Cheesy Sprimp Black Bean Roll Ups Ragu Recipes

BEAN ROLL-UPS

Steps:

• Spread bean dip on a flour tortilla, top with shredded cheddar and roll up. Brush with vegetable oil and bake 10 minutes at 400 degrees F. Serve with salsa.

BEAN RAGU WITH LINGUINI

Steps:

• Heat the oil in saucepot over medium-high heat, then add the bacon and render 2 minutes. Add the carrots, celery, garlic, bay leaf and onions. Partially cover and cook to soften the vegetables, 10 minutes. Add the beans, tomatoes, parsley and consomme, and simmer over low heat to combine the flavors and thicken a bit, 15 to 20 minutes. Season the sauce with salt and pepper.
• Cool and store for a make-ahead meal. Reheat over medium-low heat, adding stock or water to thin the sauce out if too thick.
• To serve, heat a pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a cup of the starchy cooking water just before draining pasta and add to the sauce. Drain the pasta and combine with bean ragu. Serve in shallow bowls with a drizzle of olive oil and top with grated cheese.
• Bring a few inches of water to a boil. Cut an "X" into the bottom of the tomatoes with a sharp pairing knife. Once the water comes to a boil, simmer the tomatoes for 1 minute. Place the tomatoes in an ice bath to cool and peel the skins away using the pairing knife.

CHEESY ONION ROLL-UPS

Steps:

• In a large bowl, combine the first 6 ingredients. Spread over each tortilla and roll up tightly. Wrap and refrigerate for at least 1 hour. Slice into 1-in. pieces. Serve with picante sauce.

SHRIMP, BACON, SAUSAGE AND BEAN CASSOULET #RAGU

Steps:

• Directions:.
• Slice the cooked Italian sausage ¼", dice the bacon ¼", chop the onion and celery ½", mince the garlic.
• Heat the olive oil (1) in a Dutch oven, preferably cast iron, over medium-high heat. Add the bacon, sausage, cook until brown, about 10 minutes. Add the onion, celery, garlic, and Creole seasoning, cook until the vegetables are tender about 7 minutes.
• Add the Cannellini Beans.
• Crush the tomatoes with your hands over the contents of the Dutch oven before adding them to the pot. Add the bay leaves, Worcestershire, thyme, and green onions. Add one 24 oz jar of Ragú® Spicy Italian Style sauce. Simmer 15 to 20 minutes.
• Combine the Breadcrumbs, Parmesan, thyme leaves, olive oil, and salt and pepper to taste, to make the crumb topping. Set aside.
• Add shrimp to Dutch oven, and cook until pink, 5 to 7 minutes, don't overcook. Top with crumb topping mixture. Place under broiler and cook until lightly golden, 2 to 3 minutes.

CHEESY SPRIMP BLACK BEAN ROLL-UPS #RAGU

Steps:

• Heat oil in large frying pan, over medium heat. Add garlic and onion stirring until starting to soften, approximately 5 minutes. Add shrimp and cook until no longer pink (about 3-5 minutes). Sprinkle with salt and pepper. Add drained green chiles and Ragu four cheese sauce. Heat and stir until slightly thickened (about 5 minutes). Place in bowl to serve.
• While cooking shrimp and cheese sauce, drain black beans reserving 1/4 cup of liquid. In small saucepan, heat black beans, reserved liquid and lime juice. Heat over medium heat for 3 minutes. Then reduce heat to low to keep warm until ready to serve. At serving time, drain black beans in colander, shaking to remove as much liquid as you can. Put in separate small bowl.
• Bring large frying pan to medium heat. Heat corn tortillas for 20-30 seconds on each side. Keep warm until ready to serve by stacking on a warmed plate and cover with foil or in a covered tortilla keeper.
• Cut avocado in half lengthwise, remove center, then run knife lengthwise to create thin wedges. Use a large spoon to scoop out wedges from skin. Place on plate to serve.
• Guests will place a row of black beans down the center of the heated tortillas, cover with shrimp/cheese sauce, a heaped teaspoon of sour cream and top with a wedge of avocado.