Archive for the ‘Beans’ Category

In Texas, we love to to coordinate. When the first day of Fall hits, we are all usually ready to put away the swimsuits and pull out our Autumn garb. It’s not like we’re pulling out mittens, sweaters, or exactly throwing out our flip-flops. It’s Texas, y’all. It’s still H-O-T. However, the first day of Fall, this year, turned out to be pretty wonderful. Low to mid 70s. SHUT UP!

I decided to run into my closet and pull out my 70s orange blouse and go all out!



Whenever the weather first gets that little crisp feeling, every single Texan has ONE thing on their mind. Chili! So, why go against the norm? Wait… why not go against the norm?

Time to do a new spin on chili, people! Get a little healthy…. add some bold flavors… get adventurous!

So, after going through my refrigerator, I decided to use up some kale, a poblano, zucchini, red onion, and some vibrant red bell peppers.

Roughly diced, charbroiled for a few minutes with a little garlic and EVOO…. YUMMY!



Hello, semi-burned, roasty, sweet, yumminess!

I seriously could eat that tray all day, everyday. *Hint* This combo of veggies, minus the poblano, also go into my Quinoa Salad with Lemon-Herb Dressing… I haven’t shared that yet…and that is coming 🙂

Anyway, where was I? Oh yes! Let’s keep going with this chili. So, I go ahead and brown some lean ground beef with plenty of salt, pepper, a little garlic, and a little red pepper flake. I like to add a little splash of chicken stock to the pot in order to get those stuck little brown bits… those bits are sacred! FLAVOR!

Those charred veggies go into the pot and then I add my tomatoes (diced and tomato sauce), a pinch of sugar (cuts down acidity), chili seasoning (chili powder, smoked paprika, garlic and onion powder, salt and pepper) and my beans. I love black beans. So, here I added about three cups of prepared black beans.


In the picture, see that cute little cup and saucer. I found a set of these at a cute antique store in Mobile. Sadly, I lost 6/8 of the plates during our move…. *sigh*. But I have two left and they are pretty! I do have all of the cups though. Perfect for healthy portions of this yummy chili!

You may start to wonder what’s in that measuring cup…. we’ll it’s time to tell you! I placed 2 cups of chicken broth into a blender and added a jalapeno and a whole bunch of cilantro. I blended that and it’s about to go into the pot to add a fresh pop of flavor. Makes a HUGE difference to this chili! Everyone always asks “What is that?!” and I get a huge sneaky smile on my face. Cilantro is a wonderful thing.

So, then I add the rest of my chicken stock and toss in a few handfuls of kale to the mix and allow that to simmer for hours until everything marries together.


So, while that simmers… I made some yummy Texas cornbread to go with my chili. I was going to do some jalapeno cornbread, but decided to use up some green onions I had instead. Don’t want to kill people with spice…we love it, but I think the less-spicy version of the cornbread would be appreciated here. Not sharing that recipe…gotta keep some secrets. It is gluten-free though, by default. That’s all I will say there and I will post a picture….


See what I did there? Literal Texas cornbread.

Grab a piece, throw into your chili bowl, ladle on that delicious chili, add about a pound of cheese, and you’re golden.

Charbroiled Chili with Kale

2 pounds of ground beef (I like to use venison too)
3 cups of black beans, prepared
16 oz of diced tomatoes
10 oz of tomato sauce
3 cups of chicken broth
2 cups of chicken stock
1 zucchini diced
1 red bell pepper diced
1 poblano pepper diced
1/2 red onion diced
1 jalapeno
1 bunch cilantro
2 cups kale
2 tbsp minced garlic
2 tbsp chili powder
1 tsp smoked paprika
1 1/2 tsp garlic powder
1/2 tsp onion powder
Pinch of red chili flake (optional)
Salt and pepper to taste

1. On a baking sheet, arrange diced veggies, drizzle EVOO, and sprinkle a tsp of garlic powder and salt and pepper. Place under broiler until veggies char nicely, but do not burn.
2. In a pot, add ground beef and brown with a little salt and pepper. Add your minced garlic, veggies, and splash about 1/4 cup of your chicken stock to deglaze the pan.
3. Add the remainder of the seasoning, and add tomatoes. Adjust seasonings to your taste.
4. In a blender, add 2 cups of chicken broth, cilantro, and jalapeno. Blend until smooth. Add to the pot.
5. Add beans, kale, and remaining liquid. Simmer until ready to serve.


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Spicy Fiesta Beans

I’ve been giving myself a challenge of making really cheap meals and make our food budget stretch out. I have been busting our food budget every month and couldn’t figure out why. So, this month I actually sat down, looked at the specials and sales, clipped coupons, and meal planned down to the last dollar. I was able to spend only a $100 for two weeks of food.

Funny thing though, I didn’t plan on making this meal… it just happened. I was watching Pioneer Woman (really dangerous to do if you’re hungry) and saw her make these Fiesta Beans…. yummy. I didn’t have all the ingredients she had and I wanted to try out the 75 minute bean recipe that some friends posted. So I did my own thing.

Best. Beans. Ever!!!!!

In a dutch oven, throw in a 2 lb bag of beans you have sifted through and rinsed. Cover with water and allow to soak overnight, if you remember to do it. If not, you will probably need to add 15 more minutes to the cooking time, if using pinto beans.

If you soaked the beans overnight, then drain, rinse, and cover with water once more.

Preheat your oven to 250.

To your beans, nestle in a ham bone, ham hock, or even just a couple strips of bacon.

Add the following:
1 cup of sliced fresh hot peppers (I used jalapeno, serrano, and one yellow hot pepper)
2 Tbsp Chili powder
1 Tbsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Cumin
3 Bay leaves (remove after cooking)
Salt and Pepper to taste

Stir and bring to a boil, on the stove top.

Place the dutch oven, with lid on, into the oven and allow to cook for 75 minutes or until beans are tender

Ladle into bowls and serve with fresh cilantro, cheese, and corn bread.


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So, I was all set to make Taco Soup yesterday….. until I realized that I didn’t have corn or ranch style beans. So, I had to scrap it and try something different. I had a can of adobe chipotle peppers and a can of my favorite enchilada sauce sitting there all lonely and desiring to be used. So, I tried something new…. and boy did it hit the spot! This is REALLY spicy…. so diner beware!



  • 1 pound of lean ground beef
  • 1 cup each of dried black, red, and kidney beans
  • 1 large yellow onion diced
  • 1 large can of diced tomatoes
  • 1 medium can of tomato sauce
  • 1 can of hot rotel tomatoes
  • 1 package of hot taco seasoning (or 2 tbsp each of chili powder, cumin, paprika, pepper, and cayenne)
  • 2 cloves of garlic minced
  • 3 chipotle peppers from a can of chipotle peppers with adobe
  • 1 small can of your favorite enchilada sauce (Mine is Old El Paso)
  • 2 cup of water
  • salt and pepper to taste

– First, you need to prepare the beans. Clean, place in a pot of 4 quarts of water, season with salt, and boil for 10 mins. Turn off, let sit overnight, and drain. Set aside.
– Using a small blender or food processor. Mix a half cup of the diced tomatoes and the chipotle peppers until smooth.
– In your pot, add the beef and onions. Brown the meat, add the spices and garlic. Add the rotel and enchilada sauce. Add the beans, chipotle/tomato mix, and tomatoes. Add the water, stir and add whatever spices you believe needs to be added for taste.
– Allow to simmer for hours for best results. Add homemade flour tortilla chips, cheese, guacamole, or any other condiment you desire.



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Here’s another bean recipe for you, my fellow subscribers. We love black beans and beans are really just so healthy!




  • 5 cups of black beans
  • 1/4 cup of cilantro
  • 1 large yellow onion diced
  • 1 pound of jalapeno smoked sausage (removed from casing)
  • 1 carton of chicken stock plus 1 cup of water
  • 1 can of rotel
  • 1 small can of tomato sauce
  • 2 tbsp of cumin
  • 2 tbsp of chili powder
  • 1 tbsp of paprika
  • 1 tbsp of cayenne
  • 1 tbsp of salt (plus 1 tbs for cooking beans)
  • 2 tbsp of pepper

1. Rinse beans, place into a large stock pot, cover with water, add 1 tbsp of salt, and boil for 5 mins. Turn off heat and let sit covered for 30 mins.

2. In a pan, cook the sausage as if it was hamburger. Add onions. Cook till soft. Do not drain.

3. Add beans, meat, add stock, water and all other ingredients.

4. Cook on low to medium heat for 3-4 hours.

Serve with cheese, sour cream, or any other ingredients you desire.




Beans: $2.00
Sausage: $2.50
Stock: $1.99
Rotel: $0.69
Onion: $0.30
Sauce: $0.60
Others: $0.50

Total: $8.58/ 12 servings = $0.72 per serving

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To prepare for this government shutdown threat… I decided to break out the arsenal of Beans and Rice… Dave Ramsey’s prescription… and the cheapest food around that is actually pretty healthy…

I’ve never made a meal of just beans and rice before… so I did a little experimenting and found out I can make beans and rice pretty tasty…

So…. here it goes!!!

Beans and Rice… Texas style:

  • 4 cups of red beans
  • 1 yellow onion diced
  • 1 small can of tomato sauce
  • 2 tsbp each of the following: Cumin, Chili Powder, Paprika, Pepper, and Slap Ya Mama seasoning
  • 1 bay leaf (take out before eating… it’s poisonous if ingested)
  • 1 tsbp of salt
  • 2 cups of rice

– In a large stock pot, place rinsed red beans in and cover with 6 cups of water and add 1 tsbp of salt. Boil for 5 minutes, turn off the heat, and let sit for 30 minutes.

– Drain the beans, place back onto the stove, cover with 4 cups of water, the onions, tomato sauce, and the seasonings.

– Cook on low for 4-5 hours.

– 30 minutes before serving, cook your rice and add it to the beans. Cook for 5-10 more minutes in the bean juices.

– Serve! Add cheese for additional flavor… but who can afford cheese? Right?

Cost: Really? You can afford it. It’s like $0.000000000001 per serving… okay… not really… but pretty close.

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