Pinto Beans

Pinto beans
olive oil
3 cans pinto beans
1 cup vegetable broth
1 onion
2 cloves of garlic
texas pete
oregano
pepper
salt

cook onion and garlic in large pot over medium-high heat
drain and rinse pinto beans. add pinto beans to pot with broth and oregano. simmer for 1 hour. add texas pete, salt, and pepper to taste. Serve with cheddar cheese and cornbread. or rice. Delicious! spicy and warm for winter nights. No spellcheck was harmed in this post.

Warm Beans and Veggie Wraps

It's been awhile! Not that anyone would notice... We found this recipe on the internet several months ago, and it was an immediate favourite. My family loves beans, zucchini, garlic and onions. We eat them all of the time. This can be made vegan by eliminating the cheese (I don't know if vegan tortillas exist, though). My brother likes it without cheese and with a bit of taco sauce. We actually bought a bottle of Italian seasoning, but it smells as though it is mostly oregano and rosemary. You could probably just make it up. These are easy to reheat, and you have half of the vegetables left over to make more next week! Make only the amount of tortilla wraps you need, then stick the filling in the fridge. It keeps for awhile, and makes a ten-minute meal when you need it. Obviously.
Olive Oil (or non-stick cooking spray if you are really, really opposed to olive oil)
1/2 red pepper
1/2 onion
1/2 large zucchini
1-2 cloves garlic
1 tsp Italian seasoning mix
1/2 (15 oz) can black beans, rinsed and drained
1/2 (15 oz) can corn, drained
shredded mozzarella
tortillas
1. preheat oven to 375.
2. Heat oil in large sauce or frying pan on medium.
3.Add red pepper, onion, zucchini and garlic. Cook about 3 minutes.
4. Add Italian spice and mix. Cook while you...
5. mash black beans in a bowl with a potato masher or fork. (don't mash them overmuch. leave a good portion whole.)
6. add corn and cooked veggies to black beans.
7. spoon mixture into the tortillas, wrap up and bake on a cookie sheet for about 10-12 minutes. The tortillas will brown slightly.
8. serve with sour cream if desired (I don't).
9. LET THEM COOL DOWN FOR A FEW MINUTES.

Tomato Bread

I am trying a new recipe today. It is tomato bread from allrecipes.com. http://allrecipes.com/recipe/tomato-bread-i/Detail.aspx It lets me paste links again! Ingredients
1 cup tomato juice
1 cup water
1 (.25 ounce) package instant yeast
1/4 cup vegetable oil
1/3 cup honey
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
2 cloves garlic
1 carrot, shredded
1 teaspoon salt
6 cups bread flour
Directions
1.In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
2.Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
3.Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
4.Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.
I will let you know how it goes.