Beans And Stuff Recipes

BEAN RECIPES: PINTO BEAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
• Add the tomatoes, beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
• Stir in the lime juice and season to taste. Serve with desired toppings.

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

BEAN & SALSA STUFFED PIZZA

Steps:

• Preheat oven to 400°. On a work surface, unroll 1 pie crust sheet. Roll into a 12-in. circle. Transfer to an ungreased 12-in. pizza pan., Reserve 1 tablespoon taco seasoning for topping. In a small bowl, mix refried beans and remaining taco seasoning; spread over crust to within 1 in. of edge. Top with onion, black beans, chiles and salsa. Sprinkle with 3/4 cup cheese., Unroll remaining pie crust sheet; roll into a 13-in. circle. Place over cheese. Trim, seal and flute edge. Cut slits in top. Brush top with oil; sprinkle with reserved taco seasoning., Bake 15-17 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. If desired, serve with sour cream and additional salsa.

PINTO BEANS AND RICE STUFFED PEPPERS

Steps:

• Sort dry beans and remove any pebbles or overly dried beans.
• Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
• Drain soaking water and rinse beans.
• In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
• Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
• Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.
• Prepare rice according to package instructions ahead of time, or use precooked rice.
• Preheat the oven to 375 degrees.
• In a bowl, combine cooked brown rice, pinto beans, salsa, and corn.
• Carefully slice bell peppers in half and discard seeds. Stuff the peppers with the rice and bean mixture.
• Place the peppers in an oiled baking dish and bake at 20 minutes, covered in tin foil.
• Remove the foil and bake for an additional 10 minutes.
• Serve with your favorite toppings.

BEANS AND STUFF

Steps:

• In a large bowl, combine pork and beans, corn, kidney beans, and chili; set aside.
• In a large skillet, fry bacon until crisp. Remove from pan and drain on paper towels. When bacon is cool, crumble into small pieces. Set aside.
• Sauté onion and green pepper in bacon drippings. Add onion mixture and crumbled bacon to bean mixture. Stir in ketchup and Worcestershire.
• Pour mixture into a sprayed 4-quart casserole dish; cover. Bake at 350°F, 50-60 minutes.