1/2-inch patties.
Heat 2 tablespoons of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties.
Sprinkle each patty with salsa, then drizzle Crema over. Serve immediately.
You don have to hold a position in order to be a leader. — Anthony DAngelo
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walnut-lentil patties
Walnut-Lentil Patties
2 1/2 cups cooked lentils, drained (1 cup raw)
2 cups walnuts, finely chopped
2 cups fresh bread crumbs
2 eggs, lightly beaten
1 onion, finely chopped
2 tablespoons catsup
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon pepper
Dairy sour cream (if needed)
2 tablespoons vegetable oil
2 tablespoons butter
Pur?e the lentils in a blender or food processor. Place in a medium-size bowl.
Spread walnuts and crumbs in a shallow pan. Toast lightly in a hot oven (400 degrees F) about 10 minutes.
Stir into lentils. Add eggs, onion, catsup, cloves, salt and pepper. If mixture is very dry, add a little sour cream, if necessary.
Shape into patties (1/2 cup each). Saut? in oil and butter until nicely browned, about 5 minutes per side.
America is a large, friendly dog in a very small room. Every time it wags its tail, it knocks over a chair. — Arnold J. Toynbee
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bourbon beans
Bourbon Beans
64 ounces canned Boston baked beans or pork and beans
3/4 teaspoon dry mustard
1/2 cup chili sauce
1 tablespoon molasses
1/2 cup strong coffee
1/2 cup bourbon
12 slices canned pineapple
Brown sugar
Combine beans, mustard, chili sauce, molasses, coffee and bourbon, and place in a baking dish. Allow to stand for at least 3 hours.
Bake covered at 350 degrees F for 40 minutes.
Remove cover, top with sliced pineapple, then sprinkle with brown sugar. Bake uncovered for 40 more minutes.
Serves 12 easily.
I am not bound to please thee with my answers. — William Shakespeare
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tied-up beans (frijoles maneados)
Tied-Up Beans (Frijoles Maneados)
1 ancho chile (optional)
Water (optional)
2 cups Beans from the Pot or other cooked whole
pinto beans, plus 1/2 cup of the cooking liquid
1/3 cup milk
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted and ground
4 to 6 ounces asadero or mozzarella cheese, grated
Preheat oven to 350 degrees F.
Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.
In a food processor, pur?e the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.
Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 minutes.
It is not unseemly for a man to die fighting in defense of his country. — Homer
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chile beans
Chile Beans
1 pound pinto beans
3 tablespoons vegetable oil
4 large garlic cloves, minced
3 jalape?o peppers, sliced
1 cup chopped onion
1 tablespoon ground hot red chile
1 1/2 teaspoons toasted ground cumin seed
1 teaspoon salt
Chopped fresh cilantro leaves
Sort, Rinse and soak beans overnight in about 3 quarts of water.
Drain beans and cover them with about 1 inch of fresh water. Add 1 ? tablespoons of the oil. Cook beans, covered, for 45 minutes to 1 hour, stirring occasionally, until they are tender.
Heat remaining oil in a small skillet over medium heat. Saut? garlic, jalape?os and onion until just tender. Add saut?ed vegetables to the beans with the ground chile, cumin and salt; stir well. Cook over low heat for 10 minutes.
Adjust seasonings. Garnish with cilantro.
I was going to have cosmetic surgery until I noticed that the doctors office was full of portraits by Picasso. — Rita Rudner
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