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.

yellow squash

Ingredients

• Servings: 4
• 2 slices bacon
• 2 medium yellow squash, thinly sliced
• 1/2 medium onion, thinly sliced
• 1 jalapeno pepper, chopped (optional)
• 1 dash soy sauce
• salt and pepper to taste

Recipe

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


• place bacon in a large skillet over medium-high heat. cook until crisp. remove bacon from pan, and set aside. add the squash, onion, and jalapeno to the skillet. fry in the bacon drippings until tender, but still firm, stirring frequently. crumble bacon into the skillet, and season with soy sauce, salt and pepper. stir, to blend in seasonings, and serve.

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.

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 Turkey Tacos

Ingredients

• Servings: 6
• 1 pound shredded cooked turkey meat
• 1/3 cup chopped cilantro
• 1 large jalapeno pepper, stemmed and halved
• 1 (1 ounce) envelope hot taco seasoning mix
• 2 cups chicken broth, or as needed
• 6 small flour tortillas, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 20 mins


• combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
• cook on low for at least 3 hours.
• heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. fill tortillas with turkey mixture.