Easy beans with bacon and chopped vegetables, great as a cookout side dish.
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes

Ingredients:
•1 can (10 1/2 ounces) tomato soup
•2 teaspoons Worcestershire sauce
•3 strips bacon, diced
•1/2 cup chopped onion
•1/2 cup chopped green bell pepper
•1/4 cup finely chopped celery
•1 tablespoon prepared mustard
•1/2 cup light molasses
•2 cans (15 to 16 ounces each) pork and beans

Preparation:
Directions for cookout beans with bacon
Combine tomato soup, Worcestershire sauce, bacon, onion, green bell pepper, celery, mustard, molasses and pork and beans; mix well. Spoon bean mixture into a lightly greased shallow 2-quart casserole. Bake beans with bacon at 325° for 1 1/2 hours. Cookout beans with bacon serves 6.

Pinto beans are baked with ham, onions, green peppers, and a homemade barbecue sauce.

Ingredients:
•2 cups dried pinto beans
•2 tablespoons bacon drippings
•1 cup sliced onions
•1/4 cup chopped green bell pepper
•8 to 16 ounces cubed cooked ham
•1/2 cup ketchup
•1/4 cup molasses
•1 tablespoon vinegar
•1 teaspoon salt
•1 1/2 teaspoons Worcestershire sauce
•1 1/2 teaspoons dried mustard
•1/2 cup reserved bean cooking liquid

Preparation:
Following package directions, cook pinto beans until tender. Drain beans, reserving 1/2 cup of the liquid. Add bacon drippings to a skillet over medium heat; add onion and green pepper and cook for 5 minutes. Layer cooked drained beans, onions and peppers, and ham in a 2-quart casserole. Combine remaining ingredients and pour over the mixture. Bake at 325° for 1 hour. Serves 6.

Pinto Beans
1 tbsp. chili powder (more to taste)
dash or 2 of garlic powder
onion - chopped
dash of red pepper

Wash beans - parboil for 30 minutes. Drain water.
Put in crock pot and add seasonings. Cover with water. Cook on high 4 hours.

Lower heat to low - cook additional 3-4 hours. This is my own combination of 2 different recipes. Adjust seasonings to your own liking.

Submitted by: Phyllis Chittum

Brown 1 pound of hamburger
Add:
1 pound of bacon, fried and crumbled
1 onion
1 can of baked beans
1 can of kidney beans
1 can of butter beans
1 can of lima beans OR green beans
½ cup Catsup
Ό cup white sugar
½ cup brown sugar
1 tsp mustard powder
1 tsp of vinegar.
Bake in oven at 350° for 2 hours OR put in crock pot on low all day.

Cheese-filled tortillas are the perfect match for a quick, easy and hearty soup.
Prep Time: 30 Mins | Total Time: 30 Mins | Makes: About 5 cups soup and 8 taquitos

Ingredients:

1 can Old El Paso* Refried Beans
1 can (398 mL) diced tomatoes, undrained
1 cup (250 mL) chicken broth
1/2 cup (125 mL) unsweetened coconut milk (not cream of coconut)
1 can Old El Paso* Chopped Green Chiles
1 pouch Old El Paso* Taco Seasoning Mix
8 cheese strings
1 pkg (8 large) Old El Paso* Soft Flour Tortillas
2 tbsp (25 mL) vegetable oil
1/4 cup (50 mL) chopped fresh cilantro, if desired
1/4 cup (50 mL) sliced green onions, if desired

Method:

•Heat oven to 450ΊF. Line baking sheet with foil.
•In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chilies and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
•Place 1 cheese string on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on baking sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
•Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
For this recipe you'll need Taco Seasoning Mix

1 bag uncooked pinto beans
1 yellow onion
1/2 green bell pepper
3/4 pack bacon (sliced into 1-2 inch pieces
1 can of Rotel tomatoes (original)
2 large fresh tomatoes
1/2 bunch of fresh cilantro
salt, pepper, garlic salt, Cajun spices, very little rosemary

Put the beans in the bottom of a 6 or 7 quart crock pot (a 7 quart works better). Cut the onion into medium size slices and add to beans. Cut bell pepper and add to beans. I only like to use half a bell pepper, but you can use the entire bell pepper if you would like.
Cut the bacon and add to the beans. Pour the Rotel over the beans. Wash and cut the tomatoes and add to the beans. Wash and cut the cilantro and add to the beans. I do not like to use the stems - just the green leafs. Discard the stems.

Add salt, pepper, garlic salt, Cajun spices (Tony Chachere's etc.) and very little rosemary. The small amount of rosemary adds a nice touch.

Cover the beans. You probably will need about 3-4 inches of water over the top of the beans because when they start to cook they will absorb most of the water. You can always add more water if needed, but don't add cold water because it will cause the beans to split. You will need to add hot water.

Cooking will take about 7-8 hours cooked on low. You can cook them on high, but I like to cook them on low because they cook down better and have a better taste. These beans go great with barbecue.

Submitted by: WES H.