New Recipe: Monterey Beans and Cheese

We’ll talk about why beans are a cancer-fighter next week. This week I wanted you all to have a chance to taste how delicious beans can be. If you want a healthier version, you can omit the bacon and cheese; I keep them in because a little of each adds a lot of flavor. And I love cheese. This is easy and fast. If you want to play with the types of veggies you throw in, go for it! I’ve added zucchini,’s all good.

This recipe came from the More-With-Less Cookbook by Doris Longacre.

2014 Nov 037Ingredients:

2 slices of bacon

1 medium onion, chopped

1 pepper, any color, chopped

2 cups cooked beans – kidney, black, etc., rinsed and drained (Canned beans are cooked and work great.)

2 ripe tomatoes, diced OR 1 can chopped tomatoes OR 3/4 cup tomato sauce

1/4 cup beef bouillon (I don’t often have this on hand; I usually just sprinkle a packet of chicken bouillon. The tomatoes add enough water for my taste.)

1 tsp chili powder (I usually use 1/2 tsp)

1/2 tsp salt

dash pepper

1/2  cup shredded cheddar cheese


1. Fry the bacon, remove from pan, break into pieces.

2. Saute onion and pepper in the bacon fat until tender.

3. Add the rest of the ingredients, lower the heat a bit, then simmer and stir occasionally until it looks blended (about 5 minutes). Serve over rice.



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