Seeking Beans and Rice Recipes

Instead of pinto beans, always use pink beans. Better flavor. Also, for best results, remove rocks & dirt and soak them over night.

In a crockpot, I put 3 FROZEN chicken breasts, 1 can black beans (drained), half bag of FROZEN corn, 1 packet taco seasoning. When I get home, I shred the chicken - it will just fall apart, and add salsa and mix it all up. I also make white rice and add lime and cilontro to taste - we call it "chipotle" - put rice in the shells with the mixture on top, you can add lettuce if you want - really, really good.

check outt these sites:
http://crockpot.cdkitchen.com/recipes/cat/486/

http://www.cooks.com/rec/search?q=crockpot+

http://southernfood.about.com/library/crock/blbean.htm

Lentil peas and rice - Put water and peas together in pot. Add salt to taste. Let peas cook for 30 mins, then add rice and cook until done.

we mash the boiled pinto beans in the cuisinart with a little cheese and use it on tortillas to make either burritos or on chips to make nachos. Very kid friendly. Side of brown rice too!

Grab a bag of dry pintos at the store and ready the recipe on the back. Dont forget the corn bread.

PS, I only add salt, pepper and a bash of cumin to mine.

Here's our family's favorite rice & beans recipes:

Arroz Verde)
SERVES 4

1 small white onion, peeled and quartered

2 poblano chiles, deveined, seeded, and quartered (optional... I skip it)

3 cloves garlic, peeled

1/2 cup fresh cilantro
1/2 cup fresh chard, deveined, and cut into half inch wide strips

2 cups Chicken Stock

Salt and freshly ground black pepper

1 cup long-grain white rice
 (we like basmati)
2 tbsp. vegetable oil

1. Place onions, chiles, garlic, cilantro, chard, and 1 cup stock in a blender. Blend, strain, and season with salt and pepper. (or can be done by hand mincing very fine)

2. Rinse and drain rice. Heat oil in a  heavy pot over medium-low heat. Add rice and sauté, stirring constantly, for 2 minutes. Add sauce and remaining 1 cup stock. Cover and simmer for 20 minutes. Remove pot from heat, but keep covered, allowing rice to cook for another 10 minutes

Spicy Black Beans:
2 cups (about 1 pound) dried black beans, picked over, soaked overnight OR a couple cans of black beans for beans on the fly
3 tablespoons extra-virgin olive oil
1/2 medium onion, diced
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 bay leaf
Kosher salt
freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.

In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Here is our family recipe for

Mexican Rice Recipe

1 C. Long grain rice
2 TBLs. Oil (I use peanut, but olive oil is also fine)
1/2 Onion
1 Crushed Garlic clove (I place the whole clove in and then remove after cooking)
1/2 tsp Ground Cumin
1 TBLs Cilantro
¼ tsp Black Pepper
1 Can whole tomatoes, crushed with liquid
2 Cups Chicken broth or water

Fry the rice till golden brown (this is important for the flavor). Stir constantly. Be careful once it starts browning, it will burn quick.

Once the rice is golden, add all remaining ingredients
(be careful it will cause a big steam cloud)
once this mixture begins to boil, cover skillet and turn heat to simmer/low. Cook 18 minutes. DO NOT PICK UP THE LID during this cooking time.

This recipe can easily be doubled.
The garlic, cilantro, cumin and black pepper can be added to your taste.

This recipe will serve 8 single servings.
You can easily double this recipe. I have never tried to make this in a larger batch. Rice can be tricky in large batches.

We top rice with a black bean pico de gallo. So good, healthy and the kids love it.

2 avacados
1 tomato
1/4 onion
1 bunch fresh cilantro
1/2 tb garlic
1/2 tsp salt
juice from 1 lemon
hot rice
shredded cheese
cooked black beans

Chop all in 1/2" sized pieces and mix together. Serve on rice, topped with cooked black beans and shredded cheese.

Another red beans and rice recipe, (partial crock pot usage too):

1 tb olive oil
1/2 large yellow onion
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 bag red kidney beans
3 small tomatoes
1/2 link smoked sausage
1/2 green bell pepper, chopped coarsely
1/2 tsp paprika
1 t dried parsley
1 tsp ground black pepper
1/2 tsp salt

Soak kidney beans overnight in 3 cups of water. Drain and rinse beans. Place in crock pot and cover with water. Cook on high 4-5 hours (or low 8- 10 hours). Drain beans.

Heat oil in large pan over med heat. Add sausage and onion, saute' until onions are translucent. Add bell pepper, garlic, parsley, paprika, cayenne, and black pepper. Saute' together, stirring occasionally until bell pepper is crisp tender (about 1o mins).

Add kidney beans and and tomatoes. Stir to mix together, reduce to low and simmer for 25-30 mins. Add salt to taste while simmering. Serve over hot rice.

Did anyody say rice and beans? lol.Well emailme personally andI'll be glad to share with you. Blackbean soup is yummy!
____@____.com

Pinto beans or black bean in the crockpot. Add the bag with some chopped onion & garlic and fill almost full and put on high and then turn down to low when the beans are done. When they are done salt the beans to taste. You can then either mash them, mix them with white rice or make bean burritos. We usually eat them on the side with some cheese sprinkled on top when we have a mexican dish.

My husband's fav doesn't take a lot of time. But it's not a 'pre-make' nor a 'crock-pot' recipe.
We call it simply "Sausage Rice and Beans"
Cook 3 cups rice (1.5 cups rice, 3 cups water, salt).
Sautee 1/2 an onion and 1 jalepeno with one package Eckerich Skinless sausage and some of the water/juice from 2 cans of black beans. Sautee until onion is done. Add the two cans of beans with leftover juice. Cook until hot. In your individual bowl, put in rice and top with sausage/beans. Add tabsaco if you want more spice.

My 2.5 yr old loves it. The "skinless" sausage is easy to eat. I often cook his separate b/c my husband likes it really spicy with jalepeno. I add carrot to my son's pan, sometimes to ours too.