Tag Archives: kidney beans

Hamburger, Macaroni, & Bean Soup

It’s only 16 degrees here today and all I have thought about is SOUP! I have some ground beef thawing in the fridge and yet I was craving soup for dinner. I looked through my soup and stew cook books and found one comfort food that was at the top of the list. This soup is great for those families that are hustling and need a hearty meal that doesn’t take all evening to prepare. The kids will love it too! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

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1 pound lean ground beef

3/4 cup chopped onion

1 garlic clove, minced

1/2 bell pepper, seeded and chopped

1 (14.5 oz) can diced tomatoes with juice

6 cups beef broth or beef stock

1 tsp worcestershire sauce

1 (5.5 oz) can V8 vegetable juice (optional)

1/2 tsp dried basil leaves

1 Tbsp taco/chili seasoning

1 tsp salt

black pepper to taste

1 cup uncooked elbow macaroni noodles

1 (15 oz) can drained and rinsed kidney beans


In a large pot over medium heat, combine and cook beef, garlic, bell pepper, and onions until beef is cooked through (no longer pink) and the vegetables are tender (about 10 minutes)…..

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Add taco seasoning…..

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Add remaining ingredients and bring to a boil…..

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Reduce heat and let simmer, uncovered and stirring occasionally until macaroni is tender and flavors are blended, 15-20 minutes (this is where you’d add the V8 juice if desired)…..

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Cover and keep warm over low heat until ready to serve.

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We served ours with garlic bread…Mmm!

**You can also omit the kidney beans if you prefer beanless soup. 🙂

Taco Chili

It was a very cold and rainy day here in the midwest and I was NOT attempting to leave the house for anything. I knew I was making chili tonight but I wanted something with a little heat and some tantalizing spice to it. So I found a recipe for taco chili. I added Rotel tomatoes and Jalapenos to the mix and used 1 Tbsp of my own taco/chili seasoning mix (spices, rubs, and marinades category). We served this chili with cornbread! Mmm!

Makes:  6 servings

Here’s what you’ll need:

1 lb. ground beef or turkey (shredded chicken would work great too!)

1/2 large onion, chopped

1 (15 oz) can dark red kidney beans, drained and rinsed

1 (10 oz) can Rotel tomatoes

1 (28 oz) can diced tomatoes

1 (8 oz) can tomato sauce

1 packet of taco seasoning mix

1 packet of ranch dressing mix (I use 1 Tbsp from the small container that I have)

small amount of jalapenos (depends on your heat preference)


In a large stock pot, over medium heat, brown the beef and the onion until cooked through……

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Once the beef is cooked, add the Rotel…..

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Add the diced tomatoes…..

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Add the tomato sauce…..

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The ranch dressing mix…..

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The taco seasoning…..

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The can of kidney beans…..

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Bring to a boil……

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Once boiling, reduce heat and let simmer for 15-30 minutes or until heated through and ready to eat! Mmm!

I like to serve mine over cornbread!


Grillin Baked Beans


Makes: 12-16 servings (this recipe can also be cut in half)

Here’s what you’ll need:

1 pound smoked brisket or bacon cut into 1/4-inch slivers

1 can (15 oz) black beans

1 can (15 oz) dark red kidney beans

3 cans (15 oz each) baked beans or pork and beans (we used 2-21.5 oz cans)

1 large sweet onion (vidalia), finely chopped

1 red bell pepper, cored, seeded, and finely chopped

1 green bell pepper, seeded and finely chopped (poblano peppers are optional)

4 garlic cloves, minced

3-6 jalapeno peppers (optional) seeded and diced

2 cups sweet red barbecue sauce (your favorite brand)

Dijon mustard (amount depends on taste, we add 1/4 cup)

1 1/2 cups firmly packed light brown sugar, or more to taste

2 tsp liquid smoke (optional)

Coarse salt and freshly ground black pepper

You’ll also need:

1 large (turkey-size) or 2 medium size aluminum foil pans; 2 cups of wood chips or chunks (preferably pecan or hickory) soaked for an hour in hot water to cover, then drained. (We didn’t use the wood chunks and cooked this on a charcoal grill at a family gathering, turned out just as wonderful.)


If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold water and drain again…..

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Place all the beans (including the baked beans and pork and beans) in a large non-reactive mixing bowl and add the onion, bell peppers, garlic, jalapenos, poblanos, and stir to mix…..

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Add the barbecue sauce, brown sugar, mustard (optional), liquid smoke, if using, and fried bacon or brisket…stir to mix. Taste for seasoning, adding more brown sugar or mustard if necessary, add salt and pepper to taste…..

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Transfer the bean mixture to the aluminum foil pans. (you can drizzle a little of the bacon fat for more added flavor).

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips (if using) in a smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low and then toss all of the wood chips or chunks onto the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill…..

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Cook the beans until they are thick and richly flavored, about an hour or so. If the beans start to dry out, cover them loosely with foil.


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These are a huge hit at big gatherings! We highly recommend these!

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