Bbq Cajun Pinto Beans Recipes

CAJUN CHICKEN WITH PINTO BEANS

Steps:

• Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
• Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.

BBQ CAJUN PINTO BEANS

Steps:

• 1. Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*

CAJUN BARBECUE BEANS

Steps:

• Pre-heat oven to 350.
• Brown ground beef in a large skillet and pour off the grease.
• Stir in the onion and bell pepper and saute.
• Transfer beef mixture to a 2-quart casserole and add remaining ingredients and mix well.
• Dish can be refrigerated at this point and baked when ready to serve.
• Bake for 45 minutes.

BBQ CAJUN PINTO BEANS

Steps:

• Soak beans for at least 4 hours, best overnight. Add 4 cups of water, beans and all other ingredients except crackins to a large crock-pot. Stir and mix well. Cook on low for 8 hours. Remove meat from neck bones and discard bones; add meat back in beans. Ladle beans in bowl and top with cracklins. **garnish with parsley and serve with cornbread and sweet jalapeno peppers*.

PATIO PINTOS

Steps:

• Preheat oven to 350°. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium heat 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in beans, tomato sauce, green chiles, brown sugar and seasonings. Sprinkle top with bacon. Bake, covered, 60-70 minutes or until heated through. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

CAJUN RED BEANS

Steps:

• Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
• Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
• Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
• Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
• Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.