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Archive for the ‘Beans’ Category

I got this recipe from a friend, and it is oh so good!! I love beans, and as we all know, JW is a huge fan of rice. So this was a great meal for us, and easy and cheap too!

Red Beans and Rice

  • One package of smoked sausage (can use spicy)
  • One bag of red beans
  • One green pepper, diced
  • One red pepper, diced
  • 4 stalks of celery, diced
  • 7 cups of water
  • 1 T of Cajun seasoning

Add all ingredients to crock pot and cook on high for 7 hours. Serve over rice.

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It’s officially chili weather! It’s taking a while for the cool weather to set in here, but we’re definitely enjoying lower temperatures.

I’ve made a few chili recipes in the past, but we always end up coming back to this one – it’s one we made up a while back, and it’s also ridiculously easy. You can easily double or triple it, freeze it if you need to, whatever.

I think I may make a BIG batch of this pre-baby to keep in the freezer, so we have it to eat later!

Favorite Chili

  • 1 lb ground beef
  • 1 can chili-ready tomatoes
  • 1 can Bush’s chili beans [or regular pinto beans]
  • 2 Tbsp chili powder
  • Water or broth as desired, to thin

Brown and drain ground beef. Add all other ingredients, stir well, and simmer 30 minutes. If a thinner consistency is desired, add water or broth (I use broth if I’m using regular pinto beans – but water if I’m using chili beans).

Great with cornbread, cheese, Fritos, sour cream… etc.

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This casserole came about as an “oh crap I forgot to plan dinner tonight let’s see what I have in the pantry” meal. I’ve made similar dishes before, but this turned out to be my favorite by far. It’s simple, cheap, delicious, and really not bad for you. You could make it even healthier by using turkey sausage and low-fat cheese… but I didn’t.

Mexican Rice Casserole with Smoked Sausage & Black Beans

  • 1 cup white rice, uncooked
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 Tbsp chicken boullion granules
  • 1 pkg smoked sausage, sliced (I also halve mine)
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes, drained insomuch as possible
  • 1-2 cups cheddar cheese (just eyeball it)

Preheat oven to 350 degree and lightly grease a 9×13 (or similar size) dish.

Prepare rice as you would normally cook rice, but add chili powder, cumin, and chicken boullion to the water.

Dump sausage, beans, and tomatoes in a large mixing bowl. Add cooked rice and mix well. Spread into casserole dish and top with cheese.

Bake for 20-30 minutes or until cheese is melted, it smells delicious, and it looks like something you want to eat RIGHT NOW.

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I have thoroughly been enjoying Ree’s “boy-centric” week at The Pioneer Woman. A series of 16-minute meals that taste great? Sign me up!

This week we made the beef and been burritos, and JW declared them a smashing success. You can tweak her basic recipe however you like it (leaving onions out, for example, because you don’t feel like chopping one up), and although it looks basic and simple (and it is), it tastes beyond delicious. It’s kind of like individual enchiladas.

Here’s my modified recipe, but you can go back and look at Ree’s, or create your own version to your liking.

Ree’s 16-Minute Bean and Beef Burritos

  • 1 lb ground beef
  • 1 can Mexican tomato sauce or enchilada sauce (I used El Pato enchilada sauce)
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper, to taste
  • 1 can refried beans
  • Grated cheese (cheddar, colby, or colby-jack), one handful for the beans and more for sprinkling on top
  • Burrito-sized flour tortillas

Brown and drain ground beef, and add chili powder, cumin, salt and pepper if desired, and add enough sauce to make it moist but not wet. Simmer.

Heat refried beans in saucepan or microwave. Add cheese and stir until melted. Keep warm.

Heat tortillas in microwave.

Spread a small amount of beans on a tortilla, followed by meat. Fold ends in and roll up. Place on a microwave-safe plate, drizzle with additional sauce, and sprinkle with more cheese. Microwave for one minute, until cheese is melted and burrito is very hot. Serve immediately.

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I have a few recipes I haven’t taken pictures of recently due to a misplaced memory card (and the aforementioned battery death) but hopefully all of that will be sorted out in the very near future.

I strongly encourage you to take a peek at the photo of this cassoulet from Kitchenbelle’s blog here, and see if it doesn’t just make your mouth water.

The dish itself was fantastic. I halved the recipe but used 4 chicken sausages instead of 3, because that was how many came in the package and I’m not a wasteful person. Plus, what would I do with one lone sausage?

Also I didn’t add celery because I didn’t feel like buying any or cutting it up. I’m listing the recipe as I made it (except not halved), and you can take a look at the original if you want to add things like celery and rosemary, which I would have added if I had any.

I have to say, this was delicious, and easy! It would be wonderful in the winter, but of course I’m not going to wait that long to make a dish like this. We had it with crusty french bread and it really hit the spot.

White Bean Cassoulet (Original recipe here)

  • 10 cloves garlic, sliced (I used the jarred minced stuff)
  • 1 medium white onion, diced
  • 2 carrots, peeled and diced
  • 4 cans cannellini beans
  • 2-4 cups chicken stock
  • 6 chicken sausages, sliced

In a dutch oven, warm the olive oil and brown the sausages until no longer pink.  Remove from pan and set aside.

Add garlic, onion, and carrots, and cook until vegetables are soft. Add chicken stock and beans. Bring to a boil and simmer 45-60 minutes.  Drain away some stock if the texture is too “liquidy.” Add sausage slices and cook an additional ten minutes.

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We’ve been on a vegetarian kick with meals this week. JW wanted a salad for dinner on Monday, so we created our own little salad bar. Dinner last night was this chili, and tonight we’re doing ratatouille. I’m sure meat will make an appearance next week, primarily because I have nearly exhausted my list of vegetarian recipes that don’t taste like cardboard.

I was attracted to this dish for two reasons – one, because I love beans and I’m always up for trying a new bean dish, and two, because it was originally a Cooks Illustrated recipe, and Cooks Illustrated is my hero. We thought it was good, although as JW put it, “very tomatoey.” I’d like to try adding something to cut the brightness of the tomatoes, but for a 30-minute healthy dish, I’d say this was really very good.

Oh also, because JW does not like corn, I added an extra can of beans. I’m giving it to you with my adjustments.

Cornbread recipe to follow, hopefully tomorrow.

Easy Vegetarian Bean Chili (Original recipe here)

CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don’t sub in anything for the pureed diced tomatoes, as the consistency is vital.

  • 1 (28-ounce) can diced tomatoes
  • 3 (15-ounce) cans beans (see note above), drained and rinsed
  • 2-3 teaspoons minced chipotle chiles in adobo sauce
  • 2 teaspoons sugar
  • salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 1 onion, minced
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 garlic cloves, minced

Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it’s kinda chunky.

In a large pot (dutch oven), combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.

In a large skillet, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.

Add onion mixture into pot with tomatoes and beans. Scrape browned bits with the back of your spoon, if you have any, and add them too. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.

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Do you see these? These are Pioneer Woman’s Pinto Beans. Simple and delicious, easy to make and good for you. They start with dry beans, but no overnight soaking required – just rinse and boil. Add some bacon (can’t go wrong there) and whatever spices you like. Voila! Dinner 🙂

Note: These cooked a little faster for me than the 2 hours PW allowed. Just be aware of how your stove cooks (mine runs hot) and taste along the way.

Pioneer Woman’s Pinto Beans (Original recipe here)

  • 4 cups Pinto Beans
  • 4 slices Thick Bacon
  • 1 teaspoon Salt
  • 2 teaspoons Ground Black Pepper

Rinse beans in cool water; pour into a pot, cover with water by 2 to 3 inches. Slice bacon into 1-inch pieces and add to pot. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco, or pinto bean seasoning. Serve with cornbread or rice. Can serve with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.

Now P-Dub serves her beans with cornbread, and I for one LOVE me some good cornbread, but poor JW is sadly not a huge fan. I know, I know… he is missing out on cornbread awesomeness. So instead, we decided to have our beans with Mexican Rice. I’ve had a recipe I’ve been meaning to try for ages and this finally gave me the chance to make it.

[See the white striped shirt in the background? That is JW saying “Hurry up, woman, put the stupid camera away so I can eat”]

I’ve made several Mexican/Spanish Rice recipes in the past, and they’ve all been a little “blah” – something is missing, not sure what it is. But THIS recipe on the other hand, well… it’s just amazing.

I’m not kidding. You have to try this rice.

As you’ll see, the recipe calls for 2 cups of uncooked rice, which is twice the amount I usually use if I’m making rice for myself and JW. I considered halving the recipe, but decided against it and went ahead and made the full recipe.

It was gone the next day. The whole entire freakin bowl. We just couldn’t stop eating it! It was so good. And it really went well with the beans.

I’m thinking I might have to make it again very very soon.

Mexican Rice (Original recipe here)

  • 2 cups rice (uncooked)
  • 4 cups water
  • 2-3 tbsp. olive oil
  • 1/2 onion (small dice)
  • 3 cloves garlic (minced)
  • 2 tbsp. powdered chicken bullion
  • 1/2 teas. salt
  • 1 teas. pepper
  • 2 tsp chili powder
  • 6oz. (3/4 cup) red enchilada sauce (mild)

Preheat a 3-5 quart sauce pan on medium heat and add the olive oil. Add the rice and saute for 8 to 10 minutes to slightly brown the rice – stir often or it will burn.

Carefully add the water as it will steam when it hits the pan and can burn you.

Add all other ingredients and give it a good stir to blend. Bring to a boil and then reduce heat to low and simmer covered for about 20 minutes, until all of the liquid has been absorbed. Remove from heat.

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