Refried Bean Soup

This soup looks ugly, but tastes great.
1/2 cup minced onion
1/3 cup water
2 16 oz cans of refried beans
1 3/4 cups broth
2 cups frozen corn
1/2 cup salsa
1/2 teaspoon cumin
Several twists of freshly ground pepper
Dash or two of Tabasco Sauce
Chopped fresh cilantro

Place the onion and water in a saucepan. Cook, stirring, until the onion is soft, about 4 minutes. Add the beans and broth. Stir well until souplike. Add the corn, salsa, cumin, and pepper. Cook, stirring occasionally, for 5 or 6 minutes, until heated through. Add the Tabasco Sauce at taste. Garnish with cilantro. Serve with grated cheese and tortilla chips.

Speedy International Stew

2 14.5 oz cans petite diced tomatoes
2 15 oz can S&W Caribbean or Cuban Back Beans
1 16 oz. can corn, drained.

Combine in saucepan and heat over medium heat about five minutes until warm. Serve with grated cheese and/or sour cream and tortilla chips.

Refried Beans

5 cups pinto beans, rinsed well
11 cups water
2 tablespoons salt
1/2 cup dried onion
2 tablespoons garlic

Combine all ingredients in a crock pot and cook for 5 hours on high or on the stove for three hours (bring the water to a boil first, then turn down and simmer). When the beans are soft and the water is level with the beans, then mash. You can remove water if needed. I like to use an immersible stick blender to blend the beans right in the crock pot. Stir in 1-2 cups grated cheese. Add one can diced green chili's (optional). You can serve immediately or leave the beans on low or warm for 20-30  minutes to thicken. 

Lentil Tacos

1 onion, chopped
1 pound lentils
5 cups water
2 tsp. cumin
1 tsp. garlic salt
1/2 tsp. black pepper
1 (14.5 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 bunch cilantro, chopped
Tortillas
Fresh lime wedges
Salsa

In a large pot, saute onion in a little oil. Add lentils, water, cumin, garlic salt, and pepper. Bring to a boil, cover, lower heat and simmer for 1 hour. 10 minutes before serving, add tomatoes and green chilies. Just before serving, stir in cilantro. Serve on tortillas with lime and salsa. (The cilantro and lime MAKE this recipe, so don't skip them!!!)

Crock pot method: Add first six ingredients to slow cooker. Cook on high 3-4 hours. 30 minutes to 1 hour before serving add diced tomatoes and green chilies. Just before serving stir in cilantro. Serve with lime and salsa.

Pico de Gallo

4-6 Tomatoes, chopped
Bunch of Green Onions, chopped
2 Avocados, chopped
1 Mango, peeled and chopped
1 can  Corn, drained
1 can Black Beans, drained
1 can White Beans, drained
1/2 Bunch of Cilantro, chopped
1/2 tsp. Olive Oil
1 tsp. Red Wine Vinegar
1/2 tsp. Hot Sauce (Tapatio or Tabasco)
Juice of 1 Lime

Combine in a large bowl. Enjoy with tortilla chips.

Copy Cat Cafe Rio Cilantro Lime Rice

2 cups white rice
4 cups chicken broth
1/2 bunch cilantro, chopped
1/2 teaspoon salt
2 limes, juiced
1 tablespoon butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 of the limes in a rice cooker or saucepan. Cook according to package directions. when rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Mexican Dip

Mexican Dip
2 cans black beans, drained
2 cans chopped tomatoes, drained
1-2 bunches green onions, chopped
1 bunch cilantro, chopped
1-4 bell peppers (red, orange, or yellow)
2 avacados
1 small bottle of Catalina salad dressing
1 tsp. fresh garlic
1 tsp. salt

Mix together and serve with tortilla chips!

Feijoada (Brazilian Black Beans)

Feijoada (Brazilian Black Beans)

1 lb. Black beans, Soak overnight in lots of water

The next day, rinse beans. Then, put beans in pressure cooker and cover with enough water to have about 2" water above beans. Cook on high until pressure builds up. Then turn down to medium-low heat (enough to maintain pressure) and cook for about 20 minutes. Once cooled off and pressure is gone (follow pressure cooker instructions to ensure safety), remove lid and continue to simmer on stove top.

Seasoning:
4-6 cloves crushed or diced garlic, Sautee in vegetable or olive oil until golden brown, then add to beans, oil and all.
Salt to taste (approximately 4 teaspoons)

Optional:
4-6 Bay Leaves
Cilantro to taste.
Meat, (as much or as little as you like) add to simmering beans. For example: ½ lb. Pre-cooked bacon, ½ lb. smoked sausage, and/or ½ lb. pre-cooked seasoned pork. (I’ve been known to put up to 2 lbs of meat in a pot of beans, but it is optional according to personal preference.)

Allow to simmer as long as desired. The longer it is allowed to simmer, the more the flavors infuse and the thicker the end product will be. Of course, you can always add water if it becomes thicker than you would prefer.

Serve over Brazilian-style rice. (Note: if served over regular rice, the flavor may seem very bland.)

Brazilian-style rice

Hint: Brazilian rice, unlike Asian rice, is not sticky. Ideally, each grain should be separate from the others. It is also seasoned and flavorful.

2 cloves crushed or diced garlic, Sautee in 2-4 tablespoons olive oil. Then add:
2 cups regular white rice, uncooked. Sautee uncooked rice in oil until most of the translucent rice becomes opaque (white), stirring constantly. (Hint: When rice is first added to oil and garlic, it will become translucent, then as it cooks it will become opaque. Sometimes this happens very quickly.) Then add:
4 cups very hot water (should begin to boil immediately.) Then add:
Salt, to taste (approximately 2 tsp ) (Hint: The water should just barely, but definitely, taste salty.)

Reduce heat, cover and simmer 20 minutes or until rice is soft and no water is left in the bottom.
Optional:
1/4 to ½ cup diced carrots
1/4 to ½ cup raisins
1/4 cup chopped chives
Sounds kind of strange, but tastes really good.

Farofa (Topping that adds lots of flavor and texture.)

Sautee minced garlic and chopped onion in butter. Add desired quantity of manioc flour (may substitute corn meal or cream of wheat). Add salt (or better yet "Arisco Tempero Compelto") and parsley. May also add chopped bacon or smoked sausage. Sprinkle on top of beans and rice.