Canning dry beans and Taco Bells Bean burritos

Years ago a lady in our ward, Inga, told us about canning dried beans. She even brought several bottles and some bean dip she had made from said beans. I remember thinking how badly I wanted to do that. Fast forward to now. I finally got around to it and actually had to message her and ask her to remind me how to do it. It was so easy and they turned out perfect.
Tomorrow I am going to attempt to do it with black beans. Today was pinto. Anyway, here is how it goes.

In quart jars put 1 C dried beans- you don't have to soak, boil or anything- and 1 tsp salt. Cover beans with boiling water and fill to within 1 in headspace. Put the prepared lids on and put in pressure canner for 80 minutes on 15lbs of pressure. I have an old school pressure cooker.

I let mine sit until the pressure was all gone and then took them out and opened a jar. They were perfect. Not mushy or hard! Bonus!!! And then I made Taco Bell's bean burritos for dinner and my picky eater ate three of them. THREE!!!!! We'll be doing this again!

Taco Bell's Bean Burritos
1 qt jar of pinto beans, mostly drained but leaving a little liquid
red enchilada sauce
mexican cheese blend
tortillas
onion, minced (optional)

In your blender or food processor blend the beans with some of their liquid until smooth. Add enchilada sauce until you like the taste. Put a scoop of beans on the tortilla and cover with cheese. Roll up and enjoy. We left out the onions because of the picky eaters.

Bill's Chili

It always surprises me when I notice that some of our absolute favorite recipes have yet to be posted. This is one of them. We make this chili all the time. People ask my husband to make it for them. He has won ribbons at the state fair for it. It is the best sweet chili I have EVER had! Make some cornbread and enjoy on a cold wintry night.

Bill’s Chili

½ lb cubed bacon, cooked

1 lb ground beef, cooked

1 C chopped onion

1 can pork & beans

1 can Ranch style beans

1 can kidney beans

1 tsp salt

1 tsp dry mustard

2 tsp vinegar

½ C ketchup

¾ C brown sugar

Mix all ingredients in crock pot. The longer it simmers the better it is!

Black Bean Soup

A few months ago we took the kids to one of my favorite hippie-type restaraunts in Anchorage: Middle Way Cafe. We ordered everyone food and then I chose the black bean soup with blue chips on the side. By the time our meal was completed the two youngest kids had eaten more of
my soup than I had. The only thing to do after that was try and copy the recipe.

At dinner tonight the kids both remembered eating it at the cafe and devoured all that was put in front of them.

Black Bean Soup

2 T olive oil
1 C diced onion
1 C grated carrots
1 C diced celery
1 C chopped bell pepper
4 minced garlic cloves
4 C black beans, drained and rinsed (I cooked 2 C dry beans)
4 C chicken broth (more if you want it thin and less chunky)
1 T chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp liquid hickory smoke

In a large sauce pan add oil and vegetables cooking until they sweat. Add the chicken broth, spices and beans. Stir to combine. Then take out more than half and put into a blender. Puree until desired consistency and then return to the pot. Heat through and then add the hickory smoke. Enjoy with your favorite blue chip!

Black Bean Burritos

I was leafing through my copy of our old family cookbook. It was compiled back in 1998 and my cover has since fallen off. It also has pages that are barely holding on and a few that are no longer holding on but just tucked between other pages. I LOVE this cookbook.


I was looking for something to make for dinner tonight and came across my sister's, Tracie, black bean burritos recipe. It would actually be considered an enchilada as opposed to a burrito but that is really a moot point. They are super good and super, SUPER easy! Everyone enjoyed them and the pan is almost completely empty. There is one left that I am hoping to have for lunch tomorrow. So, of course, I had to share. My only regret? Not having tried this recipe years ago!

Black Bean Burritos (aka enchiladas)

2 C black beans, cooked and rinsed
1 can corn, drained
1 carrot, grated
abt 1/2 C cheddar cheese
1 can tomato sauce
1 pkg taco seasoning
Olives
1/2 C cheddar (yes, another one!)
flour tortillas (abt 10 of the 6 in ones)

Combine the tomato sauce and taco seasoning. In another bowl combine the beans, corn, carrot, and cheese. Put half of the tomato sauce mixture inthe bottom of a 9x13 in pan. Scoop out the bean mixture into the center of each tortilla-about 1/4 C in amount. Roll up the tortillas and place in the pan. Top with remaining sauce, cheese and olives. Bake at 350 degrees for about 20-30 minutes or until heated through.

Refried Bean Fudge

I was very skeptical about this but it is a really good spoon type fudge. Try it- you'll like it!

Refried Bean Fudge

1 C dry pack refried bean flakes, reconstituted- from the LDS cannery

1/3 C milk

1 T vanilla

6 T butter

6 oz cocoa powder

2 lbs powdered sugar

Warning: This makes A LOT of fudge.

Butter a 9x13 in pan. Combine beans and milk. Add vanilla, melted butter, and cocoa powder. Stir well and add powdered sugar a little at a time. Press or pour, whichever consistency it ends up being, into the buttered pan. Chill 1-2 hours.

Chicken Fajita Salad

This isn't a new recipe today, but one that we make a lot and LOVE alot. It has a ton of flavor and is good for you. The entire salad is only 225 calories!

Chicken Fajita Salad

3 c. lettuce, chopped

3 oz chicken, cut in thin strips

1/2-1 C sliced onion
1 c sliced bell peppers

1/2 c black beans

1 T sour cream

Fajita seasoning mix

In a skillet cook chicken strips with fajita seasoning mix and possibly a little water. We use our homemade fajita seasoning and need to add water. When chicken is cooked add the onions and bell peppers and toss until the seasoning is distributed to them. Cook until onions and peppers are soft.In a large bowl combine lettuce, beans, chicken/onion/pepper mix, and top with sour cream. You can also add salsa or an avocado which is really good too!

Homemade Fajita Seasoning mix

This recipe is enough for 4 servings of the fajita salad

1 T corn starch

¾ tsp chicken bouillon

2 tsp chili powder

½ tsp onion powder

1 tsp salt
¼ tsp garlic

1 tsp paprika

¼ tsp cayenne

1 tsp sugar

¼ tsp cumin

Combine all ingredients in a small bowl.