Cowboy Beans — small batch with slow cooker option

Mom used to make Cowboy Beans for covered dish dinners and they were so good. She used a variety of canned beans that she simmered with chopped onions, ground beef, bacon and other flavorings. They are a meal-in-one or a side dish, according to your preference. Cookbooks and the internet offer a wealthy of recipes and variations for this meal-in-one or side dish. However, most recipes are created for crowds. I wanted an option that could I could serve for four to six, and not end up with a week’s worth of leftovers so I found this recipe that I adapted as my own. In the future, I’ll go back to using a variety of beans when making Cowboy Beans for a crowd, but this works for a small batch. 

Above: Cowboy Beans ready to serve.
Below: Cowboy Beans in the skillet. Ready to stir and add to the slow cooker;

Small Batch Cowboy Beans      6 servings

1 pound  lean ground beef 

1 or 2 slices of bacon, cut into pieces

28-ounce can Baked Beans, undrained

1 small onion chopped

1/2 of a yellow, orange or red pepper, chopped – optional

2 to 3 tablespoons ketchup

2 to 3 tablespoons brown sugar

1 tablespoon prepared mustard

1. Brown ground beef and bacon in a skillet. When almost browned, add chopped onion and peppers. Continue to cook under meat is browned and veggies are tender. 
2. Add remaining ingredients.  Stir well. 
3. Set to medium-high heat, cover and stir occasionally until warmed through which takes about 20 to 30 minutes  to meld flavors. OR, after combining, add ingredients to a sprayed/greased slow cooker. Cover and cook on low until warmed through about 3 hours.  Stir occasionally to prevent burning.

   

   Cowboy Beans served as a side dish for a casual supper. 

   
   
   
   
   
   

Tortilla Folds – Joining the tortilla folding trend

Tortilla folding is trending.  It’s the newest food fad and bloggers and cooks are getting creative with fillings for the latest in  hand-held sandwiches. I decided it was time to join their ranks. There are so many options. I started out with a taco-inspired fold and then tried a few other flavors. Plus I’ve added a few others I've tried + ideas for future reference. 

They're FAST & FUN!

Taco Tortilla Fold  Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored sausage or ground beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans 

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

   
2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarter—we discovered it stays in place best if you place it on a thin layer or bean paste, shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
   
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

   
4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / shredded deli-style roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

 

Recipes without photos . . .

Taco Tortilla Fold

Note: Ingredient amounts are variable; some recipes suggest about 1/4 cup of meat/protein and cheese and 2 tablespoons to 1/4 cup fillers but I just used what looked like the “right” amount – not enough to overfill but enough for a nicely filled sandwich.

 

1 tortilla burrito sized or larger (or use a smaller size for an individual serving)

Refried beans

Cooked taco-flavored ground pork or beef (click here for homemade taco flavoring)

Refried beans

Shredded cheese

Thinly sliced peppers and onions, sautéed peppers until onions are transparent

Refried beans (about a teaspoon)

Butter (1 tsp to 1 Tbsp)

1. Cut the tortilla in a straight line to the center of the tortilla. 

2. Using the cut as a guide, arrange each ingredient—refried beans in first quarter / taco meat in 2^nd quarterwe discovered it stays in place best if you place it on a thin layer or bean paste shredded cheese in 3^rd quarter, peppers & onions in 4^th quarter. I tried to arrange them so the spreadable items would be folded over things that would easily move (i.e. cheese, onions & peppers).
3. Starting at one of the quarters that borders the cut tortilla, fold the tortilla up.

4. Fold the tortilla across the top. 
5. Fold the tortilla down to finish the tortilla fold. 

6. Heat a griddle or skillet over medium low heat. Melt the butter into the pan.

7. Place the tortilla fold into the heated pan. Fry for about 1 to 2 minutes (exact time will depend on how hot your pan is) and then flip the tortilla and repeat on the remaining side. 
8. Cut burrito sized tortilla folds in half and serve. 


OTHER IDEAS

Lunchtime/Supper Tortilla Folds

Crunchwrap Supreme Tortilla Fold: sour cream / shredded lettuce & diced tomatoes / queso, cooked taco meat & tortilla chips / shredded cheese

 

BLT Tortilla Fold: More than Mayo Sauce or Come Back Sauce / shredded lettuce / crisp bacon halves / shredded lettuce / diced tomatoes

 

Pepperoni Pizza Tortilla Fold: pizza sauce / shredded mozzarella cheese / pepperoni / sliced black olives &/or sliced mushrooms

 

French Dip Tortilla Fold: softened cream cheese / deli-style shredded roast beef / Swiss cheese—a thin slice or shredded / caramelized onions 

 

Turkey Pesto Tortilla Fold: pesto, fresh spinach leaves & a few slices of raw red onion, deli turkey and a thin slice of Swiss cheese 

 

Creamy Florentine Chicken Tortilla Fold: softened cream cheese sprinkled with garlic powder / shredded & seasoned cooked chicken breast / spinach leaves / grated Parmesan cheese

 

Breakfast Tortilla Folds

Scrambled Egg Ole’ Tortilla Fold: refried beans / scrambled eggs with green chilies / grated Cheddar, Pepper-Jack or Mexican cheese / salsa or sautéed peppers & onions

 

Eggs & Bacon Tortilla Fold: mashed or sliced avocado, or guacamole, crisp bacon halves / scrambled eggs / grated cheese

Dessert Tortilla Folds 

Nutella Delight Tortilla Fold: Nutella / sliced strawberries / more Nutella with chopped hazelnuts if available / cinnamon & sugar

Apple Pie Tortilla Fold: caramel sauce / thinly sliced apples sautéed in butter with a sprinkling of brown sugar / chopped pecans or walnuts / cinnamon & sugar

Cinco de Mayo Mexican Tortilla Stack

This is a rough interpretation of a dish I made tonight for Cinco de Mayo. It has the flavors of an enchilada in stackable form . . . think Mexican lasagna.
Since I made it for just two, I used small tortillas. I did just three layers of tortilla and two of filling but it could be stacked higher.
Ingredients could vary -- I used green enchilada sauce but red would work. I used ground pork seasoned cooked with onions and seasoned with chili powder and cumin but ground beef or turkey combined with taco seasoning would work, or leave out the meat and go with just beans . . . any kind including refried. Use Mexican cheeses or blends or just stick with Cheddar. I added some green chilis as I had a can open, leftover from another recipe. The ideas are endless!
A springform pan is not essential, a round cake pan works if you want to stick to a round shape.

Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, cilantro, salsa, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
   
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
   
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
   
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
   
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top.( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.
   

Recipe without photos . . .
Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, salsa, cilantro, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top. ( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.

Bean Stew over Creamy Polenta

A savory bean stew (with lots of greens stirred in at the end) severed over creamy polenta. Healthy. Hearty. 

Bean Stew over Creamy Polenta   4 to 6+ servings
1/2 lb. (about 1 1/8 cups) dried red beans, rinsed and soaked overnight  (other types of beans could be substituted)
5 cups water
1 large bay leaf
About 10 thyme sprigs, tied together
1 onion, chopped
1 large carrot, diced
3 garlic cloves, minced
2 to 3 handfuls kale, stripped from stem & chopped
Salt to taste
1/2 teaspoon red pepper flakes or more to taste
1 tablespoon tomato paste
1 small Russet potato, peeled & grated (this will thicken broth to a stew-like consistency)
Creamy Polenta 
Grated Parmesan for serving
Chopped green (spring) onions for serving

1. To cook dried beans: Rinse beans and place in a large, heavy pot. Add water to cover by 1 to 1 1/2". Over medium-heat, bring to a gentle boil and skim away any foam that form.  Cover, reduce heat to low and simmer 1 to 2 hours or until beans are tender.
2. To the cooked beans, add  veggies (onion, carrot, garlic), chopped kale, salt, red pepper flakes and tomato paste. Cover and simmer gently for about 30 minutes or until kale is cooked and veggies are tender.
   
   
   
   
   
   
   
3. Add grated potato and cook stew until potato is tender and has thickened broth to a stew-like consistency. Taste and adjust seasoning as stew is simmering.
   
   
   
   
4. To serve: Spoon bean stew over creamy polenta and top with Parmesan and green onions.
   

Recipe without photos . . .

Bean Stew over Creamy Polenta   4 to 6+ servings
1/2 lb. (about 1 1/8 cups) dried red beans, rinsed and soaked overnight  (other types of beans could be substituted)
5 cups water
1 large bay leaf
About 10 thyme sprigs, tied together
1 tablespoon extra virgin olive oil
1 onion, chopped
1 large carrot, diced
3 garlic cloves, minced
2 to 3 handfuls kale, stripped from stem & chopped
Salt to taste
1/2 teaspoon red pepper flakes or more to taste
1 tablespoon tomato paste
1 small Russet potato, peeled & grated (this will thicken broth to a stew-like consistency)
Creamy Polenta 
Grated Parmesan for serving
Chopped green (spring) onions for serving

1. To cook dried beans: Rinse beans and place in a large, heavy pot. Add water to cover by 1 to 1 1/2". Over medium-heat, bring to a gentle boil and skim away any foam that form.  Cover, reduce heat to low and simmer 1 to 2 hours or until beans are tender.
2. To the cooked beans, add cooked veggies (onion, carrot, garlic), chopped kale, salt, red pepper flakes and tomato paste. Cover and simmer gently for about 30 minutes or until kale is cooked and veggies are tender.
3. Add grated potato and cook stew until potato is tender and has thickened broth to a stew-like consistency. Taste and adjust seasoning as stew is simmering.
4. To serve: Spoon bean stew over creamy polenta and top with Parmesan and green onions.

Beef & Bean Bake for tailgating

Getting ready for the first K-State football tailgate of the season, I decided to do a variation of Jane's Baked Bean recipe, adding ground beef. As I was tasting and evaluating, I decided to include a grated potato to both thicken and add another layer of flavor. 

Beef & Bean Bake        Makes one 12 x 10" casserole
3 slices bacon, cut into pieces
1 large onion, chopped
1 lb. lean ground beef
1 (28 oz.) can baked beans
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz. can red beans, drained
1 (24 oz.) jar salsa or picante sauce
Worcestershire sauce to taste
Salt & pepper if needed
1 peeled and grated Russet potato

1. Fry bacon in a large Dutch oven or saucepan.
2. Add onions and sauté.
   
3. Add ground beef and break into small pieces. Cook until nicely browned.
   
4. Add beans and salsa. Add Worcestershire sauce and salt and pepper to taste.
   
5. Add grated potato and stir to combine mixture.
   
6. Simmer, with lid partially covering, for at least 30 minute or until mixture thickens and flavors meld. Or, transfer to a 10 x 12"baking dish for tailgating and bake for 30 minutes.  Can be made ahead and then reheated in the oven right before transporting.
   
7. For tailgating, I  inserted the casserole into an insulated carrier.
   

Recipe without photos . . .
Beef & Bean Bake        Makes one 12 x 10" casserole

3 slices bacon, cut into pieces
1 large onion, chopped
1 lb. lean ground beef
1 (28 oz.) can baked beans
1 (15.5 oz.) can butter beans, drained
1 (15.5 oz. can red beans, drained
1 (24 oz.) jar salsa or picante sauce
Worcestershire sauce to taste
Salt & pepper if needed
1 peeled and grated Russet potato

1. Fry bacon in a large Dutch oven or saucepan.
2. Add onions and sauté.
3. Add ground beef and break into small pieces. Cook until nicely browned.
4. Add beans and salsa. Add Worcestershire sauce and salt and pepper to taste.
5. Add grated potato and stir to combine mixture.
6. Simmer, with lid partially covering, for at least 30 minute or until mixture thickens and flavors meld. Or, transfer to a 10 x 12"baking dish for tailgating and bake for 30 minutes.  Can be made ahead and then reheated in the oven right before transporting
7. For tailgating, I  inserted the casserole into an insulated carrier. 

Very little cooking involved . . . Simple Supper Salad Platter

After a Mother's Day feast, we were ready for something light for supper tonight. So, it's just a matter of assembling things from the fridge, with very little cooking involved. 
     The idea is simple — use what you have on hand, so feel free to vary ingredients and create your own simple supper platter!

Simple Supper Salad Platter
Hard-cooked eggs, peeled and diced
Cooked chicken, diced or shredded
Cooked beans, drained & seasoned  (our red beans came right out of the can; I seasoned them lightly with a chili, cumin & garlic blend)
Carrots, chopped, sliced or grated
Celery, chopped
Broccoli, chopped
Chunks of cheese
-----
Fresh herbs, chopped — such as thyme and parsley
Chinese cabbage, shredded

To assemble:

• Arrange various items (chicken through cheese) on a platter as desired. Sprinkle chopped herbs on top.
• To serve: Add shredded cabbage to dinner plates and let each person add their choice of ingredients from the salad platter.
• Offer dressings such as  Mom's Celery Seed Dressing or Asian Dressing, or dressing of your choice.
• Slices of toasted Almost No-Knead Walnut and Rosemary Bread add a grain component to the meal.
• For dessert: Berry-Delicious Fruit Salad.

Not your ordinary Baked Beans!

Baked Beans are part of our casual supper menu following my mom’s 90^th birthday party; they go into the slow cooker in the morning and will be ready by suppertime.

The recipe comes from a friend who always uses several different kinds of canned beans in this side dish, and picante or salsa instead of the usual ketchup. The recipe she shared with me states, “You can make whatever quantity you want with this and can also double any of the beans to feed more people.”

     When catering, I adapted this recipe using industrial sized cans of beans + I always sautéed onions and added bacon to the mix. I sometimes even added other varieties of beans. (Note: If using black beans—in addition to draining, I also rinse them.) They were always a hit and just a little different from the usual fare.

     Here’s the basic recipe with my additions of bacon and onions . . .

Jane’s Baked Beans

3 to 4 slices of bacon

1 large onion, diced

1 large (28 oz.) can baked beans

1 (15 oz.) can of butter beans, drained

1 (15.5 oz.) can red kidney beans, drained

3 to 4 tablespoons brown sugar (add some, taste & adjust, adding even more if you prefer)

Worcestershire sauce to taste.

Most of a 24 oz. jar of picante sauce, or salsa 

1. Fry the bacon and crumble. Remove bacon from the skillet, leaving the rendered fat.
2. Add onions to the bacon fat and sauté.
3. Mix bacon and sautéed onions with remaining ingredients in a large Dutch oven or slow cooker.
   
4. If using a Dutch oven—cover beans and bake for at least 45 minutes to 1 hour. If using a slow cooker—cook beans for low for 8 to 12 hours or until thick.

Links to the salads, etc. that were serving at the casual birthday supper can be found on our Celery Seed Dressing link.

Cupcakes for her party include:
Pineapple Upside-down Cupcakes, freezes well. The rest I'll make the day before her birthday  . . . 
   *Good Ole' Vanilla Cupcakes with Strawberry Swirl Frosting (to be posted later)
   *Mom's Chocolate Cupcakes with French Silk Frosting
   *Luscious Lemon Cupcakes with Tangy Lemon Frosting 

Kale, Potato & Bean Pot . . .with ham hocks and garden herbs

     Kale is again growing in our garden so I continue to experiment with ways to include it in our daily meals. This time I cooked it with a ham hock, garden herbs and then added a couple of diced potatoes and a can of northern beans. 
     The aroma was enticing and Barry and I both deemed it a yummy peasant-style main dish.

Kale, Potato & Bean Pot w/ Ham Hocks
3 to 4 large handfuls of kale -- washed, stemmed & chopped  
1 small ham hock
1 onion, minced
3 to 4 tablespoons each -- chopped (fresh) parsley, thyme and oregano
Water to cover
Kosher salt and coarse pepper to taste (it is easy to over salt kale, so go easy with this seasoning)
2 potatoes, peeled and diced
1 (15 oz.) can northern beans

1. Add kale, ham hock, onions and herbs to a cooking pot. Add water to cover and season with salt and pepper.
   
2. Bring to a boil and then reduce heat to simmer; cover and simmer for about 1 1/2 to 2 hours or until ham is falling off the bone and the kale is soft and wilted.
3. Add potatoes and beans; cover and cook another 10 to 15 minutes or until potatoes are almost soft. It will still be soup-like at this stage.
4. Remove lid and continue to simmer for about 10 to 15 minutes to absorb excess liquid. Taste and adjust seasonings at this point.
   

Recipe without photos . . .
Kale, Potato & Bean Pot w/ Ham Hocks
3 to 4 large handfuls of kale -- washed, stemmed & chopped  
1 small ham hock
1 onion, minced
3 to 4 tablespoons each -- chopped (fresh) parsley, thyme and oregano
Water to cover
Kosher salt and coarse pepper to taste (it is easy to over salt kale, so go easy with this seasoning)
2 potatoes, peeled and diced
1 (15 oz.) can northern beans

1. Add kale, ham hock, onions and herbs to a cooking pot. Add water to cover and season with salt and pepper.
2. Bring to a boil and then reduce heat to simmer; cover and simmer for about 1 1/2 to 2 hours or until ham is falling off the bone and the kale is soft and wilted.
3. Add potatoes and beans; cover and cook another 10 to 15 minutes or until potatoes are almost soft. It will still be soup-like at this stage.
4. Remove lid and continue to simmer for about 10 to 15 minutes to absorb excess liquid. Taste and adjust seasonings at this point.

Barry’s “Mmm Mmm Good!” Bean & Bacon Soup

Barry's Bean & Bacon Soup served in
his handmade pottery bowl that is setting
on one of his pottery plates.

     I still remember when my mom brought home a can of Campbells® Bean and Bacon soup. Of course I grew up during the Mmm Mmm Good!” era, a time when Campbells soup was the sole sponsor of my favorite TV show – Lassie.

     As I remember, the soup was just okay. But, Barry’s homemade version is really “Mmm Mmm Good!”. . . and, it was even better the second day.

Barry’s “Mmm Mmm Good!” Bean & Bacon Soup

7 or 8 slices of chopped bacon + about 1 cup+ of ham pieces (he used ham trimming and the combination of both bacon and ham equaled about 1½ cups total)

3 tablespoons canola oil

1 small onion, roughly chopped

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

Scant 1/3 cup all-purpose flour

2 (16 oz. cans) great northern or navy beans – do not drain (he used one of each)

3½ cups water

1 teaspoon beef concentrate (Barry uses McCormick® brand)

1 teaspoon chicken concentrate (McCormick® brand)

Chopped chives for garnish – fresh or dried

.

1.     In a heavy stock pot, cook ham and bacon trimmings for a few minutes, allowing time for bacon to partially brown Add the oil and onions; season with salt and pepper and cook for about 5 minutes.

2.     Sprinkle flour into the mixture and stir to mix as meat and onion continue to cook.

3.     Add water mixed with the beef and chicken concentrates.

4.     Add 2 cans of beans with liquid. Stir mixture and simmer for 15 to 20 minutes.

5.     When ready to serve, garnish with chopped chives.

Recipe without photos . . .

Barry’s “Mmm Mmm Good!” Bean & Bacon Soup

7 or 8 slices of chopped bacon + about 1 cup+ of ham pieces (he used ham trimming and the combination of both bacon and ham equaled about 1½ cups total)

3 tablespoons canola oil

1 small onion, roughly chopped

1 teaspoon Kosher salt

1 teaspoon cracked black pepper

Scant 1/3 cup all-purpose flour

2 (16 oz. cans) great northern or navy beans – do not drain (he used one of each)

3½ cups water

1 teaspoon beef concentrate (Barry uses McCormick® brand)

1 teaspoon chicken concentrate (McCormick® brand)

Chopped chives for garnish – fresh or dried

.

1.     In a heavy stock pot, cook ham and bacon trimmings for a few minutes, allowing time for bacon to partially brown Add the oil and onions; season with salt and pepper and cook for about 5 minutes.

2.     Sprinkle flour into the mixture and stir to mix as meat and onion continue to cook.

3.     Add water mixed with the beef and chicken concentrates.

4.     Add 2 cans of beans with liquid. Stir mixture and simmer for 15 to 20 minutes.

5.     When ready to serve, garnish with chopped chives.