Texas Two Bean Tagine Rsc Recipes

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TEXAS-STYLE BAKED BEANS



Texas-Style Baked Beans image

Take the time to make up a batch of these authentic Texas baked beans the next time you have an outdoor cookout. They are sure to be a hit! These are great if you don't have a smoker, but if you have access to a good hickory or pecan fire, take advantage. For a real Texas experience, enjoy a bottle of Lone Star® beer for yourself and one for the beans while you make them.

Provided by CookinMike

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

1 tablespoon butter, or as needed
2 tablespoons vegetable oil
1 red onion, diced
2 cloves garlic, minced, or more to taste
1 tablespoon butter, or as needed
1 pound bacon, diced
1 red bell pepper, diced
3 jalapeno peppers, minced, or to taste
1 cup beer, or more to taste
1 cup barbeque sauce
1 cup brown sugar
¼ cup molasses
6 cups cooked pinto beans
1 pinch garlic salt, or to taste
cracked black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
  • Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more.
  • Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish.
  • Bake in the preheated oven until bubbling and browned, about 45 minutes.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 83.8 g, Cholesterol 28.1 mg, Fat 15.1 g, Fiber 12.5 g, Protein 19.1 g, SaturatedFat 5 g, Sodium 1160.9 mg, Sugar 42.3 g

MOROCCAN VEGAN TAGINE



Moroccan Vegan Tagine image

Bursting with exotic colors and flavors, this traditional Moroccan recipe is filling and good for you.

Provided by Lady at the Stove

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h38m

Yield 6

Number Of Ingredients 14

1 ½ cups water, or as needed
1 cup uncooked green lentils
3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon cumin seeds, finely ground
salt and freshly ground black pepper to taste
3 potatoes, peeled and cubed
1 (14 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cubed
2 large carrots, peeled and sliced
4 cups vegetable broth

Steps:

  • Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
  • Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

Nutrition Facts : Calories 360.1 calories, Carbohydrate 61.8 g, Fat 8.6 g, Fiber 12.5 g, Protein 12.5 g, SaturatedFat 1.1 g, Sodium 475 mg, Sugar 8.1 g

TEXAS TWO BEAN SOUP



Texas Two Bean Soup image

Make and share this Texas Two Bean Soup recipe from Food.com.

Provided by TishT

Categories     Black Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

2 cups onions, chopped
6 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1 cup celery, diced
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 small fresh chili pepper
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
2 cups water
1 (14 1/2 ounce) can tomatoes, chopped and undrained
1 (15 1/2 ounce) can black-eyed peas, drained or 1 1/2 cups cooked black-eyed peas
1 (15 1/2 ounce) can black beans or 1 1/2 cups cooked beans
1/4 cup barbecue sauce
salt
crushed tortilla chips
sour cream (optional)

Steps:

  • In a soup pot, combine the onions and garlic with the oil and salt.
  • Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
  • Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
  • Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
  • Add the black-eyed peas, your choice of beans, and the barbecue sauce.
  • Mix well, cover and simmer for 10 minutes.
  • Add salt to taste.
  • Garnish with crushed tortilla chips and sour cream on top if desired.

Nutrition Facts : Calories 275.9, Fat 6, SaturatedFat 0.9, Sodium 527.5, Carbohydrate 45.9, Fiber 12.4, Sugar 9.4, Protein 12.3

TEXAS TWO-BEAN SALAD



Texas Two-Bean Salad image

Whether for the picnic basket or the dinner table, this easy bean salad fits right in.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h15m

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
1 can (15 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 jar (4 ounces) chopped pimentos, drained
2 celery stalks, chopped
1 red bell pepper (ribs and seeds removed), finely chopped
Coarse salt and ground pepper

Steps:

  • In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

Nutrition Facts : Calories 171 g, Fat 10 g, Fiber 3 g, Protein 4 g

EASY TEXAS PINTO BEANS



Easy Texas Pinto Beans image

Provided by Camille

Categories     Side

Yield 6

Number Of Ingredients 9

1 onion (diced)
2 teaspoons fresh cilantro (chopped)
1 Tablespoon olive oil
1 teaspoon minced garlic
2 (15 ounce) cans pinto beans (rinsed and drained)
3/4 cup salsa
1/2 teaspoon cumin
1/2 cup shredded cheese- optional topping
1/2 cup sour cream- optional topping

Steps:

  • In a large skillet or saucepan, saute onion and cilantro in oil until tender.
  • Add garlic; cook 1 minute longer.
  • Stir in the beans, salsa, and cumin; heat through.
  • If desired, top warm beans with cheese and sour cream.

Nutrition Facts : Servingsize 1 serving, Calories 258 kcal, Fat 15 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 1374 mg, Carbohydrate 28 g, Sugar 14 g, Protein 5 mg

LAMB TAGINE WITH ARTICHOKES AND FAVA BEANS



Lamb Tagine with Artichokes and Fava Beans image

This Moroccan tagine is easy to make with the frozen artichoke bottoms from Egypt and frozen skinned fava beans (both really good) available in Middle Eastern stores.

Yield serves 8

Number Of Ingredients 11

2 pounds shoulder of lamb, cut into large pieces
2 onions, sliced
4 tablespoons butter or vegetable oil
Salt and pepper
1 teaspoon ginger
1/2 teaspoon saffron
Two 14-ounce packages frozen artichoke bottoms, defrosted
Two 7-ounce packages frozen skinned fava beans, defrosted
Juice of 1/2-1 lemon
1/2 cup chopped cilantro leaves
1 preserved lemon peel (page 459), cut into strips (optional if garnish)

Steps:

  • Put the meat with the onions, butter or oil, salt, pepper, ginger, and saffron in a pan and cook, turning over the meat, for about 5 minutes. Cover with water and simmer, covered, for 1 1/2 hours, or until the meat is very tender, adding water if it becomes too dry. Remove the lid and reduce the sauce at the end.
  • Add the artichoke bottoms, fava beans, and lemon juice and cook 10 minutes, until the artichokes are tender. Add the cilantro and cook 1 or 2 minutes more.
  • Serve hot, garnished if you like, with the preserved lemon peel.
  • For an Egyptian beef stew with fresh green fava beans: Sauté 1 pound fresh or frozen (and defrosted) beans in 3 tablespoons vegetable oil with 1 pound cubed stewing beef until lightly browned. Add 2 whole garlic cloves, 1 teaspoon ground coriander, salt, and pepper, and cover with water. Simmer, covered, for about 1 1/2 hours, or until the meat is very tender.

TEXAS TWO BEAN TAGINE #RSC



Texas Two Bean Tagine #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. An American fusion of a spicy Moroccan Tagine and a smokey Texas Chili. No need to buy a fancy tagine, Reynolds Wrap Foil makes the perfect budget friendly substitute!

Provided by fwexpo

Categories     Meatballs

Time 50m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 25

1 lb ground beef
1/3 cup coarsely grated onion
1/3 cup plain breadcrumbs
1/4 cup chopped fresh cilantro
1 large egg, beaten
2 garlic cloves, minced
1 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon canola oil
2 cups onions, chopped
4 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
2 tablespoons apple cider vinegar
1 (8 1/2 ounce) can peach slices in heavy syrup
1/4 cup slivered almonds
2 cups cooked rice
Reynolds Wrap Foil
2 tablespoons chopped fresh cilantro (optional)

Steps:

  • Line a baking sheet with Reynolds Wrap foil. Gently mix the meatball ingredients in a large bowl. Roll meat mixture into 1 1/2-inch meatballs and place on lined baking sheet. Set aside.
  • Preheat oven to 350 degrees. Heat oil in heavy bottomed 12 inch skillet over medium heat. Add onions, cook until translucent, about 5 minutes. Add garlic, smoked paprika, and ground cinnamon, cook 2 minutes. Add broth and tomatoes with juice, bring to a simmer. Stir in black beans, pinto beans and apple cider vinegar. Carefully add meatballs to tagine. Gently submerge in liquid.
  • Tear a large piece of Reynolds Wrap Foil and form into a cone that fits just inside of the skillet. Cover with foil cone and place in oven. Bake until meatballs are cooked through, about 30 minutes. Gently stir in peaches with syrup and almonds, heat through. Add salt, pepper and more vinegar if necessary.
  • Serve immediately over hot cooked rice. Garnish with fresh chopped cilantro if desired.

Nutrition Facts : Calories 859.9, Fat 27.6, SaturatedFat 8.2, Cholesterol 123.6, Sodium 848, Carbohydrate 107.1, Fiber 22.1, Sugar 16.9, Protein 47.7

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Directions for Texas Two Bean Tagine #RSC recipe. Line a baking sheet with Reynolds Wrap foil. Gently mix the meatball ingredients in a large bowl. Roll meat mixture into 1 1/2-inch meatballs and place on lined baking sheet. Set aside. Preheat oven to 350 degrees. Heat oil in heavy bottomed 12 inch skillet over medium heat. Add onions, cook until translucent, about 5 …
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