Best Beans (3)

Yep, Dad's beans have already been posted but they were on the best 7 list soo.....

EB'S PINTO BEANS AND RICE

4 cans pinto beans with liquid                                   dried onion

1 can tomato sauce                                                        2 tsp garlic powder

2 tsp salt                                                                              1 tsp cumin        

1 tsp chili powder                                                            1 TAB mustard

Pepper to taste                                                                2-3 slices of chopped bacon

1 lb crumbled and browned hamburger and/or turkey

Dump pinto beans into a pot over medium heat.  Add dried onion, tomato sauce, spices and mustard and if desired 3 or 4 strips of uncooked bacon chopped into small pieces. Simmer for 20 minutes. (or 1 lb dried pinto beans and enough water to cover them by an inch into the crockpot + rest of ingredients- simmer 8-10 hrs on low) Add meat and simmer longer. Smash some of the beans with a potato masher to thicken.

Serve over brown rice. Garnish with sour cream and chopped cilantro.

Crockpot Chicken Taco Chili   skinnytaste

½ small onion, chopped               1 (15.5 oz) can black beans

1 can kidney beans                          1 (8 oz) can tomato sauce

10 oz frozen corn                             2 (10 oz) cans rotel

1 packet taco seasoning               1 tbsp cumin

1 tbsp chili powder         3-4 boneless skinless chicken breasts

1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well. Nestle the chicken in, cover and cook on LOW for 10 hours or on HIGH for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. 

Top with fresh cilantro and sour cream and crushed up corn chips. 

Mari's White Chicken Chili

1 onion, chopped                                                       3 cloves garlic, crushed                                                     
1 (4 ounce) can diced jalapeno peppers            1 (4 ounce) can chopped green chile peppers             2 teaspoons ground cumin                                    1 teaspoon dried oregano

1 teaspoon ground cayenne pepper                    2 (14.5 ounce) cans chicken broth                 
 1 can each white beans & garbanzo beans

3 cups chopped cooked chicken breast        1 cup shredded Monterey Jack cheese

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and beans and corn if desired. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm with cheesy quesadillas.