Charro Beans

( Soak 3 cups of pinto beans overnight in 2 TBS of soda water. Fill pot almost all the way.

In the morning, drain and rinse the beans)

3 c beans

3 quarts of water

1 large onion diced

1 1/2 c matchstick carrots

1/4 c fresh chopped cilantro

2 jalepenos (remove tip and stem and then slice into thick slices)

(medium uses 1 1/2, mild use 1)

2 TBSP olive oil

12-16 oz salt pork (trim fat to make 8-10 oz) slice

3 TBS chicken base (we use TONES brand)

3 tsp garlic salt

simmer for 6 hours

my kids put chips on bottom and then cheese and sourcream on top. I just eat mine plain. LOVE THIS. Morgan says it is her favorite meal.

Rick's Humus

1 can garbonzo beans

3TBS lemon juice

3TBS olive oil

1/2 tsp of chili sauce

2 tsp sesame tahini (specialty or health food store)

Drain beans (save juice) and put into a food processor or blender. Add the lemon juice and olive oil. Blend add 1-2TBS of bean juice until pudding consistency. Add the chili sauce and sesame tahini and blend. Serve on wheat bread, pitas, crackers. We use the round pepperidge farm little wheat circles.