Drunkenpintoswithcilantroandbaconrickbayless Recipes

PICADILLO

Picadillo image

Provided by Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
1 clove garlic, chopped
1 medium green bell pepper, chopped
1 tablespoon olive oil
1 pound ground beef
1/4 cup stuffed pimento olives, chopped
Kosher salt and freshly ground black pepper
Crushed red pepper flakes
1 (8-ounce) can tomato sauce
Rice and beans, or tortillas, for serving

Steps:

In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
Serve with rice and beans or tortillas.

PINA COLADA

Pina Colada image

Provided by Food Network Kitchen

Categories beverage

Yield 2 drinks

Number Of Ingredients 7

Ingredients

1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices

Steps:

Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

PERFECT PINTO BEANS

Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

Put the beans in a large bowl, cover with cold water and let soak overnight.
Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

DRUNKEN PINTOS WITH CILANTRO AND BACON (RICK BAYLESS)

Drunken Pintos With Cilantro and Bacon (Rick Bayless) image

These beans are wonderful. If you're short on time, you can even use canned pinto beans. But try making from scratch, as it makes a HUGE difference! This is Rick Bayless' version of Frijoles Charros.

Provided by Jostlori

Categories Grains

Time 3h

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups dried pinto beans
5 cups water
1/2 cup pork shoulder, cubed (or extra bacon)
4 slices bacon, thick, cut into 1/2 inch pieces
1 small white onion, cut into 1/4 inch dice
2 serrano chilies or 1 jalapeno chile
3/4 teaspoon salt
1 1/2 tablespoons tequila, to taste
1/4 cup cilantro, roughly chopped

Steps:

BEANS:.
Sort and rinse the beans thoroughly. Scoop into a 4 quart saucepan.
Add 5 cups water; remove any beans that float.
Add the cubed pork (or extra chopped bacon) and bring to a boil.
Reduce heat and gently simmer, partially covered, until tender, about 2 hours.
Stir gently occasionally, and keep water level a good 1/2 inch above the level of the beans.
FLAVORINGS:.
In a medium skillet, fry the bacon until crisp. Remove the bacon but leave behind the drippings.
Pour off all the drippings except 2 Tablespoons.
Return pan to medium heat.
Add the onions and chiles and fry until deep golden brown, about 10 minutes.
Scrape the onion mixture into the beans; taste and season with salt.
Continue simmering, stirring occasionally, for 20 minutes to blend the flavors.
If the beans seem soupy, boil over medium heat until they are the consistency of a nice brothy bean soup.
You can also take 1/4 of the beans and run them through the blender with a bit of broth, then return to pan.
Just before serving, stir in the tequila and cilantro.
Serve in warm bowls topped with the crumbled bacon.

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