Food Fun and Facts Recipe for Old Fashioned Baked Beans

 Old Fashioned Baked Beans Recipe

1 pound dried peas
6 cups water
1-1/2 teaspoon dried mustard
1/4 teaspoon pepper
1 tablespoon salt
2 large onions, sliced
1/4 cup brown sugar and 1/3 cup maple sugar
(or 1/4 cup brown sugar and 1/4 cup molasses)
2 tablespoons sweet pickle juice or vinegar
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup catsup
1/4 pound of salt pork or bacon

Pick over your dried beans and rinse.  Add beans to large bowl and  add water.  Let soak 8 hours or overnight.   Place in large pot and  boil  uncovered.  Add the remaining ingredients, except for the pork. Stir until  blended.  Lay the bacon or pork slices on top. Cover and simmer 6-8 hours, stirring occasionally.  Add enough liquid while  simmering to barely  cover the  beans, as necessary.  Test for tenderness.  Serves 4-6  Nothing like real home cooked!   Time consuming, but worth the wait!

Recipe for Salsa Verde Bean Enchiladas

Ingredients

  • 2 cans (15 ounces each) READ Southwestern Bean Salad
  • 1 teaspoon ground cumin
  • 12 soft corn or flour tortillas (6 to 8 inch diameter)
  • 2 cups prepared salsa verde
  • 1-1/2 cups shredded Mexican cheese blend
  • Optional Toppings: Sour cream, chopped avocado, fresh chopped cilantro, lime wedges

Preparation

  1. Drain 1 can of salad; discard liquid. Place in food processor. Process until pureed but still slightly chunky.
  2. In large bowl, stir together pureed salad, second can of salad with liquid, and ground cumin. Spoon mixture evenly down center of tortillas. Roll up and place seam-side down in 13x9-inch baking dish sprayed with nonstick cooking spray.
  3. Pour salsa verde evenly over enchiladas. Top with cheese. Cover with foil. Bake at 350°F 30 minutes. Remove foil; continue baking 10 to 15 minutes until beginning to brown around edges. Let stand about 10 minutes before serving with optional toppings, if desired.

Serves
Makes 6 servings

Calories:418g Total Fat:16g
Cholesterol:27mg Protein:15g
Carbohydrates:53g Sodium:1438mg

Preparation Time:
20 minutes

Bake Time:
40 minutes

Standing Time:
10 minutes

SOURCE:
Aunt Nellie's Beets (Seneca Foods Corporation)














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Enchiladas - Everyday Easy

(Family Features) - The weeknight dinner meal can be a challenge...it must taste good, appeal to the family and be easy to prepare. Economical would also be a plus.

Sound like a tall order? Not when Salsa Verde Bean Enchiladas are on the menu. Just five ingredients...tortillas, prepared salsa verde, shredded Mexican cheese blend, cumin and canned Southwestern Bean Salad...are all that's needed for an easy Tex-Mex entrée.

The zesty bean salad, straight from the can, has just the right blend of chili powder and spices to provide a hint of heat to the black beans, kidney beans, corn and bell peppers. To make the filling, simply purée one can of the salad, and stir in a second can along with a dash of cumin. Spread onto corn or flour tortillas, roll up, and place in a baking dish. Pour on the salsa, sprinkle with the pre-shredded cheese blend and bake.

How easy is that? Add precooked chopped chicken or cooked ground beef or turkey to the bean filling if you like. Mixed greens and orange segments tossed with a vinaigrette would make a great accompaniment, or assorted favorite fruits would be tasty, too.

Southwestern Bean Salad is great to have in the pantry. It's equally delicious at room temperature or chilled. For a quick accompaniment, serve with grilled meats and poultry, burgers or sandwiches. Use it to top a mixed green salad, or add cooked pasta such as rotini or penne for a quick main dish pasta salad. Or, puree and serve as a zesty bean dip with tortillas.

For other great recipes made with READ salads, visit www.readsalads.com.




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Each stoneware ramekin is uniquely glazed so that no two pieces are alike. Ideal for prepping, baking, serving and reheating.   Designed for oven, microwave, refrigerator and freezer use.   Dishwasher safe and oven safe to 500°F.

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