Ranchero Black And Pinto Beans Recipes

RANCHERO BEANS

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.

RANCHERO BLACK AND PINTO BEANS

Steps:

• Cook black and pinto beans. (Because they take so long to cook, I prefer to cook these in large batches and freeze them in 2 cup portions.).
• Thaw ham and beans. Dice ham. Chop onion.
• Add oil to skillet, then add onion and ham. Toss in partially or completely thawed beans. Add can of Rotel, undrained. Stir and sauted for 4-5 minutes.
• Steam garden green beans for 4-5 minutes in microwave.
• Thaw brown rice in microwave. (Just like the beans, I prefer to cook up a big batch of brown rice and freeze them in 3 cup portions -- enough for our family!).
• Serve Ranchero Black and Pinto Beans over Rice with Green Beans on the side.
• Cost about $2.50.

RANCHERO BEANS

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 in hot bowls.

BLACK AND PINTO BEAN SALAD

Steps:

• Combine all ingredients and refrigerate for 1 hour prior to serving.

PINTO BEANS RANCHEROS

Steps:

• Cook beans until tender, but not completely soft (30-40 minutes).
• Meanwhile, in 12-inch skillet, cook the bacon over moderate heat until crishp and browned. Spoon off and discard all but 1 tablespoon fat.
• Add onion, red and green pepper and garlic.
• Cook for 1 minute, stirring.
• Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.
• Dran beans and stir into skillet with cumin, thyme, broth and bay leaf.
• Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.
• Remove bay leaf and season with salt and pepper to taste.

RANCHERO BEANS

Steps:

• Sort the beans, toss out all the rocks and imperfect beans. Rinse beans and place in a pot. Cover with water 2 inches above beans. Bring to a boil. Reduce heat and simmer, covered for 1 1/2 hours, adding water if needed.
• Add remaining ingredients, making sure water covers everything. Simmer about 1 1/2 hours.
• Taste the beans and broth together in a spoon. If it is not spicy enough for you, dice the jalapeño or add a few drops of Tobasco to taste.
• Serve in a cup or bowl.