Citrus Black Beans and Tomatoes

As most of you know, the blog has been rather quiet for about a month.  Since we have been dieting and exercising, the posts have been minimal because I have not been cooking anything exciting.  

With our trip to Greece is nearly here and I am happy to say we have both lost 40 pounds each.  That being said, I am going to try and take a slightly healthier approach to cooking and the recipes that I will be posting.  Don't get me wrong.  We still love our bacon, sweets, and home cooking.  We are now just cooking and eating that food in moderation.

This first recipe, is for a black bean dish that I saw on an episode of Semi-Homemade with Sandra Lee.  The episode focused on Caribbean food.  This was the side dish to Jerk Chicken/Pork.  I hope you enjoy!

Citrus Black Beans and Tomatoes

1     15-ounce can black beans; rinsed and drained

1     10-ounce can diced tomatoes with chiles and sauce

1     tablespoon lime juice

1     teaspoon crushed garlic

1/2  cup chopped onion

1/4  cup cilantro; chopped

Directions:

1.  Combine all ingredients in a saucepan.  Stir thoroughly.

2.  Bring to a boil and reduce to simmer.  Reduce heat and simmer for 10 minutes.

3.  Place in serving dish and serve hot.

Chuckwagon Beans

I made these beans over the Memorial Day weekend. They are great for large family gatherings, pot-lucks and cookouts! This is very hearty; not mushy at all.  This dish could probably be made as a main dish with the additon of pork, beef, or some old-fashioned cut up hot dogs.  Enjoy! his makes 8 servings.

1          lb ground beef, browned

1          medium diced onion

½         lb bacon, cook crisp and save drippings

1          16 ounce can great northern beans

1          16 ounce can kidney beans

1          16 ounce can pork n' beans

½        cup brown sugar

½        cup white sugar

½        cup ketchup

½        tablespoon prepared yellow mustard

1          tablespoon molasses

1          dash Worcestershire sauce

1.  Cook bacon.

2.  Brown ground beef with the diced onion.

3.  Place first 3 items in a large oven roaster (I use an Enamelware roaster).

4.  To this, add the 3 cans of beans; do not drain beans.

5.  Mix all other ingredients together in a medium bowl.

6.  Pour over meat and beans and stir well.

7.  Bake at 350˚ for 1 hour covered.

8.  Remove lid or foil and bake for 20 more minutes.