Pureed Black Beans

We love tacos at our house.  But sometimes I get sick of refried beans.  In fact, whenever we eat out "Mexican," I get black beans instead of refried.  Speaking of great Mexican food, can I just say that Viva Zapatas here in Vegas is some of the best Mexican food I've ever laid my mouth on?  Just saying...  Anyway, so I occasionally make mashed black beans to go with our tacos.  It's very simple, although I'm sure you could make it more complicated if you wanted to cook the beans yourself in the crock pot.

Pureed Black Beans

Ingredients:
1 can black beans, drained and rinsed
1/2 tsp. lime juice
1/2 tsp. garlic powder
1/4 tsp. onion powder

Directions:
1. Pour beans into a food processor and process slightly until beans are just broken up.  Add  lime juice, garlic and onion powders and process for just a few seconds to mix. (You can puree to your desired consistency, more or less)
2. Pour mixture into microwave-safe bowl and heat for 1-2 minutes until warmed through.

White Chili (With Leftover Thanksgiving Turkey)

The holidays are over, the decorations are put away, and I have started to clean out my fridge, freezer, and pantry from all that junk food that I really should not eat.  While cleaning out my freezer though, I found 2, gallon size bags full of leftover Thanksgiving turkey.  What on earth do you do with all that turkey?  I found a recipe for turkey chili, made a few tweaks of my own, and have found a new family favorite.  You could use ground turkey in this.  Oh, and you may think you're seeing a typo on the "cinnamon" ingredient, but there's not.  You have to add it!  It just gives the chili such a nice flavor. 

White Chili With Turkey

Ingredients:
1/2 onion, chopped
3 cloves garlic, minced
1 1/2 pounds shredded turkey
8 oz. can diced green chile peppers
1 Tbs. ground cumin
1 Tbs. oregano
1 tsp. ground cinnamon
Ground cayenne pepper to taste
Ground pepper to taste
3 (15 oz.) cans cannellini beans, drained and rinsed
2 cups chicken broth
2 cups shredded Monterey Jack cheese

Directions:
1. Combine all ingredients in a crock pot, except for cheese.  Cook on High for 4 hours.
2. Add 1 cup of cheese to chili and cook on low for 30 minutes. 
3. Serve with remaining cheese.

Red Beans & Rice

While I was growing up in the South, this was a staple. While my hubby was on his mission for the LDS church, it was also a staple. It's cheap, easy, hearty and yummy! This is a simpler recipe. I will be posting one soon though that is more authentic and uses a slow cooker. But for now, this is a great one to use when you are in a hurry.

Red Beans and Rice

Ingredients:
2 cups water
1 cup uncooked rice
16 oz. smoked sausage
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, chopped
30 oz. can kidney beans
16 oz. can whole peeled tomatoes, chopped
1/2 tsp. oregano
1/2 tsp. pepper
salt to taste

Directions:
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and let simmer on low for 20 minutes or until water is gone.
2. Cut sausage into thin slices. In large skillet, over medium heat, saute sausage until browned. Stir in onion, green pepper, and garlic. Saute until tender.
3. Pour in beans and tomatoes (with juice). Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.