South Of The Border Rice Beans Recipes

Steps:

• 1. Heat vegetable oil in a deep skillet over medium heat. Add the onion, garlic, chili powder, oregano, salt and pepper. Cook for 4 minutes.
• 2. Stir in the rice and tomato juice and bring to a boil. Reduce heat to low and cover tightly. Simmer for 20 minutes or until rice is cooked.
• 3. Fluff rice with fork and increase heat to medium.
• 4. Stir in the beans, corn, and ketchup. Cook until heated through, about 5 minutes. Stir in fresh parsley and lime juice.

Steps:

• PREP/PREPARE
• Here is the recipe that I use for the pinto beans, feel free to use your own version. https://www.justapinch.com/recipes/side/vegetable/cooking-under-pressure-flavorful-pinto-beans.html
• When you make the beans, reserve some of the cooking liquid. You might need it to thin out the beans.
• Gather your ingredients (mise en place).
• Grate the onions, and the pat some of the excess liquid with a paper towel.
• Add the butter to a skillet over medium heat.
• When the foaming subsides, add the grated onion.
• Cook until the onions soften, and begin to brown, about 3 - 4 minutes, then add the garlic, and cook until fragrant, about 60 additional seconds.
• Add the beans, then cook and stir, until the mixture come up to a simmer, about 5 minutes.
• Add the chili powder, and cumin, and stir for an additional 1 - 2 minutes.
• Crush the beans with the back of a large spoon, or put them into a food processor, fitted with an S-blade, and give them a few pulses.
• Place the beans back into the skillet, and add the lime juice, and some salt and pepper to taste.
• Continue to cook, and taste for proper seasoning, about 5 - 7 minutes.
• Chef's Tip: If the refried beans are a bit too thick, use some of the liquid from cooking the pinto beans to thin it out.
• PLATE/PRESENT
• Serve anywhere you would use refried beans. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat broiler, coat baking dish with cooking spray.
• In skillet heat oil.
• Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
• Add broth and bring to boil, stir in rice.
• Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
• Remove from heat and stir in beans& 1/2 cup cheese.
• Cover, let stand 5 minutes, then transfer to baking dish.
• Sprinkle with remaining cheese and broil until cheese is melted.
• Sprinkle with cilantro and serve with hot pepper sauce if desired.

Steps:

• Pick through dry beans to remove any stones or bad looking beans.
• Place beans in a large enough pot to cover with 2 " of water and soak overnight.
• After beans have soaked for at least 8 hours, put in a colander and rinse thoroughly.
• Place beans in a large crock pot and cover with approximately 1" of water.
• Add all remaining ingredients (except the peanut butter), stir, and cook on Low for 8 to 10 hours until beans are tender.
• When beans are done, remove bay leaf and large pieces of cooked bacon.
• Ladle 1/2 of pot of beans in a separate bowl in order to puree in a blender. Puree in as many batches need in order not to overfill the blender. Return puree to remaining whole beans in the pot.
• Stir bean mixture gingerly to combine without mashing remaining whole beans.
• Add the peanut butter now. Stir until combined.
• Reheat mixture on medium low until thoroughly heated. Serve as desired.