*New Series* Cooking with WIC Week 1 ~ Beans, Beans, & More Beans!

Whether you are a military family or not, if you are on WIC {the Women, Infants, Children Food Program}, you may have wondered “What can I do with all this food now?” or “What can I make with all these darn beans!?”  Well, that’s why I decided to do a little something fun here…Cooking with WIC!

Each week I will be presenting new recipe ideas that I hope will help you out!  I know I am personally am tired of having all these fruits/veggies/beans/peanut butter just lying around or going to waste, so I decided to do something about it!  Hope you enjoy these ideas!  Here are this weeks recipe picks!

::Taco Soup

Ingredients:

• 1 can tomato soup
• 1 cup milk
• 2 Tablespoons taco seasoning
• 1 small can green chili
• beans of your choice

Prepare beans as indicated on the package.  Mix all ingredients in saucepan. Simmer for 10 minutes or until hot. Crumble 8-10 tortilla chips in a bowl and cover with one cup of soup mixture. Top with grated monterey jack or mozzarella cheese.

::Red Beans and Rice

Ingredients:

• 1 1/2 cups cooked or canned red beans
• 4oz or 1/2 cup diced lean ham
• 2 tsp. Vegetable oil
• 1 cup water
• 1 small clove garlic, minced (chopped finely)
• 1/4 tsp. Ground black pepper
• 1/8 tsp. Bottled hot pepper sauce
• 4-6 cups freshly cooked rice
• Optional: chopped red peppers, yellow pepper, green onions.

Sauté ham and onion until onion is tender. Add beans, water and seasonings. Bring to boil: cover and simmer 30 minutes. Mash 1/2 cup beans and return to mixture: mix well. Serve over cooked rice: Sprinkle green onion and peppers on top.

::Bean Huevos Rancheros

Ingredients:

• 1/2 cup chopped onion
• 1/3 cup chopped green pepper
• 1 tablespoon oil
• 1 2/3 cups drained red, kidney or pinto beans
• 1 8oz can stewed tomatoes
• 1 8 oz can tomato sauce
• 1/4 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 dash hot pepper sauce
• 4 eggs
• 1/2 cup shredded cheddar cheese
• 4 shredded corn tortillas
• 2 tablespoons diced green chili
• 2 tablespoons diced red chili

Sauté onion and green pepper until tender. Stir in beans, tomatoes, tomato sauce, chilies, oregano, cumin and hot pepper sauce. Bring to boil. Spoon into 4 individual 1 1/2 cup baking dishes. Make a nest with the back of the spoon in each dish. Drop egg into the nest. Sprinkle with cheese. Cover with foil. Bake at 400 degrees F. 10-15 minutes or until eggs are cooked to desired doneness.

Serve with tortillas OR:

Leave in skillet. Make 4 nests for the eggs. Sprinkle with cheese. Cover and simmer for 8-10 minutes.

::Western Chili Con Carne

Ingredients:

• 1/2 cup chopped onion
• 1 clove garlic minced
• 1 tablespoon oil
• 3/4 pound ground beef
• 3 1/3 cups pinto, kidney or pink beans
• 1 cup water
• 2 tsp. Chili powder
• 1 tsp. Paprika
• 3/4 tsp. Salt
• 1/2 tsp. Oregano
• 1/4 tsp. Pepper
• 1/8 tsp. ground cumin
• 1 bay leaf (laurel)
• 1 14-16 oz. Can tomatoes
• 4 1/2 teaspoons yellow corn meal
• If you like it a little hotter add a dash (a very small amount) cayenne pepper

Sauté onion and garlic in oil until tender. Add ground beef and brown, breaking apart with fork. Stir in beans, water, seasonings and tomatoes: bring to boil. Reduce heat and simmer, uncovered, about 1 hour, stirring occasionally. To thicken, slowly add cornmeal, stirring constantly. Cook over medium high heat until mixture thickens. Remove bayleaf.

*note:  be sure to cover leftovers tightly and freeze so you don’t waste food {or money}!