Cajun Pintos Recipe Like Bojangles Food

PATIO PINTOS

Patio Pintos image

Any time Mom had the gang over for dinner, she made these pinto beans. Once she made a batch for my cousin's birthday and he ate the entire thing. -Joan Hallford, Fort Worth, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 10 servings.

Number Of Ingredients 11

Ingredients

1/2 pound bacon strips, chopped
1 large onion, chopped
2 garlic cloves, minced
6 cans (15 ounces each) pinto beans, rinsed and drained
4 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
1/3 cup packed brown sugar
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chiles, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 349 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 1183mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 12g fiber), Protein 17g protein.

CAJUN CHICKEN WITH PINTO BEANS

Cajun Chicken with Pinto Beans image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 large skinless, boneless chicken breasts (about 12 ounces each)
1 tablespoon extra-virgin olive oil
2 teaspoons Cajun seasoning
3 slices thick-cut bacon, chopped
1 large red bell pepper, chopped
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 15-ounce can pinto beans, drained and rinsed
1 1/2 cups frozen corn (preferably fire-roasted), thawed
3 tablespoons jarred sofrito (available in the Latin-foods aisle)
1/4 cup heavy cream
Juice of 1 lime
Kosher salt

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.

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