black beans

1 can (big #10) black beans, rinsed and drained
1 1/3 C tomato juice
2 cloves garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp fresh cilantro, chopped

In a nonstick skillet, cook garlic and cumin in olive oil over medium
heat until you can smell it. Add beans, tomato juice, and salt.
Continually stir until heated through. Just before serving stir in the
cilantro.

maple baked beans

I got this recipe from Cookie magazine.  I’m not sure how I get that magazine.  I never subscribed to it, but I love this recipe.  I just added more bacon to make it better.  I don’t believe you can ever have too much bacon!  I love to dip the Garden Salsa Sun Chips in the beans.  Yum!

1 lb dried navy or great northern beans

2 Tbsp brown sugar

2 tsp salt

1/4 tsp freshly ground black pepper

2 Tbsp spicy brown mustard

2 Tbsp molasses

1/4 C ketchup

1/2 C pure maple syrup

4-6 thick strips of bacon

In a large pan, cover the beans with water.  Bring to boil and simmer until tender, about 1 hr.  Preheat oven to 300.  In a bowl combine everything else except bacon.  Stir in the beans.  Place 2-3 bacon strips at the bottom of a large oven proof dish or Dutch oven. Pour bean mixture over it then push in the other strips or lay the bacon across the top.  Add just enough boiling water to the pot to cover everything.  Cover pot with aluminum foil, then a lid.  Bake for 5 hours, checking hourly to make sure the beans aren’t drying out.  Add more water as necessary to keep them submerged.  Uncover the last half hour to brown the top.