Tag Archives: Poblano Pepper

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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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.

F – From the Chuck Wagon | Creamy Black Beans and Rice Bake

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Creamy Black Beans and Rice Bake

Kent @ From the Chuck Wagon

Ingredients

(Ingredients modified to include Aldi brand name)

  • 2 tablespoons Country Creamery butter
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped yellow or orange bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped poblano
  • 2 cups cooked Rice Bowl white rice (from 1 cup uncooked)
  • 1 15 oz. can Dakota’s Pride black beans (drained and rinsed)
  • 1 10.5 oz. can Chef’s Cupboard cream of celery soup
  • 1/4 cup Friendly Farms milk

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8×11 inch casserole dish.
  2. In a large skillet, melt the butter and cook the onion and peppers, stirring, over medium heat for about 10 minutes or until tender. Remove from the heat and set aside.
  3. In a large bowl, combine the rice, beans and pepper mixture. Stir in the cream of celery soup and milk.
  4. Scrape into the baking dish and bake for approximately 25 minutes until the dish is hot. Serve warm.

Costs = $ 5.12

F - Cost

Please see source website for pictures and detailed instructions – From the Chuck Wagon

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

T – Texas Caviar Rice & Beans

Texas Caviar Rice & Beans

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Texas Caviar Rice & Beans

From Emily @ A Nutritionist Eats

INGREDIENTS

For the Salad

  • 1 (15.8-oz.) can black-eyed peas, drained and rinsed
  • 1 (15-oz.) can no-salt-added black beans, drained and rinsed
  • ⅓ cup finely chopped roasted red bell peppers
  • ¼ cup seeded and finely chopped poblano pepper
  • Texas Vinaigrette
  • 2 (8.8-oz.) pouches fully cooked basmati rice
  • ⅔ cup thinly sliced celery
  • ¾ cup (3 oz.) shredded pepper Jack cheese
  • 1¼ cups chopped tomatoes
  • ¾ cup loosely packed fresh cilantro leaves
  • ⅓ cup thinly sliced green onions
  • 6 oz. tortilla chips
  • Garnish: sliced pickled jalapeño peppers

For the Vinaigrette

  • 3 Tbsp. olive oil
  • 2 Tbsp. fresh lime juice
  • 1½ Tbsp. chopped fresh cilantro
  • 1½ Tbsp. hot sauce
  • 1 minced garlic clove
  • ¼ tsp. chili powder
  • ¼ tsp. ground cumin

INSTRUCTIONS

For the Salad

  • Stir together first 5 ingredients in a medium-size microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
  • Heat rice according to package directions; fluff with a fork. Layer rice, bean mixture, celery, cheese, tomato, cilantro, and green onions in 2-qt. trifle bowl or straight-sided bowl. Serve with tortilla chips.

For the Vinaigrette

  • Whisk all ingredients together. *You’ll need only half of this dressing for the Texas Caviar Rice and Beans. Store the remainder in an airtight container in the refrigerator for up to one week.

Please see actual website for pictures and detailed instructions – A Nutritionist Eats

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