Maple Baked Beans

4 cups water
1 pound dried navy or butter beans (I used red kidney beans)
1 Tablespoon butter
1 medium onion, sliced
1½ teaspoons salt
1 cup maple syrup
1 teaspoon dry mustard
1 teaspoon ginger

Preheat oven to 350° F .
Add water and beans to a large pot.
Bring to a boil over high heat, reduce heat, and simmer uncovered for 2 hours.
Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary.)
In a small skillet, melt the butter.
Add the onions and sauté until golden, about 7 to 10 minutes.
Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a large baking pot.
Cover the pot and bake in the middle of the oven for 2 hours.
Occasionally check the beans and add more water, if necessary.
After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
Let stand about 10 minutes before serving hot.
Serves 10 to 12.

I paired this dish with the Ojibway Wild Rice when we studied the USA. Much tastier than maple baked beans from a can!

Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Pirate Stew

3/4 cup chopped onion
1 lb. ground beef
1/4 cup uncooked, long grain rice
3 cups diced raw potatoes
1 cup diced celery or carrots
2 cups canned kidney beans, drained
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. chili powder
1/4 tsp. Worcestershire sauce
1 cup tomato sauce
1/2 cup water
1 small jar canned tomatoes - optional (I used canned tomatoes as the above recipe seemed to dry and not enough sauce)

Brown onions and ground beef. Drain. Layer ingredients in slow cooker in order given. Cover. Cook on low 6 hours or until potatoes and rice are cooked.

Blanching Green Beans

Pick green beans. Wash then cut off both ends. Cut beans up into 1 inch pieces. Boil water in a large pot (I use my pasta pot with insert). Put beans into boiling water for 3 minutes. Remove from boiling water and place into very cold or ice water for at least 3 minutes (this stops the blanching process from continuing). I then spread the cooled beans in a thin layer on a tea towel which is spread on top of a cookie sheet. I freeze the beans this way first and then put them into a freezer Ziploc bag. This way the beans do not freeze into a clump. You can skip the first freezing phase and place the cooled beans into bags and freeze in the bags, the beans may freeze into clumps and be a little more difficult later to use in small portions.

Taco Soup

1 lb. ground beef
1 onion large
1 pkg taco seasoning (I used 2 tsp. Epicure taco seasoning and 1 tsp. Epicure Louisiana Hot and Spicy Dip Mix)
1 can (19 oz.) white kidney beans
1 can (14 oz.) red kidney beans
1 tin kernel corn
1 can (28 oz.) tomato pieces
2 cups salsa
4 cups water
pinch of salt and pepper
1 pkg (1 oz.) Ranch dressing mix (I used 1 tbsp. Epicure Ranch dressing mix)

cheddar cheese
homemade yogurt or sour cream
tortilla chips

Brown ground beef in frying pan, add onion and taco seasoning. Transfer to large pot. Add remaining ingredients except cheese, chips and yogurt. Simmer half an hour. Serve, garnish with cheese, yogurt and crushed tortilla chips.

Bean Casserole

1/2 lb. bacon
1 lb. ground beef
1 cup chopped onion
2 cans pork and beans
1/4 cup barbecue sauce
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup sugar
1 Tbsp. prepared mustard
1 Tbsp. molasses
1 tsp. salt
1/2 tsp. chili powder

In a large skillet, cook bacon, beef and onion until meat is browned and onion is tender; drain. Transfer to a greased 2 1/2 quart baking dish; add beans and mix well. In a small bowl, combine the remaining ingredients; stir into beef/bean mixture. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 15 more minutes. Yield: 6 servings. We like to serve this with rice.

Chicken and Chickpea Stew

2 celery stalks
2 carrots diced
1 onion chopped
2 garlic cloves minced
4 cups less sodium chicken broth
3 cups marinara sauce ( I use my homemade tomato sauce)
1 - 19 oz. can chickpeas rinsed and drained
1 -19 oz. can white kidney beans rinsed and drained
1 1/2 cups dry short tube pasta
1/2 tsp. pepper
8 skinless, boneless chicken thighs cut into 1/2 inch cubes ( I've actually never made this with chicken as there is plenty of protein with the chickpeas and beans, but I'm sure it would taste good with chicken)
1/2 cup grated fresh parmesan ( I use mozzarella cheese as I don't have parmesan in the house)

IN large sauce pan heat olive oil over medium heat. Add celery, onion and carrot and saute until tender. Add garlic and cook about 1 minute, stirring constantly.

ADD broth, marinara, chickpeas, kidney beans, pasta and pepper and bring to a boil.

REDUCE heat to low-medium and simmer until pasta is tender, about 10-12 minutes.

ADD chicken to pan and cook 3-5 minutes until chicken is done.

SPRINKLE with parmesan and serve.