Santa Fe Soup

This is a recipe I got from my adopted mom. It works very much like chili, but is distinct enough to deserve it's own place.

1-2 lbs ground beef (or sausage) browned and drained of excess fat.
1 1/2 c. V8 picante
1 small can tomato sauce
2 cans Rotel (I don't know how available this is nationally)
15 oz can of:
Dark Red Kidney Beans
Black Beans
Ranch Style Beans (pinto beans if you can't find Ranch)
White Hominy (drained)
Corn (drained)
Chickpeas
Black-eyed Peas
1 package Williams Chili Seasoning


Directions:
Open all the cans.
Pour all ingredients into the crock-pot
Heat through.

Can also heat through on stove instead of in crock-pot

Suggested sides: Rice, Cornbread, Cheese, Sour Cream, Tortillas, Diced Onions or Scallions, Fritos.

MMMMM Good

Feijouda (Black Beans and Pork)

This is how I remember a recipe for the delicious Brazilian black bean dish, that I got from a Brazilian friend.

1 lb black beans, dry, picked over for stones and bad beans
1 onion
3 cloves of garlic (or to taste)
bay leaf
thyme (fresh if you've got it)
1 lb mixed smoked pork, cut into bite sized pieces(I usually use smoked sausage, for regular meals, but when going all out, pork ribs, salt pork, bacon, sausage, any other smoky pork is good)
Lots of water
salt and pepper to taste.


Wash the beans and place in Crockpot, add everything but the salt and pepper. The water should cover the beans by the length of your middle finger at least. Cook on High for 3-4 hours or on low for 8-9. During the last hour, check that the beans are tender, taste for seasoning and add salt and pepper as necessary. (If you have that divine condiment Julio's this is a fabulous place to use it) Serve with rice and a salad.

Two tips I've learned about this dish in many times I've prepared it.
1. Never salt the beans until they are completely tender, if you do they will never get tender
2. The fresher the bean the better. 10-20 year old beans are only viable via pressure cooker, and even then they are not that good.