July Provident Living Meeting -- Beans!!!

Mexican Bean Dip
5 cups water
5 cups refried beans (from the church-not dry beans)
1 cup salsa
8 ounces cream cheese
1 cup grated cheese
2 tsp. seasoned salt
hot sauce to taste

Boil water. Turn off stove, but leave the pan on the hot burner. Add dry refried beans to water and cover with a lid. They will be ready in about 15 minutes. Add everything else and mix until blended. You can eat it as it or cook for 30 minutes at 350. Serve with chips or in a burrito.

Pinto Bean Bread Recipe
Delicious, light, different high protein bread. A great use for leftover beans, if you ever have any. You can leave out the middle rising but the bread will be more dense.
2 cups lukewarm milk
2 packages yeast
2 cups pinto beans, mashed
2 tablespoons sugar
2 teaspoons salt
2 tablespoons shortening, melted
5-6 cups flour
Combine the milk, beans, sugar, salt, shortening, and 1 tablespoon of the flour.
Stir in the yeast and wait for it to bubble.
If it has not bubbled in 5 minutes, get new yeast.
Stir in 5-6 cups flour, to make a kneadable dough.
Knead 5-10 minutes, until satiny.
Place in a greased bowl, turning to grease dough.
Cover loosely with a clean damp cloth and let rise till double.
Punch down; let rise again.
Punch down; shape into 2 loaves.
Place in greased loaf pans.
Bake at 350 for 30-40 minutes, or until thumps hollow on bottom.
© 2009 Recipezaar. All Rights Reserved.
Creamy White Beans with Tomatoes
This sounds kind of weird, but it is really good. (I am going to use 2 quarts of my canned beans and 1/2 the recipe.)

2 cups dry white beans, washed
1/2 tsp. salt
1/2 pint whipping cream
3/4 cup mini diced canned tomatoes
1 1/2 Tbs. sugar
3/4 tsp. dry mustard
1/2 tsp pepper
1 Tbs. butter
1 Tbs. sugar

Soak beans overnight. Drain liquid. Place a large saucepan, cover with water. Bring to a boil and simmer, covered on low heat for 2 -3 hours. Drain most of the liquid reserving it for later. Transfer beans to casserole dish with a lid (or use aluminum foil). Stir in whipping cream, tomatoes, sugar, mustard and pepper. Dot top of beans with butter and sprinkle with the additional TBS of sugar. Put beans in oven at 350. When you see the beans bubbling, turn down to 250 (about 45 min). Cook for two more hours. Check after an hour and add more water if it is getting dry.

Hummus
1/3 c. tahini
1/4 c. lemon juice
1 TBS. lemon juice
2 TBS. water
2 cloves garlic
1/2 tsp salt
3/4 tsp cumin
1/4 tsp. cayenne
20 oz. can garbanzo beans (drained)
Few drops of sesame oil

Mix in a food processor until smooth.

Black Bean Hummus
"This hummus comes with raves attached to it. Everything goes into the food processor and is swooshed into a fabulous consistency. Try it with some toasted pita bread."

INGREDIENTS:
1 clove garlic
1 (15 ounce) can black beans; drain and
reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

DIRECTIONS:
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
ALL RIGHTS RESERVED © 2010 Allrecipes.com


White Chili (Football Soup
Yield: serves 12 -14
Imported From: RecipeZaar.com
Ingredients:
● 1 tbsp. olive oil
● 2 medium onions, chopped
● 4 garlic cloves, minced
● 2 (4 ounce) cans chopped mild green chilies
● 2 tsp. ground cumin
● 1 1/2 tsp. dried oregano, crumbled
● 1/4 tsp. cayenne pepper
● 3 (16 ounce) cans great northern beans, undrained
● 6 cups chicken stock or canned chicken broth
● 4 cups chopped cooked chicken, to taste
● 3 cups grated monterey jack cheese (about 12 oz.)
Description:
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My
daughter named it "Football Soup" because we always make it when we have a crowd over
watching the game after church! Incredibly easy, freezes beautifully, and my bean hating
husband even loves it. I add an extra can of green chilies for more flavor. You can make it
without the chicken for a cheaper meatless meal, and you can make it without the monterey jack
cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
Directions:
1. Heat oil in large pot over medium high heat.
2. Add onions and saute until translucent, about 10 minutes.
3. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
4. Add undrained beans and stock and bring to a boil.
5. Reduce heat and add chicken and cheese to chili and stir until cheese melts.
6. Season to taste with salt and pepper and ladle into bowls.
7. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in
refridgerator overnight or soften, till heated through.Really Good Vegetarian Meatloaf (really!)


Tgi Friday's Black Bean Soup
From: RecipeZaar.com
Ingredients:
● 2 tbsp. vegetable oil
● 3/4 cup diced white onion
● 3/4 cup diced celery
● 1/2 cup diced carrot
● 1/4 cup diced green bell pepper
● 2 tbsp. minced garlic
● 4 (15 ounce) cans black beans
● 4 cups chicken stock
● 2 tbsp. apple cider vinegar
● 2 tsp. chili powder
● 1/2 tsp. cayenne pepper
● 1/2 tsp. cumin
● 1/2 tsp. salt
● 1/4 tsp. hickory liquid smoke
Garnish:
● shredded monterey jack and cheddar cheese blend, blend
● chopped green onion, sour cream
Description:
I got this off of Top Secret Recipe's.I love Friday's Black bean soup because of its spiciness and I
was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or
in the crockpot.I brought this soup to a boil on the stove and then put it in the crockpost and let
it simmer on low for 2-3 hours. If you like Black Bean Soup your gonna love this!
Directions:
1. Heat 2 tablespoons of oil in a large saucepan over medium/low heat.
2. Add onion, celery, carrot, bell pepper, and garlic to the oil and simmer slowly (or"sweat" as it's called),
for 15 minutes or until the onions are practically clear.
3. Keep the heat low enough that the veggies don't brown and be careful not to burn the garlic or it will
be bitter.
4. While you cook the veggies, pour the canned beans into a strainer and rinse them under cold water.
5. Measure 3 cups of the drained and strained beans into a food processor with 1 cup of chicken stock.
6. Puree on high speed until smooth.
7. When the veggies are ready, pour the pureed beans, the whole beans, the rest of the chicken stock,
and every other ingredient in the list (down to liquid smoke), to the pot.

- 1 -
Wet Burritos
Yield: serves 4
Imported From: RecipeZaar.com

Ingredients:
● 1 lb lean ground beef
● 2 cloves garlic, pressed
● 1/2 cup finely chopped onion
● 1 tbsp. Worcestershire sauce
● 1 tsp. paprika
● 1 tsp. Mexican oregano
● 1 1/2 tsp. chili powder
● 3/4 tsp. cumin
● 1/2 tsp. black pepper
● 1 (15 ounce) can diced tomatoes, in sauce divided
● 2 cups cheddar cheese, shredded (or you can use mexican blend)
● 4 large flour tortillas
● 2 cups refried beans, with
● 1/4 tsp. cumin, added
● 1 (10 ounce) can enchilada sauce
● 1 (18 ounce) jar homestyle beef gravy
for serving:
● sour cream
● chopped onion
● salsa
● jalapenos
● chopped lettuce
● chopped tomato
Description:
Having grown up with these, I didn't realize that most folks have never heard of a wet burrito. It
is a meat and bean (or all meat or all bean) burrito with a spicy gravy and cheese on top. They
are available here in many restaurants, and no self respecting bar would be without one on the
menu, lol! Once you try them, you'll never go back to "dry" burritos again! Don't let the long list
of directions scare you, these are easy!
Directions:
1. Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while
cooking.
2. Drain off any fat from browning.
3. Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of
tomatoes with sauce, and simmer for 5 minutes.
4. While meat is simmering, heat beans with 1/4 tsp.
- 2 -
5. cumin, and make gravy.
6. For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost
boiling.
7. Soften tortillas according to package directions.
8. Preheat oven to 375 degrees F.
9. Assemble burritos.
10. On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
11. Fold sides of burrito in, then roll from the other sides until you have a"package".
12. Place seam side down in a 13x9 baking dish.
13. When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with
remaining cheese.
14. Bake 15-20 minutes until cheese is melted and burritos are heated through.
15. Serve each burrito with extra sauce from pan spooned over the top.
16. Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available
to sprinkle on as desired.