Bean Enchiladas

Beans
2 c dried Pinto Beans
1 Onion, chopped
6 cloves Garlic, minced
1 slice Smoked Bacon
1 Beer
1 T fresh Oregano, chopped
1 T Paprika
1 T Cumin
1 Bay Leaf
1/4 t Cayenne Pepper
1 T Salt
8 oz Sour Cream

Cream Sauce
3/4 c Onion, chopped
1/4 c Carrots, chopped
1 Tbs Garlic, chopped
2 Tbs Water
2 Tbs Chicken Glaze/Bullion
1/4 c Flour
1.5 c Heavy Cream
4 oz Mushrooms, sliced


1.5 c Cheddar Cheese, grated
8 Tortillas

Soak the Beans overnight. Boil the beans with the Onion, Garlic, Bacon, Beer, Oregano, Paprika, Cumin, Bay leaf, and Pepper for 1.5h-2h. Add the salt and let sit for 15 minutes. Add Sour Cream to Beans.

Cook the Oil, Onion, Carrots and Garlic over medium-high heat until softened. Add water and Chicken Glaze; stir until combined. Add Flour and stir to combine. Add Heavy Cream and cook until heated. Put the Cream Mixture in the blender and blend until smooth. Add the Sour Cream and Sliced Mushrooms to the Cream Mixture. Cook the Cream Mixture until heated. Add the 1 cup of cream mixture to the beans.

For each tortilla, place some of the bean mixture on the tortilla, add cheese, and roll. Place tortillas in a baking pan (13x9x2). When all the tortillas are rolled, pour cream sauce on top of rolled tortillas. Bake @ 350 for 20 minutes (You're just melting the cheese)

Chili

We got these fancy hot dogs and didn't have any chili in the freezer. So I ended up making some chili for our fancy hot dogs.

1/2 cup dried kidney beans
1 beer
1 large onion, chopped
8 cloves garlic, minced
1 bell pepper, chopped
1/2 lb ground meat
2 T chili powder
2 T fresh oregano, chopped
1 T cumin
1/2 T red pepper
3-4 diced tomatoes
Salt

Soak the kidney beans in water for about 8-12 hours. Cook the kidney beans in the beer. (I use my pressure pot but, one can cook them in beer and water for 45-60 minutes and get about the same results.) Set aside the beans with their cooking liquid. In a different pot, cook the onions, garlic, bell pepper, ground meat, chili powder, oregano, cumin, and red pepper. When the meat is browned, add the tomatoes and cook for 30 minutes covered. Add the beans and their cooking liquid and boil until the chili becomes thick. (You're evaporating the excess water from the chili.)