Calico Beans

I don't think any backyard BBQ is complete without beans.  Now I love homemade baked beans but I had never tried to make them.  I had, until now, been content with eating canned beans that I doctor up a little bit, or even better the homemade versions that others so kindly bring.  That is until I found this recipe posted by Heather at Gourmet Meals For Less, when she guest blogged over at Eatin' on the Cheap.  These beans are hearty, sweet, and utterly delicious with any food cooked on a grill, not to mention easy easy easy on the budget! 

**Cook's Note-I am posting this exactly as Heather posted it originally. No changes or alterations were need by this cook!  Her pricing is close to what mine would be, check out the total at the bottom--I love a good deal!

Calico Beans

Recipe Source: Heather from Gourmet Meals For Less

Serves 12

3-4 medium onions, halved and sliced 1.00
5 bacon strips, diced 1.00
2 garlic cloves, minced .08
1 cup packed dark brown sugar .20
1/2 cup cider vinegar .10
1/2 teaspoon ground mustard PI
2 cans (15-1/4 ounces each) lima beans, rinsed and drained .50 (I used dried I cooked ½ of 1 lb. bag)
2 cans (15 ounces each) pork and beans 1.38
1 can (16 ounces) kidney beans, rinsed and drained .69
Salt and Pepper to taste PI

PI (Pantry Item)
In a Dutch oven, saute the onions, bacon and garlic until onions are tender.

Add the brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in beans. Transfer to a large baking dish. Cover and bake at 350° for 1 to 1/12 hours or until heated through and beans are tender.

Total Cost: $4.95 (.41 a serving)

**Cook's Note-Lima Beans can also be labeled butter beans.

Bean and Chicken Burritos

There is time in every person's life that surviving on frozen bean burritos isn't such a horrible thing.  They are fast, easy, and convenent.  I will admit that I have bought a package, maybe a couple, OK, a lot of frozen burritos after my married life began.  I would serve them up to my husband for dinner; many of you (you know who you are) have done exactly the same thing.  Lucky for me, he was still at a point in his life that he was OK with sustenance based on a frozen concoction of beans and processed cheeses wrapped in a flour tortilla and served with a side of whichever condiment was in the refrigerator (for him it was mustard, for me hot sauce) and he ate it with a smile.

Fast forward a few years and things have changed a little bit.  Sure, I can still eat a frozen processed burrito and not bat an eye, but the thought of serving them up for dinner to my three sweet children who are dependent on me to eat nutritional meals that will nourish their brilliant minds, is enough to make me shudder and vow to never serve another frozen burrito again.  Until, that is, I stumbled upon a brilliant bean burrito recipe by none other than Melanie at Mel's Kitchen Cafe. 

This recipe has simple ingredients, with many flavors, that meld together to form a tasty burrito that is far superior to any store bought frozen one out there.  What I love most about this recipe is that it can be changed depending on your tastes.  The original recipe is meatless, perfect for vegetarians or those of us who want an inexpensive meal, or you can add shredded meat for some extra flavor.  Switch up the spices or the cheese, add more peppers or leave them out all together...you get the idea.  It is a simple recipe, with simple ingredients and for that I love it very much!

Bean and Chicken Burritos
Recipe Source: Mel's Kitchen Cafe, modified by A Cook's Quest

4 cups cooked rice (I prefer brown)
2 tablespoons oil
1 medium onion, diced
3 cloves garlic, finely minced
1 can of green chiles (or you can use jalapenos if you like)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
3 tablespoons tomato paste
2 cans (15 oz. each) pinto beans, drain the juice from one of them (or make your own which would be much more cost effective)
1/4-1/2 cup water if needed
1 (10 oz) package frozen corn or 1 can whole kernel corn, drained
24 burrito-sized (10-inch) flour tortillas
2 cups cheese of choice
1 1/2 pounds shredded chicken or meat of choice if desired

Shredded Chicken
Place 1 1/2 pounds chicken breasts to your slow cooker. Add 1/4 cup chicken broth cover and cook on low until the meat shreds apart easily. Add 1 tablespoon chili powder and 1 tsp cumin and keep warm until time to assemble burritos.
**This works well for any kind of Mexican themed chicken dish. Tacos, enchiladas, tostadas etc.


Cook rice; set aside. Meanwhile, heat oil in large saucepan over medium heat. Add onion, garlic, jalapeno and chili powder. Cook, stirring occasionally, until onions are softened.   Add tomato paste and cook, stirring for 1 minute.

Add one can of beans and mash gently in the pan (a potato masher or fork works great here). Add the second can of beans with the juices. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until thickened, 10-12 minutes. Be careful not to let the mixture stick to the bottom of the pot. If needed add about 1/4 c-1/2 c water.  Add corn; cook to heat through, 2-3 minutes. Stir in onion and garlic powders. Remove from heat and stir in cooked rice.

Heat tortillas in microwave for about 30-45 seconds or on a flat griddle until they all are warmed through.

Fill each tortilla with about 1/4 cup beans, 1/4 cup rice and 1/4 c chicken.  Top with cheese and roll up, making sure to tuck the ends. 

Serve warm immediately and top with your favorite toppings.  If you want to freeze these for later, place burritos on a cookie sheet and freeze until solid.  Then wrap in saran wrap or tin foil and store in freezer bags until ready to eat.

Mel's Directions to reheat from frozen:
Remove plastic wrap from the burrito. Poke holes in the top several times with a fork. Microwave on high for two minutes. Gently poke a few more holes in the burrito and microwave for another minute. Be careful as the burrito will be piping hot!

Total Cost $10.05 or $.42 each
Rice $.50
Oil $.05
Onion $.20
Green chiles $.25
Spices $.20
Tomato paste $.25
Pinto Beans $3.38 (Next time I will make my own)
Corn $.50
Flour tortillas $2.22
Cheese $2.50
Shredded chicken Free (purchased with catalinas from Albertson's a while back)

Roasted Red Pepper Bean Dip

One of the ladies at work was nice enough to bring hummus and pita chips to work on Friday. I love hummus and found myself wanting more once the weekend started. Traditionally made with chickpeas, tahini, garlic and lemon juice and sometimes flavored with ingredients like spicy jalapenos, roasted garlic and red peppers hummus is a creamy, delicious concoction that tastes wonderful on just about anything from carrot sticks to tortilla wraps. Well, I didn’t have any chickpeas or tahini on hand so I decided to try making my own dip that had the feeling of hummus and could satisfy my craving. The result was this tasty combination that my kids devoured and I found myself sneaking into multiple times when no one was watching. Don't be afraid to play with the flavors.  You can easily use something other than peppers to add flavor, add whatever you love.  This would be a great dish to take to a party or a potluck and is very easy on the checkbook!

Roasted Red Pepper Bean Dip
Recipe Source: A Cook's Quest

1 c red pepper, roasted and chopped or you can use jarred
1 can Great Northern beans, drained
4 oz cream cheese (I used non fat)
3 cloves garlic
1 tsp finely chopped rosemary
Juice from ½ lemon, or enough to get the desired consistency
Salt and pepper to taste

If you are roasting your own pepper, brush the outside of the pepper (I only needed one because mine were very big, but you may need two) with a small amount of oil. Place on a grill or under your broiler, turning so that all sides get charred and the pepper is soft. Remove from heat and place in a brown paper bag or wrap in foil. This will allow the steam to help loosen the pepper’s skin.

Once the peppers are cool enough to handle, slid the skin off and remove the seeds and stem. Chopped and place in your food processor or blender. Add the rest of the ingredients and blend until the consistency you like (I like mine pretty smooth).

Cover and refrigerate at least an hour to allow flavors to blend. Serve with veggies, bread, or pita chips (see below to make your own).

Makes about 1 ½ cups of dip

Pita Chips

Cut pita bread into triangles of desired size. Toss with a small amount of oil (the amount will depend on how much bread you have) and sprinkle with salt. Bake in the oven at 425 F until light brown and crispy.

Total Cost $2.77
Red Pepper .50
Beans .37
Cream Chesse .50
Garlic .05
Rosemary .25
Lemon juice .10
Pita Bread $1.00