Kidney Beans | Eat at Home

Velma’s Chili from Mitford Cookbook and Kitchen Reader

April 8, 2011 by Tiffany

Have you read the Mitford series books by Jan Karon? Father Tim and Cynthia feel like old friends and so do all the other characters that populate the small town of Mitford.

On my last library trip, I spotted the Mitford Cookbook and Kitchen Reader. It’s full of recipes mentioned in the books (Orange Marmalade Cake, anyone?) and also lots of excerpts. Food and stories is a hard combination to beat.

One recipe that caught my attention was Velma’s Chili. I did make a few changes to it. For one, I used half the meat it called for. Two pounds of meat for 6-8 servings sounded like too much. I doubled it and made a few other alterations as well. Here’s what you’ll need to make my version: [Read more...]

Filed under: Crockpot, Main Dish, Soup Tagged with celery, chili, chili powder, garlic, ground beef, kidney beans, Mitford series, onion, red wine, tomato sauce, tomatoes7 Comments

Bean and Bacon Soup – Ready in 10 Minutes

December 28, 2010 by Tiffany

This soup is really just assembly only, as long as you’ve got the bacon and onions in the freezer. It’s a good one to keep in mind for those nights when you really don’t have time to cook, but everyone needs to be fed.

The bacon, onion and tomatoes add a lot of flavor to the beans. It reminds me of the flavor of Italian Sausage and Bean Soup.

Here’s what you’ll need: [Read more...]

Filed under: Main Dish, Soup Tagged with bacon, butter beans, chicken broth, diced tomatoes, kidney beans, onion, oregano, pinto beans, Soup15 Comments

Bramble Beans

December 21, 2010 by Tiffany

A friend gave me this recipe years ago. I make it every once in a while and we like it. The only reason I haven’t shared it with you before is that it isn’t very photogenic. Some of my past attempts to photograph it have been dismal.

One reason I like this dish is that it can be cooked on the stove top or in the oven. I’ve never tried it, but I bet it would work in the slow cooker too.

Here’s what you’ll need: [Read more...]

Filed under: Main Dish Tagged with baked beans, brown sugar, ground beef, ketchup, kidney beans, mustard, onion, pork and beans, vinegar10 Comments

Red Beans and Rice with Ham

May 5, 2010 by Tiffany

This recipe is a great way to use leftover ham. You could also make it with smoked sausage if you like. I had grilled ham slices the day before and needed to use up the extra. The recipe makes enough to feed about 8 people, so if your family is smaller you may want to only make half.

Here’s what you’ll need:

[Read more...]

Filed under: Main Dish, pork Tagged with chicken broth, garlic, green pepper, ham, hot sauce, kidney beans, onions, rice, tomatoes2 Comments

Refried Beans

April 7, 2010 by Tiffany

My husband said these are the best refried beans he’s ever eaten. I agree. So good and easy, and much, much better than the kind that come from a can. The recipe comes from Bethany’s blog, For the Love of Grub. She says she found the recipe in a Pillsbury cookbook. I made a few minor changes, but it’s still quick and easy. I’ve made them twice already. They’re a new favorite for us. [Read more...]

Filed under: Side Dish Tagged with garlic, green chilis, kidney beans, Mexican, onion, pinto beans, tomato sauce6 Comments

South of the Border Skillet

October 29, 2009 by Tiffany

south of the border skillet done

I have to watch myself when I’m putting together a weekly menu, because I have a tendency to put lots of Mexican meals on the list. Mexican and Tex-Mex foods are just so good, but I try to only make the style meal once a week. My daughter likes to point out that Mexican people eat Mexican food every day. I can’t argue with that logic.

This dish is an easy week night supper. It’s healthy and budget friendly. Here’s what you’ll need: [Read more...]

Filed under: Main Dish, vegetarian Tagged with brown rice, cheddar, eggs, kidney beans, onion34 Comments

Mexican Beans and Rice

November 15, 2008 by Tiffany

This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.

Here’s what you’ll need:

2 cans of dark red kidney beans
onion
garlic
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream for extra yummy-ness

Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor. I usually forget that step and just cook it in water.

Chop up the onion and garlic. If you’re not in the habit of using fresh garlic, you might want to give it a try. The pre-chopped stuff in the jar works fine for this recipe, but it isn’t nearly as good.