Ham and Bean Soup

I finally wrote down and measured everything I do for this ham and bean soup so I don't forget the recipe! It is SO good. I made it for the full-time missionaries from my church, and they said it was one of the best soups they have had. Which, to me, is a compliment because there are a lot of good cooks in my church.

Ham and Bean Soup 1 lb. white beans, rinsed and soaked overnight
1 green pepper, chopped
1/2 onion, chopped
1 ham hock
2 c. frozen corn
2 tsp. salt
1 Tbs. parsley
1 tsp. garlic powder
6 c. chicken broth
2 tsp. chili powder (or to taste)
4 dashes Tabasco sauce

Throw it all in the crock pot, and cook on low for 6 hours. About 30 mins. before serving, take the ham hock out and let cool a little. Separate the meat from the bone. Throw out the bone, and put in the meat. Enjoy!

Ham and Bean Soup

I am putting this on here because of a request from my mom. We love ham beans here, and it's so easy and simple to make I've never really thought about putting it on the blog. But...just for you mom!

Ham and Bean Soup

6 c. water
5 c. dried navy beans, soaked overnight and drained (if you forget to soak them over night, put them in a pot boil for 10 mins and leave it to sit for an hour.)
1 ham bone, or 1lb of ham
2 c.  frozen corn
1 large jalapeño, chopped (you can remove the seeds and the membrane, but I am lazy and like it more spicy so I don't.)
1 onion, chopped
Salt and pepper, to taste

Place all ingredients in the crock pot. Cover and cook on low 8-10 hours or until beans are tender. Sometime during the last hour take the ham bone out and let it cool. Trim the ham off the bone and put the ham back in the pot. Toss the bone. Yummy!

Red Beans and Rice

This is my favorite way to cook beans (and the last catch-up post!). I used these beans for beans and rice, but I also use them for well, everything else. I have stopped buying canned beans (including refried beans), and using the results of this wonderful recipe as a replacement. I got this recipe with the users manual that came with our crockpot. I stick to the recipe, but I also add different spices too (salsa, jalapeño, and chili powder, to name a few).

Red Beans and Rice

1 lb. dried red (or any other type) beans
1 onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
3 cloves garlic, minced
4 c. broth of your choice (I usually do chicken)
2 c. water
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. hot pepper sauce
3 c. cooked rice

In a large pot, cover the beans with three times their volume of water and bring to a boil. Boil for 10 mins. and then remove from heat. Cover and let stand for an hour then drain. Combine all of the ingredients in the crockpot (except rice). Cover and cook on low for 10 hours, or on high for 6. You can either serve over hot rice (I like to use cilantro as a garnish and to round of the taste for beans and rice.), or freeze in bags (about 2 cups per bag) for later use.

Chicken Enchilada Pasta

I found this in the Better Homes and Gardens magazine and I thought it sounded good. A bit of a different twist on an old favorite. We liked it, and would have liked it more if I had 1) bought the right size of noodles, 2) had the chips to go on top, and (this was probably the worst offender) 3) had enough chicken...I guess I was having a bad shopping day. Or maybe it was Heather that was having the bad shopping day. I don't remember...

Chicken Enchilada Pasta

1 12 oz. pkg. jumbo shell macaroni
3 large green and/or red peppers, chopped
1 1/2 c. chopped red onion
1 jalapeño, seeded and chopped
2 Tbs. vegetable oil
2 c. chopped cooked chicken
1 16 oz. can refried beans (or make your own)
3 Tbs. taco seasoning
2 10oz. cans enchilada sauce
8 oz. shredded mexican-style cheese blend
1 c. sliced green onions
2 c. nacho cheese-flavored tortilla chips, crushed
Avocado dip and/or sour cream

1. Preheat oven to 350. Cook pasta according to package directions, drain.
2. In skillet cook peppers, onion, jalapeño and 1/4 tsp. salt in hot oil over med. heat until tender. Stir in chicken, beans, seasoning mix, and 1/2 cup enchilada sauce. Cook 5 mins. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, 30 mins. Uncover, sprinkle with remaining cheese. Bake 5 mins. or until cheese melts. Sprinkle with chips and remaining green onions. Serve with avocado dip and sour cream. Makes 8-10 servings.

As I mentioned above, I was missing a couple of things from this recipe. I would change the last two, but I honestly think it might be ok having this meal as more of a casserole like we did (an accident). I am willing to try the jumbo noodles, but the small shells worked well too. :)

Chicken and Black Bean Enchiladas

We enjoyed this tasty recipe from Julianne's blog for Cinco de Mayo.

Chicken and Black Bean Enchiladas

2-15 oz. cans black bean refried beans
2 t chili powder
1 t ground cumin
1 T diced jalapeños
1 lb cooked chicken breast in strips
6 – 8" flour tortillas
1 Cup Enchilada Sauce
4 oz grated Monterey jack cheese
½ cup chopped green onions, optional

Preheat oven to 400 degrees. Combine beans, chili powder, cumin, jalapeños in a mixing bowl. Spoon equal amount of mixture onto center of each tortilla. Divide chicken evenly over bean mixture. Roll up each tortilla. Fold in ends and place side by side in the bottom of a shallow, greased baking dish. Top with enchilada sauce, cheese & onions. Cover with foil & bake 20 minutes. Uncover and bake 10 more.

Grandma's Baked Beans

2 cans pork and beans
8 oz can of tomato sauce
2 Tbs. vinegar
1 lb. hamburger
2 Tbs. mustard
1/2 c. brown sugar
1 Tbs. cloves
1 Tbs. Worcestershire sauce
1/2 onion, chopped

Brown hamburger, once browned add onions. Combine all ingredients into a 9x13 pan. Bake for 30 minutes at 375* F. Serve with corn bread and salad.

*This also works great in the crock pot. It is way easy, but tasty.