42nd Recipe Street

Source: https://cafejohnsonia.com/2013/02/how-to-slow-cooker-black-beans.html

Source: http://allrecipes.com/recipe/basic-ham-and-bean-soup/

1lb Dry Great Northern Beans
8 C Water
1/2 t Salt
1 Ham Hock
1 C Chopped Carrot
1/2 Celery Stalk, Chopped
1 Onion, Chopped
1 t Minced Garlic
1 t Mustard Powder
2 Bay Leaves (or 3 small)
1lb Fully Cooked Chopped Ham (About 2 Cups)
1/2 t Ground White Pepper

Sort and rinse beans. Combine beans, water, and salt in a large dutch oven. Bring to a boil, turn off heat, and let sit for 1 hour. Add ham hock, carrots, celery, onion, garlic, mustard powder, and bay leaves. Mix well and bring to a boil. Reduce heat and simmer on low for 1 hour. Remove ham hock and discard. Stir in chopped ham and simmer for another 30min to 1 hour or until the beans are as soft as you like them. Season with pepper to taste.

1 Can Black Beans, Drained and Rinsed
1 Can Corn, Undrained
1 Can Diced Tomatoes with Green Chilies
1 PKG Ranch Dressing Mix
1 t Cumin
1 T Ancho Chili Powder
1 t Onion Powder
16 oz Chicken Breast (2-3 Total)
1 (8 oz) PKG Cream Cheese

Combine black beans, corn, tomatoes, ranch dressing mix, cumin, ancho chili powder, and onion in a slow cooker. Mix well. Add chicken and spoon some of the chili over it.

Cook, on low, for 6-8 hours. Remove chicken from crock pot and shred with two forks. Return to crock pot. Stir in cream cheese until smooth.

 
 Source: http://allrecipes.com/Recipe/Seans-Falafel-and-Cucumber-Sauce/Detail.aspx

1 (16 oz) PKG Dried Chick Peas
2 Onions, Chopped
4 Garlic Cloves, Chopped
1 Bunch Parsley, Chopped
2 Eggs
4 t Cumin
2 t Coriander
2 t Salt
1 t Black Pepper
1/4 t Cayenne Pepper
2 t Fresh Lemon Juice
2 t Baking Powder
2 T Olive Oil
2 C Bread Crumbs
Oil For Frying, About 1/2 C
Sliced Onion, Tomato, Jalapeno, and Pita Bread (Optional)

Cover chick peas with plenty of water and let sit over night, or about 8 hours. Drain well and pat dry with a paper towel.

Combine onion, garlic, and parsley in a food processor. Blend thoroughly and add to a large bowl.

Add chick peas to the food processor and blend until it resembles bread crumbs. Add to bowl and mix well.

Combine eggs, cumin, coriander, salt, back pepper, cayenne pepper, lemon juice, and olive oil. Mix well. Add to bowl and mix well.

Stir in bread crumbs, 1/2 C at a time, until the mixture is no longer sticky and clumps together easily.

Add oil to skillet and preheat over medium high heat for about 5 minutes. Make small burger sized patties while pan is preheating. Fry falafel patties in oil for about 3 minutes (covered) on each side. Add more frying oil as needed.

Keep warm on a cookie sheet in the oven until all the batches are done.

Server in a pita bread with onion, tomato, and fresh jalapeno if desired. Sriracha is also good!

Source: http://allrecipes.com/Recipe/Boston-Baked-Beans/Detail.aspx

4 Bacon Strips, Sliced into Strips
1 Medium Onion, Chopped
1/2 C Ketchup
3 T Molasses
2 t Salt
1/4 t Black Pepper
1/4 t Dry Mustard
1 T Worcestershire Sauce
1/4 C Brown Sugar, Packed
2 Cans Navy Beans, Drained and Rinsed.

Saute bacon and onion until crisp. Drain and return to pan.

In a small bowl combine ketchup, molasses, salt, black pepper, dry mustard, worcestershire sauce. Mix well. Add to pan and mix well.

Add navy beans and mix well. Simmer until ready to eat.