COSTA RICAN BLACK BEANS AND RICE RECIPES

Name: Ranchero Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces; 2 bay leaves; 1 teaspoon dried oregano; 2 teaspoons ground cumin; 1 medium yellow onion, finely chopped; 1 jalapeno chile one seeded, ribbed and chopped; 1 (14-ounce) can chopped tomatoes with liquid; 1 (12-ounce) can pinto beans, washed and drained; 1/2 teaspoon salt; 1/8 teaspoon fresh ground black pepper

RANCHERO BEANS RECIPE | INGRID HOFFMANN | FOOD NETWORK

Ranchero Beans Recipe | Ingrid Hoffmann | Food Network image

Provided by Ingrid Hoffmann

Categories side-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano
2 teaspoons ground cumin
1 medium yellow onion, finely chopped
1 jalapeno chile one seeded, ribbed and chopped
1 (14-ounce) can chopped tomatoes with liquid
1 (12-ounce) can pinto beans, washed and drained
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve hot in bowls.

SLOW COOKER PERNIL (PUERTO RICAN ROAST PORK) - SKINNYTASTE

Slow Cooker Pernil (Puerto Rican Roast Pork) - Skinnytaste image

Pork shoulder marinated overnight in garlic, citrus juices, cumin and oregano and slow cooked all day in the slow cooker.

Provided by Gina

Categories Dinner

Total Time 480 minutes

Prep Time 15 minutes

Cook Time 480 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3 lb boneless pork shoulder blade roast (lean, all fat removed)
4-5 cloves garlic (crushed)
1 tbsp coarse salt
1/2 tsp oregano
1/2 tbsp cumin
1/4 tsp crushed black pepper
3 oranges (juice of (1/2 cup))
2 limes (juice of)

Steps:

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
Combine the remaining ingredients and pour over pork.
Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.
The next day, remove the crock pot and cook on low, 8 hours.
After 8 hours, remove pork and shred using two forks.
Remove liquid from crock pot and add pork back to crock.
Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more).
Let it cook another 15-30 minutes.

Nutrition Facts : ServingSize 3 oz pork, Calories 265 kcal, CarbohydrateContent 3 g, ProteinContent 34 g, FatContent 12 g, SaturatedFatContent 4.5 g, CholesterolContent 114 mg, SodiumContent 574 mg, SugarContent 1.5 g

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RANCHERO BEANS RECIPE | INGRID HOFFMANN | FOOD NETWORK

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