Reorganized files: moved recipes into beans/ and chicken/ directories

food_related/beans/Black Bean Soup.md

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+# Slow Cooker Black Bean Soup
+
+## Ingredients:
+
+- **Beans**:
+  - 2 cups dried black beans, soaked overnight and drained
+- **Veggies**:
+  - 1 large onion, chopped
+  - 1 bell pepper (red or green), chopped
+  - 3 garlic cloves, minced
+  - 2 carrots, chopped
+  - 2 celery stalks, chopped
+- **Liquid**:
+  - 6 cups chicken or vegetable broth
+  - 1 can (14 oz) diced tomatoes (optional)
+- **Seasonings/Spices**:
+  - 1 tsp ground cumin
+  - 1 tsp smoked paprika (or regular paprika)
+  - 1 bay leaf
+  - ½ tsp cayenne pepper (adjust to taste)
+  - ½ tsp dried oregano (optional)
+  - Salt and freshly ground black pepper to taste
+- **Finish**:
+  - Juice of 1 lime
+  - Fresh cilantro, chopped for garnish
+- **For Creaminess (Optional)**:
+  - 1 cup sour cream or plain yogurt (or coconut milk for a dairy-free option)
+
+## Instructions:
+
+1. **Beans Prep**: After soaking the black beans overnight, drain and rinse them to remove any impurities.
+2. **Layering in Slow Cooker**: Add onions, bell pepper, garlic, carrots, and celery to the slow cooker. If using, add the diced tomatoes.
+3. Place the black beans over the veggies.
+4. Sprinkle with cumin, smoked paprika, bay leaf, cayenne pepper, dried oregano (if using), salt, and black pepper.
+5. Pour in the broth, ensuring the beans are well submerged.
+6. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beans are tender.
+7. Once cooked, remove the bay leaf. For a creamier texture, use an immersion blender to partially blend the soup, leaving some beans whole for texture.
+8. Stir in the lime juice and adjust seasonings if needed.
+9. Serve hot, garnished with fresh cilantro. If desired, swirl in some sour cream, plain yogurt, or coconut milk for added creaminess.
+
+## Tips:
+
+- **Toppings**: Offer toppings like shredded cheese, chopped green onions, diced tomatoes, crumbled queso fresco, diced red onions, or avocado slices for added flavor and texture.
+- **Accompaniment**: This soup pairs wonderfully with crusty bread, tortilla chips, a side of rice, or a fresh green salad.
+- **Storage**: It stores well in the refrigerator for up to 4 days and can be easily reheated on the stovetop or microwave.
+- **Heat Levels**: Adjust cayenne pepper to suit your spice preference. For an extra kick, consider adding a chopped jalapeño or chipotle pepper to the mix.
+
+**Dive into this comforting and rich Slow Cooker Black Bean Soup, a delightful blend of flavors and textures!**

food_related/beans/Charro Beans.md

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+# Slow Cooker Cowboy Beans (Charro Beans)
+
+## Ingredients:
+
+- 1 lb pinto beans, rinsed and soaked overnight
+- 6-8 cups vegetable broth (or a combination of broth and water)
+- 1/2 lb bacon, chopped
+- 1 white onion, finely chopped
+- 4 cloves garlic, minced
+- 2 jalapeños or serrano chilies, seeds removed and chopped
+- 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, chopped
+- 2 teaspoons ground cumin
+- 1 teaspoon dried oregano (preferably Mexican oregano)
+- Salt and pepper to taste
+- 1/4 cup fresh cilantro, chopped (optional)
+
+## Instructions:
+
+1. **Beans Prep**: After soaking the beans overnight, drain and rinse them.
+
+2. **Layering in Slow Cooker**: Place the soaked beans at the bottom. Add the bacon, onion, garlic, chilies, tomatoes, cumin, and oregano on top.
+
+3. **Liquids**: Pour the vegetable broth ensuring beans are covered by about an inch. If needed, you can add more water or broth.
+
+4. **Cooking**: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, checking occasionally. If the liquid gets absorbed too quickly, add more as needed.
+
+5. **Seasoning**: Once beans are tender, season with salt and pepper to taste. Stir in the cilantro for added freshness just before serving.
+
+## Serving Suggestions:
+
+Serve your Cowboy Beans with warm tortillas, Mexican rice, or even as a filling for tacos and burritos.
+
+## Note:
+
+For those who prefer a creamier texture, take out a cup of the beans once they're tender, mash them, and then stir them back into the slow cooker.

food_related/beans/Pinto Beans.md

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+**Classic Slow-Cooked Pinto Beans**
+
+#### Ingredients:
+
+- 1 lb pinto beans, rinsed and soaked overnight
+- 6-8 cups water (for cooking)
+- 1 white onion, chopped
+- 4 cloves garlic, minced
+- 2 bay leaves
+- 1 ham hock or 2-3 strips of bacon, chopped
+- Salt and pepper to taste
+- 1/4 cup fresh cilantro, chopped (optional)
+
+#### Instructions:
+
+1. **Preparation**: Drain and rinse the soaked beans.
+2. In a large pot, add beans, onion, garlic, bay leaves, and ham hock (or bacon).
+3. Cover the beans with **water** by about an inch.
+4. Bring to a boil, reduce to a simmer, cover, and cook for 2-3 hours, or until beans are tender. Check occasionally and add more water if needed.
+5. Season with **salt** and **pepper**. Add cilantro if desired just before serving.
+
+#### Variations:
+
+1. **Beer-infused Beans**: Add a 12 oz bottle of dark beer to the cooking beans for a richer flavor.
+2. **Vegetarian**: Omit the ham hock/bacon and add smoked paprika for a smoky flavor.
+3. **Spicy Beans**: Add 1-2 chopped jalapeños or serrano chilies during the cooking process.
+4. **Tomato Beans**: Add a 14 oz can of diced tomatoes or 3 chopped fresh tomatoes for added depth.
+5. **Creamy Texture**: Mash some of the beans towards the end of the cooking process and stir them in for a creamier texture.

food_related/beans/Sopa de Frijol.md

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+**Pinto Bean Soup (Sopa de Frijol)**
+
+#### Ingredients:
+
+- 1 lb pinto beans, rinsed and soaked overnight
+- 1 white onion, chopped
+- 4 cloves garlic, minced
+- 2 bay leaves
+- 1 ham hock or bacon strips, chopped (optional)
+- Salt and pepper to taste
+- 6-8 cups water or chicken broth
+- 2 tomatoes, chopped
+- 1 teaspoon ground cumin
+- 1/4 cup fresh cilantro, chopped (optional)
+
+#### Instructions:
+
+1. **Preparation**: Drain and rinse the soaked beans.
+2. In a large pot, if using, cook **bacon** until crisp or add **ham hock**.
+3. Add **onion**, and sauté until translucent.
+4. Add **garlic**, **tomatoes**, and **cumin**.
+5. Incorporate the **beans** and **water** or **broth**.
+6. Add **bay leaves**.
+7. Bring to a boil, reduce heat, and simmer for 2-3 hours, or until beans are tender.
+8. Once done, you can blend the soup for a smoother consistency or leave it chunky.
+9. Season with **salt** and **pepper**. Add **cilantro** just before serving if desired.
+
+#### Variations:
+
+1. **Creamy Soup**: After the beans are tender, blend the soup with an immersion blender or in batches in a standard blender. Return to the pot and heat through.
+2. **Spicy Soup**: Add 1-2 chopped jalapeños or serrano chilies during cooking.
+3. **Vegetable Bean Soup**: Add chopped bell peppers, zucchini, and carrots for a hearty vegetable soup.
+4. **Smokey Soup**: Add a touch of smoked paprika or a chipotle chili for a smoky flavor.
+5. **Toppings**: Serve the soup with avocado slices, tortilla strips, and a dollop of sour cream on top.

food_related/beans/black_beans.md

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+# Authentic slow-cooker Cuban black beans
+
+## Intro - please provide
+
+### Ingredients:
+- **1 pound dried black beans**, soaked overnight and drained
+- **1 large onion**, finely chopped
+- **1 green bell pepper**, finely chopped
+- **3-4 cloves garlic**, minced
+- **2 tablespoons olive oil** (for sautéing the vegetables)
+- **2 teaspoons Sazón Goya** or to taste
+- **1 bay leaf**
+- **1 teaspoon ground cumin**
+- **1 teaspoon dried oregano**
+- **Salt and black pepper** to taste
+- **4 cups water** or as needed (adjust depending on the desired thickness)
+- **Fresh cilantro**, chopped (for garnish)
+- **2 tablespoons white vinegar** or apple cider vinegar (optional, for balance)
+- **1 tablespoon sugar** (optional, for balance)
+
+### Instructions:
+
+#### Preparing and Soaking the Beans:
+1. **Soak the Beans**:
+   - Place the black beans in a large bowl and cover with about 2-3 inches of cold water. Let them soak overnight, or at least 8 hours, to soften and reduce cooking time.
+   - If the room temperature is warm, place the soaking beans in the refrigerator to prevent fermentation.
+   - After soaking, drain and rinse the beans thoroughly under cold running water to remove any impurities and to reduce gas-causing compounds.
+
+#### Prepare the Sofrito:
+2. **Sauté Vegetables**:
+   - In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté until they are soft and translucent, about 5-7 minutes.
+   - Add the minced garlic and sauté for another 1-2 minutes until fragrant.
+
+#### Assemble in Slow Cooker:
+3. **Combine Ingredients**:
+   - Transfer the sautéed vegetables to the slow cooker. Add the drained black beans, Sazón Goya, bay leaf, cumin, oregano, and water.
+   - Stir to combine all the ingredients evenly.
+
+4. **Cook**:
+   - Cover and set the slow cooker to low. Cook for 8-10 hours, or until the beans are tender and the flavors are well melded. If during cooking the beans seem too dry, add a little more water.
+
+#### Finish and Serve:
+5. **Final Seasoning**:
+   - Stir in the vinegar, add salt and pepper to taste, and sugar if using. Adjust these final seasonings based on your preference.
+   - Remove the bay leaf.
+
+6. **Garnish**:
+   - Garnish with freshly chopped cilantro just before serving.
+
+7. **Serving Suggestions**:
+   - Serve the black beans over white rice for a traditional pairing, or use them as a base for tacos, as a filling for burritos, or as a side dish with a main course.
+
+### Tips:
+- **Timing Flexibility**: The beauty of using a slow cooker is that it’s very forgiving. If you need to extend the cooking time slightly due to schedule constraints, the beans will generally continue to improve in flavor.
+- **Overnight Option**: You could start the slow cooker before going to bed and have the beans ready for a reheat at lunch.
+
+---
+
+### Ingredients:
+- **1 pound dried black beans**, soaked overnight and drained
+- **1 large onion**, finely chopped
+- **1 green bell pepper**, finely chopped
+- **3-4 cloves garlic**, minced
+- **2 tablespoons olive oil** (for sautéing the vegetables)
+- **2 teaspoons Sazón Goya** or to taste
+- **1 bay leaf**
+- **1 teaspoon ground cumin**
+- **1 teaspoon dried oregano**
+- **2 tablespoons white vinegar** or apple cider vinegar
+- **Salt and black pepper** to taste
+- **4 cups water** or as needed (adjust depending on the desired thickness)
+- **Fresh cilantro**, chopped (for garnish)
+- **1 tablespoon sugar** (optional, for balance)
+
+### Instructions:
+
+#### Prepare the Sofrito:
+1. **Sauté Vegetables**:
+   - In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté until they are soft and translucent, about 5-7 minutes.
+   - Add the minced garlic and sauté for another 1-2 minutes until fragrant.
+
+#### Assemble in Slow Cooker:
+2. **Combine Ingredients**:
+   - Transfer the sautéed vegetables to the slow cooker. Add the drained black beans, Sazón Goya, bay leaf, cumin, oregano, and water.
+   - Stir to combine all the ingredients evenly.
+
+3. **Cook**:
+   - Cover and set the slow cooker to low. Cook for 8-10 hours, or until the beans are tender and the flavors are well melded. If during cooking the beans seem too dry, add a little more water.
+
+#### Finish and Serve:
+4. **Final Seasoning**:
+   - Stir in the vinegar, add salt and pepper to taste, and sugar if using. Adjust these final seasonings based on your preference.
+   - Remove the bay leaf.
+
+5. **Garnish**:
+   - Garnish with freshly chopped cilantro just before serving.
+
+6. **Serving Suggestions**:
+   - Serve the black beans over white rice for a traditional pairing, or use them as a base for tacos, as a filling for burritos, or as a side dish with a main course.
+
+### Tips:
+- **Timing Flexibility**: The beauty of using a slow cooker is that it’s very forgiving. If you need to extend the cooking time slightly due to schedule constraints, the beans will generally continue to improve in flavor.
+- **Overnight Option**: You could start the slow cooker before going to bed and have the beans ready for a reheat at lunch.
+
+This slow cooker approach should give you flavorful, deeply developed Cuban black beans with minimal active cooking time and great results. Enjoy your cooking!

food_related/beans/boston_baked_beans.md

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+### Traditional Boston Baked Beans Recipe
+
+#### Ingredients:
+- **1 pound navy beans or pea beans** (soaked overnight and drained)
+- **1/4 pound salt pork** (cut into 1/2-inch cubes)
+- **1 medium onion** (peeled and whole)
+- **1/3 cup molasses**
+- **1/4 cup brown sugar**
+- **1 teaspoon dry mustard**
+- **1/2 teaspoon ground black pepper**
+- **3 cups hot water**
+- **1/4 cup apple cider vinegar** (optional for a slight tang)
+- **Salt** (to taste)
+
+#### Equipment:
+- Bean pot or a heavy-bottomed oven-safe Dutch oven with a lid
+
+#### Instructions:
+
+1. **Prep the Beans:**
+   - Rinse the soaked beans thoroughly and drain. Place them in a large pot, cover with water, and bring to a boil. Simmer for about 30 minutes until the beans are tender but not fully cooked. Drain and set aside.
+
+2. **Prepare the Salt Pork:**
+   - In your bean pot or Dutch oven, render the salt pork over medium heat until it begins to brown and release fat. Remove the pork pieces, leaving the fat in the pot.
+
+3. **Layering Ingredients:**
+   - Preheat your oven to 250°F (120°C).
+   - In the pot with the pork fat, add the pre-cooked beans, salt pork pieces, whole onion, molasses, brown sugar, dry mustard, and black pepper. Stir to combine all the ingredients evenly.
+
+4. **Cooking Liquid:**
+   - Pour in the hot water (it should just cover the beans). If using, add the apple cider vinegar. Stir gently to mix through.
+
+5. **Baking the Beans:**
+   - Cover the pot with its lid and place it in the preheated oven. Bake for about 4-6 hours, checking occasionally. If the beans seem too dry during cooking, add a bit more hot water.
+
+6. **Final Hour of Cooking:**
+   - Remove the lid for the last hour of cooking to allow the sauce to thicken and the top to get a slight crust.
+
+7. **Finishing Touches:**
+   - Once the beans are tender and the sauce has thickened to your liking, remove the pot from the oven. Discard the whole onion. Taste and adjust the seasoning with salt and additional pepper if needed.
+
+8. **Serving:**
+   - Serve your Boston baked beans hot as a side dish, perhaps with cornbread, hot dogs, or grilled meats.
+
+#### Notes:
+- **Soaking the Beans:** Soaking the beans overnight helps reduce cooking time and improve their texture.
+- **Adjusting Sweetness and Tanginess:** Depending on your preference, adjust the amount of molasses, brown sugar, and vinegar to strike the right balance of sweetness and tanginess.
+- **Slow Cooker Variation:** If using a slow cooker, follow the same initial steps for soaking, boiling the beans, and rendering the salt pork. Combine all ingredients in the slow cooker and cook on low for 8-10 hours or on high for about 5-6 hours.
+
+This traditional approach to Boston baked beans brings out the classic flavors and textures that make this dish a cherished part of New England cuisine. Enjoy the process and the delicious results!

food_related/beans/frijoles_refritos.md

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+# Slow Cooker Refried Beans
+
+## Ingredients:
+
+- 1 lb pinto beans, rinsed and soaked overnight
+- 1 white onion, finely chopped
+- 4 cloves garlic, minced
+- 3 tablespoons lard, bacon fat, vegetable oil, or unsalted butter
+- Salt to taste
+- 4 cups of vegetable broth (or enough to cover the beans)
+- Optional ingredients as per variations (bacon, chorizo, cheese, jalapeños, cream)
+
+## Instructions:
+
+1. **Bean Prep**: Drain and rinse the soaked beans.
+2. **Slow Cooker Combine**: Place the beans, onion, garlic, and vegetable broth in the slow cooker. Ensure beans are covered by the broth.
+3. **Cooking**: Set the slow cooker on HIGH for 4-5 hours or LOW for 6-8 hours, or until the beans are very tender.
+4. **Refrying in Skillet**: Once the beans are cooked, heat the lard (or other fat) in a large skillet over medium heat. Using a slotted spoon, transfer the beans to the skillet, saving the cooking liquid. Fry the beans, mashing them with a potato masher or back of a spoon. Add reserved cooking liquid as needed to reach your desired consistency.
+5. **Seasoning**: Season with salt and serve warm.
+
+## Variations:
+
+1. **Bacon Refried Beans**: Start by frying 2-3 strips of chopped bacon in the skillet. Use the rendered fat to fry the beans.
+2. **Chorizo Refried Beans**: Sauté 1/2 lb of chorizo before adding the beans. Break it up well and combine.
+3. **Cheesy Refried Beans**: Stir in 1 cup of grated cheese (like cheddar or Monterey Jack) at the end until melted.
+4. **Spicy Refried Beans**: Add 1-2 chopped jalapeños or serrano chilies with the beans in the slow cooker.
+5. **Creamier Beans**: Add a splash of cream or a dollop of sour cream after mashing, stir until combined.
+
+---
+
+# Refried Cowboy Beans
+
+## Ingredients:
+
+- Beans from the Slow Cooker Cowboy Beans recipe (strained, liquid reserved)
+- 3 tablespoons lard, bacon fat, or vegetable oil
+- Additional salt and pepper, to taste (if needed)
+
+## Instructions:
+
+1. **Refrying Beans**: Heat the chosen fat (lard, bacon fat, or vegetable oil) in a skillet over medium heat.
+2. Transfer the strained Cowboy Beans to the skillet. Use a potato masher or the back of a spoon to mash the beans, adding reserved cooking liquid as needed to reach your desired consistency.
+3. **Taste and Adjust**: Since the Cowboy Beans already have a good deal of seasoning, taste them and adjust with more salt or pepper if needed.
+4. **Serving**: Serve warm with toppings of your choice, such as cheese, sour cream, or chopped cilantro.
+
+---