Pinto Beans (with rice)

(You can make the beans and serve alone or cook some rice and mix the beans and rice for a really good meal.)

1 pkg. pinto beans
1 small can sliced jalapenos
1/2 small diced onion
chili powder (I usually add 3-4 tablespoons)
salt to taste
water
diced ham or smoked sausage (optional)

Place beans in a sauce pot on the stove. Fill pot with water, then add the jalapenos, onion, chili powder, salt. Bring to a boil. Reduce heat and slow boil/simmer until done. Stir often and add more water as needed. (Add ham or sausage about 1 hour before beans are done.)

Rice:
2 cups instant rice
water
chopped onion, bell pepper & tomatoes
ketchup
butter or bacon grease
Louisiana hot sauce

In a large non-stick skillet, add 3-4 tablespoons of butter or bacon grease and 3-4 tablespoons of ketchup, then add the chopped vegetables and cook just until tender, then add your rice and enough water to coat the rice. Mix well and cover and let simmer until rice is tender. (You will need to add more water as the rice cooks.) Serve in a bowl with beans, and add a dash or two of Louisiana hot sauce. Yum!!!

Crock Pot Corn on the Cob

1 pkg. McCormick's Mesquite marinade
(follow directions on pkg.)
12 mini frozen corn on the cob
butter

Place frozen corn in the crock pot, add butter to each piece of corn.
Pour marinade mixture over the corn and cover and cook on high for 3-4 hours.

Corn will be a little spicy.