Pinto Beans & Sausage

Beans & Rice are my comfort food. That and Lucky Charms.

This recipe makes a TON. We had it for days & I finally ended up freezing the rest. The beans taste best served over rice and topped with sharp cheddar.

The base is the refried bean recipe I use.

Ingredients:

2 onions, diced

6 cups dry pinto beans, rinsed

2 jalapenos, chopped
4 cloves garlic, minced
4 tsp salt
1/2 tsp pepper
18 cups water
2 Tbs chili powder
1 Tbs brown sugar

1 lb polish sausage, diced

Combine everything except the sausage in a large crockpot. Cook on high for 6 hours, add the sausage & more water if needed to keep the beans covered. Cook for 2 more hours on high. Taste (don't burn your tongue!) & add more salt, if needed. Ladle over steaming bowls of rice. Serves 99,342. Leftovers can be frozen & reheated in the microwave.

Ham Chowder

It's raining here today. That is good news. One, because I don't have to go anywhere. And two, because I can make soup for dinner! Soup is so much more appetizing when it is cold and rainy.

This is a soup that I started making several years ago from a recipe that used canned cream of mushroom soup and canned vegetables. I lost that recipe somewhere along the way, and have come up with my own version. My own version is subject to change, depending on what I have in the fridge & pantry. Today when I made it, I measured and wrote down what I used. You can pretty much use whatever vegetables you have.

Ingredients:

1 stick butter

2 onions

8 cups potatoes, cut into chunks

2 cups green beans (2 cans would work, as well)

2 cups carrots, diced

4 cloves garlic, minced

1 cup flour

8 cups chicken broth (I use bouillon and water)

2 cups diced, cooked ham

1 cup sour cream

1 cup milk

1/4 tsp pepper

Sautee veggies and butter in a large pot until veggies are just about tender. Stir in flour. Slowly stir in broth and cook over medium heat (stirring frequently) for 5 minutes. Add ham, sour cream, milk & pepper. Heat over low heat for 3-5 more minutes or until heated through. Serves an army, or about 8-10 people. You can easily halve this recipe.

Note:

If you use fresh green beans, you may want to steam them separately for a few minutes before you start. The potatoes were tender long before they were.

Fish Chowder

This is a creamy, comforting & fairly easy to make soup. Paired with some homemade bread, it makes the perfect meal for a cool autumn day.

Ingredients:

2 tbs butter

1 large onion, chopped

1 stalk celery, minced

1 clove garlic, minced or crushed

4 cups chicken broth

4 cups cubed potatoes

1 lb fish, cubed (I used cod filets)

1/2 tsp old bay

salt & pepper, to taste

1 16oz bottle clam juice

1/2 cup flour

3 cups milk

1 cup cream

Sautee the onion, celery and garlic in the butter. Add chicken broth & potatoes. Simmer for 10 minutes. Add the fish & and old bay & simmer another 10 minutes. In a separate bowl, combine the clam juice & flour. Slowly stir into the simmering chowder, until thickened. Stir in milk & cream & reheat. Add salt & pepper to taste. Makes 8 good-sized servings.