Hi! We have a member on the Harvest Forum that is looking for a recipe to can that is similar to DelMonte's Santa Fe Corn which is described as a zesty dish including golden sweet corn, tomatoes and black beans mixed with green chili puree, spices & seasonings. Also, she wants one like the DelMonte's Rio Grande Veggies which has pinto beans, tomatoes, golden sweet corn & tangy green chilis in a rich sauce. Do you have any recipes like these? If so, could you please post them on the Harvest Forum? I think a couple of us would really like to have these yummy sounding recipes to can.

found it! Mexican Black Beans Adapted from Recipe #179877 : 35 min : 15 min prep By: lazyme Jul 31, 2006 Good side dish to a Mexican entree. SERVES 6 (change servings and units) Ingredients 1 tablespoon olive oil 4 garlic cloves, finely chopped 1 large jalapeno, seeded and chopped 1/2 teaspoon ground cumin 2 (15 ounce) cans black beans, rinsed and drained 1 (14 1/2 ounce) can chicken broth fresh lime juice fresh cilantro, chopped 1 cup monterey jack cheese Directions 1Heat oil in heavy large saucepan over medium-high heat. 2Add garlic, chili and cumin and sauté 30 seconds. 3Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. 4Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. 5I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.

A good bean soup is the perfect way to eat something hearty but healthy. Do you have a crockpot? Because bean soup is sooooo easy in the crockpot, and so yummy. It is almost a Sunday tradition at my house, some kind of beans which then makes the house smell pretty good. Just empty the beans from the bag, rinse and sort for any oddballs (rarely) then fill up the crock with water and beans and soak overnight. There are other ways of soaking the beans, and you don't absolutely have to soak them, but this is just a very, very easy way of doing it. Drain the next morning, add 6 cups water, whatever seasonings you like, and cook on high for a few hours. I use unsalted vegetable bouillon cubes, a bay leaf, and a cut up onion and a small amount of garlic. For black bean soup I stick a couple of cloves in some of the onion pieces, and add oregano and cumin. If you're a meat eater, I guess some kind of ham too. In my black bean soup I add celery, tomatoes and a small can of corn, because I like colorful soup. At the end, add 1 TBLSP of either red wine vinegar or lemon or lime juice. Salt to taste. I also top my black bean soup with red pepper sauteed in olive oil until soft and sprinkled with paprika. Tiny pinch of cayenne for some zing. Serve with a dollop of lowfat sour cream and a sprinkle of chopped cilantro if you like it, or parsley. I could type out the whole recipe if that sounds good to you. I avoided dried beans for years and years, but now that I have a crockpot I make them all the time. I make up pots of beans and then put them in pint jars and freeze for instant beans later. They thaw in the micro no problem.

I usually do it in two steps. Cooking it first in water in the crockpot and then shredding it and heating it up with a vinegar-based BBQ sauce. Crockpot Pulled Pork BBQ 10 lbs Pork (cut into 2" cubes) (or beef or chicken or mixed) 2 large vidalia onion (slices into 1" thick slices) 10 whole cloves 32 oz bottle of vinegar-based BBQ sauce Place onions, meat and cloves in large crockpot with enough water to cover. Cook on High for 2 hours, turn to low, and cook overnight. Remove meat chunks with slotted spoon, reserve 2 cups of liquid, and discard rest of liquid and the onions and the cloves. Pull apart and shred meat chunks with forks, and return it to the crockpot. Add the BBQ sauce and cook on low for another two hours minimum, adding some of the reserved liquid periodically if the meat starts to get too dry. Serve directly from crockpot with hamburger buns and another jar of BBQ sauce (or two) for people to use as a condiment.