Salsa Red Beans and Rice

1 medium green pepper, chopped
1/4 chopped red onion
3 green onions, finely chopped
4 garlic cloves, minced
1 TBS olive oil
3 cups cooked brown rice
1 1/4 cups salsa
1 can (16 oz) kidney beans, rinsed and drained
1/2 teaspoon salt

1. In a large skillet, saute the green pepper, onions and garlic in oil until tender.
2. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes until heated through.

Black Bean and Pineapple Salsa

1 can black beans, drained and rinsed
1 can pineapple tidbits, or crushed pineapple, drained
1 can corn, drained
1 can diced tomatoes, drained or 2 C chopped tomatoes
1 C freshly diced peaches
1/4 C cilantro
1/3 C Italian dressing
Corn chips

Mix all ingredients together except for corn chips.

Serve salsa with corn chips.

From Sarah E. Bybee

7 layer dip

Layer this way in a 9 by 13 pan or on a platter…

1 can refried beans, heat first to make them easier to spread if desired

Guacamole- Mix 3 avocados with one package of McCormick guacamole seasoning

1 C sour cream mixed with 2 tsp taco seasoning

Shredded cheese

Diced Tomatoes

Green or purple onions

1 small can sliced olives

Serve with tortilla chips

From Sarah E. Bybee

Sarah Lynn’s Salsa

1 can black eyed peas
1 can black beans
1 can corn
4 large tomatoes, chopped
Green, yellow, and white onion to taste (I do about 1/2 C total)
1/2 cup chopped red pepper
1-2 avocados
Cilantro to taste
Italian Salad dressing to coat

From Sarah E. Bybee (and Sarah Lynn Bybee too!)

Roxy’s Chili

3 cans Bush’s chili beans
1 can tomato sauce
1 can water
1 lb ground beef, browned and drained

Mix all ingredients. Can add kidney beans, peppers and onions if desired.

Serve with sour cream, shredded cheese, chips, or whatever you like with chili.

Quick and Easy Cassoulet

2 boneless, skinless chicken breast halves, cut into pieces
1 large onion, chipped
1 garlic clove, minced
2 Tbsp vegetable oil
2 16 oz cans white beans
½ lb fully cooked smoked sausage cut into ½ inch pieces
1 can tomato sauce
½ tsp dried thyme
1/8 tsp pepper and salt to taste

Saute chicken, onion and garlic in oil in skillet until onion is tender and chicken is browned. Stir in remaining ingredients. Cover and simmer 15 minutes or so.

from Helen Macfarlane and her sister Kathy

Creamy White Chili

1 10oz can chicken or turkey
1 14.5oz can chicken broth
1 4oz can chopped mild Green Chilies (half a can if desired)
3 15oz cans Great Northern Beans

1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp cumin
½ tsp pepper

At the end, add:
½ to 1 cup evaporated milk
½ Tbsp white vinegar

Rinse and drain beans. Drain and shred chicken. Combine all ingredients except vinegar and evaporated milk in a soup pot. Bring to boil and simmer uncovered for 30 minutes. Stir in vinegar and evaporated milk and heat through.

from Kenna Mills