Black and White Bean Soup

Ingredients:

3 cans of Black Beans

3 Cans of Northern White Beans

1 box of Chicken Broth

2 Tbsp olive oil

1 large sweet onion, chopped

1/2 green pepper, chopped

1 large clove of garlic,  pressed or minced

4 cans of rotel–don’t drain it

1 Tbsp chili powder

1 packet of Ranch dressing

fresh cilantro-shopped up (I use the entire bunch)

1 box of long grain rice

1/2 package of Tyson Chicken fajita pieces

1 package of bacon pieces  (optional)

DIRECTIONS:

In a large stock pot:  Simmer the olive oil, onions, green pepper, & chili powder until the veggies are tender.  Add in the garlic–you don’t want to add this in with the other veggies till now or it will burn.  Simmer for @ 5 minutes.  Add in The beans, chicken broth, rotel, ranch seasoning packet, cut up the cilantro with kitchen shears, add in one box of long grain wild rice and the seasoning packet in the box, the chicken fajita pieces and 1 package of bacon pieces (salad dressing aisle).

Let it cook for 20-25 minutes until the rice is cooked.

Serve with sour cream and cheddar cheese on top.

I made a 9x 13 pan of

“Honey” Corn Bread

Honey Corn Bread

2 boxes of Jiff cake mix

2 boxes of Jiff corn bread

the ingredients on the back of the box.  Spray a 9x 13 pan with PAM, add the HONEY CORN BREAD to the pan and bake.  It takes about 45 minutes to bake.