Southwest 6-Can Soup

Serves: 6

Start-to-Finish: 15 minutes

Recipe By: Katie at Livecrafteat.com

Ingredients:

Soup:

1 (12.5-oz) can cooked chicken

1 (10.5-oz) can chicken and rice soup

1 (10.75-oz) can tomato soup

1 (15-oz) can ranch style beans

1 (10-oz) can Rotel mild diced tomatoes and green chilies (I only add ¾ of the can)

1 (11-oz) can kernel corn

1 chicken bouillon cube

1 bag frito chips

In times of plenty:

sour cream

shredded cheese

Directions:

1. Empty all the cans into a pot, add the chicken bouillon and heat through.

2. While you’re waiting for the soup to heat up, grate some cheese, get out the sour cream, and
open a bag of fritos.

3. Top with chips and other garnishes and serve.

Red Beans and Rice

Serves: 6

Start-to-Finish: 30 minutes

Ingredients:

1 ½ cup dry white rice

3 cups water for steaming rice

1 TBSP extra virgin olive oil

1 ½ - 2 cup summer sausage, cut into half circles

1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn)

1 (12.5-oz) can of cooked chicken, drained

1 (15.5-oz) can red kidney beans, drained and rinsed

½ cup water (+½ cup for consistency)

1 tsp garlic powder

1 tsp Kosher salt

½ tsp paprika

2 tsp chili powder

¼ tsp chicken bouillon

½ tsp onion powder

¼ tsp black pepper

¼ tsp smoked paprika

6 TBSP ketchup

Directions:

1. Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy.

2. Measure out all seasoning. (This recipe goes together fast and you will want them ready!)

3. Cut summer sausage into ½ inch thick half circles.

4. Heat oil in large saucepan.

5. Add sausage to saucepan and brown gently on each side (about 3 minutes).

6. Drain and rinse kidney beans, and drain canned corn and canned chicken.

7. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan.

8. Stir together and simmer for 8 minutes, adding more water as needed for a nice
consistency.

9. Serve sausage mixture over steamed rice.

Chicken Barley Chili

Serves: (makes 6 ½ cups soup) 4 people

Start-to-Finish: 60 minutes

Ingredients:

1 (14.5-oz) can petite diced tomatoes

1 (8-oz) jar salsa

1 (14.5-oz) can chicken broth

1/2 cup barley

1 1/2 cups water

1/2 TBSP chili powder

1/2 tsp cumin

1/2 (15-oz) can black beans, drained and rinsed

1 (8.75-oz) can corn, undrained

1 (12.5-oz) can cooked chicken, drained

Directions:

1. Combine tomatoes, salsa, broth, barley, water, chili powder, and cumin into a pot.

2. Bring to a boil over high heat, cover, and reduce heat to low.

3. Simmer for 45 minutes, stirring occasionally.

4. Meanwhile, rinse and drain black beans.

5. After 45 minutes, add chicken, black beans, and corn to the chili mixture.
6. Cover and continue cooking for 5-10 minutes or until barley is tender.

Baked Taquitos

Serves: 4 people (makes 16 taquitos)

Start-to-Finish: 45 minutes

Ingredients:

1 TBSP extra-virgin olive oil

½ cup freeze-dried onion flakes

1 cup water, for soaking onions

1 (12-oz) can roast beef, drained

1 (15-oz) can black beans, rinsed and drained

1 tsp garlic powder

¼ tsp kosher salt

¼ tsp cumin

¼ tsp chili powder

1 cup beef broth

18 count 6-inch corn tortillas (packages of tortillas are sold in 18 count and this gives you 2
extras for mistakes)

1 jar salsa, for serving

Optional Fresh Ingredients for Times of Plenty:

⅔ cup shredded monterey jack cheese

Directions:

1. Preheat the oven to 425°F.

2. Line a rimmed baking sheet with parchment paper and generously spray parchment paper
with cooking spray.

3. Mix 1 cup water with ½ cup freeze dried onion flakes and let sit for 5 minutes, drain off
excessive liquid.

4. Drain and rinse canned black beans, and drain canned roast beef.

5. In a frying pan, heat the olive oil over medium heat until shimmering.

6. Add freeze-dried onion and roast beef to the oil, fry for 3 minutes, stirring occasionally.

7. Remove from heat. (The mixture should be dry.)

8. Stir in black beans, garlic powder, salt, cumin, and chili powder. Stir to break up the beans
and the roast a little. Set aside.

9. Meanwhile, in a small pan bring 1 cup beef broth to a boil. Reduce the heat to a simmer.

10. Carefully, using tongs, dip each tortilla into the broth for about 4 seconds or until softened.

11. Immediately remove each tortilla from the broth and fill with about 1 ½ tablespoon or so of
the mixture. (If using cheese, sprinkle in 2 tsp cheese in each taquito.)

12. Roll each taquito up and place, seam-side down, on the prepared baking sheet.  

13. Bake until the taquitos are lightly crisped and golden, about 15 minutes or so.

14. Serve warm with salsa.

Creamy, Beany, Tortellini Chowder

Start-to-Finish: 40 minutes

Serves: 6

Ingredients:

2 TBSP vegetable oil

3 TBSP freeze-dried chopped onion, rehydrated

3 TBSP all-purpose flour

4 cup chicken broth, divided

1 TBSP dijon mustard

1 bay leaf

1 TBSP chicken bouillon granules

1 tsp dried parsley

½ tsp garlic powder

½ tsp dried oregano

½ tsp dried thyme

½ tsp ground cumin

¼ tsp pepper

¼ tsp red pepper flakes

1 (8.8-oz) bag cheese tortellini

1 TBSP cornstarch

1 (15-oz) can cannellini beans, rinsed and drained

1 (8.5-oz) can sliced carrots, drained

½ (7-oz) can media crema

salt and pepper to taste

Directions:

1. In a small bowl, combine ½ cup of chicken broth with freeze-dried chopped onion to
rehydrate, let sit for 5 minutes.

2. Drain and rinse cannellini beans and drain carrots.

3. Meanwhile, in a soup pot heat up vegetable oil.

4. Strain freeze-dried chopped onion; reserving the chicken broth for later.

5. Add onion to the hot oil and saute for 2 minutes until fragrant.

6. While whisking, sprinkle in flour; stirring constantly for 2 minutes (it will be thick).

7. Continue whisking while slowly adding 3 ½ cups chicken broth.

8. When broth is well incorporated, add dijon mustard, bay leaf, chicken bouillon granules,
parsley, garlic powder, oregano, thyme, cumin, pepper, red pepper flakes, and tortellini
noodles.

9. Gently boil the tortellini noodles for 15 minutes while occasionally stirring down the tortellini.

10. Whisk together reserved ½ cup chicken broth and cornstarch and add to soup.

11. Stir cannellini beans, carrots, and media crema into soup.

12. Cook for an additional 5 minutes or until the inside of the tortellini is soft.

13. Remove bay leaf and serve with crusty bread or chowder crackers

14. Season with salt and pepper to taste.

White Chicken Chili

Recipe By: Food Storage and Beyond
Serves: 6 - 8 people


Ingredients:
1-2 TBSP vegetable oil
2 TBSP dried onion
1 TBSP garlic powder
1 to 2 tsp cumin
1 qt canned chicken
1 (15-oz) can garbanzo beans, drained and rinsed
1 (15-oz) can white beans (i.e. Great Northern), drained and rinsed
1 (15-oz) can navy beans, drained and rinsed
1 (12-oz) can corn
2 (4-oz) cans chopped green chilies
2 chicken bouillon cubes
1½ cups boiling water
a pinch of cayenne pepper
a pinch of paprika

Optional Toppings: 
shredded cheese (cheddar, monterey jack… whatever is your favorite)
sour cream
salsa
broken up tortilla chips or crunchy tortilla strips

Directions: 
1. In a large pot (or crock pot), heat the vegetable oil and cook the onion, garlic, and cumin.
2. When they are heated through, stir in the chicken to coat it with the seasoning.
3. Saute for about a minute.
4. Then add the beans, corn and chilies.
5. Stir to blend.
6. Combine the chicken bouillon with the boiling water and stir into the chili.
7. Add the cayenne pepper and paprika.
8. Cover and let chili cook over low heat for about 30 minutes, stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
9. Serve topped with any of the optional toppings.

Harvest Blend Soup

Recipe By: Pantry Cooking II
Serves: 6

Ingredients:
 1/4 cup hard red wheat
1/4 cup pearled or hulled barley
1/4 cup red rice
1/4 cup pinto beans
1/4 cup small red beans
1/4 cup split green peas
1/4 cup black beans
1/4 cup navy or small white beans
1-1/2 tsp salt
8 oz summer sausage, cubed

Directions:
1. Rinse grains and beans.
2. Put into a 4 to 5 quart Dutch oven or soup pot and add 2 quarts water. (Add a scant 1/4 teaspoon baking soda in hard water areas.)
3. Bring to a boil.
4. Boil 3 minutes.
5. Remove from heat and let sit for at least 1 hour.
6. Add salt and summer sausage.
7. Bring to a boil.
8. Reduce heat and simmer 3 hours or until beans are tender.

Corn, Black Bean, and Wheat Berry Salsa

Recipe By: Self-Reliant Sisters


Ingredients:

1 cup cooked wheat berries
1 (15 oz) can black beans
1 (14.25 oz) can corn, drained
1 medium tomato, diced
1 small red onion, diced
¼ cup lime juice
1 tsp cumin
1 bunch cilantro, diced

Directions:

1. Mix together all ingredients.
2. Serve with tortilla chips.

Slow-Cooked Tortilla Soup

Start-to-Finish: 4-6 hours (Slow Cooker recipe)

Recipe By: Jeanne Johnson

Ingredients:

2 cans chicken or 4 cooked and chopped chicken breasts

2 cans (14-oz. ea) chicken broth

2 cans (14-oz. ea) diced tomatoes, undrained

1 can (15-oz) black beans, rinsed and drained

1 can (15-oz) kernel corn, drained

1 can (16-oz) refried beans

1 can (4-oz) chopped green chilies

1 cup salsa

2 TBSP dried cilantro

1 TBSP ground cumin

1 TBSP chili powder

½ tsp garlic powder

Directions:

1. Combine all ingredients in a crockpot.
2. Cook for 4 to 6 hours.
3. Garnish with tortilla chips, sour cream, and grated cheese.
4. Easy meal!

Black Bean Citrus Salad

Recipe By: Pantry Cooking II
Serves: 3

Ingredients:

1 (15-oz) can black beans or 2 cups cooked black beans, rinsed and drained
1 (11-oz) can mandarin oranges, drained
1 TBSP dried onion
1/4 cup chunky salsa
2 TBSP lime juice
1/8 tsp minced dried garlic
1/4 tsp ground cumin

Directions:

1. Put drained black beans and oranges in a medium bowl.
2. Combine onion, salsa, lime juice, garlic and cumin.
3. Pour over beans and oranges; stir gently to combine.
4. Chill several hours before serving.

Vegetable Soup

Recipe By: Prepared Not Scared

Ingredients:

1 soup bone
1 cup assorted dried vegetables (corn, peas, carrots, beans...)
1 TBSP dried celery
1/4 cup dried onion
1 TBSP dried parsley
1 TBSP salt
1/4 tsp pepper

Directions:

1. Add soup bone to a large pot and cover with water.
2. Cook 1 hour over medium heat.
3. Meanwhile, in a separate bowl cover the dried vegetables with water just enough to cover them and soak for 1 hour.
4. Drain vegetables.
5. Add vegetables, dried parsley, salt, and pepper to soup pot.
6. Simmer 1 1/2 hours. (Adding more water if needed to keep everything covered.)
7. Remove bone, return any meat from the bone to the pot.
8. Season to taste and serve hot.

MMMM Sauce

Serves: 1 1/2 cups
Recipe By: Peas and Thank You

Ingredients:

1/4 cup canola oil (or oil of your choice)
1/4 cup almonds
1/3 cup water
1/4 cup chickpeas, drained and rinsed
1/4 cup nutritional yeast
2 1/2 TBSP lemon juice
1 tsp minced garlic
1/4 tsp salt
3/4 tsp curry powder
1/2 tsp dried oregano
1/2 tsp dried cilantro

Directions:

1. In a high speed blender or food processor, combine oil, almonds, water and chickpeas. Blend until relatively smooth.
2. Add remaining ingredients and blend until smooth.
3. Transfer to a small bowl and refrigerate until serving.
Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

Chicken Barley Chili

Recipe By: on the back of the Quaker Quick Barley Box
Serves: 11 cups

Ingredients:
1 (14-oz) can diced tomatoes
1 (16-oz) jar salsa
1 (14-oz) can chicken broth (or I used 2 chicken bouillon cubes and 2 cups of water)
1 cup quick barley
3 cups water
1 TBSP chili powder
1 tsp cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, undrained
1 (13-oz) can chicken

Directions:
1. Combine first 7 ingredients into a big pot.
2. Bring to a boil over high heat.
3. Cover and reduce heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Rinse and drain black beans.
6. Shred chicken in separate bowl.
7. Then add chicken, black beans and corn to the chili mixture.
8. Increase the heat to high and again bring to a boil.
9. Cover and reduce to low and let simmer for 5 minutes or until barley is tender.

Caribbean Black Beans and Rice

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4 - 5

Ingredients:

2¾ cups water
1 cup uncooked long grain rice
1 can (15-oz) diced tomatoes, drained
1¾ cup soaked and cooked dry black beans or 1 can (15-oz) black beans, drained and rinsed
½-1 can (4-oz) diced green chiles
¼ cup dried onions
¼ cup dried green peppers (or ½ cup diced fresh peppers)
3 TBSP brown sugar
1 TBSP olive oil
1 TBSP apple cider vinegar
1½ tsp cumin
1 tsp thyme leaves
½ tsp garlic powder
½ tsp pepper
½ tsp salt
¼-½ tsp red pepper flakes
1 bay leaf

Directions:

1. In a pot, heat water while adding all ingredients.
2. Bring to boil; reduce heat and simmer, covered, 20 minutes.
3. Remove bay leaf and serve.

Cowboy Dinner

Recipe By: Mel's Kitchen Cafe
Serves: 8

Ingredients:

BEEF MIXTURE:
2 lbs. lean ground beef
1 medium yellow onion, diced
1 tsp salt
1/2 tsp black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15-oz) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

CORNBREAD TOPPING:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 TBSP baking powder
½ tsp salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Directions:


1. Preheat the oven to 375°F.
2. Lightly grease a 9x13-inch pan and set aside.
FOR BEEF MIXTURE:
3. In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink.
4. Drain the grease from the pan.
5. Stir in the corn, salsa, and beans.
6. Pour the beef mixture into the prepared 9x13-inch baking pan.
7. Sprinkle beef mixture with cheese and set aside.
FOR CORNBREAD TOPPING:
8. Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl.
9. Make a well in the center and add the oil, beaten eggs and milk.
10. Whisk together until just moistened and no dry spots remain.
11. Pour the cornbread batter over the cheese and beef mixture.
12. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
13. Bake for 40 minutes or until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.
14. Let the casserole stand for 10 minutes before serving.

Surprise Chocolate Cake

Recipe By: Dollar a Day Meals

Ingredients:

2 cup cooked lentils, cooled to lukewarm
1 tsp vanilla
2 eggs
1/4 cup oil
1/2 cup applesauce
3/4 cup water
1 1/2 cup sugar
2 cup unbleached flour
1/4 cup dry milk powder
4 to 5 TBSP dry baking cocoa
1 1/2 tsp baking soda
1/2 tsp sea salt

Directions:

1. Preheat oven to 350°F.
2. Generously grease and flour a 11 x 15 baking pan.
3. Blend until smooth: cooked lentils, vanilla, eggs, oil, applesauce, water.
4. In a separate bowl, mix together: sugar, flour, milk powder, cocoa, baking soda, salt.
5. Add dry mixture to liquid mixture in large bowl; beat 2 minutes.
6. Pour into prepared pan.
7. Bake approx. 20 minutes, or until top bounces back at touch.
7. Remove from oven.
8. Cool cake in the pan.

Three Bean Stew

Serves: 4 to 6
Start-to-Finish: 30 minutes
Recipe By: Pantry Cooking

Ingredients:

1 can (15-oz) kidney beans, rinsed and drained, or 2 cups cooked kidney beans
1 can (15-oz) navy beans, rinsed and drained, or 2 cups cooked navy beans
2 cans (15-oz each) pork and beans
1 can (5-oz) Vienna sausage, drained and sliced
1/2 cup catsup
2 TBSP packed brown sugar
2 TBSP molasses
2 TBSP dried onion

Directions:

1. In a large saucepan, combine ingredients.
2. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat and simmer 10 minutes to blend flavors.

Mexican Pinwheels

Recipe By: Pantry Cooking

Ingredients:

1 can (16 ounces) refried beans
1 cup chunky salsa, drained
1 can (4-1/4 ounces) chopped black olives
8 large flour tortillas

Directions:

1. Thoroughly mix refried beans, salsa, and olives.
2. Spread evenly on the tortillas to within 1/4 inch of the edge.
3. Roll up the tortillas.
4. Cover and chill several hours or overnight until firm.
5. Slice into 1/2-inch slices to serve.

Black Bean Brownies

Serves: 12
Recipe By:I Dare You To Eat It

Ingredients:

1 can (15-oz) black beans
1 brownie mix, 9 x 13 inch size
1 cup chocolate chips, optional

Directions:

1. Prepare 9 x 13 pan according to brownie package instructions.
2. Rinse and drain beans.
3. Return to can and fill can with water (or use 1-1/2 cups cooked black beans plus water to equal 1-3/4 cups total).
4. Puree beans and water.
5. Stir bean puree into the brownie mix until well blended.
6. Stir in chocolate chips.
7. Spread in the prepared baking pan.
8. Bake according to brownie package directions for time, temperature and doneness.
9. Do not overbake or brownies become rubbery.

Wheat-Bean Burgers

Recipe By: Pantry Cooking
 
Ingredients: 

2 cups cooked whole wheat
1 can (16-oz) refried beans or 2 cups cooked beans, mashed or ground
Seasoned salt
Oil
 
Directions:

1. Put wheat through the finest blade of a food grinder or mash thoroughly.
2. Mix wheat with the beans.
3. Spoon about 1/3 cup of the mixture onto a lightly oiled skillet.
4. Flatten lightly.
5. Sprinkle with seasoned salt.
6. Cook on medium to low heat until browned; turn and brown the other side.
7. Serve plain or with chili sauce.