Beans and Weenies

Beans and Weenies

©From the Kitchen of Deep South Dish

4 hotdogs, sliced

Olive oil

2 tablespoons of chopped onion

1 can of cheap-o pork and beans

1 can of Rotel diced tomatoes, drained

2 tablespoons Heinz ketchup

1 teaspoon of yellow mustard

2 tablespoons of brown sugar

1 teaspoon of hot sauce, or to taste, optional

Saute the onion in the olive oil over medium high heat just until soft; toss in the hotdogs and brown. Add rest of ingredients, bring to a boil, reduce to a simmer and cook 15 to 20 minutes longer. Taste and adjust seasonings as desired. Eat!

Homemade Refried Beans

Ingredients

1 15 oz can pinto beans
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
1 jalapeño pepper, minced (optional)
1 tablespoon canola oil
1/8 cup half and half (optional)
Cotija Cheese to taste (optional)

Directions

In a medium bowl, empty one 15 oz cans of pinto beans. Do not drain liquid before adding.

Use a large spoon or a potato masher to mash beans to desired consistency. Add garlic powder, onion powder, salt, pepper, and jalapeño if using, and stir to combine evenly.

Heat a frying pan over medium heat. When the pan is hot, add canola oil. When the canola oil slides easily across the pan, add the bean mixture directly to the pan.

Stir the beans immediately and often as liquid cooks down. If you’d like your beans to be creamy, stir in the half and half and allow to just heat through before removing from heat.

Top with cotija cheese, then enjoy with fajitas, your favorite breakfast tacos, tostadas, quesadillas, or enchiladas.

Bean, Ham & Bacon Soup

Ingredients

4 can(s)	great northern beans; drained and rinsed (or use dry beans & soak overnight)
1/2 lb	bacon, fried crispy and crumbled
1/2 lb	ham, diced & fried golden brown
3 md	carrots, diced
3	celery stalks, diced
1 md	onion, minced
1/2 tsp	thyme, dried
1 tsp	garlic powder
1 can(s)	tomato paste (6 oz)
6 c	vegetable stock
1 Tbsp	red wine vinegar
	salt & pepper, to taste

Directions

1

 Place all ingredients except wine vinegar, beans, salt and pepper in a large kettle. Simmer until veggies are tender. Add beans until cooked through. Stir in vinegar. Season with salt & pepper if needed.

2

 Use an immersion blender to puree some of the beans in the pot to thicken to your desired consistency.

3

 You probably won't need to add salt to this as there is plenty from the bacon and ham. I used lower sodium bacon and it was perfect.

Sausage and Beans

Sausage and Beans

Ingredients

• 1 15-ounce can whole cooked unseasoned tomatoes
• 1 15-ounce can your choice of red beans/kidney beans
• 1 pound of your choice of ground seasoned sausage, kilbasa
• 1 cup uncooked rice of your choice
• 1 cup water

1. Brown sausage in a medium-sized deep pan on medium heat. Break apart into small chunks.
2. Add tomatoes, crushing by hand into chunks, including all juice from the can
3. Add beans with their liquid.
5. Add water until mixture is sloppy.
6. Bring to a low boil, then reduce heat and simmer until thickened, about half an hour.
In the meantime, cook rice as you would normally do and set aside.
Serve sausage and beans over warm rice. Add salt/pepper to taste

Campers Casserole

• 1 pound extra lean ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1 1/2 cups cooked rice
• 1 can (14oz) or 2 cups kidney beans or pinto, drained and rinsed
• 1 bigger can (28oz) diced tomatoes, pureed or use tomato sauce
• 1 cup cheddar cheese, grated

HEAT OVEN 350ºF.
In a large pan or dutch oven over medium heat, brown the beef, onion and garlic.  Season with chili powder.  Stir in cooked rice then transfer mix to a greased 13-inch by 9-inch casserole dish.
Add one layer of beans then pour on pureed tomatoes. Bake, covered, for 40 minutes.  Uncover, sprinkle with cheese.  Return to oven and bake, uncovered for 10 minutes or so, until cheese is melted.  Serves 4 to 6 campers.

Source: Simple Daily Recipes

3 maybe 4 ingredient White Chili

3 maybe 4 ingredient White Chili

• 1 can Northern Beans
• 1 jar Salsa (mild, medium or my favorite, Hot)
• 1 pound ground turkey, browned

Mix together and enjoy…
If you do like it thinner, add a can of chicken broth

Crockpot Red Beans and Rice

Crockpot Red Beans and Rice

This is the first time I have made this comfort meal in the Crockpot and I must say, it turned out really well.
No babysitting the dried beans. Nothing to do until serving time when you cook the sausage, shred the hocks, and make the rice.
This is a fairly inexpensive meal, especially if you use just the ham hocks and not add the sausage, but it certainly won't break the bank if you do add the sausage.
I browned the Kielbasa separately at the end of the cooking time of the beans and dumped it in while the rice was cooking.
I happen to like my meat cut up small and the rice stired in, but you can certainly have it the traditional way, with large chunks of meat and a scoop of rice on top of the beans.
Allow 10-12 hours to cook on low. The longer, the better.




Ingredients:
1 pound dried red beans
2 smoked ham hocks
hot water, enough to cover the beans. About a quart
1 onion, diced
1 green pepper, diced
3 stalks celery, diced
2 cloves garlic, grated or minced fine
Creole Seasoning to taste
1 pound Kielbasa or Smoked Sausage...optional

1 cup dried long grain rice, cooked to package directions.

Drop the beans, ham hocks, onion, pepper, celery, and garlic into the crockpot. Do not add the Creole Seasoning in yet. The salt in the seasoning will make the beans tough.
Cover the beans with hot water. About a quart of water is what I used. Stir to combine. Place lid on crock and let her slow cook on low for 10-12 hours.
Remove ham hocks and let them cool. Take a potato masher and mash the beans up slightly. You want them quite chunky, not pureed.
While the ham hocks are cooling, brown the Kielbasa in a fry pan and cook up the rice.
Shred the meat off the ham hocks. Discard bones, fat and skin if the skin freaks you out.
Place meat of the ham hocks and the sausage back into the crock with the beans, and season with the Creole Seasoning to taste. Start with 1/2 teaspoon and work your way up. Careful. It's some volatile stuff if you are not used to heat. I tend to go light on the seasoning here because my son doesn't like things that are too spicy.

When rice is done, fluff with a fork.
I like to stir my rice into the beans, but some people prefer to add a scoop of rice on top of their bowl of beans.
Enjoy.

This reheats nicely in the nuker and possibly, even better the next day.