Chili Verde

1 lb leab pork-cut into 1 inch pieces (we skip the pork go vegetarian style)
1 Tbsp oil
1-2 green bell peppers-diced
1 can green chili's
1/2 bunch green onion, chopped
1 clove garlic, crushed
2 tsp cumin (i don't use this, we use chili powder)
1 tsp oregano
2 tsp chopped cilantro
1 bay leaf
1 can veggie stock
1 can garbonzo beans or white beans
1 can black beans
3/4 Tbsp cornstarch
1 1/2 Tbsp water
1 large avocado
2 Tbsp lime juice (divided)

optional:
mozzarella cheese, sour cream

If using pork heat oil and lightly brown the pork cubes over high heat and brown in a couple batches if needed. Add to crockpot. Saute green peppers, onions, garlic and cummin. Add to crockpot with gan of green chili's, 1 Tbsp lime juice and other herbs and the veggie stock. Cook on low 5-6 hours or until meat is tender. If using meat, if no pork, cook low a couple hours.Add the beans during the last 45 min. Mix the cornstarch with water and add stirring constantly until the liquid thickens and clears. Temove the bayleaf. Toss the avocado in lime juice. Servein bowls. Add a few pieces of avocado, fresh cilantro on top. Serves well with tortilla chips or tortillas.

*also tastes good with chicken instead of pork.
*make anough for two meals and thicken the leftovers to use in tortillas kinda like green enchilladas.
*fun "green" meal for st. patricks day too

Almost Famous Black Bean Soup

1 1/2 c. black beans (measured dry, then cook them) or use 2-3 cans of black beans
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro

*optional on top
sour cream
cheese
Avocado pieces

After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.

Serve with fresh cilantro and any other toppings and eat with chips or tortillas.

*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted

Emy's chili

2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper

optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips

Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.

Great as a main course, with nacho's or as a dip.

*This serves as a complete protein because of the beans and rice.

Emy's Black Bean Taco's

2 cans black beans or about 3 1/2 c. cooked beans
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt

Corn tortilla's

lettuce (red romaine is best)

tomatoes-diced

avocado-diced

shredded cheese

Mix together first 7 ingredients and let chill for 1 hour or more (the longer the better)

Spoon on tortilla's with other ingredients (all optional).

Lentil-Rice Casserole

3 cups chicken broth or use water and 1 tablespoon vegetable seasoning
3/4 cup lentils uncooked
1/2 cup brown rice uncooked
3/4 cup chopped fresh onion
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder

Blend all ingredients together in a casserole dish and bake 1 1/2 hours at 350 degrees. If desired top with shredded cheddar cheese during the last 20 minutes

*packed with protein, and antioxidents (in the spices) and it tastes better than you would think!

Hummus

2 tsp minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp olive oil
4 tsp lemon juice
½ tsp salt

Puree all ingredients in a blender. Add liquid for consistency desired. Serve with pita bread or fresh veggies.

(Source: http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdf)

Thrifty Lima Pot

1-1/2 cups (12 oz.) large dry lima beans
3 cups cold water
1 can (1 lb.) tomatoes, cut up
1/4 cup onion, chopped
1/2 teaspoon salt
1 can (12 oz.) luncheon meat, cubed
1 beef bouillon cube
1/8 teaspoon pepper
1 cup milk, regular or skim
3 tablespoons flour
1 teaspoon Kitchen Bouquet, if desired

Rinse beans; place in large saucepan; add water. Bring to boil, cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Do not drain. Add tomatoes, onion and salt; cover and simmer for 75 minutes. Add luncheon meat, bouillon cube and pepper. Bring to boil; reduce heat; simmer 15 minutes, stirring occasionally. Combine milk and flour; add to stew mixture. Cook, stirring constantly, till thickened; stir in Kitchen Bouquet. (Makes 8 servings.)

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pgs. 86, 87)