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Green chile hominy casserole with chorizo. My grandma thinks I am incapable of making any recipe without chile peppers.

Green chile hominy casserole with chorizo

And she finds this very amusing. Take our conversation about hominy casserole the other day. As she was telling me her recipe she paused and then said while laughing, “Say, I have an idea. Do you have any chile peppers? Pinto bean and hominy salad. Since I don’t have a backyard in New York, I’ve always had to rely on the kindness of others when it comes to outdoor dining.

Pinto bean and hominy salad

Fortunately, however, I have friends with yards who enjoy inviting people to their homes for smoked briskets, sausage, and ribs. Since you can’t arrive empty handed I have long learned that a good side dish is always welcome, and this time of year I’m making them often. Baked Mexican Brown Rice. Slow Cooker Ranch-Style Pinto Beans Recipe. Difficulty:Easy | Total Time: | Makes:6 servings Unlike sweeter, molasses-y Boston Baked Beans, these pintos are savory with a bit of heat.

Slow Cooker Ranch-Style Pinto Beans Recipe

Soak the beans overnight and then put them in the slow cooker with beef broth, tomato sauce, chili powder, ancho chile powder, garlic, jalapeño, and a ham hock for some fatty, smoky flavor. Let them cook until softened and saucy, and serve with Cheesy Enchiladas for a Tex-Mex meal. Game plan: Be sure to soak the beans the night before you plan on making this recipe. The beans can be frozen for up to 1 month; thaw in the refrigerator before reheating over low heat. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days. Mexican Rice. Beans and rice.

Mexican Rice

Do any two foods go better together? Refried Black Beans Recipe. This recipe gives instructions for making refried beans from scratch, starting with dry beans which must first be cooked.

Refried Black Beans Recipe

You can also start with a couple cans of whole black beans, in which case, skip the first two steps, rinse and drain the beans and add to the pan with a little water in step 3. Ingredients Ingredients for cooking the dry beans: 1 lb dry black beans1 Tbsp olive oil1/2 teaspoon ground cumin1/2 large white onion, chopped (about 1 1/2 cups)1 garlic clove, minced2 teaspoons salt1/2 cup chopped fresh cilantro (leaves and tender stems) Additional ingredients for frying the beans after they've been cooked: 1 teaspoon chipotle chili powder1 teaspoon chili powder1/2 teaspoon ground cumin1/2 large white onion, chopped (about 1 1/2 cups)1 garlic clove, mincedGreen onionCilantroCrumbled cotija or queso fresco cheeseTortilla chips or corn tortillas Method 1 Place dry beans in a bowl and add enough water to cover the beans by two inches.

Mexican Fruit Salad Recipe. Cilantro Week: Salsa Verde and Classic Margarita. I have decided to call this week Cilantro Week because I am obsessed with any recipe with cilantro in it.

Cilantro Week: Salsa Verde and Classic Margarita

The mere thought of a recipe based on its delicious, clean, fresh flavor drives me crazy. I realize that some people do not enjoy cilantro and while I think that’s weird, I respect that and will gladly eat their share. For instance, I have a friend that thinks it tastes like soap. I wouldn’t recommend cleaning with cilantro although who knows, maybe it makes for a great facial. Salsa Verde is my go-to recipe, especially over the summer but I usually end up eating chips and salsa for lunch, dinner, and snack time with my husband. I do have an issue with this recipe: I use canned already-prepped tomatillos because the one time I attempted to use fresh, it turned out horrible and I was disappointed. Just a smidge of salsa verde Chop onion and pepper into chunks that the food processor can better handle. If you are like me, you don’t stop there.

Classic Margarita Margarita Print 4 cups ice. Crock pot refried bean.

Takes slightly more than 1 lb of beans – fauxtudor
Use a whole jalapeño, 1 tsp cumin. Mash and fry in bacon drippings – fauxtudor

Peppery pinto beans with sausage. I love beans.

Peppery pinto beans with sausage

Soupy beans, refried beans, beans in a dip, or beans in a salad—it doesn’t matter how you serve them, I will eat beans and be happy. Like most Texans, they’ve long been a staple on my family’s table and I make a pot at least once a week. Matter of fact, I love them so much that I once preferred a side dish of pinto beans over some world-famous barbecue.

It happened last year. I was at the annual Foodways Texas symposium and renowned pitmaster Aaron Franklin served us dinner one night. Without access to a smoker or an outdoor space, I knew that I couldn’t even begin to replicate Aaron’s barbecue, but I figured his beans were probably more doable. Well, I decided it was probably his smoked meat that took his beans over the top. Now, some people think that beans are complicated, but they're not as long as you let them slowly do their thing. A bowl of beans is Texas-style comfort food at its best, and these peppery beans with sausage are no different. Yield: 8 servings.