HEARTY PORK & BLACK BEAN NACHOS
My husband and I are both graduate students right now, so we don't have a lot of time to cook dinner. Our family loves coming home to this incredible nacho platter, and I love how easy it is to prepare. -Faith Stokes, Chickamauga, Georgia
Provided by Taste of Home
Categories Appetizers
Time 6h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place beef jerky in a food processor; pulse until finely ground. Place ribs in a 5- or 6-qt. slow cooker; top with jerky, beans, broth, onion, bacon, garlic and pepper flakes. Cook, covered, on low 6-8 hours or until meat is tender., When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Strain pork mixture; discard juices. Serve with chips and toppings as desired. Freeze option: Freeze cooled shredded meat mixture with juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Strain pork mixture; discard juices. Serve with chips and toppings as desired.
Nutrition Facts : Calories 469 calories, Fat 24g fat (9g saturated fat), Cholesterol 87mg cholesterol, Sodium 1055mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 7g fiber), Protein 33g protein.
BRAZILIAN PORK & BLACK BEAN STEW
During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. -Andrea Romanczyk, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 531 calories, Fat 33g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1069mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 33g protein.
PRESSURE-COOKER BLACK BEAN CHICKEN NACHOS
One of my favorite local restaurants, Zeppelins, has the best chicken nachos. Its famous dish inspired me to create my own, with the added convenience of using the pressure cooker. I recommend fresh cilantro because it makes the dish pop with flavor. -Natalie Hess, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Appetizers
Time 18m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place chicken, salsa and peppers in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 7 minutes. Quick release pressure; press cancel. A thermometer inserted in chicken should read at least 165°., Remove chicken; shred with 2 forks. Return to pressure cooker. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and, if desired, cilantro. Add toppings of choice.
Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 8g fiber), Protein 27g protein.
ROOT BEER PULLED PORK NACHOS
I count on my slow cooker to do the honors when I have a house full of summer guests. Teenagers especially love DIY nachos. Try cola, ginger ale or lemon-lime soda if you're not into root beer. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 8h50m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a 4- or 5-qt. slow cooker, combine pork roast and root beer. Cook, covered, on low 8-9 hours, until meat is tender., Remove roast; cool slightly. When cool enough to handle, shred meat with 2 forks. Return to slow cooker; keep warm., To serve, drain pork. Layer tortilla chips with pork, cheese, tomatoes and optional toppings as desired. Serve immediately.
Nutrition Facts : Calories 391 calories, Fat 23g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 287mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
BLACK BEANS IN A PRESSURE COOKER
Provided by Tyler Florence
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
- Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.
INSTANT POT BLACK BEANS
Instant Pot black beans are the key to a lot of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the week. For years, I've tried to find a homemade recipe as creamy and tasty as Mexican restaurant beans. This is that recipe. -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Rinse and sort beans. Transfer to a 6-qt. electric pressure cooker. Add 2 teaspoons salt and 7 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Allow pressure to naturally release for 20 minutes and then quick-release any remaining pressure., Drain beans; discard liquid. Return beans to pressure cooker. Add remaining salt and water, lard, cumin and garlic powder. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure; do not drain., If desired, mash or puree beans in broth and sprinkle with queso fresco and cilantro.
Nutrition Facts : Calories 203 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 475mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 7g fiber), Protein 10g protein.
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