Thrifty Recipes Blog - Living On Food Banks

Slow Cooker Read Beans and Rice

6/3/2017

There is nothing healthier than combining a grain with the delicious red bean.

This recipe was given to me by a Cajun and packs a delicious punch when meeting your taste buds. It is reasonable, and makes quite a pot full that can be enjoyed for snacking later on. It must be made in advanced, allowing the beans to marinate in the required mixture.

1 lb. red beans
2 large onions
2 cloves garlic minced
½ tsp. Tabasco
½ cup red wine
Water
Olive oil
¼ pd. ham ( I keep a bag of leftovers in the freezer)
Salt/pepper to taste
1 lb. Kielbasa sliced
Cooked Rice

Wash beans and place in a bowl. Add onion, garlic, pepper, wine, and hot sauce. Cover with water to ½ inch over beans. Slip in the refrigerator overnight.

Coat slow cooker with olive oil and add bean mixture, kielbasa, and ham. Cook 8 hours on low until beans are tender. Serve over rice.

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Stir'em and Forget'em Canned Baked Beans

5/13/2017

Let me tell you; what a delicious way to incorporate all those canned baked beans that are piling up in your pantry. And, to make matters a bit better, no one will suspect these are those hideous cheap canned beans most patrons ignore. This is an easy recipe that can be put together in a flash and then forgotten about as you continue your daily routine preparing for the afternoon festivities.

I usually visit my discount store for a pound of bacon. I can purchase two packs for $3.00. Place bacon in a large cookie sheet separating each strip. Bake at 375 for about 20 minutes or until done. Pour off drippings and save for later use as fried potatoes.

In an oven casserole dish:
4 cans baked beans (15 oz.)
2 tab. pancake syrup
1 tab. mustard
2 heaping tab. brown sugar
1 heaping tab. molasses
Cooked Bacon

Spray dish with canned oil spray to prevent sticking. Add ingredients and stir. Top with cooked strips of bacon. Bake at 350 for 1 1/2 hours. Yes, one and a half hours so the excess juice of those canned beans begins to evaporate. Then, take it out of oven and let cool a bit before serving. Or set aside and reheat before serving.

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Canned Baked Beans Dip

5/13/2017

Are you inundated with multiple cans of baked beans? Do you hate to let them go knowing that they are packed full of nutrients and fiber? Most canned beans received from food banks contain only 4 - 7 mg of sugar! They are a healthy snack alternative! Try this delicious recipe below:

14 oz. can baked beans
2 tab. lemon juice
1-2 tab. chili powder

Gently drain off extra fluid from baked beans. You want a tad of liquid still in the can to keep consistency. Set the stove top temperature on med./low. Put beans into a fry pan (preferably black iron if you have it), and begin smashing beans with the back of a spoon. They will quickly become the consistency of refried beans in minutes. Add 2 tab. of lemon juice and stir. Keep stirring until beans begin to resemble refried beans and lose some moisture content. This is the beauty of it! You can make your bean dip thin or thick depending on personal preference. Add chili powder, adjusting for taste. Enjoy with vegetables or corn chips.

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Slow Cooker Refried Beans

4/30/2017

Have you been getting bags of pinto beans from your local food bank and unsure how to prepare it quickly and easily? Do you have a hankering for some good ol' Mexican food rolled into a nicely floured tortilla or in a bowel topped with cheese?

Here's a phenomenal, easy recipe to make a huge batch of refried beans that will freeze extremely well. Just cook, mash, place in plastic containers and you have a wholesome, on-the-go snack that warms up quickly.

1 pound dried Pinto Beans
1 Onion, chopped
4 cloves garlic, minced
2 teaspoons ground Cumin
2 teaspoons salt
1/2 teaspoon Cayenne pepper
Optional Add-ins, Such As Ham Bone Or Bacon Strips
7 cups Water
Salt And Pepper, to taste
Optional Toppings

Pour dried beans in the slow cooker. Add onion, garlic, cumin, salt and cayenne pepper. For a richer flavor, add a ham bone or a couple of bacon strips to the crock.

Pour the water over the top of the beans and cover tightly. Turn slow cooker on high and cook for 8–10 hours. You can also cook on low for 12 hours or longer.

Once beans are very tender, remove the ham bone or bacon if necessary. Depending on your slow cooker, you may have excess liquid in the crock. Scoop 1 ½ cups of the bean liquid out of the crock and reserve.

Use an immersion blender or a potato masher to smash the beans into a relatively smooth texture. Add some of the bean liquid back in if needed to reach the right consistency. Salt and pepper to taste.

Serve as-is or sprinkle with your favorite toppings. Serve warm.

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Hummus From Scratch

3/5/2017

Make this over the weekend for a thrifty, healthy snack all week. If you love hummus, you're going to love it even more when its home made from scratch.

1 cup dried garbanzo beans
1 medium onion, quartered
1 bay leaf
4 cups water
1/4 cup minced fresh parsley
1/4 cup lemon juice
1/4 cup tahini
4 to 6 garlic cloves, minced
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup olive oil

Assorted fresh vegetables and crackers

Sort beans and rinse in cold water. Place beans in a large bowl; add water to cover by 2 in. Cover and let stand overnight.

Drain and rinse beans, discarding liquid. Transfer beans to a pot; add the onion, bay leaf and 4 cups water.

Cover securely and cook for 1 hour on medium/low.

Remove from the heat. Immediately cool. Drain bean mixture, reserving 1/2 cup cooking liquid. Discard onion and bay leaf.

Place the beans, parsley, lemon juice, tahini, garlic, cumin, salt and cayenne in a food processor; cover and process until smooth. While processing, gradually add oil in a steady stream. Add enough reserved cooking liquid to achieve desired consistency.

Cover and refrigerate for at least 1 hour.

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Slow Cooker Root Beer Apple Baked Beans

11/19/2016

I have been to several Thanksgiving feasts, especially southern, that have had a side of baked beans available.

This is one of the most scrumptious, easiest recipes I've come upon for a festive occasion. Better yet, it can be made in your slow cooker and won't take up anymore oven space.

6 thick-sliced bacon strips, chopped
4 cans (16 ounces each) baked beans
1 can (21 ounces) apple pie filling
12 can (12 ounces) root beer
1 cup shredded cheddar cheese, optional

In a skillet cook bacon until crisp. Remove; discard drippings.

In a Slow Cooker stir in baked beans, pie filling, root beer, and bacon. Cover and cook on low for four hours.

At the end of four hours, take lid off, give it a stir, and cook an additional two hours with lid off on slow.

When done, if desired, sprinkle with cheese and close lid and allow to melt.

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Crock Pot Canned Beans

5/30/2016

Here's a yummy recipe that takes little preparation time and allows you to go about your day with one less task. Great for family BBQ's, this one will make it into your favorite file.

These beans turn out so rich and delicious your friends and family will wonder if they were homemade. I pop these in in the morning and let them slow cook for several hours allowing those flavors to marinate throughout the beans.

(2) 15 oz. cans of store brand baked beans
1/3 cup well-chopped onion
2 tsp. yellow mustard
2 tab. real bacon pieces (optional)
2 tab. molasses
3 tab. brown sugar

Add all ingredients to slow cooker. Stir well. Cook on low for 3-4 hours. When through, let rest before serving so the beans suck up the extra juice.

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Quick Snack Refried Beans

4/11/2015

Mention the word “fried” and it immediately conjures images of artery-clogging saturated fat. “Refried beans" sound even more unhealthy, but they’re not. Even though they’re typically made using bacon fat, refried beans are surprisingly low in fat and they contain all the nutrients found in pinto beans, from dietary fiber and protein to iron and plant chemicals that protect you from diseases.

Refried beans originated in Mexico where they’re called frijoles refritos, or “well-fried beans.” Basic refried beans are made from four simple ingredients: pinto beans, onion, garlic and bacon fat or lard. Cooks brown chopped onion and minced garlic in the fat and then add canned pinto beans to the skillet together with fluid from the can. As the beans heat up, they’re mashed with a fork or potato masher to create the desired consistency. Typical enhancements include chili powder, cumin, grated cheese or chopped jalapeno peppers.

One cup of refried beans has 217 calories, 13 grams of protein and just 3 grams of total fat. If you buy fat-free refried beans, the total fat drops to just 1 gram. Refried beans are a good source of oxygen-carrying iron; men get 50 percent of the recommended daily intake and women get 22 percent based on a 2,000-calorie-a-day diet. One serving gives you a healthy boost of antioxidant vitamin C and energy-providing B vitamins. As with most processed foods, if you buy canned refried beans they’ll be high in salt unless you choose a low-salt brand. Just 1 cup of traditional refried beans has 1,069 milligrams of sodium -- that’s 70 percent of the total daily value.

Try this recipe and don't be afraid to add a dash or two of your favorite items too! Then place in a Tupperware container and just heat a bit in the microwave for a quick snack or lunch. Corn chips work best topped with bits of tomato and cheese here.

1 can of refried beans
2 handfuls of Seasoned Veggie Blend
1 tsp. oil
1 garlic clove
1/2 tsp. salt
1/4 tsp. Cayenne pepper
1/2 tsp. cumin or Cajun seasoning

Fry seasoned veggie blend (you can make this without herbs) and garlic with oil. When softened add beans and seasonings. Keep stirring until desired consistency is achieved.

Green Beans with Garlic

9/14/2014

If you're making that delicious Lemon Dill Roasted Chicken today, then I have the perfect side dish to accompany your fare. Green beans are still on sale for 99 cents a pound at most stores. These delicious treats will soon be off the fresh peak scale, so buy now and savor a few more days of summer fun. Fall begins just a few days away so grab the last of your summer veggies fast!

2 tbsp. oil
1 tbsp. butter or margarine
4 garlic cloves peeled and sliced
2 lbs. fresh green beans
1 chicken bouillon cube
1 cup water
1/2 tsp. salt
1/4 tsp. pepper

Place water and bouillon cube in microwave and heat on high for one minute. Let cube melt. In fry pay, heat oil and butter over heat. Add garlic and cook 30 seconds. Add green beans and stir fry until crisp/tender about 15 minutes. Stir in broth, salt, and pepper. Cook uncovered about 10 minutes. Broth should be almost evaporated.

Falafel

1/1/2014

Among the most welcomed additions to the American scene are the numerous Middle Eastern restaurants which have brought a new and exciting cuisine to many cities. A few years ago these restaurants were confined to four to five in our largest cities. Falafel, which are quickly becoming as popular as hamburgers, can easily be made at home.

I knew you'd be snooping here looking for some healthy recipes to start the New Year. This one is sure to make a splash!

1/2 pd. dried chick-peas
3 cups water
1 onion chopped
2 cloves of garlic minced
1/2 cup chopped parsley
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. cumin
3/4 tsp. baking powder
oil for frying

Place chickpeas in saucepan with water. Boil for 30 minutes or until soft. Take off and cover pan and let cool. In a food processor add drained beans, onion, garlic, parsley, pepper, cumin, salt, and baking powder. Run at high speed until smooth and no chunks are seen. Shape into balls and fry in 1-2 inches of oil or slip into deep fryer. Fry until golden brown and drain on paper towels. Slip into pita bread with lettuce, tomatoes, and onions.