SLOW-COOKER PINTO BEANS
If you have yet to cook beans from scratch and own a slow cooker, this is the recipe for you! It comes together with pantry ingredients, requires minimal prep and thanks to the slow cooker, you'll be rewarded with plump, perfectly tender beans with almost zero hands-on time. (Navy beans would also work well here.) Seasoned with warm spices and pickled jalapenos, they are a great side dish. Or serve them over rice or with warm tortillas as a meal.
Provided by Food Network Kitchen
Categories side-dish
Time 8h10m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the beans, chicken broth, pickled jalapeños and brine from the jar in a 4-to-7-quart slow cooker. Stir in the oregano, cumin, garlic, bay leaves, cilantro stems if using and 1 teaspoon salt. Cover and cook on high until the beans are tender but still hold their shape, 8 to 10 hours.
- Remove and discard the bay leaves. Use the back of a spoon to smash the garlic cloves, then stir them into the beans. Serve topped with the cheese, cilantro leaves and lime wedges.
CAJUN CHICKEN WITH PINTO BEANS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
- Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
- Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.
CAJUN RED BEANS
Delicious red beans. Serve it over rice with some cornbread. Yum!
Provided by Tami Hanks Baughman
Categories Side Dish Beans and Peas
Time 7h45m
Yield 8
Number Of Ingredients 14
Steps:
- Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
- Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
- Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
- Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
- Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
- Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.
Nutrition Facts : Calories 382.7 calories, Carbohydrate 41.2 g, Cholesterol 25.4 mg, Fat 15.5 g, Fiber 9.9 g, Protein 19.6 g, SaturatedFat 5.5 g, Sodium 547 mg, Sugar 3.6 g
QUICK CAJUN BEANS AND RICE
Make and share this Quick Cajun Beans and Rice recipe from Food.com.
Provided by Lyssie71
Categories Stew
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Throw all of this into a Dutch oven or stock pot.
- Bring to a boil.
- Reduce heat and simmer until it smells so good you can't stand it! (At least one hour.).
- Serve over hot cooked rice. I prefer medium grain rice for texture.
Nutrition Facts : Calories 263.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 7, Sodium 647.1, Carbohydrate 43.5, Fiber 13.3, Sugar 1.7, Protein 18
CAJUN-STYLE BEANS AND SAUSAGE
Beans and rice make the perfect meal because they're well-balanced, an excellent source of protein, and easy to prepare. The sausage adds full flavor to the recipe, and traditional pork sausage lovers won't even notice that chicken sausage is used in this dish. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.
Nutrition Facts : Calories 355 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 759mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 11g fiber), Protein 18g protein.
CAJUN CHICKEN & CHUNKY BEAN SALSA
Add some zing to your chicken with this satisfying and nutritious recipe - try it with salmon too
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- To make the salsa, tip the beans, peppers, avocado and spring onions into a bowl. Season, dress with the olive oil and lemon juice, and set aside.
- Lay the chicken breasts on a board and bash a bit to flatten them out slightly. Place in a dish, drizzle with a little olive oil, then coat with the Cajun seasoning. Heat a griddle pan and cook the chicken for 5 mins on each side, turning if you want to get a criss-cross pattern, until cooked all the way through. Stir coriander through the salsa just before serving. Serve the chicken either whole or sliced.
Nutrition Facts : Calories 579 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 16 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
BBQ CAJUN PINTO BEANS
There is nothing more comforting than a bowl of hot pinto beans on a chilly day. This is my lil' twist on one of my hubby's favorites things to eat. My Mississippi boy loves some pinto beans. Cooking with Passion, sw:)
Provided by logansw
Categories Beans
Time 8h10m
Yield 8-10 bowls, 8 serving(s)
Number Of Ingredients 14
Steps:
- Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.
TERRY'S TEXAS PINTO BEANS
An old fashioned 'pot of beans' recipe. It starts with dry pinto beans, onion, and chicken broth. Add green chili salsa, jalapeno and cumin for the spicy kick.
Provided by Fooddude
Categories Side Dish Beans and Peas
Time 2h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place the pinto beans in a large pot, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking 2 hours, stirring often, until beans are tender. Add water as needed to keep the beans moist.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 37.9 g, Cholesterol 1.4 mg, Fat 1.1 g, Fiber 12.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 95.1 mg, Sugar 2.1 g
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