SANTA FE SOUP

 

SANTA FE SOUP - TACO SOUP, MY MOM'S RECIPE

From Kristin Troyer

1 lb. ground beef

onion, about half, diced

1-3 cans beans Note: can be a mixture depending on your taste - I use  kidney, black, pinto or chili beans. Drain all except the chili beans.

1 large can of diced tomatoes, or Rotel

1 can corn, drained

1 pkg. taco seasoning

1 pkg. ranch seasoning

Water

In a large pot, brown ground beef and cook onions. Drain.

Add beans, tomatoes, corn, both seasoning packets and add water as desired to make it like soup.

Simmer until everything is warmed.

Serve with shredded cheddar cheese, sour cream and tortilla chips.

CALYPSO BEANS

CALYPSO BEANS

From Angie Reid (From Mom, Nancy Ionoff)

1 lb. hamburger
1/2 lb. bacon
1/2 cup onions
1/2 cup brown sugar
1 T. mustard
2 T. vinegar
1 large can pork n beans
1 large can kidney beans
1 large can butter beans

Brown bacon, hamburger, and onion; drain.

Add remaining ingredients.

Cook in crockpot for 6 hours on high or 1  1/2 hours in oven.

MEXICAN BEAN SALAD

Curtis and Kristi and family

MEXICAN BEAN SALAD

From Kristi Templeton   (via Nicole Krenzin)

Serves 8-10

1 can (15 oz.) black beans, rinsed and drained
1 can (15oz.) kidney beans, drained
1 can (15oz.) cannellini (white) beans, rinsed and drained
1 green bell pepper, chopped
1 package (10 oz.) frozen corn kernels
1 red onion, chopped
½ cup olive oil
½ cup red wine vinegar
2T lime juice
1T. lemon juice
2T. white sugar
1T. salt
1 clove crushed garlic
½ T. ground black pepper
¼ cup chopped fresh cilantro
3 dashes hot pepper sauce
½ t. chili powder

In a large bowl, combine beans, bell pepper, corn, and onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice, sugar, salt, black pepper, garlic, cilantro, hot pepper sauce, and chili powder.

Pour dressing over veggies and mix well.

Chill thoroughly and serve cold.

RANCH STYLE BEANS

Phyllis and her grandchildren

RANCH STYLE BEANS

From Phyllis White

Phyllis says, "This is one I use for most summer holidays or cookouts."

1 lb. lean ground beef

1 envelope green onion dip mix (I use ranch if I can't find green onion.)

1 (16 oz.) cans pork and beans in tomato sauce

1 (16 oz. ) can kidney beans, drained

1 cup catsup

2 tbs. prepared mustard

2 tsp. vinegar

In large skillet or slow cooking pot with browning unit, cook meat until red color disappears.  

Drain off excess fat.  In slow-cooking pot, combine all ingredients.  Cover and cook on low 3-4 hours.

Makes 8 servings.

BEAN RECIPE

Bill and Pearl, my grandparents

BEAN RECIPE

From Pearl Holmes  (from Gene Schlei, owner of "Edelweiss" in Grove Park, Lakeland, Florida)

1  16-oz. can B&M Baked Beans

1  16-oz. can lima beans, drained

1  16-oz. can kidney beans, drained

1  16-oz. can navy beans or Northern beans, drained

3 onions, chopped

1 clove garlic, minced

2 T. bacon fat

1/2 cup ketchup

3 T. brown sugar

3 T. vinegar

1 t. salt

1/4 t. black pepper

Mix all ingredients together and bake at 325 for 1 hour.

July 7, 1988, Lakeland Ledger

VIVIAN'S BAKED BEANS

 Vivian's daughter Kim, John's cousin

Kim with her mom Vivian

VIVIAN'S BAKED BEANS

From Kim Dowell

Large can of baked beans (I prefer Campbell's)

1/2 cup brown sugar

1 T. dry mustard  (or regular if you have none)

1 cup chili sauce  (the key to great flavor)

slices of bacon on top, optional

Bake 1 1/2 hr @ 325.

Kim's note: a family favorite at all gatherings