November Cooking-Part II

Here are the rest of the recipes we will be doing...

Honolulu Beans and Rice
(Note: this recipe is already "big"...if you don't want to make as much you can reduce it)
2 qts. chopped onion
1/3 oil
2 #10 cans of kidney beans
3/4 cup hoisin sauce
2 T. dijon mustard
1/2 cup tomato paste
1/2 cup soy sauce
2 T. sesame oil
2 T. cumin
2 T. orange peel
1 qt. unsweetened, crushed pineapple
Saute onions in oil. Mash 1/3 of the beans and combine them with the remaining beans, onions and the rest of the ingredients.  Cover with foil and bake at 350 for 30 minutes. Serve over rice.

Taco Soup
1 lg. can crushed tomatoes
1 can corn with juice
1 can black beans, don't drain
1 can kidney beans, don't drain
1 can pinto beans, don't drain
1 pkg. dry Ranch dressing mix
1 small onion, chopped
1 pkg. taco seasoning
tortilla chips
shredded cheddar
Mix all the ingredients except the chips and cheese.  Bag and freeze.  To serve, put in a crockpot and cook on low for 4 to 6 hours.  Serve with chips and cheese.