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Jalapeno Popcorn

~ lindy

Jalapeno Popcorn

*12 cups Popped Popcorn, air popped

*1/4 cup Extra Light Olive Oil

*1 to 2 Whole Jalapeno, diced or sliced

*1/3 cup Butter

Sea Salt to Taste

In a sauce pan on medium heat, warm the olive oil and add a slice or piece of jalapeno if it sizzles it’s ready.  Add the remaining jalapenos to the oil and let bubble in the oil for 2-3 minutes or until they start to shirvel.  Turn off the heat and add the butter and stir until melted and pour evenly over popped corn.  Toss popcorn mixture and sprinkle with sea salt and enjoy!

Enjoy!

Lindy

Homemade Pork and Beans

~ lindy

 

Homemade Pork and Beans

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*1 pound package dried White Navy Beans, rinse beans and cover beans with 3 inches water above the beans in a stainless steel pot, soak overnight in the fridge. Rinse again and cook until beans are slightly tender.

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Sauté
*4 tablespoons Extra Light Olive Oil

*Bell Peppers, 2 mini yellow, 2 mini orange, 2 mini red, 1 large green, minced or diced small

*1 medium Yellow Onion, minced

*5 Cloves Garlic, minced or pressed or grated

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Sauté vegetables on medium heat until vegetables are slightly tender.

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Sauce

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*2-3 tablespoons Worcestershire Sauce

*1 can Tomato Paste

*1 cup Chicken Broth or Stock, more if needed for thinning

*1/4 cup Favorite Barbecue Sauce, Sweet Baby Rays etc…

*1/2 cup Brown Sugar

*1/2 cup Molasses

*2 tablespoons Red Wine Vinegar

*2 tablespoons Dijon Mustard

*12 slices pre-cooked Bacon, chopped

*Sea Salt and Fresh Ground Black Pepper, to taste

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Combine in a bowl the above sauce ingredients, stir until incorporated.

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Option 1: In a stock pot combine the cooked navy beans, sautéed vegetables and sauce and simmer on medium low heat for about 30-40 minutes until warmed through and flavors blend together. Serve and enjoy!

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Option 2: in a crock pot on low add the cooked navy beans, sautéed vegetables and sauce and warm and warm for 1-2 hours for flavors to blend.  Serve and enjoy!

Enjoy!

Lindy