March 26, 2011 at 11:17 am (bananas, brown sugar, butter, butternut squash, canned pinto beans, canola oil, cilantro, Desserts, garlic, green bell pepper, leaf lettuce, lemons, long-grain white rice, Main Dish, onion, orange bell peppers, oregano, pepper, red chile pepper, red wine vinegar, rum, Salad, sea salt, stovetop, vegetable oil, yellow bell pepper)
Recipes by Eric Ripert, Le Bernadin, New York City
Serves: 4
FOR THE BEANS
3 tablespoons canola oil
1 small butternut squash, peeled, seeded and diced (1-inch)
2 cans (12-15 oz) pinto beans, rinsed and drained
fine sea salt and freshly ground pepper
FOR THE RICE
2 cups white rice
3 ¼ cups water
FOR THE SOFRITO
2 tablespoons canola oil
1 small onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, minced
½ bunch cilantro, chopped
1 teaspoon dried oregano
fine sea salt and freshly ground black pepper
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1. Heat canola oil in a pot over medium heat; add the diced butternut squash and sauté the squash until lightly colored, about 5 minutes.
2. Add the pinto beans and 4 cups of water to the butternut squash, bring the beans to a simmer and let cook over low heat for 20-25 minutes, adding more water as needed. Season with salt and pepper.
3. Place the rice in a bowl and rinse the rice until the water runs clear; drain. In a pot, bring the rice and the water to a boil. Reduce heat to low, cover, and simmer until the water has been absorbed, 12 to 15 minutes. Remove from heat and fluff gently with a fork to separate the grains.
4. Meanwhile, prepare the sofrito. Heat oil in a pan and add the onions and peppers; sweat until limp, but with no color, about 5 minutes. Add the garlic and cook for another 2 minutes. Add the chopped cilantro and oregano; season with salt and pepper. To serve, stir the sofrito into the beans and serve over rice.
FOR THE GREEN SALAD
Ingredients:
• 1 large head green leaf lettuce
• 1 lemon, zest and juice
• 2 tablespoons red wine vinegar
• ¼ cup vegetable oil
• Fine sea salt and freshly ground black pepper
Directions:
1. Thoroughly wash and dry the green leaf lettuce and parsley. Tear the lettuce into “bite size” pieces, no larger than 2-square inches. Place the lettuce and parsley in a large bowl and set aside in the refrigerator.
2. In a small mixing bowl, combine the lemon juice, zest and red wine vinegar. Season with salt and pepper and gradually whisk in the olive oil to make the vinaigrette.
3. Season the greens with salt and pepper. Toss the greens with enough vinaigrette to lightly coat. Serve immediately.
FOR THE BANANAS FLAMBÉ
Ingredients:
• 1 tablespoon butter
• 4 bananas, peeled
• ¼ cup brown sugar
• ¼ cup rum
Directions:
1. Peel the bananas and slice them in half lengthwise.
2. Heat the butter in a large sauté pan and add the bananas, round-side down.
3. Cook the bananas for 2 to 3 minutes on each side turning them carefully so as not to break them.
4. Sprinkle the brown sugar over the bananas and continue cooking.
5. Add the rum and light it. Serve immediately.
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February 24, 2010 at 2:18 pm (7 ingredients or less, Autumn, canned kidney beans, canned pinto beans, cooked brown rice, lime juice, no-cook, onion, Quick Dishes, red bell peppers, Salad, Summer)
Makes 7 servings.
This classic bean-and-grain combo tastes great as a salad. You can cook up a big batch of brown rice on the weekend; it keeps for several days. Pack along whole-wheat tortillas and some raisins and almonds for dessert.
3 T Good Fat Dressing
2 T fresh lime juice
15 1/2 oz canned red kidney or pinto beans, rinsed and drained
1 small red bell pepper, diced
1 C cooked brown rice
1/2 C chopped onion
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In a large storage bowl or container, mix together dressing and lime juice. Add remaining ingredients and toss gently to combine. Use within 2 or 3 days.
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February 24, 2010 at 2:03 pm (canned black beans, canned diced tomatoes with green chilies, canned great northern beans, canned kidney beans, canned navy beans, canned pinto beans, frozen corn, hominy, Main Dish, mexican-style stewed tomatoes, oregano, Quick Dishes, red pepper (cayenne), roasted garlic olive oil, salt, stovetop, Vegetarian)
Total time: 15 minutes
Makes 4 servings.
14-1/2 oz diced tomatoes with green chilies OR 14-1/2 oz can Mexican-style stewed tomatoes, chopped
15 oz white hominy, rinsed and drained
15 oz canned beans of choice, rinsed and drained
1 C corn kernels
1 t dried oregano
1/8 t cayenne pepper
Salt to taste
1 T roasted garlic olive oil
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In large saucepan, combine all ingredients except oil. Bring to the boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.
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February 9, 2010 at 2:28 pm (Aldi ingredients, carrots, chili powder, cooked black beans, cooked kidney beans, cooked pinto beans, corn, flour tortillas, fresh tomatoes, green bell pepper, ground beef, ground cumin, ground turkey, Main Dish, Mexican, microwave, monterey jack cheese, onion, oven, pepper, red pepper (cayenne), sharp cheddar cheese, slow cooker, stovetop, Summer, summer squash)
Serves 6 – 8
1 lb ground beef or turkey
1 C chopped onion
1/2 C chopped green pepper
2 C cooked pinto or kidney beans
2 C cooked black beans
2 C chopped tomatoes
1/4 – 1/3 C water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 C shredded summer squash or carrots, optional
1 C corn
Ground red pepper to taste
1 C sharp cheddar cheese
1 C Monterey Jack cheese
7 flour tortillas, 6 – 7″ in diameter
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Cook beef, onion and green pepper in a large skillet until meat is browned and vegetables are tender. Drain off fat.
Add beans, tomatoes, water (use the lesser amount if using squash), chili powder, cumin, pepper, squash or carrots, corn and red pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Combine cheeses separately.
In a slow cooker layer about 1 C meat-bean mixture, one tortilla and 1/3 C cheese. Repeat layers to use all ingredients. Cover and cook on low for 5 – 7 hours or until heated through.
Variations: This recipe can be baked in the oven for about 30 minutes at 350 degrees or heated in the microwave. Try various combinations of beans, substitute chicken for the ground meat or use various cheeses for variety.
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October 9, 2009 at 1:45 pm (canned black beans, canned chopped green chiles, canned pinto beans, cheddar, chili powder, ground beef, Main Dish, onion, salsa, scallions, slow cooker, stovetop, tomato sauce)
Prep Time: 15 min
Total Time: 8 hours 20 min
Makes: 6 servings
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups thick ‘n chunky salsa
1 can (15 oz) tomato sauce
1 can (4.5 oz) chopped green chiles
2 teaspoons chili powder
1 can (15 to 16 oz) pinto beans, drained, rinsed
Shredded Cheddar cheese, if desired
Sliced green onions, if desired
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1. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
2. In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.
Substitution: Vary the taste by using black beans instead of pinto beans. If you like a milder chili, use mild salsa and a little less chili powder.
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May 3, 2009 at 11:39 am (canned black beans, canned chopped green chiles, canned diced tomatoes, canned pinto beans, corn tortillas, frozen corn, ground cumin, Main Dish, monterey jack cheese, oregano, oven, Quick Dishes, scallions, sour cream, yogurt)
15 oz canned pinto or black beans, drained and rinsed
14 oz canned diced tomatoes
4 oz chopped green chilies
2 C frozen corn, thawed
2 green onions, minced
1/2 t ground cumin
1/2 t dried oregano
8 corn tortillas
1 1/2 C grated Monterey Jack cheese
Plain yogurt or sour cream (optional)
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Preheat oven to 400 degrees. In a large mixing bowl, combine beans, tomatoes, chilies, corn, green onions, cumin and oregano; mix thoroughly.
Oil a 2-quart casserole or baking dish. Line baking dish with 4 tortillas, overlapping if necessary. Spread half of bean mixture in a layer over tortillas. Sprinkle with half of cheese. Repeat.
Bake 12 to 15 minutes, or until cheese is bubbly. Let stand 1 to 2 minutes, then cut into squares to serve. Top each serving with a dollop of yogurt or sour cream if desired. Makes 6 servings.
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May 1, 2009 at 1:34 pm (canned black beans, canned kidney beans, canned pinto beans, chili powder, cilantro, frozen corn, garlic, green bell pepper, ground cumin, hot cooked rice, jalapeños, mexican-style stewed tomatoes, onion, oregano, quinoa, red pepper (cayenne), stovetop, vegetable oil)
6 servings
Instead of black beans you can also use red kidney or pinto beans, or mix two kinds of beans together. For a change of pace, serve the chili over quinoa or rice.
2 t vegetable oil
1 medium onion, finely chopped
1 medium green pepper, diced
2 jalapenos, seeded and minced
2 cloves garlic, minced
1 T chili powder
1 t ground cumin
1 t dried oregano
1/8 t cayenne pepper
14 oz canned Mexican-style stewed tomatoes
32 oz canned black beans, rinsed and drained
3/4 C water
1 C frozen corn
1/3 C chopped cilantro
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In a large nonstick pot, heat oil over medium heat. Add onion, bell pepper, jalapeno and garlic and cook, stirring often, until vegetables begin to soften, 5 minutes. Add spices, tomatoes, beans and water, and simmer 15 minutes. Stir in corn and cook 1 minute. Stir in cilantro and serve.
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May 1, 2009 at 12:45 pm (Aldi ingredients, canned black beans, canned diced tomatoes, canned kidney beans, canned pinto beans, chili powder, dried onions, fresh tomatoes, garlic powder, ground beef, ground cumin, long-grain white rice, Main Dish, oregano, red pepper (cayenne), salt, Side dish, stovetop, tomato sauce, vegetable oil)
Hillbilly Housewife
2 tablespoons oil
1 cup long grain white rice
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1 tablespoon dry onion
Dash red pepper (optional)
8 oz can tomato sauce OR 1 cup chopped fresh or canned tomatoes
2 cups water
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Get out a 2-quart saucepan. Heat the oil or bacon grease in the pan, over medium heat. Add the rice and saute it in the hot fat until it is toasty and slightly opaque. If you are using fresh onion, add it now too. When the rice is toasted, add the seasonings, tomato sauce and water. Stir it up and bring it to a boil. When it starts to boil, cover the pan with a good lid and reduce the heat to very low. Allow the rice to cook on the back of the stove for a good 20 minutes. Serve topped with cheese for a main dish, or just like it is as a side dish. This is Tom’s favorite food in the entire world. Serves 4 as a side dish, or 2 as a main dish. This recipe doubles easily. Cook it in a 3-quart saucepan if you double it.
If you want to a main dish, you can add a 1/2-pound of cooked ground beef. Another option is to add a 15 oz can of kidney or pinto or black beans (1-1/2 cups cooked beans). Add either along with the tomato sauce and water. Cook as directed.
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April 9, 2009 at 3:51 pm (black beans, canned chipotle chiles, canned pinto beans, cheddar, cheese, corn, corn tortillas, eggs, fresh tomatoes, green bell pepper, ground beef, ground chicken, ground cumin, ground pork, half-and-half, Main Dish, milk, olives, orange bell peppers, oven, pepper, red bell peppers, salsa, salt, scallions, sharp cheddar cheese, sour cream, stovetop, yellow bell pepper)
If you can’t find the pureed chipotles, get whole ones and chop them very finely. Leftovers can be refrigerated or frozen; add small amounts to chili, bean soups, scrambled eggs, or any dish that you’d like to kick up a notch.
Prep Time: 25 minutes
Total Time: 90 minutes
Servings: 6
1 1/2 – 2 cups cooked ground beef, turkey, or chicken (12-16 ounces before cooking)
1/2 cup chopped green onions
1 cup tomato mild, medium or hot salsa
1 tablespoon canned pureed chipotle (optional)
1 1/4 cups half-and-half or whole milk
2/3 cup sour cream
4 large eggs
1 teaspoon ground cumin
salt and pepper to taste
9 six-inch corn tortillas
2-3 cups grated sharp cheddar (4-5 ounces)
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Heat oven to 350 degrees. Mix cooked ground meat, green onions, salsa and chipotle puree in a bowl. Combine half & half, sour cream, eggs, cumin, salt, and pepper in a second bowl; whisk until smooth.
Place 3 of the tortillas in the bottom of a round, 8-inch soufflé dish (or similarly sized deep baking dish), overlapping them to cover the bottom of the dish. Spread a third of the meat mixture over tortillas. Pour a third of the egg mixture over meat. Distribute a third of the grated cheese over this. Repeat these layers two more times. Bake uncovered until liquid is barely set, 65-70 minutes.
Serving Suggestions:
Add any of the following to this dish (or replace the meat with them): cooked black or pinto beans, roasted corn, chopped sweet peppers, sliced olives, or chopped tomatoes. Substitute mild cheddar or other cheeses for the sharp Cheddar.
Copyright by Terese Allen
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April 5, 2009 at 11:10 am (7 ingredients or less, canned kidney beans, canned pinto beans, chili powder, cilantro, garlic, ground cumin, lime juice, Main Dish, oregano, Side dish, stovetop, vegetable oil)
If you like a burn, include some of the seeds of a dried chili, supplement chili powder with hot red pepper flakes or cayenne, or serve the beans with hot sauce on the side. To contrast the hot peppers, serve the beans on plain boiled rice, on cornmeal mush, over hominy, or on a baked potato, with or without chopped onions and/or shredded cheddar or jack cheese on top. Makes a great meal with corn chips or corn tortillas on the side. To be more elaborate, roll the beans in softened corn or flour tortilla with shredded cheese and, if available, shredded iceberg lettuce.
Serves 2 to 4, depending on how you eat them
2 T vegetable oil
2 large cloves garlic, smashed or pressed
1 T chili powder OR 1 dried pasilla chili or ancho chili, seeds and stem discarded
14 oz canned plum tomatoes, with their juice, chopped
2 16-oz cans red kidney beans or pinto beans, drained
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1. In a medium saucepan, over medium-low heat, combine the oil and garlic.
2. While the garlic is cooking slowly, add the chili powder, or, if using a dried chili, use scissors to cut the chili into very fine strips directly into the pan. Stir every once in a while. Cook about 2 minutes.
3. Add the tomatoes, stir well, and increase beat slightly. Let the sauce simmer 15 minutes, until thickened.
4. Add the beans and stir well again. Bring to a simmer and let simmer very gently another 10 minutes. (Can be prepared ahead, but may need a little additional water when reheated.)
5. Serve very hot.
Variations Chili powder contains oregano and cumin. If using a dried chili, add 1/2 teaspoon dried oregano and 1/4 teaspoon cumin, if desired. (You might want to add these even if using chili powder. Chopped cilantro and/or a few drops of lime juice are to the taste of some people.
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