Refried Beans Without The Refry

Ingredients

• Servings: 15
• 1 onion, peeled and halved
• 3 cups dry pinto beans, rinsed
• 1/2 fresh jalapeno pepper, seeded and chopped
• 2 tablespoons minced garlic
• 5 teaspoons salt
• 1 3/4 teaspoons fresh ground black pepper
• 1/8 teaspoon ground cumin, optional
• 9 cups water

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. pour in the water and stir to combine. cook on high for 8 hours, adding more water as needed. note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
• once the beans have cooked, strain them, and reserve the liquid. mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Spicy Bean Salsa

Ingredients

• Servings: 4
• 1 (15 ounce) can black-eyed peas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (4 ounce) can diced jalapeno peppers
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup italian-style salad dressing
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. season with italian-style salad dressing and garlic salt; mix well. cover, and refrigerate overnight to blend flavors.

vegetarian korma

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the oil in a skillet over medium heat. stir in the onion, and cook until tender. mix in ginger and garlic, and continue cooking 1 minute. mix potatoes, carrots, jalapeno, cashews, and tomato sauce. season with salt and curry powder. cook and stir 10 minutes, or until potatoes are tender.
• stir peas, green bell pepper, red bell pepper, and cream into the skillet. reduce heat to low, cover, and simmer 10 minutes. garnish with cilantro to serve.

mama's fab-u-lous fajitas

Ingredients

• Servings: 12
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/2 jalapeno pepper, seeded and minced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 1/2 pounds beef skirt steak, cut across the grain into 1/2-inch strips
• 1 yellow onion, cut into 1/2-inch strips
• 3 red bell peppers, cut into 1/2-inch strips
• 2 teaspoons vegetable oil, divided, or as needed

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr


• whisk lime juice, cilantro, jalapeno pepper, olive oil, garlic, and cumin together in a large glass or ceramic bowl. add skirt steak, onion, and red bell peppers; toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator, 30 minutes to 2 hours.
• remove steak, onion, and peppers from marinade and shake off excess. discard remaining marinade.
• heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. cook and stir steak in hot oil until browned on all sides and still pink in the center, about 3 minutes per side. transfer meat to a plate, tent with aluminum foil, and let rest for 5 minutes.
• heat remaining oil in the same skillet over medium-high heat. saute onion and peppers in hot oil until just tender but still crisp to the bite, 5 to 6 minutes. return meat to skillet; cook and stir until heated through.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

Turkey Tortilla Soup

Ingredients

• Servings: 4
• 1 1/4 cups chicken broth
• 12 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 1/4 cups green enchilada sauce
• 1 1/4 cups red enchilada sauce
• 1 teaspoon ground cumin
• 2 cups cooked turkey, chopped
• 1 cup half-and-half
• 1 tomato, chopped
• 1 jalapeno pepper, seeded and minced
• 1 avocado - peeled, pitted and diced
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• combine chicken stock and tortilla strips in a large pot. cook over medium heat until strips soften and broth thickens slightly. stir in green and red enchilada sauces and cumin. stir in turkey and half-and-half; heat through but do not boil.
• divide soup among four bowls and garnish with diced tomato, jalapeno, avocado and cheese.

Cowboy Mashed Potatoes

Ingredients

• Servings: 10
• 1 pound red potatoes
• 1 pound yukon gold (yellow) potatoes
• 1 fresh jalapeno pepper, sliced
• 12 ounces baby carrots
• 4 cloves garlic
• 1 (10 ounce) package frozen white corn, thawed
• 1/4 cup butter
• 1/2 cup shredded cheddar cheese
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. cover with water, and bring to a boil over high heat. cook 15 to 20 minutes, or until potatoes are tender. drain water from pot.
• stir in corn and butter. mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. mix in cheese, salt, and pepper. serve hot.