Pinto Bean Jambalaya Food

JAMBALAYA WITH PINTO BEANS

Steps:

• In a deep wide skillet with a cover, Dutch oven, or large pot, heat 1 Tbsp (15 mL) of oil over medium heat. Add onions, celery and peppers and sauté until soft and fragrant, about 3 minutes. Stir in Cajun seasoning and oregano and cook for 1 minute. Remove mixture to a bowl and set aside. Add remaining 1 Tbsp (15 mL) oil to the skillet. Add sausage and chicken and stir fry until browned, about 7 minutes. Return onion mixture to pan and stir in tomatoes and broth or water. Reduce heat, cover and simmer mixture, stirring occasionally, until chicken is cooked through. Gently stir in shrimp, okra and beans. Simmer until heated through and shrimp is fully cooked. Serve over hot rice with chopped herbs, lime and hot sauce to garnish. TIPS Wear latex or rubber gloves when handling the jalapeno pepper as the oils and seeds in a jalapeno can irritate your skin. Make sure you avoid touching your eyes, nose or mouth to prevent any irritation, and wash your hands with soap and water when you are done working with the pepper. If you want a spicier dish, leave the seeds in the jalapeno. For less spice, remove the seeds. You can use summer squash, diced yams or green peas instead of the okra.

PINTO BEAN JAMBALAYA

Steps:

• Warm oil over medium-high heat. Add onions, celery, green peppers, and garlic. Cook 4-5 minutes.
• Stir in salsa, tomato sauce, bulgur, thyme, cayenne, and 1/4 c veggie broth. Bring to a boil, then reduce heat to low and simmer, covered, 10 minutes.
• Stir in beans, corn, and remaining stock. Cover and simmer 10 more minutes, until bulgur is cooked.

MEXICAN PINTO BEAN DIP

Steps:

• Puree the beans to a coarse paste in a blender or food processor or mash by hand.
• Place the bean paste in a sauce pan with the water and heat.
• Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.
• Put in chafing dish and serve hot.
• SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Steps:

• Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
• Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
• Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

RED BEANS & SAUSAGE JAMBALAYA

Steps:

• Coat a large skillet or dutch oven with cooking spray.
• Over medium heat, add the sausage, onions, celery, and garlic. Cook, stirring frequently, for about four minutes or until the vegetables start to soften.
• Add the undrained tomatoes, red beans, and seasonings to the pan. Cook covered, stirring occasionally for about five minutes.
• Stir in the rice and cook and stir for another minute or two until the rice is heated through.

TEXAS JAMBALAYA

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion, green pepper and celery, until onions are soft and translucent. Stir in garlic, and cook another minute. Add rice, sausage and ham. Cook 2 to 3 minutes, to coat the rice with oil, stirring frequently. Pour in tomatoes with green chiles and chicken broth. Season with thyme and bay leaf. Bring to a boil, then reduce heat. Cover, and simmer 20 to 25 minutes, or until liquid is absorbed. Stir in the beans, mix well and heat through.

BEST EVER PINTO BEANS

Steps:

• Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
• Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
• Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
• Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
• Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.

VEGAN JAMBALAYA

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.