Red Beans and Rice

2 T olive oil
1 c. chopped onion
1/2 c. chopped celery
1/2 c. bell peppers
1 lb andouille sausage, diced into small pieces. (andouille is spicy, so if you prefer less heat, use smoked sausage)
1 T minced garlic
2 c. chicken stock
5 c. water
1 1/2 tsp creole or Cajun seasoning
1 tsp sea or kosher salt
pepper to taste
1 lb dried red beans (If making in soup pot or crockpot, soak beans overnight before using)


In large pot, heat olive oil. Sauté onions, celery, and peppers. Cook until tender and caramelized. Add in sausage, brown. Add in minced garlic and cook for a minute or so. Turn heat up, add chicken stock, water, and seasonings. Stir in red beans. Bring liquid to boil, then turn down to a simmer. Simmer 2-3 hours until beans are tender. Add salt and pepper to taste. Take beans and mash against side of pan. Smashing the beans will help make a gravy like consistency and thicken the dish. Not all the beans need to be mashed, just enough to thicken dish. Serve over white or brown plain rice.


To use instant pot, sauté ingredients on saute function in pot, just as you would stovetop. After adding all ingredients, including liquid and beans, cook on manual pressure for 35-40 minutes. Smash beans and serve.

Chicken Tortilla Soup

• 2 tablespoons olive oil
• 1/2 cup yellow onion, diced finely
• 1 jalapeno
• 4 garlic cloves, minced
• 32 ounces (4 cups) low-sodium chicken broth
• 1- 14.5-ounce can diced tomatoes and juice
• 1.5- 15-ounce can black beans, drained and rinsed
• 2 cups  cooked chicken
• 1 1/2 cups corn
• 1 tablespoon lime juice
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 2 teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (regular paprika may be substituted)
• 1/4 teaspoon cayenne pepper, optional and to taste
• 1/3 cup fresh cilantro leaves, finely minced

Saute onion, jalapeno until soft. Add garlic ,stir.

Add chicken broth, tomatoes, black beans, chicken, corn, lime juice, and spices. 

Boil 5-10 minutes.

Add sour cream, cheese, avocado, tortilla strips to taste. 

Chicken Chili

4-5 lb fryer
8 cups water
2 T chicken base

Boil chicken until it's tender and falling apart- approximately 1 hour. Debone the chicken and shred meat. Save broth.

1 medium onion, diced
12 oz beer
2 cans RoTel
2 (4oz) cans green chiles
3 (15oz) cans Great Northern beans, drained
1 (15oz) can black beans, drained
1 T cumin
3 cloves garlic

Boil onions in beer until they are tender. Add to pot with chicken and broth. Add RoTel, beans, and chiles, and spices. Simmer 20-30 minutes.

Bean Soup

‎1 pkg. beans (I used the mix)
4 c veg broth or water
1 t dried thyme or 1 T fresh, chopped
1 c chopped carrots
2 c chopped potatoes
1 c chopped onion
1/2 c chopped celery
Ham bone or chopped ham
salt & pepper to taste

‎1) prepare the beans (soak overnight or boil for two min & rest 1 hour), rinse ans drain. 2) combine broth, ham hock, beans, celery, onion, salt, pepper and thyme in a pot. 3) Bring to a boil, reduce and simmer, covered, for 1 hour. 4) Add potatoes and carrots, bring to boil, reduce and simmer 20 min. 5) remove ham hock, clean of meat, chop and return meat to pot.

Creamy Tomato Basil Tortellini Soup

This is from here- it tastes just like the soup they serve at Grisanti's. It's amazing with garlic bread.
http://www.food.com/recipe/creamy-tomato-basil-tortellini-soup-331489

olive oil
2 garlic cloves (chopped)
1 small onion (chopped)
2 (15 ounce) cans diced fire roasted tomatoes
2 (10 3/4 ounce) cans campbell's tomato soup
2 (10 ounce) cans milk (use soup can)
10 fresh basil leaves, chopped or 1 tablespoon dried basil
1 (14 1/2 ounce) can chicken broth
3 tablespoons Italian-style tomato paste
1/2 cup light cream or 1/2 cup half-and-half
1/4 cup grated parmesan cheese
1 (9 ounce) package cheese tortellini

Directions:
Coat soup pan with olive oil. Add onion and garlic and saute till soft.

Add canned diced tomatoes, basil, tomato soup and two cans milk. Stir till blended.

Add chicken broth and stir in tomato paste till blended.

Simmer for 20 minutes

Add light cream and parmesan cheese.

Add tortellini and cook till tender (at least 15 minutes).

My changes: I use about double the amount of tortellini they use and puree the tomatoes before I add them.