beans

Name: Walking Tacos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 teaspoon olive oil; 1 pound lean ground beef; 1 1.25 ounce taco seasoning; 1/4 teaspoon pepper; 1 10 ounce can diced tomatoes with green chilis; 1 15 ounce can Ranch Style beans (pinto beans in seasoned tomato sauce); 6 1 ounce packages corn chips; shredded cheese, sour cream, sliced green onions, for serving

Chicken Burrito Dip

Sep 09, 2020

Chicken Burrito Dip – chicken, beans, and corn baked with enchilada sauce and cheese for a delicious party snack!

Originally posted January 25, 2015. Updated September 9, 2020.

There are few things that I love more than a gooey cheesy dip. Especially if I can dip Fritos in it!

This Chicken Burrito Dip is full of chicken, pinto cheese, fire roasted corn, and jalapeno for a little heat. Plus enchilada sauce and lots of monterey jack cheese!

If you love spicy, cheesy dips as much as I do, you need to make my Hatch Chile Cheese Dip, too!

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Butternut Squash and Black Bean Enchiladas

Jul 30, 2018

Butternut Squash and Black Bean Enchiladas – easy and delicious meatless meal! A little bit spicy, a little bit sweet. The whole family will love this recipe!

Okay, hi.

I know.

Butternut squash in July.

I couldn’t wait any longer. Plus, I kinda feel like butternut squash has become more acceptable all year. I buy spiralized butternut squash every week of my life. So yeah, we’re going with squash in July.

Plus, Texas has been so miserably hot this summer that I’m actually ready for fall.

I’m never ready for summer to end so you know it’s bad.

…

Red Beans and Rice

Aug 16, 2016

This is a sponsored post written by me on behalf of Tyson Foods, Inc. All ideas, recipes, & opinions are entirely my own.

Are you in full-on fall mode yet?
Last week my mom and I were exchanging emails about all the fall candles we bought and I realized that I’ve officially moved onto fall.

Yep, burning “Sweater Weather” in every room of my house.

No shame. And I’ve had my windows open for weeks.

It’s 97 degrees in central Texas and I’m sweating buckets. But I don’t care. It’s fall in my head.

I’ve also moved onto fall foods. I bought so much squash last weekend. Literally every acorn squash my store had.

Every single one.

I’m all in on fall, guys.

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Southwestern Pasta Salad

Apr 28, 2015

Happy Tuesday, guys!

I’m bringing you my new favorite pasta salad recipe the day after I decided to go completely Paleo for a week! Gahhhhh!

My husband grilled both nights over the weekend and left me in charge of side dishes. (He made this chicken with thighs instead of breasts and it was delicious and then he did the boys’ favorite smoked sausage with barbecue sauce.)

I always go for the same couple side dishes with grilled foods. I always go for the same broccoli salad because we never get tired of it and then always pasta salad.

I tried this Southwestern Pasta Salad recipe because it seemed lighter than most pasta salad recipes. No heavy sauce, you know? This recipe uses salsa and then a light olive oil and lime juice dressing – it’s delicious! I’m obsessed with all things bean right now (conveniently not Paleo) and I was all about the combination of black beans, corn, and avocado.

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Veggie Tortilla Soup with Quinoa

Mar 19, 2015

I promised you another meatless recipe this week and here it is!

I’ve been having a weird craving for lots of veggies. I say weird because lately the only veggies I’ve been into have been my bizarre burger salads that I have every morning for breakfast.

Yeah, I totally put bread and butter pickles and ketchup on top of spinach.

I told you, bizarre.

So, of course I start craving Veggie Tortilla Soup as soon as the weather gets warm. This soup is so delicious though and I’m totally willing to eat hot soup in warm weather if it tastes this good!

It’s like your typical chicken tortilla soup except I hate chicken right now so I used beans and quinoa as the protein. And then it’s got the veggies I’d been craving, mostly carrots and zucchini. So yummy, especially if you top it with lots of stuff! Tortilla strips, avocado, and cilantro are my choices but you can do cheese, sour cream, whatever you like!

I ate this for lunch all week and I’d make it again today if I wasn’t desperately trying not to buy any groceries right now.

Aaaaaand, it took about 30 minutes to make! *high five*

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Jack-O-Lantern Layer Dip

Oct 23, 2014

Jack-O-Lantern Layer Dip – how cute for a Halloween party! Layers of refried beans, guacamole, salsa, cheese, and green onions topped with tortilla chips and olives to look like a scary pumpkin!

Okay guys, who’s been watching Once Upon a Time since the beginning?

I think I mentioned that I was obsessed with it and I watched all of season 1 within a day and a half or something ridiculous like that.

But now I’m stuck on season 2. Because Mulan’s there. And I had it in my brain that only classic fairy tale characters were allowed in Once Upon a Time and dangit, Mulan doesn’t belong there!

And Frankenstein. Frankenstein shouldn’t be there either!

What is happening.

Then I went to the IMDB page for the show, and I see what appears to be the Frozen girls? In really bad wigs? Stop, just stop.

Tell me, is it worth continuing? I’m just not into it like I was and it’s kind of depressing because I have the worst time finding new shows to watch.

…

Walking Tacos

Jul 30, 2014

Walking Tacos – Fritos, taco meat, beans, cheese, and sour cream layered in the chip bag for an easy dinner idea! Kids love these!

One reason I’m not 100% convinced my children are actually mine is that they don’t like tacos.

A few weeks ago – you know, when we were 2 hours early for a fair that’s an hour away and were in a town that literally only has a general store so we had to drive 20 minutes to find the nearest restaurant – we went out for Mexican and while I had delicious Tacos Al Pastor, all 3 of them ordered…

Corndogs.

Yeah, this is my life.

So making anything that even slightly resembles a taco is always risky.

We made these Walking Tacos last week mainly because I required a margarita (coming tomorrow!) for Big Brother and I can’t really have margarita without a taco. My kids LOVED them. They literally walked circles in the living while eating them. Because why sit with your Walking Taco when you can walk circles?

We ran out of Fritos after the first night so the next day, they put the rest of the taco meat on Cool Ranch Doritos.

These are super simple and are perfect for feeding a crowd. If you serve them with plastic utensils, you’ll have no clean-up to do!

How To Make Walking Tacos

Cook ground beef until no longer pink, breaking it into crumbles as it cooks
Add taco seasoning, black pepper, diced tomatoes with green chiles, and beans
Simmer mixture until thickened
To assemble, add beef mixture over top of Fritos in small bags
Add shredded cheese, sour cream, and green onions
Enjoy immediately!

What To Serve With Walking Tacos

I think Walking Tacos are a meal all their own but my Restaurant-Style Salsa or Queso would be delicious toppings for them. My Grilled Corn Guacamole is another great option!

If you want a side dish, my Cilantro Lime Cauliflower Rice or Roasted Corn with Parmesan and Lime are both delicious!

More Taco Recipes

Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!

You can also follow me on Instagram, Facebook, or Pinterest for even more!

Yield: 6 servings

Walking Tacos

adapted from Taste of Home

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 teaspoon olive oil
1 pound lean ground beef
1 1.25 ounce taco seasoning
1/4 teaspoon pepper
1 10 ounce can diced tomatoes with green chilis
1 15 ounce can Ranch Style beans (pinto beans in seasoned tomato sauce)
6 1 ounce packages corn chips
shredded cheese, sour cream, sliced green onions, for serving

Instructions

In a large skillet, heat olive oil over medium heat. Add beef and cook 6 - 8 minutes or until no longer pink, breaking it into crumbles. Drain if necessary. Stir in the taco seasoning mix, pepper, tomatoes, and beans. Bring to a boil; simmer uncovered 20 minutes or until the mixture has thickened, stirring occasionally.
Just before serving, open corn chip bags. Add beef mixture and desired toppings. Serve immediately.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 466Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 73mgSodium: 1711mgCarbohydrates: 36gFiber: 6gSugar: 5gProtein: 29g

Chicken and Bean Enchiladas (Easy Cooking)

Jun 11, 2014

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.

Delicious homemade enchiladas made with the best canned tomatoes!

I am going through withdrawals from my favorite Mexican restaurant right now. My husband and I go ALL THE TIME but since he’s deployed, it feels kind of wrong to go by myself. So I’m toughing it out and dealing with my taco cravings and my neon margarita cravings and it’s all been pretty awful.

I was really desperate recently and had to have an enchilada. Like, I wasn’t going to make it through the day without an enchilada.

I used to always buy enchilada sauce in a can but I’ve found recently that it’s just as easy to make your own! I went to Walmart and bought some Hunt’s tomato sauce which was the base of my sauce. You just add in the spices and bam, enchilada sauce!

Hunt’s is my favorite canned tomato brand. I counted the Hunt’s diced tomatoes in my pantry just so I could share with you guys aaaaaand…. 13. Yeah, I think I have a Hunt’s diced tomatoes problem.

Hunt’s uses a really unique flashsteam peeling method that you can read about here if you’re interested.

So for my enchiladas I wanted chicken and beans. I don’t typically got for beans in my enchiladas but I just really wanted some pinto beans!

The filling is just the chicken and the beans and the sauce. That’s all wrapped in corn tortillas and rolled up. And then they are topped with more sauce and lots of cheese! I topped mine with some sour cream, fresh tomatoes, and cilantro but I really wished I’d had some avocado on hand, too.

These totally satisfied my enchilada craving and for the first time in a long time, I was actually excited about eating leftovers!

You can find more great recipes featuring Hunt’s canned tomatoes at www.hunts.com and www.readyseteat.com.

Be sure to follow Hunt’s on Twitter, Facebook, and Pinterest, too!

Chicken and Bean Enchiladas (Summer Recipes)

Ingredients

1 1/2 teaspoons olive oil
1 small onion diced
2 cloves garlic minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1 15- ounce can Hunt's Tomato Sauce
1 cup chicken broth
1 pound boneless skinless chicken breasts, cooked and shredded
1 15- ounce can pinto beans drained and rinsed
12 corn tortillas
1 1/2 cups Mexican blend cheese
sour cream cilantro, tomatoes, olives, etc for serving

Instructions

Preheat oven to 350. Spray a 9x13-inch baking dish with nonstick spray.
Heat olive oil over medium heat in a large skillet. Add onion and cook until soft and translucent. Add garlic and cook another 30 seconds until fragrant. Add chili powder, cumin, crushed red pepper flakes and salt.
Pour in Hunt's Tomato Sauce and chicken broth. Whisk to combine. Bring to a boil and allow to cook 2 minutes, stirring occasionally. Remove about 1 1/2 cups of the sauce and set aside.
Stir the shredded chicken and pinto beans into the remaining sauce.
To assemble, place your corn tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave for about 20 seconds or until soft and pliable.
Working on one tortilla at a time, spoon about 1/3 of the chicken mixture into the tortilla. Wrap up and place seam side down in the prepared pan. Repeat with remaining tortillas.
Pour the reserved sauce over top and sprinkle with the cheese.
Bake for about 20 minutes or until cheese is melted and bubbly. Serve with garnishes if desired.

Linguine with Garlicky Kale and White Beans

Mar 24, 2014

This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Cooking Light and Real Simple, but all my opinions are my own. #pmedia #FreshandFab http://my-disclosur.es/OBsstV

I think this is my favorite time of year for food. I know I always get ridiculously excited for pumpkin in the fall but I think the vibrant berries and abundance of veggies in the stores right now get the win from me.

I have been making salads of pretty much just kale all winter so it makes my day to have a big salad full of color and fresh produce. I just feel better – body and mind – when my diet is full of fruits and veggies.

So last week I was bored and looking for a time waster and ended up driving to the big (Super) Target on the other side of town. Do you ever do that? Go to a different Target because they might have something different and better? It’s one of my favorite hobbies.

But I picked up a copy of the April 2014 issues of both Real Simple and Cooking Light. Real Simple because my house could use a good cleaning and the cover says it can help. Cooking Light because it’s just my all-time favorite food magazine.

And right now, you get a $5 Target gift card when you buy both! So hurry because it’s only while supplies last.

This Linguine with Garlicky Kale and White Beans comes from Cooking Light. This is what I love about Cooking Light. Pasta would usually be on my “no go” list this time of year but they do it in a way that makes it feel light and fresh and doesn’t ruin my diet!

Anything with kale just calls my name and beans are among my top 10 favorites foods. So this was a definite winner. I had it 4 separate times over the weekend and I’m still not tired of it. I’m really starting to dig “sauceless” pastas – the garlic really stood out in this dish and made the kale that much better.

It’s completely vegetarian and it’s light but still fills you up. I will definitely be making this one again.

Linguine with Garlicky Kale and White Beans

from Cooking Light, April 2014

Servings: 4 servings

Ingredients

8 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh garlic
1/2 cup water
1 8-ounce package prechopped kale
1 15-ounce can unsalted cannellini beans, rinsed and drained
3/4 teaspoon black pepper divided
1/2 teaspoon salt

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occasionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve immediately.

Spicy Shrimp Nachos

Jan 27, 2014

Spicy Shrimp Nachos are the perfect snack for your football party. Topped with a spicy pepperjack cheese sauce, black beans, avocado, and tomato – they are so delicious!

I know that I said potato skins were the ultimate football food last week but… I think I’ve changed my mind. Nachos! Nachos are definitely the ultimate football food – with potato skins as a close second.

I’ve been on this weird shrimp kick lately which isn’t very convenient since I, you know, live in the desert and all. But anyway, it’s pretty much all I’ve wanted to eat lately so when I decided to make nachos, I knew that they had to have shrimp on top!

These nachos never stood a chance with my husband and I.

We didn’t even get plates. We just stood over the baking sheet, stuffing our faces.

…

Hashbrowns Taco Casserole

Dec 06, 2013

I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser.

I’m sure I’ve talked about my love of hashbrowns a million times but today I’m going to talk about it some more. I love fried potatoes in pretty much every form but I’m pretty sure I could happily survive on hashbrowns alone for the rest of my life.

About a month ago I posted a recipe using the diced hashbrowns and it became a family favorite almost instantly.

This past weekend I headed to Walmart for an Ore Ida Hash Browns demo. I hung out with the sweet demo lady for about an hour and got to hear all about the Ore Ida Hash Browns and the Cheesy Potato Casserole that she was making. It’s delicious and super simple!

Cheesy Potato Casserole

from Ore Ide

Ingredients

1 10.5 oz. condensed cream of chicken soup *
2 Cups Sour cream
1 Teaspoon Salt
1/4 Teaspoon Ground black pepper
2 Cups Shredded cheddar cheese
1/3 Cup Sliced green onions
1 Package 30 oz. Ore-Ida® Shredded Hash Brown Potatoes
2 Cups Crushed corn flake cereal
1/4 Cup Butter melted

Instructions

Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

After tasting the Cheesy Potato Casserole at the demo, I wanted to make something with the Ore Ida Shredded Hash Browns and I came up with this Hashbrown Taco Casserole.

i know, sounds weird but hear me out. Whenever my BFF from back home and I would make late night runs to our favorite taco drive-thru, I always got a potato taco. I just love them!

So there’s everything that I’d put in a potato taco but without the taco shell! I used the Ore Ida Shredded Hash Browns, ground turkey, beans, olives, cheese. It turned out really good and if you had some taco shells in your pantry, you could definitely make a extra delicious meal by stuffing this into them!

Ore Ida has an awesome Disney’s Frozen Sweepstakes going on right now which you can check out on their site.

Cheesy Potato Casserole

from Ore Ide

Ingredients

1 10.5 oz. condensed cream of chicken soup *
2 Cups Sour cream
1 Teaspoon Salt
1/4 Teaspoon Ground black pepper
2 Cups Shredded cheddar cheese
1/3 Cup Sliced green onions
1 Package 30 oz. Ore-Ida® Shredded Hash Brown Potatoes
2 Cups Crushed corn flake cereal
1/4 Cup Butter melted

Instructions

Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Cajun 7 Layer Dip

Sep 09, 2013

With NFL officially starting this past week, football season is in full swing and I cannot be more excited about that! Two out of three of my teams won so I’m loving life. That Saints game was a bit of a nail-biter, right?

With football season comes football food which is my absolute favorite kind of food! It’s always cheesy and meaty and oh-so-bad for you. This recipe is no exception. It has sausage, bacon, three kinds of cheese, refried beans, jalapenos… basically everything I love. It was so delicious and even my husband, who had his own dish of paleo spinach artichoke dip, couldn’t keep his hands off it.

I’m looking forward another great season of football and sharing what I’m cooking with you guys. I’m thinking I’m going to share these recipes on Mondays…? In past seasons I’ve always done Friday but I feel like that it’s better to give you time to get to the store for all the cheese and bacon that you’re gonna need. Yeah?

One year ago: Apple & Oat Scones
Two years ago: Chili Cheese Enchiladas
Three years ago: Angel Food Cupcakes with Blackberry Buttercream
Four years ago: Wheat Oat Bread

Cajun 7 Layer Dip

from Creole Contessa

Ingredients

For 1st layer:

1 29 oz can of whole pinto beans drained, rinsed
1/2 small onion chopped
1/2 small bell pepper chopped
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 chipotle pepper
cooking spray to coat dish

For the 2nd Layer

8 ounces grated sharp cheddar cheese

For the 3rd Layer

1 small jar of pickled sliced jalapenos

For the 4th Layer

8 ounces grated jack cheese

For the 5th-6th Layer

1/2 pound fresh andouille sausage casing removed
1/2 pound of thick cut bacon diced
cooking oil

For the 7th Layer

4 ounces Mexican cheese shredded

Instructions

Preheat oven to 375F.
To prepare the first layer, place everything in a food processor, blend until almost smooth. Set aside.
In a skillet over medium heat add about 1 tablespoon of cooking oil, add bacon and fry until crisp.
Remove bacon from pan and place on paper towel-lined plate to drain. Pour off all but about 1 teaspoon of bacon grease.
Add andouille sausage to bacon grease. Break up and cook and completely cooked. Remove from pan and set aside.
Add beans to bacon/sausage grease and cook about 5 minutes.
Assembly dip in the above order. Bake at 375F for 15 minutes until cheese is melted and bubbly. Serve with tortilla chips.

Smothered Burritos

Apr 11, 2013

If you follow me on Instagram, you may have seen that this past weekend my husband went to a work barbecue and ate 10 hamburgers, 2 ribs, and then came home and made the world’s largest strawberry shortcake. Well he had planned on grilling at home that night but for obvious reasons he wasn’t hungry. So I forced him to go get me a ginormous burrito and chips & guac and I did what I always do – I ate the chips & guac for dinner and saved the burrito for breakfast and lunch the next day.

The next morning he was all “DANGIT! WHY DIDN’T I BUY MYSELF A BURRITO SO I COULD HAVE IT TODAY?!” and proceeded to whine about it all day.

So I made him some burritos.

I don’t really like making burritos at home because for some reason they’re always really dry so I figured this would be a good recipe to go with. It’s kind of a mixture of burritos and enchiladas. You make the burritos as normal but then you top them with enchilada sauce (that the meat was cooked in) and lots and lots of cheese.

My husband was pretty thrilled with them. And bonus: the meat is done is the slow cooker! Yay!

Smothered Burritos

from Blog Chef

Servings: 5 - 7 burritos

Ingredients

2 pounds beef stew meat
1 20 ounce can mild red enchilada sauce
2 beef bouillon cubes
1-2 cups refried beans
5-7 large flour tortillas warmed
1 1/2 cups shredded cheddar cheese

Instructions

Put beef stew meat, enchilada sauce, and beef bouillon cubes in slow cooker. Cover and cook on low for 7 to 8 hours. Remove meat from sauce with a slotted spoon and shred.
Preheat oven to 375F.
Warm beans in the microwave or on the stove.
Working one at a time, lay a tortilla on a flat surface. Spread a thin layer of beans on the center of the tortilla. Put a large spoonful of the shredded meat on the beans. Top with a small amount of the sauce that remains in the slow cooker. Fold the sides of the burrito in and then roll. Place seam side down in a 9x13-inch pan. Repeat until you run out of meat.
Top the burritos with some of the enchilada sauce and then the cheddar cheese.
Bake about 15 minutes or until the cheese is melted.

Lentil and Collard Soup

Oct 10, 2012

Can we talk about how excited I am for cold weather? Now, I am not good in cold weather. If I have to stand outside in the cold? I’m done. I will whine and complain and probably steal your jacket. But when I’m inside and only have to go outside to check the mail? I love it. And that’s exactly how it was this past weekend. I only opened the door to let the dog out and the cold was fantastic for those 30 seconds.

Having a good soup on the stove really helps with the cold enjoyment too. I made this because I had some collards that needed to be used and didn’t plan on blogging it, but I ended up loving it so much that I had to share.

This is my favorite kind of soup. I love pea/bean soups that get thick and creamy just from the peas/beans breaking down. This one is especially good because it has a ton of cumin, which is my favorite spice, and a bit of cinnamon, which was unexpected but really worked. Right before serving, you stir in some fresh lemon juice and that just takes it over the top.

I typically hate leftovers but I ate this 4 times and could’ve kept going if I didn’t run out of soup!

One year ago: Pumpkin Monkey Bread with Maple Glaze
Two years ago: Brie & Brisket Quesadilla

Lentil and Collard Soup

from http://allrecipes.com/recipe/lentil-and-green-collard-soup/

Ingredients

1 tablespoon olive oil
1 large onion chopped
2 cloves garlic minced
1 tablespoon salt
1 cup dry red lentils rinsed and picked over
6 cups water
2 tablespoons olive oil
1 bunch collard greens rinsed, stemmed, and roughly chopped
1 tablespoon cumin
1 teaspoon cinnamon
1/3 cup fresh lemon juice

Instructions

Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion, garlic and salt; cook until the onion softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat; turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin and cinnamon; allow to simmer 10 more minutes. Stir in lemon juice before serving.

Slow Cooker Red Beans and Rice

Jan 10, 2012

One of my favorite meals growing up was red beans and rice. It’s the ultimate comfort food in my book but I’ve never made it before because my husband swears that he doesn’t like beans. And well, beans are kind of a big part of red beansÂ and rice.

But I took a chance recently and crossed my fingers that it would go over well. And go over well it did! It was just as comforting as I remembered it being and was perfect on a snowy day!

Awesome, easy recipe that requires zero bean soaking! And I bet you have almost everything you need in your pantry right now. The recipe calls for the slow cooker to start on high and then be turned down to low after a few hours of cooking but I imagine that if you soaked the beans overnight, you could just cook them on low the entire time.

Slow Cooker Red Beans and Rice

from LouLou Sucre

Ingredients

1 pound dried red beans
1 large white onion chopped
1 bunch green onions chopped
2 tablespoons dried parsley
1 large green bell pepper chopped
3 large garlic cloves minced
1 tablespoon salt
1 teaspoon black pepper
Â¼ teaspoon thyme
Â½ teaspoon cayenne pepper
1 pound link sausage sliced
2 quarts water
1 4-ounce can tomato sauce
1 tablespoon Worcestershire sauce
3 dashes hot sauce
Hot cooked rice for serving

Instructions

Combine everything but the rice in a slow cooker. Cook on high for 4-5 hours; turn down to low and cook another 3-4 hours or until the beans are tender. Serve over rice.

beans

How To Make Walking Tacos

What To Serve With Walking Tacos

More Taco Recipes

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