Texas Two Bean Tagine Rsc Recipes

TEXAS TWO BEAN SOUP

Steps:

• In a soup pot, combine the onions and garlic with the oil and salt.
• Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
• Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
• Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
• Add the black-eyed peas, your choice of beans, and the barbecue sauce.
• Mix well, cover and simmer for 10 minutes.
• Add salt to taste.
• Garnish with crushed tortilla chips and sour cream on top if desired.

TEXAS TWO-BEAN SALAD

Steps:

• In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

TEXAS TWO BEAN TAGINE #RSC

Steps:

• Line a baking sheet with Reynolds Wrap foil. Gently mix the meatball ingredients in a large bowl. Roll meat mixture into 1 1/2-inch meatballs and place on lined baking sheet. Set aside.
• Preheat oven to 350 degrees. Heat oil in heavy bottomed 12 inch skillet over medium heat. Add onions, cook until translucent, about 5 minutes. Add garlic, smoked paprika, and ground cinnamon, cook 2 minutes. Add broth and tomatoes with juice, bring to a simmer. Stir in black beans, pinto beans and apple cider vinegar. Carefully add meatballs to tagine. Gently submerge in liquid.
• Tear a large piece of Reynolds Wrap Foil and form into a cone that fits just inside of the skillet. Cover with foil cone and place in oven. Bake until meatballs are cooked through, about 30 minutes. Gently stir in peaches with syrup and almonds, heat through. Add salt, pepper and more vinegar if necessary.
• Serve immediately over hot cooked rice. Garnish with fresh chopped cilantro if desired.