Siesta Roast N Beans Recipes

NACHOS N' BEANS

Steps:

• Take a 1.5qt pyrex bowl and fill the bottom with a layer of corn chips.
• Take about half the cheddar cheese slice it into slices about 2mm thick, and place the slices onto the chips.
• Take the can of beans, and pour the sauce and beans into the bowl.
• Finally make another layer of nachos using more chips and the rest of the cheese on top of the beans. The layer should cover all the beans.
• Place the bowl into the microwave (no cover is needed, since the upper layer of nachos keeps the microwave from becoming dirty), and microwave on High for 5-8 minutes depending on the microwave power. The top layer cooks faster than the bottom layer, so you'll need to experiment to figure out how long it takes the cheese to melt on the bottom.

PASTA N' BEANS

Steps:

• Boil the pasta shells according to package directions.
• Add salt to the pasta water.
• Heat olive oil in a pot and add minced garlic.
• Add cannelloni beans AND the liquid from the cans. I like to mash one of the cans of beans up just a bit, to help thicken the sauce.
• Add tomato sauce.
• Mix well and simmer until pasta is done boiling.
• The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy!
• Note: this is great with garlic bread!

SIESTA ROAST N' BEANS

Steps:

• Place roast in a large pan. Place pinto beans, green chiles, tomatoes, onion, and tomato sauce on top of roast. Cover entire contents with water. Place in 250° oven covered with lid. Cook at least 12 hours. (May cook longer). Season with salt and pepper. Serve with salad, cornbread, and a dessert for a complete meal.

HAM N' BEANS

Steps:

• In a large skillet, fried the bacon until crisp then remove from the skillet and crumble.
• Add the onion and ham and saute until browned.
• From there, add the beans, bacon, ham/onion mixture, broth, garlic powder, onion powder, pepper, and parsley to your crock pot.
• Turn to low high and let cook for atleast 8 hours then add the salt.