Tex Mex Beans On Toast Recipes

TEX-MEX BEANS ON TOAST

Steps:

• Tip the tomatoes, spring onion whites, spices and brown sauce into a saucepan. Bring to a simmer and bubble for 10 mins.
• Stir in the beans with some seasoning and heat through for 5 mins. Meanwhile, toast the bread, then chunkily dice half the avocado and mix with a squeeze of lemon or lime juice.
• Squash the remaining avocado over one of the pieces of toast, and sandwich with the other. Sit on a plate and top with the hot chilli beans, followed by the diced avocado and a dollop of cooling yogurt. Scatter with the spring onion greens and tuck in.

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

TEX MEX PINTO BEANS

Steps:

• Soak beans overnight covered w/ water. In the morning, drain off the water.
• Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
• Once boiling, turn to low and let cook all day or until beans are tender.
• Check and stir often, adding water as necessary.
• You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.

TEX-MEX PINTO BEANS

Steps:

• Wash and clean the beans, then bring them to a boil in 4 cups of water.
• Cook them for 2 minutes, remove from the stove, cover and let them sit for an hour.
• In a skillet, toast the cumin and chile powder over a medium high heat until they become fragrant (takes seconds).
• Put the spices aside and rinse the skillet.
• Cook the bacon in the skillet, saving the fat.
• Remove the bacon and add the onions and garlic, and saute them for a minute.
• Seed and chop the tomatoes and chop the bacon.
• When the beans have soaked an hour, drain them, and add 8 cups of fresh water and all the other ingredients, except the salt.
• Bring the beans to a boil, cover, cut the heat to low, and simmer them for about an hour.
• Remove the lid and check to see there's enough water, which should be about an inch above the beans and stay that way, then add the salt.
• Add more water if necessary.
• Start checking the beans every 15 minutes for doneness.
• To thicken the liquid, reduce it by cooking longer, or mash some of the beans.

TEX-MEX BEEF AND BEANS FOR A POTLUCK DINNER

Steps:

• In oven proof large pan, brown beef, onions,and celery until beef is done.
• Dissolve boullion in water; stir into beef.
• Stir in next 7 ingredients.
• Cover and bake at 375* for 60 minutes, or until bubbly.
• Stir, top with bacon.