Tag Archive: Beans


3 lb. sausage (I used garlic and herb turkey sausage and chorizo)

1/4-1/2 c. chopped onion (I used green onions and sweet onions)

2 Tbsp. olive oil

1/2 c. beer

2 cans beans, drained and rinsed (I used black beans and garbanzo)

4 C. cooked grains, any kind (I used quinoa, brown rice mix)

Chop up sausage into small pieces into dutch oven with olive oil heated to medium high.

When it starts to sizzle and brown, reduce heat, add onion and stir.  Cook for about 5 minutes.

Add beer, cover and simmer on low heat for 15-20 minutes.

Stir in cooked grain.  Add a little broth, if too dry, or add a little bread crumbs, if too wet.

Serve topped with slaw type salad, for acidity and texture.

Sorry I didn’t get a picture of the finished product.



Florida is an interesting place to live during hurricane season.  Anytime one heads our way, folks clear the shelves in the local stores of water, canned goods, bread, etc.  The threat of at the very least losing power makes the thought of what’s in the fridge and freezer going bad!  I feel so fortunate that we dodged the bullet this time.  When I see reports of the devastation, I know just how lucky we are that it skirted by us.

My daughter and son in law made a huge batch of taco meat and rice in case they had guests (since their house is inland and has hurricane shutters).  I was blessed with the leftovers, and we had a fantastic dinner thanks to them.

4 cups leftover taco meat

4 cups leftover cooked rice

1 jar salsa

1 can of black beans

1 package (20) fajita style flour tortillas

Shredded Cheese


Shredded Lettuce

Diced Onion

I added salsa to the taco meat and heated it up.


I added black beans to the rice and heated it up.


Meanwhile, I put the tortillas on a large baking sheet in a 200F oven to heat.

Toppings included cheese, tomatoes, lettuce and onion.  We were missing sour cream and avocado, but the tacos were so yummy, we didn’t miss them.


The kids all voted for tacos more often!



6 cups leftover filling for stuffed peppers (I made them September 29th and had way too much filling for the peppers I had so I froze it.)

20 flour tortillas

1 can Bush’s Black Bean Fiesta

1 c. leftover pulled pork (frozen after a pulled pork sandwich night)

1 package shredded pepper jack cheese

1 large butternut squash, peeled and cubed

1/2 c. diced red onion

1 Tbsp. mango marsala curry salt

2 Tbsp. each olive oil and vegetable oil

Preheat oven to 375 F.

Toss squash with salt and oils.  Set aside.

Mix leftover filling, beans, pork, and shredded cheese for filling.


Heat tortillas in the microwave so you can pull them apart easily.

Divide filling into equal parts so your burritos are all similar in size.

Place filling on tortilla and roll burrito style.




Place on large baking sheet sprayed with coconut oil, leaving room for the squash to bake alongside it.


Brush burritos with oil.

Bake for about 30-40 minutes or until burritos are golden brown.


Serve with sour cream, salsa and more shredded cheese.

A great way to use leftover chili, pulled pork, or any rice dish.


2 lb. smoked turkey sausage

1/2 lb. bulk hot Italian sausage

1 large onion, chopped

1 can tomatoes with chiles

1 can garbanzo beans

1 can chili beans

1 can great northern beans

1 can navy beans

Olive oil

2 Tbsp. smoked paprika

1 Tbsp. minced garlic

2 tsp. salt

1 tsp. pepper

1 can chicken stock

1/2 c. leftover bruschetta

1 package Celentano frozen Cavatelli

Heat olive oil in skillet.  Add sausages, onions, salt and pepper.  Cook until onion is translucent.  Drain well.

Place beans, bruschetta and tomatoes in crock pot.  Add smoked paprika and garlic.  Add in sausage mixture.  Add in chicken stock.

Cook low 8-10 hours.  45 minutes before serving, add in noodles and increase heat to high.

Serve topped with shredded cheese and sour cream.

The Cavatelli was on sale BOGO along with frozen ravioli and tortellini.  It was delicious!

The bruschetta was not homemade, but it was really good.  You could also use olive tapenade, pesto or salsa as variations on the flavor.


Empty the Frig Chili

Leftover pork ribs (from yesterday’s recipe)- I cut it up in tiny bite-size pieces
Leftover Jamaican beef patty filling (from a few days ago!)
2 c. fresh salsa
1 can corn kernels (drained)
1 can chick peas (reserving some to put on top)
1 can navy beans
1 can canneloni beans
1 can black beans
1 can diced tomatoes with chilis

Combine in crock pot and cook on low 6-8 hours.

This was a HUGE HIT. Definitely a case of the leftovers being more of a family favorite than the original (pork ribs) recipe.

We ate it over rice and had a salad on the side.

Everyone raved. Of course! It will be next to impossible to duplicate. It just goes to show, though, that good ingredients make a good finished product!


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