Razorback Beans Recipes
RANCHERO BEANS
Provided by Ingrid Hoffmann
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
- Serve hot in bowls.
RAZORBACK CHILI
This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks.-Tamara Duncan
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through., Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream.
Nutrition Facts :
BEST REFRIED BEANS
I used a couple of the other recipes on here for a guideline and did my own thing. It turned out so well that I thought I would share this recipe for the best refried beans. Top with grated cheese if desired. Enjoy with chips, in a burrito, etc.
Provided by anewshootingstar
Categories Side Dish
Time 9h50m
Yield 8
Number Of Ingredients 12
Steps:
- Put the pinto beans in a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
- Transfer the beans to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and let cook for 1 1/2 hours.
- Use a colander to separate the liquid from the solids. Transfer the solids to a food processor with diced tomatoes, hot sauce, oregano, and cayenne. Blend to desired consistency.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 30.9 g, Fat 0.9 g, Fiber 7.6 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 295.1 mg, Sugar 2.4 g
UNIVERSITY OF ARKANSAS RAZORBACKS™ BAKED CHEESY PULLED PORK DIP
Cheer on the Razorbacks with pride with this cheesy barbecue dip as part of your tailgate spread. Once you taste it, you'll be doing the "Woo Pig Sooie" with the rest of the family.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 14
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix 1 1/2 cups of the cheddar cheese, the cream cheese, green chiles and green onion whites. Spread evenly in baking dish.
- Top with pork. Top with remaining 1/2 cup cheddar cheese. Bake 28 to 32 minutes or until hot and bubbling at edges.
- Top dip with pickles and green onion greens; serve with chips.
Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 11 g, SaturatedFat 8 g, ServingSize 1/4 Cup Dip and 1 oz Chips, Sodium 390 mg, Sugar 4 g, TransFat 0 g
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