Beans, beans, the magical fruit....

Sort- dry beans (pick through and discard broken, moldy, shriveled beans and any dirt clods)
Rinse- beans in strainer and then place in large glass or plastic bowl
Add- water to cover (if beans are 2 inches high, cover with at least 4 inches water)
Soak- overnight in the refrigerator.
Pour- beans and soaking water in cooking pan or crock pot.
Saute- Two pieces of bacon.
Add- bacon to beans.
Add- 3 carrots broken in half
         1 onion with 4 cloves pushed into the side
         1 or 1/2 jalapeno pepper ADD THIS!!! ITS NOT HOT!! IT TOTALLY MAKES THE BEANS!
Add- salt, about 1 tablespoon.
Cook-in pressure cooker for 30 minutes and then simmer with lid off for 1 hour or so till soupy.
          crockpot for 5-8 hours on low.

Add- more salt when done pressuring or after 5 hours in crockpot. stir ocasionally to help work up broth.
Add- Paprika (some), mexican oregano (just a bit) and red pepper flakes (just a bit).


*towards end of cooking beans, prop lid open so water can evaporate and bean broth thicken.


        

Cilantro-Jalapeno Mayonnaise (serve with Fish Tacos!)

1/2C Cilantro, lightly packed fresh
1 Jalapeno pepper, rinsed, stemmed, seeded
1 3/4C Mayonnaise
2T Water
2T White Vinegar
1 Garlic clove, peeled
1/4t pepper


*i did not use a whole jalapeno, probably like 1/4.
*Frickin' amazing!!!!!!

Pico de Gallo (serve with Fish Tacos!)

2C Tomatoes, diced and drained
1/2C Onion, diced
2T Jalapeno, finely diced
1/4C Cilantro, minced
2T Lime juice
1/2t Garlic Powder
Salt to taste

*i use fresh garlic
*i add a lot more lime

Fish Tacos

6T ground, dried California or New Mexico Anaheim chile
3T Oil
1/2t Salt and Pepper
1/2t Garlic Powder (i just used fresh)
1/2t Cayenne Pepper (i just put 1 dash, this much would melt your mouth off!)
1/2t ground Cumin
2 Garlic cloves, pressed
1 Bay Leaf
1 pound fish, (Rock, Mahi Mahi, Halibut, Orange Roughy, Salmon, ect)

Rinse and pat dry fish. Mix all seasoning in flat pan and coat fish in spices. Cover and refrigerate over night or for at least 1 hour. Broil or grill. slice in 1/2 inch pieces and salt to taste.


*i add lots more salt right before grilling
*get whole chilis and crack them open, remove seeds and stem them grind well in blender.
*i usually double or 4 times times this recipe.

Salsa Sorta

"The best dip ever!
1 can black beans
1 can black eyed peas
1 can yellow corn
1 can white corn
Drain each can and pour contents into a large bowl.

Chop:
6-7 green onions
1 bunch cilantro
3 avocados
2 tomatoes
Prepare 1 package of 'Good Seasons' Italian dressing.

Combine all ingredients in your large bowl and let sit in the refrigerator for at least 1 hour before eating."