PINTO BEANS RANCHEROS
From Safeway Brand Pinto Beans package: "This delicious Mexican-style side dish is mild enough to compliment a variety of entrees. Try it with enchiladas and fajitas, roast chicken, hamburgers and meatloaf." I have made this recipe and my family has asked that I never serve "regular" refried beans again.
Provided by NELady
Categories Beans
Time 1h20m
Yield 8 sides, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook beans until tender, but not completely soft (30-40 minutes).
- Meanwhile, in 12-inch skillet, cook the bacon over moderate heat until crishp and browned. Spoon off and discard all but 1 tablespoon fat.
- Add onion, red and green pepper and garlic.
- Cook for 1 minute, stirring.
- Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
- Dran beans and stir into skillet with cumin, thyme, broth and bay leaf.
- Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.
- Remove bay leaf and season with salt and pepper to taste.
Nutrition Facts : Calories 157.9, Fat 5.9, SaturatedFat 1.9, Cholesterol 7.7, Sodium 287.4, Carbohydrate 18.7, Fiber 5.9, Sugar 1.9, Protein 8.2
RANCHERO BEANS
Provided by Ingrid Hoffmann
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve hot in bowls.
RANCHERO BLACK AND PINTO BEANS
Make and share this Ranchero Black and Pinto Beans recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
- Thaw ham and beans. Dice ham. Chop onion.
- Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
- Steam garden green beans for 4-5 minutes in microwave.
- Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
- Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
- Cost about $2.50.
Nutrition Facts : Calories 807.1, Fat 7.7, SaturatedFat 2.1, Cholesterol 36.4, Sodium 1357.8, Carbohydrate 135.1, Fiber 37.3, Sugar 5.1, Protein 53.4
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
HUEVOS RANCHEROS VERDE
Steps:
- Rinse pinto beans well and remove any beans that don't appear fresh or cleaned. Soak the beans in hot water for at least 2 hours and up to 4 hours.
- Place beans with their soaking liquid, quartered onion and 1/2 tablespoon sea salt in a stockpot. Bring to boil, then reduce heat and simmer, checking occasionally to make sure they are fully covered with water, until beans are soft, about 2 hours. Remove to hotel pans or wide, shallow containers and chill until fully cooled, then cover with plastic and chill overnight.
- Preheat the oven to 350 degrees F.
- Remove husks from tomatillos and rinse well, then pat dry. Put in a large stainless steel bowl and lightly coat with 2 ounces olive oil. Spread on a baking sheet and roast until skins appear blistered, about 30 minutes. Let cool completely in the refrigerator, then puree finely (but do not let the seeds break down) in a robot coupe or food processor.
- Put remaining 2 ounces olive oil, diced onions and garlic in a stockpot and sautee until translucent, being sure not to let the garlic burn. Add tomatoes and jalapenos and cook, stirring occasionally, until cooked down somewhat. Add pureed tomatillos and 4 cups water and let cook until it starts to simmer. Add butter and cook, stirring, until it melts and is fully incorporated, about 10 minutes. Add cilantro, pepper and 1/2 tablespoon salt and turn off heat.
- Reheat pinto beans in a stockpot, then lightly mash. Add remaining 1/2 tablespoon salt. Remove from heat.
- Grill corn tortillas on a hot flat top or griddle until they start to mark. Cook eggs over medium and place on top of the grilled tortillas on a dinner plate. Scoop 4 ounces ranchero sauce over eggs. Serve with a 4-ounce portion pinto beans in a ramekin. Sprinkle Cotija on top and garnish ranchero with a pinch of cilantro. Serve with home fries or hash browns.
RANCHER BEANS
Steps:
- Cook the presoaked beans over medium heat for 1 hour and 20 minutes.
- Preheat the pit to 210 degrees F.
- In a hotel pan, combine the beans, ham, sugar, cumin, jalapenos, chili powder, garlic, onions and peppers. Cover with aluminum foil and cook overnight on the pit.
- Transfer to a serving dish, and serve.
Nutrition Facts : Calories 172 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 13 milligrams, Sodium 47 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 8 grams, Sugar 15 grams
POTLUCK RANCHERO BEANS
Be the bearer of the best beans at the potluck! These are made with big chunks of Mexican chorizo, sliced wieners and BBQ sauce.
Provided by My Food and Family
Categories Beans
Time 45m
Yield Makes 16 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Brown chorizo in saucepan on medium heat. Meanwhile, blend tomatoes, onions, cilantro and garlic in blender until smooth.
- Drain chorizo; return to saucepan. Add wieners; cook 3 min., stirring occasionally. Stir in tomato mixture. Bring to boil.
- Stir in remaining ingredients; simmer on medium-low heat 20 min., stirring constantly.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
RANCHERO BEANS
Mexican style beans with the most delicious broth. I never bother to soak these beans, or pour off the first boil of water. This is the way we've cooked Mexican beans in my family for generations. But, if you're a stickler for bean ritual, feel free to presoak, et cetera, to your heart's content.
Provided by rockytuesday
Categories Beans
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
- Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
- Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
- Serve in a cup or bowl.
Nutrition Facts : Calories 225, Fat 13.2, SaturatedFat 4.3, Cholesterol 19.3, Sodium 1402, Carbohydrate 18.3, Fiber 5.8, Sugar 1.7, Protein 8.9
BLACK BEAN HUEVOS RANCHEROS
Get everything you'd want in Black Bean Huevos Rancheros: black beans, eggs, fresh cilantro, melted cheese...and more! Black Bean Huevos Rancheros is a hearty cast-iron classic.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Combine beans, tomatoes, onions, 3 Tbsp. dressing and cumin in medium cast iron skillet sprayed with cooking spray; place on grill grate.
- Cook 12 min. or until most of the tomato juices are cooked off, stirring occasionally. Meanwhile, whisk eggs with 1/4 cup cilantro and remaining dressing until blended. Reduce heat to medium-low.
- Pour egg mixture over bean mixture in skillet; cover with foil. Cook 10 min. or until eggs are set. Top with cheese; cook 2 min. or until melted, adding tortillas to the grill for the last minute to warm.
- Sprinkle eggs with remaining cilantro. Serve with tortillas.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 510 mg, Carbohydrate 21 g, Fiber 4 g, Sugar 3 g, Protein 13 g
BLACK BEAN HUEVOS RANCHEROS
Layered with black beans plus fresh salsa and shredded Monterey Jack cheese, this is a delicious version of the classic Spanish or Mexican 'rancher's eggs' dish.
Provided by ZZ
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- To make the salsa, stir the tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt to taste, together in a bowl until well blended. Cover, and refrigerate until needed.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
- Place 1 teaspoon canola oil in a skillet, and heat over medium heat. Stir in the garlic, and cook 1 minute until light brown. Mix in the black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off heat, and keep warm.
- Place four tortillas on the prepared baking sheet. Sprinkle the cheese evenly over the tortillas. Top with the remaining four tortillas. Cover the baking sheet with aluminum foil.
- Bake tortillas in preheated oven until cheese melts, about 5 minutes.
- Place the remaining 1 teaspoon canola oil in a skillet, and heat over medium heat. Crack eggs into skillet, and cook to desired firmness.
- To assemble huevos rancheros, place filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 52.9 g, Cholesterol 213.7 mg, Fat 16.5 g, Fiber 14.1 g, Protein 22.7 g, SaturatedFat 5.4 g, Sodium 893.3 mg, Sugar 3.3 g
RANCH STYLE PINTO BEANS
This is a home-made and not a "can" version. Make it on a cold day, when you can spend some time in the kitchen. Guaranteed to please!
Provided by Maine-iac
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside.
- In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper.
- Add spices and simmer an additional 2 minutes.
- Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks.
- Add chicken broth to cover contents.
- Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours.
- Re-season with spices, as needed.
- Cut and flake meat from hocks into bean mixture.
- Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.
RANCHERO BEANS
These are great on a cold night for dinner. While this recipe is for being doen on the stove top, I've often done it in the crockpot. I just don't saute everything, but throw it all into the crock, including the already fried bacon. Aso, when I use the crockpot, I'll often substitute out the can of beans for a multi-bean pack that I'll soak overnight (start them out in hot water) before I cook them in the crockpot. This was adapted from a recipe by Ingrid Hoffman on Food Network's Simply Delicioso.
Provided by skfritz525
Categories Tex Mex
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 2 minutes.
- Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
- Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
- Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
- Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve in hot bowls.
Nutrition Facts : Calories 397.9, Fat 26.4, SaturatedFat 8.6, Cholesterol 38.6, Sodium 767, Carbohydrate 26.1, Fiber 8.3, Sugar 1.6, Protein 14.7
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