Slow Cooker Pinto Bean Soup


  • 1 pound (2 cups of dried pinto beans)
  • 1 yellow onion
  • 2 chopped jalapeños
  • 2 cans of diced tomatoes 
  • 1 bell pepper
  • 1 diced carrot
  • 2 cups of spinach or collard greens
  • 3 cloves of minced garlic
  • 2 ½ cups of broth
  • 1 teaspoon of oregano
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • ½ teaspoon of salt
  • 1 bay leaf
  • Olive oil


  1. Cook beans at high pressure then soak beans for 1 hour with 8 cups of water
  2. Rinse and drain beans. Set aside.
  3. Add garlic, jalapeños, and onions and cook for 2 minutes on sauté mode.
  4. Add beans, broth, tomatoes, tomato juice from a can, peppers, and seasonings.
  5. Mix to combine.
  6. Place on high pressure and cook for 20 minutes.
  7. Allow cooker pressure to naturally release for around 15-20 minutes.
  8. Sit for 5 minutes before serving.

Cilantro Lime Rice


  • 1 cup of white rice
  • 1 clove of minced garlic
  • ½ cup of cilantro
  • 1 lime, juiced
  • ½ teaspoon of lime zest
  • ½ teaspoon of salt
  • Olive oil


  1. Sauté garlic in a saucepan with olive oil for 30 seconds to 1 minute.
  2. Then add rice and salt.
  3. Bring 2 cups of water to a boil in a saucepan then reduce the heat.
  4. Allow rice to simmer for 20 minutes or until water is absorbed.
  5. Once finished, remove from heat and fluff rice with a fork.
  6. Add cilantro, lime, and lime zest and mix.

Chicken and Rice Soup


  • 6 cups of chicken broth
  • 1 rotisserie chicken
  • 1 cup of white rice
  • 1 yellow onion
  • 3 carrots 
  • 2 celery stalks
  • 1 teaspoon of minced garlic
  • 1 teaspoon of Italian seasoning 
  • 1 teaspoon of parsley 
  • 1 teaspoon of salt
  • ½ teaspoon of pepper
  • 1 tablespoon of olive oil


  1. Remove the meat from the rotisserie chicken and cut it into small pieces.
  2. Heat olive oil in a large pot over medium-high.
  3. Chop onions, carrots, and celery.
  4. Add vegetables to pot and stir for 3 minutes or until onions fully cook.
  5. Add seasonings and garlic and cook for 1 minute.
  6. Stir in chicken, rice, and broth and bring to a boil.
  7. Then, reduce heat, cover the pot, and simmer for 35-45 minutes or until rice is tender, stirring occasionally.
  8. Serve warm.

Steak Stir Fry


  • 1 cup of white rice
  • 1 ½ lbs. of steak
  • 3 tablespoons of olive oil
  • 2 large carrots
  • 1 bell pepper
  • ½ yellow onion
  • 1 ½ cups of broccoli florets
  • Salt
  • Pepper
  • ⅓ cup of Soy sauce 
  • ½ teaspoon of garlic powder
  • 1 tbsp of sesame seeds


  1. Boil water and cook rice covered for 20 minutes.
  2. Begin chopping your vegetables.
  3. Heat skillet with olive oil on medium over the stove.
  4. Slice steak into thin pieces and place into skillet.
  5. Cook steak in batches uncovered until all sides are browned. 
  6. Remove the steak and add chopped vegetables to the skillet in stages, starting with onions.
  7. When onions are cooked, add peppers then carrots and broccoli. Stir frequently.
  8. Add steak back into the skillet and mixed in with vegetables.
  9. Add garlic powder, salt, pepper, sesame seeds, and any other desired seasonings
  10. Add soy sauce and remove from heat.
  11. Serve over your rice.

Chicken Rice Casserole


  • 1 rotisserie chicken (4 cups of chopped chicken)
  • 2 cups of uncooked rice
  • 1 chopped onion
  • 1 ½ cups of chicken broth
  • 1 cup of water
  • 1 teaspoon of salt
  • ½ teaspoon of garlic powder
  • ½ teaspoon of pepper
  • ½ teaspoon of paprika
  • ¼ cup of melted butter


  1. Preheat oven to 350 degrees.
  2. Combine rice, onion, and butter.
  3. Spread the rice mixture onto a lightly greased pan.
  4. Add in chicken broth, water, and seasons to the mixture
  5. Place chicken on top of the mixture.
  6. Cover the pan with aluminum foil and bake for 45 minutes or until the rice and chicken are cooked.

Black Bean Hummus


  • 1 ½ cups of cooked black beans
  • 1 clove of minced garlic
  • Fresh cilantro
  • 2 tbsp olive oil
  • 2 tbsp of lime juice
  • 2 tbsp of tahini
  • ½ tsp of cumin
  • ½ tsp of chili powder
  • ½ tsp of salt


  1. In a food processor or blender, blend juice, olive oil, garlic, and seasonings.
  2. Once mixed, add beans and process until fully blended.
  3. Top with cilantro.
  4. Serve with pita, chips, or veggies.

Vegetable Soup


  • 1 cup of kidney beans
  • 1 yellow onion
  • 2 cans of diced tomatoes 
  • 3 large carrots
  • 3 medium diced gold or russet potatoes
  • 1 cup of green beans
  • 3 large stalks of celery
  • 1 cup of sweet corn
  • 1 cup of sweet peas
  • 7 ½ cups of broth
  • Olive oil
  • 2 bay leaves 
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of Italian seasoning


  1. Follow the directions on the bag for kidney beans.
  2. Chop carrots, onions, celery, and potatoes.
  3. Heat olive in a large pot or Dutch oven and sauté onions, celery, and carrots for around 5 minutes or until veggies are tender.
  4. Add tomatoes, potatoes, green beans, beans, broth, and seasoning.
  5. Bring both to a boil, then reduce heat and allow to simmer for 25 minutes.
  6. Add corn and peas and cook for 5 more minutes.
  7. Top with green onions or fresh parsley if desired.
Dixie Lily Quick Grits

Grits Casserole

1 Cup Grits
4 Cups Water
1 Tsp Salt
1 Stick of butter, at room temp and cut into pieces
2 Eggs well beaten
1/4 cup Milk
Salt and Pepper to taste
Dash of Tabasco
Dash of Worcestershire
2 cups (or I usually put more)
Shredded Mexican Cheese

Cook grits in water with salt added according to package directions.
After grits are cooked, add cheese, eggs, butter, salt and pepper, milk and other seasonings.

When Combined:
Put in a 2 quart casserole that has been sprayed with Pam.
Bake 40 minutes to 1 hour at 350 degrees.

Can make ahead and refrigerate until ready to bake.

Dixie Lily Spanish Bean Soup Dinner 10oz

Dixie Lily Spanish Bean Soup Mix

Dixie Lily Spanish Bean Soup Dinner 10oz


Garbanzo beans, dehydrated red and green bell peppers, onion powder, tomato powder, garlic powder, monosodium glutamate (flavor enhancer), salt, tomato flakes, hydrolyzed plant protein, yellow #5, sugar, corn starch, soy flour, chicken fat, hydrogenated soy and/or cotton seed oil, dehydrated chicken meat, turmeric, spices, disodium insinuate, and disodium gunylate (flavor enhancers), natural flavors.

Cooking Directions

Soak beans overnight in salt water to cover. When ready to cook, drain off salt water from beans. Pour the beans into 6 cups of boiling water. Add ingredients that are enclosed in package, diced potatoes and chopped smoked pork sausage. Cook until done.

Note: this product is grown in nature’s earth. Although handled by the latest modern mechanical methods, it is sometimes impossible to remove all foreign material. Check carefully before preparing. Thanks!

Nutrition Facts
Serving Size: 1/3 cup (49g) Servings Per Container: 6 (10 oz. pkg.)
Amount Per Serving
Calories 120 Calories from Fat 20
  % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrate 32g 11%
Dietary Fiber 15g 60%
Sugars 1g  
Protein 89  
Vitamin A 2%
Vitamin C 20%
Calcium 6%
Iron 10%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

This product’s ingredients are grown, sown, and packaged in the USA.

Dixie Lily Stone Ground Corn Meal Med Enriched White 20oz

Dixie Lily Stone Ground Medium Enriched White Corn Meal

This product’s ingredients are grown, sown, milled and packaged in the USA.

Contains a bioengineered food ingredient.

Ordering/Size Information

UPC Code Package Size Case Qty.
17543 20 oz. 6