Bean and Rice Summer Salad

3 cups cold cooked rice 1 (15-oz.) can pinto beans, rinsed and drained 1 (15-oz.) can black beans, rinsed and drained 1 (10-oz.) package frozen peas 1 cup sliced celery

1 medium red onion, chopped 2 (4-oz,) cans diced green chili peppers, drained 1/4 cup snipped cilantro or parsley 1 cup (8 oz.) Italian salad dressing Sprigs of cilantro for garnish

Directions:
In a 3 quart container, combine all ingredients. Toss gently to mix. Cover and chill thoroughly, up to 24 hours. Place in a serving bowl. Garnish with cilantro sprigs. 16 servings.

Notes:

Black Beans and Rice

2 cups water 1 cup white long-grain rice 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped jalapeño peppers

2 medium tomatoes, chopped 1 ear corn, cut from the cob 1 teaspoon crushed garlic 1 can black beans

Directions:
Prepare vegetables. Place water in a 1-1/2 quart saucepan and bring to a boil. Add rice, reduce heat, cover and simmer for 16 minutes. Meanwhile, saute the onion and jalapeños in a large heavy skillet over medium heat until softened (just a couple minutes). Add tomatoes, corn and garlic. Cook over medium heat for three minutes. Add beans, stir and heat through. Serve hot over hot rice.

Notes:
If this were in a white cheese sauce instead of a tomato sauce, it would remind me of a wonderful black beans and rice dish we ate in Santa Cruz, Bolivia.

How to Cook Dry Beans

1 pound dry beans
12 cups water
2 teaspoons salt

Directions:
Wash beans thoroughly, removing any off-colored beans. Place water, beans, and salt in a large heavy pot. (The ingredients should fill about 1/3 of the pot to allow room for the beans to expand as they are cooked.) Bring the water to a boil and boil for two minutes. Remove the pot from the heat, cover, and let stand for 1 hour. Return to the heat and bring to a boil. Reduce the heat, cover the pot, and simmer slowly until the beans are tender. Season and use as desired. May be frozen to use at a later date.

Notes:
1 cup of dry beans will make 3 cups of cooked beans. 1 pound of dry beans will make 9 (6-oz.) servings.

Bean Medley Casserole

1-1/2 lb. lean ground beef
1 medium onion chopped
1 (16 oz.) can lima beans
1 (16 oz.) can pork and beans
1 (16 oz.) can kidney or red beans
1/2 cup catsup
1/2 cup brown sugar packed

Directions:
Brown beef and onion; drain well. Combine beef mixture with remaining ingredients, stir well. Place in lightly greased 3-qt. casserole dish. Bake at 350° for 35-40 minutes.

Notes:
Barbecue sauce may be substituted for the catsup and brown sugar. A lady in our church brought this dish to a potluck dinner and it was so good that I asked her for the recipe.

Zesty Lima Casserole

1 medium onion, chopped
1 green bell pepper, chopped
1 cup tomatoes, chopped and drained (Canned tomatoes work great!)
2 (15-oz.) cans of lima beans, drained
1/4 cup (or less) olive oil
1/2 teaspoon salt
2-3 tablespoons Worcestershire sauce
2-3 tablespoons hot sauce
Velveeta cheese, sliced (enough to make two layers in your casserole dish)

Directions:
Preheat oven to 350°. Sauté the onion and green pepper in olive oil until they are tender. Stir in the tomatoes and cook gently for 10 minutes. Add lima beans, salt, and both sauces; simmer a few minutes until heated through. Spray a casserole dish thoroughly with non-stick spray, and place half of the bean mixture in it. Add a layer of cheese, then another layer of beans, and finally another layer of cheese. Bake until the cheese melts and the tomato sauce breaks through, about 30 minutes.

Notes
This is my adaptation of a recipe by Mrs. Tressie M. Houchens of Glasgow, KY which appeared in the December, 2004, Kentucky Living print edition. Serve this casserole with cornbread and salad for a meatless meal.