Zuni Gold Beans - Recipe

OLD FASHIONED BAKED BEANS
2 cups dry ZUNI GOLD BEANS
1/4 lb. BACON, cut in pieces
1 medium ONION, chopped
1 medium GREEN PEPPER, chopped
2 Tbsp. MESQUITE MEAL
1/2 cup KETCHUP
1/4 cup prepared MUSTARD
1/4 cup BROWN SUGAR

Rinse and sort beans. Cover with water and soak overnight: OR bring to a boil for 5 min., remove from heat, cover and let rest for 1 hour. Drain, rinse & cover beans with water. Bring to a boil, cover and simmer approximately 1-1/2 hours or until nearly tender. Set aside. In a skillet over medium heat, render bacon till crisp. Remove bacon and set aside. To skillet add onion and saute till transparent. Add onion, bacon grease and all remaining ingredients (including rendered bacon) to beans. Mix together. Place in an oven-proof dish and bake uncovered, in a 350º oven for approximately 1 hour. Serves 6-8.

Blue Corn Meal Griddle Cakes - Recipe

BLUE CORNMEAL GRIDDLE CAKES
1/2 cup BLUE CORNMEAL
2 tablespoons CORN OIL or MARGARINE
1/2 cup ALL-PURPOSE FLOUR
1/4 cup DRY MILK
1 teaspoon BAKING POWDER
1 cup WARM WATER

Combine dry ingredients well. Combine oil and water, add to dry ingredients and beat well. Heat griddle on medium heat. Drop cakes by small spoonfuls onto hot, greased griddle. Turn when underside is brown. Corn meal tends to settle to the bottom, so stir gently between cooking batches. May be necessary to add more oil to griddle between batches.

Anasazi Beans w/Sun-Dried Tomatoes - Recipe

ANASAZI BEANS W/SUN-DRIED TOMATOES
2 cups dried ANASAZI BEANS
2 Tbsp. OLIVE or VEGETABLE OIL
1 med. ONION, chopped, or 4 T. dried
1 clove GARLIC, minced, or 1 t. powder
1 can (4 oz.) chopped GREEN CHILE or 1 med. fresh, chopped
1/4 tsp. ground CLOVES
1/2 tsp. ground CINNAMON
1/4 tsp. ground CUMIN
2 Tbsp. SUN-DRIED TOMATOES
SALT & PEPPER to taste

Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse & cover beans with water. Bring to a boil, cover & simmer approx. 1-1/2 hours or until nearly tender. In a skillet, saute onion & garlic in oil until transparent. Add this mixture & all remaining ingredients to beans. Simmer uncovered for 1 hour, until tender, stirring occasionally. May be necessary to add water during last hour of cooking. Serves 6.

Red Beans & Rice Cajun Style - Recipe

RED BEANS & RICE - CAJUN STYLE

Beans
1/2 bulk ITALIAN SAUSAGE, sweet or hot
3 cups RED BEANS
3 qts. WATER
1/2 cup BUTTER or MARGARINE
1 medium ONION, diced
1 medium GREEN PEPPER, diced
1 stalk CELERY, diced
4 Tbsp. FLOUR
1 BAY LEAF
1 tsp. SALT
1 tsp. BLACK PEPPER
1 tsp. WHITE PEPPER
1 tsp. CAYENNE
1/2 tsp. CUMIN

Rinse & sort beans. Cover with water & soak overnight; OR bring to a boil for 5 minutes, remove from heat, cover & let rest for 1 hour. Drain, rinse & cover beans with water. Add bay leaf. Bring to a boil, cover & simmer approx. 1-1/2 hours, or until tender. Meanwhile, melt butter in large skillet. Stir in flour. Turn heat to medium-high & continue stirring until roux turns a dark brown, being careful it doesn't burn. Immediately remove from heat and add vegetables & spices, all the while stirring.

Rice

1 cup WHITE RICE
1 tsp. SALT
2 cups WATER

In a medium saucepan, bring water to a boil. Add rice & salt. Bring to a boil, cover, reduce to low and simmer for 20 min. Fluff with fork, replace lid & allow to rest for 10 minutes.

Add vegetable mixture & rice to beans. Reheat when ready to serve. Serves 8-10.