Our family loves these mouthwatering recipes…especially served together.  Enjoy!

Salsa Picante – recipe by Mark and Lora Griffin

• 8-10 Medium Tomatoes – cut into quarters (if using Romas, use 14-15)
• 1/2 Onion (medium-large) – cut into quarters
• 5-6 Garlic cloves – slice in half
• 2-3 Medium Jalapenos – remove seeds
• Juice from 1/2 lime
• Salt to taste
• Approximately 2 handfuls of Cilantro – stems removed

Put 1/2 of tomatoes in blender and puree.  Strain excess moisture.  Add remaining ingredients into blender.  Pulse/blend until sauce reaches desired consistency.

Store in large container in refrigerator.  I recommend preparing the day before using for maximum flavor saturation.

Beans (Navy, Pinto, or Red) – adapted from recipe by Mark and Lora Griffin

1. Inspect and wash beans.
2. Soak beans in bowl overnight.
3. Drain beans and discard water.
4. Add beans, ham/ham hocks/salt pork (whichever you have on hand) to crock pot with enough water to fill the pot.  Turn on high until boiling then turn crock pot to low to simmer.
5. For pinto or red beans, add 1 large diced onion, 5-6 garlic cloves (finely chopped), 1/4 tsp. red cayenne pepper, and 1/2 tsp. cumin.  DO NOT ADD SALT until beans are done and meat is tender.
6. For navy beans, use ham, but nothing else except salt and pepper to taste.
7. This dish can be served with sliced jalapenos and mixed with salsa picante and sour cream, and/or can be served over rice or cornbread.