Fridays During Lent

Being the good Catholic that I am (lightning strikes about ......NOW!) I try very hard to not eat meat on Fridays. Just another sacrifice that has been instilled in my brain since 1st grade. I thought I would share a non-meat recipe for today. Now, I have been known to "forget" about no meat on Fridays as I am biting into a big juicy hamburger. So I am also including a good meat recipe too. I've been meaning to post this recipe for-evah b/c it's so delicious! Happy Friday!

SPICY-SWEET RIBS AND BEANS
Slow cookers don't brown food, so here we broil the ribs for extra flavor before adding them to the pot.
Yield: Makes 8 servings
Ingredients
2 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 (10.5-ounce) jar red jalapeño jelly
1 (18-ounce) bottle hickory-flavored barbecue sauce
1 teaspoon green hot sauce
Preparation
Place beans in a 5-quart electric slow cooker; set aside. Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan. Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently. Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.

SPINACH-BLACK BEAN LASAGNA
Yield: 6 servings
Ingredients
2 large eggs, lightly beaten
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
4 cups (16 ounces) shredded Monterey Jack cheese with peppers, divided
2 (16-ounce) cans black beans, rinsed and drained
1 (2-pound, 13-ounce) jar pasta sauce
1/2 teaspoon ground cumin
9 precooked lasagna noodles
Garnish: chopped fresh cilantro

Preparation
Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside.
Mash beans with a potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixture on bottom of a lightly greased 13- x 9-inch baking dish.
Layer with 3 noodles, half of spinach mixture, and 1 cup Monterey Jack cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.
Bake, covered, at 350° for 1 hour; uncover and top with remaining Monterey Jack cheese. Bake 5 more minutes or until cheese melts. Garnish, if desired.