Quick and Easy South Texas Favorites. Jozi MD Maldonado
2Clean out beans for any broken or dark pieces or rock fragments. Rinse beans in a colander thoroughly with warm water.
3Place beans in a large bowl and add enough boiling water to cover beans. Let beans soak for 30 minutes to 1 hour.
4Drain beans in a colander. Plug in Crockpot and add beans, bacon and drippings. Set Crockpot on high for 3½ to 4 hours. Add enough hot water to cover beans.
5Add only hot water if needed. Add salt to taste or about 1-2 tablespoons in the last 30 minutes of cooking.
Servings: 10
Yield: About 14 cups
Nutrition Facts
| Serving size: 1/10 of a recipe (4 ounces). |
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Recipe Tips
Let beans cool before refrigeration. Add 2-3 cups of beans in quart size plastic bags and store in freezer. Thaw in refrigerator or microwave for 1-2 minutes then cook as desired.
Spicy Black Beans and Brown Rice
This is my husband, Jerome Lopez's, favorite side dish.
| 2 cups brown rice, cooked 1 (15 oz) can beans, black | ½ cup salsa of choice |
Procedure
1Cook rice according to directions and set aside.
2In a medium saucepan, add beans and heat until bubbly. Then add rice and salsa. Stir occasionally and bring to a simmer. Cover and set aside.
3Serve with tortilla chips or as a side dish to Mexican food or pan grilled fish.
Servings: 5
Nutrition Facts
| Serving size: 1/5 of a recipe (4.9 ounces). |
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Recipe Tips
This recipe is a great source of protein, iron, thiamin, niacin, calcium, potassium and folate.
If you made this recipe from scratch, you could save on the high levels of sodium. Using the boil-in-a bag method for the rice will delete the sodium from the rice, as well as using the microwave/steamable brown rice in a bag.
Add bite sized pieces of rotisserie chicken, and you have a complete meal.
Dips
| "Guacamole" or Avocado Dip |
| Beef Crumble Cheese Dip |
| Best Party Dip Ever |
| Best Party Dip Ever Toppings |
| Chicken and Black Bean Cheese Dip |
| Nacho Cheese Deluxe |
"Guacamole" or Avocado Dip
My kids love to half an avocado and eat it straight out of the shell. Just score the avocado and "voila", no mess and no fuss. The best!
| 2-3 avocados, preferably Hass, cut into 1/2-inch dice 2 tomato, diced 1 lime, juiced | ¼ tsp garlic salt ½ tsp minced onion flakes ¼ tsp chili flakes, optional |
Procedure
1Pit the avocados. Hold the avocado halves in one hand while you score the flesh length wise and crosswise. Then squeeze avocado cubes out of the avocado skin into a large bowl.
2Squeeze the lime over the avocado cubes, sprinkle garlic salt, and onion flakes and toss gently.
3Add diced tomatoes and toss again.
4Serve fresh with corn tortilla chips or as a side to any dish.
Servings: 4
Nutrition Facts
| Serving size: 1/4 of a recipe (4.6 ounces). |
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Recipe Tips
Serve this sauce with tacos, chalupas, flautas or as a dip.
Beef Crumble Cheese Dip
Cream soups come in many different flavors. Experiment to find out which one you like best.
| 2 cups ground beef, cooked and drained, see recipe 1 cup American cheese 2 cups Monterey Jack cheese, shredded 1 (10 ounce can) tomatoes and green chilies, drained | 1 (10 3/4 oz) can cream of mushroom soup salt, to taste 2 cups milk |
Procedure
1In a large skillet add all ingredients and simmer on medium-low heat. Stir well to mix all ingredients. Heat until all cheeses are melted and bubbly or about 10 minutes.
2Remove from heat and let stand to thicken. Serve warm.
Servings: 5
Nutrition Facts