Pinto Bean Hummus With Chicken Chicharrones Food

PINTO BEAN HUMMUS

Steps:

• Pour into the blender the BUSH's Hummus Made Easy.
• Then add the canned pinto beans, the garlic and the lemon juice.
• Blend for 5 minutes and serve on a bowl.

HUMMUS 4 WAYS USING 4 DIFFERENT BEANS

Steps:

• Drain 1 jar of cooked chickpeas (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in a generous 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil and sprinkle with freshly chopped parsley
• Drain 1 jar of cooked pinto beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 1 clove garlic, 1/2 tsp hot smoked paprika, 1/2 tsp cumin powder, 1 tbsp fresh cilantro, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle with freshly chopped cilantro and a kiss of sweet smoked paprika
• Drain 1 jar of cooked red kidney beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 10 pimento stuffed green olives, 10 black pitted olives, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/3 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, add a couple of olives for decoration and sprinkle with freshly chopped parsley
• Drain 1 jar of cooked white beans (570g / 20 oz) into a sieve, rinse under cold running water until well cleaned, transfer into a food processor, add in a generous 2 tbsp of tahini paste, 2 cloves garlic, 4 jarred roasted red bell peppers, 1/2 tsp sweet smoked paprika, 1 tsp lemon juice and 2 tbsp extra virgin olive oil, season with sea salt & black pepper and run the food processor on a low speed, once all the ingredients come together add in 1/4 cup of cold water, run the food processor for 3 to 4 minutes or until you achieve a creamy texture with no lumps, transfer into a shallow bowl, drizzle with extra virgin olive oil, sprinkle a dash of sweet smoked paprika and top off with freshly chopped parsley

EASY PINTO BEAN "HUMMUS"

Steps:

• Add sea salt to taste and drizzle a little olive oil over the top. Spread over or use as a dip for bread, wraps, and veggies. Happy Eating! Beckie

CAJUN CHICKEN WITH PINTO BEANS

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.

PINTO BEAN HUMMUS RECIPE

Steps:

• Put beans in 3-quart saucepan and cover with water. Add onion. Bring to boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours. Add additional water, if necessary. Cool beans to room temperature. Drain beans and puree in food processor. Add lemon juice, tahineh, cumin, garlic, salt and cayenne pepper, and puree until smooth. Toast bread slices. Spread scant tablespoon hummus onto each. Spoon about 1 tablespoon peas onto each of 12 toasts and press peas lightly into hummus. Spoon about 1 tablespoon carrots onto each of 12 more toasts and press into hummus. Finish by spooning about 1 tablespoon corn onto each of remaining toasts and pressing into hummus. This recipe yields 36 servings. Each serving: 76 calories; 120 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 3 grams protein; 0.97 gram fiber.

PINTO BEAN AND CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
• Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
• Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
• Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.