Slow Cooker Pinto Beans with Ham and Herbs

This is an easy slow-cooker recipe that is hearty and tasty and not bad even in the summer served with a salad.

1 pound dried pinto beans, sorted and washed
3 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano

Directions:
Cover beans with water and soak overnight; drain. Put beans in a large kettle; cover with fresh water and simmer 20 to 30 minutes. Drain.

Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients. Cover cooker and cook on low setting for 9 to 11 hours, or until beans are soft and done. Stir a couple of times during cooking and add more water if necessary.

Serve with cornbread, rice, a green salad or slaw. Serves 8 to 10.

To find any recipe featured this month - use the search box and type: ShrHamMay

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew (StewFeb)

   March - Jambalaya (JambMar)

   May - Ham & Shrimp Dishes (ShrHamMay)
   June - Bread recipes
   July - Garden Delights
   August- Grilling
   September - Salsa, Corn and Jelly
   October - Squash Dishes
   November - Pumpkin Recipes
   December - Herbal Cocktails

Chicken Tortilla Soup Weekend Recipe

I have made this during the winter months to awaken our taste buds. This can be a hot to the tongue recipe, so substitute mild chili peppers for jalapeno peppers, if that is not your style.

Chicken Tortilla Soup

4 chicken breast halves (cooked & diced)

1 medium onion, finely chopped

2 cloves of garlic, minced

1 Tbls olive oil

2 tsp chili powder

1 tsp oregano, dried

1 28-ounce can crushed tomatoes

1 10.5-ounce can condensed chicken broth (or 3 cups chicken stock and leave out water)

1 1/4 cup water

1 cup yellow hominy

1 15-ounce can black beans, drained and rinsed

1 4-ounce can of jalapeno peppers (diced)

1 cup corn kernels (fresh or frozen, thawed)

1/2 cup picante sauce

Garnish:

Fresh cilantro

Tortilla chip crushed or strips

Shredded Mexican cheese

Sour cream

Directions:

In a stock pot, heat oil and sauté the onion and garlic. Add chicken and sauté or 1 minute, then stir in chili powder, oregano, tomatoes, chicken broth and water. Bring to boil, then simmer for 5 to 10 minutes. Stir in the hominy, black beans, jalapeno peppers, corn and picante sauce. Let simmer for 15 to 20 minutes. Serve topped with cheese and tortilla chips. If it is too hot, add a dollop of sour cream.

To find any recipe featured this month - use the search box and type: ChickJan

To find any theme recipe from this year type: recipe2018

For 2018 the monthly recipe themes will be:

   January - Chicken Soup (ChickJan)

   February - Beef Stew

   March - Jambalaya

   April - Ham & Shrimp Dishes

   May - Bread recipes

   June - Garden Delights

   July - Grilling

   August - Salsa, Corn & Jelly

   September - Squash Dishes

   October - Pumpkin Recipes

   November - Chili

   December - Herbal Cocktails

Spicy Rice Pilaf Weekend Recipe

This is an updated recipe from the 1950s when Spanish Rice” was all the rage.

½ cup chopped onion

2 Tbls olive oil

2 cups chicken broth

¼ cup dry lentils, rinsed

1-16oz. can kidney beans, rinsed and drained

1 cup salsa

1 uncooked long grain rice

1 cup frozen corn

1-2oz. jar diced pimentos, drained

1 tsp. chili powder

In a saucepan over medium heat, sauté onion in oil until tender.  Add broth and lentils.  Bring to a boil.  Reduce heat, cover and simmer for 15 minutes. Stir in remaining ingredients.  Bring to boil.  Reduce heat, cover and simmer 20 to 25 minutes longer or until lentils and rice are tender.  Makes 12 servings.

Weekend Recipe - Spicy Pecans

This recipe can be used all fall and winter.  You may become addicted.  Now if spice is too much for you make them smoky instead by swapping out the chili powder for Spanish smoked paprika.  You can also substitute Backyard Patch Chili Blend in this recipe.  Check out the tips at the end.

Spicy Pecans

16 oz. pkg. pecan halves
1/4 cup butter
1 Tbls. chili powder
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. onion powder (or granulated)
1/4 tsp. garlic powder (or granulated)
1/4 tsp. cayenne pepper

Combine the ingredients in a 2 quart slow cooker.  Cover and cook on high setting for 15 minutes.  turn to low and cook uncovered to 2 hours, stirring occasionally.  Transfer nuts to a baking sheet; cool completely.  Store in an airtight container.  makes 4 1/2 cups.


SPECIAL TIP: I like to make this recipe with my Backyard Patch Chili Blend.  It saves mixing the herbs and seasonings.  If you want to do that, add 2 1/2 Tbls of Backyard Patch Chili Blend to 1 tsp. salt and 1/4 cup butter then add 1 lb. of pecan halves and follow the instructions above.