What’s Cookin’
Nebraska Dry Bean Cook-0ff Winners
SOUP
Bean Chili
- Laura Lambruska
Laura used a mixture of beans grown and used in our valley for her chili; the combination contained Mayocoba beans, light red kidneys, small red kidneys, pintos, Great Northerns, cranberry beans, and black beans.
2 cups cooked beans, save and use liquid
1 quart picante sauce, mild
3 tablespoons chili powder or to taste
28 ounces diced tomatoes with juice
2 cups cooked, shredded pork
2 tablespoons Worcestershire sauce
salt and pepper to taste
1/2 teaspoon cumin
1 teaspoon garlic powder
OPTIONAL: May use hot pepper flakes or chopped jalapeño peppers.
Combine all ingredients and cook in a good-sized slow cooker until flavors have married. Before serving, garnish with shredded cheese and serve with crackers or corn chips.
Texas Black Bean Soup
- Nancy Stricker
2 15-ounce cans black beans, rinsed and drained
1 14-1/2 ounce can stewed tomatoes or Mexican stewed tomatoes, cut up
1 14-1/2 ounce can diced tomatoes or diced tomatoes with green chilies
1 14-1/2 ounce can chicken broth
1 11-ounce can Mexicorn, drained
2 4-ounce cans chopped green chilies
4 green onions, thinly sliced
2 to 3 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic Combine all ingredients in a slow cooker, cover and cook on high for 4 hours or until heated through. Yield 8-10 servings.
SALAD 
Mexican Bean Salad
- Nancy Stricker
This salad not only won first place, but the judges thought it was very attractive with so much color.
1 15-ounce can black beans, rinsed and drained
1 15-ounce can kidney beans, drained
1 15-ounce can white beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 10-ounce package frozen corn kernels
1 red onion, chopped
1/2-cup olive oil
1/2-cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4-cup chopped fresh cilantro
1/2-tablespoon ground cumin
1/2-tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder
In a large bowl, combine beans, peppers, corn, and onion. Whisk all but hot pepper sauce and chili powder together in a small bowl, then add hot pepper sauce and chili powder to taste. Pour olive oil dressing over vegetables and mix well. Chill thoroughly and serve cold.
Vegetable Salad (Bean and pea)
- Laura Lambruska
1 bag slightly thawed frozen peas
1 small onion, diced
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups shredded Colby/Monterey Jack
3 tablespoons bacon bits
4 ounces diced water chestnuts (drained)
1-1/2 cups cooked, drained, mixed beans (see mix under Bean Chili recipe)
1/2 teaspoon hot pepper flakes
Add enough mayonnaise to coat and garnish with a little cheese.
MAIN DISH 
Black Bean Smothered Sweet Potatoes
-Nancy Stricker
Nancy points out that you can substitute yams for this recipe. If you prefer, you may bake the potatoes in a 425 degree oven until tender, about one hour. You may also heat the bean sauce in a pan on the stovetop.
2 medium sweet potatoes
1/2 teaspoon ground coriander
1 15-ounce can black beans, rinsed
1/4 teaspoon salt
1 medium tomato, diced
2 tablespoons reduced-fat sour cream
2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro (optional)
1/2 teaspoon ground cumin
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way through, 12 to 15 minutes. Meanwhile, combine beans, tomato, cumin, coriander, and salt in microwave-safe bowl. Microwave on hight until just heated through, 2 to 3 minutes. When just cool enought to handle, slash each sweet potato lenghtwise, press open to make a well in the center, and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.
Cowboy Crock-Pot Beef, Bean, and Bacon
-Bob Blackburn
This dish smelled so good and looked so hearty that its on my list to try very soon.
1 pound ground beef
3/4 to 1 pound bacon
1 cup onions, chopped
4 cups cooked pinto beans, drained
2 15-ounce cans pork and beans with liquid
1 cup ketchup
1/4 cup brown sugar
1 tablespoon liquid smoke
3 tablespoons white vinegar
Slice bacon into bite-sized pieces. Brown bacon, ground beef, and onions in a skillet. Place meat, bacon, and onions in a slow-cooker with the beans. In a small bowl, combine ketchup, brown sugar, liquid smoke, and vinegar. Add mixture to the beef, beans, and bacon in the slow-cooker. Stir well and cook on low for four to nine hours.
DESSERT
Only one dessert recipe was entered in this years cookoff, but the judges really liked it, so it deserves a blue ribbon!
Oatmeal Chocolate-Chip (and Bean!) Cookies
- Nancy Stricker
Nancy served these cookies with topping choices of plum jam or honey. They also make great “dunkers”.
Vegetable oil spray 1-1/2 cups old-fashioned oats
2 cups all-purpose flour
1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup drained great Northern, cannellini, or any white beans, liquid reserved
1 cup firmly packed light brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup milk-chocolate chips
Heat oven to 350 degrees. Lightly coat 2 baking sheets with cooking spray. In a blender, process oats until finely ground but not powdery. Combine with flour, baking powder, baking soda, and salt in a bowl. In a clean blender, puree beans and 2 tablespoons reserved bean liquid until smooth. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are light browned. Transfer to wire rack to cool.