MEXICAN RED BEANS RECIPES

Name: Mexican Red Beans (Crock Pot)
Prep time: 20 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 1 lb dried red beans or 1 lb pinto beans; 2 cups water; 2 cups hot water; 1 large onion, coarsely chopped; 1 (14 1/2 ounce) can diced tomatoes; 2 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; 2 teaspoons salt; 1/4 lb bacon, chopped (optional)

MEXICAN RED BEANS (CROCK POT) RECIPE - FOOD.COM

Mexican Red Beans (Crock Pot) Recipe - Food.com image

This is a recipe that I adapted. This recipe was printed in the cookbook that came with my crock pot over 25 years ago. The serving size is approximate. The number of servings depends on if you are serving this as a side or a main dish.

Total Time 120 minutes

Prep Time 20 minutes

Cook Time 1

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dried red beans or 1 lb pinto beans
2 cups water
2 cups hot water
1 large onion, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 teaspoons salt
1/4 lb bacon, chopped (optional)

Steps:

Sort beans and wash under running water.
Place beans in a large pan and bring to a boil.
Boil 10 minutes, drain.
Place the precooked beans in a crock pot adding water and remaining ingredients.
Cover and cook on high for 1 to 2 hours, turn down to low and continue to cook for 8 hours.
During cooking add additional hot water if needed.

Nutrition Facts : Calories 27.7, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 473.5, CarbohydrateContent 5.1, FiberContent 0.8, SugarContent 1.8, ProteinContent 2.5

MEXICAN RED BEANS & RICE RECIPE - FOOD.COM

Mexican Red Beans & Rice Recipe - Food.com image

This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Steps:

In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
During the last 15 minutes that rice cooks, prepare bean mixture.
Heat olive oil in large skillet over med-high heat.
Add onions& saute for approx.
10 minutes or until translucent and soft.
Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
Add beans, salsa and water to pan and cook for approx.
5 more minutes, until mixture is hot.
To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

Nutrition Facts : Calories 625.8, FatContent 10.3, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 712.1, CarbohydrateContent 110.9, FiberContent 20.4, SugarContent 5, ProteinContent 25.5

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