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Beans & Rice Recipes
Refried Beans (the easy way)
Pinto beansWaterSpices(garlic, cumin, lemon juice, salt, onion powder,pepper, paprika, ginger, etc.)Place pintos in a large pot with lots of water. Bring pintos to a rolling boil for 2-5 minutes. Remove fromheat and cover for 45-60 minutes. Bring beans back to a boil, then turn down and simmer for 45-60minutes(or until tender, but not too mushy); adding more water if it starts to look low. Place drained beansin a blender, saving the liquid. Add some of the bean liquid and blend until desired consistency. Adddesired spices(salt and garlic for sure, then whichever ones you like to your taste) and continue to blend.Pour beans into a bowl, and you now have refried beans. Use immediately or freeze until you need them.Enjoy!Tip: If you've added too much liquid in the blender, you can always cook it out in the microwave or on thestove.
Refried Beans (the real way)
Pinto beans WaterOilSpices(garlic, cumin, lemon juice, salt, onion powder,pepper, paprika, ginger, etc.)Place pintos in a large pot with lots of water. Bring pintos to a rolling boil for 2-5 minutes. Remove fromheat and cover for 45-60 minutes. Bring beans back to a boil, then turn down and simmer covered for 45-60 minutes(or until tender, but not too mushy); adding more water if it starts to look low. Place drainedbeans in a pot with some oil. Mash the beans while cooking on the stovetop. Add spices and keepmashing until desired consistency. Serve and enjoy!
Black and White Bean Hummus
1 15 oz can black beans rinsed and drained1 15 oz can great northern beans rinsed and drained
 
3 green onions chopped1 lime juicedsalt to tastedash of hot sauce (Tapa tio is my favorite). Blend in food processor or blender until smooth.
Black Bean Salad Wraps
Flour tortillas 1-2 T mayonnaise or miracle whip1/2 c salsa lettuce, cleaned and shredded1 can black beans(or 2 1/2 c cooked)In small bowl mash black beans until mostly mashed. Add salsa and mayonnaise. Spread mixture ontotortilla and top with thin layer of lettuce. Roll tortilla into a wrap. Eat whole, or cut into slices forappetizers. Enjoy!Tip: If lettuce isn't part of your food storage, you could make and use sprouts, or just skip the lettucealtogether.
Chicken with Black Beans and Rice
1 lb boneless skinless chicken breasts* 1 med onion, chopped*1 garlic clove, minced* 1 14 1/2 oz can chicken broth1 T Worcestershire sauce 1/4 tsp salt3/4 c uncooked rice 1/4 tsp dried oregano or thyme leaves1 c frozen corn* 1/8 tsp ground red pepper (or chili powder)1 15oz can black beans, drained and rinsedBoil chicken and cube. In large saucepan sautee onions. Add broth, Worcestershire sauce, spices, andchicken. Bring to boil. Then add rice. Simmer covered for 10 min. Add corn and black beans. Cook 10- 15 minutes more or until rice is done. Serve and enjoy!*In a food storage situation, use canned chicken(or leave out), dried onion and garlic, and canned corn.
Tortillas
2 c flour 1/4 c shortening*
 
1 tsp salt 1/2 - 3/4 c water2 tsp baking powderMix flour, salt, and baking powder in bowl. Cut in shortening. Add water until dough forms a nice ball.Let rest 15 minutes. Divide dough into 12 balls. Roll out thin on floured surface. Fry in dry skillet, 15seconds at a time on each side until done. Don't overcook. Place in kitchen towel inside a plastic baguntil all are cooked and ready to serve. If any leftover, store in a tightly sealed bread bag.*You can also substitute shortening with mashed beans with a little oil.
Mexican Rice
1 c uncooked rice 1 Tbs oil dried onion or onion powder2 c chicken broth 2 Tbs salsa garlic and/or cumin to tasteHeat oil in a frying pan, then add uncooked rice. Heat rice until it turns light golden brown. Add chickenbroth, salsa, and spices. Bring to boiling, then cover and simmer for 15-20 minutes until rice is done.Enjoy!Tip: This way to cook rice can also be done for stir fried rice. Just use soy sauce, garlic, and gingerinstead of the salsa, garlic, and cumin. Veggies can be added toward the end of cooking time and eggfried in at end.
Enchilada Sauce
2 tablespoons vegetable oil 2 tablespoons all-purpose flour2 tablespoons chili powder 1/2 teaspoon ground cumin1 (8-ounce) can tomato sauce 2 cups water1 teaspoon salt 1/4 teaspoon garlic powderHeat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute. Add remainingingredients and bring to a boil. Turn down heat and simmer for about 10 minutes. Makes 3 cups sauce.
Taco Soup
1 can chili taco seasoning1 can corn extra spices(optional)1 can diced tomatoes
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