Moms Sunday Beans And Rice Recipes

MOMS SUNDAY BEANS AND RICE

Steps:

• 1. You can use the directions on the back of dry beans to prepare the beans. I like to soak bean in the morning when I get up and start prep for cooking around noon or 1pm.
• 2. After soak over night or quick soak directions- Rinse beans, put in a big pot and add 6 cups of water. Add your stock Turn stove on to med high until boiling. Cover, turn stove to med-med low and simmer for 1 hour. Note- make sure their is about 2in of water above beans the whole cook time. If it get low just add more hot water to make 2in above the beans.
• 3. Pinto seasoning- after an hour add seasoning ( some stores don't carry pinto seasoning already mix ) Homemade Pinto seasoning mix- 1 Tsp. cumin, 1 tsp. salt, 1 tsp. fresh black pepper, 1 Tsp. chili powder, 1/8 tsp. cayenne pepper or 1/2 tsp. red crushed pepper (opt) and 1 Tsp. oregano Cover and cook for another hour on med heat Note- don't let you beans get mushy- means your heat is to high. ( I like to start cooking my rice soon after this step...I make about 3 cups of rice to go with this meal. You can use min rice if you like)
• 4. Onion, jalapeno, and garlic- chop onions, deseed jalapeno and cut into small strips, minced garlic and put all in pot and cook for 1 more hour on med heat. Note- Beans should only take 3 hours of cook time..alway taste your beans before you turn off heat, if bean are still hard... turn up your heat and check every 30-40min until soft- means you had your heat to low or the beans needed more soaking time. Cilantro - add on top 10 min before done. ( If you don't like jalapeno you can add 1/2 can of Rotel tomatoes instead ) Note- to get rid of gas from beans add a 1/2 cup of sliced celery while cooking in the first step it should be dissolve at the end of cooking and or in soaking beans before cook add salt to the soaking water but be sure to rinse soaking water off and add fresh water to cook beans in.

SUNDAY BEANS

Steps:

• Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.
• Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.
• Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to one half of its volume. Taste and adjust the seasonings.
• Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice.