PINTO BEANS AND RICE
I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.
BIG DADDY PINTO BEANS 'N RICE
This is another one of big daddy's favorites. I just happen to have pinto beans, but you can use, red beans, or white beans for this too. The key is just to season really well. We're from New Orleans, if you cut us, we'll bleed seasoning. hehehe Enjoy!
Provided by donna morales @Donnald07
Categories Other Main Dishes
Number Of Ingredients 15
Steps:
- Boil the salt meat and gizzards together in large pot full of water. Needs to boil till tender about an hour. Test.
- Chop all seasonings and put in cast iron pot with about 3 tablespoons vegetable oil. When seasonings are tender, add bacon and sausage and cook till meat starts browning.
- Add beans, tomatoes and okra, and chicken broth. Bring to boil till liquid is reduced and thickens up like a stew consistency. I add my tony's, salt and pepper and garlic powder at this time, to taste.
- Add gizzards and salt meat and simmer for about 30 minutes.
- You can use regular white or brown rice, I used dirty rice mix as it just adds to the flavor of the dish and it's what big daddy likes.
- NOTE: I never serve this on the day I cook it. I wait till the next day, as it will always taste so much better then, because all the flavors have over night to come together even more.
- NOTE: When I use fresh beans which is the majority of the time I start two days ahead and let them soak in water for 24 hours with about 1/2 teaspoon of baking soda as it cuts down on the gas in the beans. I don't put them in the fridge when I soak them and the liquid is more like six cups when cooking fresh beans, the rest is the same. When cooking red beans and white beans I always use fresh beans.
PINTO BEANS AND RICE
Make and share this Pinto Beans and Rice recipe from Food.com.
Provided by CJAY8248
Categories Beans
Time 40m
Yield 6 cups sauce, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
- Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
- Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
- Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
- Serve over hot cooked rice.
Nutrition Facts : Calories 506.1, Fat 9.6, SaturatedFat 4.7, Cholesterol 20.4, Sodium 741.1, Carbohydrate 84, Fiber 15.2, Sugar 7.3, Protein 22.9
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
BIG EASY RED BEANS N' RICE
Make and share this Big Easy Red Beans N' Rice recipe from Food.com.
Provided by Kana K.
Categories Long Grain Rice
Time 1h45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
- In a large pan, render the ham chunks by cooking until the fat becomes liquid, remove ham and place to the side.
- In the fat that remains sauté the onion, garlic, celery and parsley.In a large pot, combine the beans, water, meat, bay leaf, salt & pepper.
- Bring to slow boil, lower heat to simmer and cook for about 1 1/2 hours, stirring occasionally until beans are tender.
- Remove bay leaf and serve over rice.
Nutrition Facts : Calories 302.5, Fat 4, SaturatedFat 1.2, Cholesterol 34.1, Sodium 990.1, Carbohydrate 38.6, Fiber 12, Sugar 2.2, Protein 28.5
BIG DADDY'S SPANISH RICE WITH PIGEON PEAS
From episode of Paula Dean when she had Big Daddy as a guest. This recipe goes along with the Big Daddy's Rockin' Roast Pork Shoulder recipe
Provided by cleeo2
Categories Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For the Rice:.
- In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
- Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender(*see Chef's note below). Remove from heat.
- *Chef's Personal Note: For best results, cook rice for 25 minutes after covering with lid. Turn off heat and let sit another 10-15 minutes.
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