Senate Bean Soup

Ingredients:

2 cups dried navy beans(1 pound)
12 cups water
1 ham bone, 2 punds ham shanks, or 2 pounds smoked pork hocks
2 1/2 cups cooked mashed potatoes
2 teaspoons salt
1/4 teaspoons pepper
1 cup chopped onion
1 cup chopped celery
1 finely chopped garlic clove

Directions:

Refry beans without the refry using a crockpot

Ingredients:

1 medium onion, peeled and halved
2 cups dried pinto beans, rinsed( 1 pound)

1 tablespoon and 1 teaspoon minced garlic
1 tablespoon and 1 teaspoon salt
1 1/4 teaspoons black pepper
1/8 teaspoon ground cumin
2 bay leaves
6 cups water

Directions:

Add everything to crockpot.  Cook on high for 8 hours.  Add water during cooking if needed. 

Drain beans, but set aside liquid.  Remove onions and bay leaves and discard.

Start mashing beans with a potato masher.  Add liquid as needed while mashing beans, until desired consistently. 

Refried Beans without the Refry using electric pressure cooker

Ingredients:

1 medium onion, peeled and halved
2 cups dried pinto beans, rinsed( 1 pound)
4 teaspoons canola oil
1 tablespoon and 1 teaspoon minced garlic

1 1/4 teaspoons black pepper
1/8 teaspoon ground cumin
2 bay leaves
8 cups water

salt to taste-do not add with about ingredients

Directions:

Add everything above, except salt to electric pressure cooker.  Lock top in place and cook  for 30 minutes under high pressure. Once finished, let natural pressure release(let it release pressure itself, when it is done it will allow you to easily open).

Drain beans, but set aside liquid.  Remove onions and bay leaves and discard.

Start mashing beans with a potato masher.  Add liquid as needed while mashing beans, until desired consistently.  Add salt to taste, once mashed.

Spanish Rice

 

 

Ingredients:

1 cup uncooked regular long grain rice
2 tablespoons canola oil
1/2 cup chopped onion
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teasponn garlic powder
1/2 cup chopped green bell pepper
1 can (8 ounces) tomato sauce

Directions:

Heat oil in skillet over medium heat.  Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onions are tender.

Stir in remaining ingredients.  Heat to boiling, reduce heat to low.  Cover and simmer about 30 minutes, stirring occasionalyy, until rice is tender.. 

Optional:  make this a one pot meal, by adding 1 pound ground beef with remaining incredients.