Pumpkin Refried Beans

2 c. Pumpkin puree
2 c. Pinto beans, cooked
1 T. taco seasoning
1/4 t. salt

-Blend until smooth- serve on tacos

SCONES or NAVAJO TACOS or DONUTS

INGREDIENTS: (16 Scones)
2 c. warm water
1/4 c. powdered milk (or just use milk instead of water above)
3 T. sugar (6T. for donuts)
2 c. flour (wheat or white)
5 t. yeast (saf instant)
2 t. salt
2- 2 1/2 c. flour (wheat or white)

DIRECTIONS:
1. Knead all ingredients for 5 minutes (add last flour in slowly- don't add too much)
2. Sit/Rise covered for 20-40 min
3. Roll out on greased or floured counter to 1/4" thick
4. Cut into 16 scones or 8 navajo tacos
5. Preheat oil to 375* and cook until just brown on each side
6. Drain on a plate with a paper towel
- For scones, serve with jam or honey
-For navajo tacos, serve with blended beans, meat, lettuce, cheese, sourcream, salsa
-For donuts, dip in cinnamon and sugar (1 T. cinnamon+ 1/4 c. sugar)

Blended Beans

½ c. water

4 c. pinto beans

½ t. salt

2 T. taco seasoning

BAKING POWDER FRY BREAD

4 c. flour

2 T. powdered milk

1-2 T. sugar (1T for pizza)

1 T. baking powder

1 3/4 t. salt

1 3/4 c. water

-Divide into 6 fry breads (OR PERSONAL PIZZAS)

Hormel Chili Copycat

Serves 8-10
Ingredients:
1 lb. (2c) ground beef    
(1 1/2 lb. (3c) for thick version)
1 T. dry onion (or 6T fresh)
3/4 c. flour
6 c. water
1 can tomato sauce (8oz)
2 T +2t. chili powder
1 1/2t.- 2t. salt (use 2t. for home cooked beans)
2 t. sugar
2 t. cumin
2 t. paprika
1/2 t. garlic powder
1/4 t. pepper
2 cans red or pinto beans (3 1/2 c. cooked)
(3 cans (5 1/4c) for thick version)

Directions:
1. Brown the meat and onion. Leave the grease in the pan.
2. Stir the flour into the meat
3. Stir the water into the meat/flour mixture and thicken on medium heat
4. Add remaining ingredients and simmer for 10 min.

MEDIUM BATCH
Serves 16-20
Ingredients:
3 c. dry red or pinto beans (7 c. cooked)
(4 1/2 c. dry beans= 10 1/2 c. cooked for thick version)
9 c. water
(13 1/2 c. for thick version)

2 lb. (4c) ground beef    
(3 lb. (6c) for thick version)
2 T. dry onion (or 3/4c fresh)
1 1/2 c. flour
12c. water
2 cans tomato sauce (8oz)
5T +1t. chili powder
4t. salt
4t. sugar
4 t. cumin
4 t. paprika
1 t. garlic powder
1/2 t. pepper

Directions:
1. Crockpot beans and water for 8-9 hours on low (until soft)
(dry red beans x 2.36=amount after cooked)
2. Drain beans & follow above directions


LARGE BATCH
Serves 24-30
Ingredients:
4 1/2 c. dry red or pinto beans 
(6 3/4 c. dry beans for thick version)
13 1/2 c. water
(16 c. for thick version)

3 lb. (6c) ground beef    
(4 1/2 lb. (9c) for thick version)
3 T. dry onion (or 3/4 -1c fresh)
2 1/4 c. flour
18 c. water
3 cans tomato sauce (8oz)
1/2 c. chili powder
2 T. salt
2 T. sugar
2 T. cumin
2 T. paprika
1/2 T. garlic powder
3/4 t. pepper

Directions:
1. Crockpot beans and water for 8-9 hours on low (until soft)
(for thick version, soak for 8 hours.
Bring to a boil and simmer with lid on for 1-2 hours)
2. Drain beans & follow original directions

Navajo Tacos or Scones

FRIED SCONES:

Ingredients:

16 scones:                            40 scones:

2 c. warm water                    5c. warm water

1/4 c. powdered milk            2/3 c. powdered milk

3 T. sugar                                1/2 c. sugar

2 c. flour (2T. gluten opt)        4 c. flour

5 t. yeast (instant)                3T + 1t yeast

2 t. salt                                2 1/2 t. salt

2 c. flour                            8-8 1/2  c. more flour

Directions:

1. Knead 5 min

2. Rise 20-40 min

3. Cut 1/4 "thick

4. Cook in 375*oil (until brown on each side- a couple min)

BAKED SCONES:

8 Whole Wheat Scones:
Ingredients:
2 c. Wheat flour
1 T. Wheat gluten
1/2 t. Salt (little over)
2 1/2 t. Powdered milk
2 1/2 t. Baking powder
4 t. Sugar
1 1/4 c. Water

Directions:
1. Stir dry ingredients
2. Barely mix in wet ingredients
3. Pour like rectangle pancakes onto greased cookie sheet. Pat tops with flour and press out.

4. Bake at 350' for 10 minutes. (Until center is cooked)
5. Top with blended pinto beans (seasoned with taco seasoning), cheese, lettuce, and tomatoes for Navajo tacos or with honey for scones.

12 Whole Wheat Scones:
Ingredients:
3 c. Wheat flour
1 1/2 T. Wheat gluten
1 t. Salt (little under)
4 t. Powdered milk
4 t. Baking powder
2 T. Sugar
2 c. Water (-1T)
Fit 8 on cookie sheet, 4 on 9x13 pan

8 White Scones:
Ingredients:
2 c. White flour
1/2 t. Salt
2 t. Powdered milk
2 t. Baking powder
1T. Sugar
1 c. Water

12 White Scones:
Ingredients:
3 c. White flour
3/4 t. Salt
1T. Powdered milk
1T. Baking powder
1 1/2 T. Sugar
1 1/2 c. Water

Pinto Bean Tacos or Banditos

Tacos- Hard or Soft
(serves 8)
Bean Puree Ingredients:
2 cans pinto beans (or 3 1/2 c. + 1/2t. salt)
1/2 c. water
1 T. taco seasoning mix*
Meat Ingredients:
1 c. onion, diced
1 c. ground turkey (1/2 pound)
1/2 t. salt or 1 t. beef boullion
1 T. taco seasoning mix

Bandito Directions:
1. blend bean puree ingredients in a blender
2. Spread on to 8 wheat flour tortillas
3. Place on cookie sheets and top with cheese
4. Bake at 400 for 10 min (or until crisp)
5. Top with lettuce & tomatoes/salsa.

Taco Directions:
1. Fry meat ingredients on medium high heat.
2. Blend bean puree ingredients and add to meat
3. Stuff into hard corn taco shells or wrap in soft tacos (wheat flour)
4. Top with lettuce and tomatoes/salsa

5 Layer Dip Directions:
1. Blend bean puree (omit taco seasoning if using salsa in layers)
2. spread on bottom of serving pan.
3. Top with seasoned meat, then corn or lettuce, salsa or tomatoes, and cheese


HOMEMADE TACO SEASONING MIX:
1 T. chili powder
1/2 T. cumin
1 t. salt and pepper
1/2 t. paprika
1/4 t. onion powder, garlic powder, oregano, and red pepper flakes

Crockpot Beans

I am so into BEANS lately.  After trying "6 sisters" Refried Beans,
I made a formula for all different ways to make tasty beans from scratch. I often crockpot a big batch of beans plain (3 c. Beans, 9 c.Water) on low all day and then freeze them in quart jars or baggies. 1 3/4 c is equal to 1 can in a recipe.

CROCKPOT BEANS

Basic Ingredients:

Regular (Serves16)                       Large (Serves 20)
3 c. beans                                      4 c. beans

9 c. water  (12 c. chili)                  *12 c. water (15 c. chili)

1 c. wheat or rice (chili)                  1 1/3 c. wheat or rice  (for chili)

1 ½ c. onions (1/3 c dry)                  2 c. onion ( ½ c. dry)

2 T. minced garlic                            2 T. minced garlic

1 T. salt (1t. for chili & taco soup)   4 t. salt  (1 ½ t. for chili and taco soup)

-----------

Optional Ingredients:

1 t. pepper (only ½ t. for chili and taco soups)

2 t. boullion (beef or chicken)

¼ t. red pepper (or 1 can diced green chilis)

1/8 t. cumin (or 2 T. chili powder + 2 t. cumin + ½ t. paprika + ¼ t. oregano for chili and taco soup… eliminate the oregano in chili, though and add 4t. brown sugar.  For smaller batch, just do 1½ T. chili powder + ½ T. cumin + 1T. brown sugar)

-----------

Add after beans are soft:

-3 c. corn for taco soup and possibly chili (2 cans)   (4 c. for larger batch)

-2 c. cooked turkey burger or chicken (or 2/3c. more wheat + 1c. extra water to make it meatless)

-Tomatoes or tomato sauce (4 cans tomato sauce + 2 cans diced tomatoes for chili and taco soup)

-Top with lettuce, cheese, and/or avacados

Directions:

1. Crockpot beans, water, and all seasonings on low for 8 hours. (also wheat/rice for chili)

2. If using tomatoes or tomato sauce, add after beans are soft.

3. Serve plain beans over rice, or in tortillas, or with corn bread (serve taco soup with corn chips)

*3 to 1 ratio of water to beans

Here's some of our favorite combos:
Refried Beans:
(Serves 12)                           quick, smaller version
3 c. pinto beans                         1/2 T. oil
9 c. water                                  1/2 c. onions
1 onion (or 1/4c. dry onion)       1/2 T. minced garlic
1 T. salt                                     4 cooked  beans (2 cans)
2 T. minced garlic                   3/4 t. salt  (1/2 t. if canned beans)
2 t. black pepper                       1/2 t. chicken boullion
1/4 t. red pepper                        1/4 t. black pepper
1/8 t. cumin                               1 c. water
-Crockpot 8 hours, drain off some of the liquid and mash.
-Serve over Rice and top with lettuce and guacamole.

Runny Black Beans:
(Serves 12)
3 c. black beans
9 c. water
1 1/2 c. onions (1/3 c. dry)
2 T. minced garlic
1 T. salt
- Crockpot 8 hours, drain off some liquid.
- Optional- add or cook with ham or chicken
- Pour over rice and top with cheese and dressed cabbage (3T. olive oil, 1 T. lemon juice, 1/8 t. salt)
(Quick version- saute onions, oil, and garlic.  Add remaining ingredients.
Boil a few minutes, then mash.)

Taco Soup/Chili:
(Serves 16)
3 c. mixed, pinto, or white beans
9 c. water (12c. for chili)
1 1/2 c. onions
2 T. minced garlic
1 t. salt
1 c. wheat (for chili)
1/2 t. pepper
2 t. boullion
1/4 t. red pepper
2 T. chili powder
2 t. cumin
1/2 t. paprika
1/4 t. oregano (taco soup) or 4 t. brown sugar (chili)
-Crockpot for 8 hours
-Add 1 c. cooked turkey burger or chicken, 4 cans tomato sauce, 2 cans diced tomatoes, and
2 cans of corn (for taco soup)
-Heat through
(Serve chili with corn bread or baked potatoes or corn)
(Serve taco soup with corn chips)
(Serve both with cheese or cottage cheese or sour cream and lettuce or salad)

Bean Dip

INGREDIENTS:
4 c. cooked pinto beans
1 c. salsa
1/2 t. chili powder
1/2 t. parsley
1/2 t. onion powder

DIRECTIONS:
Blend in blender and serve with corn tortilla chips

SIMPLER Bean Dip
1/2 c. water
3 c. cooked black or pinto beans (2 cans)
1 t. salt


BLACK BEAN & CORN SALSA
3 1/2 c. black beans (2 cans)
1 can corn
2 T. olive oil
2 c. salsa=
            1 can tomatoes (or 2 large fresh tomatoes)
            1 avacado or bell pepper
            1/4 c. chopped onion
            1/4 c. lemon juice
            1 T. parsley
            1 t. salt
           1/2 t. pepper

5 Bean Salad

(from Lickety Split Meals)
Large Salad INGREDIENTS:
(Serves 16)
1 c. dry pinto beans
1 c. dry black beans
1 c. dry kidney beans
1 c. dry red beans
2 cans green beans
1 green pepper, chopped
1/4 t. salt

Dressing INGREDIENTS:
1/2 c. balsamic vinegar
1/4 c. olive oil
1/4 c. water
2 T. sugar
1 t. oregano
1/2 t. minced garlic (1 clove)

Directions:
1. Crockpot dry beans in 12 c. water on low for 8 hours or high for 4 hours.
2. Drain and rinse with cold water.
3. Stir in green beans, green pepper, salt, and dressing.
4. Chill for a few hours if possible.
_______

Quick, Small Salad Ingredients:
(Serves 8)
3 cans beans, drained (kidney, black, pinto)
(or 5 1/2-6 c. cooked beans + 1/8t. salt)
1 can green beans, drained
bell pepper (opt)

Dressing:
1/4 c. balsamic vinegar
2 T. olive oil
2 T. water
1/2 t. oregano
1/4 t. minced garlic

Vegetarian Chili

Vegetarian Chili with Wheat

 (Serves 20-24)
4 c. dry beans (pinto/kidney/red)
15 c. water

2 c. dry wheat

2 c. onions ( ½ c. dry)

2 T. minced garlic                            

2 t. beef boullion
1 ½ t. salt
½ t. pepper

¼ t. red pepper (or 1 can diced green chilis)

2 T. chili powder
2 t. cumin
½ t. paprika 

-----------

4 cans tomato sauce
2 cans diced tomatoes
4 t. brown sugar

Directions:

1. Crockpot beans, wheat, water, and all seasonings on low for 8 hours. 

2. Add tomatoes, tomato sauce, and brown sugar after beans are soft. (can replace tomatoes and tomato sauce with 8 c blended fresh tomatoes + 1t. more salt)

Quick, Smaller version: (Serves 8)
4c. beans (2 cans)
2-3c. cooked wheat
3/4 c. onion
1/2 t. minced garlic
1/2 t. salt
1/4 t. pepper
1T. chili powder
2 t. brown sugar
1 t. beef boullion
1 t. cumin
dash paprika
2 cans tomato sauce
1 can diced tomatoes
2 c. water
1 can corn (opt)

No-Meat Chili With Rice
(Serves 20-24)
Ingredients:
4 c. pinto beans
15 c. water
2 c. brown rice
2 onions, chopped
2 cans tomatoes
4 cans tomato sauce
2 T. chili powder
2 T. garlic powder
1 1/2 t. salt
1/2 t. pepper
2-3 bay leaves

Directions:
1. Crockpot beans and water on low for 8 hours.
2. After 4 hours, add rice and chopped onions
3. After 8 hours, add the remaining ingredients if the beans are soft.
4. Cook on high for 30 min.
(This is a crockpot version of Green Smoothie Girl's chili recipe)

Quick, Smaller version: (Serves 8)
*2 cans pinto beans (4 c. cooked)
2 c. cooked brown rice (2/3 c. dry rice cooked in 1 1/3 c. water)
2/3 c. onion, dice and saute
1 can diced tomatoes, undrained (15 oz)
1 can tomato sauce (8oz)
2t. chili powder
2t. garlic powder
1/2 t. salt (heaping if rice was unsalted)
1/8t. pepper
1 bay leaf
1 2/3- 2c. water if beans were drained

*You can soak 1 1/3 c. dry beans in 4 c. water  for 8 hours and pressure cook for 10 min.

Mexican Lasagna

Ingredients:
2 T. olive oil
1 t. minced garlic
1 bags frozen broccoli
2 c. sliced zuccini or carrots
2 c. cooked beans (pinto or black)
*1 c. turkey burger (optional- if you do add, increase taco seasoning to 2T)
2 c. salsa
2 cans tomato sauce (omit if using corn and tortilla chips)
1 T. taco seasoning (1 t. cumin + 1 t. parsley + 1/4-1/2 t. pepper + 1/8t. oregano)
12 ripped corn tortillas (or 1 can corn in casserole and tortilla chips on the side)
1 1/2 c. mozzerella cheese

Directions:
1. Heat oil in a large saucepan on medium-high heat.
2. Add garlic and veggies and cook for 5 min.
3. Stir in remaining ingredients (except cheese) and cook, covered, on medium heat for 10 min.
4. Top with cheese, turn off heat, and place lid and let cheese melt.

Chili with Wheat or Salsa

Chili with Wheat

(serves 12-16)                                             

Ingredients:                                                   

1 ½ c. dry red or kidney beans                             

1 ½ c. dry pinto beans                                          

1 c. dry wheat                                                        

2 yellow onions, diced                                           

12 c. water  

                                                                           

1 ½ c. ground turkey, cooked                               

2 cans diced tomatoes (3-4 c.)                             

4 cans tomato sauce                                           

2 T. chili powder                                                   

2 t. cumin                                                              

1 t. salt                                                                

1 t. minced garlic (or 2 t. garlic powder)                

½ t. pepper
½ t. paprika (opt)                                                        

4 t. brown sugar (optional)                             

Directions:

1. Crockpot beans, wheat, & onions in water for 8 hours on low.

2. When soft, add remaining ingredients and cook on high for 30 min.

3. Top with cottage cheese or sour cream or cheese

4. Can serve with corn chips or corn bread. (or add 2 cans of corn into pot)

Quick CHILI:
(Serves 8-12)
1 c. ground turkey
3/4 c. onion, diced
1/2 t. minced garlic
1 can pinto beans
1 can kidney beans
2 cans tomato sauce
1 can diced tomatoes
1 T. chili powder
1 t. cumin
2 t. brown sugar
1/2 t. salt
1/4 t. pepper
dash paprika
2 c. water
2 c. cooked wheat or rice 
2 c. corn or leave out & serve with cornbread

Directions:
1. Saute meat, onion, and garlic in bottom of pot.
2. Add remaining ingredients and heat through

Chili with Salsa (or V8)

1 quart salsa (or V8)

5 cans chili beans (or 7 1/2 c. pinto + 1t salt)

onion salt

1 lb ground turkey or sausage

2 cans tomato sauce (or 2c blended tomatoes +1t salt)

2 t. chili powder

Taco Soup

Small Quick Taco Soup:
(Serves 8-12)
1 c. onions, diced (optional)
3/4 lb ground turkey burger (1 1/2 c cooked)
*2 cans beans (4 c. cooked beans + 1/2 t. salt)
1 T. chili powder
1 T. taco seasoning
2 cans tomato sauce
1 can diced tomatoes
1 can corn
2 c. water
1/8 t. black or red pepper

*4 c. homemade beans are made by crockpot or pressure cooking
 1 1/3 c. dry beans in 4 c. water  
(if you don't drain the water after cooking the beans,
don't add the water at the end of the recipe)

Extra Large Batch Taco Soup
(Serves 32)
Ingredients:

2 c. dry pinto beans                                               

2 c. dry black beans
3 c. diced onions                                               
12 c. water for cooking beans in  

3 T. chili powder                                                 

3 T. taco seasoning                                   

                                                                            

2 lb ground turkey, cooked (4c)                                   

3 cans corn, drained                                                         

3 cans diced tomatoes (15oz each)                                

6 cans tomato sauce (8oz each)                                                                                        1½ t. salt            

½ t. beef boullion                               

1½ t. onion powder (if you didn't use onions at beginning)                                            

1 can diced green chili’s                                         

(or ½ c. green peppers & ¼ t. red pepper)
1/8 t. black pepper

                                  

Directions:

1. Crockpot beans and onions in water, chili powder, & taco seasoning 
for 8 hours on low- keep water in the soup

2. When soft, add remaining ingredients and cook on high for 30 min.
(may need to transfer to a bigger pot before adding remaining ingredients)

4. Top with sour cream &/or cheese

5. Can serve with corn chips or corn bread.

Bean Sandwhich, Burrito, Taquito or Burger

7-8 Basic Bean Sandwiches:
3c. Cooked pinto beans
3T. Water
3/4t. Salt
2 Bean Burrito or Sandwich Ingredients:

1 cup cooked beans (red, pinto, kidney)

1 tomato with below seasonings or 1/4 c. salsa

1/2 t. cumin

1/2 t. chili powder

1/4 t. garlic salt

Directions:

Blend in blender until desired consistency.

Spread on 3 sandwiches or tortillas with lettuce, avacados, etc.

4 Bean Burger Ingredients: 
1 can beans (or 2 c, cooked beans with 1/4 t. salt)
1/4 c. oat flour
2 T. ketchup
1 T. mustard
dash garlic powder

Directions:
Mash in a bowl.
Form into patties.
Cook on skillet 4-5 min each side  (or oven 400* for 8-10 min)

16 Corn Taquito Ingredients:
1 onion, diced
1/4 t. garlic powder
1/2 t. cumin
2 bay leaves
2 t. chili powder
2 cans black beans (or 3 1/2- 4c cooked + 1t. salt)
2 c, chopped tomatoes (1 can)
sprinkle salt

Directions:
-Cook on a pan on med-high
-Mash while cooking
-Wrap in corn tortillas

-Can bake for 15 min at 350* if desired