Tag Archives: Oregano

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

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BookCover - FRONT
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.

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Cuban Pork Rice Bowls with Black Beans & Plantains

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Cuban Pork Rice Bowls with Black Beans & Plantains

This recipe from Angelina at Baked Ambrosia

Ingredient

Mojo Pork
  • 3-4 lb pork shoulder
  • ½ cup cilantro
  • ¼ cup olive oil
  • 1 orange zest
  • ¾ + ¼ cup orange juice, separated
  • ½ cup lime juice
  • 1 lime zest
  • 8 cloves garlic
  • ¼ cup fresh mint
  • 1 tbsp dry oregano
  • 1 red chili, seeded
  • 1 tbsp cumin
  • salt and pepper, to taste
  • 2 onions quartered
Cilantro Lime Rice
  • 1 tbsp butter
  • ½ onion, diced
  • 1½ cup Jasmine rice
  • 3 cups chicken broth, or water
  • 1 lime, juice and zest
  • ½ cup cilantro, chopped
  • salt and pepper, to taste
Black Beans
  • 2 cans black beans, drained and rinsed
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 2 tsp dry oregano
  • ½ – 1 cup chicken broth
  • salt and pepper, to taste
Plantains
  • 2 large plantains
  • 2 tbsp oil
  • salt

Directions

Mojo Pork

  1. Make the marinade by adding cilantro, olive oil, orange zest, ¾ cup orange juice, lime juice, lime zest, garlic, mint, oregano, chili, cumin, salt, and pepper in a food processor. Process until well combined. Transfer marinade to a gallon size freezer bag and add the pork shoulder. Marinate in the refrigerator for at least 2 hours or over night.
  2. Remove pork from refrigerator and preheat oven to 325°F.
  3. Arrange onion quarters in a roasting pan. Place pork on top. Reserve remaining marinade. Cover pan with foil and roast 2½ hours. After 2½ hours, remove foil and additional 30 minutes.
  4. Remove pork from oven and let rest for 10-15 minutes.
  5. Skim roasting pan drippings and add to reserved marinade. Transfer drippings and marinade to a small sauce pan. Add ¼ cup orange juice and bring to a boil.
  6. With a fork, shred the pork and top with ⅓ of the sauce to keep it from drying out. Cover and set aside.
Cilantro Lime Rice
  1. Melt butter over medium heat in medium size pot. Add chopped onion and saute until translucent. Add rice and stir to combine. Add chicken broth and bring to a boil. Once boiling, cover pot and reduce heat. Cook 15-20 minutes or according to package.
  2. Once cooked, remove from heat. Fluff rice with a fork. Add lime juice, zest, chopped cilantro, salt and pepper. Mix to combine.
Black Beans
  1. Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans along with cumin, oregano, salt, and pepper. Mash beans in pot. If beans are too dry, add chicken stock, ¼ cup at a time. Add remaining beans. Stir to combine.
Plantains
  1. Cut plantains into diagonal strips.
  2. Heat oil in a cast iron skillet. Once hot, add plantain strips (a few at a time). Fry 1-2 minutes on each side. Transfer friend plantains to a plate lined with a paper towel. Sprinkle with salt.
Assembly
  1. To assemble rice bowls, begin by placing rice in the bottom of a bowl. Top with shredded pork and sauce as desired. Add black beans and plantains. Sprinkle with chopped cilantro and serve with extra lime.

Please see source website for additional pictures and detailed instructions – Baked Ambrosia

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BookCover - FRONT
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.

Spanish Chickpeas & Rice

Picture from Budget Bytes

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Spanish Chickpeas & Rice

Beth @ Budget Bytes

Ingredient

  • 2 Tbsp olive oil
  • 2 cloves garlic
  • ½ Tbsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp cayenne pepper
  • Freshly cracked black pepper
  • 1 yellow onion
  • 1 cup uncooked long grain white rice
  • 1 15oz. can diced tomatoes
  • 1 15oz. can quartered artichoke hearts
  • 1 19oz. can chickpeas
  • 1.5 cups vegetable broth*
  • ½ tsp salt (or to taste)
  • ¼ bunch fresh parsley
  • 1 fresh lemon

Instructions

  1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
  2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
  3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
  4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
  5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

Please see source website for additional pictures and detailed instructions – Budget Bytes

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)

BookCover - FRONT
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.