Red Beans With Bell Pepper Food

BAKED BEANS AND PEPPERS

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
• Place a large cast-iron skillet over medium heat until hot, then add the bacon and fry until almost crisp, 10 to 12 minutes. Remove to a paper towel-lined plate and set aside.
• Add the onion and peppers to the same skillet to cook in the bacon grease until tender, about 5 minutes. Add the pork and beans, barbecue sauce, brown sugar, vinegar, jalepenos, mustard, salt and pepper, then stir to combine. Bring to a simmer, then transfer to the prepared baking dish. Cut the bacon into large pieces and place on top of the beans. Transfer to the oven to cook until bubbly and syrupy, about 2 hours.

CHORIZO RED BEANS AND RICE

Steps:

• Heat oil in a large saute pan over medium-high heat. Add the fresh chorizo links, reduce heat to medium and brown well on all sides. (Will not be completely cooked through at this point.) Transfer to a cutting board to cool. When the chorizo is cool enough to handle, slice lengthwise, then slice into 1/2-inch pieces.
• Meanwhile, add onion and Ancho pepper to the pan. Cook 4-5 minutes on medium-low or until beginning to soften. Add the garlic, chili powder, coriander, cumin, oregano and bay leaf and cook briefly, approximately 15 seconds.
• Add the tomatoes, chicken broth, chorizo and beans. Bring to a boil, reduce heat to low and simmer 12-15 minutes or until thickened and chorizo is thoroughly cooked through. Remove bay leaf.
• Season to taste with salt, black pepper and hot sauce. Serve with brown rice and sauteed peppers.
• Heat canola oil in a saute pan over medium-high heat. Add the bell peppers and garlic and cook 3-4 minutes or to desired doneness. Add lime juice and salt and pepper to taste. Serve atop beans and rice.

RED BEANS WITH BELL PEPPER

Steps:

• Heat beans or make the way you prefer.
• In the last 15-20 minutes of cooking the beans,clean and chop bell pepper.Add to pot.
• Simmer until bell pepper is soft and had slighty flavored the beans.

BLACK BEANS WITH BELL PEPPERS & RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through., Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
• Using slotted spoon, transfer bacon to paper towel and drain.
• Pour off all but 2 tablespoons drippings from skillet.
• Add green beans and bell pepper to skillet.
• Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
• Add broth.
• Cover and cook until vegetables are crisp-tender, about 5 minutes.
• Season to taste with salt and pepper.
• Transfer to serving bowl. Sprinkle with bacon and serve.

GREEN BEANS WITH PEPPERS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.

ARICA'S GREEN BEANS AND FETA

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

SAVORY BRAISED GREEN BEANS WITH RED BELL PEPPER AND WALNUTS

Steps:

• Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside to cool, then chop to yield 1/4 cup.
• In nonstick skillet over medium-high heat, cook shallots in butter 2 minutes.
• Add chopped garlic. Cook 30 seconds.
• Add green beans and red bell peppers. Cook 2 minutes.
• Add vegetable broth or chicken broth. Bring to a boil. Cover; reduce heat, simmer for 5 minutes.
• Arrange vegetables on serving paltter. Sprinkle with chopped walnuts.

GREEN BEANS AND SWEET RED BELL PEPPER SALAD

Steps:

• Prepare the salad dressing by combining the red wine vinegar with the salt and pepper. Gradually whisk in the olive oil. Best prepared 2-3 hours in advance to allow the ingredients to marinate.
• Cook the green beans until tender crisp and green beans are still brightly colored. To halt cooking, rinse and drain immediately under cold water. Set aside.
• Combine the green beans in a mixing bowl with the diced bell peppers, green onions, and serrano chile.
• Pour the marinated salad dressing over the vegetables and toss lightly to coat.
• Line a large serving platter with the chopped lettuce then arrange the vegetables on top. Garnish with the sliced green onions and the sliced red onions.