Spicymeatandbeans Recipes

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SPICY BAKED BEANS



Spicy Baked Beans image

Tangy and sweet old-fashioned baked beans with a little jalapeno. They're easy to make and great at a BBQ, hamburger night, a picnic, etc. My husband's favorite semi-homemade recipe. Says the sweetness and fire create a super depth of flavor. It's not strong enough to overwhelm the sweet home-style of baked beans.

Provided by Katherine Wright

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h10m

Yield 12

Number Of Ingredients 10

4 slices bacon, or more to taste, cut into bite-size pieces
1 small onion, chopped
2 (28 ounce) cans baked beans
½ cup ketchup
½ cup brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons prepared yellow mustard
2 tablespoons minced jalapeno pepper
1 tablespoon chili powder
1 tablespoon mustard powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
  • Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, minced jalapeno pepper, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13x9-inch baking dish.
  • Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

Nutrition Facts : Calories 196.3 calories, Carbohydrate 41 g, Cholesterol 3.3 mg, Fat 2.3 g, Fiber 5.9 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 695.3 mg, Sugar 22.2 g

SPICY EDAMAME (SOY BEANS)



Spicy Edamame (Soy Beans) image

This is a fiery appetizer of savory and spicy edamame (soy beans) seasoned with garlic, sesame oil, chili oil, and Japanese 7-spice chili peppers.

Provided by Judy Ung

Categories     Appetizer     Snack

Time 10m

Yield 4

Number Of Ingredients 7

1 pound frozen edamame (in shells)
1 teaspoon sesame oil
1 small garlic clove, finely chopped
1/2 to 1 teaspoon Japanese rayu (or chili oil), to taste
1/2 teaspoon Japanese shichimi togarashi (7-spice chili pepper), to taste
1 1/2 teaspoons Kosher salt
1/2 teaspoon red chili flakes, for garnish

Steps:

  • Gather the ingredients.
  • Cook frozen edamame (in their shells) in boiling water for 5 minutes.
  • Rinse quickly with cold water. Drain completely. Set aside, and allow edamame to dry off slightly. Use a paper towel if necessary to remove excess water.
  • In a large pan, heat sesame oil and chopped garlic over medium heat until fragrant.
  • Add Japanese rayu (chili oil) and cooked edamame (in their shells). Quickly stir-fry, then turn off heat.
  • Add shichimi togarashi (7-spice chili peppers) and salt. Gently toss.
  • Serve spicy edamame on a platter and garnish with red chili pepper flakes.

Nutrition Facts : Calories 165 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 6 g, Protein 14 g, SaturatedFat 1 g, Sodium 480 mg, Sugar 3 g, Fat 8 g, ServingSize 1 pound edamame (4 servings), UnsaturatedFat 0 g

SPICY BEEF STEW WITH BEANS & PEPPERS



Spicy beef stew with beans & peppers image

Just the thing to warm you up on a cold winter night

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 3h

Yield Serves 6 adults, or 4 adults and 4 kids

Number Of Ingredients 12

3 ½ tbsp vegetable oil
1kg stewing beef , cut into chunks
1 onion , sliced
2 garlic cloves , sliced
1 tbsp plain flour
1 tbsp black treacle
1 tsp cumin
400g can chopped tomato
600ml beef stock (from a cube is fine)
2 red peppers , deseeded and sliced
400g can cannellini bean , drained and rinsed
soured cream and coriander, to serve

Steps:

  • Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
  • Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
  • Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Nutrition Facts : Calories 400 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 1.2 milligram of sodium

SWEET AND SPICY BAKED BEANS



Sweet and Spicy Baked Beans image

This recipe is a hit with guests and family. It's sweet, simple and delicious, and someone always asks for the recipe. -Elliot Wesen, Arlington, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 14 servings

Number Of Ingredients 9

2 cans (28 ounces each) baked beans
1 can (20 ounces) unsweetened crushed pineapple, drained
1 cup spicy barbecue sauce
1/2 cup molasses
2 tablespoons prepared mustard
1/2 teaspoon pepper
1/4 teaspoon salt
1 can (6 ounces) french-fried onions, crushed, divided
5 bacon strips, cooked and crumbled, divided

Steps:

  • In a large bowl, combine the first 7 ingredients. Stir in half the onions and bacon. Transfer to a greased 13x9-in. baking dish., Cover and bake at 350° for 45 minutes. Sprinkle with remaining onions and bacon. Bake, uncovered, 5-10 minutes longer or until bubbly.

Nutrition Facts : Fat 9 g fat (3 g saturated fat), Cholesterol 10 mg cholesterol, Sodium 860 mg sodium, Carbohydrate 46 g carbohydrate, Fiber 7 g fiber, Protein 7 g protein.

PAT'S SPICY BAKED BEANS



Pat's Spicy Baked Beans image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 3h10m

Yield 12 servings

Number Of Ingredients 15

5 slices bacon, chopped
1 large onion, chopped
3 cloves garlic, chopped
1 tablespoon ground chili powder
1 tablespoon Neely's Dry Rub Seasoning
1 pound dried small white navy beans, rinsed and picked over
8 cups water
1 cup dark beer
1 cup Neely's Barbecue Sauce
1/4 cup dark brown sugar
1/4 cup mild molasses
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 325 degrees F.
  • Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.

SWEET & SPICY BEANS



Sweet & Spicy Beans image

My husband and I love this sweet and savory bean dish. It can be enjoyed as a side, but it's also fun for tortilla and corn chip dipping. -Sondra Pope, Mooresville, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 12 servings (2/3 cup each).

Number Of Ingredients 10

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) chili with beans
1 cup barbecue sauce
1 cup salsa
1/3 cup packed brown sugar
1/4 teaspoon hot pepper sauce
Chopped green onions, optional

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours. Top with green onions if desired.

Nutrition Facts : Calories 201 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 712mg sodium, Carbohydrate 36g carbohydrate (13g sugars, Fiber 7g fiber), Protein 9g protein.

SPICY CHICKEN AND BEANS



Spicy Chicken and Beans image

Chicken and canned beans in a rich, spicy tomato based sauce. Can be served with tortillas, over rice or just as a stew. Makes fantastic leftovers too.

Provided by dale7793

Categories     Stew

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 kg skinless chicken thighs, chopped
2 onions, sliced
2 red peppers, chopped
150 g hot chorizo sausage, sliced (optional)
3 teaspoons ground cumin
2 teaspoons ground paprika
1/2 teaspoon chili powder (or to taste)
820 g canned tomatoes
1/4 cup tomato paste
1 cup chicken stock
620 g canned red kidney beans, drained and rinsed
1/4 cup cilantro, fresh and finely chopped

Steps:

  • Heat a non-stick pan and spray with cooking oil spray.
  • Brown the chicken in batches and remove from the pan.
  • Add onions, peppers, and chorizo sausages (if using) to the pan and cook until the onions are soft.
  • Add the cumin, paprika and chilli.
  • Cook, stirring until the spices are fragrant.
  • Add undrained crushed tomatoes, tomato paste and chicken stock.
  • Simmer uncovered for 15 minutes to thicken slightly.
  • Return the chicken to the pan along with the beans and cilantro.
  • Heat through and serve.
  • Can be served with tortillas and salad or over rice, it's up to you!

Nutrition Facts : Calories 464.4, Fat 11.3, SaturatedFat 2.8, Cholesterol 208.7, Sodium 892.1, Carbohydrate 32, Fiber 10.1, Sugar 9, Protein 58.2

SPICY-SWEET RIBS AND BEANS CROCK POT



Spicy-Sweet Ribs and Beans Crock Pot image

I found this recipe in Southern Living! Yummy! I've prepared this the night before on low to have done for an early dinner! I did tweak it. The optional ingredients were added to the original recipe from Southern Living.

Provided by Rita1652

Categories     One Dish Meal

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 (16 ounce) cans pinto beans, drained
4 lbs country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 green bell pepper, diced (optional)
3 garlic cloves, minced (optional)
1/2 teaspoon cumin (optional)
1 (10 1/2 ounce) jar red jalapeno jelly (Used Ghost Pepper Jelly!)
1 (18 ounce) bottle hickory flavored barbecue sauce
1 teaspoon green chili sauce (Tabasco Makes a green Jalapeno sauce but use any hot sauce of choice)

Steps:

  • Place beans in a 5-quart electric slow cooker; set aside.
  • Cut ribs apart; sprinkle with garlic powder, salt, and pepper.
  • Place ribs on a broiling pan. Besides browning for taste this removes some of the fat.
  • Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once.
  • Add ribs to slow cooker, and sprinkle with onion, garlic, and pepper.
  • Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. (I just added right to the beans and it melted in with no problem).
  • Pour over ribs; stir gently.
  • Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours.
  • Remove ribs.
  • Drain bean mixture, reserving sauce.
  • Skim fat from sauce.
  • Arrange ribs over bean mixture; serve with sauce.
  • Serve on a bed of rice.

Nutrition Facts : Calories 791.8, Fat 27.8, SaturatedFat 5.5, Cholesterol 168.1, Sodium 842, Carbohydrate 80.3, Fiber 11.2, Sugar 36.7, Protein 54.3

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