I love a good pot of brown beans cooked with a ham bone. It seems so obviously simple to me that I hesitate to even post this. However, my friends and colleagues remind me that what may seem like basic cooking knowledge to me is sometimes uncharted territory for people new to the kitchen.
1 pound of pinto beans
1 ham bone
1 small onion, chopped
1 bay leaf
1 teaspoon Better than Bouillon Vegetable base
salt and pepper to taste
Sort the beans and remove any stones or bad beans. Rinse the beans.
Place in the slow cooker and cover with water. Chop the onion and put aside.
Drain and rinse the beans. Return to the slow cooker and add the ham bone, chopped onion, bay leaf, and Better than Bouillon Vegetable base. Cover with water.
Cook on low for about 6 hours.
Remove bay leaf and season with salt and pepper to taste before serving.
This is a Southern Living recipe I received with the jambalaya mix as a present from a PTA group. My opinion is that you can never go wrong by giving food to a teacher. It gets used immediately and doesn’t take up space nor collect dust. I have made only a few changes to the original recipe. I use brown rice; I use less water; I use bouillon cubes instead of granules; I usually bake it in the oven.
1 cup uncooked brown rice
1 tablespoon instant minced onion
1 tablespoon green pepper flakes
1 tablespoon dried parsley flakes
1 bay leaf
2 teaspoons beef bouillon cubes
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
1/8 to 1/4 teaspoon dried crushed red pepper
2 cups water
1 -8 oz can tomato sauce
1 cup chopped smoked sausage
1 cup chopped ham
Put the mix ingredients in a 3 quart sauce pan or oven proof casserole dish.
Chop the sausage and ham.
Bring the water to a boil. Add the water, tomato sauce, and meat to the mix.
If you are using a sauce pan, simmer for about 40-45 minutes until the rice is tender. If you are using an oven-proof casserole dish, cover and bake in an oven preheated to 450 degrees Fahrenheit for about an hour or until the rice is tender.
Although I am a big bread fan, I’ve never really had a passion for cornbread. However, I do eat Mexican cornbread. Normally, I’m a purist and make most of my baked goods from scratch. However, I make an exception for this because the Jiffy corn muffin mix is just to cheap and easy to resist.
1 box Jiffy corn muffin mix
1/3 cup milk
1/4 cup chopped jalapeno or 1 can of chopped green chilis
1 cup shredded cheddar or colby jack cheese
Mix all the ingredients together.
Pour into a greased 8X8 inch casserole dish.
Bake in an oven preheated to 350 degrees Fahrenheit for about 35 minutes or until a toothpick comes out clean.