Rainy Day Dinner ~ Bean Soup and Cilantro Corn Muffins

Bean Soup

1 lb pinto beans

1 lb smoked sausage

1 small onion, chopped
1 small bell pepper, chopped
1/2 cup celery, chopped
1/2 cup parsley, chopped
3 cloves of garlic
salt, pepper and creole seasoning to taste

In a large pot over medium heat, add sausage, onion, bell pepper, celery, parsley and garlic. Wash and rinse beans and add to the pot. Cover beans with water and bring to a rapid boil. Remove from heat, cover and let soak for 1 hour. After soaking, return beans to medium heat and bring to a low boil. Add more water as needed, stir often to keep from scorching and cook for 4 to 5 hours. Near the end of cooking, add salt, pepper and creole seasoning (I use Tony Chachere's) to taste.

Cilantro Corn Muffins

2 boxes Jiffy corn muffin mix
2 eggs
2/3 cup milk
1 small can of corn
1 small jalepeno pepper, chopped
1 cup cilantro, chopped fine
2 cups shredded cheddar cheese

Mix all ingredients and pour into greased muffin pan. Bake at 400 degrees about 12-15 minutes, until knife inserted in center comes out clean.

YUM!