Judy's Black Bean Lasagna

Here is another fun bean recipe from my mother, Judy South...and another bean joke :).

Humor that may be hard to "stomach"

Question: What did the bean say when he hurt his girlfriend's feelings?
Answer: "I'm so soy."

Black Bean Lasagna
(Judy South)

2 cups spaghetti sauce
1 1/2 cup cooked black turtle beans
4 whole grain lasagna noodles, cooked
2 cups ricotta or low fat cottage cheese
3/4 pound mozzarella cheese, grated
1/2 cup grated Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning

Preheat oven to 350 degrees. Mix seasonings with spaghetti sauce, and spoon a small amount of the sauce into the bottom of a baking dish. Combine the rest of the sauce with the cooked beans. Assemble the lasagna in a 7 1/2" x 12" baking dish. Lay down 2 noodles, then follow with the beans and sauce, then add ricotta or cottage cheese, mozzarella, and the Parmesan cheese.

Repeat, using the remaining noodles, end with the Parmesan cheese. Bake for 29 minutes.

(Photo: My grandfather, Norman Bates.)

Dorthea's Pinto Pizza

Here is another unique bean recipe from my mother, Judy South's, bean recipe collection.

Pinto Pizza
(Dorthea Smith)

PIZZA DOUGH: Place 3/4 cup warm water into a bowl. Add 1 package yeast, 2 teaspoons sugar and stir until dissolved. Add 2 1/2 cups biscuit mix. Knead 20 times. Roll into circles 1/4" thick. This amount makes 8-4" circles or 3-10 1/2" circles 1/4" thick. Place on greased baking sheet. Press outer edges so they are thicker. Let rise 35 minutes.

TOPPING:

1 1/2 cups cooked pinto beans, mashed
salt and pepper to taste
1 cup tomato sauce or catsup
1/2 teaspoon chili powder (to taste)
1/2 cup chopped onion
dash or two of cumin
1/2 cup chopped green pepper
1/4 teaspoon ground cloves
1 small garlic clove, mashed
2 tablespoons brown sugar
1/2 pound lean ground beef, lightly browned

Mix all ingredients and simmer slowly 29 minutes. Spread on circles of dough. Sprinkle with oregano and top with grated cheddar cheese. Decorate with strips of pimento. Bake at 425 degrees for 15 minutes or until crust is brown and bubbly.

(Photo: My grandfather, Barney South.)

Dorthea's Beef and Tamale Casserole

My mother has a vast collection of bean recipes and silly bean jokes. Therefore, this joke and recipe was brought to you today by my mother, Judy South.

Strange bean humor
Question: Why did the bean have a bad hair day?
Answer: Because she was too "stringy."

Beef and Tamale Casserole
(Dorthea Smith)

1 quart cold cooked pinto beans
1 package corn or potato chips
1 medium jar of hamburger relish
1 pound prepared tamales

Mix beans with hamburger relish. Pour into casserole. Crush chips and spread on top of beans. Slice tamales on top of the chips and bake 20 minutes at 375 degrees.

(Photo: Me :) )

Dorthea's Spanish Pinto Roll and Beef

This recipe is from my mother, Judy South's, bean recipe collection.

Spanish Pinto Roll and Beef
(Dorthea Smith)

1 cup lean ground beef
3 tablespoons flour
1 small onion, grated
1 cup tomato juice
1 teaspoon chili powder
1 cup cooked pinto beans
1/2 teaspoon salt

Brown beef and onion in a skillet. Add chili powder, flour and salt. Stir until thickened, then add beans and tomato juice.

Make a dough of:
1 cup yellow corn meal
1 cup flour
2 teaspoons baking powder
1 cup milk
1 teaspoon salt

Roll to about 1/2-inch thick, spread with chili mixture. Roll up and place in a baking dish. Bake at 350 degrees until corn meal roll is brown.

(Photo: My brother, Dave, and my cousin, Glen, at my Grandmother Marj's house.)

Judy's Sweet Pinto Pie

My mother made the best meals out of beans! This recipe is from her extensive bean recipe collection.

Sweet Pinto Pie
(Judy South)

1 tablespoon canola oil
2 large onions, chopped
2 cups thoroughly cooked, unseasoned, Pinto Beans, drained
1/2 cup water or bean juice
2 tablespoons cinnamon
1 teaspoon nutmeg
1/4 - 1/2 teaspoon salt
2 tablespoons honey or molasses (optional)

Saute the onions in the oil over medium heat until very soft and clear. Watch carefully so they do not brown. Blend the cooked onion, beans, water, and seasonings until smooth. If more sweetness is desired, add the honey and blend. Spread in the baked pie crust, and bake 15 to 29 minutes at 350 degrees F.

(Photo: My sister, Sarah, on Easter in Chicago.)

Arrowhead Mills Smooth and Tasty Kidney Bean Dip

This is another wonderful recipe from my mother, Judy South's, vast bean recipe collection.

Smooth and Tasty Kidney Bean Dip
(Arrowhead Mills)

3 cups cooked Kidney Beans
1 onion, chopped
8 oz. package cream cheese or 1 cup creamy tofu
1/2 cup mild picante sauce
2 tablespoons tamari or soy sauce
1 tablespoon chili powder
1/2 cup green enchilada sauce
1 teaspoon garlic powder

Blend (in blender or food processor) all ingredients. Serve with fresh vegetable pieces or tortilla chips.

(Photo: My sisters, Jenny and Sarah, my brother, Dave, and me on Easter in Chicago.)

Chicken Divine

This recipe is from the book, "Sweet Revenge," written by Diane Mott Davidson. My sister, Jenny, introduced me to Davidson's delightful series of "cozy mysteries."

Chicken Divine
(Diane Mott Davidson)

2 cups buttermilk
1 cup whipping cream
1 tablespoon kosher salt
1 tablespoon granulated sugar
4 pounds (about 5 pieces) skin-on, bone-in chicken-breast halves
additional sea or kosher salt
freshly ground black pepper
1/4 cup dried tarragon

In a large nonreactive or glass bowl, mix together the first 4 ingredients and stir until dissolved. Rinse the chicken under running water, pat it dry, and then place it in the buttermilk mixture. Make sure all the pieces are completely submerged. Cover the bowl with plastic wrap and place the bowl in the refrigerator overnight.

When you are ready to roast the chicken, preheat the oven to 400 degrees F.

Drain the buttermilk mixture from the chicken and discard the buttermilk mixture. Rinse the chicken under running water and pat it dry with paper towels. Grease a 9-by-13-inch glass pan and place the chicken, skin side up, in the pan, being careful not to crowd the pieces. Sprinkle with salt and pepper, to taste. Crush the tarragon between your fingers and sprinkle it evenly over the chicken.

Bake for 35 to 40 minutes, until a meat thermometer inserted into the thickest part of the chicken reads 160 degrees F. Immediately bring out of the oven and serve.

Makes 4 to 5 servings.

(Photo: My sister, Jenny.)