• 1/3 cup Flour
• 1 teaspoon Baking powder
• Beaten Egg White
• 2 tablespoons Cooking Oil
• 1 cup Chopped Onion
• 15 ounces Can Garbanzo Beans — drained
• 15 ounces Can Tomato Sauce
• 2 teaspoons Chili powder
• 1 1/2 teaspoons Cornstarch
• 1/3 cup Yellow Cornmeal
• 1/4 teaspoon Salt
• 1/4 cup Skim Milk
• 3/4 cup Water
• Clove Garlic — minced
• 15 ounces Can Red Kidney Beans — drained
• 4 ounces Can diced green chili pepper
• 1/4 teaspoon Salt

Directions:

In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside.

In a 10″ skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt.

In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat.

For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture.

Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean.

• 1/4 cup Onion; Chopped — 1 Sm
• 2 each Jalapeno Chiles — *
• 2 each Cloves Garlic — Finely Chopped
• 2 tablespoons Vegetable Oil
• 30 ounces Black Beans; Undrained — 2 Cn
• 1 each Chipotle Chile — **
• 1 teaspoon Red Chiles — Ground
• 1/2 teaspoon Salt

Directions:

* The Jalapeno peppers should be seeded, with care, and finely chopped.

** The Chipotle Chile should be one that has been canned in Adobo Sauce and it should be chopped.

Cook and stir the onion, jalapeno peppers, and the garlic in the oil in a 10-inch skillet over medium heat until the onion is tender. Stir in the remaining ingredients and mash the beans.

Cook, uncovered, stirring occasionally, until thick, about 15 minutes. Serve.

• 1 can refried beans — 16-oz
• 1 onion — finely chopped
• 1 green bell pepper — finely chopped
• 4 large eggs
• 1 1/2 cups cheddar cheese, shredded — 6-oz
• 1 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 jar salsa — 12-oz

Directions:

Mix beans, onion, green pepper, eggs, 3/4 cup of the cheese, chili powder and garlic powder.

Blend well. Pour into ungreased 9x9x2-inch pan. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 30 minutes or until hot and firm. Heat salsa, stirring occasionally; serve with beans.

Try this dish for breakfast or lunch. Serve with warmed tortillas and fresh orange slices. For brunch or supper, add some chopped green chilies (canned) sliced black olives and maybe some marinated canned red peppers before baking.

Serve with avocado slices sprinkled with lime or lemon juice and some jicama slices dipped lightly in paprika.

• 3 tablespoons Onion — chopped
• 1 tablespoon Bacon drippings
• 1 1/2 cups Prepared pinto beans
• 1 tablespoon Chili seeds
• 1/4 teaspoon Salt
• 1 1/2 pounds Cooked fresh spinach
• 1 each Boiled egg — sliced

Directions:

Saute’ onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes.

Add egg slices as garnish and serve.

NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted.

• 4 cups Water
• 2 cups Pinto Or Black Beans — 1 lb
• 1/2 cup Onion; Chopped — 1 Md
• 1/4 cup Vegetable Oil
• 1 teaspoon Salt
• 1 teaspoon Cumin Seed
• 2 each Cloves Garlic — Crushed
• 1 each Bacon — Slice

Directions:

Mix the water, beans, and onion in a 4-quart Dutch oven. Cover and heat to boiling. Boil 2 minutes and remove from the heat; let stand for 1 hour.

Add just enough water to the beans to cover. Stir in the remaining ingredients and heat to boiling. Cover and reduce the heat.

Boil gently, stirring occasionally, until the beans are very tender, about 2 hours, (add water during the cooking time if necessary); drain the beans. Beans can be covered and refrigerated up to 10 days.

• 3 cups Dry pinto beans (1-1/2 lb)
• 2 1/2 quarts Water
• 1 each Meaty hambone or
• 1/4 pound Salt pork or cubed bacon
• 1 teaspoon Salt — or more to taste

Directions:

Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon.

Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.

• 1 1/3 pounds Dried black beans — washed, soaked overnight
• 2 White onions — halved
• 3 Heads garlic, halved — OR 10 garlic — whole
• Salt to taste
• 30 Epazote OR cilantro leaves

Directions:

Bring water to a boil in a large saucepan or clay pot. Add beans, onion, and garlic. Cook at a slow boil for 1 1/2 hours or until beans are done. Add salt after 1 hour of cooking.

Blend 1 cup beans in a blender or food processor with a little cooking water. Add bean mixture to remaining beans. Stir in epazote.

Serve beans with chopped green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated cheese.

Makes 8 servings.

• 1 T Olive oil
• 1 md Onion,
• finely chopped 1 md Green bell pepper, cored, Seeded,
• finely chopped 3 lg Cloves
• garlic, crushed
• 1 ts Chili powder
• 1 ts Cumin,
• ground 1 ts Oregano
• 2 cn (15oz) pinto beans, drained And rinsed
• 3/4 c Corn kernels
• 1/2 c Vegetable broth
• 3 T Cilantro, finely chopped or substitute parsley
• 1/4 ts Black pepper
• 1/4 ts Salt
• Non stick cooking spray
• 12 x 6 inch corn tortillas
• Heated according to package Directions
• Enchilada sauce (see recipe)
• Salsa Verde (see recipe)
• 1/4 c Nonfat or light sour cream Optional

Directions:

In 12 inch nonstick skillet over medium heat, heat oil, add onion, green pepper, garlic, and cook 3 to 4 minutes until softened. Add chili powder cumin, oregano, cook and stir one minute. To mixture in skillet add beans, corn, broth, cilantro, salt, pepper, bring to boil, stirring. Reduce heat to medium low, cook 5 to 10 minutes, stirring occasionally until most of liquid has been absorbed. Meanwhile, heat oven to 350 degrees, spray 12X8X2 inch baking dish with non stick cooking spray.

Remove skillet from heat, using back of spoon mash half of all the beans, depending on texture desired. Place one warm tortilla flat on work surface, spoon 3 to 4 tablespoons bean mixture down center, roll up. Repeat procedure with remaining tortillas and bean mixture, placing each enchilada as it is rolled up in baking dish. Spoon salsa verde and red enchilada sauce over enchiladas and bake for 15 to 20 minutes to heat thru. Serve immediately, accompanied by sour cream, if desired, and any remaining sauce.

• 4 cups pinto beans — cooked & mashed
• 12 ounces evaporated milk
• 2 tablespoons shortening — melted
• 1/2 pound cheddar cheese — shredded
• Salsa De Chile Colorado

Directions:

Mash beans in skillet and add hot oil. Mix well. Stir in evaporated milk. Cook over very low heat, stirring frequently.

Before serving, refry beans by adding 2 tablespoons smoking hot fat, shredded cheese to taste and some Salsa and stir briskly over high heat.

• 1 pound Beans – black, turtle, pink — or pinto
• An earthenware bean pot (I — used my crock pot)
• 10 cups Hot water
• 1/4 cup White onion — roughly sliced
• 2 tablespoons Lard
• 1 tablespoon Salt — or to taste
• 2 large Sprigs epazote (only if — black beans are used

Directions:

*Pinto or pink beans will need 12 to 14 cups water Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them.

Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil.

As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time.

Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid.