belgium beef stew

Ingredients

• Servings: 8
• 2 pounds beef stew meat, cut into 1 inch cubes
• 3/8 cup all-purpose flour
• 1/4 cup butter
• 4 onions, diced
• 1 2/3 cups water
• 1 sprig fresh thyme
• 2 bay leaves
• salt and ground black pepper to taste
• 1 (12 fluid ounce) can or bottle brown
• 1 slice bread
• 1 tablespoon prepared mustard
• 2 carrots, cut into 1 inch pieces
• 1 tablespoon white vinegar
• 2 tablespoons brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• dredge the meat in the flour. in a dutch oven, melt the butter over medium heat. brown meat in butter, then add the onions and fry until glazed. stir in water and vinegar. season with thyme, bay leaves, and salt and pepper to taste. cover, and simmer for 30 minutes.
• mix in the . spread mustard over bread, then add the bread and the carrots to the meat. cover, and simmer for 30 minutes. mix in the brown sugar (two tablespoons is a minimum! a lot of people prefer more).

Pinto Beans With Mexican-style Seasonings

Ingredients

• Servings: 8
• 1 pound dried pinto beans, rinsed
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1/2 pound bacon, cut into 1/2-inch pieces
• 1 yellow onion, chopped
• 1 tablespoon chili powder, or to taste
• 1 tablespoon ground cumin, or to taste
• 1 1/2 teaspoons garlic powder, or to taste
• 1/2 bunch fresh cilantro, chopped
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 12 hrs 15 mins


• place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. let beans soak overnight.
• drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. bring to a boil, reduce heat to low, and simmer for 3 hours.
• stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

jamie's minestrone

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 cups chopped celery
• 5 carrots, sliced
• 2 cups chicken broth
• 2 cups water
• 4 cups tomato sauce
• 1/2 cup red (optional)
• 1 cup canned kidney beans, drained
• 1 (15 ounce) can green beans
• 2 cups baby spinach, rinsed
• 3 zucchinis, quartered and sliced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 1/2 cup seashell pasta
• 2 tablespoons grated parmesan cheese for topping
• 1 tablespoon olive oil

Recipe

Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
• add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
• fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
• once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Chipotle Chicken Soup

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat - cut into cubes
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon chicken bouillon granules
• 1 tablespoon adobo sauce from canned chilies, or to taste
• 1 teaspoon white sugar
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 2 1/2 cups water, or as needed
• 1 bunch cilantro, chopped

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat the olive oil in a large saucepan over medium heat. stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. stir in the onion and cook for 4 minutes. add the garlic, and cook for 1 minute more. stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. pour in additional water if desired to reach your desired consistency. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. stir in the cilantro before serving.

slow cooker pinto bean bonanza

Ingredients

• Servings: 6
• 2 slices bacon
• 8 cups water
• 2 cups dry pinto beans
• 1/2 pound kielbasa sausage, cut into bite-size pieces (optional)
• 1 (15 ounce) can ranch-style beans
• 1 (6 ounce) can tomato paste
• 1/2 cup dried minced onion
• 2 tablespoons apple vinegar
• 2 tablespoons pickled jalapeno peppers
• 2 tablespoons white sugar
• 1 tablespoon salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons ground paprika
• 1 green bell pepper, chopped
• 1/2 cup chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 9 hrs 40 mins

Ready Time: 10 hrs 5 mins


• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove from heat; crumble bacon when cool.
• bring water to a boil in a large saucepan, and stir in pinto beans. simmer over medium-low heat until the beans soften, about 30 minutes; pour beans and water into a slow cooker. stir in the bacon and bacon drippings, kielbasa, ranch-style beans, tomato paste, dried onion, apple vinegar, pickled jalapeno, sugar, salt, garlic powder, onion powder, and paprika. set the cooker to low, and cook until pinto beans are very tender, 9 to 10 hours.
• about 5 minutes before serving, stir in chopped green pepper. serve topped with chopped green onion.

Mexican Rice Casserole

Ingredients

• Servings: 12
• 1 cup white rice
• 2 cups water
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) can tomato sauce
• 3/4 cup water, or more as needed
• 1 (8 ounce) container sour cream
• 1 cup crushed corn chips, or to taste
• 1 cup shredded mexican cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring rice and 2 cups water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• stir chili beans, tomato sauce, and 3/4 cup water through the cooked rice; bring to a simmer over medium heat. pour rice mixture into a 9x13-inch baking dish. spread sour cream over the rice mixture. sprinkle crushed corn chips over the sour cream layer; top with mexican cheese blend.
• bake in preheated oven until heated through and the cheese is melted, about 15 minutes.

Chili Soup

Ingredients

• Servings: 12
• 3 pounds ground beef
• 1 1/2 cups chopped onion
• 2 potatoes, cubed
• 4 (15 ounce) cans kidney beans
• 4 (10.75 ounce) cans condensed tomato soup
• 8 cups tomato juice
• 3 teaspoons chili powder
• 8 cups water
• salt to taste

Recipe

• in a large pot over medium heat, combine the ground beef and onions. saute for 5 minutes, or until meat is browned. drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. bring just to a boil and reduce heat to low. simmer for 1 hour and serve.