Chili Beans

 
1 pound dry small red beans (these look a bit like kidney beans but are, well, smaller.  The ones I got at Kroger literally just say "small red beans" on the bag)
4 cups water
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 - 1 onion (depends on size; my onion was huge so I only used half)
1 bell pepper

Quick soak the beans in the water: Bring to a boil, boil for a few minutes, then remove from heat, cover, and let sit for about an hour.

Meanwhile, chop and lightly cook the onion and bell pepper.

Transfer the beans and liquid to the slow cooker, stir in seasonings and vegetables, and cook for 6 hours on low (you might want to test them sooner; my slow cooker is old).

Serve with cornbread or rice.

Cabbage Roll Casserole

Tastes like cabbage rolls but is easier.  It can be vegetarian or vegan if you trade out the meat.  You can also top it with cheese before baking even though cabbage rolls don't usually have cheese on them.

Preheat oven to 350 degrees.  Use a 9 x 13 baking dish or deep 2-quart casserole.

Vegetable layer:
1 head cabbage, chopped
1/2 onion, diced (you can saute the whole onion at once and then divide afterward)
Optional: Grated carrot, to taste
 Also optional: Replace some of the cabbage with sauerkraut, well-drained.

Protein layer:
1 pound ground meat
OR 2 cups vegetarian crumbles
OR 2 cups al dente lentils (I like lentils + slightly-mashed chickpeas)
OR combine however much of these things you have on hand.
1/2 onion
1 can or1 1/2 cups tomato puree
1 can or 1 1/2 cups diced tomato
1 1/2 cups or so cooked rice
Seasoning to taste: I used 2 teaspoons sweet paprika, some thyme and parsley, and salt and pepper.

Saute' onion.  Reserve half, then add the cabbage to the pan.  Add carrot if you're using it and cook until they just soften a little bit (it's OK if the edges brown a little but don't let it scorch).  Stir in sauerkraut and spread into the bottom of the baking dish.

Brown the meat lightly and drain thoroughly.  Add the reserved onion and seasoning and cook for a few minutes.  Add the rice, tomato puree, and tomatoes and simmer for 10 minutes, breaking up meat.

Spread protein layer over cabbage layer.  Cover with foil (or a lid, if the dish has one) and bake for 40 minutes.  Uncover and rest for 10 minutes before serving.

This is just not photogenic.  I used black rice here since I had some left over.

Texas Caviar

The story is that Texas caviar was invented in 1940 by Helen Corbitt, who was from New York and didn't even like black-eyed peas.  There are almost endless recipes for this, and you can add other vegetables as you see fit (a lot of people add kernel corn), but if you want to call it Texas caviar, the bean component has to be black-eyed peas; otherwise, it's just bean salad.  Texas used to be a leading grower of peas.

4 cups black-eyed peas (3 cans, rinsed and drained)
2 large or 4 Roma tomatoes, seeded and chopped
     OR 1 red bell pepper
4 ribs celery, quartered lengthwise and chopped
1 jalapeño, seeded and diced, or to taste
1 tablespoon olive oil
juice and zest of 2 limes
2 tablespoons dry cilantro, or equivalent fresh
1/4 onion, chopped.
Salt to taste

Mix everything and allow to marinate, stirring occasionally, for a few hours or overnight in the refrigerator.

Serve as a salad or with scoop-style corn chips.