Chalupa

3 pounds pork
1 pd pinto beans, picked of stones and debris and washed, soaked if possible overnite
3 cloves garlic
3 tsps chili powder
1 tsp cumin
1 tsp oregano
1 can green chilies, chopped up
1 jar (12 ounces) mild chunky salsa

salt to taste
tortilla chips
shredded cheese
chopped tomatoes
salsa

Mix first 9 ingredients together. Place beans in bottom of slow cooker and top with roast. Cover with water Cook on high about 5 hours. Add salt- about 1 tbsp. Shred pork in beans and serve with chips, cheese, tomatoes and salsa.

Mongo Beans

Also known as Mung Beans in Japan. These are ubiquitous in the Philipines and we ate this alot. If you like split pea soup you will probably like this except it isnt smooth like split pea soup.

Saute onion and garlic and add ground pork or sausage. You can also add chopped carrotts for color if desired. Add water and cook till tender. Season with salt and pepper and Knorr broth cubes if desired. Serve with rice

Pork Roast with Navy Beans

My friend makes this in the oven and I have adapted it to the crockpot. Absolutely delish!

Spray crockpot with non stick spray. Take one bag of Navy Beans and remove debris, rocks and beans that do not look good. Rinse off and put in crockpot.

Pork Roast washed and seasoned liberally with-
Lawry's season salt
Cajun Seasoning
Garlic salt or powder
(or you can use whatever seasonings you like that go with navy beans)

Place pork roast on top of beans. Add water till crockpot is about 3\4 full. Place lid on crockpot and cook on low 7-9 hours or on high about 5 hours. (You might have to watch to make sure beans have enough liquid from roast and the water you added so they can fully expand and cook)

When beans and roast is done, pull out roast using a large spoon and spatula to place roast in glass 13by9. Take out most of the liquid from crock, leaving just enough for beans to have their own juice. Add salt to taste. Added salt will depend on how salty your pork roast was seasoned so use caution and taste as you season. Sometimes I also use one package of Sazon (puerto rican seasoning) Pour beans around roast. Serve with rice and cornbread.

*note- if you want your roast browned you can broil it for a few minutes. I don't really think it will need it tho.

Black Eyed Pea Salad

1 1/2 cup cooked or canned black eyed peas
3/4 cup chpopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped red onin
1/4 cup chopped onion
1/4 cup vegetable oil
1/4 cup sugar
2 Tbsp cider vinegar
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp hot sauce

In large bowl combine the blacke eyed peas, green pepper, celery, and both onions. In seperate bowl combine remaining ingredients and pour dressing over the beans. Let refrigerate overnight for flavors to meld. Great for picnics.

Quick and Easy Chimichangas

Store bought tortillas
Prepared Ground Beef
leftover refried beans
shredded cheddar
deboned chicken

Fry or spray with Pam and bake in hot oven. Serve with rice, beans, sour cream, salsa, etc.

Easy Refried Beans- Crockpot

I know that some will object to these cuz they really aren't refried. Noone has ever objected to these (not even real Mexicans) not being 'real' if they didnt know UNTIL I told the method of preparation. ha ha. That'll teach me. =)

Spray Crockpot with Pam Spray.

One bag of pinto beans- picked through to make sure rocks and debris are removed and washed. I have never presoaked mine and have never had a problem.

Take one package of bacon and cut it into four pieces. You will be using one fourth of the package. I freeze the remaining bacon since I like to cook beans often. Place bacon in crockpot- you dont have to precook it. Really.

One onion chopped up.

Put beans in crock. Add bacon, onion and fill up with water. Let cook on high for 5 to 6 hours or on low about 8 hours. When done you will take out most of the water but you want to leave a bit. Mix with mixer leaving a bit of the chunks but try to break up the bacon chunks. Add 1 tbsp of salt to taste.

Yo' Mama's Red Beans

This recipe comes from legendary Paul Prudholme of New Orleans.

1 pound red beans soaked
2 tsp dry mustard and salt
1 tsp each of the following- cayenne, ground cumin, onion powder, dried pasillo chile pepper, black pepper, dried thyme leaves
1/2 tsp white pepper
2 Tbsp veg oil
2 cup onions
1 cup chopped green peppers
1 pound smoked sausage sliced 1/4 inch thick
2 Tbsp fresh minced garlic
2 Tbsp fresh minced ginger
7 cups chicken stock

Soak beans overnite. Combine mustard - white pepper in bowl. Drain uncooked beans and set aside. Heat oil in large pot. Add one cup of the onions and green peppers and smoked sausage. Cook 6 minutes or so. Add garlic, ginger, remaining onions, beans and seasonings. Add stock and stir well. Bring to a boil, simmer and cook till beans are tender.

I have made this recipe many times and it is always good. I have varied the spices and omitted some because I didnt have them and it is always still tasty.