Cuban Rice and Black Bean Salad with Jalapeño Mustard
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Cuban Rice and Black Bean Salad with Jalapeño Mustard
This recipe comes to us from Frank’s RedHot Website
Ingredient
- 1 Tbsp. FRENCH’S® Classic Yellow® Mustard
- 3 Tbsp. Olive oil
- 3 Tbsp. apple cider vinegar
- 3 Tbsp. mayonnaise
- 2 Tbsp. chopped jalapeños
- 1 Tbsp. chopped cilantro
- 1/2 tsp. ground cumin
- 1 tsp. FRANK’S RedHot® Original Cayenne Pepper Sauce
- 2 cups cooked white rice
- 1 (15 ounce) can black beans,drained and rinsed
- 1 cup julienne bell peppers and whole kernel corn
Directions
- WHISK together mustard, vinegar, mayonnaise, jalapeños, cilantro, cumin and Frank’s RedHot Sauce in large bowl.
- STIR in rice, black beans, bell peppers and corn; toss to blend. Cover and refrigerate until chilled. Garnish as desired.
Please see source website for additional pictures and detailed instructions – Frank’s RedHot Website
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Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
Rice & Bean Cakes
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Bean & Rice Cakes
This recipe comes to us from Jan at Savvy Mom
Ingredient
- 2 cups cooked rice
- 1 cup frozen corn kernels
- 1 cup pinto or black beans
- ⅔ cup grated cheddar cheese
- 2 green onions, trimmed and sliced
- 2 eggs
- ½ tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
Directions
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Preheat the oven to 400˚F and liberally grease a standard muffin tin.
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In a medium mixing bowl combine the rice, corn, beans, cheese and green onions. In a smaller bowl, whisk together the eggs, chili powder, cumin and salt.
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Add the egg mixture to the rice and stir well. Divide evenly between muffin tin and bake for 12–15 minutes or until the rice is slightly golden.
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Allow to cool for 5 minutes before removing from muffin tin.
Please see source website for additional pictures and detailed instructions – Savvy Mom
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
Lone Star Red Beans & Rice
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Lone Star Red Beans & Rice
This recipe comes to us from Tina at Fusion Craftiness
Ingredient
- 1 lb small red beans
- 1 Tbs oil
- 1 small white onion diced small
- 1 Poblano, diced small
- 6 cloves garlic, minced
- 4 cups chicken broth
- 2 Tbs of fresh oregano or 1 tsp dried
- 2 Tbs of fresh thyme or 1 tsp dried
- 1 bay leaf
- 1 Tbs of smoked paprika
- 1/2 lb smoked brisket or other smoked meat
- Salt and pepper to taste
- Cooked rice
Directions
- Soak red beans overnight in 6 cups of water. If you don’t have time, bring red beans and water to a boil for 5 minutes in a large pan. Cover and remove from heat, let sit for 1 hour.
- Saute onions and poblano in a skillet with 1 tbs of oil until onion is translucent and soft. Add garlic and cook for one more minute.
- Place beans, broth, oregano, thyme, bay leaf, paprika, and sautéed vegetables into a crockpot and cook on low 6 hours.
- Mash beans with a bean masher or a fork and cook for 1 more hour.
- Season with salt and pepper as needed, serve over rice.
Please see source website for additional pictures and detailed instructions – Fusion Craftiness
Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Buy the book (in Print or on Kindle)
“72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans”
***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.
