Red Beans With Cheese Recipes

EASY CHEESY RED BEANS AND RICE

Steps:

• In large skillet heat oil on medium heat. Add green peppers, onions and garlic. Cook until tender.
• Add salt, pepper, bayleaf, diced tomatoes and beans. Simmer 20 minutes on low.
• Remove bay leaf, mash about 1/2 of the beans and tomatoes.
• Add rice, stir until combined.
• Sprinkle on cheddar cheese, cover and allow to cook on low until cheese is melted.

RED BEANS WITH CHEESE

Steps:

• Put beans, stock, bay leaves, onion, jalapeno, cumin, and 1/2 teaspoon salt into a medium saucepan. Bring to a boil. Reduce to a brisk simmer. Cook 15 minutes, stirring occasionally. Strain, reserving 1/2 cup cooking liquid; discard onion, jalapeno, and bay leaves.
• Return beans and reserved cooking liquid to pan, and stir in 2 tablespoons cheese. Mash slightly with a potato masher until about half of the beans are broken down, leaving remaining beans whole. Season with salt, if desired. Cover with foil until ready to serve. Serve warm, sprinkled with remaining 2 tablespoons cheese.

RED BEAN TORTILLAS WITH CHEESE

Steps:

• In a mixing bowl, combine oil, garlic, beans, chili powder and tabasco sauce.Mash ingredients with a pounder or run into food processor (coarse).Spoon legumes preparation, tomatoes, and peppers on tortillas. Top with shredded cheese.Bake in a 450°F (230°C) oven for 12 to 15 minutes.Sprinkle with small bits of Jalapeño peppers if desired.

RED BEANS AND RICE

Steps:

• Cook the rice according to package directions.
• Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

RED BEANS

Steps:

• In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
• Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

CHEESY BEANS AND RICE

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

RED BEANS

Steps:

• Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
• Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

RED BEANS AND RICE

Steps:

• Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion and garlic and sauté until onion is brown, about 15 minutes. Mix in kidney beans with their juices, broth and Creole seasoning. Reduce heat to medium-low; cover and simmer until flavors are blended and mixture is very thick, stirring occasionally, about 45 minutes.
• Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.