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Quick and Easy Bean Soup With Sausage

bean soup

Ingredients:

2 cans black-eyed peas

2 cans pinto beans (undrained)

2 cans navy beans (undrained)

2 cans red beans  (undrained)

2 cans black beans (undrained)

1 can Ro-tel Tomatoes (undrained)

1 small onion

2 Tablespoons Olive Oil

1 pound sausage, sliced (not ground…I prefer Beaseley’s)

1 Tablespoon minced garlic

salt to taste

1  fresh bay leaf

1-2 cans of water (if needed for a soupy consistency)

Directions:

Sautee onion and garlic in olive oil until the onion is translucent in a medium size pot. Brown sausage on both sides. Open cans and dump in pot with onions and garlic.  Season to taste.  Add water as necessary to keep a soupy consistency.  Cook on medium to low heat for 30- 45 minutes.  Serve with cornbread.  You may also cook on low in a crock pot for 4-6 hours.  The secret to this dish is GARLIC!!  If you need more of a gralic taste, y0u may add garlic powder (not salt!) to taste.  It doesn’t get easier than this!  Enjoy!!

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RECIPE-Juliana’s Quick and Easy Garlic Green Beans

garlic green beans2

These green beans are so delicious and one of the reasons they tastes so fresh is due to a little trick Momma taught me!  If you cannot help but use canned green beans, never fear!  We can make any green beans taste like they came straight from the garden!!  Simply dump your green beans from the can to a colander and run cold water over them.  A simple rinse makes a vast difference!  This recipe is quick, easy, and yummy!  It is basically dump and go!   Enjoy!!

Ingredients:

2 cans green beans (drained and rinsed)

water (enough to cover the beans)

3 tablespoons extra-virgin olive oil

1 tablespoon butter

2 teaspoons garlic powder (I use granulated)

juice of 1/2 of a lemon

1 teaspoon red pepper flakes

1 teaspoon salt (or to taste)

Directions:

In a pot add just enough water to cover your green beans.  Add olive oil, butter, garlic powder, juice of the lemon, red pepper flakes, and salt to taste.  Bring to a boil and let simmer for 15-20 minutes, covered.  Enjoy!

 

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MAIN DISH EASY RECIPE- Easy Red Beans and Rice

pinto beans and rice

This is one of Aggie Girl’s favorite dishes!  It is easy, but there is a secret I am going to share with you!  For years, I tried to master my mother’s pinto bean recipe.  I did it over and over and over, just exactly like she told me.  Her beans always had a yummy gravy that would end up cooking out of the beans.  I NEVER got gravy, just a watery broth.  One day,  my Aggie girl was coming home from college for the weekend and I had promised pinto beans and rice as a treat.  I was running short on time, so instead of using the dried beans, I used canned.  I was petrified she would know the difference!  Lo and behold the beans,  after cooking on low for about 3 hours,  began to MAKE A GRAVY!!!  YAY!!!!!!!   So, it ended up being easier to make,  and the BEST beans I have ever had and it was  all by accident!   I serve this with rice and a baked cornbread.  For that recipe look for “Juliana’s Sweet Cornbread”.  Enjoy my friends!!

Ingredients:

1 Tablespoon vegetable oil

1 sweet yellow onion (chopped)

3 cans Bushes Pinto Beans

2 Tablespoons garlic POWDER (make sure it isn’t salt, or it will be too salty for you)

1/2 can of water (you do want it slighly soupy at first…water will cook out)

Bay leaf (optional)

Directions:

Sautee’ onion in oil until it is translucent.  Add the cans of beans, garlic POWDER, and water.  Turn on high heat and bring to a slight boil.  Cover and simmer for 3-4 hours (this can also be done in a slow cooker).  Check on it about every hours and stir making sure the beans are not sticking to the bottom, and not too much water is boiling out.  You may add more water as necessary, but you may have to add garlic powder and salt to taste if you do.  You do want a slight gravy to form.  Serve over rice.   If you would like cornbread, look for my recipe in “side dishes”.  If this was any easier you would be…SLEEPING!!  ENJOY!!

 

 

 

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RECIPE-Quick and Easy Taco Salad

taco salad2

RECIPE

Ingredients:

 1 lb ground beef

1 cup chopped romaine lettuce  (more or less  if you like) 

1 cup chopped tomato 

1 cup cheddar cheese

1 finely chopped red onion

1 (1 1/4 ounce) package taco seasoning (I use McCormick, but any will do)

1 (15  ounce) can ranch style beans (you cant get these everywhere, so you can also use any brand of chilli beans)

1 (16  ounce) bottle Catalina dressing

1 (12 1/2 ounce) bag Doritos (the Taco flavored is super yummy)

Directions:

Fry ground beef and add taco seasoning.  Prepare as package says, but drain liquid off before adding it to the salad!
Mix ground beef and ALL ingredients,  along with CRUMBLED Doritos.  Don’t crumble them too fine, but you don’t want them whole either.
Garnishes (optional):
black olives
sour cream
green onions
jalepenos

If you don’t plan on eating this right away and want to serve it cold ( I like mine warm!), refrigerate, but DO NOT add Doritios until ready to serve.  Otherwise they will be too soggy!  ENJOY!!

 

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